Spork
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Posts posted by Spork
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24 minutes ago, lemniscate said:
I have a backpack setup somewhat like yours for road trips. When those happen (hopefully again not in the too distant future) I travel with my A4box appliance, which is easy and useful, but way more expensive than your hotplate/toaster et al. I usually bring sous vide'd meats and vacuum packed sides from home (or convenience food sides from supermarkets) for the times eating out on the road is not desired. I don't find it too terribly hard to cook on the road, if I planned it well. The oven intrigues me, not gonna lie.
Who has had homemade cornbread on the road? Raise your hand.
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12 minutes ago, lemniscate said:
I have a backpack setup somewhat like yours for road trips. When those happen (hopefully again not in the too distant future) I travel with my A4box appliance, which is easy and useful, but way more expensive than your hotplate/toaster et al. I usually bring sous vide'd meats and vacuum packed sides from home (or convenience food sides from supermarkets) for the times eating out on the road is not desired. I don't find it too terribly hard to cook on the road, if I planned it well. The oven intrigues me, not gonna lie.
I must be prepared for off grid. I go with protein sous vide, two weeks is too long to travel raw.
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On 4/27/2021 at 10:35 PM, Smithy said:
That's a lot of driving. Travel photos will be welcome, if you have time, energy and inclination.
If not, show us what you will! I've already learned about Earnest Mickler, and his name hadn't registered on me before although his cookbook(s) had.
Days of this. Lol
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Note it’s placement.
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And the spice rack.
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Sorry, lost an image.
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The core.
The Kelty bag.
I hope the contents speak for themselves.
A fly over
Lets see,
Top left is a sterno get up, canteen cups, and measure and retrieve. Then a knife sharpener and plates. lol
Forks, spoons, and knifes with wipe ups to follow.
A general kit, the front line.
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@CantCookStillTry, the edit didn’t work. 😉
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“due to my Irish and Appalachian extraction”
Hello cuz.
I’m stemless, at this time, and toeless @cantcookstilltry.
I love this place. Thank you @Smithyfor your candor.
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Montagu? That’s generally held as where the rubber meets the road.
Our premiere Montagu chef, in my humble opinion, is @liamsaunt .
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4 hours ago, Kim Shook said:
Just freaking gobsmacked. Poached egg. Wow!
That hot plate makes it easy.
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16 hours ago, Smithy said:
A cheap eye? I can guess maybe, but I'd like your elaboration on this comment so I don't go amiss.
The food looks delightful. Quite a bit better than what I'm cranking out after months on the road. I'm surprised you don't have co-workers banging at the tailgate to join in.
Less than $20 hot plate from wallyworld two years ago slow simmers beans with amazing ease and reliability.
No co-workers, which is more common than not.
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Pintos, Onion, a Salmon Frittatta, Mustard Green, Corn bread and Butter.
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Tough to see, mustard greens.
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Pintos on the slow. Its amazing what a cheap eye will do.
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Brunch I made in the room this morning, microwave stage left just out of view.
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The naked truth.
We salt a pasta pot.
We brown some beef.
Add some sauce.
And a salad.
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A gift bag upon checkin.
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1 minute ago, TdeV said:
This is like a mystery story . . . one little clue at a time! 🤣
I’m admittedly a wall flower.
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2 minutes ago, MokaPot said:
OK, that answers another question I had. I was wondering whether you were staying at motels / hotels, but didn't want to ask. Maybe some of those places give you some breakfast-type foods in the morning (hard-boiled eggs, bananas, etc.).
Overwhelmingly, breakfast is shut down. Some offer a gift bag at check in, a cranola bar, chips, water, etc. Some offer a bag at breakfast, a cranola bar, chips, water, and likely a piece of fruit.
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20 hours ago, MokaPot said:
@Spork, I love road trips. Is your goal to be cooking or assembling your own meals on the road? If it's not too much trouble, can you post photos of what kind of equipment (stove, etc.) you're working with? TIA.
I haven’t set down in a restaurant since January 25th of 2020. That’s the date when the lovely Martha adopted me, O so many years ago. Lol
I spend a lot of time on the road for work. I’ve made a challenge to myself on this trip to only stop, other than the motel/hotel room, for fuel for the truck and ice for the cooler.
Again, I’ll show you the kitchen, pantry, spice rack, etc beginning Saturday. I hope to have a much more relaxed pace then.
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23 hours ago, Smithy said:
I like the camp stove/ oven combo you show in one of your smugmug photos. I've looked at them in stores but never been able to justify buying one given our venerable Coleman 3-burner stove and a trailer oven. Have you used the oven portion yet? Is the unit propane powered? Does it ride in the back of the pickup?
I finished a little early today so, some catch up.
Yes, it is propane powered. I have a bulk propane system that I use when setting up semi-permanent ( camping, fishing, hunting, etc ). I’m running on 1lb bottles now. Easy to stow and lock up. Yes it rides in the bed of the truck.
In your travels, I can possibly see two justifications.
1. No heat generated inside the camper.
2. You can cook on a campfire, a camp stove, a camp oven, and with a little thought have a kitchen golden triangle.
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A beef filet, asparagus with hollindaise, green beans, and mashed potatoes.
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9 minutes ago, MokaPot said:
@Spork, I love road trips. Is your goal to be cooking or assembling your own meals on the road? If it's not too much trouble, can you post photos of what kind of equipment (stove, etc.) you're working with? TIA.
I’ll be glad to, but it will be on the way back, Saturday and beyond.im reserved on this trip. I’m trying to do it without an intermediate stop. I’ve done well so far.
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A room, and a tailgate, for one.
in Food Traditions & Culture
Posted · Edited by Spork (log)
Get your root on.