Post by shaman on Aug 22, 2008 3:51:22 GMT 12.75
Hey!
I've been lurking for a while and I thought I'd throw my stick in the fire and say howdy.
I'm a friend of Toby Benoit's from the Heirloom site. I'm a Krauthead from Cincinnati, but I do most of my camping either at my farm in SW Bracken County, KY or down in the Big South Fork region along the KY/TN border. If you go to www.blackholecoffeehouse.com and dig around, you can see pictures of my place.
I've been fashioning myself a camp cook for over 25 years, although I have to admit that various things have kept me out of the game the past couple of seasons. One thing that has gotten me lazy is that since 2001, I've had a roof over my head when I go deer or turkey hunting. We remodeled an abandoned farm house and gave it all the comforts of home.
Now that the heat of summer is wearing off, we'll get back to tent camping. We have a nice spot on the back of the farm that is our private campground. It gives me a chance to get down in the ashes and do some real cooking.
I was going through my larder to replenish my stuff, and started scratching my head.
1) Where do I get Worcestershire granules? Dang it if I can remember. I had to throw out the solid mass of yuck that passed for them. Time to get new.
2) What is a good shelf-stable egg substitute anymore? I went to Krogers, and could not find what I used to use. Couldn't even remember what it was.
3) I've taken to using beef suet in a lot of my cooking as a result of using lots of venison due to killing a lot of deer due to. . . you get the idea. Is there a good shelf-stable form of beef fat available? My reason for asking is that a) I can make great gravy b) I always carry packaged gravy mix with me when I backpack. c) I figure they're getting that fat into the mix somehow.
. .. turned 50 this year. My mind must be going. Creepers-- I've been cooking at an open fire more than half my life!!! Zowie. I got started while I was a caver in the NSS. You either had to cook or do dishes, and I hated doing dishes. I also couldn't stand cavers' ideas about breakfast-- cold beanie-weanies and a granola bar. Blech!
I can still remember my first dishes-- Martha White cornbread mix with a can of creamed corn thrown in, and an egg scramble with lots of garlic powder, bacon bits and Velveeta. Those cavers thought I was a god.
No big hurry on the questions-- We'll be camping out of the back of the truck until deer season. All my questions are for later when we get to packing in the Big South Fork. Now that I'm 50, I've either got to reduce the weight of the pack or slip the heavy stuff into my sons' .
Write soon. Write often.
I've been lurking for a while and I thought I'd throw my stick in the fire and say howdy.
I'm a friend of Toby Benoit's from the Heirloom site. I'm a Krauthead from Cincinnati, but I do most of my camping either at my farm in SW Bracken County, KY or down in the Big South Fork region along the KY/TN border. If you go to www.blackholecoffeehouse.com and dig around, you can see pictures of my place.
I've been fashioning myself a camp cook for over 25 years, although I have to admit that various things have kept me out of the game the past couple of seasons. One thing that has gotten me lazy is that since 2001, I've had a roof over my head when I go deer or turkey hunting. We remodeled an abandoned farm house and gave it all the comforts of home.
Now that the heat of summer is wearing off, we'll get back to tent camping. We have a nice spot on the back of the farm that is our private campground. It gives me a chance to get down in the ashes and do some real cooking.
I was going through my larder to replenish my stuff, and started scratching my head.
1) Where do I get Worcestershire granules? Dang it if I can remember. I had to throw out the solid mass of yuck that passed for them. Time to get new.
2) What is a good shelf-stable egg substitute anymore? I went to Krogers, and could not find what I used to use. Couldn't even remember what it was.
3) I've taken to using beef suet in a lot of my cooking as a result of using lots of venison due to killing a lot of deer due to. . . you get the idea. Is there a good shelf-stable form of beef fat available? My reason for asking is that a) I can make great gravy b) I always carry packaged gravy mix with me when I backpack. c) I figure they're getting that fat into the mix somehow.
. .. turned 50 this year. My mind must be going. Creepers-- I've been cooking at an open fire more than half my life!!! Zowie. I got started while I was a caver in the NSS. You either had to cook or do dishes, and I hated doing dishes. I also couldn't stand cavers' ideas about breakfast-- cold beanie-weanies and a granola bar. Blech!
I can still remember my first dishes-- Martha White cornbread mix with a can of creamed corn thrown in, and an egg scramble with lots of garlic powder, bacon bits and Velveeta. Those cavers thought I was a god.
No big hurry on the questions-- We'll be camping out of the back of the truck until deer season. All my questions are for later when we get to packing in the Big South Fork. Now that I'm 50, I've either got to reduce the weight of the pack or slip the heavy stuff into my sons' .
Write soon. Write often.