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Date Posted |
Forum
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RE: Soy Sauce Substitute ???
Thanks for the additional info and preparing foods that need soy, without it.
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swtgran
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05/20/13 07:14am |
Camp Cooks and Connoisseurs
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RE: Soy Sauce Substitute ???
Leo Benson, thank you for that info. Not thrilled the Braggs is a soy product, so it is used sparingly. This sounds like a good option. terry r.
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swtgran
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05/19/13 10:40am |
Camp Cooks and Connoisseurs
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RE: Soy Sauce Substitute ???
Braggs liquid aminos
http://www.formerfatguyblog.com/2007/09/29/what-is-braggs-liquid-aminos.html
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swtgran
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05/18/13 07:26am |
Camp Cooks and Connoisseurs
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RE: Turnips
Another person that loves them raw. Just peel and eat with a little salt. I don't even cut them up, just eat them like an apple. terry r.
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swtgran
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04/26/13 09:13am |
Camp Cooks and Connoisseurs
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RE: Hard boiling fresh eggs
I too, wondered if some of these processes cooked eggs for too long. I was wondering if the yolks, using some of these methods, were on the greenish, gray side.
With the pressure cooker, they turn out a nice bright yellow. terry r.
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swtgran
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04/20/13 01:49pm |
Camp Cooks and Connoisseurs
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RE: Hard boiling fresh eggs
I also use a pressure cooker, and use the same process, only mine is a stove top cooker, and I use the low pressure setting. Even works for eggs fresh out from under the hen.
If I want soft boiled I cook them 3 min. to 3 min. 30 sec., depending on whether I am using my tiny PC or the larger one. I then run the pot under cold water to stop the cooking.
I also poach mine in those little silicone tulip shaped poachers, in the PC. I do the them the same as soft boiled eggs and they are perfect every single time. terry r.
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swtgran
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04/20/13 05:52am |
Camp Cooks and Connoisseurs
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RE: Lodge Combo
I had just put this on my list for my next trip to Lehman's. Surprised to see the topic right after thinking about this. I have plenty of cast iron in the house, but thought I would get this to go with my 12 inch Dutch oven. Should be able to whip up anything we might need with those items.
It looks handy in so many ways. I had gotten my daughter a set, since she had no other cast iron and she uses it to bake no knead bread, in addition to every thing else. terry r.
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swtgran
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04/10/13 09:56am |
Camp Cooks and Connoisseurs
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RE: Baking Powder
Now, this is handy to know. Never know when you will reach for the can and find it empty. Thanks. terry r.
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swtgran
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04/10/13 09:44am |
Camp Cooks and Connoisseurs
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RE: Small Travel Trailers
Lots of folks use Tacomas to tow Casita 17 ft. trailers. I think you would always have more options if you buy the bigger engine.
I think the Casita weights around 2300 and the inside height is 6'3" in the 17 foot. It is less in the shorter models.
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swtgran
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04/05/13 07:11am |
Travel Trailers
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RE: Breakfast Sausage
If canning sausage, leave out the sage. It turns bitter with canning.
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swtgran
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04/03/13 01:15pm |
Camp Cooks and Connoisseurs
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RE: Have You Ever Wanted To Make Your Own Cookbook??
Jim Shoe, we should compare our grandmother's cookbooks. Mine used a leger book also. There was even a notation in the book about my mother's cat having kittens.
I love the lemon ammonia crackers she had written down. It is not so easy to find the baker's ammonia anymore. The recipe was to huge I could it in forths and it would still be plenty.
I always say I am going to try cooking through it and making acceptable changes.
I would love to gather all our family's tried and true recipes and make a book.
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swtgran
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03/28/13 07:33pm |
Camp Cooks and Connoisseurs
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RE: KUNG PAO CHICKEN
This is on my to make list. Thanks. terry r.
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swtgran
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03/19/13 02:55pm |
Camp Cooks and Connoisseurs
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RE: KUNG PAO CHICKEN
This is on my to do list. terry r.
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swtgran
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03/19/13 02:43pm |
Camp Cooks and Connoisseurs
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RE: Irish Farls
Farls means fourths! Thus the cutting of the dough into fourths.
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swtgran
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03/18/13 07:25pm |
Camp Cooks and Connoisseurs
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RE: Bagna Cauda
I have never heard of this. Thank you for sharing something new. terry r.
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swtgran
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03/18/13 07:24pm |
Camp Cooks and Connoisseurs
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RE: Irish Farls
I got a laugh out of that one, too, grumpygator. terry r.
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swtgran
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03/18/13 09:05am |
Camp Cooks and Connoisseurs
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RE: Egg rolls
Oh thanks, I get the idea for the noodles. This all sounds GREAT! Gotta give it a try. terry r.
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swtgran
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03/17/13 06:36pm |
Camp Cooks and Connoisseurs
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RE: Irish Farls
Just making these for supper to go with chicken stew. Irish flour is different than our flour, as is all flour from different locations.
When making these, I need to add extra flour in the bowl, not a lot, and plenty on my kneading surface. It is a pretty loose dough. I made sure I put the nicer side down on the griddle so when I flip them it looks nice on top.
Just a little hint to get it right. It is really good with jam and butter, or honey if you like. terry r.
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swtgran
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03/17/13 02:31pm |
Camp Cooks and Connoisseurs
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RE: Does Anyone Can??
A good book to use if you are interested in canning is the Ball Blue Book of Canning. You find it in many places selling canning supplies. I don't deviate from the instructions, in the book.
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swtgran
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03/17/13 11:08am |
Camp Cooks and Connoisseurs
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Irish Farls
Here is a recipe from the site as the Irish soda bread. I particularly like this bread for camping, but use it when I am in a rush at home. We love it with some homemade jam. Once again to work the dough too much. I use a cast iron griddle instead of a skillet. Makes is easier for me too flip each farl to the other side.
Heat a 9 inch iron skillet over low flame on the stove. Lightly dust with flour.
Measure 2 cups sifted flour, 1 teaspoon baking soda and 1 teaspoon salt.
Make a well in the above and add 1 cup of buttermilk. Thoroughly mix until dough leaves side of bowl.
Flour a bread board - put dough on board (sprinkle with a little extra flour - and gently knead 3 or 4 times.
Pat dough into a circle the size of the skillet. Cut into farls (fourths) and place on skillet. Cook about 10 minutes on each side.
Wrap bread in a tea towel when it is done. This absorbs the baking soda taste and keeps the bread fresh. Eat that day or fry in bacon fat the next morning as part of an Ulster fry.
You can also use 1/2 whole wheat flour and 1/2 white flour.
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swtgran
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03/17/13 07:27am |
Camp Cooks and Connoisseurs
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