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Post by lola on Oct 7, 2011 14:04:19 GMT
Car camping, that is. Backpacking would be a whole nother subject. Does anyone have favorite portable-in-a-cooler meals suitable for the campfire?
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Post by onlymark on Oct 7, 2011 16:57:05 GMT
Millions. What do you fancy?
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Post by cheerypeabrain on Oct 7, 2011 17:00:24 GMT
When camping the only thing I can cook with any confidence is a bacon sandwich.....
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Post by lola on Oct 7, 2011 19:13:42 GMT
Whoa. Mark, you would, wouldn't you?
How about random favorite main, side, breakfast ones? More veg and grains than meat generally in our specific case.
I'm bringing marinade to add to frozen tuna steaks -- to thaw by tomorrow night in cooler -- some sort of foil packet potato thing, vegetables to grill, and a handheld dessert such as cookies and fruit. I'll pitch in with what we come up with for this weekend.
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Post by onlymark on Oct 7, 2011 20:34:55 GMT
Tin foil is a wondrous thing. If you have a grill then so much the better. With root vegetables like potatoes you may need to pre-cook them before. I've just boiled some with the skins on and wrapped them up loosely in foil the previous day or that morning. Then at the time opened them a little, made a slit in the flesh, and put some butter/salt/pepper in, or in my case a little soy sauce/tabasco/worcestershire sauce as well depending on what I brought with me.
One of the things about camp cooking is to not only bring food, but also remember to bring some condiments or spices just to 'trick it up' a little, especially as you can then involve the happy campers to personalise their stuff to what they like. Basically then warm back up the potatoes either in the embers or on the grill. Even though they are boiled after a few minutes they end up like baked.
Again with foil, make a loose packet of veg you like, veg that can be steamed, veg cut into cubes say. Make a small boat shape out of foil, add some veg and a bit of water, salt and pepper to taste (or soy sauce etc), then fold the top over the veg fairly well sealing it as much as possible but leaving a space for the water to evaporate into steam but not escape - then stick on grill. Cooking times vary as you would expect according to volume and type. A favourite of mine (as I have a sweet tooth) is thin carrot sticks with a little water, a dot of butter and a teaspoon of sugar done as above. Remember the obvious that if it's big and solid it takes a long time. Small cut up cubed or sliced stuff only takes a few minutes.
The thing is, how long you going for? Overnight? Then it's easy enough to prepare stuff at home like I think you're going to and trick it up and heat it up - thus minimal actual 'cooking' as such.
My main would be a piece of fish, tuna, cod – any fairly solid fish done as you would do in the foil with the carrots and a potato. The desert would be, and nearly always is a classic, - take a banana, slit through the inner curved side to within an inch of the ends and about halfway through the thickness, take squares of chocolate and push them into the slit, wrap in foil and place on fire/grill for a couple of minutes. Open foil holding long curved side in hand (or glove as it’s hot) then with a teaspoon scoop out the banana/melted chocolate mixture.
Another would be to take an apple, carefully remove as much of the core as you can without cutting through the bottom, put a bit of butter, sugar and cinnamon in the hole, wrap in foil and stand on the grill for a few minutes to bake it. Give it a squeeze to see if it’s softened up before you take it off the grill.
Breakfast – I virtually always have a frying pan so I get a thickish slice of bread, rip or cut a circular hole in the middle, add a smear of oil to the pan on the grill/fire, put the slice of bread in it, crack and egg in the middle hole and wait till the egg is done. The usual normal French toast is a favourite of the kids. My wife tends to have some muesli in a sandwich bag, adds milk to it in the morning and digs in with a spoon, leaving it at that.
Don’t underestimate the power of pre-prepared cold food like salads in a plastic container. A big dollop of coleslaw always looks good at the side of a baked potato. Marinated aubergine or zucchini slices slipped on the side as well or even just slipped on the grill for a minute or two. What about, if you want involvement (we have the kids and it gives them something to do) or just to personalise again – precut up veg cubes in different containers and a set of kebab sticks to make a bespoke veg kebab on the grill? It even works with cubes of a solid fish as well interspersed with onion. Corn on the cob? Leftover shredded cabbage and grated carrot steamed in foil with seasoning.................... (and a slice of Brie for me as well after any excess water is removed)
Jeez, I’m getting hungry............... The list is endless depending on what kit you have, how long you have, how many people, how many days away etc.
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Post by onlymark on Oct 7, 2011 20:42:15 GMT
One quick thing, if you end up with some pots and pans or kettle, smear washing up liquid on the outside before going on the grill or fire. Any soot then sticks to it and washes off easily rather then ruining them. I cheat though and use a electric kettle than runs off the car battery.
Tang? or powdered flavouring to add to water? I could go on and on...........
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Post by Deleted on Oct 7, 2011 20:47:44 GMT
Great inspiration. I do not have excellent memories of camping trips with friends, because it always seemed that meals were given "last priority." Camping trips with my parents were different, because parents are generally "responsible."
To get back to these other trips, people either had brought things that were far too elaborate (and didn't travel well) or else thought that one could make a meal from a bag of potato crisps.
Most such things were just one night out, so it wasn't all that important, but the thought of a camping trip for several nights does indeed inspire one to think of campfire cuisine as something more inspired and original.
One thing you didn't mention, Mark, but which I remember from a childhood of watching westerns, is the importance of beans. Clearly they travel well, cook well, and are appreciated. (I know that no camping trip with you would include pasta, though.)
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Post by onlymark on Oct 8, 2011 8:09:08 GMT
A cold pasta salad brought on the first day/night could well be served. Not for me though.
Baked beans are a staple of camping and go well with many things, as Blazing Saddles can attest, but for things like that you have to start bringing post and pans which for many feel it is too much trouble for the one night. Tin foil and disposable plates are a favourite for me for a short trip.
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Post by lola on Oct 10, 2011 13:42:23 GMT
Great tips, Mark. Thank you. Especially the soap on the bottom part, which I tend to forget till it's too late.
Here's some of what we did this weekend:
Marinated Tuna Steaks. Frozen tuna steak shrink-wrapped from the store, put in coldest part of cooler to thaw slowly until next evening. It'll also work partially frozen.
Half pint jar prepared at home, then kept in cooler: soy sauce lime juice a little sesame oil chopped garlic grated fresh ginger
Cut a slit in tuna packaging 2 hrs before, pour marinade in, turn frequently. Sear tuna on hot fire and leave center red. You can pour marinade over if you like.
Baked Apples As Mark's above, and added to the core: granola made from nuts, oats, oil, maple sugar. Set among hot coals until soft. Better check after 20 min or so.
Grilled Sliced Vegetables Eggplant ~ 2 cm zuccini ~ 1 cm Onions somewhere in between Brush with vinaigrette dressing or thereabouts Grill over hot coals until grill marks form, then turn and cook until marked and tender.
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Post by lola on Oct 10, 2011 13:53:31 GMT
Potato Foil Packets Slices of, bespoke style individual portions: potatoes, skin on onions green and red pepper few shreds of kale Oil inside of heavy duty foil, drizzle a little oil oil over, salt, pepper, whatever herb you can grab from garden as you're in final rush to leave. In this case, thyme. Seal packet, set on grill. Turn after 20 min and cook another 15 min.
Purchased rolls, foil wrapped and set on the cooler edge of the grill so they wouldn't burn, then turned frequently.
We and our friend had each brought plenty of firewood from home and then scrounged kindling.
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Post by lola on Oct 10, 2011 14:15:27 GMT
This next was quite picturesque in the morning sun:
Sunday Morning Frittata Heat cast iron skillet on grill until hot. Add 1-2 T butter or oil add Diced leftover potato packet contents, or if you roasted foil wrapped potatoes and onions in coals the previous night.
Brown pretty well, then push to one side of skillet.Stir fry on empty side, to warm: diced grilled eggplant, red pepper, onion, zucchini.
Add eggs, 1-2/person, to top of vegs. herbs as desired gently toss a bit until partially set. Add cheese, diced small.
served with salt, pepper, home made salsa.
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Post by lola on Oct 10, 2011 14:19:31 GMT
Cowboy Coffee Heat water to simmer in your pan. Place in quart mason jar: 1-2 T ground coffee per cup. (preground of course. This is not the time for your effete foodie burr grinder) Pour water over coffee. Give it all a stir and leave it alone for a few minutes. Stir again and hope most of the grounds settle. Pour into cups. Sip while the eggs cook. Enjoy being outside.
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Post by onlymark on Oct 10, 2011 14:45:32 GMT
I think I'll come camping with you next time.
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Post by tod2 on Oct 10, 2011 15:03:29 GMT
Lola - What a superb subject! The only camping cuisine we do is in the National Parks of South Africa and Namibia. Well, can one really call it 'camping' when the only camp thing is the evening fire? Nevertheless, I have this tip from my mum's Girl Guide days. Take an orange, cut in half, scoop out the segments. Drop a raw egg into the orange halves and place gently in the hot coals. And there you have a perfectly poached-looking egg! I confess to not having tried this but now that this subject is red hot I think I will ;D
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Post by lola on Oct 10, 2011 15:20:33 GMT
You all come. I know a great spot.
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Post by Kimby on Oct 10, 2011 15:27:47 GMT
Mark was a Girl Scout/Guide in a former life. All of his suggestions are things I learned while camping with the Girl Scouts in Wisconsin.
Besides foil cooking, one little trick we did was to make "Buddy Burners" using tuna cans with a coiled strip of corrugated cardboard as a wick and melted parafin, allowed to cool and harden for travel, as fuel. They function like Sterno.
For the stove, we made "Vagabond Stoves" using large No. 10 tin cans, with vent holes punched out using a can opener around the top (and a little door at the bottom for pushing in fuel if you use a tepee of twigs instead of the buddy burner). Melt butter or margarine on the top of the can and you can make grilled cheese sandwiches on top.
For dessert, (besides banana boats and baked apples) we shoved a peppermint stick into an orange and sucked and sucked till the pores enlarged enough to serve as a straw. Orange mint sundaes.
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Post by Kimby on Oct 10, 2011 15:30:04 GMT
Cowboy CoffeeHeat water to simmer in your pan. Place in quart mason jar:1-2 T ground coffee per cup. (preground of course. This is not the time for your effete foodie burr grinder) Pour water over coffee. Give it all a stir and leave it alone for a few minutes. Stir again and hope most of the grounds settle. Pour into cups. Sip while the eggs cook. Enjoy being outside. If you put the grounds in the pot while boiling the water, a cup of cold water will settle the grounds so you can pour the coffee off the top and make several cups at once.
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Post by onlymark on Oct 10, 2011 16:20:27 GMT
For many years I took a heavy cast iron skillet, and the world was my oyster. Not that I eat oysters though. Then I moved on to a dutch oven, but somehow lost it after a short time. I keep meaning to get another. Camp cooking and camp cookers are a vast subject, everyone has their own opinion and if someone does it regularly then just do whatever suits you the best.
Kimby, I applied for the Girl Scouts but was refused. They said I was too feminine for the rough and tumble of it. I came from a tough area.
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Post by mickthecactus on Oct 10, 2011 16:34:23 GMT
You moved onto a Dutch oven? Where did you put the furniture?
No wonder you lost it.....
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Post by onlymark on Oct 10, 2011 17:20:01 GMT
When I say 'lost it' I mean mentally. I've never been the same since - A Dutch oven is a slang term for pulling a cover over someone's head while in bed and creating flatulence, thereby creating an area of foul-odored air in an enclosed space that must be inhaled.en.wikipedia.org/wiki/Dutch_oven_%28practical_joke%29I had it done to me by a Girl Scout from my area. I said it was tough.
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Post by Deleted on Oct 10, 2011 18:12:57 GMT
I make phenomenal potato salad, if I do say so myself. I'm not sure how long it lasts without refrigeration, but so far I have never had a problem, even when the mayonnaise is left to fend for itself all day without the proper temperature. I do know that bad things can happen, but most of the things that we prepare in our sanitary countries can last quite a long time even when we break all of the rules regarding safekeeping.
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Post by Don Cuevas on Oct 11, 2011 12:54:03 GMT
Cowboy CoffeeHeat water to simmer in your pan. Place in quart mason jar:1-2 T ground coffee per cup. (preground of course. This is not the time for your effete foodie burr grinder) Pour water over coffee. Give it all a stir and leave it alone for a few minutes. Stir again and hope most of the grounds settle. Pour into cups. Sip while the eggs cook. Enjoy being outside. Muleshoe CoffeeBring water to a boil, throw in coffee to your taste. Bring back to a boil, then simmer as long as possible. When you think it's done, drop in a mule shoe. If the shoe floats, drink the coffee. If not, return to a simmer until it does. This goes well with Old Mule Chili Con Carne and Sourdough Biscuits.
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Post by onlymark on Oct 11, 2011 15:47:41 GMT
To make ten cups of coffee (approx three days camping) - 10 teaspoons Nescafe 20 teaspoons powdered milk 10 teaspoons sugar (white, granulated, refined)
Mix well in plastic container or sandwich bag. Saves having to carry all separate ingredients. When cup of coffee required, put 4 teaspoons of mixture in mug and add hot water. Stir well.
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Post by onlymark on Oct 11, 2011 15:51:13 GMT
Kerouac, regarding potato salad, I've done this by having all the main ingredients mixed but dry. Then taking a jar of mayo, kept sealed until required, with me.
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Post by Deleted on Oct 11, 2011 16:49:41 GMT
That could work, too. You're not going camping with many French people if you're putting powdered milk in your coffee. Actually, although I have never done it, I would like to try Turkish coffee on a camping trip. Just throw the ground coffee into the boiling water and then drink everything except the sludge at the bottom. The concept puts me off, but so many people love it that way that it can't be totally horrible.
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Post by bixaorellana on Oct 11, 2011 23:17:23 GMT
I have a friend who makes Turkish coffee in one of nifty little pots. I think he learned how in the Sahara on an archeological dig or something. Anyway, it's absolutely divine. Even though it's strong, it's rich and subtle. Gad, now I want some!
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Post by lola on Oct 12, 2011 3:37:37 GMT
I'm changing the official name of my version to Cowgirl Coffee, though I'll still call it by the other name when I make it for my husband, or else he won't drink it.
We had to keep our water boiling pot uncontaminated for both tea and coffee drinkers.
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Post by Don Cuevas on Oct 12, 2011 10:23:02 GMT
One of the best things we ever ate on a car camping outing were lamb shish kebabs, already marinating in a jar in an ice chest. We skewered them and grilled them over the camp fire. That was long ago. I also recall that night, on a side branch of he Buffalo River, Arkansas, snugged away in our sleeping bags in our tent, I had one of he best nights' sleep ever. That, too, is a distant memory
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Post by lola on Oct 12, 2011 21:35:53 GMT
We keep meaning to float the Buffalo. This weekend was by Current River.
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Post by Deleted on Oct 12, 2011 21:52:32 GMT
I probably have not charred marshmallows over a fire for close to 40 years. But suddenly it seems like a good accompaniment to the evening coffee.
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