Bill44

It's funny how things vary from country to country. In Australia "Dutch Ovens" are usually only used when camping. They are usually buried in a hole surrounded by hot coals and with hot coals covering the top. They are used like a crock pot slow cooker. The other use (same coals treatment) is for making "Damper" which is an Aussie unyeasted camp bread, sort of like a big US biscuit. In Aus. Biscuit = US cookie. " " Scone = US biscuit.

Try these. BEER PANCAKES. 2 cups of sifted self raising flour 1/2 cup sugar 2 cups of beer (room temp) 1/4 cup melted butter 2 large eggs pinch salt. Method: Mix flour, sugar and salt together in large bowl until well combined. Beat eggs and yolk together, then add melted butter and beat again briefly. Add beer and stir until mixed in. Add liquid ingredients to dry ingredients. Using a whisk, mix together until lumps are gone. Don't mix until smooth. Overmixing makes for tough pancakes. Heat heavy based fry pan on low heat. Too hot and you'll burn the little buggers. When hot, grease with an oil dampened piece of kitchen paper. Pour in batter until you get about a 6" circle. When the bubbles rise and burst and the hole doesnt fill in again, turn them. Just use the "turner" to check under them to make sure they are that light golden colour before turning them.

I'm an Australian "Gwailoh" with a taste for Chinese food. I cook my Congee 10:1 for 1 1/2 hours with the liquid 50/50 water/chicken stock. Into it goes either fish balls or pork balls, thin slices of egg omelette and slices spring onions. I usually cook "Crullers" (deep fried dough) to go with it.