Discussion in 'Stove Forum' started by Cookie, Dec 8, 2019.
@Hazet I agree with Ed. That does look good. I like udon noodles.
Good to hear from you @Hazet . And the chow looks good too! Brad
Doggy doesn't look to happy with his food.....
To be honest, I would also know what to chose!
I think it's worth hunting down, yes. Best of luck
I agree with Ed & Cookie, that looks delicious. Now I wish I had taken a stove with me to work. Salad didn't cut it today.
Wow, thanks for the comments. It is/was pretty yummy, and it's actually very easy to make. The noodles take the longest time to cook, about 12 minutes (would take a lot less if using pre-cooked Udon noodles), and everything else takes less than 10 to cook (I prep it all while the noodles cook). Sauce is super simple to make, and just a recipe I found through a youtube video. 1 TBSP oyster sauce, 1 tsp dark soy sauce (not regular soy sauce), 1 tsp rice vinegar, 1 tsp brown sugar, 1/3 tsp freshly crushed black pepper (I don't use pepper), 1 TBSP sesame oil, pinch salt.
I've been experimenting with variations on this theme and sauce ingredient ratios for a little while. Sometimes with chicken, salmon, different mushroom types, different vegetables, etc. I was going to put shrimp in this batch, but I wasn't satisfied with the selection at the grocery store that I stopped at on the way to the show.
Not sure if this counts, as this is a rather domesticated setting, but here is today's stove use. My first moka pot use, trying to get the proper experience out of some Cafe Bustelo that I bought to try. Gassie as I was in the break room at work.
The coffee was undrinkable.
The key to those is to not tamp it down, just fill to the lip, clean the joint area of grounds, and use very low flame. Just enough flame to get it up into the top collector.
I'll try that when I get some other espresso style coffee to use. That stuff is just terrible.
Must be the coffee...
My little Bialetti makes excellent coffee. Here on my recent trip:
As @snwcmpr indicates, don’t “burn” the coffee.
I grind my own Lavazza coffee beans so I gave a good feel for the “grain” of the coffee these pots like; and they don’t like “very fine”. I do tamp mine down a bit, but that’s because I know the grain. I use medium heat, but always make sure the coffee pot does not stay on the stove beyond the expulsion of the water from the bottom chamber.
Remember: Coffee boiled is coffee spoiled; coffee burned is coffee spurned!
Ken is there an easy way to tell when it's up in the collector or do you just lift the lid and peak?
With a roarer it is best to lift the lid and peak; with a silent you listen to the burble of the water being ejected into the collector.
Thanks Tony, the issue was most definitely the coffee. I was trying to make the best of it by brewing it "properly" and proved again that GIGO applies to everything. One of my colleagues here prefers his coffee to be indistinguishable from rat poison or battery acid. Even he thought it was too much.
One of this weekend's goals will be sourcing the appropriate coffee and giving the moka pot a proper test.
I do not leave the lid down as it adds condensation and steam, I therefore can see it come up.. Elixer of the Gods.
I drop the lid after removing from the heat, and the steam stops, that retains heat for pouring into small cups.
I grind the beans I roast.
Being in Oregon look at Sleepy Monk on the coast.
I knew his roasting as Victor of Victors in Redmond, Wa, and now in Cannon Beach, Oregon. I used to like the Monks Blend. It has been many years since I was there. I showed up just after closing one time on a road trip. He saw me out the window, and after I mentioned my memories of him in Wa, he hand mixed a bag of the blend from fresh roasted beans still in the tubs.
Thank you sir! Your tea advice was spot on.
I have the same stove (5424B701). My dad bought it for our camping trips to Algonquin when I was a kid - probably early 80’s. It still works great, but the right burner flames up. I was thinking of replacing the part. Did you ever find somewhere to find parts? Thanks, Derrick
These are from our recent trip into the mountains this past October. Elevation was above 3000 feet and the stove was a Primus Omnifuel Ti burning white gas. At one point the stove was in at least an inch of running water under my tarp and still functioned flawlessly. Winds were in excess of 80 mph at one point but the worst that I cooked in was maybe 20 mph gusts.
@Cookie, cooking with the wind and the water and still producing food like that,
I am coming camping with you.
By the way I am impressed by your spoon/stirrer, from what I can see of the handle that is, any chance of a photo of it with info where I can get one? thanks
@Geoff Chirnside The spoon is produced by Magellan Outdoors. I purchased them about three years ago from Academy Sports & Outdoors for less than $20 a piece. I don't know of a current place to find one at the moment but I can look for one if I'm back over that way. The spoon weighs 40 grams.
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