Discussion in 'Adventure, Hiking, Backpacking and Travel' started by anrkst6973, Jun 17, 2018.
(Successfully ) made her a cake..
In the Lodge carbon steel...
Something different you say? Ok. How about Indian Coconut Pumpkin Chicken Curry...You like spicy right?
Attention attention, the Roofless Kitchen will now come to order.
We'll want a blend from these
1 full strength can of coconut milk, 1 cup of chicken bouillon, and 1/4 cup of pumpkin
This is what it looks like at prep mode stage
Use good lean thin pieces, cut lengthwise into strips and then thin slices across the grain
Oh yeah. This is gonna be fun!
Cooks helpers are on duty.
Let's get this party started! Smoking hot wok, chicken, garlic, green onion..
Onions n peppers..gotta have..
Zucchini man, and dont spare the spices..
Coconut milk, chicken bouillon, 1 cup of almond milk, 1 tablespoon of cornstarch dissolved in water. High simmer to thicken...
The magic stuff...pumpkin with lots of spice. Blend it in, reduce heat to low, put everything in, simmer 5..
Add a few handfuls of baby spinach, cover and simmer about 5 more.
Leftovers? What leftovers?!!
The All American.
Sometimes you are just going to say "What the Heck?! I am NOT going to eat a salad today!" I'll do my penance at the gym next week..but hey.
The All American.
Lodge would get a kick out of this..
Just like a steak. Use some butter, garlic, and rosemary in the last little bit..
And I like mine on wheat toast. If you're eating it make it the way YOU want it to be.
I just love being able to pull something "outrageous " out of thin air for my queen.
Homemade Chicken Enchiladas anyone?
I decided I wasn't going to buy red sauce
It wasn't complicated nor did it take that long
This is my TX-Mex blend..just a hair more heat and less salty
Mine are going to be a bit more fulfilling...than you might be accustomed to
And we're going to use this ground chicken, for a slightly less greasy more savory experience.
I think things taste better when bacon and olive oil gets involved
Saute some veg and dont spare the spices son!!
do the meat same way then blend the two
Here's my loyal but sleepy assistant, unconcerned about the smoking hot things going on overhead
This...this quiets the pacing snarling wolves that live inside...❤
Yep, halfway there.
Ready for the oven...
50 minutes at 350f in my hated not gas oven
This is the part you were waiting for right? Totally over ate dudes...
Surprise ending! I expected a pyrex oven pan. You are pure metal all the time. Ha ha!
But but...we've seen it all before.
Cant help it. The Etouffee iz veerry popular here.
The Cajun blend. I can almost do this one from memory now too.
Gonna try out my new Victorinox Chefs Knife I got from @Bushcraft_Dave
What it looks like beforehand
Iz de shramps an de sawsedge
Ain't gonna be no small cooking neither, put some chicken in there!
Gotta put some saute on the vegetation
Cant call it cajun without some garlic, onions and okra!
Have you seen these people eat?! Got to be a biiggg pot!
And there ain't gonna be no puny little namby pamby servings as long as I command the ladle neither.
Yall come see me alright?
Oh my how did I miss out on the thread all this time?!?!?
Everything looks delicious!
What? Did you think we were going to break out a bottle of Ripple and watch Cold Steel videos?! (I personally always liked them. Lynn was enthusiastic, the "tests" were outrageous and over the top...it was fun!)
Seared Pork in a Garlic & Mushroom Au Jous.
The actors are all on their marks, the play is about to begin... (there is something "not" in this picture.. can you see it? )
Have you ever wondered what you look like on security camera footage?
Agent Smith would just enlarge and enhance the image..
Here we go..bring up the lights and raise the curtain.
Wherever I go...there he is. ❤
Act 1 Scene 1. The hook is set..
Man. This is only scene 2 and I like this play already!
It is at this point Sid sez....
(Very...very loudly ) "THROW STICK NOWWWW!!!"
I'm attempting to make this a "pretty" presentation for my LadyAsh's special day.
The stage is being set for the grand finale
But it is the garlic and onions that star in this scene
Now bring together 2 cups of rich ,savory, homemade chicken stock, 1/2 cup of almond milk, a pat of unsalted butter, and 1/2 tablespoon of arrowroot powder..
place your rested pork in the simmer..
Then spoon in the vegetables, making sure everything gets submerged in the broth..
And finally, finish on a lingering and memorable note.
I hear what you're saying, "26 Proof"? Where is it?
This entire production cost me $26. If you know of an eating establishment.. anywhere.. Where 3 adults can go and eat their fill, even having 2nds if they want, for $26. Go there at once! and gps the rest of us the location!!!
Today's selection is Chinese Hot n Sour Soup. I really like this one because you can just go crazy with the recipe and make it do whatever you want.
I'm thinkin it's time for some knifewerk!
For this we'll need something like 2 quarts of good dark stock
Here is my assistant "OrangeFuzzyChicken". ❤
Looks like a good day to try out a 16" wok.
Season the oil with some garlic n onion
Give it something for a bit of bright color
Mushrooms for the savory..
2 clicks of the shutter..clic tail left...
Clic..tail right. the camera is barely fast enough to catch it.
Break the glaze with stock, bring a low boil, ribbon in 2 beaten eggs..simmer 2 and return all to the broth..
Add 2 cups of yesterday's rice.
Boys its eatin time!