If you're in search of a classic "Brassie" in the US, go to Garrett Wade and search up "kerosene burner." Here, I did it for you:...
Probably the best fried chicken is pan-fried US Southern style. It is not fried in deep fat, but in a skillet with medium fat, traditionally lard,...
As usual, you've set the bar pretty high for the rest of us mere mortals, John. 1.) Excellent stove. 2.) Outstanding presentation. 3.) You...
Found a good history of the 10th Mountain Division, Climb to Conquer by Peter Shelton in Google Books....
I don't know where it can be found currently, but some years ago there was an excellent and inspiring documentary on the formation of the US 10th...
It would appear that the US Army considers four as the minimal effective force. There are meal heaters that cater to the individual, but they are...
Never owned a 1942 model, but a friend who led mule trips in Montana had one and I used it a few times. My thoughts are: 1.) Outstanding stove,...
I knew there was an odd flavor to that chicken.
OK, I didn't think that I would ever find a pump cup to match Sefa's. Just got my Fettlebox order. Ross is indeed a Grand Master in the leather...
When I was a kid, we used to butcher our own hogs and render lard. The "wisdom" that came along at some point was that eating lard was like...
Thanks to @presscall for the vid. I've watched several in that series, and they are unusually good stuff. Their video of the results of a...
Propane on a boat is a big worry, and many deal with it far too casually. The tank on the 2252 could probably be run over by a tank and not be...
Motivated by @presscall, and his excellent write-up, I caved in and bought a 2252 "Primus Pro." (The pressure was intense, I tell ya!) While its...
Same theory on a New England clambake. Hot rocks in a pit, assorted shellfish, covered with seaweed and then tarps. Really a great way to cook as...
Hey, how's your Quebcoise? Damned difficult dialect, even for native Francophones. They talk fast up in Quebec, so their words don't freeze. That...
Regarding heat packs/add water cookers, I did come across several offerings currently available. They tend mostly to come from the UK. It appears...
Eh, ya?
Yes, pit cooking is another form. Handy if you have 50 or more to feed and several days to do it. The wrapping material is chosen to keep moisture...
I had a similar experience in a "famous" seafood place in Florida. Very expensive, and everything was battered and fried in fry fat that was long...
The UK Carrot Museum! Yes, they have one. http://www.carrotmuseum.co.uk/carrotcolours.html
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