Real cooking

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housil
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Re: Real cooking

Postby housil » Mon Jun 13, 2016 1:30 pm

Here is the same Coleman for sale for just €80 new as you use:
http://www.ebay.de/itm/COLEMAN-Campstov ... SwMNxXVAHQ

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Re: Real cooking

Postby Name_not_found » Mon Jun 13, 2016 1:36 pm

Everything looks so good!!

great thread :D
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Re: Real cooking

Postby gundog4314 » Tue Jun 14, 2016 5:09 pm

My first attempt at Polish Bigos or Hunter's Stew. It was 80% good as I didn't have all the proper spices and frenches yellow mustard so made do with what I had. For the cabbage I just used a nearly 2 pound can of sauer kraut. I have to temper the sourness with a little liquid smoke. Bacon and the fat is the savior of this dish as it gives it that "yumminess" dimension. The keibasa and the Wasa crisp breads made everything taste awesome....or maybe that was the lemon tea and the beer I was alternating sipping on.

I will be doing this again. I think next time I'll use straight up cabbage and a little sauerkraut simmered in a pilsner beer, a dark German mustard and Canadian type bacon that the recipe really calls for.
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Re: Real cooking

Postby Norton » Tue Jun 14, 2016 5:47 pm

That meal looks Delicious great for a Sunday afternoon summer or winter

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Asger
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Re: Real cooking

Postby Asger » Tue Jun 14, 2016 7:31 pm

We have similar dish but with potatoes. Beer goes amazingly good with this.

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Re: Real cooking

Postby noderaser » Tue Jun 14, 2016 10:20 pm

Asger wrote:Beer goes amazingly good with this.

What doesn't a good beer go with?
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Re: Real cooking

Postby Delicious » Wed Jun 15, 2016 3:14 pm

Gundog, I'm impressed- you must have fallen in love with bigos ;). This is the first time I see that a non-European likes this dish. People often make this also half/half from sauerkraut and normal, fresh white cabbage.
You can add to this dish e.g. red wine, prunes (I mean dried plums), tomato paste, even a little honey (not too much).
Normally also prok meat (raw) can be added, of course some wild/game :)
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Re: Real cooking

Postby housil » Sat Jun 25, 2016 9:15 am

It´s +100F over here so we need some "light" sommer cooking.

Filled eggplant for dinner:

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Give it in the oven for ~45 min at 180°C (350F)
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Re: Real cooking

Postby FREMONT » Tue Jun 28, 2016 3:22 pm

Awesome thread! I wish I still had some venison I harvested from awhile back! Would have been some great cooking! Maybe i'll make some bison meat or some from my uncle's farm to make guetta with?
Good luck and may your rations stay unspoiled!

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Re: Real cooking

Postby ashrose3713 » Mon Jan 16, 2017 2:02 pm

Fried chicken, mixed vegetables, mashed potatoes and gravy, biscuits. And not pictured, white cake with cinnamon apples.
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