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Old 08-29-2007, 10:41 PM   #21
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Hey Gary!

Let me tell you, youíre my inspiration! Iíve got a cheap-o digital camera with no flash somewhere around here (picked it up on a whim at a flea marketÖ.really cheap), I might be able to take pics. Iíll look into that and see if I can find it.

Iíve definitely discovered the SWAG method!

Iím working on a Goulash right now (yeah, I couldnít wait till the weekend to try the DO again!!) and it has rained here tonight. No wind, but the humidity is high and my bricks that I set my DO on are soaked, so I think it has retarded the coals a bit. So, using the SWAG method, Iíve adjusted and have the Goulash going.

Iím watching it this time and am trying to suppress my childhood giddiness over this method of cooking (dang it is fun!), so I think this will turn out. I have to say, it smells soooooooo good right now.

Once it is done, Iíll serve the goulash over buttered egg noodles with crusty garlic bread. Wish me luck, and if it turns out, Iíll post the recipe tomorrow. Itís my interpretation of goulash, but I think itís going to be good. What Iíve seen is, outside of the hardcore classic Hungarian Goulash where they use 1 cup (yes 1 cup) of paprika, goulash in the US is a lot like beef stew with a twist.

And youíre rightÖÖ..Iím gonna need more DOs!!!!!!

And lastly, keep it up Gary! I look forward to your Monday DO posts every week! Very inspiring! Your posts and pics are what got me off my duff and headed down this path, so donít stop!
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Old 08-29-2007, 11:19 PM   #22
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Boy, that Goulash and noodles sounds like it'll be great! I hope it turns out for you so that you can post that recipe!

I haven't figured a real good solution to solving that rain problem. I suppose a nice shelter with open sides to it, but I don't think I have the storage space in my motorhome! I actually have tried to erect an umbrella over my DO table to keep it dry,but that hasn't been too successful. I guess sometimes you just have to suck it up and use that old kitchen oven.

Thanks for the nice words. I'm having a ball doing the cooking, and just as much fun posting the info and pics and then getting the chance to chat with good folks like you. I'm going to have to think real hard on how to continue doing the Monday cooking once we're finished here in about 1 month. I hope I won't just be cooking for Jenny and I, because there'll be so much food that I'll gain a ton of weight!
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Old 08-29-2007, 11:37 PM   #23
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Well, youíll never be cooking for just you and Jenny as long as you post it here! And if you include your address, Iíll drive out and help you eat it!

Iím only cooking for me and Lisa, so I have to adjust all our recipes for two, or at least for two with left-overs that will be eaten soon or frozen easily. So again, keep it up, you are a true inspiration!
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Old 10-05-2007, 10:31 PM   #24
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Hi Gary,
The Chinese Pork Ribs look really delicious! I've only cooked a few things in our Dutch Oven so far (mainly camping in Yellowstone). How ofen do you rotate the DO? I've read that you should rotate a quarter turn every 15 minutes.

Thanks
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Old 10-05-2007, 10:40 PM   #25
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Quote:
Originally Posted by Badmuthagoose View Post
Hi Gary,
The Chinese Pork Ribs look really delicious! I've only cooked a few things in our Dutch Oven so far (mainly camping in Yellowstone). How ofen do you rotate the DO? I've read that you should rotate a quarter turn every 15 minutes.

Thanks
Depending on your DO and the weather conditions (wind and temp being big factors), you can actually get away without ever turning your DO. Iíve cooked many, many dished in mine an never turned it. Mileage may vary.

Turning is a good idea for un-even fires/coals, windy conditions, etc, but being lazy and using briquettes, Iíve never done it (turned the lid or the DO) and have never seen a difference.
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Old 10-05-2007, 11:13 PM   #26
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Keltin's correct that many times you do not need to turn the DO. Turning every 10 or 15 minutes is one of those personal preference things. I myself do turn the DO every so often, especially with meals that are being cooked with top heat. I think it is especially important in instances where what you're cooking is very close to the under side of the lid, or when you're cooking something with a crust on top, like a pot pie.

Like I said, turning is a personal preference. Knock on wood, I've never burned anything yet, so I happen to think one reason is because I do turn the DO and the lid every 10 - 15 minutes. I guess I've reached the point where I'm afraid not to turn them!
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Old 07-29-2008, 11:01 PM   #27
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Garry,
I've had 2 reactions to cooking in cast iron. The first was in high school when we tried to make apple sauce in a DO. It turned green. Years later I made pork and souerkrat in a DO. I noticed my dinner companion's teeth had a blueish cast to them. A third person came alongover an hour later. We watched as her teeth turned blue before we laughed out loud. Jon
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Old 07-29-2008, 11:35 PM   #28
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Garry,
I've had 2 reactions to cooking in cast iron. The first was in high school when we tried to make apple sauce in a DO. It turned green. Years later I made pork and souerkrat in a DO. I noticed my dinner companion's teeth had a blueish cast to them. A third person came alongover an hour later. We watched as her teeth turned blue before we laughed out loud. Jon
YIKES!!

I have heard of some reactions with ingredients like tomatoes. And luckily I've never experienced any - yet.

But having the apple sauce turn GREEN and teeth turning BLUE?? WOW. Do you know if there was somethging wrong with the dutch ovens that those foods were cooked in? Maybe the DO's hadn't been prperly seasoned, or maybe not properly cleaned?

I'd love to hear if anyone else has experienced those extreme reactions, and how to avoid them.
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