Stoves In Use-The Cooking Thread

Discussion in 'Stove Forum' started by Cookie, Dec 8, 2019.

  1. Cookie

    Cookie United States Subscriber

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    @Hazet I agree with Ed. That does look good. I like udon noodles.
     
  2. BradB

    BradB United States Subscriber

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    Good to hear from you @Hazet . And the chow looks good too! Brad
     
  3. Wim

    Wim Subscriber

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    Doggy doesn't look to happy with his food..... ;):lol:

    To be honest, I would also know what to chose!
     
  4. esphojo

    esphojo Subscriber

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    I think it's worth hunting down, yes. Best of luck :content:
     
  5. Duck

    Duck United States Subscriber

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    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.
     
  6. Hazet

    Hazet Subscriber

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    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.
     
  7. Marc

    Marc Subscriber

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    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.

    IMG_20201023_120326.jpg IMG_20201023_120240.jpg
     
  8. snwcmpr

    snwcmpr SotM Winner Subscriber

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    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.
     
  9. Marc

    Marc Subscriber

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    I'll try that when I get some other espresso style coffee to use. That stuff is just terrible.
     
  10. Tony Press

    Tony Press Australia Subscriber

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    @Marc

    Must be the coffee...

    My little Bialetti makes excellent coffee. Here on my recent trip:

    E2B58201-2EB7-4F24-9722-C2F82B3897D5.jpeg

    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!

    Cheers

    Tony
     
  11. Duck

    Duck United States Subscriber

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    Ken is there an easy way to tell when it's up in the collector or do you just lift the lid and peak?
     
  12. Tony Press

    Tony Press Australia Subscriber

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    @Duck

    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.

    Cheers

    Tony
     
  13. Marc

    Marc Subscriber

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    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.
     
  14. snwcmpr

    snwcmpr SotM Winner Subscriber

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    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.
    BackwoodsRoaster-Small.JPG
     
  15. snwcmpr

    snwcmpr SotM Winner Subscriber

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    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.
     
  16. Marc

    Marc Subscriber

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    Thank you sir! Your tea advice was spot on.
     
  17. Derrick United States

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    Hi Jonathan,

    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
     
  18. Cookie

    Cookie United States Subscriber

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    20201028_182756.jpg 20201029_174411.jpg

    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.
     
  19. Kiwi NZ

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    @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
     
  20. Cookie

    Cookie United States Subscriber

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    @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.

    20201231_233734.jpg 20201231_233758.jpg