Camp Cuisine
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Sport Faller
Gate Pimp
Alright let's roll with this, what's everbody's camp cuisine tonight
Tonight's Camp Cuisine, first course
tasty salad w/ jalapeno ranch
Kraken and Coke Zero
Tonight's Camp Cuisine, first course
tasty salad w/ jalapeno ranch
Kraken and Coke Zero
Greenwedge
ArboristSite Operative
Salad, Coke Zero? There better be a big ol fat piece of red meat coming or your counts gonna slip pard! lolAlright let's roll with this, what's everbody's camp cuisine tonight
Tonight's Camp Cuisine, first course
tasty salad w/ jalapeno ranch
Kraken and Coke Zero
Sport Faller
Gate Pimp
deeker
Tree Freak
Is it bad to drool on the keyboard?
I sure hope not.
Spotted Owl
ArboristSite Guru
What jetty are you gonna head for? If your Oregon jetty fishing I can help with a few of them. For weights, start hoarding old spark plugs. They are super cheap(free) and they don't seem to hang to bad. Standard back bait in any salt is herring, cheap and bend to break them when they are about half thawed.
Tonight here.
I smell the Mrs. home grown sourdough baking and hear the sausage cooking so it seems as if we are running biscuits and gravy at the Owl homestead. I'm sure she'll try and slide in a salad or some nonsense like that.
The onion and egg trick is one I would have never thought of but we do it all the time running camp. Fast easy and far better than you would expect.
Owl
Rounder
Addicted to ArboristSite
I was thinking about some of the best meals I've had in camp today......A guy who helps out once in a while is quite the mountain man. Kills a lot of stuff and does about 100 cans of meat every year. Anyhow, we were camped on Swan Lake last november, and it was -25 out. We all crammed into one of the guy's little camper and mister backwoods made burritos with canned bear meat. Maybe it was the cold, maybe it was the large amount of Evan Williams, but damn......I haven't eaten much better since
Get a red kayak and launch it on the west side of Siltcoos Lake.
Paddle on towards the ocean..there is a portage ramp around the dam. When you get in the shallows by the beach, the Biggest Salmon will try to leap onto your kayak. Catch him, or it would be his progeny now, because I didn't. It scared me. I think it would have hurt if he had landed on me. My friend thought it was great and he tells the story too.
Paddle on towards the ocean..there is a portage ramp around the dam. When you get in the shallows by the beach, the Biggest Salmon will try to leap onto your kayak. Catch him, or it would be his progeny now, because I didn't. It scared me. I think it would have hurt if he had landed on me. My friend thought it was great and he tells the story too.
I had the north jetty of the Chetco river in mind.
Spotted Owl
ArboristSite Guru
Anchovies or sardines. Pull in half while half froze. Soak in Mrs writes blue. Double mooch with the bottom just barely pinned in for a stinger. Cast close into the rocks and bounce it around. That should get ya meal to share here on the cuisine thread. On low tide while waiting for the change drop your bait into the holes and cracks in the rocks and pull out some tasty rocks.
Owl
Thanks!
What is Mrs Writes blue though?
What is Mrs Writes blue though?
Joe46
ArboristSite Guru
Herring Brine
Spotted Owl
ArboristSite Guru
Look in the laundry part of the super market. It will tighten the scales and they will really shine bright.
Owl
Checked in real quick, so here one for Ya!
& heal up and get well..Scot [S. Owl]
**************************************
NAVAJO FRY BREAD
3 CUPS FLOUR (EITHER ALL WHITE OR ½ WHOLE WHEAT)
1 1/3 CUP WARM WATER
1 TEASPOON BAKING POWDER
¼ TEASPOON SALT
MIX FLOUR, BAKING POWDER AND SALT. ADD WATER AND KNEAD UNTIL DOUGH IS SOFT BUT NOT STICKY. TEAR OFF ONE PIECE AT A TIME AND STRETCH AND PAT UNTIL THIN AND ROUND (ABOUT 6”). POKE A HOLE THROUGH THE MIDDLE OF DOUGH AND DROP INTO A SKILLET OR KETTLE OF SIZZLING COOKING OIL. BROWN BREAD ON BOTH SIDES. (POKING THE CENTER OF THE BREAD TO MAKE A HOLE LETS THE EVIL SPIRITS OUT!)
SERVE WITH HONEY OR JAM OR BUTTERED AND SPRINKLED WITH SUGAR AND CINNAMON. CAN ALSO BE USED INSTEAD OF REGULAR TACO SHELLS TO MAKE ‘NAVAJO TACOS’.
& heal up and get well..Scot [S. Owl]
**************************************
NAVAJO FRY BREAD
3 CUPS FLOUR (EITHER ALL WHITE OR ½ WHOLE WHEAT)
1 1/3 CUP WARM WATER
1 TEASPOON BAKING POWDER
¼ TEASPOON SALT
MIX FLOUR, BAKING POWDER AND SALT. ADD WATER AND KNEAD UNTIL DOUGH IS SOFT BUT NOT STICKY. TEAR OFF ONE PIECE AT A TIME AND STRETCH AND PAT UNTIL THIN AND ROUND (ABOUT 6”). POKE A HOLE THROUGH THE MIDDLE OF DOUGH AND DROP INTO A SKILLET OR KETTLE OF SIZZLING COOKING OIL. BROWN BREAD ON BOTH SIDES. (POKING THE CENTER OF THE BREAD TO MAKE A HOLE LETS THE EVIL SPIRITS OUT!)
SERVE WITH HONEY OR JAM OR BUTTERED AND SPRINKLED WITH SUGAR AND CINNAMON. CAN ALSO BE USED INSTEAD OF REGULAR TACO SHELLS TO MAKE ‘NAVAJO TACOS’.
Joe46
ArboristSite Guru
Didn't want to date myself:msp_biggrin: I remember my Mom having a bottle of blueing. Added it to a load of whites instead of bleach.
I don't know how the Navahoe got credit for that. Your recipe sounds exactly like biscuit dough without any flavor added by milk (or other stuff). I'll confess, I haven't ever tried frying it yet.
BTW: the more you knead it, the better it will hold together. This would make for great taco bread, but really tough biscuits. Conversely, barely mix it with water, and you will have flaky biscuits, fall apart bannock (campfire bread), or useless taco shells.
Dangit! After editing, I stumbled across the answer to my own question: http://en.wikipedia.org/wiki/Bannock_(food)
"A type of bannock, using available resources, such as flour made from roots, tree sap and leavening agents, may have been produced by indigenous North Americans prior to contact with outsiders.[10] Some sources indicate that bannock was unknown in North America until the 1860s when it was created by the Navajo who were incarcerated at Fort Sumner,[11] while others indicate that it came from a Scottish source."
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deeker
Tree Freak
It only lets the evil spirits out if the correct side is up.
If it goes in upside down, all hell breaks loose...and babies will be born naked.
Samlock
Addicted to ArboristSite
This dish has been very popular in the camps whenever it has been my turn to serve as a "dikc lady". The best thing is that you can cook a large quantity of the dish in one time, so you don't have to cook every day.
Gulash for the Loggers
1 large pot or stew
Meat (horse, lamb, cow, bird, or whatever you managed to kill)
Potatoes, carrots, onions and garlic (mushrooms, wild roots, tomatoes)
Paprika powder (very essential)
Salt, water (chili)
Some oil, butter or fat for frying (chain oil tastes like ****)
Fry the chopped meat in the pot. After the meat starts to get brown, throw in the vegetables (potatoes cut in quarters, carrots bucked in 2'' pieces). Stir well, add paprika power. It's important, that the paprika powder goes into the hot oil. Don't be cheap with the powder, every gallon of the gulash needs a handful. Slowly add in the water. Cook for half an hour or until gulash gets a bit thick. Check out the salt and it's ready.
Served with a good lump of the sour cream on the top.
Gulash for the Loggers
1 large pot or stew
Meat (horse, lamb, cow, bird, or whatever you managed to kill)
Potatoes, carrots, onions and garlic (mushrooms, wild roots, tomatoes)
Paprika powder (very essential)
Salt, water (chili)
Some oil, butter or fat for frying (chain oil tastes like ****)
Fry the chopped meat in the pot. After the meat starts to get brown, throw in the vegetables (potatoes cut in quarters, carrots bucked in 2'' pieces). Stir well, add paprika power. It's important, that the paprika powder goes into the hot oil. Don't be cheap with the powder, every gallon of the gulash needs a handful. Slowly add in the water. Cook for half an hour or until gulash gets a bit thick. Check out the salt and it's ready.
Served with a good lump of the sour cream on the top.
RandyMac
Stiff Member
Take one regular can of chili, stab the top with your Bowie, drop into stack of running Cat to heat it up or to have it explode in a shower of beans.
