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’
Thursday, February 11, 2010
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.
Friday, March 27, 2009
-My own famous Chile Powder-
By famed and loved Wyoming Chef, historian, award winning writer and all around good guy—all right, all right, I admit I wrote that about myself but this is some really good Chile Powder—a true chef never say’s yummy.
Wyoming Chile Powder (this is a secret recipe do not let it out of your site—if you use this powder in a Chile cook-off you will be disqualified for making God like Chile in a mortal contest)
This Chile powder can be modified for your own truly unique flavor—now do not—do not—get carried away as some lesser Chile cookers do and clean out the fridge adding left over corn, potatoes, broccoli, carrots, mushrooms or whatever else you find in the refrigerator to your Chile. Those things were left over for a reason –no one wanted to eat them, put them in the compost because the dog isn’t going to eat veggies. When the powder is this good don’t mess up the Chile.
Now this is step by step, you might want to rip this part out and pin it with one of your refrigerator magnets to the range hood where you can see it – real good.
Making the Chili Powder--Take two or three dried chilies, find them in any super market in little plastic bags over by the peanuts and grapes—WARNING—DO NOT POP ONE OF THESE PEPPERS IN YOUR MOUTH AS YOU DRIVE HOME FROM THE GROCERY STORE UNLESS YOU HAVE ADEQUATE SUPPLY OF DR. PEPPER WITH YOU.
I like poblanos (Chile’s) they are mild but have great flavor. Grind them up (now how you do this is up to your personal preferences but I like those little choppers for about twelve bucks, you can use the Waring Blender but when the wife makes a strawberry smoothie it may not taste quite the same as BP, before Peppers) ***makes about 3 tablespoons (however much that is)
The Powder
3 tablespoons
Your ground poblanos (the peppers—remember)
1 teaspoon
Cayenne pepper to taste, start with only some, add as needed
2 teaspoon’s
Add Cumin to taste—careful with this stuff it will fire-up the taste
One or a couple of spoons of garlic powder
2 teaspoons
Black Pepper
1 teaspoon
Oregano—to taste
2 teaspoon’s
Celery Seed—yes celery seed
1 teaspoon
Ground Sage
1 teaspoon
Salt
1 teaspoon
Add 3 pounds of brown gravy mix ********* just kidding
Put the above ingredients in a brown paper bag and shake the hell out of it—pour it into your popcorn bowl and scoop into shaker. Buy one of those big ol’ shakers at the dollar store. Get this, for only a dollar.
If you are bad at math the above mix will make about 7 tablespoons of Chile powder depending on how good you are at measurin’ and spillin’.
Feel free to multiply this recipe by any number you wish and make a really big jug-o-powder.
Happy Eatin’
Wyoming Chile Powder (this is a secret recipe do not let it out of your site—if you use this powder in a Chile cook-off you will be disqualified for making God like Chile in a mortal contest)
This Chile powder can be modified for your own truly unique flavor—now do not—do not—get carried away as some lesser Chile cookers do and clean out the fridge adding left over corn, potatoes, broccoli, carrots, mushrooms or whatever else you find in the refrigerator to your Chile. Those things were left over for a reason –no one wanted to eat them, put them in the compost because the dog isn’t going to eat veggies. When the powder is this good don’t mess up the Chile.
Now this is step by step, you might want to rip this part out and pin it with one of your refrigerator magnets to the range hood where you can see it – real good.
Making the Chili Powder--Take two or three dried chilies, find them in any super market in little plastic bags over by the peanuts and grapes—WARNING—DO NOT POP ONE OF THESE PEPPERS IN YOUR MOUTH AS YOU DRIVE HOME FROM THE GROCERY STORE UNLESS YOU HAVE ADEQUATE SUPPLY OF DR. PEPPER WITH YOU.
I like poblanos (Chile’s) they are mild but have great flavor. Grind them up (now how you do this is up to your personal preferences but I like those little choppers for about twelve bucks, you can use the Waring Blender but when the wife makes a strawberry smoothie it may not taste quite the same as BP, before Peppers) ***makes about 3 tablespoons (however much that is)
The Powder
3 tablespoons
Your ground poblanos (the peppers—remember)
1 teaspoon
Cayenne pepper to taste, start with only some, add as needed
2 teaspoon’s
Add Cumin to taste—careful with this stuff it will fire-up the taste
One or a couple of spoons of garlic powder
2 teaspoons
Black Pepper
1 teaspoon
Oregano—to taste
2 teaspoon’s
Celery Seed—yes celery seed
1 teaspoon
Ground Sage
1 teaspoon
Salt
1 teaspoon
Add 3 pounds of brown gravy mix ********* just kidding
Put the above ingredients in a brown paper bag and shake the hell out of it—pour it into your popcorn bowl and scoop into shaker. Buy one of those big ol’ shakers at the dollar store. Get this, for only a dollar.
If you are bad at math the above mix will make about 7 tablespoons of Chile powder depending on how good you are at measurin’ and spillin’.
Feel free to multiply this recipe by any number you wish and make a really big jug-o-powder.
Happy Eatin’
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