Homemade marinara, noodles and cauliflower gnocchi on the Coleman 322. The Trader Joes Gnocchi was terrible, the sauce and noodles were fantastic. I had to use a simmer plate, the stove would not go low enough for the sauce.
Had left over pie dough so I made a potato, onion and corn beef pastie for brunch. Cooked on the Coleman 3F.
Used Sportsman oven for this Focaccia style sourdough the other day. Quite tasty with ingredients mixed in. Cooked up a sausage link and peppers to go on top. Made second one in Coleman folding oven this morning. I kept better eye on temp today trying for 400F (204C).
Deluxe Vulcan Safety Chef in action. Had it out after reading @bikamper thread. Gallery entry here Cooked up some cut corn tortillas with a chili relleno and eggs.
Charleston Rice Steamer on a Sievert 925 I've been trying to find a way to make fool proof rice while camping. UPS delivered this Charleston Rice Steamer today so I thought I'd try it out on a Sievert 925 propane stove. The bottom of the rice steamer is filled with 2 inches of water. Rice and water are added to the insert pan in a 1 to 1 ratio. In this case one cup rice with one cup water. This is the cooker assembled. Notice the steam holes around the top of the insert. The steamer has a glass lid so you can watch the cooking progress. The cooker placed on a Sievert 925 propane stove. The rice was steamed for 30 minutes. The rice cooked perfectly with no scorching or burning. For home use I'll continue to use my Zojirushi electric rice cooker and use the Charleston Rice Steamer when camping. I'll use it for Gumbo and Red Beans and Rice on my next campout. Ben
Pasties again. Beef from our last cow, yams, potatoes and onions; with a Lard crust. I find yams a fine addition to these. I made crustless for the wife as she is on a “diet”; but then eats all the pies I am American but Irish/Welsh in heritage. My family were all coal miners.
Something different. MartyJ sent me some 1700s videos, that made me miss our re-enactment days. Steak and onion pudding, with onion gravy. Boiled 4 hours in the pudding cloth. It was fantastic.
Yep good ol burrito and tamale warmed up in dry pan. I cut down a 426B case and tank is from 413B that is shortened. Have made singles in 425, 413 and 426 cases also. Good sturdy cooking surface.
Very Cool. Nice work, it looks factory. I do see the seam on the lid now that I know what I’m looking at/for
Wife is out of town so I reigned back my culinary skills to meat and potatoes. Man food. Garlic, salt and pepper on a new york, flash fried in butter on the 425. A baked potato with butter, sour cream and bacon bits. A fine meal.
Mmmm, that reminds me of the Chicken with “peas and rice” I had when in Kingston, Jamaica. Man I love that stuff. The Jamaicans I was working with suggested I have a steak instead of the Chicken w/peas and rice. (The company provided lunch). They didn’t get steak often…or ever? I should have traded my steak lunch for one of their chicken w/peas and rice they got that day. I was treated “specially” as a trainer from the US. I’m an Electronics Bench Tech/Repair Tech by trade. I was there to train the Jamaican techs because sending bad parts back and forth through customs was slow, expensive, and a P.I.A. P.S. “Peas” in Jamaican Peas and rice are Red Kidney Beans. It’s similar to cajun Red Beans and Rice but with different spices. I prefer the Jamaican dish.
