Looking good Matt, you know how nice that Turner is. Do like your wild roses too. Put @snwcmpr gifted Turner to work. Go heavy with parm, garlic, chili flakes and some pasta water to mask the sardines. Works well with Raman noodles. Been awhile but drained Raman with tomato or mustard sauce sardines is easy and good too.
Tonight I decided to make some stirrfried veggies with chipolata sausages. But I noticed that the 111 is bleeding/bubbling from the safety valve on the fillcap. So I guess I have to service that soon...
I have been settling in to a tradition of being a @Spiritburner . I generally ust like cooking on the Trangia 25 with the spirit burner. Here on my tailgate.
@Sellig33 thank you! Ik really like it. The fact that it is cast iron makes it superior to a 'normal' iron one in my opinion.
I decided to test out my Optimus 99 and heat some water to make myself an espresso…or two…with my Nanopresso this morning. Just in case you are curious, my fire extinguisher is nearby….just in case.
@FishNChips Blueberry Cream Cheese Pie? That sounds different, yet tasty. So, is it basically the same as a blueberry cheesecake?
@FishNChips Those Nopales tacos look great. I've never seen anyone cooking cactus before. The pie looks delicious too especially baked in that beautiful vintage camp stove. Not exactly a backpacking stove but a winner base camp stove. What year and make on the white stove? Ben
The pie is basically just the filling and add in 1/4 cup of cream cheese. I saw it in an old cookbook and figured I would try it. It adds a pretty subtle flavor. The stove is a Coleman 322, 1928-1932. It was yard art when I got it but I got it working again and restored. Definitely a labor of love but I really enjoy it. I love to cook, so stoves have become my favorite GPAs.
Another round with the sardines on a Turner two burner. Made with ramen and shake cheese. This is one dish I do not need to share and wife would prefer it eaten outside.
@FishNChips Mmm, now that’s some good looking and tasty sounding fish….well maybe without the ginger….for me That bass especially…with a little lemon, salt, and a healthy grind of black pepper
