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 > Your search for posts made by 'Super_Dave' found 1039 matches.

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  Subject Author Date Posted Forum
RE: Crossing the Reuben-con

You saw my pictures. The one thing that is a deal breaker for me, I can't stand caraway seeds in rye bread so it has to be marble or dark rye bread.
Super_Dave 04/01/15 05:56pm Camp Cooks and Connoisseurs
RE: Truck Camper with out wings.

You lost me with the "3500 gvwr" statement.
Super_Dave 03/31/15 01:24pm Truck Campers
RE: would like help with weights and hitches please

With the weight of your horse trailer, you will need a super hitch or a 2 1/2" model versus the standard 2" receiver. Most factory OEM receivers top out at around 10,000 lbs.
Super_Dave 03/31/15 01:11pm Truck Campers
RE: STRAWBERRY BANANA CHEESECAKE SALAD

I think they called it a salad because you toss everything in together No different than an Ambrosia salad or a Waldorf salad.
Super_Dave 03/31/15 08:28am Camp Cooks and Connoisseurs
RE: Chicken skewers - advice please ?

Lol! Some of everything for advice and much of it conflicting. Me, I marinate chunks for no more than a couple hours because I feel it over powers the small chunks of chicken. Then I skewer, cook entirely on the grill.
Super_Dave 03/29/15 08:08pm Camp Cooks and Connoisseurs
RE: The 'Deviled' is in the details

For us, it is all about my wife's ground beets and horseradish topping we put on the deviled eggs and then later on the Easter ham.
Super_Dave 03/29/15 03:28pm Camp Cooks and Connoisseurs
RE: Today's Smoke

We polished off the last of the pastrami last night and decided to go deli style. Best Ruben sandwiches, ever. Steamed and covered in cheese: http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0138_zpsnydyynwl.jpg Home made sauce, dark rye and some sauerkraut: http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0139_zpsisdoy9dy.jpg Ready, set, go! http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0140_zps9zwjui1z.jpg
Super_Dave 03/27/15 08:06am Camp Cooks and Connoisseurs
RE: Camper Door Windows dual pane???

I've wondered that myself. Heck, even the seal around the door doesn't do much to keep the cold out. Maybe a company makes (or could make) fully insulated, aftermarket door for campers with mediocre insulation properties. It would be kind of neat to swap the screen door out for a storm door.
Super_Dave 03/26/15 02:48pm Truck Campers
RE: I have a problem with hard boiled eggs........

Noel, I do what you do but peel while the water and eggs are still warm. I find that the skin membrane can be rolled off the egg white when it is still warm. Cold, forget about it!
Super_Dave 03/23/15 07:48pm Camp Cooks and Connoisseurs
RE: Today's Smoke

Rubens for dinner tonight.
Super_Dave 03/23/15 04:11pm Camp Cooks and Connoisseurs
RE: Today's Smoke

Smokin-it Smoker SD, What are you using for a smoker? I bought myself one of these for a Christmas present to myself.
Super_Dave 03/23/15 11:21am Camp Cooks and Connoisseurs
RE: Today's Smoke

what diod you use to sautee the mushrooms. THX Butter and minced garlic
Super_Dave 03/23/15 11:20am Camp Cooks and Connoisseurs
RE: 5 inches of foam board in bed?

I don't like the sound of 5" of foam board. Go with a wood frame and a foam board topper.
Super_Dave 03/22/15 09:25am Truck Campers
RE: Today's Smoke

And first time smoking a hamburger. I smoked at 220 degrees for approx. 45 minutes and then reverse seared on the grill. http://i40.photobucket.com/albums/e204/dave_rce1/Pastrami5_zpsuxm2bf5u.jpg Caramelized some onions and mushrooms for a topping. http://i40.photobucket.com/albums/e204/dave_rce1/Pastrami4_zpso5qtivpz.jpg Now for the layering! Pastrami: http://i40.photobucket.com/albums/e204/dave_rce1/Pastrami6_zpsq2r2byvy.jpg Smoky Provolone cheese: http://i40.photobucket.com/albums/e204/dave_rce1/Pastrami7_zpsacoxpl9l.jpg And the big finish with the onions & shrooms: http://i40.photobucket.com/albums/e204/dave_rce1/Pastrami8_zpsfm4by0cm.jpg
Super_Dave 03/21/15 07:14pm Camp Cooks and Connoisseurs
RE: Today's Smoke

Dang!! I think Little Feat says it better.. https://www.youtube.com/watch?v=osXqCQfRtTw :D :cool: Be forewarned, we haven't started assembling anything yet. It will get worse from here on out. :)
Super_Dave 03/21/15 06:14pm Camp Cooks and Connoisseurs
RE: Today's Smoke

Arghhhhhhhhhhhhhhhhhhh! You're KILLING me. Just finished talking to a fellow local camper who is also smoking a brisket (she lives in NJ; land of backyards)this weekend. We've been conversing about the pros/cons of different spices and meat cuts in the process for the last week or so. Somehow been able to make it through the discussion w/o having my drool short out the telephone wire; then comes YOUR pic. You are all evil and I think the man is gonna have to make a trip to Katz's (That's right. Not Carnegie's) before the weekend is out:R :D. ALMOST hate to do this after that comment, but not really. I couldn't wait any longer so I had to go in. My mouth is singing. http://i40.photobucket.com/albums/e204/dave_rce1/Pastrami3_zps1jme6kgc.jpg
Super_Dave 03/21/15 03:27pm Camp Cooks and Connoisseurs
RE: Seeing Seafood in My Dreams

This one is near the top of my list. http://imagizer.imageshack.us/v2/640x480q90/716/ssl4.jpg Smoked Salmon with Linguine & Vodka Sauce Perfect Marinara: 3 Tbsp olive oil 6 cloves garlic, thinly sliced 28 oz. Crushed tomatoes 1 oz. tomato sauce Fresh basil, 1 handful – torn Healthy pinch of red pepper flakes Kosher salt to taste Sautee garlic with pepper flakes for about 6 minutes, until golden. Add crushed tomatoes, torn basil and salt. Simmer for 20 – 25 minutes to reduce. Vodka Sauce: 4 shallots finely chopped 3 Tbsp butter 1 ½ cup heavy cream ½ cup fresh grated parmesan cheese ¼ cup Vodka Healthy pinch of red pepper flakes Kosher salt to taste Sautee shallots in butter about 3 minutes and add the rest of the ingredients. Stir on medium heat until parmesan cheese is fully incorporated. Mix both sauces together. Toss with cooked linguine noodles. There will be a fair amount of extra sauce leftover. Smoked Salmon: 1/4 lbs smoked salmon per intended servings. Add crumbled salmon to noodle and sauce dish. Garnish with parmesan cheese or herbed feta and some chopped cilantro per serving.
Super_Dave 03/21/15 11:23am Camp Cooks and Connoisseurs
RE: Today's Smoke

10:00 a.m. beer bath. http://i40.photobucket.com/albums/e204/dave_rce1/Pastrami1_zpsvgiqoknv.jpg
Super_Dave 03/21/15 11:16am Camp Cooks and Connoisseurs
Today's Smoke

Well, after reading about "favorite burger seasonings" all week, I decided that pastrami is one of my favorite hamburger seasonings. LOL! My wife found some corned beef rounds on sale for St. Patrick's Day so one of them went in the smoker this morning for some pastrami to be used with tonight's burgers. I saw a recipe where a guy smoked his burgers too, so, I'm contemplating that as well. Photos to come.
Super_Dave 03/21/15 08:23am Camp Cooks and Connoisseurs
RE: Perfect Camping Grill/Smoker

We all do what we gotta do to get the job done. With my TC, it would be nice to pull a trailer that was fully outfitted as a large kitchen, complete with the stick home grills and smoker.
Super_Dave 03/19/15 08:28am Camp Cooks and Connoisseurs
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