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03-07-2007, 11:38 AM
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#1
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Rivet Master 
1964 22' Safari
SACRAMENTO
, California
Join Date: Oct 2005
Posts: 11,563
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Food for thought and eating!
Here's a new thread: post your most fav different kinds foods(s) to make and/or eat for home and/or on the road! 
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03-07-2007, 12:47 PM
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#2
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Rivet Master
1967 20' Globetrotter
Sauquoit
, New York
Join Date: Apr 2006
Posts: 638
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Oatmeal Cookies
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03-07-2007, 12:50 PM
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#3
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Moderator
2015 25' FB Flying Cloud
2012 23' FB Flying Cloud
2005 25' Safari
Santa Rosa Beach
, Florida
Join Date: Jul 2006
Posts: 13,159
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Boiled Steak
Boiled Steak is our on-the-road-in-the-Airstream favorite. You take about a piond the most inexpensive beef that the local grocery store has available. You take it back the the Airstream and put it in the strainless steel mini slow cooker (a puound is about all that fits). Put a tiny bit of beef bullion in with the meat and plug it in. Eight hours later you have "Boiled Steak" ala Airstream. It always tastes great, and the Airstream smell homey.
__________________
SuEllyn & Brian McCabe
WBCCI #3628 -- AIR #14872 -- TAC #FL-7
2015 FC 25' FB (Lucy) with ProPride
2020 Silverado 2500 (Vivian)
2023 Rivian R1T (Opal)
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03-07-2007, 01:12 PM
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#4
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Rivet Master
1993 30' Excella
whitewater
, north of cheddar curtain
Join Date: Jun 2003
Posts: 1,259
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stone soup be real gud... but it take long time to kook....
norby
__________________
Illegitimous noncarborundum(dont let the bastards wear you down)
The only true nobility is found through giving good food to your friends- Anton Careme
beauty is in the eye of the beerholder-cosmo fishhawk
if something is too good to be true, its usually gone before i get there-mister boffo
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03-07-2007, 01:14 PM
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#5
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4 Rivet Member 
1972 31' Sovereign
1964 24' Tradewind
Plant City
, Florida
Join Date: Jan 2007
Posts: 302
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Homegrown steaks on the grill!! Mmmmmmm.....Just thinking about them
__________________
Never argue with an idiot. They will drag you down to their level, then beat you with experience.
Debbie & Lewis Adkins
WBCCI #15754 --- AIR #18873
1972 - 31' Sovereign International (Betty)
1964 - 24' Tradewind (Glory)
2002 Ford F250 Super Duty
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03-07-2007, 01:14 PM
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#6
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Rivet Master
1964 22' Safari
SACRAMENTO
, California
Join Date: Oct 2005
Posts: 11,563
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stone soup???..that sounds intriguing..care to share the recipe, Norbert?
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03-07-2007, 01:35 PM
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#7
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Rivet Master
1951 21' Flying Cloud
1960 24' Tradewind
West Coast
, BC
Join Date: Feb 2005
Posts: 3,790
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OK, people are going to think I'm weird, but it really is good.
I like tuna sandwiches with mayo, relish and ummmm, Jam. Yes that's right, jam. Any jam, no preference for any of them, just what is in stock.
My wife hasn't tried it and likely never will.
When we were camping my dad used to fry up balogna with marmalade so I do come by this honestly. With eggs, usually scrambled, this was an outstanding breakfast. My mom wouldn't eat it but all us kids loved it.
So, there it is. Now when we camp people are going to wonder what I'm eating this time.....
Barry
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03-07-2007, 02:12 PM
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#9
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Rivet Master
1964 22' Safari
SACRAMENTO
, California
Join Date: Oct 2005
Posts: 11,563
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haha, air, but where else have you seen tuna fish w/marmalade or stone soup?..the more the merrier!!
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03-07-2007, 02:26 PM
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#10
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Certifiable
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Join Date: Nov 2006
Posts: 4,467
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Quote:
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Originally Posted by 2airishuman
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The person below me ate a tuna fish sandwich laced with grape jelly for dinner. Unfortunately, when they went to bed in their leaky, mouse-infested, rearend separated, Vintage Argosy, they had a terrible nightmare about a big hairy dog singing "Nowhere Man" over and over again to a WBCCI Edition Mandalay.
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03-07-2007, 02:29 PM
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#11
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Head Animal Wrangler
2010 19' International
2015 Interstate Ext. Coach
Los Osos
, California
Join Date: Jul 2006
Posts: 4,696
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Quote:
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Originally Posted by mistral blue
The person below me ate a tuna fish sandwich laced with grape jelly for dinner. Unfortunately, when they went to bed in their leaky, mouse-infested, rearend separated, Vintage Argosy, they had a terrible nightmare about a big hairy dog singing "Nowhere Man" over and over again to a WBCCI Edition Mandalay.
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How did you know? 
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03-07-2007, 02:31 PM
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#12
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_
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Join Date: Dec 2004
Posts: 8,812
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Quote:
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Originally Posted by mistral blue
The person below me ate a tuna fish sandwich laced with grape jelly for dinner. Unfortunately, when they went to bed in their leaky, mouse-infested, rearend separated, Vintage Argosy, they had a terrible nightmare about a big hairy dog singing "Nowhere Man" over and over again to a WBCCI Edition Mandalay.
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now see that's funny....
and would make a fine thread.
of course we've already got one on that too...
http://www.airforums.com/forum...ry-21681.html?
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.
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03-07-2007, 02:37 PM
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#13
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Certifiable
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, .
Join Date: Nov 2006
Posts: 4,467
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 Learn the Truth!
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03-07-2007, 02:42 PM
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#14
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Rivet Master
1964 22' Safari
SACRAMENTO
, California
Join Date: Oct 2005
Posts: 11,563
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And the Truth shall set you free!..ok, Mistral and Bam, what's on your fav foods list?
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03-07-2007, 02:46 PM
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#15
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Rivet Master
2017 27' Flying Cloud
2016 Interstate Grand Tour Ext
Altoona
, Florida
Join Date: Aug 2005
Posts: 1,644
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Dave's Rainbow Delight
I live in Salt Springs which is in the Ocala National Forest. Once it year the Rainbow children gather here in the forest and make nuisances of themselves. This recipe is in celebration of their moving on:
1. Invite forest acquaintances who you think might bring a can of something.
2. Locate a fresh roadkill. Clean it up as good as you can. Remove bones, beaks, and toenails (give to dogs)
3. Put in large bucket (must be metal as plastic melts) add lots of onion, garlic and pepper. Invite acquaintances to add their cans of stuff. Mix up good with stick.
4. Sit or lay around, drink beer and wine, smoke if you got it. Keep adding beer and wine to bucket to keep it bubbly. Try and pick up someone to spend the night.
5. Serve when hot enough that you can't taste it too good. If not palatable, return to bucket. Drink more beer and wine till it is palatable or you don't feel like eating no more.
6, Keep bucket over fire. You can keep adding stuff for several days or till the Rangers run you off.
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03-07-2007, 03:01 PM
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#17
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Certifiable
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, .
Join Date: Nov 2006
Posts: 4,467
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Quote:
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Originally Posted by codybear
And the Truth shall set you free!..ok, Mistral and Bam, what's on your fav foods list?
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Tonight we'll be supping with pinkies extended:
A glass or two of champagne will precede a lobster bisque spiked with brandy. Then we will treat ourselves to a saddle of rabbit stuffed with foie gras and mushrooms in a madeira wine sauce. For dessert tonight we have an apple and apricot charlotte with cinnamon ice cream and apple brandy sauce.
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03-07-2007, 03:06 PM
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#18
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Head Animal Wrangler
2010 19' International
2015 Interstate Ext. Coach
Los Osos
, California
Join Date: Jul 2006
Posts: 4,696
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I've been fortunate to experience some very nice fine dining but give me a great sauce on some spaghetti with salad, garlic bread, and a good zin or cab....mmmmmm....hearty comfort food.
and of course something chocolate for dessert. 
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03-07-2007, 03:14 PM
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#19
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Rivet Master
2017 27' Flying Cloud
2016 Interstate Grand Tour Ext
Altoona
, Florida
Join Date: Aug 2005
Posts: 1,644
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Quote:
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Originally Posted by mistral blue
Tonight we'll be supping with pinkies extended:
A glass or two of champagne will precede a lobster bisque spiked with brandy. Then we will treat ourselves to a saddle of rabbit stuffed with foie gras and mushrooms in a madeira wine sauce. For dessert tonight we have an apple and apricot charlotte with cinnamon ice cream and apple brandy sauce.
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Oh - you got those rainbows too
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03-07-2007, 03:17 PM
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#20
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Rivet Master
1964 22' Safari
SACRAMENTO
, California
Join Date: Oct 2005
Posts: 11,563
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Quote:
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Originally Posted by mistral blue
Tonight we'll be supping with pinkies extended:
A glass or two of champagne will precede a lobster bisque spiked with brandy. Then we will treat ourselves to a saddle of rabbit stuffed with foie gras and mushrooms in a madeira wine sauce. For dessert tonight we have an apple and apricot charlotte with cinnamon ice cream and apple brandy sauce.
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mistral, after all that, you'll be overwhelmed by a nice warm glow, I'm sure 
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