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

Everything looks so good!!

great thread

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.

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

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

Asger wrote:Beer goes amazingly good with this.

What doesn't a good beer go with?

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

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

Filled eggplant for dinner:
Give it in the oven for ~45 min at 180°C (350F)

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?

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