Cooking at Camp, or in the shed, ...

I want to pick up a Lodge dutch oven and a couple of their frying pan's. A little more expensive, But they do not contain all the mystery metal found in the Chinese one's.
 
H4831 said:
Mr. K., I see this is a very old thread, but time knows no limits on such things.
One of the smells I'll never forget was the smell of the old kerosene lamp, the kind with the wick, that when you wanted them out, you simply blew them out. After blowing them out, they gave off a very odorous aroma (smoe would say stink.)
Of course, you young guys who grew up on modern Coleman gasoline lamps with mantels wouldn't know anything about those old kerosene lamps!
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Put the light in the window, my darling, she said,
As she gazed at the dark, stormy night overhead;
A little girl ran with her eager delight,
And she placed in the window the tiny red light.

Her father came home from his work withered cold,
Angry and cross 'cause his fish were not sold;
He said that the oil it must do for the night,
So he took from the window the tiny red light.

Oh, Father, dear Father, don't take it away,
Think of them poor sailors far out on the bay;
If he could have seen what had happened that night,
That might have been saved by the tiny red light.

The very next morning came a knock on the door,
A sailor stood pointing far out on the shore;
Three tiny ships went adrift in the gale,
With tears in his eyes he told her father this tale.

We followed yer tiny red light, said the man,
Till it vanished from sight - on the rocks our ship ran;
Many were drowned on the billows last night,
That might have been saved by yer tiny red light.
That might have been saved by yer tiny red light.
 
crazy_davey said:
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Please share the recipe, that looks damn good!
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I guess it must be a newfie secret :p :)

Come on man, don't make me beg!
 
Cooking

This became a really entertaining thread.Buddy Wasisname was a treat and I remembered an 8" cast iron pan in the garage that is going to be treated to some TLC when I go out there for my next brew.:cheers:
 
I really enjoy the smells of old. I actually have a couple of kerosene hurricane lamps and the smell when they go out takes me back to my paternal grandmother's house. I well remember how excited she was when a friend's husband "re-did" one of her favourite lamps into an electric lamp.
The one smell I truly remember that takes me back so many times is the smell of toast being cooked directly on the stove top (or the side if Dad was showing us a magic trick). Man, I gotta get another wood stove...
No other toast ever tastes as good at that and nothing in a toaster smells the same.

Sorry to hijack, we have 3 DO's, 4 pans, one bread pan, one cornbread pan. All had to come from stores and yard sales since my parents are not passing the ones they have along until they are passed away.
 
RW, You're sure correct on toast from wood stoves. Only thing better is toast made on the coals from a poplar wood fire.
The old time camp cooks often cooked pan cakes directly on the cast iron top of their huge wood burning ranges.
No one had to tell me this, nor did I have to read about it, as I have often seen it.
Tricky part of cooking pancakes on cast iron, stove top or pan, was getting the right amount, extremely small amount, of some type of lard.
Some of the camp cooks used no lard, or grease, at all. They had a little bag of salt and between pancakes, they srubbed the cast iron with their salt bag. Of course, everything also depended on a proper fire with good wood. Cooking pancakes on cast iron on a wood burning stove was a very tricky and often frustrating undertaking.
Those old cooks would have thought they had died and gone to heaven, if they would have had the modern grilles of non stick material.
 
H4831,
You got me there. I have never done the toast on the coals yet. I will this year for sure. I have, however made it on hot rocks. Never occurred to me to throw it on the coals. I have also cooked steaks this way, on the coals. Can't for the life of me figure that out...

My grandmother used to be a logging camp cook and that's how she made pancakes for us...right on the stove top. She also had something on the table every morning, something I would not DREAM of having now on a regular basis at my age...she would mix the bacon grease with equal parts of black strap molasses and we used that on our biscuits/toast/pancakes. It was wonderful!!
Man, I HAVE to go into the kitchen...baked beans, stove-top toast, bacon fat and molasses, fried bread...you guys are going to be the death of me....:D
 
H4831 said:
RW, You're sure correct on toast from wood stoves. Only thing better is toast made on the coals from a poplar wood fire.
The old time camp cooks often cooked pan cakes directly on the cast iron top of their huge wood burning ranges.
No one had to tell me this, nor did I have to read about it, as I have often seen it.
Tricky part of cooking pancakes on cast iron, stove top or pan, was getting the right amount, extremely small amount, of some type of lard.
Some of the camp cooks used no lard, or grease, at all. They had a little bag of salt and between pancakes, they srubbed the cast iron with their salt bag. Of course, everything also depended on a proper fire with good wood. Cooking pancakes on cast iron on a wood burning stove was a very tricky and often frustrating undertaking.
Those old cooks would have thought they had died and gone to heaven, if they would have had the modern grilles of non stick material.
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I spose you did see it... I have too...as recently as a few years ago.

Damper dogs and Damper pancakes were the norm ...

below is from some article....

Damper Dogs are stove-top baked bread made from white bread dough made in Newfoundland.
Traditionally, they were made on top of a cast-iron wood or coal stove, on the flat dampers that served as burners for the stove.

You'd clean the top of the stove, then heat it. Meanwhile, you would cut off egg-size pieces of risen bread dough, and flatten to be about 1/2 inch (1 cm) thick.

You would then cook the pieces of bread dough on the stove top dampers, browning on both sides, then serve them hot.
nPancakes were made in the same way, but they weren't pancakes if they were cooked on a damper...;)
It was a way of giving kids and husbands some bread in a hurry, so that when the loaves of bread came out of the oven, they'd leave them alone until dinner.

Damper Dogs can't be made on electric or gas stove tops, as they require a flat surface. They are now fried up in frying pans, in oil.





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