[Coals]

On a side note I use a Thermos Nissan Cook N' Carry:

You just pre-cook you beans/meat in the inner pot, take off the heat and place in the outer pot. Its main advantage is that it saves on butane or fuel.

I cooked a pot pinto beans last week. After the usual pre-soak for 8 hours I boiled them for 15 minutes and then added them to the outerpot for about 3 hours - cooked to perfection, without any risk of burning them! I would have used 2 hours of gas otherwise.

Its not cheap but it well worth it. Here's the amazon link

http://tinyurl.com/bnzws2

 

[NaeKid]

Some more info about that pot would be great. Would you consider it similar to a crock-pot - but - the outter pot is just a great insulator - or - is the outter pot heated in some way to work like a regular crock-pot?

Is it designed more towards the back-country camper or is it designed more towards home-use?

 

[Coals]

Hi

Would you consider it similar to a crock-pot - but - the outter pot is just a great insulator

Crockpots use low temperature cooking for prolonged periods, which requires fuel. The Thermos doesn't because as you say because the outer pot is vaccuum insulated. The heat from the initial cooking is retained for a very long time. My beans were still steaming hot when I removed them after 3 hours.
Its the same concept as the haybox that were common early last century. Usually consisting of an old box You precooked the meal, put the pot in the box, and then you padded around the pot with sawdust/rags/insulting material.

On the website "In the wake" you can download a pdf book that covers a lot of everything concerned with how to live when society collapses. He does devote a good few pages to cooking. Here is his table for cooking times using the haybox - which I used for reference.

You can download it here:

http://www.inthewake.org/downloads.html

Its sometime not available - if not I'll upload it - its free.

So you could make one for the price of an old box if you wanted to. The Thermos is the modern version.

Is it designed more towards the back-country camper or is it designed more towards home-use?

A Thermos is like a very large very well insulated coffee flask - So I would imagine if you dropped it or gave it any hard knocks it might break. So unless your transporting it from house to house via a car, mine will be staying for home use only

I have the British version called the "Shuttle chef", which is almost identical. I have photgraphed the instruction booklet for you. Sorry for the naff pictures, I don't have a scanner, and my photoshop skills are limited The paper in real like is glossy white!

They are clear though. They might be of some help:

Sorry, for some reason the forum software thinks I have six images on this post, so my pics are wrapped in code.

http://www.imagebam.com/image/33110729039707

http://www.imagebam.com/image/d66e0e29039711

Cheers

 

[dukman]

I wanted to chime in on the cooking with propane... Cracking a window, while helping to ventilate, won't necessarily get rid of the carbon monoxide. It normally stays low to the floor. Crack a patio door if you have one instead of a window.

I noticed the other day that the local truck stop has 12v appliances... anyone know how much run time you would get on one if you took your car battery inside your apartment?

 

[NaeKid]

I wanted to chime in on the cooking with propane... Cracking a window, while helping to ventilate, won't necessarily get rid of the carbon monoxide. It normally stays low to the floor. Crack a patio door if you have one instead of a window.

I noticed the other day that the local truck stop has 12v appliances... anyone know how much run time you would get on one if you took your car battery inside your apartment?

It would be better to use "indoor-use" batteries, like the batteries used on electric-scooters and have them connected to solar-panels. We have another section here on PS that has more solar / battery system information if you would like to discuss it more in there.

 

[Adelle]

If you need an emergency stove for home use only I recommend an Iwatani catering burner. It runs off of butane cans and is meant for catering use. Much easier to use in a kitchen than a camp stove. They are also much safer to use indoors than white gas or other camping type stoves.

Where can I get me one of those for a good price?

 

[Canadian]

Any local restaurant supply store should have them and the BU-6 cans that go with them.

Iwatani_Top

Tell them you have an out of home catering business and open a business account with the restaurant supply store. The should sell it to you for the restaurant rate which should be at least 20% off retail.

 

[NaeKid]

BBQ Brocoli

Well folks, I just created a new dish - it worked out very well on the first round, made it a second and third time - and - every time it tasted amazing.

A single "mini-loaf" tin per person (disposable or re-usable are both fine)
Tin-foil to cover.

I use frozen broccoli and fill the mini-loaf pans to near the top. Then I spoon some sour-cream and cheeze-whiz over the top (about a table-spoon of each). Then I spread some "three-cheese" shredded cheese (TexMex mix) and then I hand crush "Vegi-Thins" crackers over the container. The tin-foil will then go over the whole setup (the crackers create a barrier between the cheese and tin-foil).

I place into a "full-hot" BBQ on the top-rack for about 15 minutes prior to putting my meat onto the lower rack for cooking. Tastes very good with chicken breast wrapped in sauteed onions with homemade honey/garlic/mustard sauce.

 

[NaeKid]

Salsa Chicken of the sea

I came up with an amazing tasting salad the other day.

Hand-shred lettuce and place in a bowl.

Dice cucumber, fresh onion and spread over the lettuce.

Open can of tuna, drain very well. Flake-out the tuna and spread approx. 1/2 can over salad.

I like using medium-hot salsa and spoon over the tuna - spread completely and evenly over. The "spice level" is lowered due to the other ingredients - it is not overpowering.

Sprinkle cheddar and parmesan cheese over and serve.

 

[NaeKid]

Yes put more recipes online Vance.

Does anyone here cook with an Egg? The grill.

My step-brother bought himself one of those Egg-Grills and he loves it. He does alot of experimenting with different woods, foods, heats, etc and he always comments about it. He is even worse than I am about outdoor cooking food - he has enough outdoor cooking appliances to feed a small army! :2thumb:

 

[NaeKid]

Breakfast omelette

ZIPLOC OMELETTE

This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelette!!!

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, spices, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelettes in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

 

[Canadian]

Nice. I'd do the same with restaurant supply boilable bags. Depending on how you tie the bags you can make all kinds of shapes.

 

[Canadian]

I don't have many dishes written down. Here's a link to my youtube channel. It shows a few ways on how to prepare ingredients for other dishes.

YouTube - updowngroupfood's Channel

My egg white video is one of the most popular on youtube. Who knew?

 

[lanahi]

Wheat Sausage

I'm definitely going to try those omelets!

WHEAT SAUSAGE
* 2 cups ground cooked wheat - not packed. (Grind with fine blade of a food chopper).
* 1 egg
* 1 T. oil
* 1 T. brown sugar
* 1 1/2 t. ground sage
* 1 t. sausage seasoning
* 1/4 t. each onion and garlic salt
* 1 t. beef soup base or bouillon
* 1 t. worcestershire sauce

Mix all ingredients together except wheat. Gently fold in wheat. Drop from a spoon into a frying pan of hot oil, 325º - 350º. Flatten slightly and fry about 6-7 minutes on each side. Freezes well after cooking. Good on pizza. Very mild.

"MAPLE" SYRUP:
* water
* brown sugar (regular sugar can be used)
* a few drops of Maple Extract
Add enough water to the brown sugar to just get it liquified...about half the water as sugar. Cook over stove top while stirring until syrup is the right consistency. Pull off heat and pour a bit of maple extract into it. It's ready for use. It also stores well in the cupboard. Don't put it in the refrigerator or it will start to re-crystalize. Tastes good!

Whole Wheat Crackers
1-1/2 c whole wheat flour
1/4 tsp salt
2 tbsp oil
4 tbsp water
Combine dry and wet ingredients separately, then mix togehter thoroughly. Roll out on an oiled cookie sheet and score. Bake at 325 degrees 20-30 min.

 

[lanahi]

Mock Sausage

MOCK SAUSAGE (really tastes like sausage!)

3 c. cooked beans
1/2 c bread crumbs
3 eggs, fresh or reconstituted
2 tbsp fat
1/2 tsp sage
Salt and pepper

Add ingredients together, form into sausages. Roll in crumbs, egg, and crumbs again. Saute until brown. Makes 6-8.

 

[mdprepper]

I will be trying the Ziploc Omelette this week. I don't know how I missed this thread before, thanks for reviving it.

 

[thepantryshelf]

THRIVE freeze dried foods require no cooking and can be revived with cold or hot water so they are great in an emergency situation.

 

[NaeKid]

Cooking the dogs

A quick-n-easy way to have hotdogs for lunch is actually easier than you think. Take a "large-mouth" Thermos like the kind that you would put soup into and toss in a few hotdogs. Boil up a pot full of water and pour the water over the hotdogs, seal it up.

Inside the lid area, put ketchup-packets (mustard, mayo, relish, etc) for fresh condiments on the trail. The only thing you need to worry about are the buns being crush'd, so, place them in a "hard" plastic case.

Note: I didn't come up with this idea, it came from someone else who does it during motorcycle riding.

 

[BillS]

You could also buy kerosene cooking stoves from this place:

http://www.stpaulmercantile.com/

You can buy kerosene for somewhere around $40 for 5 gallons. Where I live you can buy it at the pump at tractor supply stores for about $4.30 a gallon although then you need a place to store it. I like kerosene because you can use it for cooking or for heating in a kerosene heater. I think propane is too dangerous to store a large number of tanks indoors.

 

[CrackbottomLouis]

On a side note I use a Thermos Nissan Cook N' Carry:

You just pre-cook you beans/meat in the inner pot, take off the heat and place in the outer pot. Its main advantage is that it saves on butane or fuel.

I cooked a pot pinto beans last week. After the usual pre-soak for 8 hours I boiled them for 15 minutes and then added them to the outerpot for about 3 hours - cooked to perfection, without any risk of burning them! I would have used 2 hours of gas otherwise.

Its not cheap but it well worth it. Here's the amazon link

http://tinyurl.com/bnzws2

That thing looks great. I will have one. Have you ever tried to do meat, rice and beans at the same time in it?