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RE: CG in Brooksville Fl

If you're not into dump stations then Campers Holiday is going to be your best bet. It's only about 15 minutes from downtown Brooksville. Here's their contact info so you can ask if children are okay. Campers Holiday Contact Personally I think the sites are too close together for my tastes. When I camp I don't want to feel like I'm in a parking lot.
magnusfide 02/22/21 07:36am RV Parks, Campgrounds and Attractions
RE: CG in Brooksville Fl

Try Withlacoochee State Forest-Croom Tract's Silver Lake Campground located about 20 minutes (13-14 miles) east of Brooksville (only 5 minutes from I-75). Thanks, I should have mentioned we will be there over a week and need full hookups. I’ve stayed there for two weeks. When I needed to use the dump station it was easy to roll to the ds and then back to my site. They have the essentials at the site water and electric.
magnusfide 02/21/21 01:37pm RV Parks, Campgrounds and Attractions
RE: CG in Brooksville Fl

Try Withlacoochee State Forest-Croom Tract's Silver Lake Campground located about 20 minutes (13-14 miles) east of Brooksville (only 5 minutes from I-75). Info: Silver Lake Campground Campsites spread out under the open shade of large oak trees. The campground is located on the northern end of Silver Lake on a gently sloping grassy area, and many sites have a view of the water. A boat ramp is located in the campground. The campground is located adjacent to Interstate 75, so constant interstate noise can be expected. Features Camping for RVs and tents Canoeing Fishing Leashed pets allowed Facilities Boat ramp/canoe launch Developed campsites with electricity, water, picnic table and fire ring with a grate and/or a grill. For information and reservations, visit Reserve America or call 1-877-879-3859. Reservations Dump station located on main entrance/exit road for all three campgrounds on the left as you are exiting the facility Restrooms and showers Trails Nature trail and boardwalk Directions Take I-75 Exit 301 to U.S. 98/State Road 50. Turn east (away from Brooksville) and proceed about 1 mile until you reach the stoplight at Croom Rital Road. Turn left and proceed north for approximately 3 miles on Croom Rital Road. Follow signs to the Withlacoochee State Forest Silver Lake Recreation Area. Turn right onto Silver Lake Road. After passing the gatehouse, follow the road to the right approximately ¼ mile to the first campground entrance to Silver Lake Campground on your left. Withlacoochee-Crooms also has two other campgrounds farther from the interstate: Cypress Glen and farther away River Junction.
magnusfide 02/21/21 10:31am RV Parks, Campgrounds and Attractions
RE: Nomadland

I’ll have to check that out.
magnusfide 02/20/21 02:41pm RV Lifestyle
RE: Tow Behind Cooker That's Alaska-sized.:B
magnusfide 02/19/21 09:58pm Camp Cooks and Connoisseurs
Tow Behind Cooker

Came across this nice little rig. I could hook it up to the mh and have a massive cookout for the family reunion. Carolina Pig Cookers I know what I want for Christmas. It's hog killing time.
magnusfide 02/19/21 03:23pm Camp Cooks and Connoisseurs
RE: Beyond the Boil: More Low Country Cuisine

Low Country Cracklin Cornbread Ingredients • 1 egg • 1 cup whole buttermilk • 1 1/2 cups white cornmeal • 1 cup all purpose flour, sifted • 1 teaspoon baking soda • 1 teaspoon baking powder • 1 teaspoon salt • 1 cup diced pork cracklin’s Shortening or bacon fat Preheat the oven to 350 degrees F. Use the bacon fat or shortening to grease a 12” cast iron skillet. Put skillet in the oven to preheat. Mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklins. Pour into the hot skillet and bake 30 to 40 minutes until center is set. Butter the top while cornbread is still hot.
magnusfide 02/19/21 03:09pm Camp Cooks and Connoisseurs
RE: Homeless Cat -- Now Spotacus' Legacy

WL I'm glad to hear you all have survived and Spring is starting to spring. It's rough to be without water. REALLY ROUGH. BTDT. I see MS and LA both are struggling as well. Our prayers go out to everyone. Wish we could help out somehow. We'll have about a month of roller coaster temps before we start to see any real change of seasons. Our wood pile is low now. At least we still have some fallen trees to chainsaw and split. Doing that tomorrow.
magnusfide 02/19/21 02:48pm RV Pet Stop
RE: 18 Feb 21 – Mars Rover “Perseverance” landing 1555 EST

I am waiting to see it come back and a bunch of little Martians jump out asking if any one could direct them to the local pub ! Guy Or replace the clown car at the circus.
magnusfide 02/18/21 05:25pm Around the Campfire
18 Feb 21 – Mars Rover “Perseverance” landing 1555 EST

This topic has been moved to another forum. You can read it here: 30206400
magnusfide 02/18/21 08:40am RV Lifestyle
18 Feb 21 – Mars Rover “Perseverance” landing 1555 EST

From NASA: Tune in for live coverage and landing commentary from NASA’s Jet Propulsion Laboratory (JPL) beginning at 2:15 p.m. EST on the NASA TV Public Channel and the agency’s website, as well as the NASA App, YouTube, Twitter, Facebook, LinkedIn, Twitch, Daily Motion, and THETA.TV. Touchdown is scheduled for approximately 3:55 p.m. EST. Tune in early because this is an "approximate" time.
magnusfide 02/18/21 08:40am Around the Campfire
RE: Homeless Cat -- Now Spotacus' Legacy

I'm very sorry to hear of your trials, WL. Sorry for the folks in TX and elsewhere too. Smart to put all the snow you can in the tub. I hope FEMA can get some bottled water to the folks without. That's the first I heard of a water tower cracking. Incredible!
magnusfide 02/17/21 09:04pm RV Pet Stop
RE: Campfire cooking in the cold

in the past I've had to dig a small pit in the sand to put the DO in. I've also stacked wood or other things around the oven to keep the heat robbing wind down. This works as well too. I have one of those military surplus collapsible shovels I keep in mh that works really well for that.
magnusfide 02/16/21 08:21pm Camp Cooks and Connoisseurs
RE: Surge protector and water filters

One of the things it's good to remember is that you're not on your own turf when you're traveling. The water will be different and the electrical system might be unprotected and create surges. On surge protectors this falls into the "you get what you pay for" category. I went ahead and bought the nice Progressive EMS portable one because RV electrical systems are even more expensive to repair. Because different water sources in different places can cause the trots I always have a filter. Nothing's worse than being out hiking and you have an explosion. Not pretty. On the trailer I had an installed filter system. On my mh I have an inline filter for the water hose. It's easy to replace and they usually have them in the rv automotive aisle at Walmart. We also have one of those water pitchers with a filter on it for added protection of our drinking water. Anything that goes into our bodies I'm very careful about and that includes drinking water. The pitcher with a filter is easier to store than stacks of bottled water too. If you do any cold weather camping get some pipe insulation for your water hose and in-line filter. You might want to get a heated hose too. You'll thank me when you still have running water and your camp neighbors are out slamming their hoses to break up the ice. Here's one. Not cheap but it makes cold weather camping much less of a hassle. Heated drinking water hose
magnusfide 02/16/21 02:02pm Class C Motorhomes
RE: Campfire cooking in the cold

You're placing the Weber grill overtop the campfire. I assume with the vents closed? Have the fires degraded the outer, bottom finish over time? I don't put the kettle grill on the campfire. I place the coals inside the kettle and set the DO on top of the coals. Then the appropriate amount of coals on top of the DO then put the kettle lid in place. I guess you could put the kettle grill on the campfire but when temps get crazy, I don't use the campfire. I use the charcoal method. I’ve done the same thing with a old grill that I have replaced. One that the grill grate has rusted out past using or legs have bent or broke, but the “ tub “ is still good for some thing. Great idea. If you have an older small kettle grill that was popular in tailgating days you can now use it for that. Even the body of one of those old aluminum grills will do as long as you can fit the DO inside. I have a Weber Jumbo Joe tabletop kettle grill that always travels with us to keep the DO protected from temp changes and chills. It's 18" so it handles even my largest DO. The kettle vents let me adjust oxygen levels too.
magnusfide 02/16/21 01:46pm Camp Cooks and Connoisseurs
Campfire cooking in the cold

One of our favorite times of year to camp is in the winter. No snakes. No whining campers. Everyone I've ever met at a campground in winter wants to be there. There is a catch though. When the wind chill and temps get too low you have to compensate with your DO cooking on the campfire. For blocking windchill that cools the pot you can do several things. 1.Set up logs around the pot to block the wind and concentrate the heat. 2.Use a roll of flashing clipped together with clips. 3.Or you can do what I do and set the pot in a small Weber Kettle grill (grill removed) and pop on the lid. It creates an oven effect without overheating the bottom. Here are some dishes that cook up great on a winter campfire. Practical (Yet Delicious) Winter Campfire Cooking Ideas For Outdoor Cooking
magnusfide 02/16/21 10:18am Camp Cooks and Connoisseurs
RE: Homeless Cat -- Now Spotacus' Legacy

We're getting negative numbers here too. The animals are laying in our laps and on our bed to stay warm. They run to the door to look out but when we open the storm door they said "forget that noise". They run back into the house.
magnusfide 02/16/21 10:08am RV Pet Stop
RE: Beyond the Boil: More Low Country Cuisine

More campfire DO & Iron Skillet friendly recipes from the Low Country. Made these for lunch. Not even a crumb was left and one grandchild was caught licking his plate.:B ======================== GULLAH RED RICE Serves 4-8 depending on portion size. 1 cup celery, chopped ¼ cup bell pepper, chopped 1 medium onion, chopped ½ tsp salt 1 lb smoked sausage, chopped 2 cups rice, uncooked 2 cups tomato sauce 1 cup tomato paste 1 Tbsp real butter Melt butter in skillet and sauté celery, bell pepper and onions. Stir in smoked sausage. Simmer until sausage is cooked. Add salt and rice. Stir in tomato sauce and tomato past. Cook on low until desired doneness, about 30-40 minutes. ======================== GULLAH SEASONING Yields: 1 cup This recipe is adapted from Gullah Cuisine, by Charlotte Jenkins and William Baldwin. Gullah Cuisine restaurant is in Mt. Pleasant, South Carolina. Ingredients 1/4 c. ground celery seed 1/4 c. paprika 1/4 c. granulated garlic or garlic powder 1/4 c. granulated onion or onion powder 1/4 c. ground black pepper 2 tsp. ground bay leaf 2 tsp. ground ginger 1 tsp. cinnamon 1 tsp. mace or allspice 1 tsp. dry mustard powder 1 tsp. salt Directions Combine all ingredients. Store in a tightly closed container. Will keep for 3 months in a dark cool place or in the freezer for up to a year. ===================== LOW COUNTRY SHRIMP BURGER (makes 4) The cornbread bread crumbs instead of the regular bread or panko make this delicious. INGREDIENTS • 1 lb fresh shrimp (best if caught that day off the coast of South Carolina) • 2 Tbsp fresh chives, chopped • 3 Tbsp celery, finely chopped • 2 Tbsp Italian parsley, chopped • 1 1?2 tsp lemon zest • 3 Tbsp mayonnaise (In South Carolina we like Duke's or Hellman's) • 1 egg, beaten • 3 dashes Tabasco sauce • salt • pepper • 1 cup cornbread breadcrumbs • 3 Tbsp oil DIRECTIONS Boil, peel and then chop the shrimp. In large bowl mix shrimp with chives, celery, parsley and lemon zest. In smaller bowl mix mayonnaise with egg, salt and pepper to taste and tabasco sauce. Blend well and then add cornbread crumbs. Pour mayonnaise mixture into chopped shrimp and mix well. Shape into burger size patties and saute in oil until browned on both sides. Place on paper towels to drain. Serve on hamburger buns with tartar sauce. Or with lettuce, tomato and tartar sauce. Or with cole slaw.
magnusfide 02/13/21 02:33pm Camp Cooks and Connoisseurs
More Camping Dutch Oven Recipe Resources

It's been awhile since I posted recipe sources or DOGs info. The DOGs are postponed until the end of the pandemic. We can still practice at home though so here are the recipe links I've found lately. Outside Nomad Recipes Beyond the Tent Recipes Camp Stove Recipes
magnusfide 02/12/21 09:23pm Camp Cooks and Connoisseurs
Beyond the Boil: More Low Country Cuisine

The Chicken Bog was delicious and easy to make in a DO at camp. I'm working on trying then posting low country recipes that go beyond the usual low country boil. Here's the next one we liked. Ol’ Fuskie Fried Crab Rice From Gullah Home Cooking the Daufuskie Way by Sallie Anne Robinson. Serves 4 to 6. 1 1/2 cups uncooked rice 2 1/4 cups warm water Pinch of salt, ground black pepper 2 strips of bacon, cooked and drained 1/4 cup of vegetable oil 1 stalk of celery, cleaned 1 medium green pepper, chopped 1 medium onion, chopped 1 1/2-2 pounds lump and claw crab meat, picked clean of shell 1 tablespoon garlic powder Measure the dry rice, then rinse and drain it several times until the water runs clear. Combine the rice, water and salt in a medium pan, cover and bring the water to a boil. Simmer 20 minutes or more until the rice is tender and all the water is absorbed. (You may also use a rice cooker.) Fry the bacon strips in a heavy-bottomed 12-inch skillet until it turns brown and crispy. When the bacon is done, set the strips aside on paper towels to drain. Crumble the bacon after it has cooled. Do not scrape the skillet. Add the vegetable oil to the skillet. Then add the celery, green peppers and onion. Stir-fry the vegetables until the onions are translucent. Add the crab meat and cook another 5 to 10 minutes until the crab begins to brown. Add the crumbled bacon, cooked rice, garlic powder, salt and pepper and stir until all the ingredients are evenly combined. Cover the mixture and simmer for at least 10 minutes. Serve immediately.
magnusfide 02/12/21 09:10pm Camp Cooks and Connoisseurs
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