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Forum
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RE: Kingsfords old style briquets
I use lump charcoal and stay away the briquets, some of which have been linked to cancer. Don't know how likely it is but I figure better safe than sorry.
Used cocoanut charcoal once(can't recall the brand) yet smelt nothing like the fruit,LOL.
Here's a site I find useful when trying to decide about different grill fuels:
Charcoal Review Site
HTH!
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NYCgrrl
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07/23/12 09:47am |
Camp Cooks and Connoisseurs
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RE: question about a projector
Sorry.
No help here.
I believe and enforce no electronic toys whilst camping.
My DIL always sends various electronic toys for my DGD.
I always conveniently forget to pack 'em.
Wonder when she'll get the hint?
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NYCgrrl
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07/19/12 04:06pm |
Family Camping
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RE: Baking Sheet for cookies ...
Parchment paper makes a lovely baking sheet for whatever size oven.
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NYCgrrl
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07/19/12 04:03pm |
Camp Cooks and Connoisseurs
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RE: Salmon cure
What kind of knife are you using to slice? Agreeing with SidKay, gravalx should be sliced thin.
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NYCgrrl
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07/18/12 06:17pm |
Camp Cooks and Connoisseurs
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RE: Our new favorite Cooking tool
What is it and what does it do?
I consistently hear of PC via the 'net but their parties aren't the norm in at least my part of NYC.
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NYCgrrl
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07/18/12 06:15pm |
Camp Cooks and Connoisseurs
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RE: Frozen Biscuit Recommendations?
How about making the dough and freezing them in the cut size you want?
My thought as well :).
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NYCgrrl
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07/15/12 09:10am |
Camp Cooks and Connoisseurs
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RE: Doughboys
Lemon curd filling or maybe...a take off on the s'mores by placing chocolate squares or Nutella in the hollow followed by the ever popular whipped cream.
Nice vid and thanks much for sharing:).
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NYCgrrl
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07/14/12 10:08pm |
Camp Cooks and Connoisseurs
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RE: Cookware
I still use the original non stick cookware both camping and at home: cast iron.
Just returned from a 2 week car camping trip where I fed at least 4 people daily and up to 8. My 12" CI skillet, a 3.5 qt. thrift shop Capahlon pot and the occasional disposable alum. pan served me well and since I forgot to bring my lil basting pot (holds maybe a cup) I used a rinsed out tin can to take it's place. Like katem, I find that foil makes a lovely pot cover when needed.Also learned from this site that placing aluminum foil in the skillet makes for easier cleanup for certain items...thanks mucho to the person who gave me the tip!
Could I afford different cooking equipment at this time in my life? Sure but if it's not broken and does exactly what I want it to I'm not gonna spend the money to replace it ;).
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NYCgrrl
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07/14/12 04:24pm |
Tent Camping
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RE: How would you STEAM 5 pounds of shrimp?
1/2 cup beer, 1/2 cup vinegar, 1 Tbsp Old Bay per pound.
Bring to a boil and then add shrimp.
Steam about 5 minutes per pound. Stir a few times to make sure they all cook evenly.
Cooking time and technique is on the money for me.
Like Naomi's seasonings yet am not adverse to just using what's on hand and looks like it would work like........say dill and white wine to replace the beer, vinegar and Old Bay.
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NYCgrrl
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07/14/12 11:50am |
Camp Cooks and Connoisseurs
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RE: Feeding 3 families
I do a lot of precooking at home and then freeze. This year the hits for my 2 week family trip and guests were:
Lasagna
and gumbo.
In fact I've already been emailed twice for my gumbo recipe and told by the man it HAS to be on my next menu for camping in August. I make a base of chicken thighs and andouille sausage at home, freeze it and then add fresh lobster and shrimps at the campsite. I also freeze Creole rice and put it in a ziploc bag. A green salad and loaf of country bread for those who like their carbs and dinner was served. For dessert we had a crepe cake which is simply a stack of crepes slathered with your fav jam or preserves (I opted for apricot) then sliced into wedges with a scoop of fresh fruit and whipped cream on each wedge. Easy peasy and the cook looks like a genius ;).
Here's the base recipe I used:
Gumbo
HTH!
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NYCgrrl
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07/13/12 07:25pm |
Camp Cooks and Connoisseurs
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RE: Meal Planning
Planning on camping for 14 days. Would love some cooking suggestions for grill and dutch oven.
This technique is a much requested TNT. I'm actually brining the meat now as we are on the road come a few days on:
Foolproof Grilled Chicken
Some how I'm stuck on the Mediterranean version and haven't tried the Asian version yet. Still with 153 reviewers I'm confident I'll find my way to the first version in time, LOL.
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NYCgrrl
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06/24/12 10:45pm |
Family Camping
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RE: chicken stock or chicken broth
I make my own stock from the wings, neck, back,legs,and the part that went over the fence last. I usually put celery, onion, garlic or whatever is avaliable in the pot with a lot of water and cook until the meat is just ready to fall off the bones. I take the meat off the bones and use the good stuff to make Purlow (chicken and rice),give the rest to the dogs. I strain the stock and freeze it in plastic bags to make soup later. I keep lots of cans of low-fat, low sodium broth at home and in the TT and use it like water for cooking most everything. I make a lot of soup so good stock is important. lizzie
Based on your ingredient list I am quite sure your stock is yummy. Should you ever find yourself near a Latino or Asian market, you might want to venture out of your comfort zone and add chicken feet to your stock. The feet give great mouth feel due to having more.........collagen than any other chicken part. I just put a chicken stock into the fridge to chill and it ALREADY looks like warm homemade jelly before it's gotten cold. I'm sure it's due to the fact that half the trimmings I used this time were the feet.
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NYCgrrl
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06/24/12 03:38pm |
Camp Cooks and Connoisseurs
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RE: vegetarian liveing on the road
red- have you you tried the following sites for vegan/vegetarian restaurants?
Yelp
and
Road Food
I know what you mean about feeling better from what you eat.After all it's your body's fuel and what is your body but an engine?
I haven't read either book yet will keep my eye out for them.
Has anyone tried silken tofu? Lovely stuff that doesn't make you think "healthy" in the least;).
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NYCgrrl
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06/24/12 03:22pm |
Camp Cooks and Connoisseurs
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RE: vegetarian liveing on the road
Good for you!
I eat a vegetarian dinner at least twice a week and do the same for most of my lunches. In addition I've almost completely removed white flour from my food supply. Amazes me what happens when I choose to indulge in it.
Been a perimeter food shopper since the mid '90's.
I'm sure it's heartening (all senses of the word implied :))that so many others have chosen your lifestyle; must make it easier to find new places to eat at and techniques for cooking.
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NYCgrrl
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06/24/12 11:01am |
Camp Cooks and Connoisseurs
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RE: chicken stock or chicken broth
Since I'm in the process of making chicken pork broth (Yes. Broth not stock :D) as I type.....I'm somewhat amused. Makes for luverly Asian and as I've recently been informed, Mexican soups.
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NYCgrrl
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06/23/12 07:11pm |
Camp Cooks and Connoisseurs
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RE: Meal Planning
AITF,
You don't say what kind of camping or how you are equipped...
Some people camp in a Prevost with a 15CF reefer and full galley with microwave and warming oven. But then, we have also been long duration with an ice chest and an antique (even then - and we still use) Coleman stove. It does make a difference.
As you see, people here are glad to offer advice, but much of it may be way off target due to a lack of information.
Matt
You hit the heart of the matter.
I'm a tent camper with (perhaps)RV aspirations.
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NYCgrrl
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06/23/12 06:31pm |
Family Camping
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RE: chicken stock or chicken broth
I didn't know the answer to this either so I asked my husband, who is a chef (Culinary Institue of America, Hyde Park, Class of 1976).
"Chicken stock is made from bones and chicken broth is made from (mostly) meat. You would add vegetables to broth to make soup."
(He is a man of few words)
Quick, fast and to the point!:D
He must have been one of the first grads at the new locale:). I went there a few years after but just for refresher courses since I'm a "Cornell Woman" through and through.
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NYCgrrl
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06/23/12 06:26pm |
Camp Cooks and Connoisseurs
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RE: chicken stock or chicken broth
In the home of the average American cook, broth and stock are used the same way and can be found on aisle 7. Or maybeeeeeeee aisle 6 :D.
At a "needed to know to pass tests" point of my life I learned the following:
Stock- a base to make soup that is made from meat trimmings,water and mirepoix in Euro cookery. It is rarely seasoned in modern cooking styles and is generally taste like dishwater.
Broth- a stock that has been seasoned with actual meat and/or vegetables added to it during the cooking process. This makes it richer in taste and it can be eaten on it's own as a soup.
Consomme- a higher ratio of bones to water base is used in the making of it's stock. Then a higher ratio of meat to water base is used whilst simmering than in a regular soup as well as it is often further clarified/skimmed to remove most if not all the fat. The final result is a much much richer broth that often stands alone with nothing more than vegetable or herb garnishes.
It's alllll a bit more complex than I've written but that's the gist of the differences.
HTH and makes sense!
To put it outta it's misery............the average American recipe will use the terms broth and stock interchangeably and you can use that RR or College Inn orrrrrrr Swason's without fear you've the wrong product. Errrrr but but by all things holy puhleese step away from the bullion cubes which are often just a ton of salt masquerading as taste. that's my opinion and we all know what opinions are worth ;).
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NYCgrrl
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06/23/12 06:14pm |
Camp Cooks and Connoisseurs
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RE: Any Razor Clam Recipes?
How about a white (or red)clam sauce ?
Clams Oreganato?
Clams Casino?
This one is a TNT for me:
Linguine with Grilled Clams + Bacon
Be sure to use a disposable aluminum pan to grill 'em in. That way you lose none of the clam juice. You can also add say broccoli rabe to the recipe for a complete one pot dish.
HTH!
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NYCgrrl
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06/23/12 07:04am |
Camp Cooks and Connoisseurs
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RE: Micro-Convection Oven Cookbook & recipes
I've a home sized Sharp convection nuker not a smaller one but the cooking times and temps should be the same as the larger units assuming the power wattage is the same: decrease temperature by 25 degrees and reduce cooking time by 20% is a general formula.
Should the large lasagne not fit in your RV unit how about cutting it in half and cooking it in two pans? An electric carving knife should do the job easily.
Here's a Convection Calculator that might be of use:
Convection Oven Calculator
HTH!
As for recipes, gosh, I'd just scale down a regular convection/microwave cookbooks proportions to fit that of the smaller unit.
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NYCgrrl
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06/20/12 02:31pm |
Camp Cooks and Connoisseurs
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