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Cast Iron/Dutch Oven/Camp-Cooking Recipes
- Thread starter druid189
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It came out of Lehman's Non-Electric quite some time ago. I don't think it is available from them anymore. They have a similar set-up only with an open hopper. I like this one because of the canning jar on the bottom. Close the sliding door on top and it keeps the beans in and the critters and debris out.
http://non-electric.lehmans.com/search#w=Coffee grinder
They may be a dead dog, this place shows out of stock too,
http://www.redroostertradingcompany.com/shop/camano-coffee-mill-3/
More info and additional sources. Dave's coffee store is out too.
http://www.google.com/search?q=camano+coffee+mill&ie=UTF-8&oe=UTF-8&hl=en&client=safari
Good Luck,
LV
http://non-electric.lehmans.com/search#w=Coffee grinder
They may be a dead dog, this place shows out of stock too,
http://www.redroostertradingcompany.com/shop/camano-coffee-mill-3/
More info and additional sources. Dave's coffee store is out too.
http://www.google.com/search?q=camano+coffee+mill&ie=UTF-8&oe=UTF-8&hl=en&client=safari
Good Luck,
LV
Last edited:
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Bannock and bacon,
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Get some galvanized roof flashing and wrap it around the tree trunks so they cant get their claws into the bark....
EDIT: Look at the legs and see the reddish-brown wrappings on them? That's copper flashing that Richard Proenneke used on his smokehouse to keep the animals out. Same principle, just on trees.
Hey, Druid, this is a perfect proven solution that actually works. Thanks also for the Proenneke smokehouse pic. I enjoy, over and over, re-visiting his experience.
The apple tree I mentioned was already so 'short', likely from fruit cyclical bear visitations, that the upper trunks spread from about bear waist height. No solution to climbing possible ... or necessary. Rather the bears than the fruit!
On the way home from town yesterday, I had to slow to allow a black bear to cross in front of me. My intuition about black bears following the bounty of berries and insects this year likely is based upon past understanding of 'what follows what'.
Nice to see a healthy bear friend in his travels. I am so lucky.
I treasure my life as it allows me to see my environment. Bugs to bears ... just privileged to see what shows itself to me.
Susan
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This is a great thread with recipes, pictures and stories!
Thanks to all of you.
Cate
Thanks to all of you.
Cate
I have to agree with you!
Lost Viking cooks better food over a camp fire then people I know can in a kitchen :thumbup:
Bump up for this thread I hope to read more great recipes to come.
Now we all have no excuse to not eat good food while out camping.
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Agreed!
And he shoots a delicious picture and ... has a dog :thumbup:
I would like to see some of neeman's dry ingredient results around nutrition/weight/cost as packing light & simple for long car camp trip has been a study for me this year. I have been haunting the bulk barn and trying 'add water only' basics.
Cook on!
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Sadly, the dog, like myself is past his prime.
But we still manage to have a good time. Back when he was slightly more bullet proof,
French Toast and Bacon on the Volcano.
But we still manage to have a good time. Back when he was slightly more bullet proof,
French Toast and Bacon on the Volcano.
Last edited:
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Sadly, the dog, like myself is past his prime.
But we still manage to have a good time. Back when he was slightly more bullet proof,
French Toast and Bacon on the Volcano.
Handsome companion you have there! The old ones are our treasures.
Because I threatened to do this and because time allows just now ... here is creamed fish on toast with side of Portobello and peas based upon a recipe taken from Art's Old Canadian Recipes, Recipes from Early Settlers, Bushmen, Prospectors, Trappers, Hunting & Fishing Guides
For lazy camping, I might take the dry ingredients pre-mixed - flour and seasonings
This is a tasty use for leftover cooked fish. Make the cream sauce, in advance if convenient, add the fish pieces (or filet) to heat when hungry. Easy tasty dish, full of protein, carbs and with side of peas added vit C, Iron
Mix flour into melted butter
Add liquids - milk (from powdered), splash Worchestershire
On the side I simply did Portobello and peas, in cast iron pan lidded ... to keep peas steamed and moist (could prep from dried peas as well)
Adding fish pieces here. Could be whole filet.
And plated ...
Just the one dish, on whole wheat toast and made with whole wheat flour (if wheat tolerant) ... makes for a one-pan filling meal that uses leftovers (perhaps not just fish). Never met a recipe I couldn't adapt!
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Two Cans and a Box. Biscuits and Beans with Peach Upside Down Cake.
Either way this is my lazy camp cook version. Prep and cook and clean up times are low. The peach upside down cake is based upon directions from a favourite book, "Roughing It Easy" by Dian Thomas.
A fire built from dry leaves & twig tips cross stacked with some decent sized pieces from the woodpile for plenty of coals. A bic flame touched to paper birch bark was all it took. Then I was off to photograph mushrooms for a while.
Coals and timing: Just when the fire produces lots of smaller glowing coals (not smoking, which I have learned the hard way will just bitter-smoke up your food ... but thrill your dogs
)
1st - Coals pulled to keyhole and two skillet baking 'clam' pre-heated including foil pie plate on wire rack (could be rocks) ... biscuits prepped. I like the wire rack for air circulation. I burn less on the hot cast iron
In a bowl unmeasured Bulk Barn tea biscuit mix, water added enough to make dough and mixed with spoon. I chose this mix because: a) shortening is already blended in and is less messy, b) no kneading required. You can make your own pre-mix from scratch that will last several weeks ... just add water. Nice bread rolls sure would be tasty, as well.
Flattened to 1/2 inch or so, cut and shaped without design ...fitting into foil pie plate on wire rack inside cast iron skillet 'clam'. Start biscuits baking.
2nd - Cake prep. In dutch oven (with wire rack and foil pie plate), lined with heavy duty foil, pour in 28 fl oz can of peaches (or your preferred) in light syrup, add one yellow (white?) cake mix, stir in and top with butter (or preferred), lid on and set on level coals, coals to lid
3rd - Beans into pot, sliced in sweet pepper and red onion. Good as is, if you are famished
4th - Watching coals, relocate as necessary, peek as required
5th - Biscuits done. Light and delicious, great with beans. Plated.
6th - Cake done, knife comes out clean
Cake is taken in foil out of dutch oven ... allowed to cool a little, foil is finessed from cake sides, big plate placed over and all flipped. Plated! Not burnt (whew).
Either way this is my lazy camp cook version. Prep and cook and clean up times are low. The peach upside down cake is based upon directions from a favourite book, "Roughing It Easy" by Dian Thomas.
A fire built from dry leaves & twig tips cross stacked with some decent sized pieces from the woodpile for plenty of coals. A bic flame touched to paper birch bark was all it took. Then I was off to photograph mushrooms for a while.
Coals and timing: Just when the fire produces lots of smaller glowing coals (not smoking, which I have learned the hard way will just bitter-smoke up your food ... but thrill your dogs
)1st - Coals pulled to keyhole and two skillet baking 'clam' pre-heated including foil pie plate on wire rack (could be rocks) ... biscuits prepped. I like the wire rack for air circulation. I burn less on the hot cast iron
In a bowl unmeasured Bulk Barn tea biscuit mix, water added enough to make dough and mixed with spoon. I chose this mix because: a) shortening is already blended in and is less messy, b) no kneading required. You can make your own pre-mix from scratch that will last several weeks ... just add water. Nice bread rolls sure would be tasty, as well.
Flattened to 1/2 inch or so, cut and shaped without design ...fitting into foil pie plate on wire rack inside cast iron skillet 'clam'. Start biscuits baking.
2nd - Cake prep. In dutch oven (with wire rack and foil pie plate), lined with heavy duty foil, pour in 28 fl oz can of peaches (or your preferred) in light syrup, add one yellow (white?) cake mix, stir in and top with butter (or preferred), lid on and set on level coals, coals to lid
3rd - Beans into pot, sliced in sweet pepper and red onion. Good as is, if you are famished
4th - Watching coals, relocate as necessary, peek as required
5th - Biscuits done. Light and delicious, great with beans. Plated.
6th - Cake done, knife comes out clean
Cake is taken in foil out of dutch oven ... allowed to cool a little, foil is finessed from cake sides, big plate placed over and all flipped. Plated! Not burnt (whew).
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Wow!
Nicely done,
I like the upside down skillet Dutch Oven cover idea. Pretty handy.
Nice looking blade too,
Nicely done,
I like the upside down skillet Dutch Oven cover idea. Pretty handy.
Nice looking blade too,
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Thanks. I keep meaning to ask, is that a cast iron griddle that you did the french toast on? I just added a small square cast iron grill with handle to my gear and ... a while ago I picked up a big folding grill that sits over the main part of the firepit - like Mannlicher and you use.
Next I want to experiment with dividing the inside of the dutch oven to cook full course but separate, not one pot.
This is the first dutch oven I have owned and it is a joy to see what it can do.
The wharncliffe is by AF, perfect feel, slices beautifully and is easy for me to sharpen. This one sees action every day no question. It just pleases me, to see and use.
Not quite as noticeable in the picture of this campfire is my Buck Gamesman and a very unique knife by mudbug that is my go to sparker. No worry, they usually get their turn when the fire doesn't come so easily. And, telling by the geese in formations overhead, it won't be long.
I keep meaning to ask, is that a cast iron griddle that you did the french toast on? I just added a small square cast iron grill with handle to my gear and ... a while ago I picked up a big folding grill that sits over the main part of the firepit - like Mannlicher and you use. Next I want to experiment with dividing the inside of the dutch oven to cook full course but separate, not one pot.
This is the first dutch oven I have owned and it is a joy to see what it can do.
The wharncliffe is by AF, perfect feel, slices beautifully and is easy for me to sharpen. This one sees action every day no question. It just pleases me, to see and use.
Not quite as noticeable in the picture of this campfire is my Buck Gamesman and a very unique knife by mudbug that is my go to sparker. No worry, they usually get their turn when the fire doesn't come so easily. And, telling by the geese in formations overhead, it won't be long.
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Garlic Cheddar bread
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That loaf is golden perfection! Plus, it seems to meet my 'ease of cooking' requirement ...
I see you are using briquettes and I think that is a great way to go. I have the ratio based on size chart for using them with a dutch oven, but did not know about rotating the lid when baking (which makes much sense). Not always will a big coal producing fire be possible or appropriate. It looks like you have mastered the art.
Now that I see your firepit overview, I can see the thought and work that went into it. Very, very nice.
It looks like an aluminum deck on blocks, but can you tell me about the materials and construction of the raised cook area where you show the dutch oven?
Also, may I ask, from your previous post, what are field peas? Perhaps I know a different name for them.
Again, your cheddar bread :thumbup:
I see you are using briquettes and I think that is a great way to go. I have the ratio based on size chart for using them with a dutch oven, but did not know about rotating the lid when baking (which makes much sense). Not always will a big coal producing fire be possible or appropriate. It looks like you have mastered the art.
Now that I see your firepit overview, I can see the thought and work that went into it. Very, very nice.
It looks like an aluminum deck on blocks, but can you tell me about the materials and construction of the raised cook area where you show the dutch oven?
Also, may I ask, from your previous post, what are field peas? Perhaps I know a different name for them.
Again, your cheddar bread :thumbup:
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field peas are a Southern staple in the summer. That is the most used name for them, but they are sometimes refered to as 'dun peas'. No matter the name, they are good eating.
The cooking stand is just some concrete blocks, topped with a aluminum full sheet pan. It easily stands up to the heat of the charcoal. Using it keeps me from bending over all the time, and with my old bones and arthritis, that's a bonus.
The little pit itself, was made by digging down several feet, and pouring in river rock. That was topped with a foot of dirt. The stones around it are common pavers, with bricks for the apron.
The bread is easy to make, easy to cook, and just plain delicious.
The cooking stand is just some concrete blocks, topped with a aluminum full sheet pan. It easily stands up to the heat of the charcoal. Using it keeps me from bending over all the time, and with my old bones and arthritis, that's a bonus.
The little pit itself, was made by digging down several feet, and pouring in river rock. That was topped with a foot of dirt. The stones around it are common pavers, with bricks for the apron.
The bread is easy to make, easy to cook, and just plain delicious.
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Thanks.
Yes it is, it came with the Volcano as an option. Not the best quality, but it works.
It also came with a reflector top for baking.
Hot dogs and cheddar baked in yeast bread dough,
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Just purchased a GSI double boiler
It is a 1 lt pot that has a 0.5 liter pot that sits on top or cooks separately
Has a shared lid
You can get them at REI under their brand
Light non-stick aluminum well built
100 gm lentils in 0.5 lt water in the liter pot, low simmer for 10 to 15 minutes
Cook in herbs and dehydrated onions and garlic
Transfer the lentils to the top pot it stays hot on top
Use the lentil juice to boil 100 gm of pasta
Pasta into an eating bowl, top with lentils
That is a big bowl of food for 200 gm carry weight and almost no cost
A way I used to do to not have the lentils on the stove for so long was what was called the Haybox method of cooking
Soaking the lentils 1/2 hr before cooking, and bringing it to begin cooking then wrapping the pot in insulation and let it sit then complete the cooking on the stove
I used to use a heavy old aluminum household pot for backpacking and my gasoline Opimus 99 stove that would get the flame down to a low low simmer ....it worked
It is a 1 lt pot that has a 0.5 liter pot that sits on top or cooks separately
Has a shared lid
You can get them at REI under their brand
Light non-stick aluminum well built
100 gm lentils in 0.5 lt water in the liter pot, low simmer for 10 to 15 minutes
Cook in herbs and dehydrated onions and garlic
Transfer the lentils to the top pot it stays hot on top
Use the lentil juice to boil 100 gm of pasta
Pasta into an eating bowl, top with lentils
That is a big bowl of food for 200 gm carry weight and almost no cost
A way I used to do to not have the lentils on the stove for so long was what was called the Haybox method of cooking
Soaking the lentils 1/2 hr before cooking, and bringing it to begin cooking then wrapping the pot in insulation and let it sit then complete the cooking on the stove
I used to use a heavy old aluminum household pot for backpacking and my gasoline Opimus 99 stove that would get the flame down to a low low simmer ....it worked
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Had an amazing view while making some coffee, bacon and eggs while camping at Waianapanapa State Park in Maui.
Now I know what's missing from my camp cooking ... the ingredient ... scenery! Eggs ready in the skillet there are looking very tasty, B34NS. Maui. Wow.
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Sounds like you have the knack for getting the max out of your double boiler ...:thumbup:
I think it is a good choice, especially when using one burner. Keeps food hot, warms (rolls) over soup/beans, gentle cook temps, separate cooking containers as required.
Also, I was wondering how your dry/nutritious recipe experiments went ... you posted that you were working on some earlier, economical and light weight if I recall correctly. Lentils are a staple in most of my winter soups and, as you show, they sure spruce up pasta nicely. I have a lot of interest in packable, dry, tasty food for camp or home emergency and for travel.