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RE: Little Smokies Cocktail Sausages
Another one is to cover them with Ginger Ale and then cook, reducing the ale to about half.
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SWMO
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12/30/09 07:58am |
Camp Cooks and Connoisseurs
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RE: Little Smokies Cocktail Sausages
The one I have is 50/50 grape jelly and yellow mustard.
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SWMO
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12/29/09 09:15pm |
Camp Cooks and Connoisseurs
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RE: Cast Iron
Re. what you cook, you should be able to cook anything, just sometimes it does where off.
This isn't a blanket recommendation, but something to avoid when the seasoning is new and a little soft. Once the seasoning is well set you can cook anything.
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SWMO
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12/29/09 12:52pm |
Camp Cooks and Connoisseurs
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RE: Cast Iron
jaybird I suspect the flaking is an old seasoning, new seasoning shouldn't do that. If you over do the oil when seasoning you normally end up with some "gum" on the surface.
You can try a self cleaning oven, but there is a risk if the piece has any stress.
I would take steel wool to it vigorously until it seems you can't remove any more material then re-season. The method of seasoning that has always worked for me is to oil the piece liberally, wipe it clean with a paper towel, but don't overdo it. Place it in an oven for one hour at 375 and leave it until its cool enough to handle, I like overnight. It takes, for me, at least three sessions.
It also helps to avoid anything with a high acid content, such as anything tomato based, for awhile. never wash them in soap, boiling water in them and then wiping clean works best.
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SWMO
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12/29/09 09:38am |
Camp Cooks and Connoisseurs
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RE: Griddle or Skillet
Definitely a skillet, griddles are nice, but limited. We have a Rival, which I think is superior because it has 2 heat rings under it for more even heating.
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SWMO
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12/28/09 01:51pm |
Camp Cooks and Connoisseurs
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RE: Need good but simple potato soup recipe
My mother always made potato soup this way (she seldom had a "recipe")
Several potatoes, chopped in small pieces
an onion, chopped
salt
Cook in water (just to cover) till potatoes are done.
Then add milk (as much or as little till it is the consistence you want) Then add pepper. She never mashed the potatoes.
I loved it and now that I have thought about it, I might just make some!
This is about what I was used to when I was young, except it had to have enough butter to float some. Using the water that has a lot of the starch in it thickens the soup nicely.
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SWMO
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12/26/09 03:14pm |
Camp Cooks and Connoisseurs
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RE: Bradley smoker
Do you have any idea yet as to battery drain and LP consumption? I suppose what I'm asking is if you do as you said a turkey that takes many hours, will you need new batteries and a fresh LP tank to do a Butt, another long smoke item?
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SWMO
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12/26/09 08:54am |
Camp Cooks and Connoisseurs
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RE: Bradley smoker
I have the 4 rack digital model. i have used it now 5times it works better than my original 20# from suasage maker. What makes this better is it has seperate smoke generater and it own heating element in the smoker. more control of temp and smoke. You will still need to monitor temp with with some sort of temp gauge because of the temp reading in the box may very from what you program the heat for. i will post the bradley forum site, There is alot of people using these and what there opinions are. http://forum.bradleysmoker.com/index.phpr.
Do you still need to make heat adjustments as you do in the SM 20#? I know I have to monitor mine pretty close, until I'm through smoking, than it seems to hold a steady temp. I have often wondered if the Masterbulits or Bradley's have a control that provides consistent temperatures.
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SWMO
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12/22/09 01:51pm |
Camp Cooks and Connoisseurs
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RE: Would like recipe for Chicken Fried Steak!
Cubed steak if you want the real thing, salt and pepper, flour, eggwash and than breading. White gravy.
If you want a chopped formed breaded piece of mostly meat, go to Sam's.
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SWMO
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12/17/09 01:36pm |
Camp Cooks and Connoisseurs
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RE: Indian Food
It's their equivalent of Tex-Mex.
Aw but we have Tex-Mex, and Mexican.:)
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SWMO
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12/16/09 07:35am |
Camp Cooks and Connoisseurs
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RE: Another King Arthur question???
KA self rising is a soft flour and sometimes more available them White Lily. We can't buy WL here but the KA self rising is available.
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SWMO
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12/14/09 03:48pm |
Camp Cooks and Connoisseurs
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RE: Mom's meatloaf recipe search.
I use oatmeal for bulk and fat retention and I like it better than crumbs of cracker or bread. Instant rice will work also.
I also like some sweet and spicy steak sauce. The off brands seem more flavorful than Heinz 57.
Meat loaf is like chile to me, there is no one perfect recipe.
Another good recipe is Stove Top pork dressing, beaten to crumbs, and mixed with the meat, I like pork and beef equal, and an egg.
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SWMO
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12/13/09 10:28am |
Camp Cooks and Connoisseurs
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RE: Bacon
You'll probably have to order it. Most of it either becomes bacon or is added for fat in sausage.
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SWMO
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12/12/09 08:34pm |
Camp Cooks and Connoisseurs
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RE: Pickled Eggs
I remember a friends son doing an experiment for school. He put a raw, in shell egg in vinegar and the vinegar over time disolved the shell and hard boiled the egg.
Acid will "cook" flesh. There are some fish recipes that use vinegar and lemon. I haven't tried them, but I guess its done.
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SWMO
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12/12/09 04:03pm |
Camp Cooks and Connoisseurs
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RE: Instead of just relying upon Krusteaz.....
Good grief do you eat them dry? I guess pancakes are one of those things I feel I must sacrifice for. I like them with butter, an over easy egg between, and covered in syrup. It whats for breakfast.
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SWMO
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12/12/09 03:56pm |
Camp Cooks and Connoisseurs
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RE: Baked potato dip
Sounds good.
" If it taste good then spit it out before it kills you" Funny, my doctor told my wife he was going to put me on that diet if my cholesterol didn't come down.
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SWMO
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12/12/09 03:52pm |
Camp Cooks and Connoisseurs
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RE: Weber Smokey Joe and Rotisserie
Another option would be a Baby Q and a tap off of your camper LP bottles. I think it would be about as compact as a Smokey Joe.
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SWMO
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12/11/09 05:32pm |
Camp Cooks and Connoisseurs
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RE: Another King Arthur question???
Bread flour has a higher protein count, a k a gluten. This translate into toughness, in bread it allows the loaf to hold on to the CO2 bubbles. Its normally best used only for bread products.
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SWMO
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12/11/09 05:28pm |
Camp Cooks and Connoisseurs
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RE: Just filled propane, now furnace won't run
I don't hear anything about the power being used. If its the battery, and its low, the furnace won't fire.
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SWMO
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12/11/09 09:49am |
Camp Cooks and Connoisseurs
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RE: Pecan pie recipe
There are two kinds of pecan pie, one has a sticky filling that is very sweet and the other more of a custard filling.
I'll dig out mine in the morning, its a custard type.
It sounds like the one above leans toward the custard, which I think is the better.
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SWMO
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12/10/09 06:16pm |
Camp Cooks and Connoisseurs
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