Maybe a first for the Coleman USA Solis to be cooking a Sope in square No. 8 Wagner? Basically a thick corn tortilla. I add some diced cooked chicken, cheese, onions , cabbage and salsa on top.
It never ceases to surprise me the sheer number of shapes/thicknesses/dishes/things that are traditionally made from Corn/Maize Flour over there! Alec.
Good observation @Rangie. Corn flour has been used in North America for thousands of years. Wheat flour is new and introduced by first European explorers. 9,000 compared to 600 years.
@FishNChips , Great looking setup! I have a friend who has a 1930 Model A Ford, which he has rigged up for camping as they did in the 1920-1930 time period. All he needs is a stove like yours to complete his kit! Very nice, indeed! Thanks for sharing, and God Bless! Every Good Wish, Doc
I found these shots in my pics from last spring. I had some 5ft. tall weeds with big long leaves growing in my backyard, so I Googled to see what they were…..Curly Dock=edible….so…I ate them. Here I stir fried the Curly Dock leaves with some onion, celery and andouille sausage. It was the first thing I cooked on this Optimus No. 45 after I went through it and spiffed it up. It came with the silent burner from a No. 48, no roarer original. Oh well, I have another No. 45 with the roarer
Nice! It ran that wok well, I need to start using my HPG and stoves for my wok. A lot more heat. How about an apple pie on the Coleman 322. I love old tools and skills. Lard crust, in a 9” cast pan, 75 min at 350 degrees F. I finished the top under the broiler (same as the oven burner so was already hot). It was fantastic.
Man that looks tasty Perfect. With a little vanilla ice cream, and some caramel sauce, it would be approaching Ambrosia.
Daryl’s fine stove made me pull mine out. Oats and strong tea. I enjoyed the morning with all my 1800s roses blooming, I collect cuttings on my adventures and bring them home with me.
