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  1. I'm so jealous...Now that's what I call lunch.
  2. What's New in Kitchen Gadgets?

    But now you can get rid of those pesky shells ahead of time... after all, that's the hardest part of a boiled egg, peeling it!
  3. Thank you Thank you Thank you. Still an enjoyable read after all this time. Seeing how things have changed over the years , the photography, garnishes, food styling, I love seeing that.(on another note it is lovely to see the names of so many people who aren't here anymore , being able to go back and see their posts. and hope that they will one day drop back in for a visit..)
  4. Oh you sweet lady , yes! I couldn't remember the thread title, and tried so many combinations in he advanced search , to no avail. How far down the rabbit hole did this take you?
  5. Oh I totally understood the different ends of the spectrum, where she is carting around a pretty well loaded kitchen , fridge, freezer, appliances, utensils, vessels, fresh and frozen foods and a well stocked pantry, you have much planning with what will and will not keep for a set amount of time, along with the items that will or will not be worth the effort to carry to the site. I only meant that she has opened my eyes to the vast array of foods that can be cooked while traveling and camping out... it's not all about burgers and dogs anymore.
  6. One of my favorites to read was by Daniel, in NY, and a pork dinner he was cooking. I haven't been able to find it in ages, but would sure enjoy it if any of you come across it in your viewing. a nd like Shelby, I am a great fan of the food blogs. Love seeing all the changes that have occurred over the years
  7. And don't forget to read Smithy's Princess camping thread. There are lots of great meal ideas for cooking over an open fire on there.
  8. Looks like you did a great job, and I applaud the gusto with which you went into this! I don't camp, nor do I grill, although I do ;prep items for our grilling. The only suggestions I have for you are: precook the bacon to a partially rendered state before going on the trip, no where near done, say still pliable, but not crispy and then finish on site.. This will eliminate some level of flair ups, and allow you to save the rendered fat if you chose . Also, picture perfect kabobs are a beautiful thing, but hard for some people to cook all the ingredients well at the same time. I usually do like things together according to cook time. I like to skewer just beef, just chicken, maybe combine onions w/ peppers, and mushrooms w/ grape tomatoes. That way skewers can be grilled, pretty much in this order according to doneness desired. (actually, do chicken before beef, if serving in the same meal.) And, precooked potatoes can be thick sliced or wedged, oiled and tossed on the grill, with or without foil or grill pan to heat and crisp up. All in all, i'd say you had a successful outing! I look forward to your future adventures.
  9. The Bread Topic (2016-)

    What she said!
  10. @pjm333...you're killin' me here! I want to make egg tarts just like you when I grow up!
  11. Chicken Liver Paté: The Topic

    @liuzhou, your pate looks fantastic. Right up my alley!
  12. Chicken Liver Paté: The Topic

    That'd be me.... over here!!!
  13. Lunch! What'd ya have? (2018)

    @Kim Shook, that's nearly mom's recipe, but add some kosher salt and omit the relish.
  14. @Kim Shook, Which is just about everything else!
  15. Bacon Fat

    Couple of months ago, I needed to cook some bacon to be used in a number of dishes over the course of a week or so. I took 2 lbs, cut in 1/2 " wide strips, into my wok along with app. 1C water and set it to cooking. It rendered out the fat beautifully and yielded a full pint of grease.