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Old 02-20-2014, 06:40 PM   #687
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Maggie,

For those that might not have seen or tasted the PB spread, this is an example:

Amish Peanut Butter Spread: Smooth and Creamy with all Natural Ingredients

In a lot of the Amish country resuturants we favored back in OH this was on the table or served with the bread. Good stuff.

Gary
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Old 02-20-2014, 07:45 PM   #688
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Originally Posted by doug&maggie View Post
I call it "doing for others to a fault".

Speaking of wine....we have been carrying around a couple of bottles of Prosecco which are earmarked for this rally. There is this concoction with frozen raspberries that I am dying to try....and hoping it will be warm enough.
Maggie
Ok you got my attention when you talk about wine and raspberries!
Will there be a tasting? I will be happy to contribute a couple bottles of vino.
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Old 02-20-2014, 07:53 PM   #689
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Prosecco is an Italian champagne.

It and the raspberries will be mixed in a pitcher.

Assuming it is not too cold, and we need hot whiskies instead.

We will, of course, share what we have....discreetly, of course, John.


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Old 02-20-2014, 08:00 PM   #690
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bring a beer, get a beer

bring some wine, get some wine

bring a Bourbon, get a bourbon

bring some good single malt, get.....well, just leave it for me.



John
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Old 02-20-2014, 09:54 PM   #691
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I will leave the creek water at home if there is going to be some single malt?

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Old 02-21-2014, 04:41 AM   #692
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John, drop by Wilkes county, we'll add it to the festivities.

.....bring a jar, get a jar.
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Old 02-21-2014, 06:52 AM   #693
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I will leave the creek water at home if there is going to be some single malt?

Big Hooter
Some of us were too busy baking carrot cake to get to taste that special brew last year.

I think a nice assortment of beverages to share would be appropriate.


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Old 02-21-2014, 02:01 PM   #694
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mmm

mmm carrot cake.....
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Old 02-21-2014, 02:13 PM   #695
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Not this year.

I have a great peach cobbler recipe that I have made successfully in the DO, and that is my tentative plan for Saturday night. Equally yummy, but not quite as labor-intensive.

Starting to get excited about the rally....it's getting really close.


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Old 02-23-2014, 05:55 PM   #696
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Testing before the snow.

Today was a beautiful day here in Asheville and they are now calling for snow again tonight. Does not look like it will be a serious one but it will be cold none the less.
The daffodils are poking their heads up from their winter hiding place and the spring peepers are beginning to call for their mates. It must be getting close to time to head to Alumalina. I thought I would take the opportunity to warm up the dutch ovens and do a little testing. I found a new trick that cut my total time start to finish to less than 60 minutes. Currently my Dr.'s orders are to cut out all carbohydrates. The ladies in my house love the plan as I test cook and they test eat. I do believe that I will be taking a brief respite from the diet while we are "camping". I understand that good Bourbon or even better- Single Malt- can help remove carbs from your system.

Oh well for now we just practice. Looking forward to a great weekend that is just around the corner.
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Old 02-23-2014, 06:01 PM   #697
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Great job!

Looks scrumptious!


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Old 02-23-2014, 07:47 PM   #698
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Looking great. Just campfire time for us last night, need to get the DO out and cook something.
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Old 02-25-2014, 10:43 AM   #699
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Dutch Oven Tools

Dutch Oven Tools

This is just a short list of cooking aids that I think can make cooking with a DO safer and better.

Coal Tongs. You can use an old set of long handled tongs for placing briquettes.

Lid Lifter. Several tools can do this safely, but having one that handles the lid w/o allowing it to tip and spilling ashes into the meal is a gotta have it eventually. Im sure well have several on hand so you can see which one you like.

Cooking Gloves. I carry some heavy welding gloves for working around the open fire in particular. DO work may not require them as much.

Wisk Broom. Many of the references Ive seen recommend a wisk broom for clearing the ash off of the lid of Camp DOs while handling or cleaning.

Small Camp Shovel. I have a folding camp shovel that works really well for handling campfire coals.

Trivet or Pie Cooling Rack. These can be used for cooking a pie or anything that you want elevated just off the bottom of the DO.

DO Liners. Seen em just havent tried one.

Lid Stand. This tool is a place to put your lid when you take it off the DO. Might be easy to improvise. Piece of wood with aluminum foil on it?

Charcoal Chimney. Bet well have several on hand. I also use my campfire to start charcoal.

Cooking base. Were at a State Park and should leave it cleaner than we found it. Any DO cooking on the dirt ground, (at least thats what we have at the Sandlapper site) how about using several layers of tin foil or a 12 X 12 or 16 X 16 patio stone. These are at home centers etc couple of bucks and you have a reusable solid base for the coals and DO. Other styles?

Misc. Longer handled utensils, supply of paper towels and oil or shortening to use after cleanup to prep for storage are almost required.

I plan on bringing my tripod, firewood, lid lifter, chimney, charcoal, cooking grate, maybe an additional fire ring and my gotta have it fire poker.

The PDF has links to some YouTube videos that demonstrate some pretty interesting meals or techniques.

Cooking with a DO takes just a bit of practice and a few tips on the way can help and the meals are almost unlimited and in camp they just fit right in and can make a great conversation starter.

Looking forward to all the DO cooking and sharing.

Gary
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File Type: pdf DO Cooking Videos.pdf (85.2 KB, 30 views)
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Old 02-25-2014, 11:33 AM   #700
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I'm bringing a tent.. I figure that'll motivate me to get this thing done.
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