Culinary Goodness

Discussion in 'General Discussion' started by Emac, Sep 11, 2016.

  1. Bushcraft_Dave

    Bushcraft_Dave Member

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    thank you brother! It was fun! I wish I made it sooner, it was so good!!! I did cook it low and slow. Next time I’m going to wait a bit and not at the potatoes so early because they almost disintegrated.
     
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  2. TerryD

    TerryD Member

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    Y'all need to put out a recipe book....
     
  3. Bushcraft_Dave

    Bushcraft_Dave Member

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    it was really tasty I wish I made it earlier!
     
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  4. anrkst6973

    anrkst6973 Member

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    We talked about it one time but the conclusion was nobody would buy it…Broiled Water Moccasin and Swamp Scum Stew seemed not very appetizing to average folks. ;)
     
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  5. anrkst6973

    anrkst6973 Member

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    It’s well into spring down here in the south. Time for a 15” Lodge of Hot n Spicy Paella Tx style!

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    First you do a little prepping…

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    The a wee trip to me outside station…

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    Where there wouldn’t ever be trip hazards right? (No, Never! :D )

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    They’re never any such thing as a small batch either. ;)

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    Well this ought to hold off the hungry for a spell don’tcha think?
     
  6. Bushcraft_Dave

    Bushcraft_Dave Member

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    That’s a flavor party in a skillet! Looks amazing! Inn be love the outdoor kitchen too
     
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  7. Bushman5

    Bushman5 Member

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    Pro Tip:

    if you juice carrots and celery , save the pulp!

    The pulp is full of nutrients, fiber and flavour

    it can be added to soups, rice, mashed potatoes , pasta sauces etc.

    You can also mix it with your dogs raw organ meat diet
     
    Last edited: Mar 10, 2023
  8. Bushman5

    Bushman5 Member

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    Prepping a MRE for a possible hike Sunday

    macaroni (will boil in woods) with butter, green peas, fresh bacon pieces, the packet of cheese powder, a mix of paprika, garlic powder, coriander, onion flakes, franks hot sauce.
    Might add some chorizo too

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    hydration / Vit C drink packets, hot cholesterol (EDIT: :D chocolate) packets, couple Yaki Soba instant noodles packets

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    Going to store soon for other stuff

    lotta work to make your own MRE's.... trying to size the vacuum pouches properly, making sure they are sealed properly, the butter was the worst - had to melt it, use a funnel, then freeze so the vacuum sealer wouldn't suck it up, etc

    Least I control the ingredients / sodium level , spice flavour , variety etc
     
    Last edited: Mar 11, 2023
  9. Bushcraft_Dave

    Bushcraft_Dave Member

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    Whoa @Bushman5 you’re set! I need to backpack with you! Best tasting MRE I’ve ever seen
     
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  10. Bushcraft_Dave

    Bushcraft_Dave Member

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    Quick dinner tonight. NY steaks with just salt and pepper, I was aiming for medium rare but I wasn't paying attention and it came out medium. I tried roasting the veggies but I overcrowded the pan and they steamed [​IMG] But it tasted pretty good

    I like the normal sized asparagus, I shave off the fibrous parts. Very easy with a good peeler. I don’t like the really skinny ones

    [​IMG]

    [​IMG]
     
  11. Bushman5

    Bushman5 Member

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    Wow!
     
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  12. Bushman5

    Bushman5 Member

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    How's about a Smash Burger, er, :confused: I mean Smash Spuds! @Bushcraft_Dave :)

    boil baby yellow flesh potatoes (the little 1" ones in the 1LB bag at the grocer)

    heat up your skillet and make bacon. Reserve the fat. Scrape the pan with a wooden spatula and add the fat back in. Heat HOT

    place a couple boiled babies :confused: , er baby spuds :D in the pan and GENTLY smash (push) their heads with a spatula or press until flat. Fry until brown & crispy , flip , season with Himalayan pink salt and garlic powder, fry until crispy .

    Better than any greasy pre-made hash brown.

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    I followed them up with 3 free range eggs, in same skillet. A big piece of toasted 15 grain bread , topped with aged cheddar and the eggs, topped with Franks Hot Sauce

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    :)
     
    Last edited: Mar 13, 2023
  13. Bushcraft_Dave

    Bushcraft_Dave Member

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    Thanks for the inspiration brother, I’ll be surfing this up the next time I go camping! Smashed Spuds and eggs!

    How long did those spuds take to be boiled tender?
     
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  14. Bushman5

    Bushman5 Member

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    About 2 minutes?

    but I'm at sea level do everything's faster
     
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  15. Bushcraft_Dave

    Bushcraft_Dave Member

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    Thank you @Bushman5 ! I’ll Be cooking this for sure real soon
     
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  16. anrkst6973

    anrkst6973 Member

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    Something for Herself the Special 1.
    Which my elder and Spanish fluent daughter keeps telling me I’m mis-pronouncing.
    Pork Pozule friends…

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    this starts with stock. There are containers stashed for vegetable scraps, various things, all over in here. ;)

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    you know..the stock I make, and the waters of my homeland, they look very much the same. Funny thing that.

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    this one is really easy to set up..

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    but I will need the assistance of a Sous of record.
     
  17. anrkst6973

    anrkst6973 Member

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    Then..
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    this is how food was made in olden times. Put it in a cast iron pot, load it with that dark stock, and let it go low and slow simmering and bubbling for hours while you go on about your busy day.

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    8 hours later, the whole house is filled with the fabulous aroma.

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    Something warm, rich, fulfilling, restorative for both the body and the mind. Yeah…
     
  18. Bushman5

    Bushman5 Member

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    don't wait for camping! Cook this weekend! :)

    the key is get that cast iron or carbon steel pan and fat SEARING hot.

    you want a good sear crust on these smashed babies , er :confused: , baby spuds

    yellow flesh potato's best :)
     
  19. anrkst6973

    anrkst6973 Member

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    Jacques Pepin has a short little video on those spuds. “Fondant or Fondent Potatoes”. You want a soft almost mealy potato for sure. I tried to use baby reds and they were too crumbly. Can’t wait to see a success report! :)
     
  20. Bushman5

    Bushman5 Member

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    Dont smash so hard, just a gentle push with a solid flat spatula or a bottom of a glass.

    You don't want to break the skins too much.

    and the pan / grill has to be smoking hot / well oiled/bacon fatted
     
    Last edited: Mar 17, 2023

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