A few days ago, watching the preparations of Doc Mark and Stateside CCS Members for their stove gathering, I resolved to dine at the weekend on an American stove and food theme. After fuelling up with petrol (Aspen 4T), here goes ... Key players, Coleman 'suitcase' stove (model 413G) and an old(ish) Coleman oven. Pan on the secondary burner's for potatoes ... Ok, Ladies and Gentlemen, the menu: Ranch Style Chicken with Refried Beans and Worcester Mash, accompanied by Corn Bread ... followed by ... Crabapple Sponge Coffee Cornbread gets done first. Ingredients of cornmeal (polenta), plain flour, buttermilk, egg, butter, raising agent, pinch of salt. Mix goes in the oven ... Coleman oven temp's on the rise here, made to hover around the 400 degree mark I use an old darkroom timer set to 15 minutes. 11 minutes to go ... Done! Now for the Ranch-Style Chicken. First, bacon strips are fried. The stove's the Coleman 500 featured here: https://classiccampstoves.com/posts/118323 The bacon will join the chicken in the oven shortly but now it's the turn of the chicken pieces to brown, previously marinaded in a mixture of American mustard, maple syrup, barbecue spices, Tabasco, lemon juice and a splash of Worcester sauce. Worcester sauce also goes into the potato mash (Worcester Mash, remember?). The potatoes are still boiling, transferred now to the Coleman 520 alongside its contemporary (WW2) stablemate. They could just as well have remained on the Coleman suitcase secondary burner, but things had got too quiet and I fancied hearing the roar of the 520. The chicken with the bacon laid on top and cheese on top of that, has gone in the Coleman oven, part way through cooking here Time to rustle up the Refried Beans. Borlotti beans were to hand, sharing the pan with chopped bacon pieces and some ground black pepper ... ... and mashed in the pan. The Coleman 500 is a stable, solid platform for mashing the beans without taking them off the heat Chow time! Time for a beer! It's the Czech and not the USA Bud admittedly Cheers! A quick blast for the Crabapple Sponge mix in the Coleman oven and here's the result Coffee next. I couldn't resist straying from the American stove theme and give the Centenarian an outing, subject of this topic: https://classiccampstoves.com/posts/118194 I put the old stove to use boiling water for coffee Straying yet more from the American theme, I dug out a souvenir I picked up on a visit to No.1 Son (Presscall Junior) in Tokyo It's an origami solution to the coffee preparation option list ... ... and works beautifully Last I heard, Doc Mark was dodging bears on their campsite ... thankfully, I've only the dishes to wrassle with Best wishes, John
Nicely done John! Not too sure about the "worcester mash"... The rest of it looks pretty "Southwestern"! That coffee gizmo is a pretty elegant little solution. Best, Randy
Great way of prepairing your food, and great photos! First time I have seen that type of "one time" coffee filter for brewing directly into the cup. A smart idea I would like to say, and I bet the coffee tasted good also.
All looks very good. That U.S. Bud is close to rooster pizzle and I hope the Czech variety is closer to what you folks normally imbibe over there. I wasn't sure about the potatoes either, but they look like regular "smashed taters" to me. Best, Bob
thanks for sharing this! i especially like the Coleman oven segment - haven't seen a step-by-step with that instrument now i think i may start looking for one!
Looks delicious and very "American", John. Thanks for sharing your chow! Well, visually, anyway. How come us Yanks spell it wrong/different? Is there some history here? Or, is it like color/colour? Gary
Bob ('Texas') said That U.S. Bud is close to rooster pizzle Well, the Czech stuff was ok, but truth is I'm more inclined to favour a warm pint of English beer (bitter) for choice. You're right to have doubts about the taters, Bob. Randy ('Matukat') spotted something bogus about the 'Worcester Mash' also. Fact is, I burnt what was going to be simple buttered mash and disguised the slightly scorched taste with a drizzle of Worcester(shire) sauce. It tasted pretty good, so I attempted to pass off a happy accident as intentional, and American. Couldn't fool you guys though. The spelling of Worcester(shire) sauce looks the same on my bottle of Lea and Perrins' as yours Gary ('Bernie Dawg'), though the label's a more antique design that doesn't claim to be a 'Burger Booster' ... well, judge for yourself. Oh yeah, it gets the 'By appointment to Her Majesty the Queen' testimonial too. I wouldn't refer to the stuff as 'Worcestershire' sauce, but just 'Worcester' sauce, and pronounce it 'Wooster'. Hey, it probably tastes the same even if it doesn't get billed as a Burger Booster over here. Cheers, John
The name doesn't matter, the fact that it's basically rotted anchovies does... http://en.wikipedia.org/wiki/Worcestershire_sauce
That "burger booster" phrase must have been added after all this mass hsmburger joint craze came along. Don't know that I've ever noticed it before on a bottle of "warchester sauce" before. Noticed the "Murican" version has high fructose corn syrup in it and your version has a bit of real sugar in it. I too prefer the more "bitter" beverages, Guiness being my choice.
John you are the man! That looks good enough to eat!! My beer of choice (when I'm not drinking Keystone "the most bang for your buck" light,is a good cold Corona. A wedge of lime and a little salt.....yum yum. Great pics of a great meal!!
Good Evening, John, WELL DONE!! I really got a kick out of your American food foray, and you did a fantastic job of preparation, and presentation, my Friend!! Thanks, also, for the tip o' the hat to our CA Stove Gathering! Like you, we did enjoy some good food, and a bit of good drink, too, but we mostly just enjoyed being together and sharing friendship and "things stove"!! Again, very well done, John, and thanks for sharing it with us all! Take care, and God Bless! Every Good Wish, Doc (who has a pizza in the oven, ordered from our local pizza place, as I'm just too tired to cook tonight....!) 8)
WOW! What a spread! I know what I'm cooking for dinner tomorrow now. Looks fabulous. I distinctly remember years ago our Lea $ Perrins labels used to be more on the order of yours. I guess they dropped the Queen in favor of Burger Booster. Leave it to marketing agents to dumb it down to the basics over here. I liked the original label better. Classier. Ah well.... Really like that model of the coleman oven as the opening appears full width. Any issues with the hot door sitting on the stove's adjustment knob? Bon Appetit, Mike
