Showing posts with label old guy who got to thinking. Show all posts
Showing posts with label old guy who got to thinking. Show all posts
Thursday, June 30, 2011
Hey Been Cookin on the Grill
More stuff to come--love this time of year, cooking outside. Today we had mesquite/onion smoked Pork chops. Easy to make and I will show you how as soon as I get back from vacation. I know, I know, how could I be going on vacation when I have not posted for 6 months, well I am not sure -- see you all soon. And you can take that to the grill.
Sunday, January 16, 2011
The Best Ice Cream EVER
By Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.
We have a small, inexpensive ice cream maker, not sure where or when we got it, but more than likely I bought it somewhere along the line because it was setting in a store display to catch shoppers like me. But it really works. My wife is convalescing after major surgery and today wanted Ice cream, not from the store, but my good old home-made. And you know what? It tastes great, every time.
-Ingredients (2 Quart tabletop maker)-Ours is a Rival but there are many great little makers today.
1cup milk (1%, 2% or whole, doesn’t matter, who can tell the difference anyway)?
3/4 cups sugar (most reciepes call for a cup or more—but trust me, this is enough and tastes best)
1/8 teaspoon salt
3 cups half and half (I use cream if I have it for ½ of this)
1/2 tablespoon vanilla extract (I use the fake stuff—cheaper)
And that’s it-add flavors through the hole in the top a few minutes after starting, Today’s flavor at our house was strawberry. The frozen berries are great for this.
Hint for us guys who hate doing dishes—I dump the ingredients straight into the maker and let-er-rip, no need to use a bowl or your very fine Waring blender to mix before stating. Saves time too, and the wife will say, “how do you do that so fast?”
You will smile that wry, cowboy smile and say, “I am the world’s greatest Ice Cream maker.”
-Joke to follow-
Old guy walks up to an Ice Cream booth at the local fair, "What kinds of ice cream do you have?”
"Vanilla, chocolate, strawberry," the young girl behind the counter wheezed as she spoke, patted her chest and seemed unable to continue.
"Do you have laryngitis?" the guy asked sympathetically.
"Nope," she whispered, "just vanilla, chocolate and strawberry
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.
We have a small, inexpensive ice cream maker, not sure where or when we got it, but more than likely I bought it somewhere along the line because it was setting in a store display to catch shoppers like me. But it really works. My wife is convalescing after major surgery and today wanted Ice cream, not from the store, but my good old home-made. And you know what? It tastes great, every time.
-Ingredients (2 Quart tabletop maker)-Ours is a Rival but there are many great little makers today.
1cup milk (1%, 2% or whole, doesn’t matter, who can tell the difference anyway)?
3/4 cups sugar (most reciepes call for a cup or more—but trust me, this is enough and tastes best)
1/8 teaspoon salt
3 cups half and half (I use cream if I have it for ½ of this)
1/2 tablespoon vanilla extract (I use the fake stuff—cheaper)
And that’s it-add flavors through the hole in the top a few minutes after starting, Today’s flavor at our house was strawberry. The frozen berries are great for this.
Hint for us guys who hate doing dishes—I dump the ingredients straight into the maker and let-er-rip, no need to use a bowl or your very fine Waring blender to mix before stating. Saves time too, and the wife will say, “how do you do that so fast?”
You will smile that wry, cowboy smile and say, “I am the world’s greatest Ice Cream maker.”
-Joke to follow-
Old guy walks up to an Ice Cream booth at the local fair, "What kinds of ice cream do you have?”
"Vanilla, chocolate, strawberry," the young girl behind the counter wheezed as she spoke, patted her chest and seemed unable to continue.
"Do you have laryngitis?" the guy asked sympathetically.
"Nope," she whispered, "just vanilla, chocolate and strawberry
Wednesday, March 10, 2010
Baked Brook Trout Wrapped in Green Crested Wheat Grass, Sautéed in Stream Rinsed Wild Raspberries.
Today - camp food—this one is especially good for mountain fisherman.
This is your step by step guide to living the good life while roughing it in the back country mountains.
1. Gather several grapefruit sized stones (ten or twelve should be about right)
2. Stop and rest for a short time
3. Gather fire wood (about two good armloads should do it)
4. Stop and rest for a short time
5. Using your best outdoor instincts build a large fire inside the fire pit surrounded by the ten to twelve grapefruit sized stones.
6. Stop and rest for a short time
7. Let the fire die down to red hot coals before getting out the box of aluminum foil
8. Double layer the aluminum foil (I still call it tin foil) directly on the red hot coals
9. Soak burned hands in cool stream
10. Stop and rest for a short time – let hands regain some semblance of feeling
11. Put new tinfoil on the coals replacing the piece you threw in the stream after burning yourself
12. Get a big stick and roll the rocks onto the foil to prevent it from ever going anywhere again.
13. Spray the foil with a generous amount of cooking oil – then spay the coals and watch them flame up—kind of fun
14. Stop and rest for a short time after putting out the grass fire caused from spraying everything within five feet of the fire with cooking oil spray (ever notice the cans are always green)
15. Soak blistered hands in cool stream while resting up
16. Go back to the vehicle and get a change of clothes after falling in the stream trying to hand catch a small Brook Trout.
17. Stop and rest for a short time
18. Get a can of Span from the cooler
19. Cut into thin slices and lay on the foil covered fire
20. Isn’t that sizzle and smell great (now that’s campfire cooking)
21. Turn pieces when they smell like burning flesh (should be an easy smell to recognize)
22. Cook other side for a short while
23. Get out the loaf of white bread
24. Smear several pieces with mayonnaise ½ to ¾ inches deep (this will help kill the taste of burned to a crisp Spam)
25. Crack open an ice cold diet Pepsi or ratchet it up to a Mountain Dew (full sugar) if you are starting to feel a bit on edge
26. Eat and enjoy!
27. If there are still warm coals break out he marshmallows
What happened to the original recipe—never had one. Too hard to catch enough Brook Trout for a good meal, don’t believe I would recognize crested wheat grass if it were growing on my desk, and the wild raspberries—the bears in my neck of the woods will get there before me. Note: do not try to get to the berries at the same time as the bear.
-N-
This is your step by step guide to living the good life while roughing it in the back country mountains.
1. Gather several grapefruit sized stones (ten or twelve should be about right)
2. Stop and rest for a short time
3. Gather fire wood (about two good armloads should do it)
4. Stop and rest for a short time
5. Using your best outdoor instincts build a large fire inside the fire pit surrounded by the ten to twelve grapefruit sized stones.
6. Stop and rest for a short time
7. Let the fire die down to red hot coals before getting out the box of aluminum foil
8. Double layer the aluminum foil (I still call it tin foil) directly on the red hot coals
9. Soak burned hands in cool stream
10. Stop and rest for a short time – let hands regain some semblance of feeling
11. Put new tinfoil on the coals replacing the piece you threw in the stream after burning yourself
12. Get a big stick and roll the rocks onto the foil to prevent it from ever going anywhere again.
13. Spray the foil with a generous amount of cooking oil – then spay the coals and watch them flame up—kind of fun
14. Stop and rest for a short time after putting out the grass fire caused from spraying everything within five feet of the fire with cooking oil spray (ever notice the cans are always green)
15. Soak blistered hands in cool stream while resting up
16. Go back to the vehicle and get a change of clothes after falling in the stream trying to hand catch a small Brook Trout.
17. Stop and rest for a short time
18. Get a can of Span from the cooler
19. Cut into thin slices and lay on the foil covered fire
20. Isn’t that sizzle and smell great (now that’s campfire cooking)
21. Turn pieces when they smell like burning flesh (should be an easy smell to recognize)
22. Cook other side for a short while
23. Get out the loaf of white bread
24. Smear several pieces with mayonnaise ½ to ¾ inches deep (this will help kill the taste of burned to a crisp Spam)
25. Crack open an ice cold diet Pepsi or ratchet it up to a Mountain Dew (full sugar) if you are starting to feel a bit on edge
26. Eat and enjoy!
27. If there are still warm coals break out he marshmallows
What happened to the original recipe—never had one. Too hard to catch enough Brook Trout for a good meal, don’t believe I would recognize crested wheat grass if it were growing on my desk, and the wild raspberries—the bears in my neck of the woods will get there before me. Note: do not try to get to the berries at the same time as the bear.
-N-
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