CountryPlans Forum

Baked beans ..I am not sure there is anything any better than that for supper when it is a little chilly and you have been outside all day long working.

Fresh Molasses brown bread is a pretty close second...and if you get the bread with the beans...I guarantee the husband will never ever think about leaving for another woman ;D

The wife took me out for supper last night to the Steak and Ale...And it was pretty good!

I wish she had made me something like homemade stew with steaming brown bread rolls out of the oven instead though

as you can probably tell I have this thing, this obsession about good food!

The worst part of growing up is that my appetite has been cut in half from the time I was 15.... It was heaven to be a teen ager and be able to polish off a whole loaf of fresh bread as toast in the morning...or sit down and devour a whole chicken.

My appreciation of good food has grown...But I cannot sit and eat 3-4 plate fulls for supper any longer.
:'(

I think we should have a recipee section...I mean  if you are homesteading you have to do all your own cooking... Plus it would be a great way to glimpse into the lives of the regulars here...A lot can be said about a person based on what they eat!

My favorite type of cooking is when you enter into the wilderness and you have to  assemble the cooksite, campfire and look around the woods to find what you need to get supper cooking.

Surely I am not the only one that has gone into the wilderness and used the applejuice  for drink day one  and the half gallon can as the coffee pot for the rest of the week...

stuff like that...

Okay I am rambling all over here there is enough here for several threads I think and none of it will get you in trouble with your wife Glenn! ;)

Ever wonder how the restaurants make it?
http://www.copykat.com/asp/recipes.asp


Steak and Ale Meat Marinade

http://www.copykat.com/asp/copykatrecipe.asp?recipe=15


Durgin Park Baked Beans

http://www.copykat.com/asp/copykatrecipe.asp?recipe=127



Baked Beans Quintet

http://www.copykat.com/asp/copykatrecipe.asp?recipe=563

Here's your section , Peter- Did we get your favorite baked bean recipe yet? :-/

I think that's a good idea,  guys. I, too, am no longer the trencherman I was in my youth, although I have the profile to suggest otherwise.  If I can only eat 1/3 as much, then I must enjoy it three times more!

Good job on the Durgin Market recipe, Jimmy!  For those who don't know, the Durgin Market Dining Room is an old timey place that used to cater to the butchers around Faneiul (sp?) Square in Boston, aka Bean Town.  They make the quintessential Boston Baked Beans.  (The prime rib is top hole, too.)

All the talk about corned beef and beans, etc., inspired me the other night, so here's my recipe for real good, real quick bean soup:
Try out a couple of slices of lean, streaky bacon over low heat.
Saute' some onions, garlic, carrot, Bell pepper, (you know the drill), in the bacon fat.
Add this to a quart of simmering stock, (I used the pot liquor from the corned beef), along with a 15 oz. can of refried beans, and a fifteen ounce can of whole beans.  (I used black beans on both counts.)
Let it work for about fifteen minutes, and you have good soup. Try it with a tablespoon of sour cream!
A little left over cabbage and some diced tomato are good additions.  I also threw in a teaspoon of Cajun seasoning.
This concoction, particularly when assembled with the aforementioned corned beef leftovers, is the sine qua non of gas generation feedstocks so be forewarned, or forearmed, as appropriate! [smiley=cool.gif]

I love it, Billy Bob.  Down with Bean-o.  I won't even allow the stuff in the house. :-/

Best ever crockpot BBQ meat

We have used this for venison, moose, beef, pork, and chicken. (bad cut, good cut, doesn't matter)  All come out fabulous.  Adapted from a recipe found online a while back.

Hunk up couple three pounds meat into a bowl.  Cover the meat with a can or two of beer (any old type will do).  Throw in some bay leaves, a couple spoonfuls of chopped garlic and chopped up onions.  Cover it and let it sit at least overnight in the icebox.  In the morning throw it all in the crockpot and cover it with half a bottle of your favorite BBQ sauce (my favorite is my homemade stuff or a hickory type). Set it and forget it on low.  Let her cook all day.  Just before you are ready to dig in, take hunks of the meat out and shred it between two forks on a cutting board.  Pile the shredded meat into a bowl.  It is up to you if you want the garlic and onions in the mix, but discard the bay leaves.  Mix in the remaining BBQ sauce.  I usually add spoonfuls of the liquid from the crockpot as I stir until it looks the right consistency.  Throw it on a bun with some cheese and toast it. Oh yeah!  And if that don't get your horn tootin, ask for Mommymem's three bean chili.

Ok...I refrained from commenting earlier on this thread, but here goes...Here's my Bean recipe.....Chuck Wagon Beans...my aunt gave me the recipe but I embellished it over the years, and people RAVE about them...for a pot luck or big batch...

1 or 2 pounds ground beef, browned, drained
1 green pepper, 1 yellow pepper, 1 red pepper, all finely chopped
5 cans beans,  assorted, drained (lima, red, wax,chili,kidney, doesn't matter, just get some variety)
1 onion, finely chopped
1 whole orange, seedless, peeled, finely chopped
1 whole package mini smoked sausages (wienies)
1 1/2 to 2 bottles BBQ sauce, your choice
Generous squirt of ketsup, mustard
1/4 cup or so brown sugar
Sometimes I add can of drained water chestnuts, other chopped veggies...Put all in a big foil baking dish, the disposable kind is what I use, bake at about 300-350 for a few hours, stirring now and then......make it a day ahead and take to a reunion, week-end building bash, whatever...it's always better the day after so flavors blend...people ask me to make this for them and bring it to summer and fall parties every year.....enjoy..... :o

I love barbeque and chuck wagon beans..

Best idea I have ever had for a thread methinks!

;)

Speaking of crock pots--here's an odd recipe for corned beef.  Called "Pilgrim Succotash" in a cookbook I no longer own.

It involves

White beans started in the crock pot

Corned beef added a bit later.  Salting early  is supposed to be a problem with cooking beans I've never had the problem with this dish, even if I toss everything in at once.

Chicken pieces and a couple of cut-up potatoes

If you want, some cut-up rutabaga--not sure I love cooked rutabaga--if I have it at all, it usually just gets eaten raw--I feel the same way about their cousins the turnips.

some frozen or canned corn--apparently root word for succotash means corn, so you're required to do that.  I'd prefer the less sweet frozen corn (not likely to do this when fresh sweet corn is around).

The combination of chicken (squirrel would do as well) and corned beef and beans and potatoes sounds a bit weird but tastes great.

I mostly don't cook that way any more.  But that  one is a keeper.

A recipe section is a good idea...

We have something similar on the teardrop forum and the guys love it...

http://www.mikenchell.com/forums/viewforum.php?f=16

Mike...

Amanda.

Where I used to live on the east coast in Canada..It was barely worth skinning and cleaning a squirrel...But down here in Tennessee and the Carolinas...They have the massive mammoth giant grey squirrels....These suckers are huge! Easily twice the size...I have yet to eat one of them...But I bet they are pretty good eating!

Killer recipee btw :)

I was reading a cookbook today.  Their Brunswick stew recipe said two squirrels or one hen.  So we can assume they were the grey squirrels?

I really do like that corned beef recipe.   Here, I could probably just cook it for me.  The beef-eaters I know right now tend to get sick with anything but organic, grass-fed beef.  So unless I corn my own....

I took what might have been stuffed peppers to a pot-luck dinner.

I didn't feel like dirtying up a second pot, cleaning out the microwave, etc.

Saute, an onion, some garlic either in water or a bit of olive oil--if you use oil you could add some cumin seed here.

Add a couple of of small cans of tomatoes, well smashed up. heat to simmering/boiling

1/2 a cup of cornmeal, stir because it's going to want to stick on the bottom, some chile powder, (tony Chacherie's cajun seasoning? oregano or whatever), at least 1/2 a can of pinto beans, and maybe a cup of frozen corn, stir until it gets thick.  

Then either stuff your peppers (for with the quantities listed) with the mixture, or cut the peppers up and just toss them in.  If the latter, use low heat, keep stirring frequently.  if the former, put the peppers into a microwavable pot with a little water in the bottom, cover and nuke on medium power, maybe as much as half an hour.

I think it's a little better with stuffed peppers--too much like ratatouille this way, but it was still good.  And the vegetarians in the crowd were happy.

Not as written, that's an official recipe from one of my favorite cookbooks.

Amanda, I just finished reading your recipe - it's almost 10pm & I was out plastering the archway on the "RV" garage for the past several hours, but it sounded so yummy, I almost got up enough energy to go make it!  If Glenn was here tonight, I probably would have...   :)

Back the last time I had my hands on the book, I copied that recipe out onto the computer.  If you'd like it I'll send it.  

Please do!  After writing the previous reply, I went looking for something to eat... didn't really want to cook anything - found a can of refried beans with jalapenos in them - heated some up with cheese on top - pretty good & pretty fast...

I have a recipe my mom used to make which she called "chuckwagon casserole"

brown ground beef with onions, drain fat, add stewed tomatoes, cut up green peppers, whatever seasonings you want, let it cook for a bit (approx 20 min) to get all the flavors blended,, pour a bag of noodles (I use the organic whole wheat) & pour a little water over the noodles to make sure there's enough moisture to steam them, liberally sprinkle grated cheese over it all, cover & let cook until noodles are "al dente" (I don't like soggy noodles) & cheese melted & serve.  (unfortunately, I don't usually measure stuff)

This is a quick one pan recipe - for some reason,  really like it... I can remember, though, when I was in high school, I hated green peppers & so did my sister.  We begged my mom not to put the peppers in the casserole, told her they ruined it... she insisted on putting them in, so I grabbed the pepper & ran outside, my mom had to chase me out into the street to get it!   ::)  Funny, now I love green peppers...  ;D

Green bean burger casserole:

Cook up a package of egg noodles.
Brown and drain ground beef.
Boil or steam green beans (somtimes I cook them with the noodles).
Combine noodles, ground beef, green beans, a can of cream of mushroom soup, and around a half can of milk.  Salt and pepper to taste.  Sorry, quantities are up to you, just wing it.  Even better after it sits overnight.  I usually make a huge pot of it and eat it several times over the course of a week, good, cheap, stick to your ribs meal.

Hey Daddymem, you're my kinda man!  ;)  We had a discussion at work awhile back - all the women said they liked to cook a large quantity & could eat left-overs for the rest of the week, all the guys said that to repeat a meal more than once in a month, was too often... one said he didn't like a meal repeated more than once every couple months, but then, he does all the cooking at his house  :-* ...

I've made that recipe a lot too, it's another one of my favorites - but I add some sour cream to it - I like the tang it gives (lots of times I use non-fat organic yogurt because it gives the same flavor but not the calories).   Anymore, I can't eat dairy products unless they are organic because there are so many hormones, antibiotics etc in the regular milk.  I'm kind of a hypocrite cuz I still eat junk food...  :-/

Love that green pepper story Sassy... I still don't like green peppers and leave them out in exchange for just about anything else! My hubby feels deprived. This food thread is going so well it may need it's own section with a recipe exchange for hungry builders!!
deertracks

I was going to spare you guys, but you keep bringing up peppers.

There was a post card on the wall of a truck dispatch office with a picture of the Mexican Flu-Flu Bird.  It lives on a diet of chile peppers and refried beans and flies backwards to keep it's tail feathers cool.

Nevermind. :-/

Lol, Glenn!  Timing is the key to comedic genius; I had just sat down with a couple bean burritos and green pepper tabasco sauce for a late supper, and what do I read?

Good recipes, folks!  They remind me of that old rhyme:

"Peas porridge hot,
Peas porridge cold,
Peas prridge in the pot,
Nine days old."

For the uninitiated, peas porridge is thick pea soup.... the kind you make a big batch, and eat it 'til its gone!  [smiley=wink.gif]

BTW, Sassy, I'm in the "leftovers are good" camp, too.  So many things are better after they meld for a day or so.   Besides, wasting food makes me crazy.  Thanks for the tip about the yogurt..

Peas Porridge:
Put two cups of dried peas in a kettle with three cups of water, a chopped onion, and your favorite seasonings, (I like a few peppercorns and a bay leaf).  If you are not vegan, a smoked ham hock or a leftover hambone, something like that, may be added also.  Bring to a boil, then reduce the heat and let it simmer until the peas are mushy. ( Add water if neccesary. )   Eat for several days. [smiley=wink.gif]

I have a cookbook written because the author decided she couldn't use fatback or ham hocks--and other fats in nearly everything the they way she had.

She decided that onions carmelized in a bit of olive oil worked to add depth of flavor to things like beans and greens.

Not the same flavor, mind you.

Cook thinly sliced onions for a long long time half an hour, stirring occasionally, over very low heat in enough oil to cover the cover the bottom of the (otherwise uncovered) skillet.  

I like the results, but may do this outside next time, at least with the vent fan on.  

The onions end up sweet, soft, and brown.

Thanks, Billy BoB.  I needed that.  I seem to have bombed here so much lately. :-/

PS -- Have you been walking backwards?  ;D

Lol, yes! Yesterday. And landed on my tail feathers in a 30yd. dumpster!  Had to look around to see if anyone saw my essay on physical grace. [smiley=vrolijk_26.gif]

Another idea(sounds too easy, I know)

Fish without a hitch:

In a wok, boil water, ginger, hot peppers, white wine, or whatever captures your fancy.  Take whitefish or some other similar whole fish, make big slits in the sides.  Turn off the heat, throw it in!  Putter around with the side dishes, drink some of that wine.  When the fins wiggle free/pull loose, it's done.  Love this dirt simple stuff.

BBQ'd Beans



3 cans of Showboat Pork n beans, DRAINED and RINSED in a colander.
8 or 9 slices thick sliced bacon, cut into 3" pieces (or so)
3 links of sausage, sliced thin
1 whole onion, diced
1 whole bell pepper, diced
Brown sugar (about ¾ cup)
Maple syrup (about 1 cup, any brand)
½ to 1 whole bottle of Honey or Hickory BBQ sauce (any brand, doesn't matter)
Worchester sauce (about 4 Tablespoons)
Mustard (about 3 tablespoons)



MOST IMPORTANT:  DRAIN BEANS IN A COLANDER, THEN RINSE THEM.  RINSE ALL THE TOMATO SAUCE OFF OF THEM AND LET THEM DRAIN (ALMOST DRY).

Fry sausage and bacon with bell pepper and onion over med-high heat.  Add brown sugar and let it melt down, then add Worchester sauce and mustard.  Let it cook until it bubbles, then add syrup, and bbq sauce.  Let it boil.

Add beans to mixture, stir, and remove from heat.  Put in oven preheated to 350 degrees.  Cook until it is bubbly, let it cook for another 30 minutes or so, cut off oven, and leave in oven to stay warm.

Done!


This is my original recipe...... because no one in my family cooks except ME..... I learned to cook at the age of 10 for a five-people household as a means of survival....... lol.

Anjul

I was wondering if you meant to rinse the pork and beans (Yes, and for pretty good reasons!).

Last night was smoothie night at a regular pot-luck dinner.

With a hand-cranked blender, which meant that more people tried it just because it was fun and noisy.

Roughly equal quantities of yoghurt, pineapple juice, and fruit (bananas and/or canteloupe).

One of these day's I'll make teriyaki catfish again. (works for chicken too, or beef or....)

mashed garlic until you're quite sure that you've put in enough, green ginger, ditto, shoyu--tamari should be wheat-free, by the way--and maybe pineapple juice--or wine or bourbon or...--to make enough of a marianade to soak the fish filets in, soak for 15 minutes to half an hour, grill on the stove or over charcoal or gas.

Ginger is very good for cutting muddy tastes of things like catfish.

Do not use the bottled teriyaki sauces for this.  For starters they're sauces.  And the ones I've encountered I hated.

Talking about smoothies - I make a very simple one before I go to work.   Measurements?  Most would be to taste...

non-fat organic non-sweetened yogurt (I can't tell the difference from the other kind in a smoothie)

frozen fruit (I cut up & freeze the nectarines from our tree every year with a little bit of sugar & fruit fresh) or you can freeze bananas, buy frozen fruit (I get organic blueberries, boysenberries etc at Trader Joe's for a reasonable price)

vanilla & honey

Mix in a blender - you can add ice if you want - you'll need to if you use fresh fruit

These taste really rich & yummie!  

PS - you can also use the yogurt in a fruit salad - we can't tell the difference from using sour cream or whipping cream - add a little honey to make it sweeter & some vanilla.   I mix fresh strawberries in it all the time.

Low fat, organic, good for you!  

Quote(lots of times I use non-fat organic yogurt because it gives the same flavor but not the calories

Sassy, can you please explain what calories are???  ;)

Jochen

Jochen, that's not fair!  If you don't know what calories are, you probably have never had to watch how many you ate!  :-/  I haven't been so blessed, although was always active in sports - swim team, tennis team, racquetball, snow & water skiing, aerobics, weight training, you name it - not to mention ballet... besides, my parents never drove us anywhere, we had to ride our bikes or walk & now running up & down the mountainside at our cabin... you would think I'd be skin & bones - not so...  :'(  

Where did that rant come from???  :-/  Sometimes, life is not fair...  ;)  Sassy

I eat way too much of this at the build site..

It might just be a Suthun' Thang!


http://www.thewavemag.com/pagegen.php?pagename=article&articleid=24695

(http://images.thewavemag.com/images/articles/11001-12000/11541.jpg)

That or Vienna Sausages!

Or even Beanie Wienie.

I like junk food at least as well as the next person (gummy bears, Hardees curly fries, super Sonic jalapeno cheeseburger with onion rings!, or even a baloney sandwich at the store between here and Lawrenceburg)  But those?  I'd have to be awfully hungry.

I dunno, Jimmy.  I have to side with Amanda on that one.  I do keep a couple cans in the camper for emergencies, 'cause it would have to be an emergency before I'd eat one,  and I eat some stuff lots of folks make the "eeeww" noise about  (ever had scrapple, fer instance?)  I think it's too much like some of the mystery meat in "C" rats. [smiley=tongue.gif]
I gotta say, I filled in stocking shelves at a Wal-Mart over the winter, and they went through about a bazillion cans of the stuff, in seven or eight different brands and configurations (low salt potted meat product, anyone?)
I think even haggis is better.

At least they tell you it's "food".... kind of hard to tell otherwise. Though if I had to be told it was "food", I probably wouldn't eat it.

The first loud crackle tastes and feels like popcorn, but by the time the juices spray wildly in your mouth and the filament-like legs slide down your throat, there's no mistaking this toasted ant queen.

http://news.yahoo.com/s/ap/20060812/ap_on_sc/apn_edible_ants

Hungry?

Probably won't get them this week.

Since I live on the SE South Carolina coast, anything to do with shrimp, because it's free, we just have to go throw out a net.

Shrimp Boil is the favorite....

Huge pot on a outdoor gas cooker, about 1/2 full of water, pour in a can Old Bay, 1/2 shaker of Luzianne Cajun seasoning, using the basket put in enough pototoes and corn on the cob for everyone to at least have one, a couple of onions, a couple of lemons cut in half, pour in a couple cans of beer, and let it cook for about 15 minutes on a good boil. Throw in 3-4 pounds of shrimp with the heads on, cook until shrimp turn pink. Pull up the basket and drain, separate the potatoes and corn, pour the shrimp into a cooler of ice to cool for about 10 minutes

Pour the whole mess out onto the picnic table and pig out....

Down here they add sausage but I don't care for the grease it adds to the whole mess.

Then there's the blue crabs.......

Small kid time, we used to vacation on the North Carolina coast, made sure we had a net and something to tie on a line to use for bait for crabs.  

Lean over a (low) bridge or pier, dangle the bait, try to scoop up the crabs when they explored it.

I used to get crabs, but haven't done it for years. :)

PS:  Kathy and I got crabs in Louisiana --

Soft shelled blue ones deep fried - you eat the skin and all --from lake Ponchartrain.  They were good. :o

QuoteI used to get crabs, but haven't done it for years. :)

PS:  Kathy and I got crabs in Louisiana --

Nothin to brag about Glenn, get-in crabs ::) Jeesh and ya gaveum to yer wife  :o   N/O is a great place to get um. Hoy  vey ;D

My misteak PEG -- leaving myself open like that --- what was I thinking ----  :-/ :)

I meant I got them on the dock in Lincoln City, Oregon.  

My wife likes em.  We both had them sititng at the table at the family reunion -- in fact most of the family that was there that day had them.  We like to share with each other.  My aunt gave them to all of us.  A friend gave them to her. :)


PS: She was going to give them to my uncle, but he was out with the cattle so he didn't get any. :(

Doing an internet search somehow reminded me of something my mom made one time.

Scrapple.

Here is a link to an article with more recipes.

http://www.globalgourmet.com/food/sleuth/0998/scrapple.html

Culinary Sleuth


Philadelphia Scrapple



2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper

Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.

Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.

Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.

Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.

Makes 12 servings.

#

Nutritional information per serving: 265 calories; 14 g fat; 15 g protein; 18 g carbohydrates; 54 mg cholesterol; 583 mg sodium.

(Recipe courtesy Bette's Oceanview Diner.)

Ah speaking of Pork... Fall.... and the scent of a wood smoker...  

If you have any pulled pork or sausage left over try an ABT (Atomic Buffalo T*rd). Basically its is a jalapeno pepper, cut in half length-wise that is hollowed out. If you want it spicy, you leave in some seed and webbing (adjust to preference). Then stuff them with cream cheese mixed with left over cooked sausage, pulled pork even  meat-balls etc works.. Once you stuff the jalapeno pepper, wrap a bacon slice around it pinning it with a tooth-pick. Place them on an aluminum disposable pizza sheet (poke a few holes all over the sheet) Then charcoal grill (add a little hickory to taste). Grill until the bacon is crispy (low and slow /covered). I have done them in a oven as well at around 350. They are not nearly as hot as you would think and have very little "morning after" effect.

Never really had pulled pork until I moved to the south...

The atomic buffalo turds sound great....

I miss bringing home the slaughtered pigs...We would always throw fresh chops on the woodstove in the kitchen and have a big feed....Always unbelievably delicious...

That first big feed of fresh never frozen pork was always my favorite...Right about this time of year too... :-/

At least I am going home for Christmas.... :)

That really sounds good, T.  I would suggest eating a large bowl of ice cream after that though.  The day after eating a bunch of those I'd probably be going--"Come on, ice cream." :-/

that reminds me of the cheech and chong movie where he is in the bathroom chanting "come on ice cream...."

Prep H is a miracle cream Glenn....I hate medicine... but dude without that I would die

I tried it once -- didn't like it--- left my toothbrush very greasy feeling and tastes terrible. :-/ :P

 ;D

That would suck...Get all drunked up and be hung over in the morning . Stumble into the bathroom, try to brush your teeth half asleep with your eyes all glazed over...And squeeze the toothbrush full of prep H...

MMMMMMMMMMMMM

 
Emeril's Red Beans and Rice
 
1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.

This is a great recipe-I like to use andouille sausage. And of course it's one of those that you can adjust to youor personal tastes. You can use canned beans, I have.

Judy

That sounds like a good recipe....Excepting for the rice...

I was never much on eating rice....it is in my mind like those little styrofoam peanuts used in packaging.... No taste or smell...Great filler

October and we are still getting the crabs :o.....by the bushel, hehe, but now we are adding clams and oysters and some humongous shrimp.....

Best part is it's all FREE, just need a net, a rake and some bait for the crabs.......

Ummmm, that all sounds yummy!  (except the oysters, tho Glenn likes em)

We have a fish market across the street from the hospital I work at - they make some wonderful shrimp - they clean them real well & then put some type of light batter, it's almost like a tempura, but there is just a bit of it here & there on the shrimp, then they fry it with onions & hot peppers - that's the way I order them, they have just a bit of crispiness here & there on the outside - you can get a 1/2 lb (after cooking)for about $4.50 - they also make excellent bass - we order from there quite often.  

When I lived in Washington state, we used to go out on the dock in Blaine & drop our crab pots in - had to watch the tides - sometimes would go out at midnight - then cook up a pot - the meat is great just out of the shell or make crab cakes - I used to have a good recipe for crab casserole - don't know if i can find it.

Oh boy, I love getting crabs. :)

Ummm Glenn

I would say sorry I cannot share that experience...But I am not exactly sorry I have never had crabs*LOL* ;D ;D ;D

We both know you meant the shellfish right ;)

I took my wife to the beach for vacation in April and we bought a net and dropped it in the salt marsh river on sunset island....Which is just north of Myrtle beach....

Chicken worked best for bait we caught a boatload of crabs...They were kind of small though...It took lots to get enough meat for a stew...

Was sort of like a chowder with Potatoes and corn...Pretty darn good if you ask me...

But yes seafood is awesome....

It used to be so cheap...Growing up in Atlantic Canada they have the best seafood in the world! But lobster now is like 8-10 bucks a pound...Where as 15 years ago it was $2-3 bucks a pound.

We used to fish Mackerel when they were running...Take out the row boat and you could fish it until the boat was full...

Sea Trout...Cod were also easy to catch...Tougher to catch flounder or halibut....But we caught them too

And it was all amazing!

Canada needs to wake the hell up and start enforcing/ protecting the grand banks.. the european trawlers are devastating the fishing breeding grounds and it is seriously depleating the stocks...

I would recommend sinking a few fishing boats and slaughtering the fishermen....maybe that would detur overfishing.

Okay that was harsh....Seize the boat and sell it off..Give the catch to the soup kitchens to feed the poor and homeless and sell off the fishing boat back in canada...

Throw all the crew in prison...or better yet let them off on one of the islands off the coast of the Gaspe penninsula...and notify their countries of origin...Make them come get the bastards

What has been happening is trawlers sneak over the fishing boundaries dragging massive nets...knowing it takes time for a frogate to get out there or the coast guard...They slip back into "international waters" after they have caught their fill in protected canadian waters.

I say it is time to start opening fire...Sink a few ships seize the rest...Let small european countries be mad at us...maybe they will tell their fisherman to stay the hell out of our water.....And maybe then the fishing stocks would return to semi normal so we could enjoy seafood in Canada....

They stopped the Commerical Cod Fishery in Canada about 12 years ago or so...It still has not been brought back....Canada is trying to let the fish replenish  their numbers....But iceland, russia, Spain, Portugal just fish them at will...Bringing in record catches because Canada has stopped fishing

As much as I hate to say it...They need a right wing psycho for a leader for a few days....Like Bush who would go and blow up some stuff....Severly overreact...create a international mess....

At least the fish would be saved.. ;)

Rice can be more than just styrofoam peanuts.

I like sushi rice--if you're using brown rice, add about 20% (brown) mochi rice to make it nice and sticky.  When it's cooked but still hot, mix with rice vinegar and a bit of sweetener.  Roll it up with sheets of seaweed--nori.  It can be filled with a lot of things, from rehydrated dried gourd--hard to get around here, steamed carrots or mustard greens, or, if you have a source for really good quality, really fresh tuna or salmon, raw fish.  With the other stuff is fine.  In Hawaii, you occasionally got Spam cut in little slivers, especially if they were going to let it sit at an outdoor vending stand for hours.  Sushi does refer to vinegared rice, not raw fish.

Serve with pickled ginger, shoyu, and wasabi--or Coleman's English--mustard.  That last was the standard in Hawaii in the 60's.

There are zillions of kinds of rice.  Even the short medium and long grain white ones vary.  Sometimes Wild Oats has black or red rice, which I've never quite figured out how to use.

Amanda

Not to start an arguement...But if you have to put vinegar and honey and garlic in rice to make it taste like something...Isn't that the same thing as styrofoam peanuts?

I mean if you soaked the styrofoam with the same things and baked it slow with fish wouldn't it too absorb all those  flavours...

Now if you like that sort of thing.. meaning that you enjoy the quality of rice not to have any flavour of it's own and to inherit the flavours of everything else...Cool

I could never warm up to rice because it contributed nothing to the meal... Plus 99% of the rice you see in the Grocery store has almost no nutritional value.

I could see the arguement for eating whole grain brown rice prepared properly as it is very, very good for you!

The best rice recipe I have is taking whole grain brown rice and adding chicken soup powder from the bulk barn....And then boiling chicken breasts and skinning them to remove excess fat... Taking the Chicken and spicing it up with lemon pepper and Tony Ketchers.....And baking  the chicken and serving the rice on the side... Almost no fat all the nutritional value from the rice and the rice has some flavour to it. Not gourmet... but not bad if you want to keep it simple.

The chicken soup powder cooked with the rice will add some flavour to the rice and it will co-incide nicely with the chicken.

Boiled white rice has no real nutritional value to it... So I see no point in eating it...

The same could be said for pasta.

And a lot of bread.

???

Amanda

I agree partially with pasta, and bread...I eat whole wheat pasta and I try to eat nothing but bread I make myself...Whole Wheat Brown Bread.

Pasta is a filler like Rice...So are potatoes...But Potatoes have a taste of their own and they are extremely good for you if you do not boil them and eat the skin...I like to slice them in half throw them on the grill in tin foil lightly spiced with pepper....

So I agree to an extent with your arguement....But most breads have more nurtitional value than boiled white rice...I do not think you can buy white bread anymore that is not enriched....Much like milk they throw in everything it lacks naturally... try to buy milk that does not have Iron in it...Unless you get to the farmer's milk before it goes off to the plant to be bottled

Rice is for weddings.

QuoteEleanor Rigby, picks up the rice
in the church where a wedding has been

Actually I went to the New Orleans school of cooking --one day class --- and learned to make some pretty good Jambalaya.  It used Uncle Bens converted rice though and nearly anything you had left in the fridge after the trinity --- (Celery, bell peppers and onions)

Just checked and they are still in business.  Kevin Belton was the chef that day.
http://www.nosoc.com/index.php?option=com_content&task=blogsection&id=6&Itemid=76

Here is a really good sounding recipe from their site.

Chef Anne's August Recipe           
Obscene Scalloped Potatoes

   * 5 brown potatoes sliced very thin
   * 1 stick butter
   * Almost entire quart of whipping cream
   * 8-10 cloves of garlic chopped finely


Layer a casserole dish with some of potatoes, then garlic scattered around and 4-5 pats of butter.  Repeat until all ingredients have been used.  Pour whipping cream over everything about ½ way to size of pan.  Bake at 350 degrees until the top begins to turn a golden color.  Takes about 1 ½ hours.

I remember that Kevin said the important thing about Cajun cooking is not that it is good for you.  It is that it tastes good.

Glenn

Neat recipe...And I imagine that most of our favorite dishes are less than perfect when we look closer at their nutritional value...Or scour them to count the fat, calories or Sodium...

Knowing what we know about clogged arteries...Stroke and Heart attack risks...How obesity is the main cause of type II diabetes.... More of us need to at least try to eat a little healthy.

They can repair most everything that happens to our joints, and eyes...So the quality of our lives past 65 need not be severly diminished. you can go get your cataracts done in an hour....Or spend just a few days in the hospital if you need your knee replaced.

I lost a good friend to Heart attack and he was only 49...Obesity is what killed him....I went out and lost 20 pounds and kept it off...I am not Svelte... 5' 10"  about 185 ish... I will never be completely healthy....I did cut out most of the fast food and I never ever liked candy or sweets.... If I could give up Coca Cola I think I would be in almost perfect health.

My wife and I try to cook decent meals with vegetables.. you know, a roasted chicken and either fish or a beef roast each week...left overs the next day. always have potatoes and  carrots on the side. And we go out to supper on the week-end.

Not perfect...But I think it helps to eat real non fast food. We switched to whole grains. And we stopped boiling our vegetables.

I threw out the deep fat fryer and bought a george foreman grille... It is amazing for cooking chicken breasts on...Just skin them spice them and throw them in the grille and the fat all drains off.

I refuse to stop enjoying food though...I mean we have homemade breads ...And  we make  beef stew and  hearty chicken soup. Other than drinking a little too much homemade beer I think it is pretty healthy around here.

I kind of think that good food is good...And if you use fresh ingredients and allow the natural flavours come out in foods... you will have a lot of success at preparing healthy meals that are delicious.

My favorite fast food is Wendys...I only have it about twice a month now... I miss it a little...But I don't miss the smell of warm bread in the oven or of a roast....

I tease my wife that she married me because I can cook...I used to laugh at the notion... but there might be something to it... :-/

QuoteRice can be more than just styrofoam peanuts.

I like sushi rice--if you're using brown rice, add about 20% (brown) mochi rice to make it nice and sticky.  When it's cooked but still hot, mix with rice vinegar and a bit of sweetener.  Roll it up with sheets of seaweed--nori.  It can be filled with a lot of things, from rehydrated dried gourd--hard to get around here, steamed carrots or mustard greens, or, if you have a source for really good quality, really fresh tuna or salmon, raw fish.  With the other stuff is fine.  In Hawaii, you occasionally got Spam cut in little slivers, especially if they were going to let it sit at an outdoor vending stand for hours.  Sushi does refer to vinegared rice, not raw fish.

Serve with pickled ginger, shoyu, and wasabi--or Coleman's English--mustard.  That last was the standard in Hawaii in the 60's.

There are zillions of kinds of rice.  Even the short medium and long grain white ones vary.  Sometimes Wild Oats has black or red rice, which I've never quite figured out how to use.

(O.K., so rice takes a little work to be yummy.)  Cook either brown or basmati rice in coconut milk and mix in fresh ground ginger.  Mmm, mmm, good!

[size=12]"OK, CALL THE MEN IN, FOOD'S ON THE TABLE !"  

Somewhat regretably, FOOD is one of my favorite things.  How I tie it in to a building web site is to think of the meals prepared as reward for the work folk.  Mostly in the past this has been the women cooking for the men as the men labored on putting up the barn, shingle the roof, moving the belongings, etc. etc.  Oh to finally be called to the table after a hard morning of pulling together outside.  
What a great feeling of community, what a hunger is there by the time we stop.  What joy there is in just being together for a common good.  
Food? You bet, but it's just a part of the larger celebration.  [/size]

Food is just a great excuse to share fellowship among your friends and family. Something that is not done enough today in my opinion.

Today my neighbor brought me over a huge  container of homemade beef stew still steamy hot...Saw me working outside all afternoon in the rain and  thought it might warm me up...

I was almost speechless....But regrettably there is not enough of this sort of thing going on in the world.... It is just a stone compared to the mountain....But food is a great way to tie a community together.

And it is great motivation for people working on the roof or building the garage...Smelling steaks on the grill or fresh bread being baked at the time seems all the payment in the world necessary for working all of your saturday morning helping friends and family.

Food was my only pay for helping my old dead uncle remodel the old homestead in Oregon, but it helped me to learn enough to take care of myself for the rest of my life up to and beyond the present.  My grandmother did the cooking - this uncle was actually my dads uncle -her brother.  She was a cook for lumber camps in the old days back then and she had also cooked at several restaurants.  She salted food when she cooked it - as it should be.  None of that bland tasting institutional food for us.   Mashed potatoes and gravy - roast -vegetables - homemade buns and pie and ice cream.  Nobody cooked as good as she did so the pay was enough.  Learning a trade was more than enough.

My uncle said the prayer before the meal "Good bread, good meat, good Lord, let's eat."

I am not a deeply religous man... I like to keep the prayers simple and to the point also.

We had a guest recently come to our table some long lost cousin they wanted to say grace and he started speaking in tongues.... :-/

man that was pretty freaky deaky for me.... I always used  as a child:
"God is great, God is good; Let us thank God for this Food"

Sounds like we both had the same Grandmother cooking for us...I pestered my grandmother to teach me how to make Baked Bread, baked Beans, her Split Pea Soup with ham...rolls, Scalloped Potatoes....etc...

I love the wife...I was very sad when I had her cook our first meal together..I thought all women went to the same place to learn to cook and clean ::) :P :P ;)...Grandma she was not....Then again her Grandmother could cook the lights out too...We are talking unbelievable cook..Hopefully my wife grows into that kind of cook as we age!

Fortunately my wife is one that loves to  read recipes and learn new ways to prepare dishes....She makes Excellent Soups and stews...So now when she does the cooking it is A-ok too. I showed her how I cook a roast or Cjicken and she handles it perfectly.... I will not trust her to touching my bread yet....I would eventually like to show her that and then she could help me some.

Fishing guy got me going---

Quotefishing_guy

Posts: 5
Gender: male
     
Re:  Garden thread.
Reply #150 - Jan 26th, 2007, 10:08am

Looks like the makings of cabbage rolls to me.

Brown hamburger and onions in a pan.  Add cabbage and cook until soft.  Salt and pepper to taste.

Roll out bread dough (we use frozen roll dough).  Cut into 4" x 4" squares.  Place a tablespoon of filling in the middle and fold from all sides.  Place folded side down on a cookie sheet and cook at 350F until lightly brown on top.  

Rub with butter while still warm.

A favorite of our family!

A bakery in Fresno used to make them and called them Piroshki's.  I guess they can have many kinds of filling including fruits.  

So I had to go to the store and get some Bridgeford bread dough - I'm still too lazy to make dough.

I used his recipe and went up to the garden and got just a small head of fennel and added it also.

I then proceeded to mess up the kitchen.  The dough - frozen can be microwaved a bit to thaw -- I cut it into about 1" rolls then somehow managed to get them stuck to both sides of my hands at the same time .  A bit of practice and that got better .  A little hamburger, an onion and some cabbage makes a ton of these things - I used two loaves of dough to get these poor mis-shapen little creatures you see below---- but I bet they will still taste good. :)  I'm sure I was supposed to get out a rolling pin and bread board and flour --- but you don't know how I cook.  I had a big enough mess already.  No -- the ugly stretchy pully  pizza guy method will have to do. :-?

(https://i35.photobucket.com/albums/d184/glennkangiser/P1010492.jpg)

OK -- here's what I got. :-/

(https://i35.photobucket.com/albums/d184/glennkangiser/P1010493.jpg)

Not too pretty but functional. :)

Looks pretty good from here.

Alma (this year's helper) and I are cooking--often in the slow cooker--most of our lunches.  A few hits--a sausage/unsweetened cocoa chili (along with standard ingredients) that started out in a pressure cooker book.  A pumpkin stew, I've forgotten where we found it, chicken thighs with wine and capers and curry powder.

But sometimes we just throw stuff together.  It usually tastes like it when we do, too. ::)  

I gave they neighbor and his wife one each when they were fresh out of the oven.  In a few minutes he called back and said they were great - He had never had one before and didn't know what to expect when he got them, he said.  They loved them.  Seems when you have fresh bread you need to share it with someone.  Otherwise it seems like a waste.  I ate the four ugly ones.  Now I need to stop and freeze some for Sassy or I will be in trouble. :-/

Lots of interesting recipes here. :)

One thing I want to point out that all food needs salt, abit more salt then what they say is health, actually about 4 times the amount health experts say you need a day. Also Tabasco sauce is great on any food (just make sure you put the bottle on the table as a option some people might not be able to handle as much Tabasco as you can ;)).  ;D

All you neat for a quick healthy outdoor type snack is a can of spam (the meat stuff), some salt, maybe some Tabasco, take out a small camping pan and slice the spam into thin slices, salt them, and cook them alittle (sort of like cooking bacon) and enjoy with or without Tabasco sauce. :)

Sassy, worry less about your size and worry more about having fun in life, you only live life once, so enjoy it to the fullest. If your physiclly fit/active nothing else matters, keep eating anything you like, worry about the weight as a 2nd though.  8-)

PS. You might say Spam isnt healthy but I say it tastes good so it is!  ;)

Dimitri

Spam - the favorite food of Hawaii.  

I agree on the salt -- My grandmother always used salt as necessary to make food taste good.  I don't worry about how much I use and don't have any problems from it either.  Salt restricted diets are for people who have problems with salt - not the rest of the world.

Sassy has always worried about the extra calories (per her posts) but she doesn't really have that much of a problem.  In the old days, before the anorexic super model, she would have been considered a lightweight. :)

Here is a picture of the magnet painting I put on the fridge in the other place -
considered healthy in cultures other than Hollywood.  Sassy has a long ways to go to get there :)  Warning -birthday suit painting -

Fernando Botero -Woman Eating An Apple- (http://www.oceansbridge.com/art/customer/product.php?productid=40881&cat=601&page=15&maincat=B)

Very nice job on the cabbage rolls.  :) Looks as good as any we've made here.

It used to be my mother-in-law's passion, but when she passed on 10 years ago it became my job.  It's always nice to learn something from another generation!

Sassy made another batch -- we have been eating the heck out of these things.  I just commissioned the death of another of my prize heads of cabbage.  These are great because you can freeze then nuke them for a quick meal.

My son came over with his family the other day.  Doesn't like cabbage or onions.  We talked him into trying one.  He asked for 2 more. :)  BTW -- he's not a little kid -- he's in his 30's

Wife calls them Runza's - there is a chain of restaurants in Nebraska by the name. They sell all sorts of different kinds.

The recipe above makes some tiny Runza's. Wendy makes them a bit bigger - but still the same VERY GOOD EATS!!!

How about some of those recipes for more good stuff from the garden. :)

Gado-Gado- Indonesian salad- is top of the Summer list of easy, fresh and tasty hot weather light meals-it certainly is on ours down here during long hot steamy Aussie summers
Easy- just boil some eggs and peel them, also some green beans- ( some of your peppers as well, Glenn, but that is not authentic..)  ..slice up the cold eggs thin, add the cold cooked green beans, some bean-sprouts ( mung are good), some chopped green onion and diced cucumber and a little shredded lettuce- drizzle Sate sauce over the top of everything, and serve with cold beer. For a really authentic touch, see if you can find some large Indonesian crackers ( Krupak Udang)..these are like the chinese prawn crackers that puff- up you deep fry them -only they are far bigger and far more prawny.
This is a perfect way to cool off on a very hot day. If you can get real Indonesian sate sauce, try for the Ayam brand :P.

Sounds interesting.  I will have to do some research just to figure out what some of that stuff is.

Glenn

Nothing wrong with simplistic cabbage rolls.... I think the thing that makes you a great cook is getting something that is good out of what you have to work with...

So it is not a big deal if there is not fancy presentation or it does not look like the picture in the cook book....If it tastes good and is relatively simple then it is genius!

I agree and disagree on the salt.... I mean I do not use it much...I know Bread needs salt I have tried to bake without salt and it does not work....

But any prepared food has way more salt than we need....Anything canned is loaded with salt...

In my house we just leave a shaker on the table so if a guest wants a little salt  it is there for them... ;)

Someone mentioned tobassco sauce  Well I have a problem with some of those type sauces... They are bullies....a few drops and they take over the pallate completely...And instead of all kinds of great unique natural flavours all you have is the taste of the Tobassco.

We love spice in our home...We love things like Curry Chicken and Pork... We also cook with a lot of Pepper on our roasts and chickens

Speaking of which I am going to throw out a question o nthe best way to coook fish on the campfire...As my wife and I are going fishing for a week  next week....I hope that if the fish gods are willing we will be eating fresh speckled and Brook trout on the open fire in Maine

I love to cook fresh fish on the grill....Usually I get tin foil or aluminum foil...Take some lemon squeeze it on the fish...add salt and pepper...some onion and a pat of butter...

-Wrap it up 2 layers so the juices cannot escape and throw it on the grille...Turn  religiously every couple minutes and in half an hour you have melt in your mouth fish..the onion lemon and spices  really go through the fish as it becomes a sponge inside the foil when heated...

When I was little boy we went camping once and we fished... We just went back into the wilderness my dad brother and I ....we cut alder bushes 3 feet long and wrapped fishing line on the end...and had homemade fishing rods....We turned them over and over rolling them in our hands to let out line in the river as we fished...

We caught enough for supper and then some.... My dad got a fire going.... he took a branch and  kind of made the whole fish (cleaned of course) a Ka-bob... skewered it with the branch and  hand turned it on the flames for us...Kind of like you roast hot dogs or marshmellows...

when it was cooked he cut it in half with his knife lengthwise and then pulled out the bones mostly intact... and we just ate it with our fingers...

I remember thinking it was the best fish ever.

I have also seen fish cooked on a big flat sandstone rock...They threw the rock in the glowing bed of coals and then threw the cleaned fish on the rock...and turned it until it was blackened...

I ordered Fishing kayaks for the wife and I from L.L. Bean....
http://www.llbean.com/webapp/wcs/stores/servlet/CategoryDisplay?page=dirigo-angler-12-kayak-package-by-old-town&categoryId=41171&parentCategory=9001&cat4=1103&storeId=1&catalogId=1&langId=-1&feat=1103-sub2

We pick them up in Freeport next friday...We are leaving on Wednesday

We are staying in remote campgrounds....No electricity hook ups...On water surrounded by forest...In northern maine in Baxter state park....

the fishing up there is supposed to be incredible...The roads are all dirt and open only seasonally... They were not even open to the public until the logging companies agreed to let the public on their roads after 1971.... So outside from some campgrounds there is nothing out there for miles and miles... It is truly wilderness...

I am so looking forward to it...

Want to spend 4-5 days just kayaking and fishing...Hope to catch enough for supper each day ...we will have to see I guess... Taking some Corned beef and potatoes along in case ;)

But Ideas for campfire cooking are appreciated...I welcome recipees or ideas to make this a better trip.... we are taking lots of bug spray with us (O;

I have been to Maine plenty times before and I know how the bugs are bad.

We cannot have fish 3 times a day for a week....So other easy campfire meal ideas are appreciated... One of my favorite meals is Campfire corned beef hash...Just boil some potatoes in a pot...Dump the corned beef in after you drain the potatoes and then cook it until it starts to crisp up a little...If you have time to cook some carrots and or turnip and add them with the potatoes it is even better!!!

this may sound blasphemy.. but one thing we like to do is take along the bisquick bottle where you just add water shake it for 5 minutes and then pour the pancake batter into the pan.... and you get pancakes... I showed my wife that the pancakes turn out better if you add half water and half milk...They are half decent....

So we will likely have egg omelet for breakfast one morning... I love to cut up onion peppers throw some spices in the pan with 3-4 eggs per person and  get er done!
-pancakes another...There is always cereal or granola bars open to any breakfast ideas???

A couple nights (hopefully 3-4 ) we will be eating fresh fish....So fish recipees for the campfire would be awesome....Likely have corned beef and hash one night....

I might start looking for a fish stew recipee that is fun and easy...Just cooking fish on the open flame or wrapping it in foil and baking it on the fire will get repetitive....

I like the fish like you posted, with salt and butter over the camp fire - ideally a hardwood fire, the maybe an extra larger piece of foil over it to get some of the smoke flavor into the fish.

Ummmm, carcinogens.   Yum. :)

Quote

In northern maine in Baxter state park....



You might be interested in this thread from WBF, I didn't read it but it does pertain to Baxter State park . Might be of interest to you, have a good trip , bring a camera  ;)


 http://www.woodenboatvb.com/vbulletin/upload/showthread.php?t=66230&page=2&highlight=Baxter+State+park

Maybe daddymem can give me a New England recipee for fish chowder?

I guess the wife and I will be taking like a 20 pound bag of potatoes and a couple bags of carrots into the wilderness with us...Some onions too...a couple cans of beans  eggs cereal milk and some corned beef in case we catch nothing....

I was talking to the owner of the campground and they told me the fishing was awesome....Though I bet they say anything to rent the camping spaces out...

told me the speckled and rainbow trout get up to a couple pounds and there is landlocked salmon too....

I can hardly wait.... Though I am not a very good fisherman...My wife easily outfishes me every time we go....She is awesome

thanks for the link Peg!

We need to get disposable cameras...I am not going to take my digital camera into the Kayak on the water....IT was not that expensive...But I am poor and if I ruin it there will be no new one until christmas...

we are taking the laptop and the digital so that we can take pictures and then download them into the comp...And clear the camera....I still have the factory smallish memory chip I got with the camera...I am too cheap to spend 30 bucks on a better chip.... 8-)

glenn

Something about food cooked with the woodsmoke  taste in it....

Might be bad for you...Sure does taste amazing...

Wife was a little worried about multiple days in the bush....as far as food went.... Told her we could make pine needle tea ..Chew Spruce gum and look for wild tubers to  eat if we had to...

But one meal of wild tubers and she would leave me....They are rather gassy vegetables...and I fart enough as it is... ;)

Grubs, Peter.  Don't forget grubs.  Look rather disgusting but are many times , good for you. :)

lets just hope the fish are biting :)

I'll be thinking of you Peter when we're back up in the mtns next week charcoal grilling rib-eyes or salmon, roasting potatoes and carrots.  :)  We also take a freezer full of home made frozen entrees/diners; spinach stuffed manicotti, elk pot roast, cheese and potato pirogies, cabbage rolls and what not.  :P  We also do a super vegetarian pizza (squash, onion, mushrooms, peppers once in a while in the oven). There's also our fall back meals of mac'n'cheese or corned beef and potatoes. Not too bad.  :-/  We usually take a pan of fresh baked brownies up with us too; ice cream too.  ;D

Hope you catch your fill of fish. The rivers here are stocked with trout but I'm not a fisherman. I've been lucky to taste a few though and they do taste mighty fine when freshly caught.

Don

I am not much of a fisherman either...I do love to cook and eat it though...It is amazing...

So when I go fishing I am happy once there is enough fish caught for supper that night...

I see these people catch a dozen fish each and I think it is a terrible waste to keep more than you could eat for a meal...

Your cuisine is much much fancier than mine...we usually make homemade beef stew in the woods... we are going to try to make a fish stew cooked on the open fire...Potatoes onions corn spices...

I think other than the pancakes from a bottle and the omelet we will eat cereal and granola for breakfast each morning....Keep it simple in the morning...

i have a cook ware set 20 piece that has a kettle with a coffee percolater in it so we can have fresh coffee each morning...I have the 99 cent toaster attachment for the coleman stove...

I am leaving the coleman stove at home...I bought a $20 portable propane barbeque....and the hook up hose to use a 30 pound bottle... We will have the small mini bottles for the propane lantern...

For breakfast in the morning we will cook on the gas grill... For quick easy use...At night I want to cook out on a real open fire... I went to the scrap yard and got some heavy duty grate...looks like fridge grate only three times as thick... if we have to I can set it on the fire ring with the coals burned down for cooking on.

We have been looking at recipee ideas and thinking about meals and we just about have it sorted out...We have half a dozen ways to cook fish...All we need now is the fish ;D

Quote...and the hook up hose to use a 30 pound bottle... We will have the small mini bottles for the propane lantern...

I like to use one of those "trees" that install on the top of a propane bottle. You can feed a two appliances off  one and put a lantern on top. I've found it handy that the bottle fits nicely in a wire milk case for easier handling/transport.

Re my menu; I have the luxury of having the RV freezer and fridge. As well we have a couple of those super insulated coolers (Coleman Xtreme). They are amazing in their keeping capability. I sometimes use one of them with dry ice to keep frozen stuff really frozen and the other with two to three frozen jugs of water/ice for other fresh foods.

Dry ice...What a great idea I wonder where you get something like that? It would be great for me... last a couple maybe 3 days.... I just bought a new coleman cooler

One of my local grocery stores sells it. Also the local big dairy, ice cream country shipping department. You can also look up places at  

http://www.praxair.com/na/us/praxairSL.nsf/StoresLoc

http://www.airgas.com/customer_service/site_locator.aspx?LocationType=DryIce

http://dryicedirectory.com/usa.htm

Like propane it's heavier than air, but the CO2 gas is odorless and can kill you.  :'(  Puts you to sleep and you never know what hit you.   :-/

Can also be used to kill vermin/bugs whatever in cans you want to store bulk grains or other foods for long term storage. The ice sublimates to CO2 gas, displaces the oxygen up and over the edge of the container and pretty soon there's no oxygen in the can. seal the lid when the dry ice is gone or removed. Only works for things that the extreme cold won't hurt.  :)

You are a fountain of knowledge, Don.  Thanks for the dry ice food storage info.   :)

Peter, you can also use the dry ice to freeze all those extra fish your wife is going to catch so you can take them home.   ;D ;D

I remembered more uses for CO2 when I got up this AM, specifically CO2 as a gas. I have a CO2 tank and regulator...

(https://i133.photobucket.com/albums/q75/djmillerbucket/oddsnends/CO2Tank.jpg)

It has lots of uses; good for re-seating a tire bead that's slipped off a rim when 4-wheeling, runs air tools if no high volume air compressor available, filling the air space in a partially full/empty can of paint when you're not sure when/if you're going to open it again. The paint keeps better with the oxygen gone.

And dry ice is fun to play with. Put a piece in a punch bowl for some party fun (especially cool if you drop a light stick in there too and the lights are turned down), exploding plastic pop bottles :-/,  insert some small pieces of dry ice in a balloon (carefully)... tie the balloon closed... toss in swimming pool... it sinks and then slowly rises to the surface and if there's enough dry ice in there it blows up,  

And of course it'll cool off your Jack Daniels or whatever real quick.

CAUTION: dry ice or liquid CO2 is extremely cold and can cause permanent injury to body tissues. Do not try these things unless you are a professional!!

I want to figure out a way to use it to break rocks-- maybe an expansion tube hooked to a bottle of CO² stuck in a drilled hole full of water.  Would it freeze and break the rock :-? -- can't easily get dynamite and Dexpan is expensive.

Hmmmm??  I have a feeling the hole would have to be pretty deep to prevent the ice from simply pushing out the hole... and the CO2 itself would likely cause a problem with making voids and causing problems... Dilemma.

Never heard of Dexpan but looked it up and looks like neato stuff. What's it take to start seeing results? An hour or so??   Would never do to get a box of it accidentally wet.

Directions say overnight - depends - you don't want it to go too fast because it will boil out if not hard on top.  I bought a box but didn't have an 1 1/2 inch drill - got one now -- have to try it some day.

Eating things from the garden today -- Yellow crookneck squash with salt and butter.  Yum. :)

(https://i35.photobucket.com/albums/d184/glennkangiser/P1000325_edited.jpg)

Wait a minute -- thats not a yellow crook neck -- it's a frog -- and I didn't eat him -- he's eating bugs. :o

There's my yellow crookneck. :)

(https://i35.photobucket.com/albums/d184/glennkangiser/P1000331_edited.jpg)

Made Stewed Tomato ('s) -used one only --  tonight for dinner.  One of these rascals-

(https://i35.photobucket.com/albums/d184/glennkangiser/P1000333_edited.jpg)

Brandywine heirloom --almost a six incher, cut up - rough looking parts to the compost pile but the rest is dinner.  I cut it up in a bowl added a couple pats of butter, Salted it with RealSalt - from a Real Utah Salt mine,

(http://www.realsalt.com/images/product.jpg)


and then I nuked it for a couple minutes with plastic wrap over it. {How else will I get my radiation and dioxin for the day? :-?) Took it out of the microwave - pulled off the plastic and broke up a fistful of Keebler's Club crackers in it.  Double yum.  Nothing like the flavor of home grown home made stewed tomatoes.


http://www.realsalt.com/?gclid=CNvKrZyhq40CFShKYQodBmEfuQ

We bought it there on a trip one time and have ordered it shipped ever since --far superior to regular salt.



This stuff is all way too healthy. (Except the frog -- he looks like an overweight American frog.  I'm gonna have to put him on a diet);D

Sounds good- but the frog looks nervous . OK, food from the garden? Tonight, it's vegetable soup, with onions, turnips, potatoes, thyme, parsley, carrots and swedes- all home grown, and just picked, with cheese and onion damper. Damper is like what Canadians call Bannock, a yeastless loaf made using self-raising flour.

We absolutely love the squash on the grill...Slice it in half lengthwise... a pat of butter is used to stick the 2 halves back together.... Spice it according to taste on the  sliced open front...

Cut relief slices into both sides of the squash to ensure even cooking...Or poke it with a fork like mad

wrap in aluminum foil and throw on coals..Turn a few times and it is time to eat...

We are going to do squash as the side one night in the woods for sure...

Never had the salt from the great salt lake Glenn...

Perhaps it is worth a try

Not a big salt guy like you though...

My salt as a boy came from Pugwash Nova Scotia...One of the larger salt mines in North America. The deposit is 1500 thick solid salt... They mine it for Road salt mostly... It is awesome...I went to the mine one time...Like an underground city...

They stockpile like a million tonnes in the summer to ship to new england for clearing roads in the winter...They produce almost 2 million tonnes a year of Salt...It is the second largest salt mine in Canada.

The underground caverns are so vast there is a UKE junkyard down there... You know those massive trucks that look like tonka trucks...They  use them down there...and they have broken down ones and parts trucks down there.....Never forget the sense of wonder to see a Uke Junkyard underground.

Salt. Being on a reduced sodium diet we don't use much, just a little in cooking. But we do have a box of that very stuff here; found it in store there in UT. The salt cellar doesn't even make it to the table except for company. We do use another Utah product though, potassium chloride, sometimes known as "lite" salt or salt substitute, and also known as potash. Large potash deposits in UT too. Pass the potash, please.  :)

Damper sounds interesting.  I'll have to check it out -- No Lebanese plants showing yet.

The salt is mined and ground in Utah - Rocks and all -- they call them minerals .  Taste great.

Bannock
2 cups of flour
2 tsp baking powder
1/2  tsp salt
2 - 3 tbsp fat*
3/4 to 1 cup water

* olive or vegetable oil, bacon grease (mmm, a camping trip indulgence), whatever

Mix the dry ingredients together. (save bother, mix at home, carry in a bag ready to go). Add the fat and mix in thoroughly. Gradually add the water (you may not need it all) and mix until the dough is thoroughly dampened, but not sticky. Knead the dough for 30 seconds. Flatten the dough to 1/2" thick. Cut into 8 pieces, and fry in a greased frying pan, each side, till not sticky in the middle (poke with stick or knife).

Some folks add/substitute a portion of oatmeal. Raisins are an interesting addition as well. It's not an exact science. Grated cheese is nice on top. Garlic anyone?

It's southwest Indian Fry Bread under a different name. Probably made all round the world.

MountainDon (ex-patriot Canajun)

the wife and I have decided on how we will cook the fish if we catch it...

One meal will be baked Trout on the fire...

Clean 4-5 small trout...10-12 inches long
inside the trout place a pat of butter, salt pepper, diced onion, squeeze half a lemon...

Cover outside of fish with lemon pepper Wrap in tinfoil 2 layers... Throw it on the fire... turn after a minute or 2... 2 rotations on each side and it should be baked...

Unwrap and then remove skeleton..Flesh should separate from bones which will be intact when cooked fully

And then we would like to make a Fish Stew

poured over dozens of recipes on the net....Found that we both want a potatoe based fish stew...

6 medium size potatoes
2-3 pounds of fish cut up
1 large Onion
3 cloves of Garlic
1/2 cup Cilantro
1/2 cup parsley
Salt to taste
1 tbsp of black pepper
Crushed red Chili peppers to taste
2 tbsp olive oil
6 cups of water
just a dab of worcestershire  sauce
6 oz of dry pasta...we like wholewheat rotini

1. Put olive oil in pan with onions and garlic... sautee for 5 mins
2. add water Cubed potatoes, parsley and cilantro..Boil and then simmer roughly 5-10 minutes. depending on how large or small the potatoes are cut up

3. Add everything else save the pasta....let it cook for about 10 minutes
4. add pasta and let it cook for another 8 minutes or so

I guess the third night we will just have the good ole fashioned favorite...Pan fried trout with butter pepper and onions...mmmmm

I am going to be so bummed out if there are no fish caught...*LOL*

[size=20]Confucius say -- a fish in the hand is worth 2 in the brook. [/size] ;D

I thought it was  a bird in the bush is worth two in the hand
;)

Hey guys

Got home survived the wilderness....I will try to get some pics developed from the kayaking trip....

Mount Katahdin is amazing!

Catch any fish? :-?

yeah lots of fish.... Not many big ones though...The fishing was steady...80 of your casts were bites or fish caught.... So lots of fish...

we had fish 3 nights in a row for supper...Pan fried with potatoes one night...Wrapped in tinfoil with onion and spices the next and fish stew with potatoes onion and pasta the third night...

Kayaking is hard work when you are not used to it...We came home a day early because we were both physically exhausted...

the lake was over 20 miles long and no way in hell we were kayaking up and down that for another couple of days :o

the island we fished from was maybe a mile or two away and we went there a couple times a day for three days straight...and wow the workout....

kayaks glide through the water amazingly though...

I found out that it is possible to tip one though...trying to unhook the wifes fishing line I fell out of boat....and tipped it over trying to get back in kayak...had to bale the damned thing out in the middle of the lake while i was in the water...

kind of eerie.... out in the middle of the lake that is 150 feet deep... nobody around for miles... only 3 camps on the whole lake...

good time though we want to go back again next year

Hey Peter, glad you caught enough fish to eat.  :)  Tipping a kayak or canoe, as I have done, is frightening for certain. My experience was in only 5 feet of water but at first I had no idea all I had to do was stand up.   :-/

Don

I figured out how to get into kayak after 2 unsuccessful attempts...Go to the back...pull the back tip down and pull yourself up on the back tip...No way the kayak will move a bit with all the water in it from tipping it over...

Then lay on it like a surf board and bail the thing out... took me forever to get it bailed out enough so I could sit in it and paddle without taking water on...

Sidenote:

I learned that a better bailing jug was needed....Today I cut out 2 one gallon plastic containers...The type with the handle in them that is off to the side at the top...... Take the jack knife and cut the bottom out of the jug.. screw on the lid... the chlorox bleach type gallon jugs are the type I am talking about

This leaves you with the handle to the side as the grip for the bail out jug....They work amazing...I had one for my canoe years ago...Never thought to make a couple to take with me to Maine.

My 96 saturn looked hilarious with 2 massive Kayaks on the roof....The People at LL bean that helped duct tape them to the car took pictures as we left...they wanted to keep them for storytime....

We vacationed on a budget so I bought a 100 feet of good rope and a roll of duct tape to mount the kayaks instead of a roof rack that cost a couple hundred dollars.

QuoteMy 96 saturn looked hilarious with 2 massive Kayaks on the roof....The People at LL bean that helped duct tape them to the car took pictures as we left...they wanted to keep them for storytime....

I hope you have a picture you can post here.

Yeh, I'd like to see that picture, too!  Glad you had a good time.  Was the water cold in the lake?

Do you have any pictures of you upside down in the water? ;D

lots of pics of the car....and the campsite....None of the boss upside down in the drink though

Did get a roll of film of a moose and some nice wilderness shots of the lake and the mountains

Sassy I am from Canada....The water is never cold... :P

the water was lovely for swimming....The campsite Charged $2.00 for showers...I just went to the lake stripped off and scrubbed up...Wife took some pictures of that...I think I will have to remove a few maybe.... :o

Shrinkage I tell you....Shrinkage! ::)

I dove down as far as I could go a few times swimming and 20 feet down the water got pretty chilly yes....But at the surface in shallow coves it was amazing... warm refreshing

Weather was high 70's low 80's....It rained a little...But I had bought a 24 x 20 tarp and I made the campsite waterproof....Hung the tarp in a way that the picnic table and tent were completely high and dry...Made the tarp a pitched tent of sorts so we could function perfectly without getting all wet and nasty...

A word of caution to anyone who might go there....Bug spray is your friend...when it is raining and drizzling the mosquitos will eat you alive....when it is 80 degrees and sunny the horse/mooseflies are terrible...they can bite through a t shirt or pants

being from the north east I knew this....My wife did not!

You weren't afraid a big fish would come along looking for a worm? :-?

We've been going to the river on the way to Yosemite - Glenn's been gold panning, I've been swimming - the water is like bath water right now - not much rain or snow pack last winter, so water is low.  

When I lived in Washington, some friends had a ski boat - so of course I couldn't pass up a chance to ski  :) - only trouble was, it was February & we were at the ocean... pretty cold!  :o

Does it get cold on the coast ever in washington.... I have been to Vancouver in the wintertime and they have really mild wet winters... not much snow at the coast... I suspect washington would have it a little better and warmer....

I love the water and though I am not a great swimmer I love to swim just for the hell of it...

Glenn...No fish bit that worm ;)...Pretty awesome to have enough privacy to just strip down and go swimming...I did it a few years ago at the beach in North carolina... even though it was 11 pm on a weeknight there were still dozens of people driving their trucks up the beach and walking dogs etc... no privacy...I had to get the wife to bring the towel out to meet me at the waters edge getting out in the buff....

used to be a guy could strip down and get scrubbed up with some soap at the river or ocean....Now a days they call you a streaker or pervert or something....

I need to get rich quick so I can buy enough shoreline somewhere that nobody can accuse me of flashing them if I want to take a bath in the water sometime...

As kids at the lake where my parents had a cottage we were always stripped down and thrown in the lake to get cleaned up when we went there for the week-end in the summertime.... we later installed a bathroom with a shower and septic.. but until I was 16 it was bathing in the lake at the camp in the summertime....

I would still much rather go to the river or lake for a bath than to draw tap water in the bathroom... Just what I got used to I guess. :-/

Hey, it might be a long way from anywhere-and upside down- ;) but there are some distinct advantages to livng in a country with only 20 million people that is ringed by some of the best white sand beaches in the world, most of them with no other beachgoers in sight...a sunburnt willie is no laughing matter, though :o

That's why you should use the "Tender Timer". Pete.  It pops up when it's hot enough. :-/

Well -- at least it works for turkeys. :-?

never burnt the frank and beans....Burnt the tops of my feet teribly once and they swelled like ballons and blistered....

If burning the package hurt worse than that experience I might as for death! :o

Sorry, Peter.  I already burned the tops of my feet -- clear down to the meat.  Sprained an ankle so took off the shoes and socks and went fishing while rowing the raft to troll.  Spent much of the day destroying my ability to walk for weeks. :-/

Sunburned them royal fishing at 7260 feet elev.  The sun is much hotter up there - no pollution to block the UV.

Glenn

It was several days of no walking for me as well...... They swelled up and water blisters formed on top which were like water balloons sort of... they burst and it was a terrible puss infested mess....slimy peeling skin

Was not a week though....More like about 4 days of crawling around in pain...

I soaked my feet more in those days than I have in my entire life...I would dump a cup of  salt in the wash tub and put my feet in there fll up the tub with cold water....Until my feet looked like prunes.

My then girlfriend was grossed out and would not even look at my feet...

I broke my arm once and it was less painful than burning my feet...took longer for the arm to heal.... but nowhere near the pain

Quote... 7260 feet elev.  The sun is much hotter up there - no pollution to block the UV.

There is more intense UV Radiation (UVR) the higher up you go, mainly because of less atmospheric screening. Crap (officially known as aerosols) in the air helps screen out UVR as well. To that you add cloudless days and your risk goes up for skin cancer. Depending on whose measuring the area of NM where I live and work gets 275 to 310 days of sunshine a year. Turns out there's no official definition of what constitutes a sunny day tho... how many clouds does it take to become "cloudy", etc.

The altitude effect varies from winter to summer, because of the changing angle of the sun. In winter there has been measured a 2.5% increase in in UVR per 1000 feet increase in elevation . In summer this can increase to a 4.5 to 6% increase in UVR per 1000 feet.

(those numbers are thrown in their especially for Glenn. He likes numbers when I report them  ;)

Of course living underground would obviate or at least reduce the concerns about UVR. Living underwater would also increase the screening of UVR, but there is the problem of breathing, unless your water comes in the form of rain as in WA state. Curiously though the state of WA has a higher incidence of skin cancer than NM? Must be that everyone there is either higher or a transplant. Or when the sun does show its face they go crazy and dance around naked worshipping the sun god.  :-/ ;D

http://www.cdc.gov/cancer/skin/statistics/state.htm

Off topic replies have been moved to [link=http://www.countryplans.com/cgi-bin/yabb2/YaBB.pl?num=1185676490]This Thread[/link]

Thirsty builders?  Be cheap.  Make your own Soda Water -

http://www.truetex.com/carbonation.htm

Whoa! Almost more than I needed to know about carbonation.  :-/ Save for the reference to beer though, I'm not at all a carbonated beverage consumer. Can't remember the last time I had a soda. But very interesting stuff.

Now you can save all those warm flat beers and re-carbonate them. :)

good read

A lot of the info is the same type of stuff you get on homebrew web sites...I would love to find a way to make soda syrup with less sugar and skip adding absorbic acid to minimize the sweetness...

Cream soda is among my favourites...Ditto Black Cherry and a good Root Beer

My wife has bugged me to make Soda Pop For her Like I make Beer...I made the mistake of telling her once they were about the same in that you use carbonation and they were easy to make.

need to remember to forget that info around the wife...

We took our poor little lone head of cabbage and Sassy made cabbage rolls from it -- first batch in a long time.

(https://i35.photobucket.com/albums/d184/glennkangiser/P1000592.jpg)

The cabbage rolls are just raising, haven't cooked them yet... in case you were wondering why they look so pale  :-?

HMMM. They look different from my Mom's cabbage rolls. Hers didn't go through a "raising". Must be different types.

Hers looked more like these on this link

http://pictures.polandforall.com/stuffed-cabbage-rolls.html

Cabbage leaves rolled around a rice and ground beef mix, with a thin tomato based sauce. I miss them.  :'(

Someone here called them that.  In Fresno they are called Beerocks or Berrocks.  I have also seen them called Peroshkis or Perogi's or something similar.  Good by any name. :)

You need to try to make them yourself, Don. :)

Those look good, too, MtnDon! My grandmother from Norway called them groutruns (sp) - hamburger, onions, cabbage, peppers, garlic, salt & pepper rolled up in bread dough & baked in the oven.

I will give 'em a shot!

A pierogi to me is sorta like a ravioli stuffed with potato & cheese, tho' we also have some with saurkraut fillings.

We will require a report with pix. :)

not much for saurkraut >:(

Potatoe filled raviolis are yummy though!

I would love to learn to make raviolis and I want to start making my own pasta... eventually

Easy way to form them is to use a tool. There are many out there. My Mom had a pierogi maker that did 12 at a time. Roll out a sheet of dough and place it on the form. Press dough into cavities and spoon out fillings. Put second dough sheet over. Apply top of form, press down firmly. Remove. Cook. Enjoy.

http://www.amazon.com/Ravioli%252fPierogi%252fDumpling-Maker/dp/B0009Q2L5M

http://www.amazon.com/V5510-PEEPA-Pierogi-Sticker-Maker/dp/B0000CF6FP

http://www.kasbahouse.com/villawareonline/cavatelliandraviolimakers.asp

PS, Raviloi should be square, whereas Pierogi should be half circles. Tradition, ya' know.

OMMV

Remember the hot filled sandwich maker that toasted bread and sealed the edges together then you cut off the crust to make a fancy little sandwich.

Yep. I have a cast iron one someplace.

never seen a sandwichmaker.... sorry guys too young for that

the ravioli/ piriogi maker is awesome though...thanks for the idea

Christmas time is coming and I can get one for the wife even if I am the one that ends up using it mostly

Sandwich maker info.

http://www.bbc.co.uk/dna/h2g2/A36541

...and a stovetop one.

http://www.primetimesolutions.com/products.asp?product_id=DIABLO01&source=gg&camp=diablo&term=toasted%20sandwich%20makers&s_kwcid=toasted%20sandwich%20makers|746653399&gclid=CPre79zctY8CFSbvYAodNTwBaw

Also look for Panini Grills.

like...

http://www.amazon.com/s/ref=nb_ss_k/105-7550156-2238024?initialSearch=1&url=search-alias%3Dgarden&field-keywords=panini&Go.x=0&Go.y=0&Go=Go

seen devices much like that for waffles and omelets...

a must have for the hunting camp guys...

having a cold beer for breakfast and the fire is going... throw some eggs in that turkey and get er on the open flame...

Good times...Good times

I have a tip.

You do not need to buy a sandwich maker or a panini grill.

For the cost of about .02 you can make it. Go out to the garden and get a good brick. Wash off any dirt. Take into kitchen then wrap with aluminum foil. Place in oven if you want it preheated then smash onto sandwich that is frying in the pan. I think you get my drift :wink

Very resourceful, Stink. [cool]

I assume you now want a good wink smiley.  I'll see if I can code you one up. [smile]

Seeing you loved that idea I have yet another cost saving idea! I must admit I have never personally tried this one, but in theory  I think it works!

No more disposable OR cloth diapers! Nope, just tie the baby up to the neck or belly ( suggest using duct tape, but that adds to the cost) with a hefty bag, and hose down said child once a week with a hose.

hmm That would be a method I might try to convince the little wife to use.

I was never much for touching diapers myself. [booboo] [panic]

Quote from: glenn kangiser on July 13, 2007, 09:02:00 AM
I like the fish like you posted, with salt and butter over the camp fire - ideally a hardwood fire, the maybe an extra larger piece of foil over it to get some of the smoke flavor into the fish.

Ummmm, carcinogens.   Yum. :)

Sound like my favorite camping site up in the Sierras (out of Mammoth Lakes.) Fish on the south side Strawberries  and Goose berries on the north side.   Breakfost was fresh trout and homemade pancakes with strawberry/gooseberry syrup.  Mash berries with a little honey and pour over pancakes.  Fish cooked over open fire.  ( we has a fire pit built in the 1920s by the CCC)

We were on top the Sierras at Star Lakes -South edge of Yosemite - when we cooked those good fish -- probably around 1979.

Yes I know them, off hwy 41 on the western slopes of the Sierras.  I acually spent a few years prospecting in your neighborhood.  I worked that whole area starting in Mariposa all the way up to the Feather river near Quincy.  60s and early 70s.  Did alright.  Wish I had it at today's prices.  Still love all of that area when I can get there.  But I now pack mostly eastern area from Kennedy to Red's meadow. I do it on horseback.  Makes it easy to get away from everyone really quick.  Can go for 3 -4 weeks and only see the ranger who checks on us every 2 weeks.

That's cool -- It's still supposed to be there at least 80% of it -- just harder to find.

Just read this in some mining history - I've  had them at restaurants but didn't know they had parsnips in them - or were supposed to.

QuoteAs a token of gratitude to the helpful Tommyknockers, the miners often left behind pieces of their traditional lunch of Cornish meat pasties, a meat pie comprised of beef, onions, parsnips, and potatoes covered by a flaky crust.

[hungry]

from here:

http://www.sierranevadavirtualmuseum.com/indexflash.html

The last truly good ones I had were in England a long time ago.  [hungry]  I couldn't tell you what was in them for sure but they were excellent.

This thread has been quiet for a while. Any good recipes lately?

Unfortunately I'm not much help. Dr. told me to lay off the lipids and get my cholesterol down.

We had zuccini lasagne tonight(rice instead of pasta) ... yesterday we had rainbow pepper fajitas... Tomorrow we are having portabella burgers.

Mike...

Upset me when I saw the topic. The first thing that went through my mind was a line from a horror movie:

He's Back! :-X

Hi Mike, I think most of us use the What's for Dinner topic.


Peter,  ;D