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Old 05-13-2020, 08:28 PM   #241
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Originally Posted by h2owmn View Post
Don, we can caravan. Meet at Great Basin NP and then mosey on eastward.

Bobbie, I have never tried dehydrated hash browns. Is there a particular brand you recommend? Thanks.
Hungry Jack and Idahoan are two I've seen. Can't say there is much difference. They come in little milk cartons and you can rehydrate in the carton.
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Old 05-13-2020, 09:23 PM   #242
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We buy Golden Grill dehydrated hash browns in a 36 ounce carton for approx $5
We divide it up into meal size portions for two.
We add some dehydrated onions to each portion
About half the cost of buying the small milk carton size packages
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Old 05-13-2020, 09:37 PM   #243
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We buy Golden Grill dehydrated hash browns in a 36 ounce carton for approx $5
We divide it up into meal size portions for two.
We add some dehydrated onions to each portion
About half the cost of buying the small milk carton size packages
We used to get a gallon carton size when I was a kid but lately all I've ever seen is the small cartons (and they are only stocked off and on- just used up my last one, I think.) The onions are a great idea, and I have dried peppers I could add, too.
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Old 05-13-2020, 10:32 PM   #244
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I'm practicing for getting back to camping someday. I got a Lodge Cook-it-all as I've gotten in to making pizza and was tempted by the setup for doing that while camping. So I tried it out tonight. It wasn't a perfect first try but turned out pretty good! I made a couple of goofs- first was spreading the dough out in the entire pan (you need to leave room for the lid) and second was not having enough or hot enough coals both to preheat the dome and to keep the oven hot, so the pizza isn't quite as browned as I'd have wanted. But still delicious. This is cheese, bacon, and home-grown asparagus.

About the cook-it-all- the pizza pan serves as griddle or flips to a grill. The dome flips to a wok. I can see using the dome over the pan for bread or muffin baking, too.
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File Type: jpg setup.jpg (329.1 KB, 11 views)
File Type: jpg pretty done.jpg (272.3 KB, 9 views)
File Type: jpg pizza done.jpg (144.5 KB, 9 views)
File Type: jpg ready to bake.jpg (274.1 KB, 9 views)
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Old 05-13-2020, 10:47 PM   #245
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Look'n good.
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Old 05-14-2020, 09:03 AM   #246
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You could tie my tongue to a team of horses and drag me all around Minnesota and I still would not eat Spam.

Asparagus on pizza I have too much respect for pizza to do that. (I do love asparagus ....Semper Asparagus!)
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Old 05-14-2020, 09:07 AM   #247
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So I guess you will not attend the 1st Annual Spam Rally when held later? Great food, great people, great times...
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Old 05-14-2020, 09:16 AM   #248
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Quote:
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You could tie my tongue to a team of horses and drag me all around Minnesota and I still would not eat Spam.
Myron,
Will you watch my dog while I go then?
(Using “then” on the end of sentence is a Minnesota thing, just trying to fit in when I go!)
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Old 05-14-2020, 09:22 AM   #249
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Myron,
Will you watch my dog while I go then?
(Using “then” on the end of sentence is a Minnesota thing, just trying to fit in when I go!)
Iowa Dave
Hi: Iowa Dave... In Canada we just use "Eh? Sounds like A. Until then!!!
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Old 05-14-2020, 09:39 AM   #250
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Hi Alf
SO, I sure hope this straightens out in time for the Niagara Wine Escape THEN.
It would be bad luck to not be able to attend our 7th EH?
Iowa Just tryin to fit in Dave
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Old 05-14-2020, 09:49 AM   #251
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Originally Posted by MyronL View Post
You could tie my tongue to a team of horses and drag me all around Minnesota and I still would not eat Spam.

Asparagus on pizza I have too much respect for pizza to do that. (I do love asparagus ....Semper Asparagus!)
I am so glad that there is someone else, although I have no problems with trying asparagus on pizza. Trying something new on pizza is how I discovered cashews on the Silly Al's deluxe vegetarian pizza in Quartzsite. Delicious!
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Old 05-14-2020, 10:44 AM   #252
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Waitin' patently!!!

Hi: Iowa Dave... Waitin' for the rains to come water in my "Foot Lice".
Makin' cream of broccoli soup for lunch!!! Alf
escape artist N.S. of Lake Erie
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Old 05-14-2020, 11:14 AM   #253
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I am so glad that there is someone else, although I have no problems with trying asparagus on pizza. Trying something new on pizza is how I discovered cashews on the Silly Al's deluxe vegetarian pizza in Quartzsite. Delicious!
There was a pizza place here that had cashew pizza. I love it. I should try it- no cashews at the moment but maybe next time. Asparagus is not as strong a flavor as something like green peppers but I have it and peppers are running about $3 a pound these days.

I guess I should be working on my Spam and Asparagus Pizza...

No, maybe Teriyaki Spam and pineapple- without the maraschino cherries we found at a pizza place in Washington a few years ago.
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Old 05-14-2020, 11:46 AM   #254
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Now that is an unusual pan, Bobbie. very cool. (or should i say, hot?)
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Old 05-14-2020, 03:59 PM   #255
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So I guess you will not attend the 1st Annual Spam Rally when held later? Great food, great people, great times...

2 out of 3 ain't bad.
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Old 05-14-2020, 06:30 PM   #256
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Spam goes good on pizza also. With asparagus.
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Old 05-17-2020, 03:37 PM   #257
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I made dozens of chicken empanadas today. The back story is the El Monterey Chicken, Cheddar and Mozzarella Cheese Empanadas sold only by Walmart were one of my favorite quick, out-of-the-freezer meals. Well not so quick since they were best cooked in an oven for 20 minutes. In any case, El Monterey stopped making them. They apologized for stopping, but I do miss them.

Seems like I have that problem with lots of prepared food. Part of it comes from traveling around the country - lots of food is regional, even major brands. The other part is if I really like something, I can almost guarantee that the company will stop making it or go out of business. For example, Wanchai Orange Chicken is also gone. None of the other brands are even close.

I used Paula Deen's recipe from the food network. I don't know where she got the yield of 12 - 15 from 3 cups of chicken plus all the other stuff - I made three times that. Two trays - the photo is of the smaller tray. Most of them went in the freezer & I'll vacuum pack them once they are frozen. Should keep for quite a long time...
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Old 05-17-2020, 03:41 PM   #258
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I used Paula Deen's recipe from the food network. I don't know where she got the yield of 12 - 15 from 3 cups of chicken plus all the other stuff - I made three times that. Two trays - the photo is of the smaller tray. Most of them went in the freezer & I'll vacuum pack them once they are frozen. Should keep for quite a long time...
Link to the recipe Jon? Do you carry your vacuum packer in the trailer? IF so, which one is it?
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Old 05-17-2020, 03:53 PM   #259
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Link to the recipe Jon? Do you carry your vacuum packer in the trailer? IF so, which one is it?
Sorry about that - I thought I did, but it is there now. No, I don't carry a vacuum packer when traveling, at least up to now. I have wished I had one a couple of times, so it may go in next time. My current one is a Zip Lock V201. Uses only 200 watts, so it would be useful even on the inverter. My brother laughs at it ( but then again, he laughs at my F150 - he has a Chevy 2500) - until he paid hundreds for a commercial one, he killed one a week vacuum packing Nantucket Bay Scallops. A short season, but in a good year they sell for $40.00 per pound. The sweetest scallops I've ever had.
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Old 05-17-2020, 05:57 PM   #260
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Jon those look the size of a pierogi. Finally I know the reason why some of my favorites are no longer available. Its you.
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