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salsalady

Member Since 30 Dec 2009
Offline Last Active Today, 10:23 AM

#1592951 I always wanted to make... BOOM!

Posted by salsalady on 11 November 2018 - 06:38 PM

 

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:eek:  :seeya:
 




#1592948 I always wanted to make... BOOM!

Posted by salsalady on 11 November 2018 - 06:31 PM

DUCK

Yum. Looks like lots of black pepper in there too.

Going down later

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DUCK

 

 

Whose got the GOOSE?

 




#1592937 Cast Iron Camp Oven Cooking

Posted by salsalady on 11 November 2018 - 05:41 PM

We have one for use with radiant floor heat....drives the dog and cat nuts....who needs a $1.99 laser when you can get a thermal reader for $199.  :lol:




#1592924 Where to buy labels?

Posted by salsalady on 11 November 2018 - 04:38 PM

most office supply stores have label stock in a variety of sizes and shapes.  From the shape of the design, you should be able to find a round label about 2"/5cm diameter.  I can take my label to the office supply/print shop on a flash drive and they print it on label stock on their color printer.  I don't have a color printer.  It's pretty inexpensive and is excellent for short runs, limited editions, and for holiday gifts.

 

edit- I live in a small town so to support the local print shop, I buy packets of label stock at the local store, sometimes 20 blank pages in the packet.  When I need just a couple pages printed in color, they are happy to print on the labels I bring in since I bought them from the store originally.  Does that make sense?

 

 




#1592922 I always wanted to make... BOOM!

Posted by salsalady on 11 November 2018 - 04:30 PM

(I got it) ;)




#1592920 Cast Iron Camp Oven Cooking

Posted by salsalady on 11 November 2018 - 04:27 PM

What's the Ryobi thingy next to the CampCooking 101 cookbook?




#1592919 Cast Iron Camp Oven Cooking

Posted by salsalady on 11 November 2018 - 04:24 PM

plus, it's just kind of fun to say you have some chain mail....:lol:




#1592910 I always wanted to make... BOOM!

Posted by salsalady on 11 November 2018 - 03:50 PM

B&G!!!  NICE!!!!




#1592909 Cast Iron Camp Oven Cooking

Posted by salsalady on 11 November 2018 - 03:42 PM

true but it will last for your lifetime and your kid`s lifetime too.

 

Very true!  My son 'inherited' a couple cast iron pieces from my mom, who I think got them from my grandmother.  Been in use daily for at least 60+ years.  Old cast is much better than 'most' new cast.  There are a couple companies who are making cast pieces in the traditional way with milled/smooth surfaces on the inside.  Most modern pieces are just cast in a mold and the interior surfaces are bumpy and hard to clean.  Plus, most pieces are made with a poor iron mix that contains impurities that will cause the pieces to crack. 
 




#1592901 Cast Iron Camp Oven Cooking

Posted by salsalady on 11 November 2018 - 03:29 PM

That is a great looking trio for some awesome grub.  Fun cooking.  And stacking up the Dutch ovens, nice~

 

 

 

I've been using a chain mail scrubber on my well seasoned pans.  While the pan is hot, add some water and use the scrubber,  takes all the crusty bits out.  Wipe the pan dry and good to go.

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#1592891 I always wanted to make... BOOM!

Posted by salsalady on 11 November 2018 - 03:06 PM

This thread is about things you've never tried so I wanted to try it on the baking steel. Forgive me.

 

My mistake, I thought you'd never made a grilled cheese and were going for the classic.  I'm sorry.  

 
 




#1592889 I always wanted to make... BOOM!

Posted by salsalady on 11 November 2018 - 03:01 PM

On the plus side, I made/found a cool crushed garlic hack- (made this one up myself, not from the internet.  What can I say?  I'm inherently lazy~~~  :lol: )

 

I've used these packets of fresh garlic for years.  The garlic package usually has 6-7 small vac-packs of pealed garlic cloves.  They can also be frozen in the pouches and will last a long time with no freezer burn.

 

Cut a small slit in a corner of the pouch to allow oxygen in and the cloves to move around.  Using a meat mallet, rolling pin or can, smash the cloves in the packet to the desired consistency.  Cut the packet open and squeeze out the garlicy goodness! 

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Easy Peasy, much better than messing around with a garlic press that only does 2 cloves at a time, and never squishes out all of the pulp.

 

:cool:




#1592881 I always wanted to make... BOOM!

Posted by salsalady on 11 November 2018 - 02:46 PM

OK, I take back the Campbell's soup comment, mostly because I like Progresso tomato soups and also the Pacific brand that comes in the box.    But the oven baked grilled 3-cheese......:nope:....I bet someone with super-sleuth skills can find a proper grilled cheese posed by PaulKy or TB in the Drunken Chef thread.  :lol:

 

Meanwhile, I'm 0 for 2 on the farmers cheese endeavor.

 

Batch #2- Local whole milk from the dairy in TWISP! (at about $12/gallon!)

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Heated the milk to a simmer, added 1/2 cup lemon juice and grape vergis (similar to vinegar).  Got some curdle so I dumped it into a colander lined with coffee filters and a couple little scraps of cheese cloth.  It didn't drain, fussed around  dumping things and trying to drain it with strainers, colander, etc.  Finally got over 2 quarts of whey drained off and re-wrapped in cheese cloth, set a plate and weight on it for a few hours.

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Got tired of waiting and fussing with it so I dumped it in a bowl, mixed in fresh basil and garlic, salt, dry Italian herbs and some yellow pepper powder and red pepper powder.  I'd originally hoped to do 2 flavors, but there wasn't enough for that.

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Wrapped everything all up in cheese cloth again, plate and weight overnight hoping to get it to set up a little more.

 

This morning, it's a little dryer, but still not setting up firmly.

 

Oh well, I guess this is as good as it gets.  It does taste pretty good, descent bite from the pepper powder.  Time for breakfast!

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#1592806 I always wanted to make... BOOM!

Posted by salsalady on 11 November 2018 - 10:07 AM

 

just noticed that jam is from Olympia WA.

 

 

No grilled cheese today.  I don't have white bread, only some organic, 20-grain hippy stuff.
 




#1592766 I always wanted to make... BOOM!

Posted by salsalady on 11 November 2018 - 12:19 AM

Awww...
G'night pookie. Hope your tummy feels better in the morning.



Pssst.... What flavor B&J?