TooRisky
Basic Member
Posts:382
 | | 16 Feb 2009 09:24 PM |
| I need to go shopping bad, and was rummaging around and found a couple beef patties and had a can of italion stewed tomatos. I simple salt/pepper the beef patties and cook till almost done, open the tomato's and pour over, lower the heat and let the tomatos get hot and meat finish cooking (5 min max) Then plate it up....All the flavors and spicing is there, absolutly delishious and filling. just salt, pepper, meat, and can of stewed tomatos (Mex/Ital.) 1 pan, 1 plate, 1 fork to clean Steve |
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Morris Yarnell
Advanced Member
Posts:771
| | 17 Feb 2009 07:57 AM |
| You may have found the secret to camping...keep it simple. Why the plate? Check out this site www.camp-cook.com/forum/ Lots of menu items for camping. |
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TooRisky
Basic Member
Posts:382
| | 17 Feb 2009 10:51 AM |
| Posted By Morris Yarnell on 02/17/2009 7:57 AM You may have found the secret to camping...keep it simple. Why the plate? Why the plate you ask.....well I was at home, if camping the plate would be a paper plate for sure ;) Steve |
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Mike Rupp
Veteran Member
Posts:1355
| | 17 Feb 2009 11:14 AM |
| Why keep it simple? Some people don't enjoy cooking. I understand that. For them, simplicity is a high priority. They want to roll into camp and make a quick dinner and relax and move on to different things. Simplicity for them is a virtue.
I, on the other hand, enjoy cooking in the outdoors. When I don't have constraints such as space in the vehicle, time, etc., I like to make it complex. For me, food isn't about simply filling my belly. I want to enjoy it. Especially on a quick trip where I have plenty of space in the fridge, I want to have a special meal. I want to remember it years later. I enjoy making a restaurant quality meal while I'm on a trip. |
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Craig Miller
Posts:11803
| | 17 Feb 2009 11:37 AM |
| I like a memorable meal, but like to keep it simple enough to have the time to enjoy it. I'm certainly not opposed to tasting what Mike cooks up though... he is an award winning camp chef after all.
Salmon fillet with cuban garlic lime marinade, wild rice or risotto, a salad bag, and a merlot.
Tortellini/alfredo sauce w/ a salad bag and a cab.
Steak and steamed broccoli
Tasty Bites Indian Food w/ a spiced tea
Kabobs prepped at home and left to marinade as you drive in
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TooRisky
Basic Member
Posts:382
| | 17 Feb 2009 12:24 PM |
| Simple to complex....I see a theme here in the discussion, while camping probably besides the campfire chat, the meals come in a close second as far as highlights of a camping life. Steve |
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Todd Eliason
Veteran Member
Posts:3520
| | 17 Feb 2009 12:41 PM |
| I'm all for simple and good. Simple to clean is especially important for me!
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Mike Rupp
Veteran Member
Posts:1355
| | 17 Feb 2009 01:01 PM |
| I could take about kebabs all day long. That's what I've been working on lately. I spend some holidays in Toledo, OH visiting my wife's family. Toledo has a really large Lebanese population, so I've been able to sample a lot of different styles of kebabs. Every different culture in the middle east has a slightly different take on kebabs, but they are all good in their own way. From the cinnamon and allspice of Lebanon to the extremely simple salt & pepper of Persia, they are all great. I've been perfecting a lamb shish kebab over the last few years. Recently, we had a dinner party at my house and one of the guests said that my shish kebab was the second best lamb she's ever had. The best was made by her father, who happens to be a sheepherder.  |
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Paul Wilhelm
Basic Member
Posts:302
| | 17 Feb 2009 01:42 PM |
| Sometimes a granola bar and canned espresso is all there is time for.  However I too appreciate pulling out the Riedel stemware from the Pelican case. Pour in a nice smooth Cab-Merlot with steak and shrimp with grilled vegetables. Mmmm, even a great tasting meal is better outdoors. Hey Mike, taking any trips? When and where? |
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Paul Wilhelm
Basic Member
Posts:302
| | 17 Feb 2009 01:42 PM |
| Sometimes a granola bar and canned espresso is all there is time for. However I too appreciate pulling out the Riedel stemware from the Pelican case. Pour in a nice smooth Cab-Merlot with steak and shrimp with grilled vegetables. Mmmm, even a great tasting meal is better outdoors. Hey Mike, taking any trips? When and where? |
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Mike Rupp
Veteran Member
Posts:1355
| | 17 Feb 2009 01:53 PM |
| Paul, I am itching to get out of the house. Cabin fever is getting really bad at this point. Once, I get my truck squared away, I'll try to put a weekender together so we can share some cooking. It would be great to do a trip in the summer time right around the Copper River salmon season. I've can do a really decent salmon. I season it a little less assertively than Craig's Cuban lime marinade. Accordingly, I accompany it with a wine that is more delicate: a nice Domaine Drouhin Pinot Noir. Most people find a wine that is good for a certain meal. That wine is so good, I had to search out the perfect recipe to accompany the wine. I really need to stop checking this thread. I'm making myself crazy thinking about all of this good food. |
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Craig Miller
Posts:11803
| | 17 Feb 2009 02:41 PM |
| Mike,
Actually the Cuban Lime only gets pulled out for Atlantic Salmon since the meat is so mild. My father and I have been perfecting a BBQd salmon recipe for years... There's nothing better in the PNW than a King/Chinook Salmon with butter, lemon juice, and a pinch of salt/pepper cooked on a cedar plank with Wild rice and basil french bread on the side. The meat is rich enough that it pairs perfectly with another PNW favorite the award winning Waterbrook Merlot.
Everyone's suggestions sound sound fantastic. We need to do a trip where we share our food with each other.
Craig
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Todd Eliason
Veteran Member
Posts:3520
| | 17 Feb 2009 02:43 PM |
| NWOS Iron Chef? |
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Craig Miller
Posts:11803
| | 17 Feb 2009 02:46 PM |
| Posted By Paul Wilhelm on 02/17/2009 1:42 PM Sometimes a granola bar and canned espresso is all there is time for.
I'm going to use this as an example... why not just pick up some Orange Flaxseed muffins, or something else that is extra tasty but uber-easy? Same with the lunchtime. Some people eat PB&J on Wonderbread when it takes the same amount of time to throw together roast beef, blue cheese, red onion, and mayo sandwhich on focaccia bread. Same prep time, but 10x the flavor.
I don't mean to sound stuffy though. I ate hot dogs on my last trip, and boiled a can of campbells soup for lunch. Sometimes, what's in the cupboard is what you eat because getting out there is more important than what you are eating. Oh... and PB makes awesome survival food. One jar has like 6000 calories in it. |
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Craig Miller
Posts:11803
| | 17 Feb 2009 02:46 PM |
| Posted By Todd Eliason on 02/17/2009 2:43 PM
NWOS Iron Chef?
We almost did this once.. Ike wanted to require everyone to cook on the manifold. I think he used the term "ChuckWagon" to describe the event.
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Andy Berglund
Tacoma, WA
Veteran Member
Posts:3453
| | 17 Feb 2009 02:50 PM |
| Posted By Craig Miller on 02/17/2009 2:46 PM I don't mean to sound stuffy though. I ate hot dogs on my last trip, and boiled a can of campbells soup for lunch. Sometimes, what's in the cupboard is what you eat because getting out there is more important than what you are eating.
Andy |
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Mike Rupp
Veteran Member
Posts:1355
| | 17 Feb 2009 02:57 PM |
| Not to hijack the thread, but I'd love to talk to your father about his take on Atlantic salmon. I don't buy any farmed salmon because of what I've heard about the issues associated with salmon farming in BC. Many people have stated that the sea lice that are prevalent around the salmon farms have done major harm to the wild Pacific salmon.
Ok, back to cooking. I've been experimenting with cedar / alder planked salmon since I moved here in 2005. It is a wonderful way to cook salmon to highlight the natural flavor of the salmon itself. I have only one small issue with the method: no matter what you do, the skin stays soggy. The meat itself is fantastic, but the skin isn't really edible. I've been pan frying salmon skin side down for most of the cooking time to really crisp up the skin. I know most people aren't interested in eating the skin, but I love crispy skin. I also love fried chicken skin. When I see people peel away the skin and toss it, I shake my head in amazement. |
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Craig Miller
Posts:11803
| | 17 Feb 2009 03:01 PM |
| Mike,
Try shaving the Cedar Planks and put them on top of the briquets. Basically smoke it. Ironically, my Mom and Dad met counting Salmon Eggs. My Dad's graduate professor is more or less responsible for what we know today as farm raised Salmon. My Dad won't touch Atlantic Salmon. Then again, with so many former students owning fishing boats in Alaska he is networked well enough to always have the best Salmon available... preferably fresh off the boat. Just because it seems to fit this thread. If you guys haven't taken the time to buy fresh oysters from the Westcott Bay Oyster Farm on San Juan Island, you haven't lived. http://www.westcottbay.com/
Craig
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TooRisky
Basic Member
Posts:382
| | 17 Feb 2009 07:10 PM |
| Posted By Mike Rupp on 02/17/2009 1:01 PM
I could take about kebabs all day long.
That's what I've been working on lately. I spend some holidays in Toledo, OH visiting my wife's family. Toledo has a really large Lebanese population, so I've been able to sample a lot of different styles of kebabs. Every different culture in the middle east has a slightly different take on kebabs, but they are all good in their own way. From the cinnamon and allspice of Lebanon to the extremely simple salt & pepper of Persia, they are all great. I've been perfecting a lamb shish kebab over the last few years. Recently, we had a dinner party at my house and one of the guests said that my shish kebab was the second best lamb she's ever had. The best was made by her father, who happens to be a sheepherder.  Just learned today....Shish means to squere(sp) and Kabob means any cook meat....Thanks to Tony Bordain Steve |
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TooRisky
Basic Member
Posts:382
| | 17 Feb 2009 07:15 PM |
| Posted By Craig Miller on 02/17/2009 2:46 PM Posted By Todd Eliason on 02/17/2009 2:43 PM
NWOS Iron Chef?
We almost did this once.. Ike wanted to require everyone to cook on the manifold. I think he used the term "ChuckWagon" to describe the event.
when I drove truck this was very common Steve |
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