BlueRidgeMark
Addicted to ArboristSite
My wife adds mustard to every roast she cooks, right at the start. May not sound good, but try it. Good stuff!
Woodstove Cooking/ Official Wood Cooking Recipe thread.
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My wife adds mustard to every roast she cooks, right at the start. May not sound good, but try it. Good stuff!
Kate Butler
ArboristSite Guru
Mine gets used year 'round - cooking in the cooler weather 
) we get 40 below here) and getting rid of papertrash otherwise.
) we get 40 below here) and getting rid of papertrash otherwise.
Zodiac45
Paleostoveologist & Sawwhisperer
Nice stove Kate!
What make/model is that? The fire box in the middle of the two ovens? Very cool and nice big chunk of cast too radiate the heat in winter.
What make/model is that? The fire box in the middle of the two ovens? Very cool and nice big chunk of cast too radiate the heat in winter.
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Kate Butler
ArboristSite Guru
Nice stove Kate!
What make/model is that? The fire box in the middle of the two ovens? Very cool and nice big chunk of cast too radiate the heat in winter.
It's a Glenwood 'restaurant' model. They were the stoves of choice for institutions (not just foodservice, but orphanages, poorhouses, schools). It has (unbelievably) 7 dampers and you can maintain different temperatures in each oven depending on how you use them.
The firebox will take 24" wood and hold a fire overnight. When I first acquired it, it still had water in the embedded piping system that went to a freestanding tank (I assume the size a 100 gallon propane tank from the positioning of the pipes) and my first fire sent lots of steam all over the place.
The only other one that I have ever seen (and I AM TRULY a museum-hunting cast iron freak) had tambour-type (like a roll top desk) doors over the warming shelves. They covered up and hid the unusual oval, dual stovepipes.
kate--wife and i hunt for wood stoves also--have never seen on like yours--i like it!!!!!!!!!! wayyyy toooo unique!!!!!!!! you have reinforced the floor??? nooo???? :greenchainsaw: :greenchainsaw:
lignum--ummm---your wife sure dont LOOK old-------------dont know about an OLD lady--as i dont see one in the pic---Here is my old lady cooking up some metts and dogs for the kids the other night.
Kate Butler
ArboristSite Guru
Nah, it's a rugged 1870's Greek Revival house, but the tins on the warming shelf rattle a bit when anyone walks by. I think a lot about how I'd love to put a dumbwaiter in next to the stove to make the "bringing wood up from the cellar" chores easier.
Zodiac45
Paleostoveologist & Sawwhisperer
Really fabulous stove Kate! I thought it might be a Glenwood because of the oven door heat gauges look like the ones on my C model! You're a gal after me own heart! I too love the heck out of these old stoves.
My house is circa 1790s and I do have the dumb waiter between the summer kitchen and kitchen proper. Summer kitchen connects too the barn, barn connects too the garage and shop etc. like allot of old Maine coast houses. Pine floors of whatever width's came out of the tree's! Same jangling when someone walks by the hutch too.
Kate Butler
ArboristSite Guru
I'm officially envious
My house was originally heated with multiple woodstoves (it's a wonder they never burned it down, but that's a whole other story). I put in a furnace about 20 years ago (also woodburning) and my backup is propane. Works great. I burn about 8-10 cords a year - it's a BIG house. Used to burn close to 15 before I got all my retrofitting done. I cannot imaging how folks did it before chainsaws: well, intellectually I know how they did it ... it's just that I cut my own wood and cannot imagine doing it with the tools from 100 or 200 years ago.
Really fabulous stove Kate! I thought it might be a Glenwood because of the oven door heat gauges look like the ones on my C model! You're a gal after me own heart! I too love the heck out of these old stoves.
My house is circa 1790s and I do have the dumb waiter between the summer kitchen and kitchen proper. Summer kitchen connects too the barn, barn connects too the garage and shop etc. like allot of old Maine coast houses. Pine floors of whatever width's came out of the tree's! Same jangling when someone walks by the hutch too.
My house was originally heated with multiple woodstoves (it's a wonder they never burned it down, but that's a whole other story). I put in a furnace about 20 years ago (also woodburning) and my backup is propane. Works great. I burn about 8-10 cords a year - it's a BIG house. Used to burn close to 15 before I got all my retrofitting done. I cannot imaging how folks did it before chainsaws: well, intellectually I know how they did it ... it's just that I cut my own wood and cannot imagine doing it with the tools from 100 or 200 years ago.
johncinco
Addicted to ArboristSite
Dutch oven peach cake
Ducth oven peach cake. You can substitute whatver canned fruit you have on hand. We can up peaches every year, so its what we use.
Line DO with foil, eases cleanup.
Dump a jar of canned peaaches into the DO. Pour 1/2 a can of 7-up. Needed for aditional liquid, if you have runny peaches you'll do ok. Dump in whole box of your favorite came mix. Pillsbury, betty crocker, whatever. Slice up about 1/4 stick of butter and put in slabs on top of cake mix. (OK i usually end up with 3/4 of a stick, but I am living better with modern pharmaceuticals for cholestrol) Put the lid on and put it into the wood stove, pile the coals all around it. You can also do this on a campfire. Sit back and have a bourbon. When you start to really smell peaches, or about 25 minutes, its ready.
Ducth oven peach cake. You can substitute whatver canned fruit you have on hand. We can up peaches every year, so its what we use.
Line DO with foil, eases cleanup.
Dump a jar of canned peaaches into the DO. Pour 1/2 a can of 7-up. Needed for aditional liquid, if you have runny peaches you'll do ok. Dump in whole box of your favorite came mix. Pillsbury, betty crocker, whatever. Slice up about 1/4 stick of butter and put in slabs on top of cake mix. (OK i usually end up with 3/4 of a stick, but I am living better with modern pharmaceuticals for cholestrol) Put the lid on and put it into the wood stove, pile the coals all around it. You can also do this on a campfire. Sit back and have a bourbon. When you start to really smell peaches, or about 25 minutes, its ready.
I cannot imaging how folks did it before chainsaws: well, intellectually I know how they did it ... it's just that I cut my own wood and cannot imagine doing it with the tools from 100 or 200 years ago.[/QUOTE] you know how--sunrise to sunset a lot of days--cutting wood----bucksaw it down--bucksaw it to length, and then tons of splitting--makes me sweat 4 times over just thinking of it!!!!!!!!!!!!!!!!!!!! then loading the split pieces into a buckboard--take home--and restack for the winter--whew--im beat!!!! and NO airconditioning
chainsawaddict
ArboristSite Guru
the house smells pretty good this morning!
soaked 1lb of pintos overnight
added:
leftover bacon from breakfast
1 can budweiser
4 jalapenos
1 onion
couple garlic cloves
cumin
salt
covered them with water in the dutch oven
soaked 1lb of pintos overnight
added:
leftover bacon from breakfast
1 can budweiser
4 jalapenos
1 onion
couple garlic cloves
cumin
salt
covered them with water in the dutch oven
itn
ArboristSite Operative
Hey zodiac and kate. Do you use the cookstoves in the summer much?
Scrapiron
ArboristSite Operative
Nice Stoves!!
Zodiac and Kate- very nice stoves. I've attached a pic of ours. We've cooked on it a few times, but usually we heat the kitchen when it gets below 20* (which isn't often here). This is a Montgomery Wards copy. It's been in the house at least since 1984. I'm not sure what was here before that showed up. I do know that the farmhouse was heated by multiple wood stoves (even upstairs!) as well as several fireplaces.
Our home is about 125 years old and the kitchen was connected to the main house about 50 years ago. Heck, indoor plumbing finally arrived in 1984l- though we still lack a shower.
Zodiac and Kate- very nice stoves. I've attached a pic of ours. We've cooked on it a few times, but usually we heat the kitchen when it gets below 20* (which isn't often here). This is a Montgomery Wards copy. It's been in the house at least since 1984. I'm not sure what was here before that showed up. I do know that the farmhouse was heated by multiple wood stoves (even upstairs!) as well as several fireplaces.
Our home is about 125 years old and the kitchen was connected to the main house about 50 years ago. Heck, indoor plumbing finally arrived in 1984l- though we still lack a shower.
Gypo Logger
Timber Baron
I do a lot of cooking on the wood stove even though I have a propane stove.
When I cook chicken or a roast I just add a can of tomatoes or a can of mushroom soup and add whole potatoes an hr before it's done. It's almost impossible to over cook. Just gets more tenderer.
When I cook chicken or a roast I just add a can of tomatoes or a can of mushroom soup and add whole potatoes an hr before it's done. It's almost impossible to over cook. Just gets more tenderer.
betterbuilt
I build stuff from milled slabs
Great thread. Had wood stove chili last night.
I made this in a cast iron skillet in the wood stove. It had an amazing smoked taste to it. Cheddar Sourdough. I haven't been able to reproduce the natural smoke that this one had.
I made this in a cast iron skillet in the wood stove. It had an amazing smoked taste to it. Cheddar Sourdough. I haven't been able to reproduce the natural smoke that this one had.
Johnny Yooper
ArboristSite Operative
There are many a day when I wouldn't mind living this way, just need to convince the other 1/2.
Johnny Yooper
ArboristSite Operative
Lignum,
we have the Heritage model in our living room, got as far as the kids roasting marshmellows in it in the winter.
we have the Heritage model in our living room, got as far as the kids roasting marshmellows in it in the winter.
betterbuilt
I build stuff from milled slabs
When I was growing up we had a wood stove and a hotplate to cook on. Every birthday cake I ever had was made in that hot plate. Somehow mom made every meal between the hot plate and the wood stove. When I met my wife I hadn't ever had Mayo or Sour cream before. Anyhow she's been cooking on the wood stove all winter. I wouldn't have it any other way. It just tastes better.
maine
vacationland
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