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RE: Favorite Leftovers Recipes

I was camping over the weekend and made pasta from leftover ground beef kabobs. - cooked ground beef kabobs (or leftover meatloaf) - your favorite cooked pasta. I used penne - tomato sauce, fresh or canned/jar. We have tomatoes in the garden already and I made a quick sauce from that We'll also make a Sloppy Jose from these types of leftovers. Like a Sloppy Joe but spicy, served with cilantro, lime, and sour cream (crema). #drool
propchef 07/07/21 11:45am Camp Cooks and Connoisseurs
RE: Dried Fruit and Nut Loaf

propchef 06/29/21 08:54pm Camp Cooks and Connoisseurs
RE: SPAM-alama-dingdong

Do you eat ANYTHING with flour? You're eating processed food. ANYTHING out of a box, can, or sealed bag, you're eating processed food. I LOVE M&Ms, but they're the WORST. So much so I use them as an example of dangerous processed food. In fact, the American version is illegal in every country outside of the US. I still have them occasionally. Moderation combined with knowledge. Enjoy the M&Ms
propchef 06/29/21 07:12pm Camp Cooks and Connoisseurs
RE: SPAM-alama-dingdong

I've been around meat processing from the slaughter house kill floor to the retail meat case for more than half a century. If you are squeamish about how SPAM is made, I'll be happy to provide a list of about 50 other products you should probably avoid. FYI, crispy pig tails fresh out of the lard press are a tasty treat for a kid. This SPAM is the least of your worries if you're trying to avoid processed foods. Spam is one of my dark secrets, I love having spam (or better yet, livermush) for breakfast. If you live in hurricane country, you need some good Spam recipes.
propchef 06/29/21 07:25am Camp Cooks and Connoisseurs
RE: Wood fired pizza oven

That would be fun to try out but all camping wood fires are banned in California, or will be soon. Fires are still allowed in campgrounds at existing fire rings and in grill/bbqs that sit off the ground. Backcountry fire permits have all been canceled. These ovens are great and fix the issues found when trying to cook pizza on the grill, the problem of getting enough top heat (hence the flipping trick). Let us know how you like it. I've been wanting one of these.
propchef 06/29/21 07:16am Camp Cooks and Connoisseurs
RE: Driving people to boondock by calling themselves a "Resort"

we have reservations in a didderent place but just for kicks I looked up two new RV Parks in Pigeon Forge TN. MARGARITAVILLE RV RESORT AT $119 a night and Pigeon River Landing rv resort at $79 per night. Marg is not a resort no beach no river no mountain within 5 miles of mountains. PR Landing is no resort. Again no beach no mountains does have hills does have stream. Both have pools. Most Parks are expected to have clean facilities, pool, and wifi but add Resort to mane and watch out. Not sure of the point, sounds like they are near touristsounds like they are near tourist destinations destinations? if the parks are clean, maintained with enforced rules/security that may drive up the price? I have 1 booked this year at $108 per night that fits perfectly on what you described... certainly will not drive me to boondock ;) :C Mike Exactly. A "resort" is simply a place near tourist areas. I can call an empty field a "resort" if it's adjacent to an amusement park or entertainment venue. No pool required.
propchef 06/25/21 09:45am RV Parks, Campgrounds and Attractions
RE: My prediction for the future..

I'm already seeing a number of TTs that say "used once" or "fewer than 100 miles" but some of these seem like they're trying to take advantage of the higher prices and flip them. One ad said the TT only had 30 miles, the distance from the dealer to their home.
propchef 06/25/21 09:39am General RVing Issues
RE: Smoked Pork Belly - Super Dave?

Not Super Dave but here's the recipe I follow for pork belly. 2 pound slab of pork belly with or without skin 2 cups of water 1/2 cup of kosher salt 2 tablespoons of brown sugar 2 teaspoons of paprika 1/4 cup Maple Syrup 1/4 to 1/2 teaspoon black pepper 1/2 teaspoon pink curing salt / Prague powder / curing salt When the solution is well mixed, pour it into the bag over the pork belly. Then carefully squeeze out as much of the air as you can from the bag and seal it. Place the zipper bag with the belly in it, in a large bowl or container just in case it leaks. Place that bowl in the fridge and let it sit for two days. After two days, flip the pork belly over and let it sit another two days. Repeat this process for up to 7 days and no longer. At the end of the seventh day, dump the liquid out of the bag containing the now cured pork belly and rinse the pork belly under cold running water to wash off any excess cure. After rinsing the pork belly, fill a large bowl or container with cold water. Submerge the pork belly in the bowl of cold water and place it in the fridge to let it soak for an hour. When an hour is up, dump the water and replace it with fresh cold water. Repeat this process for 2 to 4 hours. The goal is to remove the excess salt that has absorbed into the bacon, so that it isn’t overly salty.  NOTE: It is possible to soak the bacon even after finishing it in the smoker. It’s better to do it before, but if the bacon is still too salty, soaking afterward works just fine. Finally, it’s time to get smoking! Pre-heat the smoker to 200 degrees F. Fill the water pan of your smoker with apple juice, water, or a mix of both. This provides moisture so the bacon doesn’t dry out, but also some sweet flavor. Place a meat thermometer into the thickest part of the pork belly, so that you can gauge the internal temperature properly. Put the pork belly into the smoker, close it up, and add the wood or wood chips. I prefer to use apple or cherry wood because it gives the bacon a milder smoke flavor with a touch of sweetness. If you use anything stronger (like pecan, mesquite, or even hickory), then you should go very light with the amount of wood so as not to over-smoke the bacon. For an electric smoker, I used a 1/2 cup of soaked apple wood chips (or a mix of apple and cherry wood) added at the beginning of the cooking process. This is plenty of smoke, but for those that want it smokier, add another half cup of wood chips after the first hour. I wouldn’t add more than that or the bacon will just taste like a slab of burned wood. When the bacon reaches an internal temperature of 150 degrees F, it’s ready. A two pound slab of pork belly will take roughly 2.5 hours to reach 150 degrees F. Remove the bacon from the smoker and take a whiff of what will soon be your homemade bacon! Let it cool completely first and then place it in an airtight container or zipper bag in the fridge until you’re ready to cut it. Cold bacon is much easier to slice, so I recommend letting it cool. Depending on how you flavored your cure, the color of the bacon mixed with the smoke from the wood chips may result in some interesting colors for the outside of the bacon, but that’s expected. The interior should still be nice and pink. When the bacon is cooled down, use a long, thin, and sharp knife to cut the rind (the dark outer bark of the bacon) along the length of the slab. This piece is edible, but it will probably be very salty and it won’t be the best expression of the bacon. The inside, pink, part of the bacon is what you really want. Cut thin or thick slices and enjoy! Thicker slices requires a long and slow cooking method, while thin slices can be cooked like any store-bought bacon. This is curing with nitrates (prague powder) and it's something I'd avoid for smoked pork belly. It's a great recipe for bacon.
propchef 06/25/21 09:32am Camp Cooks and Connoisseurs
RE: Cast Iron Chefs: DOGs

Wish i could go back in time and ask my grandpa if he has any old cast iron laying around. Is it true the new stuff just aint the same? Or is the older stuff just better because of all the years of seasoning? We have antique Griswold and Wagner pans, skillets, and muffin pans (makes 11, not 12 muffins!) as well as every "new" piece made by Lodge and many by Le Cruiset. There are tons of myths surrounding cast iron, things like you can't use soap (you can) and you can't scrub with hot water (again, yes you can). The critical thing is to DRY the pan over medium or low heat. No need to wipe with oil if it's been completely dried. Seasoning is the result of cooking and the polymerization of oils/lipids (Too Much Info). Cast iron is porous and absorbs oil. Heat changes the oil and it fills the spaces in the iron, solidifying. It can't be scrubbed out, only very high heat can take out the seasoning. New cast iron comes pre-seasoned and sometimes the old pieces haven't been cared for, but I use pans that are more than 100 years old and some that are less than a year old, they all work great.
propchef 06/25/21 09:27am Camp Cooks and Connoisseurs
RE: Found It, What a joke. Buying in 2021 LOL. You can keep it.

Dealers have been adding premiums to popular models for years, and for a variety of reasons. Don't like it? Shop elsewhere.
propchef 06/23/21 06:46am Tow Vehicles
RE: Mt Pisgah Campground Closed to tents

The lack of bear population management..i.e. hunting…is the problem. Land can carry only so many. Management by cuteness doesn’t work. It's not a bear problem, it's a people problem. We've already decimated the bear population, no need to kill more.
propchef 06/22/21 08:53am RV Parks, Campgrounds and Attractions
RE: Favorite foods to make bulk and freeze for the road?

Heck yeah, COMPUTER - Country fried steak, mashed potatoes, double white gravy........ You are certainly my spirit animal
propchef 06/19/21 07:33pm Camp Cooks and Connoisseurs
RE: Favorite foods to make bulk and freeze for the road?

Are the Insta-Pot/Air Fryer combo's reliable, effective, compact? Seems like the best of both worlds, as I don't want to clutter up an already compromised space... I already have a MW/Convection combo, but haven't used it yet... maybe I should pay closer attention... We love our InstantPot so much we bought one of the heated Instantpot blenders as well to replace our old blender. Instant pot Blender
propchef 06/16/21 05:59pm Camp Cooks and Connoisseurs
RE: Favorite foods to make bulk and freeze for the road?

We've gotten into the habit of making a bit extra during meal prep and always try to freeze some. This week I'm taking frozen short ribs that have been vacuum-sealed. Re-heat in a pot of hot water, BOOM! We will generally only freeze things that take a long time to cook, like short ribs or Ropa Vieja, another favorite that freezes well. We also do a lot of canning in the summer, including soups. The obvious advantage here is you don't have to take up valuable freezer space.
propchef 06/12/21 07:18am Camp Cooks and Connoisseurs
RE: Bean Recipes Please

Basic beans Vegetable oil, 2 tablespoons Onions, yellow, medium dice, 1 cup (or half a large onion) Carrots, medium dice, 1/2 cup Celery, medium dice, 1/2 cup Garlic, minced, 2 cloves Pinto or Navy beans, dry, 1 cup Chicken Stock or water, 1 quart Bay leaf, 2 Thyme, fresh, 4 stems Salt and pepper to taste 1. In a medium-sized soup pot, heat oil over medium heat, then add onions, carrots, and celery. Sweat vegetables until onions start to turn soft, about 5 minutes. 2. Add garlic and sweat for another 2 minutes. 3. Add beans, stock, and herbs. Simmer beans for about 90 minutes uncovered, or until beans are soft. 4. Once beans are soft, add salt and pepper to taste. NOTES: - I never soak beans. Never. IF the beans are cooked WITHOUT SALT they cook much faster. Always add salt at the end. - If you have a pressure cooker or an Instant-pot, this takes about 20 minutes. - Since these basic beans will be used in another recipe, season lightly. - This recipe can be used with nearly any type of bean or legume. Black beans and garbanzo beans take the longest time to cook, lentils the shortest. Boston Baked Beans will always have molasses but the other ingredients can vary. Mike's recipe above looks great!
propchef 06/12/21 07:08am Camp Cooks and Connoisseurs
RE: TTs with EXTERIOR Kitchens I prefer something like the above. Outside built-in kitchens take away interior space, use very small refrigerators or coolers, and typically have no counter space. I would rather put my own together using better equipment and not lose any interior space.
propchef 06/12/21 06:52am Travel Trailers
RE: Tomato Pie

Sounded good, until I saw the "topped with mayo" part. Yuck. This, on the other hand, sounds excellent: Fresh Tomato Quiche I'm diabetic, so pie crusts must be on my "eat rarely" list, but I'd definitely go for this. Or just toss together a Caprese Salad with some added onions and avocados and dive in... As long as it's Dukes Mayonnaise, it's all good. :-) Yes, it's very similar to a quiche but without eggs and milk. Although the recipe skips it, the specific variety of tomato makes a huge difference in these recipes. Oval tomatoes, aka "paste" tomatoes like Roma or San Marzano, are the best for these recipes. Round slicers like Better Boys, Mortage Lifters or Green Zebras are watery and will need to be salted and drained before use.
propchef 06/11/21 07:00am Camp Cooks and Connoisseurs
RE: Ice Cream Season

There's an ice-cream maker for my KitchenAide mixer?!!!!!!!! Yes! We love ours and use it often in the summer. Be sure to let it freeze overnight before you use it and ensure that your custard is very cold as well. ****DON'T DO A FULL QUART**** It will overrun (spill out). I like to make a quart of custard and make 2 separate flavors of 1 pint each. After spinning/churning, it has to freeze for at least 6 hours, preferably overnight for the best texture. I just made my first base for the season and I'm using the giant blackberries from my yard. #drool
propchef 05/27/21 01:47pm Camp Cooks and Connoisseurs
Ice Cream Season

As the temps start to soar, it's time to think about ice cream once again! I love my Kitchenaide ice cream maker that attaches to my mixer. Super simple and makes a great product. This is my recipe for the custard or Creme Anglaise. This is a rich, egg-based custard that might take a little practice to get right, but the results are the best. The basic recipe is: 12 egg yolks 8 ounces of sugar 1 quart of milk, or a mix of milk and half and half (my favorite) 1 tsp vanilla How to Make Creme Anglaise Once the custard is done and has rested overnight in the refrigerator, this is the process for the ice cream: Strawberry Ice Cream
propchef 05/27/21 11:27am Camp Cooks and Connoisseurs
RE: Good beginner recipe for new initiates

I'll have to try the French onion dip with mustard and Worcestershire sauce. That looked good. Can anyone tell the difference between certified Angus beef and any other quality beef? It seems to be a sales gimmick to me. A good, pasture-raised, grass-finished and humanely harvested steer tastes worlds better than the garden-variety "certified Angus" steer that only has to have 1/16 Angus parentage. Yes, it's marketing.
propchef 05/27/21 11:22am Camp Cooks and Connoisseurs
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