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Ganaraska · 11-30-2013, 02:42 PM

Speaking of rye bread recipes during WW1 Denmark was cut off from imported foods and had to fall back on what they could grow.

Nutrition expert Dr. Hindehede was in charge of rationing and food planning. He developed a new recipe for rye bread. Previously, they used 70% of the rye grain, the other 30% was discarded during the milling process. His formula used 140% of the rye, doubling the available bread rations.

Here is how he did it. He included 100% of the rye grain, bran and all. Plus 20% barley flour and 20% wheat bran.

He said this gave a lighter more palatable loaf, much nicer than the heavy, sour German black bread.

It is interesting that during this period of time the death rate in Denmark fell to the lowest ever recorded in a European country. All on a diet consisting of rye bread, barley porridge, potatoes, cabbage, and whatever fruits and vegetables they could grow. Beef and pork were available but the farmers kept them for themselves and you had to be rich to eat meat regularly. There were limited amounts of eggs and milk.

Infectious diseases like tuberculosis declined slightly but degenerative diseases like high blood pressure, heart disease, hardening of the arteries, diabetes, gout and arthritis nearly disappeared.

I thought it might be fun to try the good doctor's recipe, maybe with a shot of wheat germ for extra added vitamins.

samyjam14 · 11-30-2013, 08:42 PM

Quote:

Originally Posted by doug&maggie

I read somewhere that folding rather than rolling bread dough makes a nicer loaf with a denser crumb. This one came out beautifully. (Upside down, damn Ipad)

18 coals on top, 8 on the bottom, rotating lid and base per usual every 15 minutes. After 30 minutes, I moved all the top coals to the edge, which allowed this to brown nicely without burning the center.

Don't know why this loaf became so large.

Maggie

It looks yummy!!

I use the Artisan Bread in 5 minutes a Day recipe at home in the DO/oven and it's always perfect.

I will try that recipe with your heat directions on your post.

:-)

**GCinSC2** · 12-01-2013, 01:58 PM

Quote:

Originally Posted by James Rogers

Also to the others that wrote on this site. First Lodge does not make a 14" deep Camp Dutch Oven that is 11 quarts. It is a 14" deep at 10 quarts.

James,

I was reviewing posts in here looking for ideas and stuff for next spring Alumalina, we're doing a Dutch Oven cooking event Maggie is going to show her skills and, well I'll add what I can.

I saw the above about the deep DO that I own, here's the box info, 11qt for this 14DC02. I purchased this one about 2001 or so. Maybe I have 2 discontinued items, my 20" skillet and this DO.

Finding some good stuff.

Gary

**GCinSC2** · 12-02-2013, 04:06 PM

James,

Well, I was still puzzled by the 10qt vs. 11qt, little research and the 14DC on the Lodge website says 5" deep, simple enough. Measure, its 5" deep. But wait, look at the Lodge shipping label in the lower right corner, 10 qt but the box is 11 qt.

So instead of having a discontinued DO I think I have a miss printed BOX!

Back to recipes and technique.

Gary

James Rogers · 12-02-2013, 08:01 PM

This last Feb. I bought a OwensboughO wagon. I had some repair on it to get it ready for the chuck box that I built for it. I have had a hard time finding some of the stuff for the wagon. I took it to a Bluegrass festival and did my first cooking with it. No competition Just cooking and selling to the public. I have entered in the Saddle Up cook off in Pigeon Forge next Feb. 22, 2014. Stop by and say howdy. Don't forget to wish me good lick. I'll need it.I'll be the guy with the old clothing on. LOL I'll also be in Cartersville on March 8, 2014 for the cook off there.

James Rogers · 12-02-2013, 08:04 PM

PS I forgot to tell ya that our Airstream moho burnt to the ground last Memorial day. We were just 1 mile north of Corbin, KY. I was really sorry to see it go that way. RIP

Lily&Me · 12-03-2013, 05:31 AM

Yikes, James!

Too bad about your AS! Glad no one was hurt.

Maggie

**GCinSC2** · 12-04-2013, 06:44 PM

James Rogers,

I have a old school hand made tripod that I have used for my 14" DO and will most likely use again on the tripod, but looking to prevent it from tipping on the hook. The bail doesn't have any center notch.

Any suggestions how to use it on the tripod hook and keep it from tipping?

Sorry to hear about the fire, that stinks.

Thanks,

Gary

James Rogers · 12-05-2013, 05:30 AM

You don't really need a center notch. Just make sure food is centered and get the hook as close to the center of the bail as possible. You might have to tweak it a little but the pot will stay where you put it. I have done it many times with a roast, cobblers and stews. I didn't have any problems.

AirHeadsRus · 12-05-2013, 05:36 AM

Hi Jim,
You guys coming to the Canopener this year? Haven't seen you on the sign up sheet.
Hope you and R have had a great year!

James Rogers · 12-11-2013, 06:32 AM

It doesn't look like we will have time to come down for the canopener this year. I still have a lot of work to get my Chuckwagon ready for the cook off in Pigeon Forge, TN in Feb. I hope it's warm for you all.

Jim & Susan · 01-18-2014, 07:12 PM

Hi Guys. Susan recently subscribed to a magazine called "Taste of the South". Their annual Cast-Iron issue came in the mail today. "47 Very Southern Recipes" says the cover story. Can't wait to try the Braised Beef Chili recipe. Hint, it starts with a 3 pound boneless chuck roast.

Cold weather=comfort food. Chili is my ambrosia.

Stay warm y'all.

Jim

**GCinSC2** · 01-18-2014, 07:40 PM

Quote:

Originally Posted by Jim & Susan

Hint, it starts with a 3 pound boneless chuck roast. Cold weather=comfort food. Chili is my ambrosia.

Stay warm y'all. Jim

Need pics but it sounds great.

Rollster · 01-18-2014, 07:45 PM

Quote:

Originally Posted by GCinSC2

James Rogers,

I have a old school hand made tripod that I have used for my 14" DO and will most likely use again on the tripod, but looking to prevent it from tipping on the hook. The bail doesn't have any center notch.

Any suggestions how to use it on the tripod hook and keep it from tipping?

Sorry to hear about the fire, that stinks.

Thanks,

Gary

We have used a couple of cable clamps on the handle of the dutch oven on either side of the tripod hook. Works great and you don't have to worry about your dinner ending up in the campfire!

Coaster · 01-19-2014, 04:49 AM

Quote:

Originally Posted by GCinSC2

James Rogers,

I have a old school hand made tripod that I have used for my 14" DO and will most likely use again on the tripod, but looking to prevent it from tipping on the hook. The bail doesn't have any center notch.

Any suggestions how to use it on the tripod hook and keep it from tipping?

Sorry to hear about the fire, that stinks.

Thanks,

Gary

we used two wire rope cable clamps. Tighten two nuts east on easy off. Put them about a half inch apart. Good luck

T-SQUARE · 01-20-2014, 07:38 AM

Hi there,
Just want to say that "Dutch Oven Cooking for Dummies" is the best book to find everything you ever wanted to know about the subject with lots of recipes. Try it, you'll like it. I got mine at amazon or at your local Sportsman's Warehouse. I have about 6 or 8 other "Dutch Oven" cookbooks, Cee Dub is the best in that department.

Happy trails and cookoffs.
T-SQUARE

Pick · 02-18-2014, 07:34 AM

A simple little recipe I like to cook in my dutch oven;

With the lid off, fry up some bacon until almost crisp. While the bacon is frying, cut up some fresh, new red potatoes. Add the potatoes to the bacon and grease. Put the lid on and cook until done, usually 15-20 minutes, depending on how small you cut up the potatoes. Serve when ready. Just a simple little dish you can whip up and have with some kind of meat.

Lily&Me · 02-18-2014, 09:47 AM

That dish would re-season your DO very nicely, too.

Maggie

Protagonist · 02-18-2014, 10:00 AM

Quote:

Originally Posted by Pick

With the lid off, fry up some bacon until almost crisp. While the bacon is frying, cut up some fresh, new red potatoes. Add the potatoes to the bacon and grease. Put the lid on and cook until done, usually 15-20 minutes, depending on how small you cut up the potatoes. Serve when ready.

Quote:

Originally Posted by doug&maggie

That dish would re-season your DO very nicely, too.

Everything is better with bacon!

Remax gal · 02-18-2014, 04:47 PM

Quote:

Originally Posted by Pick

A simple little recipe I like to cook in my dutch oven;

With the lid off, fry up some bacon until almost crisp. While the bacon is frying, cut up some fresh, new red potatoes. Add the potatoes to the bacon and grease. Put the lid on and cook until done, usually 15-20 minutes, depending on how small you cut up the potatoes. Serve when ready. Just a simple little dish you can whip up and have with some kind of meat.

Wow!! Now that sounds delicious!