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-
Wednesday, March 10, 2010
Thursday, February 11, 2010
Old Fashioned Cobbler
Can an old school teacher cobbler it up in the kitchen? -Maybe-
-By
Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen, award winning author, retired politician and honored citizen.
Decided to try my hand at baking last week, actually I used both hands, except when I was on the phone.
Made a multi-berry cobbler and it was good enough to eat. When I remember all the stuff I put in it I will post here but for now this is what I remember.
1. I used several white things, flour, sugar and corn starch, don’t remember using any milk so this may be all the whites.
2. Frozen berries—quite a few
3. Spicy stuff—some cinnamon and clove and something I believe was called all-spice, whatever that is.
4. A few other things that I do not remember but they helped out the taste. Pick out a few of your own.
5. Cook, ur I mean BAKE at 350 or 450 degrees for a while but not a long while.
6. Top with lots of ice cream and enjoy
Total calories depend on how big the serving is and how much you eat, varies from ten or fifteen calories to eleven or twelve thousand.
Happy Eatin’
-By
Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen, award winning author, retired politician and honored citizen.
Decided to try my hand at baking last week, actually I used both hands, except when I was on the phone.
Made a multi-berry cobbler and it was good enough to eat. When I remember all the stuff I put in it I will post here but for now this is what I remember.
1. I used several white things, flour, sugar and corn starch, don’t remember using any milk so this may be all the whites.
2. Frozen berries—quite a few
3. Spicy stuff—some cinnamon and clove and something I believe was called all-spice, whatever that is.
4. A few other things that I do not remember but they helped out the taste. Pick out a few of your own.
5. Cook, ur I mean BAKE at 350 or 450 degrees for a while but not a long while.
6. Top with lots of ice cream and enjoy
Total calories depend on how big the serving is and how much you eat, varies from ten or fifteen calories to eleven or twelve thousand.
Happy Eatin’
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.
Thursday, November 19, 2009
Waffles--You Can Even Make Them At Home
Just read where there will be a shortage of 'Eggo' brand waffles for the next year. Wow, can we survive. Today’s recipe—how to make waffles, at home. Yes, it can be done.
By Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.
Step 1. Pour a bunch of waffle mix in a big ol’ bowl NOTE- it may be called waffle flour, not sure. Anyway I have observed it comes in a big red bag. Five pounders, I believe.
Step 2. Put the bowl of waffle flour/mix under the tap—I prefer cold water—and run some in.
Step 3. Stir (can use a fork or spoon) my wife likes a wooden spoon, I do not, too rough to lick off the excess.
Step 4. Dig around in the bottom cabinets until you find that old black skillet. Trust me on this one, we all have one.
Step 5. Spoon a chunk of shortening into the skillet and turn the burner to high—super high if you have it. NOTE #2 – you can use oil (not the car kind) instead of shortening, but it is more fun to watch that big white glob of shortening skitter around in the skillet. Skitter in the Skillet—that just might be the title of my next cookbook, featuring every thing fried in a big ol’ black skillet.
Step 6. Pour a nice amount of the waffle batter into the skillet, when it starts bubbling like crazy, flip it. I like to grab the skillet handle and flip.
Step 7. Eat your delicious pancake while you pour the mix over and over again into the aging and little used waffle maker. Unless you have a Waring Waffle maker—they are the best.
Step 8. Don’t forget the syrup, Maple only.
By Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.
Step 1. Pour a bunch of waffle mix in a big ol’ bowl NOTE- it may be called waffle flour, not sure. Anyway I have observed it comes in a big red bag. Five pounders, I believe.
Step 2. Put the bowl of waffle flour/mix under the tap—I prefer cold water—and run some in.
Step 3. Stir (can use a fork or spoon) my wife likes a wooden spoon, I do not, too rough to lick off the excess.
Step 4. Dig around in the bottom cabinets until you find that old black skillet. Trust me on this one, we all have one.
Step 5. Spoon a chunk of shortening into the skillet and turn the burner to high—super high if you have it. NOTE #2 – you can use oil (not the car kind) instead of shortening, but it is more fun to watch that big white glob of shortening skitter around in the skillet. Skitter in the Skillet—that just might be the title of my next cookbook, featuring every thing fried in a big ol’ black skillet.
Step 6. Pour a nice amount of the waffle batter into the skillet, when it starts bubbling like crazy, flip it. I like to grab the skillet handle and flip.
Step 7. Eat your delicious pancake while you pour the mix over and over again into the aging and little used waffle maker. Unless you have a Waring Waffle maker—they are the best.
Step 8. Don’t forget the syrup, Maple only.
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.
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