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Old 01-11-2014, 03:44 PM   #505
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keep checking they may get a cancellation
I'm on their cancellation notification email list. We'll see what happens. The girl at the front office said "The Airstream People" had basically filled the park for that weekend.
I did try to convince her we had a big aluminum tent on wheels. She didn't buy it...
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Old 01-11-2014, 04:04 PM   #506
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If we do that, we'll take Marie's Focus. 38 mpg vs. 13 mpg...
There ya go....that's what we'd do.

Going to be a party!


Maggie
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Old 01-11-2014, 05:20 PM   #507
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Well, I held my breath...and, we were so excited to try this that we forgot to empty the items we store in the DO before the pre-heating.

So, the initial "bounce" of the dough from contact with the heated cast iron was not as great as usual, as the iron was not as hot as it should have been.

And, I didn't do a very good job dusting off excess flour.

However! It looks pretty darned good!

Maggie
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Old 01-11-2014, 05:57 PM   #508
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Maggie,

If that's a reject I'll take it.
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Old 01-11-2014, 06:01 PM   #509
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, not a reject....just not as perfect as I would like.

Also affecting the outcome, 65 degree temps and a pretty good wind.



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Old 01-11-2014, 06:46 PM   #510
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Lonewolf--somewhere
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Waiting:
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Keep checking the Park website, several times a day if you can.


We have heard rumors that plans are in the works for another campground loop on the mainland side of the cauzeway. Of course it won't help for March, or even September, but one of these days, it just might. Just keep checking.

BTW, there are 2 nice ladies that work the office. Mom works weekdays, daughter works weekends. If you talk to them, please tell them what a fine job they do.


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Old 01-11-2014, 07:32 PM   #511
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Oops, where's my eraser

3 - Delta Queen
5 - mtnluvrs
8- stellaluma
10 - TowJob1975
11 - Captain Hank
14 - Twobikes
15 - jm2
16- Wendy and David
17 - Doug and Maggie
18 - justretired
20 - Musicmaster
21 - BAB
22 - GCinSC2
23 - StreamNtyme
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25 - Nilesrob
26 - SeeMore
28- Charlotte
29 - sctinman
30- Skatiero
32 - Florida55
33 - Landyatch79
34- Eddie and Kathy
35- Airstreemer
36 - mcdowellc
37- mbmbstreamer
38- Jane and Steve
39- egrbeav
40- Lucky Ducks
43 - tubewannabe
44- moparjohn
45- 3Dog Nite
47- Beachhouse Mark and Kerry
48- woodja Pete and Geneva
50 - Sandlapper
51 - Phil,Sue, Cheryl
52 - RobandJan
53 - TerryandAnn
54 - SafariStreamer
55 - John and Linda
56 - Ronnie B
57 - Big Hooter
58 - Arrowstream
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60 - Alan and Shannon
61- GreggH
62 - Tinbender
63- bamurfree
64- Renee and Shack
65- SilverEagle6
66- jsaperkins
71 - StreamNmemee
Lonewolf--somewhere
Carl2591--somewhere else
69slvrbelle--??????
Beetlebob--might need a truck stop just to park his truck

Waiting list:
Touring Dan
Streaminguy
Overlander63



Keep checking
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Old 01-12-2014, 08:39 AM   #512
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Wow!

This is going to be some event! I am so glad I booked when I did. I hope those in waiting find a spot. On the subject of DO cooking, I have a large cast iron pot, not sure if its a DO, the lid is rounded, not open with a rim on top. will it work? I do believe I want to try. John. Also I can get lump charcoal at a good price, (my work sells it) can you cook with that instead of briquettes ? John
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Old 01-12-2014, 09:50 AM   #513
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Your rounded top cast iron pot sounds like a conventional Dutch Oven, which is what I have and use at home, inside my oven. I am going to give instructions on baking bread with both.

You can cook over an open fire with what you have, but can't bake with charcoal with that, in my experience.

You need the type with legs and the flat, inverted lid, to hold briquettes. Have to have that top heat source. We like the Lodge 12", 8qt, which are $50 or so online.

The briquettes you are talking about would be of different sizes, I believe, which would not make them good for baking, IMO. Different sized briquettes would create much more irregularly dispersed heat....kind of like using coals from a campfire, which would create the same thing.

These would be good for frying, though, or perhaps soup, stew, roast, etc. Might wait for someone else to weigh in on this, as well.

Going to be so fun!


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Old 01-12-2014, 10:22 AM   #514
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The dutch oven $19.99 price with 20% discount is $15.99. Bought one this afternoon at the local TS @ Denver NC. One big possum size.

Hank, Thanks for the tip,
Check your dutch oven.

Though i have 3 lodge dutch ovens (different sizes) i thought i would pick one of these since they were such a good price. Unfortunatly the lid did not fit as it should.

As has been mentioned you will be putting charcoal on the lid. The seal of the lid to the pot should be fairly secure to hold in the heat and the steam to some degree. The ones that i looked at were so loose that you could slide them to one side and open a space about 1/4 inch. When lifting coals on and off the lid this would set you up for less than desirable outcomes.

Hopefully the batch here in Asheville were just a bad run.

Looking forward to the event. Will be a blast i am sure.
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Old 01-12-2014, 10:26 AM   #515
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ok, thanks

So I need to invest in a "real" DO with legs ands inverted lid. And use charcoal briquettes not lump, ok, game on. MPJ.
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Old 01-12-2014, 10:38 AM   #516
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John. Also I can get lump charcoal at a good price, (my work sells it) can you cook with that instead of briquettes ? John
Moparjohn

As Maggie states the lump charcoal can take a little more practice than the formed briquette. In addition to being different sizes they are also often hotter, though the do not usually last quite as long (burn time).
The original cooks using cast iron did so before the briquette idea was conceived. I think it would be fun to do some experimentation with the two. Let me know what kind of bargain you can get and i will surly try some.

I can't wait to taste all the goodies that can be cooked in the good old cast iron.
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Old 01-12-2014, 10:57 AM   #517
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So I need to invest in a "real" DO with legs ands inverted lid. And use charcoal briquettes not lump, ok, game on. MPJ.
That would be my recommendation.

The DO experts recommend using a good quality charcoal, like Kingsford, but not Matchlight, which burns hotter and for a shorter period than regular briquettes.

I think some experimenting would be great fun....especially with those deeper DO's which have more space between your baking item and the lid.

I once tried to cook peach cobbler with coals from a woodfire.

There are recipes for digging a pit and burying a DO with a roast of some sort, with woodfire coals beneath and atop, then covering all with dirt for the day while you are hiking, fishing, etc.

I have a pile of cast iron cookbooks I have picked up over the years, and have them stored in a cupboard for use and perusal at the rally.

I also have one on fireplace/open hearth cooking, which has some great tips on use of woodfire coals.

Personally, for baking I like the predictability and ready availability of Kingsford.


Maggie
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Old 01-12-2014, 11:09 AM   #518
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ok

Chill ,I'll get you a price on lump charcoal. Maggie, thank you so much for your expertise. I sell Royal Oak here at my store, so I will bring some of that. This is going to be fun! John
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