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Forum
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RE: Dutch Oven Bread(from a Paula Dean book)
What a great (and easy!!) recipe! We will certainly try it too! Thanks!
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kihutson
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07/23/08 12:49pm |
Camp Cooks and Connoisseurs
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RE: Pie iron brownies
hmmmmmm . . . you got the thought processes going. I'll be you can do cornbread in them too - the batter is kinda thick like brownie batter. "Food" for thought!! Thanks for the idea!!
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kihutson
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07/21/08 06:24pm |
Camp Cooks and Connoisseurs
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RE: Waffle ???
Here's a quick link. Looks interesting - - do you place it directly in the fire?
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kihutson
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07/21/08 06:17pm |
Camp Cooks and Connoisseurs
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RE: Hard Rock Cafe cole slaw
I had the best cole slaw with a brisket sandwich at the San Francisco location. It was mayo/sweet in flavor, not too vinegary, and it had dried cranberries in it. Rough chopped slaw, not finely grated. I googled it but no recipes have the cranberries.
So my guess is mayo, sugar, just a tad of white vinegar, the usual cabbage and carrots, plus the cranberries.
Anybody had their slaw??
Here's a link to the recipe. It does not have the cranberries in it, though. Maybe just throw some in and see if it is the same?? It's a try at least.
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kihutson
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07/21/08 06:30am |
Camp Cooks and Connoisseurs
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RE: zuchinni
A friend cooks it this way:
Halve the zucchini long-ways and remove the seeds from each half. Place each half in a baking dish and fill the hollowed-out cavity with marinara or pasta sauce. Cover and bake at 350 until done. You can be creative and add sausage, hamburger, mushrooms, spices, onion, whatever to the sauce and can top with parmesan or other favorite cheese and broil until the cheese is browned.
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kihutson
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07/18/08 07:38pm |
Camp Cooks and Connoisseurs
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RE: cast iron ??
Very nicely put, Julie. Just think of the Camp Chef DOs as a starter DO until the bug hits. When the bug does hit, no expense is too much for a hobby that one loves. If the bug does not hit, well then, a lot of expense has not been put out and the cook still has a quality product.
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kihutson
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07/18/08 07:25pm |
Camp Cooks and Connoisseurs
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RE: Retirement plan
So far the plan is to sell the house and our current life style and think twice about giving the boys our cell phone numbers and RV for as long as possible. Is this making sense? Is this a pipe dream?
Thanks for any advice.
caqui
Please ALWAYS be reachable by some means. Emergencies happen and it becomes an unnecessary extra anxiety to reach someone who is purposefully not easily reachable. And when the State Police seek you out to relay that emergency information, you don't want to look back and have regrets about not giving the kids the cell phone number. (Just because they have your cell phone number, doesn't mean you have to answer when they call!! :W )
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kihutson
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07/09/08 08:38am |
RV Lifestyle
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RE: All around experience
Indiana:
Of course, the Motor Speedway. Don't miss the covered bridges of Brown County in the southern part of the state - - especially nice in the fall. Indiana has lots of nice state parks in which to stay (as do all states, I'm sure!) We're a friendly bunch - you know - - that Hoosier Hospitality thing!
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kihutson
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07/09/08 08:19am |
RV Lifestyle
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RE: Is the midwest the best place to own a RV today?
doesn't everybody think their area is best?
In reading this thread . . no, they don't. I wonder how many of us really, truly have explored our own backyards - - I've been around the world and have yet to see sights close to home. There are so many things to do and see everywhere in this wonderful country that we don't do or see - especially around our own hometowns. I challenge those who are not happy about where they live to take a closer look around you and consciously seek out the beauty and wonder. If you still find you are not happy, then move somewhere where you CAN be happy. Life is too short to waste that energy being unhappy and complaining about circumstances. Try living in another country for awhile or spend some time fighting for the freedoms that this country has. You'd see a much brighter picture and would be saying, "Man, I LOVE this wonderful country, no matter where I'm planted!"
(stepping down off of soapbox now :))
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kihutson
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07/09/08 08:12am |
General RVing Issues
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RE: Pudding Shots!
Mrs. Mik and twwpalmsprings - - you are my new two favorite people!! The Mrs. for the original recipe and to palmsprings for the mudslide. I will also add some peppermint schnapps since I add that to my mudslides (for its minty freshness!!).
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kihutson
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07/08/08 07:42pm |
Camp Cooks and Connoisseurs
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RE: Pulled pork on the grill
I took someone on this forum's suggestion and put boneless country style ribs in the crockpot with some onion, sea salt, ground pepper and chicken broth set on low. Came home later in the day, put the meat in a foil pan (because it was fall-apart tender), slobbered it with barbecue sauce and finished cooking on the grill. It would have been great pull-apart barbecue, but we ate it just as it was. It was very tasty!
Isn't this forum great with all the suggestions?? Thanks to all!!
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kihutson
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07/06/08 07:19pm |
Camp Cooks and Connoisseurs
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RE: Does your Guacamole turn brown??
All that does is block the air from oxidizing the guacamole. Plastic wrap does it better. Just smooth it down and press all of the air out.
The Curious Cook by Harold McGee
I mix the avocado pits into the guacamole, not lay them on top. I know the plastic film laid directly on top works, but, for me anyway, not as well. And then when you take the plastic off, there's that guacamole stuck on it you have a hard time licking off!! :E Just throwing the pits in with the guac is so much faster and easier and with the same result. Especially since I can't eat a big bowl in one sitting or if I am taking it to a pitch-in.
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kihutson
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07/06/08 02:39pm |
Camp Cooks and Connoisseurs
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RE: dutch oven
Check out this website. Not only does it have care of the DO, but there's a goldmine of recipes as well. Enjoy your new "hobby"!!!
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kihutson
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07/06/08 06:48am |
Camp Cooks and Connoisseurs
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Does your Guacamole turn brown??
If so, here's a tip I learned from my Latino friends. Save the avocado pits while making your guacamole and then just throw them into the finished product. Your guac will not turn brown. Don't know why this is, but I've tried it lots of times and it truly works! And . . . it's a great conversation piece when your family or guests ask what's in the guac.
Enjoy!!
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kihutson
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07/05/08 02:31pm |
Camp Cooks and Connoisseurs
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RE: Fettuccini Alfredo
This is my version. Since there's really not much to it the best quality ingredients make all the difference.
Fettuccini Alfredo (not exactly low fat :B )
1 cup (8 oz) heavy cream
2 Tbl. (1 oz) butter- yes real butter
Pinch of nutmeg- freshly grated if at all possible . . .
Add nutmeg (a pinch to maybe 1/4 tsp??), . . . . .
Bob
The touch of nutmeg is key to great Alfredo.
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kihutson
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07/05/08 07:07am |
Camp Cooks and Connoisseurs
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RE: Cool tip!
You can also find it in fabric stores like Joanne Fabrics sometimes in the dollar bins. It comes in white, black and tan - - not in rolls, but in long strands. Wal-Mart probably has it, as well, in their craft/fabric department.
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kihutson
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07/02/08 06:36pm |
General RVing Issues
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RE: Hobo Dinner
fantasticfauna....
Normally I use the Reynolds large oven bags since they are very sturdy and already sealed except for one end. you add the goodies and then seal it up. But I haven't been able to find them in the stores lately, so I have been using heavy duty aluminum foil. I use 2 sheets on the bottom and 2 sheets on the top for strength, so they won't break open when you turn them. If you use the aluminum foil just be sure you seal them tight on all four sides.
hope this helps...
enjoy...
Paula
Do you lay the oven bags right on the grill? Or do you wrap the oven bags in foil also? If you lay them on the grill they don't melt?
Thanks.....
Fulltime - - I think she's refering to the foil oven bags. You might be thinking of the plastic (turkey/chicken roasting) oven bags? Don't use those - - that would be bad!! Is that what you were refering to, fantasticfauna?
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kihutson
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07/02/08 05:00pm |
Camp Cooks and Connoisseurs
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RE: Loveless biscuits.
Here's the recipe from their website:
Loveless Biscuits
1 visit to the Loveless Cafe
2 cups coffee
3 pats of butter
unlimited preserves, honey and sorghum molasses
1 new tradition for you and your family
As you can surely tell, our biscuit recipe is a secret! We've been making our buttermilk biscuits with the same secret recipe since 1951. The only two ingredients we ever share are probably the most important - Purity Buttermilk and Martha White Flour.
Come see us at the Loveless and experience for yourself everything that has made the Loveless Cafe a Nashville tradition since 1951!
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kihutson
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07/01/08 07:10pm |
Camp Cooks and Connoisseurs
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RE: Keeping Grease
My mom used to use the saved bacon grease to pop popcorn. We had a special pan that we used solely for the popcorn (we had popcorn a LOT since it was inexpensive). Popped with the bacon grease sure gave it a different but yummy flavor that can't be beat.
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kihutson
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07/01/08 06:37pm |
Camp Cooks and Connoisseurs
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RE: tea: when and how do I harvest it......
Try this site from eHow.
The mint family is very invasive - that's probably why the current family in your childhood home calls it a "darn weed!!"
Have you ever made mint jelly? My mom used to make it when we were growing up. Yum!
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kihutson
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06/29/08 11:26am |
Camp Cooks and Connoisseurs
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