Time to start a camping food and cooking thread. I looked and there really isn’t one. I’m sure there’s some funny and good stories.
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Oh, I camp for historical reenactments… Im far better at starting a fire now, and Ive gotten quite good at cooking on a brazier.
My hiking is usually stop to stop rather than through hiking. Think Camino instead of AT
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Ike liked it. I am not even wondering about trying this. Tonight I have a London broil, big enough for several meals, including weekend sandwiches. This calls for a heavy carbon steel pan, butter, and a cook full of martinis.
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Didn’t someone on Top Chef cook something directly on coals? Massimo?
I’m sure someone has But, if anyone was going to pull it off, it would be a a Top Chef candidate!
If I cooked every recipe in this book, I would get to 100. Categories include what style of egg (e.g. fried, poached, boiled, baked, scrambled, set), which carb?, add meat or fish?, add dairy, veg, or pickles?, add a condiment? add a garnish? I’m glad this is part of my cookbook collection.
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Made me look. A knife and fork for that!
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Ever since Harters brought up Scotch eggs, I’ve been on a quest to find them, not yet having the guts to make them myself. I love Scotch eggs, Canadian or otherwise.
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Would love to try this some time.
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I watched a video a while ago on Heston Blumenthal making them, but going to great lengths to ensure that the yolks remained runny.
I watched that same video. Why my confidence is low still.
I would suggest trying it. If the yolk is overcooked, it will still be a tasty nosh, and you can adjust the cooking time. When I accidentally overcook an egg, I shrug my shoulders, eat it, and try to do better next time. Same for most meats.
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Always better than undercooking.
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I generally agree but like my scrambled eggs better on the snotty side than rubbery.
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I much prefer the term “soft set”!
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I like the French term, baveuse. I believe I have shared it here a couple of times. As Steve Martin said, “The French have a word for EVERYTHING.”
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I first learned of that word on this board (possibly this thread!) and attempt to work it into everyday conversation, regardless of whether or not it’s appropriate!
It’s my current favorite silly French cooking term, having dethroned the long reigning former champ, bien cuit.
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