Reply
 
Thread Tools Search this Thread Display Modes
 
Old 03-08-2008, 12:44 PM   #71
Rivet Master
 
Ganglin's Avatar
 
1971 27' Overlander
Central , Ohio
Join Date: Jun 2006
Posts: 2,365
Images: 13
Here You Go ....

Quote:
Originally Posted by maccamper
Uh oh ... no pressure there. I need to buy (and read) a "Dutch Oven Cooking for Dummies" (if there is such a book)) and most assuredly get the book Davenpow mentioned earlier in this thread -- "Lovin' Dutch Ovens" by Joan S. Larsen ISBN #1-880415-03-8. I have to admit that this thread made me get some cast iron pots out of the cabinet that hadn't seen the light of day in a few years. They look good.


$19.99

Cast Iron Cooking for Dummies

Become a Cast Iron Chef in NO Time!!

Unlock the secrets of cast-iron cooking at home or in the great outdoors with this easy-to-use cookbook and guide! You'll find everything you need to buy and use cast-iron pots and pans, plus more than 100 tempting recipes--from classics like Fried Chicken and Buttermilk Biscuits to modern dishes like Apricot-Ginger Glazed Pork Roast and more.
Recipes from Lodge Manufacturing Co., America's No. 1 maker of cast-iron pot and skillets. 304 pages
By Tracy Barr writer,editor, and cast-iron enthusiast
__________________

__________________
Ganglin is offline   Reply With Quote
Old 03-08-2008, 03:01 PM   #72
Rivet Master
 
maccamper's Avatar

 
1974 29' Ambassador
1966 20' Globetrotter
Central , Illinois
Join Date: Mar 2007
Posts: 635
Images: 4
Dutch Oven Bread, Cast-Iron Cooking for Dummies, Byron's Introduction

Ganglin -- Thanks for confirming that a "Cast-Iron Cooking for Dummies" does exist. It says "become a cast iron Chef in NO time." Would that be like before the Branson Rally in early April?

empresley -- Thanks for the site info Byron's - Introduction To Dutch Ovens They have lots of recipes and material that are worth the time to check out. I particularly liked the way they explained the pluses to the bumpy finish of the Lodge Logic.

wolverine -- It would be great if you'd bring copies of the Almost No Knead Dutch oven bread recipe to Branson. I'll make our new Dutch oven available to you to do a cooking demo?! Except there is that thing about there being no fire pits in the North Park.

Our new Dutch oven is supposed to arrive tomorrow.

Nancy
__________________

__________________
maccamper is offline   Reply With Quote
Old 03-08-2008, 04:52 PM   #73
Rivet Master
 
soldiermedic's Avatar
 
Currently Looking...
Florissant , USA
Join Date: Oct 2006
Posts: 5,083
Quote:
Originally Posted by maccamper
"become a cast iron Chef"
I am using this for our cookoff competition in Branson from now on.

Steve
__________________
Streaming Soldiers Blog
soldiermedic is offline   Reply With Quote
Old 03-08-2008, 06:07 PM   #74
Rivet Master
 
zamboni's Avatar
 
Join Date: Jun 2002
Posts: 521
A few have recommended using grease to keep the cast iron "oiled". I would warn that it can go rancid over time and I use a light coating of mineral oil after I wash up twice w/ straight hot water. Then dry thoroughly, add the oil to a lintless towel and wipe the still warm cast iron w/ it. A micro fibre dish size rag works best 4 me, that way I just put it inside the pot and it absorbs any moisture from temp. fluctuations when stored btw uses (which is about 1x @ week)
__________________
zamboni is offline   Reply With Quote
Old 03-08-2008, 07:16 PM   #75
2 Rivet Member
 
Somewhereinthewoodsof , Maine
Join Date: Feb 2008
Posts: 27
Quote:
Originally Posted by zamboni
A few have recommended using grease to keep the cast iron "oiled". I would warn that it can go rancid over time and I use a light coating of mineral oil after I wash up twice w/ straight hot water.
I usually just let the dish cool, that lets the fat from whatever is in the dish settle into the pan. Then on clean up, I scrape it thoroughly and scour with kosher salt. I very rarely have to add any extra oil, but I will use veggie oil or olive or crisco or anything I have on hand. Since I usually use my cast iron often enough, it doesn't matter too much as they don't sit long enough to go rancid. Not on my watch.

Also, store the dutch oven with the lid OFF if it's going to sit more than a few weeks. It likes air circulation for its health.
__________________
knightjohann is offline   Reply With Quote
Old 03-11-2008, 08:34 AM   #76
3 Rivet Member
 
jacarape's Avatar
 
2006 25' Safari
orlando , New Mexico, Utah, Colorado
Join Date: Sep 2007
Posts: 154
warmed over pizza

A little used technique is to use a preheated iron skillet to reheat yesterday's pizza. The bread comes out nicely crisp and covered, the toppings are nicely heated, cheese melted.

If you're unfortunate enough to live where you can't get a good pie, I heat slices in an iron skillet after the sloppy undercooked thing is delivered. Definitly makes it palatable.
__________________
I'm a true bum, working less and living longer.

WBCCI #3841
jacarape is offline   Reply With Quote
Old 03-11-2008, 08:41 AM   #77
Rivet Master
 
Jimandrod's Avatar
 
2008 28' Safari SE
Placitas , New Mexico
Join Date: Jan 2006
Posts: 1,067
Heating pizza in the cast iron skillet is a great idea.

Yesterday I made green chile in my crock pot. It could also be done in a dutch oven with no problem if you wanted to adapt it to camping. To go with it, I made flour tortillas and cooked them on my cast iron griddle - really good!!!
__________________
Jimandrod is offline   Reply With Quote
Old 03-11-2008, 09:23 AM   #78
2 Rivet Member
 
Somewhereinthewoodsof , Maine
Join Date: Feb 2008
Posts: 27
Quote:
Originally Posted by Jimandrod
Heating pizza in the cast iron skillet is a great idea.

Yesterday I made green chile in my crock pot. It could also be done in a dutch oven with no problem if you wanted to adapt it to camping. To go with it, I made flour tortillas and cooked them on my cast iron griddle - really good!!!
I have a Griswold cast iron 'snack skillet' - barely a pan, the lip on it is less than half an inch. It's mostly useless... except for toasting my tortillas. I use it almost exclusively for tortillas. Then I hang it up and it looks good for another month.

It would be perfect for warming pizza, if the slices were short enough.
__________________
knightjohann is offline   Reply With Quote
Old 03-11-2008, 09:31 AM   #79
Rivet Master
 
Jimandrod's Avatar
 
2008 28' Safari SE
Placitas , New Mexico
Join Date: Jan 2006
Posts: 1,067
Quote:
Originally Posted by knightjohann
I have a Griswold cast iron 'snack skillet' - barely a pan, the lip on it is less than half an inch. It's mostly useless... except for toasting my tortillas. I use it almost exclusively for tortillas. Then I hang it up and it looks good for another month.

It would be perfect for warming pizza, if the slices were short enough.
But... if you want the best tortillas you ever had - try making some!

Flour Tortillas

2 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup vegetable shortening
1 cup warm water or milk


Combine flour, salt and baking powder in a bowl mixing well. Cut in the shortening until mixture becomes crumbly. Add enough milk to make a soft dough that is not too sticky. Knead briefly forming a smooth ball. Divide the dough evenly into 10 balls (the size of a golf ball). Cover and let stand for 20 to 30 minutes.

Preheat a cast iron griddle (or skillet) until fairly hot. Roll balls into 8 inch disks using a rolling pin. Roll out larger tortillas for burritos. Place a tortilla on the heated griddle and cook about 20 to 30 seconds. Press down lightly with a spatula. Tortilla should have brown speckles. Flip and cook on the other side. Place the cooked tortillas in a basket covered with a kitchen towel. Serve immediately. Makes 10 to 12 tortillas depending on size.
__________________
Jimandrod is offline   Reply With Quote
Old 03-12-2008, 02:26 PM   #80
Rivet Master
 
Jimandrod's Avatar
 
2008 28' Safari SE
Placitas , New Mexico
Join Date: Jan 2006
Posts: 1,067
As long as you're making tortillas on your Dutch oven lid/griddle...

...why not make some fajitas using the tortillas from the recipe in the post above??

Start with a skirt steak, flank steak or chicken breast and marinate in Claude’s Fajita Sauce. (If you can’t get it at the grocery store it’s available online at Claude´s Sauces)

While you’re marinating the meat, grill or saute some pepper and onion strips and set aside.

Grill the steak to your likeness (or chicken until it’s done), slice it across the grain in thin strips and serve it in your fresh homemade tortillas with peppers, onions, pico di gallo, guacamole and optionally a little sour cream and cheddar.

Better than Uncle Julio’s!

No, I don’t own stock in Claude’s but it is the best fajita sauce I’ve had from a bottle!
Attached Images
 
__________________
Jimandrod is offline   Reply With Quote
Old 03-12-2008, 02:35 PM   #81
_
 
. , .
Join Date: Dec 2004
Posts: 8,812
IF ne of u folks are planning to use cast iron INSIDE the trailer...

ON the cook top burners...

think again please, and read the warning label in the upper RIGHT pic, here...

http://www.airforums.com/forums/173418-post1.html

the grate isn't robust and is cushioned by 8 very soft rubber things...

my experience is putting heavy things ON the burners,

crushes these rubber bits and BOWS the grating...

so i'm now very careful not to do BIG pots, stews and large full skillets of chow...

except outside ON the real range....

cheers
2air'
__________________
all of the true things that i am about to tell you are shameless lies. l.b.j.

we are here on earth to fart around. don't let anybody tell you any different. k.v.
2airishuman is offline   Reply With Quote
Old 03-12-2008, 03:05 PM   #82
Rivet Master
 
Jimandrod's Avatar
 
2008 28' Safari SE
Placitas , New Mexico
Join Date: Jan 2006
Posts: 1,067
Quote:
Originally Posted by 2airishuman
IF ne of u folks are planning to use cast iron INSIDE the trailer... ON the cook top burners... the grate isn't robust and is cushioned by 8 very soft rubber things... my experience is putting heavy things ON the burners, crushes these rubber bits and BOWS the grating...
cheers
2air'
You need to stop cooking for the entire trailer park!
__________________
Jimandrod is offline   Reply With Quote
Old 03-19-2008, 07:04 PM   #83
4 Rivet Member
 
ibgl6's Avatar
 
1973 27' Overlander
Southport (Panama City) , Florida
Join Date: Aug 2006
Posts: 426
Images: 2
Send a message via AIM to ibgl6
check this out pretty goodlooking dutch oven stuff...SAM

Stansport Cast iron Pre seasoned 5 pc set at RVToyOutlet.com
__________________
Your Friend Sam In (Southport) Panama City Florida


Air#15607 TAC FL-2

Good Sam (LifeTime Member)
ibgl6 is offline   Reply With Quote
Old 03-21-2008, 09:34 PM   #84
Grey Ghost
 
1976 Argosy 26
Mississauga , Ontario
Join Date: Mar 2008
Posts: 2
Boeuf Bourguignonne

1 small chunk of double smoked bacon -- cut into small pieces
2 pounds stewing beef - in 1 inch cubes
1 large carrot, peeled and sliced
3 medium onions diced
2 tablespoons flour
2 cups beef broth
2 cups red wine
1 tablespoon tomato paste
2 cloves garlic - minced
1 1/2 teaspoons dried thyme
1 bay leaf
1 pound fresh mushrooms sliced
olive oil or butter

Saute the bacon, then add the onions, carrots and mushrooms, saute till golden. Remove from dutch oven.
Brown the stewing beef. add salt and pepper to taste. Stir in flour. Add broth and red wine. Return onions, bacon etc to pot and add remaining ingredients.

Bake in your Dutch oven for 45 minutes.

Delicious!!
__________________

__________________
Grey Ghost is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooking Outside Edie Stella's Kitchen 75 09-05-2011 07:00 PM
Cooking Pots John Stella's Kitchen 51 03-18-2008 11:57 PM
Cooking and Culinary Sub-forum Jimandrod Stella's Kitchen 43 03-10-2008 08:08 PM
Cooking on wheels w/oapaddle Off Topic Forum 7 06-02-2007 08:33 PM


Virginia Campgrounds

Reviews provided by



Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -6. The time now is 08:01 AM.


Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.

Airstream is a registered trademark of Airstream Inc. All rights reserved. Airstream trademark used under license to Social Knowledge LLC.