50+ thread

That and rivet guns and jet engines etc etc lol

Cypher

 

Oh yea.....

 

Good evening everyone we made it to the beach! I've already seen plenty of nice tacomas of course mine's locked in the garage at home. Oh well maybe next time

 

Evening Chris !!

 

Well it would have gotten dirty LOL

Cypher

 

That was funny

Then get in the ring

Didn't like Brosnan as Bond, too wimpy

Connery
Craig
Moore
David Niven
George Lazenby
Timothy Dalton
Brosnon

Night

Hey Bud, have fun at the beach!

 

Hey @Cold Iron ,
Question I would ask in PM but others here might be interested in the answer and if anyone else has answer that they know works that would be good lol .

I keep my camper loaded and ready to go at all times ie non perishable food , cans, vacuum bagged etc so it is throw clothes and cold stuff in and gone. I replace everything every 2 years or as needed but what I do not replace all the time is the standard seasonings I keep garlic salt/powder, onion salt/powder, Salt, Pepper , lemon pepper, thyme, paprika ,cayenne ,sage , oregano and bay leaf. Pretty much I can make most any camp food with these items . Now the problem is when I went to make some steaks, fried potatoes and mushrooms I found my garlic salt/powder, onion salt/powder had turned rock hard. They are kept in original containers, they did not loose flavor as I broke them up and was able to use them to a degree.

So to the question you got any neat tricks to keep that from happening or do you take fresh stuff every time ? My thought is I am going to replace them put them in a zip lock bag with some silica gel packs but that is a guess at fixing the problem . I keep the camper heated to above 32 in the winter while parked and a vent fan running when parked in the summer . I am guessing it is the temp changes causing moisture in the containers and making it stick together.

Cypher

 

Tired and sore. Yesterday major field day inside and a little work outside. Today finished clearing brush and weeds to place the flags for the e-fence for the new dog. 15 years since I put it in amazing how much mother nature tries to fill everything in. Tree canopy doesn't help. Although nice for shade in the summer. Except moss on the shingles.

Glad you made it safe and hope you had a good trip up at the chalet. Think you have the right idea with that place. Just saying..

I don't know maybe someday I will try that. I love my cast iron. But when it comes to steaks I like to salt them and let sit for about an hour. Pat dry and then sear the hell out of them.



Then move to the other side of the grill and put the lid on and finish cooking to Med Rare. Awfully hard to beat fire. Fire. Meat.

Been using mineral salt for years now. It started with the dead sea mineral salts. I now use black Hawaiian mineral salt for the most part. And pink Himalayan when I'm cooking at higher temps. But when doing steaks and salting them down use good old fashioned Kosher salt.

Boilermaker ears working in the engine room for 20 years. Double hearing protection above 140 db. and single for 120 db. Always wore plugs but hated those mickey mouse ears. And the Navy conveniently lost my base line audio gram. Not counting the 357 mag. and rifles. I save the primer box ends from reloading shotgun and figure somewhere around 150k rounds just from them. Not counting all the ones already loaded.

What did you say? Actually think I'm doing pretty good considering. And feel getting rid of that table salt about 15 years ago helped.

 

$370 WESTON BRANDS Vacuum Sealer Machine for Food Preservation & Sous Vide, Extra-Wide Bar, Sealing Bags up to 11" Wide, 680 Watts, Pro 1100 Stainless Steel

Weston Pro 1100

I use the rolls and you can get some fairly small ones. It has a built in cutter so I make them a bit long. After I use what ever is in it and done then just but it back in and reseal it. Would love the chamber sealer that Rob has for liquids it would be a lot easier. You can do liquids in this one with canning jars. But not the same. I have some rub for smoking mixed up and sealed in bags they last a long time. And are as good as when I made them. They spices do get hard as a brick like you said and have to break it up but not a big deal to me.

Edit: They don't get as rock hard as what you are describing. It is easy to break it up and use it. The hardness is from lack of air which comes back pretty fast when exposed.

 

I agree with that, except I don't think you need to go past Moore.

 

I still have my foodsaver and it works very well , that one you show looks a lot more high end then that lol ( which I should have expected) lol Since I do not do BBQ rubs and such I do not make up stuff like that give me a break I can't even cook well on charcoal lol wood yeah gas yep charcoal lol not so much either let it go to long before starting or start to soon lol . I guess I will vacuum them with a desiccant packet and see what happens. Maybe replace my foodsaver and put the old one in the camper..hmm

Cypher

 

I don't think moisture is thr problem, I think compaction is the problem. The vibrations from driving and whatever else is probably the culprit. But you can try the silica in the bag with the bottles and see if that helps.

 

Just make yourself some hardtack. That'll get you by.

 

I have made that ONCE lol my daughter had a class project for history class yeah kiss my irish ass I would rather make soda bread at least It won't break teeth lol

Cypher

 

You might be right , I have had hardly used spices turn hard in the cabinet in the kitchen but not to this degree lol usually just smack them on the counter and they break up lol I took a rubber mallet to them to break them up lol Hey there was NY strip steaks to be cooked !! :}

Cypher

 

@Cold Iron if you have food channel turn it on if it has Food Network star 'Glamping" cooking lol I have never heard a gay guy with a southern accent it is hilarious lol

Cypher

 

I think you under estimate your cooking then. Fire is one of the best ways to cook and the hardest. My son took this of me cooking for us when camping on the Rainy River at the Canadian border years ago.



Took oak with us because it is mainly pine country. Ugh ever eaten something cooked with pine? That is usually your last time doing it LOL. He still talks about these chickens. Took awhile but with the spices and rub I put on them they were fantastic. Of course after hunting all day boot leather boiled in water would have tasted good

When I am camping I am usually hunting. And slow down a LOT. I don't mind taking the extra time to get spices to work scrapping the container or what ever else it takes to cook and have it come out right.

Takes a couple of days to be honest but eventually I get there. So don't mind doing what ever it takes to make a meal turn out well. Or anything else for that matter. Most people are so spun up from life they walk right by game that is bedded or sitting there staring at you. I could tell stories all night about that LOL. Just don't look it in the eyes once you see them, game is over then. They know.

 

LOL in a word NO! For one have to go to bed stayed up later than I should have. But I have too much respect for the South to see that, the last vestige of heritage and honor. It is just wrong in so many ways.

 

Have a good time, bud!

 

I was showing off...sorry