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
Showing posts with label stuff I made up. Show all posts
Showing posts with label stuff I made up. Show all posts
Sunday, January 16, 2011
Sunday, December 12, 2010
Food Quiz
What food item, eaten by thousands of soldiers, needed only two ingredients?
Answer - Hardtack
Here is the recipe
Flour and Water – That’s it!
Mix to a consistency you like and can work with – anywhere from three to six parts flour to one part water
Roll out and cut into ½ inch thick four by four squares
Poke holes into each square - some old timers said 13 in each square, nowadays (does anyone really use the word nowadays anymore not sure it is a real word and my spell checker is not sure either) it is four rows of four, believe that makes 16 – use something like a chop stick or end of an artist’s paint brush to poke holes
Bake at 350 degrees twenty to twenty-five minutes flip them and bake the other side.
There you have it – shelf life of 50 years
Modern hardtack often contains salt but salt attracts moisture and brings mold. Mold means no more shelf life.
Answer - Hardtack
Here is the recipe
Flour and Water – That’s it!
Mix to a consistency you like and can work with – anywhere from three to six parts flour to one part water
Roll out and cut into ½ inch thick four by four squares
Poke holes into each square - some old timers said 13 in each square, nowadays (does anyone really use the word nowadays anymore not sure it is a real word and my spell checker is not sure either) it is four rows of four, believe that makes 16 – use something like a chop stick or end of an artist’s paint brush to poke holes
Bake at 350 degrees twenty to twenty-five minutes flip them and bake the other side.
There you have it – shelf life of 50 years
Modern hardtack often contains salt but salt attracts moisture and brings mold. Mold means no more shelf life.
Tuesday, January 19, 2010
Fast Food Anyone ?
Last night I watched a television cooking show—how to make a Cheeseburger and French fries with a malt or shake. Not sure what was more embarrassing, me watching or the fact that somebody somewhere believes that making a burger and fries is good television. Might be some better than watching the ongoing Jay Leno and Conan O’Bryan talk show war. Oh well, I turned to the golf channel for a re-run of the 1988 British Open—now that’s entertainment.
Tuesday, September 15, 2009
Toast--how to make it and other stuff
Yea I know anyone can make toast. Really well here is the recipe.
Take two pieces of white bread. Put in toaster and slide the toaster lever down and wait for the bread to cook. Or does it bake or burn or something? Wait for the toast to pop up (how does it do that) and you are ready to go. If you smell something burning push the little button on the side of the toaster and you may be able to save the toast.
Now the important part or should I say most important?
Toppings/spreads and buttery stuff for the toast
While the toast is still warm spread raspberry jelly, not jam. And here is the cool deal, only need to spread the jelly on one side and nothing on the edge—it’s ready to eat. If you prefer jam to jelly just take the two pieces of heavily jellied toast and JAM them together –sorry for the toast humor, I couldn’t help myself.
Time to recap
1. white bread
2. slide toaster lever down and insert bread—remember, its not toast yet
3. Do not put mustard on toast
4. Jelly, not jam, raspberry because it is some fine tasting berry like stuff
5. Enjoy anytime of the day or even at night
6. Never ever put pop tarts in your toaster
-N-
Take two pieces of white bread. Put in toaster and slide the toaster lever down and wait for the bread to cook. Or does it bake or burn or something? Wait for the toast to pop up (how does it do that) and you are ready to go. If you smell something burning push the little button on the side of the toaster and you may be able to save the toast.
Now the important part or should I say most important?
Toppings/spreads and buttery stuff for the toast
While the toast is still warm spread raspberry jelly, not jam. And here is the cool deal, only need to spread the jelly on one side and nothing on the edge—it’s ready to eat. If you prefer jam to jelly just take the two pieces of heavily jellied toast and JAM them together –sorry for the toast humor, I couldn’t help myself.
Time to recap
1. white bread
2. slide toaster lever down and insert bread—remember, its not toast yet
3. Do not put mustard on toast
4. Jelly, not jam, raspberry because it is some fine tasting berry like stuff
5. Enjoy anytime of the day or even at night
6. Never ever put pop tarts in your toaster
-N-
Sunday, April 12, 2009
Just Some Good Old Chile
- Chile -
Can an Old Wyoming Teacher make Chile? Yep!
-By-
Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.
This recipe is for real chili, no corn, potatoes, carrots or tofu, this is chili the way it was meant to be and the way it was meant to taste.
Best of all it takes less than an hour to make or is that cook?
One pound of lean Hamburger—90% or better (fancy chefs say ground beef but I still say hamburger)
½ Cup chopped Onion (you will need to chop it yourself, don’t use the dried already chopped stuff)
Brown the hamburger and onion together in a large skillet (this means cook them together, kinda stirs the flavors around) After the meat starts to sizzle add salt and pepper to taste—worried about the heart, leave out the salt!
Now get out the big pot and put it on the other side of the skillet on the stove.
In the big pot pour in one 16 oz can of V8 juice.
Add one can of Red beans—juice and all.
Add one can of Navy beans—juice and all.
Add one can of Kidney beans—and get this—juice and all. Chile makers that are not renowned, like the old chef here, often put too many kidney beans into chile and as my father-in-law used to say, “If I wanted Kidney Bean Soup, I would have ordered Kidney Bean Soup, but I wanted Chile.”
Add one can of Black beans, yep, juice and all.
Now turn on the burner under the big ol’ pot to medium.
Add one can of Stewed Tomatoes (don’t know why they usually come in cans of 14½ ounces, but they do) if you are not into chunks use tomato sauce.
ATTENTION—NEVER—EVER use tomato paste, this is supposed to be chile not tomato soup.
Mix the browned onion and meat into the big pot and start to add seasonings.
-And here is what you add!
One tablespoon of my own special Chile Powder—note how I never use tbsp or tsp—never could remember which is which. So use one Tablespoon—it’s bigger than the teaspoon. (The recipe for my own special chile powder is also on this blog—don’t you just love these informative blogs)? OK—OK—Ok, if you don’t have some of the Old Chefs chile powder get some at the store. WARNING—this will make the chile slightly less delicious.
One teaspoon of ground Paprika (yum and a nice red also)
One teaspoon of Cumin or for the light hearted or light stomached like myself ½ teaspoon of Cumin. This stuff has some real bite to it, so be careful. How good is cumin, the ancient Egyptians took it with them to the happy hunting grounds—it was that good.
Add another big pinch of Black Pepper or a couple a good shakes.
Add ¼ teaspoon of ground Sage—nice western smoky flavor.
Now turn the burner up and heat this stuff to an almost boil—keep stirring between sips of your favorite beverage.
This makes a very thick rich chile, if you would like it a little soupier, (not sure if soupier is a real word) anyway if you don’t want it so thick, add another 16 ounce can of V8—should be about right.
Serve with chopped green onions, shredded cheese and crackers---do not, under any circumstances, use them little round crackers. Get regular crackers, grind um up in your hands and put on chile. Or for a real treat put crackers in the bowl first and pour soup on top. WOW!
Note—do not let anyone pour any kind of hot sauce into this fine chile and do not try to stretch it with water—No water in this chile.
This will make 6-8 big bowls of fine Wyoming Chile—Enjoy!
Side note at the bottom—I once added some water and then added some white gravy mix to thicken—not so good.
Can an Old Wyoming Teacher make Chile? Yep!
-By-
Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.
This recipe is for real chili, no corn, potatoes, carrots or tofu, this is chili the way it was meant to be and the way it was meant to taste.
Best of all it takes less than an hour to make or is that cook?
One pound of lean Hamburger—90% or better (fancy chefs say ground beef but I still say hamburger)
½ Cup chopped Onion (you will need to chop it yourself, don’t use the dried already chopped stuff)
Brown the hamburger and onion together in a large skillet (this means cook them together, kinda stirs the flavors around) After the meat starts to sizzle add salt and pepper to taste—worried about the heart, leave out the salt!
Now get out the big pot and put it on the other side of the skillet on the stove.
In the big pot pour in one 16 oz can of V8 juice.
Add one can of Red beans—juice and all.
Add one can of Navy beans—juice and all.
Add one can of Kidney beans—and get this—juice and all. Chile makers that are not renowned, like the old chef here, often put too many kidney beans into chile and as my father-in-law used to say, “If I wanted Kidney Bean Soup, I would have ordered Kidney Bean Soup, but I wanted Chile.”
Add one can of Black beans, yep, juice and all.
Now turn on the burner under the big ol’ pot to medium.
Add one can of Stewed Tomatoes (don’t know why they usually come in cans of 14½ ounces, but they do) if you are not into chunks use tomato sauce.
ATTENTION—NEVER—EVER use tomato paste, this is supposed to be chile not tomato soup.
Mix the browned onion and meat into the big pot and start to add seasonings.
-And here is what you add!
One tablespoon of my own special Chile Powder—note how I never use tbsp or tsp—never could remember which is which. So use one Tablespoon—it’s bigger than the teaspoon. (The recipe for my own special chile powder is also on this blog—don’t you just love these informative blogs)? OK—OK—Ok, if you don’t have some of the Old Chefs chile powder get some at the store. WARNING—this will make the chile slightly less delicious.
One teaspoon of ground Paprika (yum and a nice red also)
One teaspoon of Cumin or for the light hearted or light stomached like myself ½ teaspoon of Cumin. This stuff has some real bite to it, so be careful. How good is cumin, the ancient Egyptians took it with them to the happy hunting grounds—it was that good.
Add another big pinch of Black Pepper or a couple a good shakes.
Add ¼ teaspoon of ground Sage—nice western smoky flavor.
Now turn the burner up and heat this stuff to an almost boil—keep stirring between sips of your favorite beverage.
This makes a very thick rich chile, if you would like it a little soupier, (not sure if soupier is a real word) anyway if you don’t want it so thick, add another 16 ounce can of V8—should be about right.
Serve with chopped green onions, shredded cheese and crackers---do not, under any circumstances, use them little round crackers. Get regular crackers, grind um up in your hands and put on chile. Or for a real treat put crackers in the bowl first and pour soup on top. WOW!
Note—do not let anyone pour any kind of hot sauce into this fine chile and do not try to stretch it with water—No water in this chile.
This will make 6-8 big bowls of fine Wyoming Chile—Enjoy!
Side note at the bottom—I once added some water and then added some white gravy mix to thicken—not so good.
Subscribe to:
Posts (Atom)