We just got a deal on a Dutch Oven, could never justify the price
before, and I wanted some ideas on what to cook in it. Seems like
there were recipes everywhere when we didn't have one.
Thanks in advance,
MJ

wrote:
> We just got a deal on a Dutch Oven, could never justify the price
> before, and I wanted some ideas on what to cook in it. Seems like
> there were recipes everywhere when we didn't have one.
> Thanks in advance,
> MJ

I have a couple of large covered pots with my stainless set. They work
well as Dutch ovens.

"mjcicca wrote:
>
> We just got a deal on a Dutch Oven and I
> wanted some ideas on what to cook in it.

Dutch food of course.

" wrote:
>
> We just got a deal on a Dutch Oven, could never justify the price
> before, and I wanted some ideas on what to cook in it. Seems like
> there were recipes everywhere when we didn't have one.

I looked at the Wikipedia entry for Dutch oven,
and it had a link to a device that Lidia Bastianich
demonstrated on her show, the sac. I'd never seen
one before this morning.

http://en.wikipedia.org/wiki/Sa%C4%8D

It's a basically a lid to be filled with hot coals
and placed over the food. She used it to make
some meringue cookie-like confections. But she
didn't say what it was called.

It doesn't look that useful. It's just a heat
source and sort of a dome to trap hot air and/or
steam above the food. You have to fuel it with
charcoal, so you can't use it indoors. And the
whole thing gets hot, so you can't set it down
on anything that melts or burns.

On Nov 1, 2:18*pm, " >
wrote:
> We just got a deal on a Dutch Oven, could never justify the price
> before, and I wanted some ideas on what to cook in it. Seems like
> there were recipes everywhere when we didn't have one.
> Thanks in advance,
> MJ

Virtually any food you would normally braise in the oven or in a crock
pot like Pot Roast, Stew, Green Chili & Pork, Chili.

Dimitri

Mark Thorson wrote:
> " wrote:
>>
>> We just got a deal on a Dutch Oven, could never justify the price
>> before, and I wanted some ideas on what to cook in it. Seems like
>> there were recipes everywhere when we didn't have one.
>
> I looked at the Wikipedia entry for Dutch oven,
> and it had a link to a device that Lidia Bastianich
> demonstrated on her show, the sac. I'd never seen
> one before this morning.
>
> http://en.wikipedia.org/wiki/Sa%C4%8D
>
> It's a basically a lid to be filled with hot coals
> and placed over the food. She used it to make
> some meringue cookie-like confections. But she
> didn't say what it was called.
>
> It doesn't look that useful. It's just a heat
> source and sort of a dome to trap hot air and/or
> steam above the food. You have to fuel it with
> charcoal, so you can't use it indoors. And the
> whole thing gets hot, so you can't set it down
> on anything that melts or burns.

The ones with the lid for coals are meant to be used outside in a campfire.
The bottom of the pot (generally with legs) sits in coals and the lid also
has coals so you've created an 'oven.'
Janet

On Nov 1, 6:27*pm, "Janet Bostwick" > wrote:
> Mark Thorson wrote:
> > " wrote:
>
> >> We just got a deal on a Dutch Oven, could never justify the price
> >> before, and I wanted some ideas on what to cook in it. Seems like
> >> there were recipes everywhere when we didn't have one.
>
> > I looked at the Wikipedia entry for Dutch oven,
> > and it had a link to a device that Lidia Bastianich
> > demonstrated on her show, the sac. *I'd never seen
> > one before this morning.
>
> >http://en.wikipedia.org/wiki/Sa%C4%8D
>
> > It's a basically a lid to be filled with hot coals
> > and placed over the food. *She used it to make
> > some meringue cookie-like confections. *But she
> > didn't say what it was called.
>
> > It doesn't look that useful. *It's just a heat
> > source and sort of a dome to trap hot air and/or
> > steam above the food. *You have to fuel it with
> > charcoal, so you can't use it indoors. *And the
> > whole thing gets hot, so you can't set it down
> > on anything that melts or burns.
>
> The ones with the lid for coals are meant to be used outside in a campfire.
> The bottom of the pot (generally with legs) sits in coals and the lid also
> has coals so you've created an 'oven.'
> Janet

I've always wanted to taste that Shepherd's Bread that the Basque
sheep herders make in their campfires. It kind of looks like a brioche
on steroids but it isn't nearly that refined - more like peasant
bread.
Lynn in Fargo

> wrote in message
...
> We just got a deal on a Dutch Oven, could never justify the price
> before, and I wanted some ideas on what to cook in it. Seems like
> there were recipes everywhere when we didn't have one.
> Thanks in advance,
> MJ

My partner hates my dutch oven. Still I can't blame her for not liking the
blankets being pulled down after I've unleased that nasty gas of mine. Then
again it is great fun watching her turn her nose up!

In article
>,
" > wrote:

> We just got a deal on a Dutch Oven, could never justify the price
> before, and I wanted some ideas on what to cook in it. Seems like
> there were recipes everywhere when we didn't have one.
> Thanks in advance,
> MJ

I generally use it for slow cooking beef or pork roasts, but have also
used it for braised chicken recipes.

Not that chicken usually NEEDS braising, but sometimes it's just good
that way cooked with onions, carrots, etc. I've also used it for
cabbage dishes.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Mark Thorson > wrote:

> " wrote:
> >
> > We just got a deal on a Dutch Oven, could never justify the price
> > before, and I wanted some ideas on what to cook in it. Seems like
> > there were recipes everywhere when we didn't have one.
>
> I looked at the Wikipedia entry for Dutch oven,
> and it had a link to a device that Lidia Bastianich
> demonstrated on her show, the sac. I'd never seen
> one before this morning.
>
> http://en.wikipedia.org/wiki/Sa%C4%8D
>
> It's a basically a lid to be filled with hot coals
> and placed over the food. She used it to make
> some meringue cookie-like confections. But she
> didn't say what it was called.
>
> It doesn't look that useful. It's just a heat
> source and sort of a dome to trap hot air and/or
> steam above the food. You have to fuel it with
> charcoal, so you can't use it indoors. And the
> whole thing gets hot, so you can't set it down
> on anything that melts or burns.

<lol> I just use mine for a good cast iron deep cookpot!

If you are actually going to use it as an "oven", it's good for taking
camping.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"Janet Bostwick" > wrote:

> Mark Thorson wrote:
> > " wrote:
> >>
> >> We just got a deal on a Dutch Oven, could never justify the price
> >> before, and I wanted some ideas on what to cook in it. Seems like
> >> there were recipes everywhere when we didn't have one.
> >
> > I looked at the Wikipedia entry for Dutch oven,
> > and it had a link to a device that Lidia Bastianich
> > demonstrated on her show, the sac. I'd never seen
> > one before this morning.
> >
> > http://en.wikipedia.org/wiki/Sa%C4%8D
> >
> > It's a basically a lid to be filled with hot coals
> > and placed over the food. She used it to make
> > some meringue cookie-like confections. But she
> > didn't say what it was called.
> >
> > It doesn't look that useful. It's just a heat
> > source and sort of a dome to trap hot air and/or
> > steam above the food. You have to fuel it with
> > charcoal, so you can't use it indoors. And the
> > whole thing gets hot, so you can't set it down
> > on anything that melts or burns.
>
> The ones with the lid for coals are meant to be used outside in a campfire.
> The bottom of the pot (generally with legs) sits in coals and the lid also
> has coals so you've created an 'oven.'
> Janet

And the lid has about a 2" rim around the top.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Janet Bostwick" > wrote in message
> The ones with the lid for coals are meant to be used outside in a
> campfire. The bottom of the pot (generally with legs) sits in coals and
> the lid also has coals so you've created an 'oven.'
> Janet
>

Or indoors in the fireplace

"SteveB" <toquerville@zionvistas> wrote in message
...
> I'm amazed that a cooking newsgroup is so clueless about such a fine form
> of cooking.
>
> When Martha Washington was asked what her prized posessions were, she
> stated it was her cast iron cookware.
>
> Cooking with a dutch oven is a treat. I'm talking about the ones with the
> legs on bottom, and the lip on the rim of the top. A properly heated
> dutch oven cooks about 350 F. One can cook an endless number of things,
> and the combination of steaming, braising, and baking has some spectacular
> results.
>
> I have no experience with stove top models, and this post has nothing to
> do with those. I'm just talking about the outside charcoal models.

I've only seen them at Cub/Boy Scout Jamborees and Colonial-era
reenactments. There's a learning curve involved, but you can cook
practically anything in one.

I'm amazed that a cooking newsgroup is so clueless about such a fine form of
cooking.

When Martha Washington was asked what her prized posessions were, she stated
it was her cast iron cookware.

Cooking with a dutch oven is a treat. I'm talking about the ones with the
legs on bottom, and the lip on the rim of the top. A properly heated dutch
oven cooks about 350 F. One can cook an endless number of things, and the
combination of steaming, braising, and baking has some spectacular results.

I have no experience with stove top models, and this post has nothing to do
with those. I'm just talking about the outside charcoal models.

My favorites are pork loin roasts with potatos and carrots and gravy, rock
Cornish game hens, rib eye roast, snowshoe rabbit in barbecue sauce, wild
quail with mango sauce, and my secret dutch apple crust apple cobbler.
That's the short list.

If you've never tried one, try it. You can get a good one, such as Lodge,
for about $40, for a 12". If you have one, learn how to use it. A
wonderful flavorful way to cook. Handy in emergencies. Impressive when
company comes over. And they are decietfully easy to cook in, making the
cook look better than they actually are.

Steve

> ha scritto nel messaggio
> We just got a deal on a Dutch Oven, could never justify the price
> before, and I wanted some ideas on what to cook in it. Seems like
> there were recipes everywhere when we didn't have one.
> Thanks in advance,
> MJ

It does a better job of anything needing long, low temperature cooking, like
braises and moist baking, but shines at giving oven-like conditions on top
of the cooker.

Once upon a time it would have been used to bake by people who didn't have
ovens, but that requires a cast iron lid which many modern ones don't have.
Coals were piled up around and over to surround the pot with dry heat, so
there's the biggest hint as to what does best.

Think of it as an non-electric slow cooker. Try the No-Knead bread recipe.
Make stew with dumplings, a big pot of stewed beans, braised goose, pot
roast. It will soon suggest itself when you start to cook certain things.

In article >,
"SteveB" <toquerville@zionvistas> wrote:

> If you've never tried one, try it. You can get a good one, such as Lodge,
> for about $40, for a 12". If you have one, learn how to use it. A
> wonderful flavorful way to cook. Handy in emergencies. Impressive when
> company comes over. And they are decietfully easy to cook in, making the
> cook look better than they actually are.
>
> Steve

I don't have a fireplace and have not been camping in years, but I do
have fond memories of camping meals that mom made with hers, so I agree!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

SteveB wrote:
> "Janet Baraclough" > wrote in message
> ...
>> The message >
>> from "Janet Bostwick" > contains these words:
>>
>>
>>> The ones with the lid for coals are meant to be used outside in a
>>> campfire.
>>> The bottom of the pot (generally with legs) sits in coals and the lid
>>> also
>>> has coals so you've created an 'oven.'
>>> Janet
>> We have South African friends who brought one for home and cook on it
>> at barbecues.
>> The same people have a flat-bottom one for use indoors on a cooker ring;
>> excellent for long slow casseroling.
>>
>> They are VERY heavy duty cast iron (makes le Creuset look like a
>> weakling) so anyone with weak wrists/arthritis, be warned; you
>> might have difficulty lifting a full one.. (I did)
>>
>> Janet.
>
> They make special tools. One particularly dangerous task is to lift the lid
> with the hot charcoal on it. The specialty tool is only about $5. There
> are other things that help out the dutch oven cooking fanatic.
>
> I'm redoing my back yard. When finished, it will have a three sided stand
> with a steel plate floor just for dutch oven cooking. An interesting
> creative way to cook that produces delicious results.
>
> Steve
>
>
I cooked for years at the deer camp with cast iron cookware. My favorite
was the 12-quart Dutch oven with the recessed lid and the three feet on
the bottom. Bake biscuits, bread, cake, braise meat, cook about anything
with it. Actually had about fourteen different pieces of cast iron
cookware, most of it thirties and forties manufacture, picked it up at
estate sales, yard sales, flea markets, wherever I could find the stuff.

Most of it was really rusty from being stored in barns or other
outbuildings. Took it into the shop and sandblasted it all, rinsed it
good with hot water, then coated it, inside and out, with lard, then
stuck it into the big wood fired cook stove, restaurant size, at the
neighbors old restaurant. Came out pristine and ready to use.

During a move many years ago some SOB stole it. I suspect the moving
truck driver but we could never prove it. Nowadays I have one four-quart
cast iron dutch oven and a ten-inch skillet. Don't even have a corn
stick pan anymore. Sob!

In article >,
George Shirley > wrote:

> During a move many years ago some SOB stole it. I suspect the moving
> truck driver but we could never prove it. Nowadays I have one four-quart
> cast iron dutch oven and a ten-inch skillet. Don't even have a corn
> stick pan anymore. Sob!

You can get those easily on ebay...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

The Ranger wrote:
> George Shirley > wrote in message
> . ..
> [snip]
>> My favorite was the 12-quart Dutch oven with
>> the recessed lid and the three feet on the bottom.
> [snip]
>
> Holy CROW, man! That thing must've weighed in at close to 40 to
> 45 lbs when you were cooking! Did you use a forklift to lift it
> out?
Nope, had a regular set up with the iron fire forks and bar. Picture a
long metal bar with a crank on the end. Had a length of chain welded to
it at the mid-point. Turn the crank, pick up the pot. Generally didn't
use it though, two of us would pick up the pot with gloves on and set it
aside. when you're cooking for twenty hungry men in their twenties to
their forties you need either big pots or lots of pots.
>
> The "Can't imagine the pain behind packing in cast iron to a
> remote camp" Ranger
All of our deer camps in East Texas had roads leading to them. This
wasn't the wild west, just plain old Texas with lots of of good roads
and a few not-so-good roads. When I used to hike into a remote camp I
had an official Boy Scout aluminum pot set that all fitted together with
a skillet as the lid. Just gave it to my youngest grandson a few weeks ago.
>
>

SteveB wrote:
> "George Shirley" > wrote in message
> . ..
>> SteveB wrote:
>>> "Janet Baraclough" > wrote in message
>>> ...
>>>> The message >
>>>> from "Janet Bostwick" > contains these words:
>>>>
>>>>
>>>>> The ones with the lid for coals are meant to be used outside in a
>>>>> campfire.
>>>>> The bottom of the pot (generally with legs) sits in coals and the lid
>>>>> also
>>>>> has coals so you've created an 'oven.'
>>>>> Janet
>>>> We have South African friends who brought one for home and cook on it
>>>> at barbecues.
>>>> The same people have a flat-bottom one for use indoors on a cooker ring;
>>>> excellent for long slow casseroling.
>>>>
>>>> They are VERY heavy duty cast iron (makes le Creuset look like a
>>>> weakling) so anyone with weak wrists/arthritis, be warned; you
>>>> might have difficulty lifting a full one.. (I did)
>>>>
>>>> Janet.
>>> They make special tools. One particularly dangerous task is to lift the
>>> lid with the hot charcoal on it. The specialty tool is only about $5.
>>> There are other things that help out the dutch oven cooking fanatic.
>>>
>>> I'm redoing my back yard. When finished, it will have a three sided
>>> stand with a steel plate floor just for dutch oven cooking. An
>>> interesting creative way to cook that produces delicious results.
>>>
>>> Steve
>> I cooked for years at the deer camp with cast iron cookware. My favorite
>> was the 12-quart Dutch oven with the recessed lid and the three feet on
>> the bottom. Bake biscuits, bread, cake, braise meat, cook about anything
>> with it. Actually had about fourteen different pieces of cast iron
>> cookware, most of it thirties and forties manufacture, picked it up at
>> estate sales, yard sales, flea markets, wherever I could find the stuff.
>>
>> Most of it was really rusty from being stored in barns or other
>> outbuildings. Took it into the shop and sandblasted it all, rinsed it good
>> with hot water, then coated it, inside and out, with lard, then stuck it
>> into the big wood fired cook stove, restaurant size, at the neighbors old
>> restaurant. Came out pristine and ready to use.
>>
>> During a move many years ago some SOB stole it. I suspect the moving truck
>> driver but we could never prove it. Nowadays I have one four-quart cast
>> iron dutch oven and a ten-inch skillet. Don't even have a corn stick pan
>> anymore. Sob!
>
> Go treat yourself to some new pieces of Lodge cast iron. They're worth it.
>
> Steve
>
>
Don't camp anymore Steve and the two pieces I have are Lodge and all I
need nowadays.

George Shirley > wrote in message
. ..
[snip]
> My favorite was the 12-quart Dutch oven with
> the recessed lid and the three feet on the bottom.
[snip]

Holy CROW, man! That thing must've weighed in at close to 40 to
45 lbs when you were cooking! Did you use a forklift to lift it
out?

The "Can't imagine the pain behind packing in cast iron to a
remote camp" Ranger

SteveB <toquerville@zionvistas> wrote in message
...
> "The Ranger" > wrote in message
> news
>> George Shirley > wrote in message
>> . ..
>> [snip]
>>> My favorite was the 12-quart Dutch oven with
>>> the recessed lid and the three feet on the bottom.
>> [snip]
>>
>> Holy CROW, man! That thing must've weighed in
>> at close to 40 to 45 lbs when you were cooking!
>> Did you use a forklift to lift it out?
>>
>> The "Can't imagine the pain behind packing in cast
>> iron to a remote camp" Ranger
>
> The pain is offset by hot biscuits, hot cinnamon rolls
> in the morning with your coffee, deer roasts, snowshoe
> hare, roasts, birds, casseroles. It's just like having a
> good oven.

A hernia or slipped disk while lifting such would certainly
cause me some pause, especially while over a fire large enough
to hold such a pot!

> For breakfast [..]

Yep; that's pretty much how the pig hunts I put together would
start off. Huge breakfasts in a pot.

> The only pain in that is a full tummy before you go out
> for the day chasing game.

The discomfort would wear off long before the sun would hit
noon...

The Ranger

George Shirley > wrote in message
. ..
> The Ranger wrote:
>> George Shirley > wrote in message
>> . ..
>> [snip]
>>> My favorite was the 12-quart Dutch oven with
>>> the recessed lid and the three feet on the bottom.
>> [snip]
>>
>> Holy CROW, man! That thing must've weighed in
>> at close to 40 to 45 lbs when you were cooking!
>> Did you use a forklift to lift it out?
>>
> Nope, had a regular set up with the iron fire forks
> and bar. Picture a long metal bar with a crank on the
> end. Had a length of chain welded to it at the mid-point.
> Turn the crank, pick up the pot. Generally didn't use it
> though, two of us would pick up the pot with gloves on
> and set it aside. when you're cooking for twenty hungry
> men in their twenties to their forties you need either
> big pots or lots of pots.

We didn't invite the village for our forays into Da Wild! <EG>
There were just too many that didn't enjoy the necessary
physical activities associated with camping during that time in
my life. (I'm now firmly entrenched in that status, too, where
modern facilities like refrigeration and central heating or AC
are minimal requirements for my extended enjoyment.)

>> The "Can't imagine the pain behind packing in cast iron
>> to a remote camp" Ranger
> All of our deer camps in East Texas had roads leading to
> them. This wasn't the wild west, just plain old Texas with
> lots of of good roads and a few not-so-good roads. When
> I used to hike into a remote camp I had an official Boy
> Scout aluminum pot set that all fitted together with a
> skillet
> as the lid. Just gave it to my youngest grandson a few
> weeks ago.

We didn't drive in to our hunts (although it _would_ have been
NICE!) Looking back, with those rosy spectacles firmly set upon
my nose, I'm not sure I would've enjoyed the times as much as I
did. There were a couple times when it would have simplified a
couple mealtimes, though.

The Ranger

"Janet Baraclough" > wrote in message
...
> The message >
> from "Janet Bostwick" > contains these words:
>
>
>> The ones with the lid for coals are meant to be used outside in a
>> campfire.
>> The bottom of the pot (generally with legs) sits in coals and the lid
>> also
>> has coals so you've created an 'oven.'
>> Janet
>
> We have South African friends who brought one for home and cook on it
> at barbecues.
> The same people have a flat-bottom one for use indoors on a cooker ring;
> excellent for long slow casseroling.
>
> They are VERY heavy duty cast iron (makes le Creuset look like a
> weakling) so anyone with weak wrists/arthritis, be warned; you
> might have difficulty lifting a full one.. (I did)
>
> Janet.

They make special tools. One particularly dangerous task is to lift the lid
with the hot charcoal on it. The specialty tool is only about $5. There
are other things that help out the dutch oven cooking fanatic.

I'm redoing my back yard. When finished, it will have a three sided stand
with a steel plate floor just for dutch oven cooking. An interesting
creative way to cook that produces delicious results.

Steve

SteveB <toquerville@zionvistas> wrote in message
...
> One of these days, I'm going to go buy a couple of those that
> make cornbread in the shapes of little fish and cacti.

You are so twisted...

The Ranger

The Ranger wrote:
> George Shirley > wrote in message
> . ..
>> The Ranger wrote:
>>> George Shirley > wrote in message
>>> . ..
>>> [snip]
>>>> My favorite was the 12-quart Dutch oven with
>>>> the recessed lid and the three feet on the bottom.
>>> [snip]
>>>
>>> Holy CROW, man! That thing must've weighed in
>>> at close to 40 to 45 lbs when you were cooking!
>>> Did you use a forklift to lift it out?
>>>
>> Nope, had a regular set up with the iron fire forks
>> and bar. Picture a long metal bar with a crank on the
>> end. Had a length of chain welded to it at the mid-point.
>> Turn the crank, pick up the pot. Generally didn't use it
>> though, two of us would pick up the pot with gloves on
>> and set it aside. when you're cooking for twenty hungry
>> men in their twenties to their forties you need either
>> big pots or lots of pots.
>
> We didn't invite the village for our forays into Da Wild! <EG>
> There were just too many that didn't enjoy the necessary
> physical activities associated with camping during that time in
> my life. (I'm now firmly entrenched in that status, too, where
> modern facilities like refrigeration and central heating or AC
> are minimal requirements for my extended enjoyment.)
>
>>> The "Can't imagine the pain behind packing in cast iron
>>> to a remote camp" Ranger
>> All of our deer camps in East Texas had roads leading to
>> them. This wasn't the wild west, just plain old Texas with
>> lots of of good roads and a few not-so-good roads. When
>> I used to hike into a remote camp I had an official Boy
>> Scout aluminum pot set that all fitted together with a
>> skillet
>> as the lid. Just gave it to my youngest grandson a few
>> weeks ago.
>
> We didn't drive in to our hunts (although it _would_ have been
> NICE!) Looking back, with those rosy spectacles firmly set upon
> my nose, I'm not sure I would've enjoyed the times as much as I
> did. There were a couple times when it would have simplified a
> couple mealtimes, though.
>
> The Ranger
>
>
As I rapidly approach the age of three score and ten I regard staying at
a Holiday Inn Express as "roughing it." In my youth, misspent as much of
it was, I loved camping rough. At eight or nine years of age I would
take my .22 rifle, a Winchester Model 1906 pump, whatever dawg I had at
the time, a little salt and pepper in a twist of wax paper, a dozen
strike anywhere matches in my Scout match safe, maybe a wedge of cheese,
and go forth into the wilderness around where we lived. I could go in
any direction for at least eight hours walk without seeing another
human. My folks were such that I could go out and stay for a couple of
days without worrying them very much and could pretty much live off the
land while having a good time.

As I got older I went farther and farther out into the woods and stayed
longer. Alas, once you become an adult, gather responsibilities to your
heart, you slow that type of life down or stop it all together. By the
late sixties the area where I grew up was rapidly becoming suburbia.
Instead of just two or three relatives living nearby we had whole damned
subdivisions building up. Then the interstate went through with the
hubbub that brought. When I drive through there today I don't recognize
anything. People I went to school with, and grew up with, that still
live there don't seem to miss what we once had.

Luckily my children, now in their late forties, got in on the tail end
of it and fished, hunted, and wandered the woods much as we did when I
was young. Their children are growing up as urbanites either in or near
very large cities. Those days are pretty much gone unless you live in a
state that is still somewhat undeveloped. Plus, I'm now too old to go
hunting adventure and try to live wild. The memories are still vivid and
good though. And my great grandchildren like to hear Granpa's stories of
long, long ago.

SteveB wrote:
> "The Ranger" > wrote
>
>> Yep; that's pretty much how the pig hunts I put together would start off.
>> Huge breakfasts in a pot.
>
> Ah. Pig hunting in Montgomery county, Texas. First thing everyone did was
> pick "their" tree. (Non pig hunters won't get this one.)
>
> Steve
>
>
Montgomery County, Texas is still pretty wild in places Steve. Highly
urbanized in others. One of my kids lived there for awhile and she still
lives fairly close, over in Tomball. I wonder if there are still feral
hogs in Montgomery County. And, yes, I know about the tree picking deal.
I've had feral hogs attack the horse I was riding while we were hunting
them.

SteveB wrote:
> "George Shirley" > wrote
>
>> Don't camp anymore Steve and the two pieces I have are Lodge and all I
>> need nowadays.
>
> One of these days, I'm going to go buy a couple of those that make cornbread
> in the shapes of little fish and cacti.
>
> Steve
>
>
What's the porpoise?

In article >,
"SteveB" <toquerville@zionvistas> wrote:

> "The Ranger" > wrote
>
> > Yep; that's pretty much how the pig hunts I put together would start off.
> > Huge breakfasts in a pot.
>
> Ah. Pig hunting in Montgomery county, Texas. First thing everyone did was
> pick "their" tree. (Non pig hunters won't get this one.)
>
> Steve

<snork>

You'd _better_ be up a tree... ;-)
It's a good thing pigs can't climb.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"George Shirley" > wrote in message
. ..
> SteveB wrote:
>> "Janet Baraclough" > wrote in message
>> ...
>>> The message >
>>> from "Janet Bostwick" > contains these words:
>>>
>>>
>>>> The ones with the lid for coals are meant to be used outside in a
>>>> campfire.
>>>> The bottom of the pot (generally with legs) sits in coals and the lid
>>>> also
>>>> has coals so you've created an 'oven.'
>>>> Janet
>>> We have South African friends who brought one for home and cook on it
>>> at barbecues.
>>> The same people have a flat-bottom one for use indoors on a cooker ring;
>>> excellent for long slow casseroling.
>>>
>>> They are VERY heavy duty cast iron (makes le Creuset look like a
>>> weakling) so anyone with weak wrists/arthritis, be warned; you
>>> might have difficulty lifting a full one.. (I did)
>>>
>>> Janet.
>>
>> They make special tools. One particularly dangerous task is to lift the
>> lid with the hot charcoal on it. The specialty tool is only about $5.
>> There are other things that help out the dutch oven cooking fanatic.
>>
>> I'm redoing my back yard. When finished, it will have a three sided
>> stand with a steel plate floor just for dutch oven cooking. An
>> interesting creative way to cook that produces delicious results.
>>
>> Steve
> I cooked for years at the deer camp with cast iron cookware. My favorite
> was the 12-quart Dutch oven with the recessed lid and the three feet on
> the bottom. Bake biscuits, bread, cake, braise meat, cook about anything
> with it. Actually had about fourteen different pieces of cast iron
> cookware, most of it thirties and forties manufacture, picked it up at
> estate sales, yard sales, flea markets, wherever I could find the stuff.
>
> Most of it was really rusty from being stored in barns or other
> outbuildings. Took it into the shop and sandblasted it all, rinsed it good
> with hot water, then coated it, inside and out, with lard, then stuck it
> into the big wood fired cook stove, restaurant size, at the neighbors old
> restaurant. Came out pristine and ready to use.
>
> During a move many years ago some SOB stole it. I suspect the moving truck
> driver but we could never prove it. Nowadays I have one four-quart cast
> iron dutch oven and a ten-inch skillet. Don't even have a corn stick pan
> anymore. Sob!

Go treat yourself to some new pieces of Lodge cast iron. They're worth it.

Steve

"The Ranger" > wrote in message
news
> George Shirley > wrote in message
> . ..
> [snip]
>> My favorite was the 12-quart Dutch oven with
>> the recessed lid and the three feet on the bottom.
> [snip]
>
> Holy CROW, man! That thing must've weighed in at close to 40 to 45 lbs
> when you were cooking! Did you use a forklift to lift it out?
>
> The "Can't imagine the pain behind packing in cast iron to a remote camp"
> Ranger

The pain is offset by hot biscuits, hot cinnamon rolls in the morning with
your coffee, deer roasts, snowshoe hare, roasts, birds, casseroles. It's
just like having a good oven.

For breakfast, put in a package of hash browns. Brown thoroughly. Cook
some sausages on the side. Crack eggs into the potatoes when done. Arrange
sausages like wheel spokes. Spread grated cheese on top. Bake for another
ten minutes or so. Season to taste with garlic, pepper, Tony's, beau monde,
whatever you like.

The only pain in that is a full tummy before you go out for the day chasing
game.

Steve

"George Shirley" > wrote in message
. ..
> SteveB wrote:
>> "George Shirley" > wrote
>>
>>> Don't camp anymore Steve and the two pieces I have are Lodge and all I
>>> need nowadays.
>>
>> One of these days, I'm going to go buy a couple of those that make
>> cornbread in the shapes of little fish and cacti.
>>
>> Steve
> What's the porpoise?


I use my fish shaped Lodge cast iron pan (thanks Dams and Crash!) to make
salmon croquettes. People are always surprised to see fish "cakes" that
actually look like fish. Adds a certain something.

Boli

"The Ranger" > wrote

> Yep; that's pretty much how the pig hunts I put together would start off.
> Huge breakfasts in a pot.

Ah. Pig hunting in Montgomery county, Texas. First thing everyone did was
pick "their" tree. (Non pig hunters won't get this one.)

Steve

"George Shirley" > wrote

> Don't camp anymore Steve and the two pieces I have are Lodge and all I
> need nowadays.

One of these days, I'm going to go buy a couple of those that make cornbread
in the shapes of little fish and cacti.

Steve

Everything BRAISED.

I've got mine on the stove top right now full of Polish sausage,
potatoes, cabbage and chicken stock.

I started the whole works by frying six strips of bacon in a lttle olive
oil. When the bacon was crisp, I added the three-inch lengths of the
Polish sausage, split and "butterflied". When they were brown, I added
two Irish potatoes, sliced and a small head of cabbage, sliced in
strips. I added a couple of cups of chicken broth and covered on a LOW
heat. It's been about an hour now and I can tell from the smell, it's
ready to enjoy.

You will find that your new pot will not gather dust, by any means.
Spaghetti sauce to coq au vin, the Dutch Oven is a godsend to cooks.

Use it for chicken, lamb, veal shanks (OMG!), everything that LOVES to
be cooked slow and long.

Lass

The Ranger wrote:
snip
> We didn't drive in to our hunts (although it _would_ have been
> NICE!) Looking back, with those rosy spectacles firmly set upon
> my nose, I'm not sure I would've enjoyed the times as much as I
> did. There were a couple times when it would have simplified a
> couple mealtimes, though.
>
> The Ranger

Well, sure it would have been simpler, but my husband and daughter have both
remembered - individually - just recently about the breakfasts I made of
trout and biscuits. Even my ex has recalled those meals recently. It would
have been a lot simpler without the smoke getting in my eyes and the early
morning chill, but then I wouldn't remember the early morning quiet when I
owned the world all by myself. From one trip I can still remember the sound
of swan feet hissing onto the water as they landed and the birds appearing
magically out of the heavy mist.
Those are good memories.
Janet

SteveB wrote:
> "George Shirley" > wrote in message
> . ..
>> SteveB wrote:
>>> "The Ranger" > wrote
>>>
>>>> Yep; that's pretty much how the pig hunts I put together would start
>>>> off. Huge breakfasts in a pot.
>>> Ah. Pig hunting in Montgomery county, Texas. First thing everyone did
>>> was pick "their" tree. (Non pig hunters won't get this one.)
>>>
>>> Steve
>> Montgomery County, Texas is still pretty wild in places Steve. Highly
>> urbanized in others. One of my kids lived there for awhile and she still
>> lives fairly close, over in Tomball. I wonder if there are still feral
>> hogs in Montgomery County. And, yes, I know about the tree picking deal.
>> I've had feral hogs attack the horse I was riding while we were hunting
>> them.
>
> BIL lives in New Waverly. Yes, there are still a LOT of feral hogs in
> Montgomery county. The locals are still working at eradicating them, and at
> best holding even. Hog catching cages can be bought at the local Tractor
> Supply.
>
> Steve
>
>
I actually saw an ad in the local paper where some idiot was trying to
buy feral hogs to release on a deer lease. I guess he thought it would
be a perk for the hunters and didn't think that the hogs would eat a lot
of the new born fawns come spring.

"George Shirley" > wrote in message
. ..
> SteveB wrote:
>> "The Ranger" > wrote
>>
>>> Yep; that's pretty much how the pig hunts I put together would start
>>> off. Huge breakfasts in a pot.
>>
>> Ah. Pig hunting in Montgomery county, Texas. First thing everyone did
>> was pick "their" tree. (Non pig hunters won't get this one.)
>>
>> Steve
> Montgomery County, Texas is still pretty wild in places Steve. Highly
> urbanized in others. One of my kids lived there for awhile and she still
> lives fairly close, over in Tomball. I wonder if there are still feral
> hogs in Montgomery County. And, yes, I know about the tree picking deal.
> I've had feral hogs attack the horse I was riding while we were hunting
> them.

BIL lives in New Waverly. Yes, there are still a LOT of feral hogs in
Montgomery county. The locals are still working at eradicating them, and at
best holding even. Hog catching cages can be bought at the local Tractor
Supply.

Steve

In article > ,
"Janet Bostwick" > wrote:

> The Ranger wrote:
> snip
> > We didn't drive in to our hunts (although it _would_ have been
> > NICE!) Looking back, with those rosy spectacles firmly set upon
> > my nose, I'm not sure I would've enjoyed the times as much as I
> > did. There were a couple times when it would have simplified a
> > couple mealtimes, though.
> >
> > The Ranger
>
> Well, sure it would have been simpler, but my husband and daughter have both
> remembered - individually - just recently about the breakfasts I made of
> trout and biscuits. Even my ex has recalled those meals recently. It would
> have been a lot simpler without the smoke getting in my eyes and the early
> morning chill, but then I wouldn't remember the early morning quiet when I
> owned the world all by myself. From one trip I can still remember the sound
> of swan feet hissing onto the water as they landed and the birds appearing
> magically out of the heavy mist.
> Those are good memories.
> Janet

My mom used to love the early morning. :-)
We used to live in the mountains above LA in California. Dad had to
commute about 100 miles to work so she'd get up early and make him
breakfast. After he left, she still had about 1 hour to get us kids up
to go to school so she'd make herself a cup of coffee and sit on the
front porch and enjoy the hill country sunrise. There was a flock of
valley quail that fed close by.

That was her "private hour".

I'm so glad she shared that memory with me!

If you have kids, be sure to share it with them. The may treasure it
when they get older...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 02 Nov 2008 19:41:29 -0600, Omelet >
wrote:

>My mom used to love the early morning. :-)
>We used to live in the mountains above LA in California. Dad had to
>commute about 100 miles to work so she'd get up early and make him
>breakfast. After he left, she still had about 1 hour to get us kids up
>to go to school so she'd make herself a cup of coffee and sit on the
>front porch and enjoy the hill country sunrise. There was a flock of
>valley quail that fed close by.
>
>That was her "private hour".

My grandfather used to get up before sunrise just to watch the sun
come up. We'd beg him to wake us up and he'd fix us breakfast on a
wood burning stove... because it was there and he wanted us to
experience a little of what life was like when he was a kid. Fond
memories, *and* those were the days before DST in Michigan.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West