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Date Posted |
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RE: Hydrualic Motorcycle lift
Check out www. Cruiserlift.com, I just Installed one on the back of my tour master, it run off of a winch, no hydrolic leaks or oil all over. I hall a 2009 H.D. ultra classic, and you can still flatt tow 6000lbs. lthe phone #281-391-6750, ask for Dalva. he has a formula to work out your weight.
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chef007
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11/23/08 09:17am |
Class A Motorhomes
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RE: THE ROAD CHEFS OVERNIGHT FRENCH TOAST
Just thought i would post it again...enjoy....The Road Chef
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chef007
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11/18/08 05:34pm |
Camp Cooks and Connoisseurs
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RE: THE ROAD CHEFS RIB-STICKING RIBS
made this sauce last night for pulled pork in the crock pot..OMG it was FANTASTIC....What a wonderful flavor..........thumbs up a 100x over..
Great for Chicken Or left over turkey...."LIFE IS TO SHORT TOO EAT BAD FOOD OR DRINK BAD WINE" THE ROAD CHEF:S
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chef007
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10/02/08 01:47pm |
Camp Cooks and Connoisseurs
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RE: THE ROAD CHEFS GRILLED CHICKEN WITH CORN AND TOMATO SALSA
Dennis the recipe look and sounds absolutely delicious. Yum! Thank you for sharing it with all of us. We're going to have to try it real soon.
Your are very welcome...Please let me know how you liked it after you have tried it..
Life is too short to eat bad food and drink bad wine..
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chef007
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09/22/08 03:19pm |
Camp Cooks and Connoisseurs
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RE: 2009 FORD FLEX
I suggest you go to the dealer and ask him to get an Owners manual from a Flex. Find the towing section - it should tell you what you need to know.
And please, turn the CAPS off, it comes over as shouting. Thank you...I did not want to yell...it was late when i was writing this and dark, and I do not see very well at night...I apologize...
have a great day
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chef007
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09/20/08 07:39am |
Dinghy Towing
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RE: 2009 FORD FLEX
Tow only in the forward direction.
• Release the parking brake.
• Place the transmission shift lever in (N) Neutral.
• Place the ignition in the accessory position (refer to Starting in the
Driving chapter).
• Do not exceed 65 mph (105 km/h)
• Start the engine and allow it to run for five minutes at the beginning
of each day and at each fuel stop.
This was taken directly from the owner's manual.
Thank you for the info, have a great day
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chef007
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09/20/08 07:36am |
Dinghy Towing
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2009 FORD FLEX
DOES ANYONE KNOW IF THE NEW 2009 FORD FLEX A.W.D. CAN BE TOWED WITH 4 WHEELS DOWN? I CAN'T SEEM TO GET AN ANSEWER FROM THE DEALER.
THANKS THE ROAD CHEF
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chef007
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09/19/08 07:44pm |
Dinghy Towing
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THE ROAD CHEFS GRILLED CHICKEN WITH CORN AND TOMATO SALSA
THE ROAD CHEFS GRILLED CHICKEN BREAST WITH CORN AND TOMATO SALASA
Recipe By :DENNIS BOITNOTT (AKA THE ROAD CHEF)
Serving Size :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breast halves -- * see note
1/2 cup olive oil
1 teaspoon cracked black pepper
2 cloves garlic -- minced
2 sprigs rosemary
3 sprigs thyme
Dijon mustard
CORN AND TOMATO SALSA
6 Roma tomatoes -- coarsely chopped, cored and seeded
1 1/4 cups fresh corn kernels -- cooked
2 tablespoons chopped jalapeño Chile -- seeded
1 small red onion -- finely diced
2 tablespoons lime juice
4 tablespoons fresh cilantro -- chopped
In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a very warm stage (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate overnight in refrigerator. Remove chicken from oil and shake off any excess. Place on prepared grill, skin side down, about 6 inches from heat. Grill over medium heat about 12 minutes, turning once.
To prepare Corn and Tomato Salsa,in food processor, coarsely chop 6 Roma tomatoes which have been cored and seeded. Stir in 1-1/4 cups cooked fresh corn kernels, 2 tablespoons chopped jalapeño Chile, 1 finely diced small red onion, 2 tablespoons lime juice and the chopped cilantro. Let stand about 1.5 hour to blend flavors.
SERVE WITH CILANTRO RICE OR PLAIN WHITE RICE...GREAT WITH A BOTTLE OF YOUR FAVORITE CHARDONAY..
"LIFE IS TOO SHORT TO EAT BAD FOOD AND DRINK BAD WINE"
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chef007
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09/19/08 12:25pm |
Camp Cooks and Connoisseurs
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RE: GENERATOR BREAKER KEEPS TRIPPING
First. Post the whole model/spec/serial number so we see what you see.
Measure the amp draw and post it here. You may be drawing current in excess of the breakers rating which means you may have an electricla problem as this was designed to work. Else you may have a weak breaker.
WHY ARE YOU YELLING? Typing in all caps is considered yelling.
Consider taking it back for a warranty repair if less than 1 year old. THANKS FOR THE INFO.... I AM NOT YELLING, IT IS EASYER FOR ME TO SEE WHAT I AM TYPING WHEN I USE ALL CAPS. (HALF BLIND)I NEVER HEARD OF SUCH A THING...YELLING ON A COMPUTOR, MUST BE SOME CORPORATE B.S.
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chef007
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08/15/08 10:00am |
Tech Issues
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RE: THE ROAD CHEF'S BREAD PUDDING FRENCH TOAST
"Baking temperature???? Hmmm. Should we maybe grease the baking dish. (I just tried this dish and mine is sticking at the moment.) I used 350 degrees since it wasn't specified.While trying to find out what "Chief Sugar" is, I came across the recipe for the bread pudding on the Chief Sugar website (michigansugar.com). Temp was at 325 degrees.I can't wait to try the french toast part...thanks for posting.Big Chief Sugar is a brand of sugar from Michigan, I grew up on a farm In Michigan...My mom used to make this bread pudding. I tried It one weekend as french toast,,I was out of bread, and to lazy to go to the store,but wanted french toast...enjoy...."LIFE IS TOO SHORT TO EAT BAD FOOD AND DRINK BAD WINE"I AM ON THE ROAD AGAIN AS OF 8/17 HEADING TO MACKINAW ISLAND, PETOSKY, TRAVERS CITY. ANY GREAT RESTAURANTS I SHOULD TRY? WINERY'S?THANKS EVERYONE....THE ROAD CHEF:B
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chef007
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08/15/08 06:50am |
Camp Cooks and Connoisseurs
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GENERATOR BREAKER KEEPS TRIPPING
I HAVE A 7.0 ONAN DISEL GENERATOR, AND WHEN I TURN IT ON AND TURN ON BOTH AIR CONDITIONERS IT WILL RUN FOR 4 OR 5 MINUTES, THEN IT WILL TRIP THE GENERATOR BREAKER ON THE GENERATOR. IT IS A NEW UNIT, LESS THAN 100 HOURS ON IT. IT IS ON A 2008 TOURMASTER T-40
THANKS FOR YOUR HELP
THE ROAD CHEF.:h
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chef007
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08/14/08 09:42am |
Tech Issues
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THE ROAD CHEF'S BREAD PUDDING FRENCH TOAST
THE ROAD CHEF'S BREAD PUDDING FRENCH TOAST.
Recipe By :DENNIS BOITNOTT (AKA THE ROAD CHEF)
Serving Size :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread cubes -- day-old
3/4 cup oatmeal
4 large eggs -- beaten
2 1/2 cups 1% milk
1/2 cup Big Chief sugar
1 tablespoon vanilla
1 tablespoon nutmeg
1/2 cup dried currants or raisins
FRENCH TOAST BATTER
2 cups milk
3 each eggs
2 tablespoons vanilla
1 teaspoon cinnamon
Fill 9" by 14" cooking bowl 1/2 to 2/3 full with cubed day-old bread. Add oatmeal. Separately beat eggs and mix with milk, sugar, vanilla and nutmeg. Add dried currants. Bake until pudding has risen high and medium brown (usually 1 hour plus). It will rise like a soufflé, and fall as it cools. let cool. Its best to bake the
night befor you plan on using it
Slice the bread pudding into 4"x4" squares, then slice the square's in half (diagnily).
Put all ingredients for batter in a bowl and mix well. dip slice's of bread pudding in batter and saute in hot skillet with butter, untill browned on both sides.
put on plate and sprinkle with powdered sugar. Serve with Maple syrup, whipped cream and fresh berries..... . "LIFE IS TOO SHORT TO EAT BAD FOOD OR DRINK BAD WINE"
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chef007
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08/14/08 09:32am |
Camp Cooks and Connoisseurs
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RE: THE ROAD CHEFS CROCK POT SLOPPY JOE'S
Dennis, the recipe looks delicious. It would be easy to put on and not have to worry about any additional prep until serving time. Thanks for sharing it with all of us.
JUST PUT IT ON AND DO WHAT YOU NEED TO DO..........
THE ROAD CHEF
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chef007
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08/09/08 11:30am |
Camp Cooks and Connoisseurs
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RE: THE ROAD CHEFS CROCK POT SLOPPY JOE'S
It looks like a good recipe and I'd like to try it, but I'm not familiar with shiner bock beer? Is this a typo or something special to your area of the country? Thanks!
Its a dark beer brewed in shiner Texas. You can use any dark beer..
Thanks the ROAD CHEF....
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chef007
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08/09/08 11:29am |
Camp Cooks and Connoisseurs
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THE ROAD CHEFS CROCK POT SLOPPY JOE'S
THE ROAD CHEFS CROCK POT SLOPPY JOE'S
Recipe By :DENNIS BOITNOTT (AKA THE ROAD CHEF)
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef or ground turkey
2 tablespoons shortening
2 cups onion -- chopped
1 Bunch fresh cilantro -- chopped
2 cups green pepper -- chopped
5 garlic clove -- minced
1/4 cup Worcestershire sauce
1 cup catsup
3 beef bouillon cubes -- crushed
1 teaspoon paprika
1 teaspoon pepper
6 ounces tomato paste
1 1/4 cups water
1/2 cup shiner bock beer
3 teaspoons brown sugar
1 teaspoon dry mustard
Heat shortening in skillet and brown meat, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 6-8 hours; or high 3-4 hours; or auto 5 hours. Serve over warmed burger buns or your favorite pasta.
THIS IS A EASY RECIPE, AND GOES GREAT WITH YOUR FAVORITE BEVERAGE. "LIFE IS TOO SHORT TO EAT BAD FOOD OR DRINKI BAD WINE":B
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chef007
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08/05/08 01:08pm |
Camp Cooks and Connoisseurs
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RE: THE ROAD CHEFS FISH TACOS
The Road Chefs Fish Tacos
Recipe By :DENNIS BOITNOTT (AKA THE ROAD CHEF)
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces fish filets ( CUT INTO 6 4oz portions -- tilapia or cat fish or snapper or mahi
1/2 c fine ground cornmeal
1 pinch salt & pepper
1/8 th tsp chipotle powder*
1/8 th tsp green jalapeno powder*
-- (*Subsitute chile powder if you don't have these - but the green jalapeno powder is worth it if you can find it!*)
1/4 c chopped cilantro leaves
Oil for frying fish
1/2 cup sour cream
1/4 cup Herdez Salsa Verde**
-- (comes in a very small can in Mexican grocery isle)
2 tbsp grated onion
1 cup finely shredded cabbage
1 cup fresh Pico De Gallo (purchased is fine) or just chopped tomatoes
12 each corn tortillas (double up the tortillias when you make a taco ) -- steamed
1/2 c crumbled Cojita cheese (optional) or mild feta cheese
Rinse fish fillets. Leave them wet. Combine cornmeal with all the spices and chopped cilantro. Dredge fish fillets in cornmeal mixture, shaking off excess.
In a small bowl combine sour cream, grated onion, and Salsa Verde until smooth. Refrigerate until ready to use.
Bring a large pan to medium-high heat. Add 1-2 tbsp oil. Fry fish fillets, turning once, until golden brown. Place lid on pan, turn off burner, and allow fish to steam until moist and done.
For assembly:
Steam corn tortillas (microwave & a wet paper towel works great for this). Place a portion of one fish fillet on the tortilla, add cabbage, verde cream sauce, and pico de gallo. Crumble Cojita cheese on top (if desired). Serve.
THIS GOES GREAT ON A WARM SUMMER NIGHT WITH A PITCHER OF MARGARITA'S. "LIFE IS TOO SHORT TO EAT BAD FOOD OR DRINK BAD WINE":BDennis you must be in Baja. All these ingredients I can find in the stores over here. These sound really good. I may make them. If I can pass by the fish taco stands on my way to the store! :)
I am not in Baja (I wish i was) I am in Katy Texas...I hope to be in Baja this year,,,any Motor coach resorts you recomend?
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chef007
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07/21/08 07:58pm |
Camp Cooks and Connoisseurs
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RE: THE ROAD CHEFS FISH TACOS
Hi Dennis,
Thank you for the awesome recipe. I'm going to have to try making the fish tacos at home very soon.
I used to travel to San Diego on business several times a year and that is when I first tasted authentic fish tacos. OMG, I fell in love with them and always made a point to eat at Rubios Fresh Mexican Grill any time I was in town. I can taste them now.
Thanks again for sharing the recipe.
You are very welcome. I love these on a hot summer evening, and a cold cerveza..
THE ROAD CHEF:B
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chef007
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07/18/08 05:17pm |
Camp Cooks and Connoisseurs
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RE: Lap-Band Procedure - Decide To Do It
Hi from the road chef,,,,after being a chef for 25 years, in various hotels and restaurants, I gained alot of weight ( a job hazard). I had the lap band done 2 years ago...I have to say it is the best thing I have done for my self...I wish I would have done it 5 years ago....I have lost 105 lbs...I am now on a work out schedule. and i work out 5 days a week, 1.5 hours every work out.. I still have another 100 lbs, to go...slow and steady wins the race...you do not want to lose your weight to fast.... If you have any questions please e-mail me and i will gladly ansewer any and all questions..
THE ROAD CHEF..:B
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chef007
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07/16/08 09:55pm |
Around the Campfire
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RE: Food Prep in Advance of Guests
ALSO WHEN YOU MAKE YOUR QUACAMOLE, ADD 2 TABLESPOONS OF MILK, TO IT.
THE LACTIC ACID IN THE MILK WILL HELP WITH KEEP IT FROM TURINING BROWN, ALONG WITH THE LIME JUICE.
THE ROAD CHEF.:B
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chef007
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07/16/08 09:01am |
Camp Cooks and Connoisseurs
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THE ROAD CHEFS FISH TACOS
The Road Chefs Fish Tacos
Recipe By :DENNIS BOITNOTT (AKA THE ROAD CHEF)
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces fish filets ( CUT INTO 6 4oz portions -- tilapia or cat fish or snapper or mahi
1/2 c fine ground cornmeal
1 pinch salt & pepper
1/8 th tsp chipotle powder*
1/8 th tsp green jalapeno powder*
-- (*Subsitute chile powder if you don't have these - but the green jalapeno powder is worth it if you can find it!*)
1/4 c chopped cilantro leaves
Oil for frying fish
1/2 cup sour cream
1/4 cup Herdez Salsa Verde**
-- (comes in a very small can in Mexican grocery isle)
2 tbsp grated onion
1 cup finely shredded cabbage
1 cup fresh Pico De Gallo (purchased is fine) or just chopped tomatoes
12 each corn tortillas (double up the tortillias when you make a taco ) -- steamed
1/2 c crumbled Cojita cheese (optional) or mild feta cheese
Rinse fish fillets. Leave them wet. Combine cornmeal with all the spices and chopped cilantro. Dredge fish fillets in cornmeal mixture, shaking off excess.
In a small bowl combine sour cream, grated onion, and Salsa Verde until smooth. Refrigerate until ready to use.
Bring a large pan to medium-high heat. Add 1-2 tbsp oil. Fry fish fillets, turning once, until golden brown. Place lid on pan, turn off burner, and allow fish to steam until moist and done.
For assembly:
Steam corn tortillas (microwave & a wet paper towel works great for this). Place a portion of one fish fillet on the tortilla, add cabbage, verde cream sauce, and pico de gallo. Crumble Cojita cheese on top (if desired). Serve.
THIS GOES GREAT ON A WARM SUMMER NIGHT WITH A PITCHER OF MARGARITA'S. "LIFE IS TOO SHORT TO EAT BAD FOOD OR DRINK BAD WINE":B
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chef007
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07/16/08 08:52am |
Camp Cooks and Connoisseurs
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