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Old 03-19-2010, 10:03 AM   #183
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The only ones suitable for camp/outdoor cooking with charcoal are the camp Dutch Ovens with the rimmed lids. We bought our first one at WalMart, all the outdoor stores sell them, you can get them online from Lodge and other retailers.

We are going to stop at the Lodge Store in Sieverville next week on our way home, will try not to drool on the items too much nor load up the Interstate with cast iron products.

I would really like a legged trivet, for cooking over charcoal or wood coals. Other than a very expensive antique, does anyone know where these can be purchased??

Maggie
Trivets can be purchased thru Bass pro, Cabelas, I have seen them at Dicks sporting goods, and Lunkers.

I made mine out of Re-bar scrap from work. But they dont fold flat like the Lodge brand ones.
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Old 03-19-2010, 10:08 AM   #184
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James,

Sorry we are going to miss you, and thanks for the tips!

Had not thought of using a lid stand as a trivet. We don't have a lid stand, but I will check them out at the Lodge Store next week.

I have Nana's Aebelskiver recipe, which I could pm to you if you are interested (once we are home). It is basically a good buttermilk pancake recipe, with the eggs separated and whites beaten/folded in. I have also had my own Aebelskiver pan for about 40 years.

We would love to be able to make the Dutchstream Rally this fall, but will be on the West Coast. Maybe the next one.

Travel safe,

Maggie
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Old 03-19-2010, 10:34 AM   #185
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Maggie,

My wifes parents force me to eat Aebelskivers each Christmas morning since we have been married. They have grown on me, with lots of syrup and applesauce. They have a pan from the old country(Denmark) that has been passed down. Very hard to find in Antique stores, and probably pricey. The porcelin would be nice when cooking them as they stick to the cast iron. My inlaws pan is all cast iron and has a handle like a skillet on only one side.

To get back on topic.. The Rural King farm stores carry some but not all Lodge brand cast iron products as well.

Love this thread. Making me hungry. Can't wait to get outdoors.
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Old 03-19-2010, 11:20 AM   #186
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Airstream66,

Thanks for the tips.

We brush each hot well/depression with a little melted butter before pouring in the batter, they brown nicely and don't stick. Important that your pan is very hot.

Nana served Aebelskivers with powdered sugar sifted on top, and applesauce. Also with a piece of apple in the center, or blueberries. The syrup is probably the Americanized version.

Fellow Danes, too, I love it!

Maggie
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Old 04-26-2010, 03:07 PM   #187
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We found a dutch oven in a forclosed house a few years ago and this past weekend I went to Yosemite with my class from school and thought I would try the DO out. So, last week I watched about a dozen videos on youtube and figured it was something I could do. Its pretty big and says Keilty on the top. For dinner I stood up a rack of pork ribs on one side of it, covered the bottom with a few slices bacon and then filled it up with layers of sliced potatoes, sweet potatoes, acorn squash and dropped bits of country sausage all over everything( salt, pepper and red pepper flakes for spices). The guy camping next to me was watching and said I ought to add a bit of liquid, so I added a 3 cups of water. I had my fire big and blazing and waited until it was mostly coals. I had brought a shovel (imperative to have the long handle) and made about an inch and a half layer of coals in the cold side of the fire pit. I set in the DO into the layer of coals so the rack of ribs (inside) was facing the part of the fire pit where the rest of the fire was still burning. Then I loosely covered the lid with an inch of coals and hoped for the best. I held my hand over it after a while and I could feel one side cooling faster than the other so I did add a few coals to that side and a few more to the lid. Bout an hour and a half later I figured it was done. Every once in awhile I thought I could smell it, but you just don't know there are so many people out there cooking up some good stuff.
My classmates had been hiking and when they came back I was chillin in my chair visiting with some other people. They asked about dinner and I pointed to the fire and got the collective Ahhh... Another camper had carved me a handle with a hook so I could get it out of the fire. I got it out and at the table opened it up for the big reveal. All the vegies were all cooked down and I dug around the one side to see about the ribs. Part of the ribs had stuck to the side and as I freed it with a spatula I saw the brown crispy goodness. I hauled the ribs out to the cutting board and they split in half. I had my doubts about the ribs being cooked enough but there they were in all their mouthwatering glory with a hecka crispy side. Had no trouble slicing them up, and served them with the squash and potato medley. Everything tasted great. Only thing I would do different would be to cube the potatoes and squash instead of slice them. I could have fit more in.

Yes, theres more...
Dessert!
Fed the masses and then washed it up with a chore boy. Lined it with foil and filled it with 4 cans of peaches (drained the liquid from 3 of them) and one can of pineapples (with liquid). Covered it with a french vanilla cake mix. The mix was dry and I only stirred it in a few places, covered the top with pats of butter and put the lid on.
Since it was so much later the fire had been built up considerably and was really hot. I kind of knocked it down and got some coals out and let the fire cool for about 15 minutes. I made a thinner layer of coals for it to set on and put less coals on the lid and after 20 minutes I hooked it and rotated it. 20 minutes later armed with flashlights we managed to check it and got that collective Ahhhh.... again! We all decided about 10 more minutes, put the lid back on and ran for plates and cutlery. 10 minutes later I was serving it up. It was awesome, the fire had been too hot so the perimeter was a dark brown but not burnt. In some places the cake looked cake-like. but mostly it was more cobbler like. I poured a bit of milk on everybody's in lieu of cream and about 20 people got a scoop of this wonderfulness concoction. It was great fun to do.
Looking forward to working my way through this super long thread and getting more ideas!

These guys inspired me, YouTube - Dutch Oven Cooking with ROY and TROY
Dutch Oven Cooking with ROY and TROY
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Old 04-26-2010, 03:19 PM   #188
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Sweet! I did that boy scout peach cobbler in my DO at Trout Lake a couple years ago and it went over great - no leftovers! The ribs sound pretty YUM too
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Old 04-26-2010, 04:40 PM   #189
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Yum!! And you are a very brave soul to use real fire coals rather than briquets! I have burned every single thing I have cooked in the Dutch Oven with wood coals. Only use briquets, now---playin' it safe.

Maggie
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Old 04-26-2010, 08:50 PM   #190
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OH man Pink, that sounds GOOD! I had thought of using the DO to braise something, pork is always good, but what you did sounds awesome... can't wait for Casini '11- maybe it's all campfire cooking then.
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Old 04-26-2010, 11:57 PM   #191
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I am addicted...tonight I made more cobbler for Eric in an iron skillet and french fries in the DO on the stove. I am trying to season it better!
Casini "11 I am totally making something in the DO. I may be a DO natural! Ha ha... Pushing 50 and finally found my niche!
I wish wish wish, we could cook with fire at the rancharia rally. I am going to really perfect my cobbler recipe!!! (def will be walking around the lake all week to work off all this good food)
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Old 04-27-2010, 11:08 AM   #192
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I just skimmed this post from the beginning... how cool! Now I know why Dutch Ovens have those rimmed lids (to contain coals on top) and the feet. I'm into the ironware cooking, been making stuff in them in a regular stove, and they're about 1/8 price of Le Cruset. I bet Coq au vin would work well, or our standard chicken roast recipe: quartered potatoes and root vegetables on the bottom of a pan, salt, tossed with olive oil, salt and pepper, 1/2" of white wine in the bottom of the pan to mix with drippings into a sauce, then lay a salted and peppered chicken on top, breast side down. It takes 2 hours in an oven at 325- turn the chicken twice- maybe it would work in a DO?

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Old 04-27-2010, 11:17 AM   #193
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Originally Posted by Globie64 View Post
I just skimmed this post from the beginning... how cool! Now I know why Dutch Ovens have those rimmed lids (to contain coals on top) and the feet. I'm into the ironware cooking, been making stuff in them in a regular stove, and they're about 1/8 price of Le Cruset. I bet Coq au vin would work well, or our standard chicken roast recipe: quartered potatoes and root vegetables on the bottom of a pan, salt, tossed with olive oil, salt and pepper, 1/2" of white wine in the bottom of the pan to mix with drippings into a sauce, then lay a salted and peppered chicken on top, breast side down. It takes 2 hours in an oven at 325- turn the chicken twice- maybe it would work in a DO?

Peter
Acidic recipes, like those that use tomatoes or wine, can leach enough iron from noncoated cookware to discolor and flavor the dish. That is the best reason for those enameled cast iron pots and pans.

Le Creuset is expensive I'll admit. I opted for Lodge. It's available lots of places. WalMart has their enamel DOs, and plenty of other cast iron, on the shelf.
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Old 04-27-2010, 01:07 PM   #194
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Hi- good point about the acidic... I have made long in the past acid things in iron, with icky results ( I was 20) but I've been making Ratatoulle in an iron pot from Lodge that was pre seasoned, with no weird results. yeah I saw the Lodge enamel stuff- I have some Le Cruset and it is my go to cookware here. The Lodge stuff is made in China and I was a little leery of the colors, and the problems with lead etc.
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Old 04-28-2010, 03:18 PM   #195
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Hi- good point about the acidic... I have made long in the past acid things in iron, with icky results ( I was 20) but I've been making Ratatoulle in an iron pot from Lodge that was pre seasoned, with no weird results. yeah I saw the Lodge enamel stuff- I have some Le Cruset and it is my go to cookware here. The Lodge stuff is made in China and I was a little leery of the colors, and the problems with lead etc.
I emailed Lodge a few months back to ask where their products were made. Their response said that only the enamel cookware was made in China.

I have wondered about cooking tomato-based recipes in cast iron, as well. However, I have never actually seen it written anywhere on the Lodge web site or in the books I have that tomatoes should be avoided. Like you, Peter, I have the pre-seasoned Lodge cast iron frying pans. Normally, we don't cook anything tomato-based in the frying pans anyway.

Lastly, I am happy to see a number of our NorCal rally buddies participating in this discussion! I hope we can include DO cooking as part of the Casini rally next spring....or, sooner even!
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Old 04-28-2010, 04:20 PM   #196
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I emailed Lodge a few months back to ask where their products were made. Their response said that only the enamel cookware was made in China.

I have wondered about cooking tomato-based recipes in cast iron, as well. However, I have never actually seen it written anywhere on the Lodge web site or in the books I have that tomatoes should be avoided. Like you, Peter, I have the pre-seasoned Lodge cast iron frying pans. Normally, we don't cook anything tomato-based in the frying pans anyway.

Lastly, I am happy to see a number of our NorCal rally buddies participating in this discussion! I hope we can include DO cooking as part of the Casini rally next spring....or, sooner even!
not sure if this would work for any of you, but when I went down to the Lodge store in Serverville, TN i bought some DO liners that were made like these



10" 4 Quart Aluminum Foil Dutch Oven Liners

and I would think that you could cook what you wanted in them and at the same time have an easy clean up!
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