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Camping, Princess Style


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37 minutes ago, Smithy said:

 

Thanks for that. In fact, I was thinking both corn and wheat. I even have masa! But I have yet to try making tacos of either type. Does the rolling pin or a skillet mash work for corn tortillas also?

Just not as even

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1 minute ago, JoNorvelleWalker said:

 

I have a wooden press that I use for corn tortillas.  I would not try to use it for wheat.

 

As far as I know flour tortillas are not pressed. They are stretched or patted or rolled. I like the old fashioned heavy duty metal press for corn tortillas. I think mine is an eight inch; a larger corn tortilla might be unmanageable for tacos or enchiladas, or for dishes that require the tortillas to be crunchy (fried) or dipped in sauce as for enchiladas. Flour tortillas, if used for burritos, can be larger if desired, and a large comal can accommodate any size.

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As usual we have done this before with excellent input   https://forums.egullet.org/topic/89026-making-tortillas-at-home/  That hand to hand patting is a classic sound when women make flour tortillas. I like this tutorial https://www.youtube.com/watch?v=K8gWQxNStiw I think her resting guidelines give you an edge.

Have fun!

 

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1 hour ago, FauxPas said:

@Smithy, would something like this help with your spice storage issue in the RV?

 

https://www.containerstore.com/s/kitchen/pantry-organizers/pull_down-spice-rack/12d?productId=11007766

 

 

 

The dimensions for that one are wrong (too large to fit through the opening) but the idea might be workable. That site has another possibility that looks more promising and - wait for it - considerably more expensive. xD Still, it's a possibility. Thanks!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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37 minutes ago, Smithy said:

 

The dimensions for that one are wrong (too large to fit through the opening) but the idea might be workable. That site has another possibility that looks more promising and - wait for it - considerably more expensive. xD Still, it's a possibility. Thanks!

 

 

Ooooh! I really like that one. It could work in a spot I have here in this house, too. Oh no, look what you've done. Hahahaha 😺

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17 hours ago, FauxPas said:

 

 

Ooooh! I really like that one. It could work in a spot I have here in this house, too. Oh no, look what you've done. Hahahaha 😺

 

56 minutes ago, Porthos said:

The 2-jar-wide version could be a possibility for our still in the future new home.

 

It looks as though we could set up two of the slim racks side by side in the space available. Each rack could roll out individually to allow access to what we need. Of course, I'm talking about a roughly $100 solution for an aggravation that I've almost gotten used to. There's also the question of how exactly we'd manage to install the racks. Drill holes in the base, then slide the racks in and insert the screws? Mount the whole thing to a base board and slide that into the cabinet? And then anchor that somehow? It's something to think about.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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I'm getting ready to leave town for a week and leave my darling to his own devices in the Princessmobile. We made a quick trip to town to get propane and fuel, and stock up on his preferred foods. His preferred dinner foods are tube steaks, burgers, potato salad and leftovers - especially if there's chili or pea stew in the freezer. He really isn't into cooking things that need more than one cooking step or utensil. I'm glad he likes my cooking.

 

"Tube steaks" is a catch-all term and I'm being a bit too broad with it. He's had Polish sausage on the brain lately. Especially smoked Polish sausage. Especial Bar S brand smoked Polish sausage, which has the added benefit of being inexpensive at the best of times. Today they were on sale, and downright cheap. We bought a package of these last week and have already made a sigificant dent in it. He wanted more to make sure he didn't run out.

 

20210220_115437.jpg

 

He likes other sausages like Andouille if it's mixed with rice or pasta, and Italian sausage if it's mixed in a pasta sauce, but the nights are beginning to hint at being warm enough to cook outside over a fire. For that, it must be Polish sausage.

 

I was intrigued by these specialty bratwursts, although we didn't buy any. It's fun to see that Four Peaks Brewery, of Kilt Lifter Scottish-style ale fame, has branched out on its brew and bratwurst offerings.

 

20210220_115527.jpg

 

We got home around 10:30 a.m, hungry because we'd skipped breakfast in order to expedite the expedition. I indulged in brunch: a pork roast sandwich. Oinkerooo. That will keep me until dinner!

 

20210220_115348.jpg

 

Speaking of those Polish sausages: nothing would do but last night we had to cook some over a campfire. We, ah, got a refresher course on the difference between cooking over a fire and cooking over coals. Patience is a virtue.

 

20210219_200913.jpg

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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A couple of nights ago it was MY turn to cook a dud dinner. Hank Shaw's Hunter Gardener Angler Cook blog had a recipe for Green Chile Stew that looked just the ticket for a cool night. We had a package of roasted, skinned, chopped Hatch Green Chiles from a grocery store in Deming a few years ago, when we couldn't make it through Hatch. I had spotted an eye of round (beef) roast at a great sale price during our previous grocery visit. It was too good to pass up. I know it's a challenging cut, but surely a stew would be a good use.

 

20210215_112410.jpeg

 

The steps are actually pretty simple, and as Shaw notes it's all about the quality of the ingredients. I tested the "medium-hot" Hatch chiles after they had thawed. A-HOO-ah! I used half the recommended amount. I supplemented it with a deribbed, deseeded and chopped fresh Anaheim chile I'd bought when I purchased the beef. That has nice flavor without a lot of heat.

 

The stew steps:

 

20210219_195018.jpg

 

The stew:

 

20210219_195335.jpg

 

There are extra potatoes in there because as I'd been tasting the stew I could tell it was too hot. Even with the extra potatoes it was too hot. All we could taste was chile heat! We supplemented the stew with sour cream. That helped tame the heat and we could taste some pretty good flavors. The beef was good: flavorful and not tough.

 

Still. The day had been trying for reasons irrelevant to this story, and this dinner was a terrible disappointment, certainly not worth the effort I'd put into it, especially when The Partner is perfectly happy with microwaved tube steaks and grocery-store potato salad. I was all in favor of taking the rest out into the wilds to see if it made the coyotes howl with pain, then throwing away my cooking gear. My darling persuaded me to try putting pasta into the stew instead. Maybe that would dilute the heat and let us taste the underlying flavors. What the heck. I'm not into abusing wildlife anyway.  I heated up egg noodles in the stew and turned off the heat to let it sit overnight. By the next morning the noodles had cooked, the stew had thickened and the good flavors could be discerned. It's still hot, but tolerably so. We had some leftovers for lunch, and the remnants are divvied up for later meals.

 

20210218_210339.jpg

 

So the dinner and cookware were rescued, but I'm not buying those medium-hot chiles again. I think the recipe I tried is a generic enough stew recipe that it need not be saved.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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20 hours ago, Smithy said:

 

The dimensions for that one are wrong (too large to fit through the opening) but the idea might be workable. That site has another possibility that looks more promising and - wait for it - considerably more expensive. xD Still, it's a possibility. Thanks!

 

19 hours ago, FauxPas said:

 

 

Ooooh! I really like that one. It could work in a spot I have here in this house, too. Oh no, look what you've done. Hahahaha 😺

I have never seen this site 😳.  You two may very well owe me a lot of money for making me shop there.

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7 minutes ago, Smithy said:

A couple of nights ago it was MY turn to cook a dud dinner. Hank Shaw's Hunter Gardener Angler Cook blog had a recipe for Green Chile Stew that looked just the ticket for a cool night. We had a package of roasted, skinned, chopped Hatch Green Chiles from a grocery store in Deming a few years ago, when we couldn't make it through Hatch. I had spotted an eye of round (beef) roast at a great sale price during our previous grocery visit. It was too good to pass up. I know it's a challenging cut, but surely a stew would be a good use.

 

20210215_112410.jpeg

 

The steps are actually pretty simple, and as Shaw notes it's all about the quality of the ingredients. I tested the "medium-hot" Hatch chiles after they had thawed. A-HOO-ah! I used half the recommended amount. I supplemented it with a deribbed, deseeded and chopped fresh Anaheim chile I'd bought when I purchased the beef. That has nice flavor without a lot of heat.

 

The stew steps:

 

20210219_195018.jpg

 

The stew:

 

20210219_195335.jpg

 

There are extra potatoes in there because as I'd been tasting the stew I could tell it was too hot. Even with the extra potatoes it was too hot. All we could taste was chile heat! We supplemented the stew with sour cream. That helped tame the heat and we could taste some pretty good flavors. The beef was good: flavorful and not tough.

 

Still. The day had been trying for reasons irrelevant to this story, and this dinner was a terrible disappointment, certainly not worth the effort I'd put into it, especially when The Partner is perfectly happy with microwaved tube steaks and grocery-store potato salad. I was all in favor of taking the rest out into the wilds to see if it made the coyotes howl with pain, then throwing away my cooking gear. My darling persuaded me to try putting pasta into the stew instead. Maybe that would dilute the heat and let us taste the underlying flavors. What the heck. I'm not into abusing wildlife anyway.  I heated up egg noodles in the stew and turned off the heat to let it sit overnight. By the next morning the noodles had cooked, the stew had thickened and the good flavors could be discerned. It's still hot, but tolerably so. We had some leftovers for lunch, and the remnants are divvied up for later meals.

 

20210218_210339.jpg

 

So the dinner and cookware were rescued, but I'm not buying those medium-hot chiles again, and I think the recipe I tried is a generic enough stew recipe that it need not be saved.

The heat in those chiles always varies a TON.  As you know, we order every year and it's always a crap shoot.  The flavor is so good, though.  And, I know it's not the fault of the growers.  When we would grow peppers (when they actually would grow) some years they were hotter than heck and other years, same type of seeds, not so much.

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3 hours ago, Smithy said:

There's also the question of how exactly we'd manage to install the racks. Drill holes in the base, then slide the racks in and insert the screws? Mount the whole thing to a base board and slide that into the cabinet? And then anchor that somehow? It's something to think about.

 

If you look under the Community Q & A section for that item, you can see further information on installation. Here's the photo and text from there. You really only need to attach the base part to the back of the cabinet. In this photo, you can see the screwholes at the back. The front ones are optional and in a snug spot, possibly not needed. 

 

Answer photo 1

 

The Easy Mount installation method includes a bracket that screws to the back of the cabinet with two screws (included). Two extra screws are included if the customer would like to add them to the front of the bracket base for additional support, but this is optional, not required.

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@FauxPas, thanks. I think. xD

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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