100% agree. It’s is a fabulous day to build a fire. That will need some side goings on… Best not dawdle. This lot doesn’t leave leftovers long.
Funny you should say that. I was thinking yesterday, that this place has become my favorite internet spot. I don't do much internet social stuff. The Bushcraft site, a survival site that I don't do much on anymore, and here. No Face, No Twit, not much of anything like that. I still like the Bushie site, but it has become a political battle ground. This place just has a much better Signal to Noise Ratio that I have come to really appreciate! LV,
We were Robbed! No not a B&E, It was supposed to be 50ºF today. I went out in the woods yesterday, and had some wood ready, I was going to do the first outside breakfast of 2022. At 05:00 it was 45º. By 08:00 it was down to 33F. Then the winds started to howl. We have High Wind Warnings in effect until 16:00. So I opted to stay indoors, I want my money back! Life is still good however, I was in the mood for some sort of scrambled mess. I took the last slice of Hormel Smoked Ham and warmed it a bit then added the eggs, When things were set, I added some American cheese, I had mine with Amish made rye toast. The bride had hers on a bed of spinach. Bummed about the weather, but breakfast was great. The best thing about these Carbon Steel Pans, is easy clean up. Wipeout with a paper towel, warm, oil, wipe and hang.
I had an interesting soup come through my social media. Chiliatole Rojo. If you like soups this is worth a look. we just need to take these magical ingredients and…Poof! Send em thru the enchanted Lodge caldron…. …and look at that. Spicy Tangy turn your fires on goodness. I swear I did nothing.
I was and remain a cast iron guy. But I am having a royal hoot with the carbon steel pans. Many of the same properties.
After a big day (well large medium) D2 said, "Let's do breakfast" So we chopped up some veggies, I'll say it again, the KA-BAR is a fun knife to use in the kitchen. ***Extreme tip of the day*** Whether you are in the bush, the field, or the kitchen. When you don't have a lot to go around, divide it into smaller pieces. If you have one piece of bacon and two people. Just cutting it in half, makes it even. Cutting it into six pieces gives each person three pieces. Or six folks one piece each. This is one piece of bacon divided many times, Once the bacon was close to done, the veggies were added. My subconscious (Id) was in play this morning, (According to Freud's psychoanalytic theory, the id is the primitive and instinctual part of the mind that contains sexual and aggressive drives and hidden memories, the super-ego operates as a moral conscience, and the ego is the realistic part that mediates between the desires of the id and the super-ego.) Not knowing if this was just a normal breakfast, or a prelude to GD2 or WW3, WTFK, I felt the need to experiment with stretching meals a bit. My conscious mind rationalizes all this crap well enough. But I can feel it at a lower level. So I modified those saltines slightly. One could say, I divided them with "Extreme" prejudice, (Sometimes, I crack myself up) This shows just how usful that flat pommel can be. Coffee beans, nuts, tent pegs, it has purpose. Try this with one of those fancy french chef knives, I stirred the cracker dust into the eggs, When the veggies were done to my liking, I dumped them into the egg bowl and stirred it all together, It all went into the pan, Fold and top with chesee, One piece of cheese divided, most on the inside. But I like to see some on top. If my toaster worked as good as my knife, I'd be a happy camper. I think a new one is not far off. But all in all a fun breakfast. I think the key to liking a knife is having fun with it. This knife just makes things enjoyable. LV,
Mother Nature was just determined to give out one last backhand before the spring onions come. That was a good nuff reason for a big pot of Venison & Mushroom Stew. I remember this girl..and looky here, no spoilage, no freezer burn, no loss at all. Nothing but fork tender yummy in these. I bet the Almighty got tired of handing out free manna. That’s why he sent over the design for a crockpot. Who wants a bowl of something dark and rich eh?
This morning it was corned beef hash and eggs, This is fast becoming my favorite pan, The bride added spinach and tomatoes, I went straight up, The pan wiped out with a paper towel,
I was inspired by this thread to invest in a good Carbon Steel pan. Received it in the mail today so I thought I would try something for dinner. I Was going to try some simple scrambled eggs but I decided to add some freshly picked basil directly from my aero garden Having not used a carbon steel pan before. I learned by the 2nd pan of eggs that I could apply much less heat then a standard pan. I Normally cook eggs just below high. This pan cooked them just below medium!
Noice, Noice!! You're spot on with the heat. My stove has 11 settings. Almost everything in this thread was cooked on five. Just one dot below medium. If I'm doing eggs, there are several things I do. #1. Take them out ahead of time, to allow them to reach room temperature prior to cooking. 3-4 cold eggs can rob a lot of heat from a pan. #2. I turn the burner on and set the timer for 6.5 minutes. If there is meat involved, it goes in around the 4 minute point. Just eggs, at the 5-6 mark. It's good to set these pans on relatively low heat, but allow them to warm up properly. Using the timer helps coordinate the toast and other aspects of the meal. Before my toaster started to fail, it would do an english muffin to perfection in 4 minutes. Not it can range from 2 to 7. Does ESEE make toasters?? Wood fires are slightly different but similar. It doesn't take a lot of heat, but the need warm time. Smaller wood works well. Some side notes; My stove is electric, I'm not a fan. I was raised on gas. I like gas better because of it's even heat. But mine is part of my job so I can't complain. I have gotten to the point where I can cook better over an open fire, than I can indoors. Maybe because I'm more engaged and less distracted outdoors. If you study @anrkst6973 posts, you will see, he devotes a lot of time and energy to prep. Everything is portioned out, measured, and ready to go. Taking the time to be ready, before you need to be ready makes meals go a lot smoother. He is a Wizard! One last thing, I highly recommend a pro grade, flat, thin metal spatula. and a good wood one. The metal spatula and the steel pans just seem made for each other. A good quality spatula is a very underrated piece of the puzzle. @RocketmanDane Keep at it man! You're off to a great start. LV,
