Cas City Forum Hall & CAS-L

Also assume that it is a wet, cool day for a shoot.  

You are missing one choice.  "ALL OF THE ABOVE"

+ 1 Sir

But I chose the 2  ...... with anything with bacon a very tough 3rd.

You forgot the homemade beef and noodles:

(http://i72.photobucket.com/albums/i200/Delmonico_1885/noodles/noodles1.jpg) (http://s72.photobucket.com/user/Delmonico_1885/media/noodles/noodles1.jpg.html)

(http://i72.photobucket.com/albums/i200/Delmonico_1885/noodles/noodles2.jpg) (http://s72.photobucket.com/user/Delmonico_1885/media/noodles/noodles2.jpg.html)

(http://i72.photobucket.com/albums/i200/Delmonico_1885/noodles/noodles3.jpg) (http://s72.photobucket.com/user/Delmonico_1885/media/noodles/noodles3.jpg.html)

(http://i72.photobucket.com/albums/i200/Delmonico_1885/noodles/noodles4.jpg) (http://s72.photobucket.com/user/Delmonico_1885/media/noodles/noodles4.jpg.html)

Something must be wrong.  I'm NEVER in the majority, yet biscuits and gravy and roast means I am...this time.

4T those were my 2 also !  ;)

Well, that didn't last long.

Who eats chili from a dutch oven?

Quote from: Forty Rod on June 30, 2013, 12:51:14 AM


Who eats chili from a dutch oven?

I do but I never got any pictures.

Quote from: Delmonico on June 30, 2013, 08:32:58 AM
I do but I never got any pictures.

I have a 2-gal cast iron "bean pot" that I prefer to cook chili in but Dutch ovens are good too and probably better if you plan to add corn bread dumplings to the top. 

(http://www.seriouseats.com/assets_c/2011/05/20110530-dutch-oven-chili-01-thumb-500xauto-163089.jpg) (http://4.bp.blogspot.com/-VbkeWP7wmoo/Tavv_11Jp_I/AAAAAAAAADM/TQ8Mai2usew/s320/P1020861.JPG)

I am a little surprised by the votes for a roast but that is why I asked.  Thank you all for voting.

We are trying to make our posse a little more social such as adding food to the shoots and maybe a Christmas party. 

I like the dumpling idea.

Quote from: Delmonico on July 01, 2013, 01:41:01 PM
I like the dumpling idea.

2cps fine cornmeal
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 egg

1 1/2 cp low fat or fat free cultured buttermilk
1/4 cp unsweetened applesauce
1 Tbsp honey

This is my "healthy cornbread" recipe.  The applesauce replaces the usual oil, cracklins, butter, or lard and still keeps it moist.  Mix the dry engredients and egg with a fork then stir in the rest just before baking since they acidic and will react quickly with the baking soda & powder.  Usually I bake in an iron skillet 20min at 400F but you can cut it in half (use the whole egg though) as dumplings.   

Don't worry, the butter and lard ain't near as bad as the health food Nazi's have been telling us for years, lack of exercise and the fake, un-natural junk they've been trying to feed us instead,  all these years are just as bad and often even worse.  Don't even get me started on Canola oil, the biggest food farce of the 20th Century. >:(

(http://dutchovennet.com/Assets/Pictures/Pot_Roast.jpg) (http://0.tqn.com/d/meatandwildgame/1/0/Y/-/-/-/Seared.jpg)

So pot roast or "roast-roast?" 

I prefer he pot roast, but my real favorite is a chicken fried steak, & that roast-roast would make a mess of 'em.

Quote from: Stu Kettle on July 03, 2013, 02:37:22 PM
I prefer he pot roast, but my real favorite is a chicken fried steak, & that roast-roast would make a mess of 'em.

You up to CFS my friend, I can make it happen next week. 

When its wet and cold one wants sloppy food that is easy to just plop in a bowl and eat. I vote for a jambalaya / beans and beef type dish. Cornbread is great but breaks up too easy. Just tear off a hunk of french/italian like bread to go with the sloppy dish.

Quote from: DHass on September 04, 2013, 05:32:07 PM
Cornbread is great but breaks up too easy. Just tear off a hunk of french/italian like bread to go with the sloppy dish.

But the corn bread is easier to make and takes less time that the other bread.

My favorite cold weather one pot dish comes from the Morgan and Williams side of the family (Welsh):

Cawl Stew made with bacon, but is also ok if you add venison, lamb, or beef.

I made some for my son's grade school class one winter when they had a "family tree recipe" or something day and it was the only dish that was wiped out.  An approximate recipe off the top of my head would be:

Bacon
Swede or 2 white turnips
Parsnip
Few leeks
Onion
Potatoes
Bay leaf
Beef broth
Small-medium cabbage

If you add beef, omit the broth or use water and some lighter broth.  .  

Only 21 have taken this survey to date.  I voted for the cobbler and stew,  I have a nice pack of venison  and lots of wild berries in the freezer.  Was thinking what to shove down the pie hole tonight,  it will be ready about six.  Stop by and stake out a spot.
Keep your powder dry( and away from the hot coals)
Shawnee

Jake's Jambalaya:

One dish I make that brings the neighbors running with spoon and plate ... Enjoy! A bit of voodoo and experience makes it perfect.

Chicken (1-2 lbs or so)
Sausage (Italian, Andouille , or Kielbasa)
Onion (2-4 depending on taste and size)
Tomato (Fresh or canned w/o Salt) A large can or 4-5 fresh
Garlic (Fresh) As much as you like
Celery (Whole bundle with leaves)
Brown Rice (Whole box)
Louisiana Hot sauce (to taste)
Cajun Spice (if you have it and want to add some, not necessary)

In your dutch oven, cook the chicken, sausage, onion, garlic and celery with some olive oil.
When done, add tomato rice and whatever water the box calls for (then add a little extra water for good measure) it bakes off
Put a lid on the whole thing and toss in an oven for a couple of hours at 375.

Keep an eye on it all and when the rice is cooked, you are all good.

Jake

Well, I voted for fresh baked bread, but this time of year I am hoping it is Irish Soda Bread.   Both the mixings to make some this weekend

http://www.cascity.com/forumhall/index.php/topic,45899.0.html

Karl I sure would like to use that cornbread dumplin on chili idea.That sure looks like some fine eatin Amigo!Thank's ,,,Dusty

I cannot believe how long it took me to log back on the site.   I chose my password too well. 

I was hoping that chili would be a more popular choice (mostly because I like to cook chili, moose is the ultimate chili meat,  and my lovely wife prohibits chili in the house). 

(http://2.bp.blogspot.com/_Wd9RCHgn75s/Sn12vzzrl4I/AAAAAAAAAHM/1qRyMT0Lp1A/s1600/3b04634r.jpg)

(https://crampedup.files.wordpress.com/2014/09/img_2865.jpg)

No votes for quiche?  Rimmed Dutch oven ids will fit cast iron skillets as another way to bake pies as well as using a trivet inside a Dutch oven. 

Karl,

Key-eesch, really....

Looks like it has spinach in it.

By instinct men won't eat spinach as it is a natural spermicide.

Quote from: Hambone Dave on March 12, 2015, 09:24:59 AM
Karl,

Key-eesch, really....

Looks like it has spinach in it.

By instinct men won't eat spinach as it is a natural spermicide.

Flashbacks to the 80s.

(http://thebeehivespeaks.files.wordpress.com/2012/11/real-men-dont-eat-quiche.jpg)

QuoteNo votes for quiche?  Rimmed Dutch oven ids will fit cast iron skillets as another way to bake pies as well as using a trivet inside a Dutch oven.

Karl, pay no attention to those who have no tastebuds nor imagination. I just have never made it in cast iron.

Quiche can contain ANY ingredients the heart/palate/stomach desires. Your pic of spinach quiche looks SOOOO good.

I cheat and make it in a 9" glass deep pie dish. I use Marie Callender's pre-made crust (excellent) but spray the glass with Baker's Joy (combination soybean oil and flour in a can) before placing the crust. (You will love me for that idea.)

Our usual combination is (in order of construction from bottom up): 1/2 lb. 1/2" cooked smoked ham pieces, 1/2 lb. crisp bacon crumbled, 2 cups frozen broccoli florets, 3/4 cup shredded Swiss cheese, 1/4 cup shredded cheddar cheese, 1 lb. sliced, fresh sautéed mushrooms in butter and GOOD garlic powder, then a mixture of 5-6 beaten whole fresh eggs (with 1/2 tsp salt and 1/4 tsp black pepper) scrambled with 1-1/2 cups heavy cream, then poured into the pie, and then another ample topping of shredded Swiss and Cheddar cheese to suit.

Bake uncovered at 375* for 95 minutes and remove to cool/set for another 10 minutes.

YMMV, but we have used this recipe for decades. My wife calls it garbage pie, but eats twice what I do.  8)

Feel free to modify to your palate's/heart's/stomach's content.

Jim

Hambone Dave,  are you calling Popeye a sissy boy? 

Are Dutch ovens used on top of cookers as well as dug into the ground?

I don't do either.

(http://i72.photobucket.com/albums/i200/Delmonico_1885/cooking%20fires/firek.jpg) (http://s72.photobucket.com/user/Delmonico_1885/media/cooking%20fires/firek.jpg.html)


Never understood why people want to keep putting them in holes, I don't dig holes for mine, I guess if someone wanted to dig holes for me I could, but still see no reason why. ;)

Blondie: You see, in this world there's two kinds of people, my friend: Those with loaded guns and those who dig. You dig.

Now in that picture you will see dirt in a bit of a pile, the grass was removed and the spot leveled but I had a guy with a 1930's John Deere A with a bucket on the front do it.    I sometimes remove a bit of the top.  Yesterday I just built it right on the grass in the school yard and did just one oven at a time.

(http://i72.photobucket.com/albums/i200/Delmonico_1885/Hanover/1_zpsv955pidq.jpg) (http://s72.photobucket.com/user/Delmonico_1885/media/Hanover/1_zpsv955pidq.jpg.html)

(http://i72.photobucket.com/albums/i200/Delmonico_1885/Hanover/2_zpsuurvumkv.jpg) (http://s72.photobucket.com/user/Delmonico_1885/media/Hanover/2_zpsuurvumkv.jpg.html)

Of course it was a bit damp and we did have the fire dept on stand-by.

(http://i72.photobucket.com/albums/i200/Delmonico_1885/Hanover/4_zpsmpvrt4y8.jpg) (http://s72.photobucket.com/user/Delmonico_1885/media/Hanover/4_zpsmpvrt4y8.jpg.html)

Quote from: Skeeter Lewis on April 24, 2015, 11:58:51 AM
Are Dutch ovens used on top of cookers as well as dug into the ground?

Skeeter; Are you using the term "cooker" in the English usage as a "stove"? if so, there are cast iron pots made with flat bottoms that can be used on stovetops or in ovens. My wife's Father gave her an entire set of cast iron cookware when she married me. It included a cast iron pot, much smaller than the ones Del uses. It is a No. 8, 10 inches across the top and 4 inches deep.

We are just running down on rhubarb season here so no more rhubarb or rhubarb/strawberry cobblers.  I have been using a simple dump style recipe:

about 1/2 a Dutch oven of good, clean, red, diced rhubarb (and strawberries)
about 1/2 cup brown sugar
mix 1/2 tbsp corn starch in 1/2 cup fruit juice then pour over fruit & sugar
a box of basic yellow cake mix dumped on top and mixed just enough to dampen
another 1/2 cup brown sugar on top
cut a stick of unsalted butter into 5-6 chunks and space out over top
bake on 400F or plenty of coals  for about 45 min - you want it a little "burnt" looking

Serve with cream or ice cream.