@Remus1956 Thanks. I was unsure if I would need the stainless simmer plate but the results speak for themself. The eggs tasted great and I was happy to get the chance to cook on my newly acquired table.
Lunch by Optimus 22. Helpful tip: don’t season your tinware inside. The smoke from doing so will set off your smoke alarm. Repeatedly.
@gnome How did that toast turn out ? It looks like a good meal in the making @FishNChips Those burgers are making me hungry but you can keep the mayo and garden stuff lol
Smoke alarm, yep been there done that. Now I just pop the 9V battery out of the smoke detector and place it on the counter before I start cooking something that I know will smoke.
@Daryl I like the stove. The bread looks good but I'm unsure about that tuna fish salad looking sandwich lol
Tried out my new to me SIGG pan, seasoning came out good on it. The eggs slid around like glass. I still need to make a handle but it worked well as is. coleman 3F stove and an 1800s long griddle/sad iron heater. I love the taller sides on these more than a flat griddle.
@Daryl -The stove method is always more fun @FishNChips - I can't honestly say that I've ever eaten buckwheat but those look good. I do like buttermilk and sourdough pancakes though @gnome - what type of coffee are we drinking ?
Buckwheat makes a good addition to many cereal-based meals. It belongs to a category sometimes called 'false cereals'; not a completely satisfactory nomenclature. "True cereals" are grasses. Buckwheat is not a grass, but it produces a small hard kernel that is very like wheat, oats, and the other cereal grains. It fills the same niche, so to speak, and imparts a very pleasant nutty quality to cereals, or standing alone. Most buckwheat pancakes combine wheat flour with buckwheat flour. I use it frequently as an addition to oatmeal. I'll boil some up ahead of time, refrigerate it, then add a couple of heaping tablespoons to breakfast oatmeal as it cooks. It gives a very tasty adjunct to the basically bland oats. In central and eastern Europe, it stands alone in porridge as 'kasha'. It's very nutritious in itself. Give it a try!
A good and thorough buckwheat thread here at CCS a couple-three years back: Buckwheat with cabbage. | Classic Camp Stoves
Used 413D to cook up some sauce for tamales and chili rellenos. Dishes went in the Coleman and Sportsman ovens to heat. Used @Pancho char method on the tamales. BTW Shorts and tee shirt weather here in SoCal.
