Adventures with anrkst.

Discussion in 'Adventure, Hiking, Backpacking and Travel' started by anrkst6973, Jun 17, 2018.

  1. anrkst6973

    anrkst6973 Member

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    I've always used oak for btu's but a lot of the more recent stuff has been over charcoal. It's clean burning with a consistent heat factor and easily portable.. If you want or need some smokiness a few split pieces as a "bed" or some soaked chunks dropped on the coals will do the trick. A rick of wood stacked in the garage will last a loonng time that way. :)
     
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  2. anrkst6973

    anrkst6973 Member

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    The 2020 kitchen report.. it begins.

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    Today it was pork loin cooked in ale. Yes, shorts and tee shirt weather in Tx.

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    This is not a hard one to do, does require 1 decent beer. A stout or dark cream ale is good.

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    Its quick too, an hour or less if you go hot. Perfect if you find you will have unexpected quests.

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    Make sure you make a big batch, people are going to love it...there is one little sandwich size Tupperware left from my 14" Dutch oven...
     
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  3. anrkst6973

    anrkst6973 Member

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    Today's recipe from the outside, chicken and sausage gumbo. Inspired by the "cast iron " thread over in Expat's a.o. I wanted some dutch oven bread to go with...

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    The weather channel had promised a storm front that would be ragnarockian in power...prediction fail.

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    Couple hours cook time = big chunks of meat.

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    Once I got to here, okra, corn, tomatoes, a dark toasted flour roux. And about 3 quarts of homemade stock (2 chicken 1 beef)...
     
  4. anrkst6973

    anrkst6973 Member

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    I set up a brick bake arrangement for my 10" DO.

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    I baked for about 40 minutes at 450ish. It was nice, had a good yeast smell ,crunchy crust, but was still dense, chewy.
    Edible, good for dunking or sopping up the soup though. I'm going to experiment further. I want a softer fluffier loaf.

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    Fabulous flavor thick and peppery. perfect for a damp cold day. Another winner to add to my index card box.
     
    Last edited: Jan 12, 2020
  5. anrkst6973

    anrkst6973 Member

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    The "roofless kitchen" has been cool and damp, a batch of venison chili will fix it up...

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    I can never just follow a recipe, everything needs a little heat, a little bite...
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    Annnd , it went ka-blewie. a #10 deep for chili, a #10 "Lt Dan" for charro beans, and a #10 shallow for a cake of charley bread. (I need help, an intervention. All in favor of....?)
     
  6. anrkst6973

    anrkst6973 Member

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    It's still cool, wet, and sunless here. Thankfully there are no mosquitoes just yet.
    This called for a pot of Chicken and dumplings...
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    A big pot of em...

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    Like 10 quarts of em...I just can't seem to do small batches!

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    What is it? 51...52 lbs? It's a workout for sure.
     
  7. anrkst6973

    anrkst6973 Member

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    Let this one get in line ahead of you...you might go hungry.

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    "Master..May I also have some chicken n dumplings?"

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    "Pleeeeease?!"

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    Of course you can son. (My fur children are only slightly less spoiled than my regular children.)
     
  8. Strigidae

    Strigidae Moderator Staff Member

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    Dang!! The dumplings look amazing!!!!
     
  9. Hawkeye5

    Hawkeye5 Member

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    You are making Hungry! Looks good!
     
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  10. Lostviking

    Lostviking Member

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    Outstanding Work!
     
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  11. anrkst6973

    anrkst6973 Member

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    And now...for something completely different.

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    On page 183 of this book, is a recipe for a Korean "Gochujang" sauce. It's a chili pepper based all purpose simmering/dipping sauce.

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    Using dried chilies and some sesame oil, adding soy sauce,brown sugar and some rice wine vinegar ( I added some chili oil and a teaspoon of lime juice just for more zing.)...I just upped the recipe to get about 16 oz...

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    All fresh Ingredients this time, no frozen stuff. I'm going to need a pile of stainless...
     
  12. anrkst6973

    anrkst6973 Member

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    Annnd sous,on the knife, for the win.

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    We've got, zucchini noodles matchstick carrots, broccoli, cauliflower, brown mushrooms, some sweet bell peppers, fresh green beans and 3 lbs of marinated chicken breast....
     
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  13. anrkst6973

    anrkst6973 Member

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    The way I understand it, in asian cooking the vegetables should only be slightly cooked or steamed, they should still have structure, a bit of "crunch "...

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    Stage it all, then sauce over the top, simmer med heat about 10 minutes...

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    The taste testers agree. winner here. Just a touch of heat on the sweet. Out of an 8 qt pot...a skinny quart left...2 bowls if you're lucky.

    It was good, you guys stop by and save me from my "pork out" self sometimes...Ive already got an even larger cook pan in my cart...I may need backup soon!
     
  14. anrkst6973

    anrkst6973 Member

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    Today's kitchen will be powered by gas. Mein beloved said I need to shorten the the time spent on my creations ( which means I need to cook faster so she can get to the eating sooner ) She bought me this..

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    This was just a simple recipe from pinterest...till I touched it, then it completely left the building, with Elvis...and the aliens from Roswell...

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    I swear I don't know what happened, it was just a lil Chicken stew and then...

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    It exploded. Into this humongous pot of savoryness that you need to be a bodybuilder to move and a whole bunch of scurvy friends to help you eat!
     
  15. Strigidae

    Strigidae Moderator Staff Member

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  16. anrkst6973

    anrkst6973 Member

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    You guys are realllly going to like my next one. ;)
     
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  17. Strigidae

    Strigidae Moderator Staff Member

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    I cant believe how much that soup stocked up!
     
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  18. anrkst6973

    anrkst6973 Member

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    What does mylady want for valentine's day?
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    Why something from the Kent Rollins cookbook of course.
    "Mamas meatballs in mushroom gravy " yall. Pg 152....

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    2 lbs of 80/20 and some spices, yep that'll do...

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    Gonna need some veg too. ( Supposed to be a big yellow onion and couple cloves of garlic but alas, she canna eat those.)
     
  19. anrkst6973

    anrkst6973 Member

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    Some things to put the creamy in the recipe. (Whoever invented these lil cans of condensed soup...I'd kiss em...full on the lips. )

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    The cook is now in the "zone"...(Go way, leave me lone)

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    Out here, if it ain't cast iron , its carbon steel. (My only complaint, wish it came with properly sized lids.)
     
    Last edited: Feb 15, 2020
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  20. anrkst6973

    anrkst6973 Member

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    Can't have gravy without the shrooms right?

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    Cook for somebody. Live like you mean it. Make it count. That's my advice for youngers just getting going. Happy Valentines Day all...
     
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