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Ghost
climber
A long way from where I started
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Oct 24, 2010 - 05:01pm PT
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Some kind of soup.
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TGT
Social climber
So Cal
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Oct 24, 2010 - 06:24pm PT
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I'm thinkin maybe Chinese sausage and sticky rice. (don't have any Shitake's though)
Or, Chicken apple sausage with pasta and Alfredo sauce..
Can't make up my mind.
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Lynne Leichtfuss
Trad climber
Will know soon
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Oct 24, 2010 - 07:04pm PT
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Both sound great TGT, I'd go with the Chinese sausage since I've never tasted it before.
I haven't really cooked in a long time. Used to be pretty good at it. Maybe I'll come out of hibernation. But if you cook it you have to eat it, then you have to exercise to get rid of it.
Maybe a can of tuna, lettuce and tomatoes tonight with olive oil and lemon pepper seasoning. :D
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TGT
Social climber
So Cal
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Oct 24, 2010 - 07:17pm PT
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I fell for buying one of the megapacks at Sams. I've had it before at REAL Chinese restaurants and it's really good.
What I didn't realize it is treated as a spice, not a meat dish.
I think I have enough to supply Goudong Provence for a week.
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The Lisa
Trad climber
Da Bronx, NY
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Oct 24, 2010 - 09:13pm PT
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Chaz, that Dutch oven looks divine!
Here we marinated chopped up leg of lamb in an Indian curry-vinegar mix, stewed it in an onion-garlic-ginger paste, and devoured it with a bottle of Chilean wine. Sort of an Old World-New World fusion.
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Nohea
Trad climber
Sunny Aiea,Hi
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Oct 24, 2010 - 09:53pm PT
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Had a tough time fittin this guy in a dutch oven so we put him on a skewer and rotated for many an hour. Good stuff!
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Fritz
Trad climber
Hagerman, ID
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Oct 24, 2010 - 10:24pm PT
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OK!
Mountain trips---something to eat.
River trips---gourmet feasts.
In 2006, due to a unplanned logjam, our small group got an extra-night on the coveted Middle Fork Salmon.
Since two members had to fly out to meet business obligations: we did not quite starve on our 8 NIGHT 9 DAY MIDDLE FORK FLOAT!
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Chaz
Trad climber
greater Boss Angeles area
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Oct 24, 2010 - 10:35pm PT
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That pig-on-the-spit looks tasty. I'll bet that was good.
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SteveW
Trad climber
The state of confusion
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Oct 24, 2010 - 11:18pm PT
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Fritz, that's a river trip???
Your lady is dressed to the 9's!!!!!
Starvation--ha!
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Fritz
Trad climber
Hagerman, ID
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Oct 24, 2010 - 11:49pm PT
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Steve W.: Heidi becomes "The Princess Heidi" on river trips.
She rows Class IV, but demands a solar shower and clean clothes at the end of the day.
There was some "suffering" upstream on this trip. We had to portage the rafts and all the food, liquor, ice, and crap---------yes we did also have to also portage our required "porta-potty" and its load of crap: 1 & 1/2 miles around an unplanned thunderstorm-induced logjam.
Here's a little bit more on the logjam and portage:from a river-running thread on ST this spring.
http://www.supertopo.com/climbing/thread.php?topic_id=1201337&msg=1202615#msg1202615
Gotta post the whole epic ----"one of these days."
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john hansen
climber
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Oct 24, 2010 - 11:50pm PT
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Nohea,,
What,,
No more Imu..?
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Chaz
Trad climber
greater Boss Angeles area
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Reilly
Mountain climber
The Other Monrovia- CA
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Beer, and then we'll see...
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bob
climber
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CHIMICHANGA!!!!!!!!!!
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Chaz
Trad climber
greater Boss Angeles area
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Jan 24, 2013 - 10:31pm PT
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Three Dollar Pizza! ( about $2.85, actually )
Made my own crust this time, which cut a couple bucks off the cost. Was simple, too. Used active dry yeast and did the let-it-rise-and-punch-it-down-a-couple-times thing. One yeast batch made two pizza crusts.
The sauce is leftover spaghetti sauce I made last week ( I priced it at $1 for my pizza cost calculation [$40 for 2 1/2 gallons of spaghetti sauce = $1/cup ] )
The crust fit my 14" D.O. fine.
It took an hour to cook though, because I was too timid to put enough heat on the underside of the D.O. Next time ( which will be soon, I have a dough in the 'fridge ready-to-go already ), I'll try 12 coals on the bottom, up from eight, to see what happens.
The best part? I'm getting two meals out of The Three Dollar Pizza!
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Chaz
Trad climber
greater Boss Angeles area
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Jan 29, 2013 - 11:07pm PT
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The Three Dollar Pizza, Mk-III ( I think I got a RECIPE worked up )
Crust is your basic stock-parts pizza crust, which will make enough dough for two 14" Dutch Oven pizzas. ( 2 1/2 cups flour, one .25oz pack active dry yeast, 1 cup water - heated to 115*F, salt ) Pepper, onion and garlic powder customize the crust to my specs.
There's pepperoni and chopped bacon under the cheese. Homemade spaghetti sauce for the sauce. Mozzarrella, Parmesian, and Colby Longhorn are the cheeses.
I did brush a heavy coat of Olive Oil on the dough after it was pressed into the Dutch Oven, before I applied any of the toppings. I believe the olive oil prevents the toppings from fouling the crust.
I cooked the whole works together for about a half-hour,( 14 briquettes on the bottom, 40 on top ), turning both the lid and the oven itself 90* every five minutes, or so, to get what we see here.
F*#king delicious. This is at least tied for the best pizza I've ever eaten, and there are a number of ways I think I can make it even better!
The second half will taste even better tomorrow!
Did I mention the whole damn thing cost me about three dollars?
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drljefe
climber
El Presidio San Augustin del Tucson
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Jan 29, 2013 - 11:34pm PT
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Chilequiles!
F*#kin' YUM!
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Spider Savage
Mountain climber
The shaggy fringe of Los Angeles
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Jan 29, 2013 - 11:46pm PT
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Canned Meat
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S.Leeper
Social climber
somewhere that doesnt have anything over 90'
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Jan 30, 2013 - 03:19am PT
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hell yeah midget fingers
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