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Subject |
Author |
Date Posted |
Forum
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RE: Oldie but goodie
I agree it sure does sound like a DO recipe.
It made me think of ginger snaps, which I really like. Does it taste similar?
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SWMO
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11/25/08 08:52pm |
Camp Cooks and Connoisseurs
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RE: From the Kamper Kitchen - Chipped Beef
Good on toast.
We called the hamburger version SOS in the service, but I never liked it as well as the chipped beef version.
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SWMO
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11/21/08 06:21pm |
Camp Cooks and Connoisseurs
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RE: From the Kamper Kitchen - Poor Man's Casserole
We've made that for decades ourselves, it is easy and very good.
Good post. Its easy to forget about some of the simple, but tasty, dishes.
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SWMO
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11/21/08 06:17pm |
Camp Cooks and Connoisseurs
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RE: Cover for my Cast Iron Skillet
I think it depends. Lodge CI covers have drip teats that distribute the moisture back over whats being cooked. If you simply want to hold the heat and steam in you can get cheaper lids.
I think one or two CI lids are a big plus if you use a lot of CI.
We have 2 pieces with lids, a standard 12" and a chicken fryer 12". They are handy for baking and for things that require a lid though the complete process, they do hold the heat in.
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SWMO
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11/21/08 09:28am |
Camp Cooks and Connoisseurs
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RE: Favorite Smoking Wood...
Hickory for most of my smoking. I do like apple for salmon. Oak isn't a bad substitute for hickory if its red or white.
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SWMO
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11/20/08 11:03am |
Camp Cooks and Connoisseurs
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RE: New "Pool" Cake
That's the Dutch Oven Cobbler that is very popular.
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SWMO
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11/13/08 08:36am |
Camp Cooks and Connoisseurs
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RE: Scotch Eggs
I have not been able to find sausage meat here in N.D.
What kind of sausage are we talking about?
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SWMO
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11/09/08 11:00am |
Camp Cooks and Connoisseurs
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RE: BBQ Sauce Longevity
It depends on the recipe, for the most part the amount of sugar and/or vinegar.
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SWMO
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11/08/08 08:31am |
Camp Cooks and Connoisseurs
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RE: Propane Smokers
I've had my Smoky Mountain for a couple of years now and I'm happy with it. I think Propane is a good choice home smoking, probably the best when the economics are considered.
It does a good job of maintaining temperature, especially handy for those items you have to start the night before. It also has the capability of pushing the temperature up in a reasonable time for the second phase of pulled pork.
There's no advantage to wood heat, unless you're in the restaurant business and need it for advertising.
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SWMO
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11/08/08 08:29am |
Camp Cooks and Connoisseurs
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RE: Restoring a Lodge Cast Iron Skillet
and only has a little bit of surface rust that I can take care of.
Am I the only one that saw this?:B
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SWMO
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11/07/08 06:47pm |
Camp Cooks and Connoisseurs
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RE: Jello pudding salad - help please.
I've had the Jello version and I didn't think it was even close to the original. That's not saying it was bad, just not the same in my opinion.
FYI, we add fresh, halved grapes to our salad.
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SWMO
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11/05/08 09:09am |
Camp Cooks and Connoisseurs
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RE: Pie Crust
I'm not sure if this is relevant, but our processor has a mixing blade, basically a plastic blade that is dull and shorter than the standard. I've tried using it with some mixes, but wasn't impressed.
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SWMO
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11/05/08 09:04am |
Camp Cooks and Connoisseurs
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RE: Tried new recipe
Sounds good. Did you halve the recipe as posted?
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SWMO
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11/05/08 08:56am |
Camp Cooks and Connoisseurs
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RE: Locals' recipe for Key Lime Pie (5 ingredients)
I don't know if its true, but I've heard that using 1/4 lemon juice will get you closer to key lime then simply using straight lime juice???
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SWMO
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11/04/08 07:12pm |
Camp Cooks and Connoisseurs
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RE: Restoring a Lodge Cast Iron Skillet
have quite a few pieces of cast and I've seasoned all of them the same. When they are ready to season I wipe them with vegetable oil, no particular one seems better than others to me. I put them, bottom up, in a 375 degree oven in the evening on time bake for one hour and I leave them until back to room temperature. This is why I like a late evening time bake, by morning or the next evening they are easily handled. I rub them with a paper towel to rid them of any excess that hasn't hardened, and repeat the oil, bake etc. I season my three times and I've had great luck with this method.
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SWMO
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11/02/08 04:27pm |
Camp Cooks and Connoisseurs
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RE: one dish meals
do not want to leave a crockpot unattended while we are away
at work. thats why i am looking for something we can throw together quickly after work.
That shouldn't be a problem. Most are about 80-100 watts, lightbulb draw. Placed on a counter top the chance of them heating to fire level is less than an electric clock.
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SWMO
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10/30/08 09:12am |
Camp Cooks and Connoisseurs
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RE: Big Green Egg
GOOGLE big green egg andsee what happens.
This always seems to be the best way for me, just don't forget to add shipping when comparing.
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SWMO
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10/29/08 12:15pm |
Camp Cooks and Connoisseurs
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RE: Grilled Shrimp and Scallops Recipe
Skewered with a light olive oil coating followed by basil.
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SWMO
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10/25/08 01:06pm |
Camp Cooks and Connoisseurs
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RE: grilled cheese sandwitch
I like mine with sharp cheddar, but otherwise like benntexas's.
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SWMO
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10/25/08 01:03pm |
Camp Cooks and Connoisseurs
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RE: 5 Minute Chocolate Mug Cake
Made these last night. We're fond of pineapple upside down, so we put a mixture of pineapple and brown sugar in the bottom, left out the cocoa, and added a touch of cinnamon to the dry mix.
They were very good and as promised, easy.
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SWMO
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10/23/08 07:48pm |
Camp Cooks and Connoisseurs
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