Cook kit for going camping.

My rocket stove.

Still have to add the grill and a few other adjustments the rocket grill. The fish was good.

New can opener!

New can opener! Cuts from the side to make cans reusable.

Camping stove.

Plan for a camp stove.

Home made yeast.

Prep Time: 10 minutes

Ingredients

Whole wheat flour
Unsweetened pineapple juice (or Vinegar)
Purified water

Instructions:

Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).
Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)
Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.
Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.

Not a real tortilla.

Take a piece of bread and slowly, but gently squish it down. You have an emergency tortilla.  Perfect for a tostada.

Quick pickles

Quick Pickles:

Be sure to choose the freshest, firmest pickling cucumbers available, for guaranteed crunch. These pickles cannot be processed for long-term storage.

3/4 cup white vinegar
1/4 cup water
8 ounces quartered cucumbers
Your favorite spicesl

1. Bring vinegar, water, garlic, spices to boil in medium saucepan over medium-high heat.

2. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack cucumbers into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes.

3. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickles can be refrigerated for up to 3 weeks; pickles will soften significantly after 3 weeks.)

Barbecue pit

Introduction: Yet Another Simple Portable (disposable) Barbecue Pit.

We buy in bulk and I hate to throw things away. I needed a barbecue pit but did not wa spend a fortune. You can make a couple of these an be as good as the low end pits int he store. Careful there will be some sharp edges that need to be taken care of.

Caveat: Use a container that does not use lead or tin.

Step 1: What's Needed:

What's needed:
1 111 oz can (2 cans if you want a top cover.)
2 coat hangers
1 metal grill cover grill
1 paper clip

Tools:
wire cutters.
Drill for coat hanger holes,

Step 2: How To:

How to:
1. Get can with emptied contents:

2. Take old fashion can opener and punch triangular holes in bottom and to of can for air circulation.

3. Punch six hole at top of can for criss-cross support and handle.

4. Prepare criss-cross supports and handle.

5. Install criss-cross supports  and handle.

6. Measure and cut grill cover to size of can.

7. Install cover in can.

8. Secure with the paper clip. (can be easily removed for adding charcoal or whatever.

9. Use paperclip to connect grill to criss-cross supports.

Top (not shown) can be easily made by cutting grooves on open end and bending back the tabs.

Step 3: Done!

Go out and barbecue!

Steamer prototype,.

Just a thought.

Spaetzle maker

Prototype for a Spaetzle maker using a baking pan.

Frico slices,

Frico or homemade cheese slices.

ingredients:

shredded cheese
Cooking oil

Method:

Take a metal sheet pan and cover with parchment paper. Lightly oil the parchment paper to make it non-stick, Mound up shredded cheese. Let bake in a preheated oven at 350 degrees F. for seven to eight minutes. Your oven may very. watch the cheese so it does not burn. Flip the slices when you take them out of the oven. Use immediately.  (The brown around the edge gives them more flavor).

Quick soda bread..

Got back from the store and realized I forgot to get bread. A little kitchen chemistry with soda water and self rising flour and viola easy bread. 2 cups soda + 3 cups (self rising) flour. Add soda to flour slowly, but mix well (not overmix). Bake for almost an hour at 350 degrees F.) in a bread tin with cooking oil and flour coating on the insides. A must for every single person's repertoire.

3 cups flour, pinch or two of salt, 4 1/2 teaspoons of baking powder can be a substitute for self rising flour,
 
Tried gingerale and self rising flour, then baked at 425 degrees Fahrenheit for just less than forty minutes and like the results better.

 Also of significance is that you can also make hotcakes with this same batter.  With no eggs or milk required thereby no refrigeration required, soda water pancakes make the perfect camping out breakfast.

Blooming onion

Blooming onion.

Ingredients

• 1 large yellow onion
• 2/3 cup breadcrumbs
• 1/4 teaspoon sea salt
• 2 egg whites
• 2 teaspoons of your favorite seasonings

Instructions

1. Preheat oven to 400 degrees. Use a large knife to cut off the top about 1/4-inch of the onion until a few of the inside layers are exposed. Be careful to cut the top side, not the root side. Peel the outermost layer of the onion down to the root, leaving the root as is.
2. Lay the onion cut side down on the cutting board. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. You can cut more sections if you have an especially large onion. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. The onion will fall open, but youâ??ll also want to use your fingers to separate the onion petals and open it completely.
3. In a small, combine bread crumbs, seasonings, and salt. Whisk the egg whites together in a separate bowl.
4. To coat the onion, I started in sections. I would coat each onion petal with egg whites and then sprinkle liberally with the breadcrumb mixture. I worked from the bottom to the top in each section, and then turned the onion to work on the next section. I brushed the entire onion with one more layer of egg white and sprinkled the mixture over the entire onion once done with the sections.
5. Bake covered with aluminum foil for 5 minutes, then uncovered for an additional 10-15 minutes, or until the onion is tender and the edges are browned.

Next time will be better:

Vege-milk

Coconut milk:

Serves: 4-6

Ingredients

• 4 cups of water
• 1.5-2 cups of unsweetened shredded coconut

Instructions

1. Heat water, but don't boil. It should be hot, but not scalding.
2. Put coconut in blender or Vitamix and add water. (If all water won't fit, you can add the water in two batches.)
3. Blend on high for several minutes until thick and creamy.
4. Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out.
5. If you have to split the water, put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
6. Flavor options- add in after all coconut has been strained out: ½ tsp vanilla extract, ½ cup fresh or frozen strawberries, 2 tsp cocoa powder + ½ tsp vanilla.
7. Drink immediately or store in the fridge. Should be used in 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.

Almond Milk:

  Making almond milk is actually an incredibly old process. We learned about it in culinary school as part of our training in classic French cuisine, but it was made and used long before the French transformed it into delicate blancmanges.

The process essentially involves soaking almonds in water overnight or for up to two days — the longer you soak the almonds, the creamier the milk will be. Drain and rinse the beans from their soaking water and grind them with fresh water. The resulting liquid, drained from the almond meal, is almond milk.

Real, fresh, very tasty almond milk. It's a world-changing thing.

My version of McMuffin.

2 eggs in a small non-stick pot to make the egg shape.

Edible salad bowl.

Simple homemade bowl to hold a salad and be the chips also.

Ingredients:

1/2 - cup flour (whole wheat)
1/3 - cup water
1/8 - cup salad oil
1 - teaspoon baking soda
1 - pinch salt

Method:

Mix ingredients.
Let rest.
Roll out ingredients to a large circle.
Take a metal bowl and invert it to set on a baking sheet.
Preheat oven to 425 degrees Fahrenheit
Place tortilla over bowl.
Place unit in oven for 10-12 minutes until the shell is hard.
Remove from oven.
Remove bowl from tortilla.

Tibeten bread

Tibetan bread is like a tortilla on steroids.

Two cups of all-purpose flour (Any kind of flour is okay, like wheat, all-purpose, or self-rising. If you use all-purpose flour, you will need some baking powder.)
One tablespoon of baking powder
One cup of water

or

1.5  cup flour
1    cup water
1    tsp baking soda
a little salt

cook on medium high 10 minutes flip and cook seven more minutes
1    tablespoon olive oil
2    tablespoons water around

Turkey burger

http://www.instructables.com/id/Home-made-fast-food-burger-cheap/

Johnny cakes.

Johnny Cakes

Makes 6 large or 10-12 mini cakes

1 cup Fine stone ground yellow or white Cornmeal

1 teaspoon salt

1 Tablespoon sugar

1 1/4 - 1 1/2 and up to 1 3/4 Milk, variable

2 Tablespoons Butter or fat drippings to grease griddle

Good Quality Maple Syrup

Pre heat griddle to 375 degrees or an iron skillet or sauté pan.

Mix all ingredients until lightly just until batter like. Allow to rest 5 minutes.

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jonakin

Ingredients:

1 cup white cornmeal
3/4 teaspoon salt
1 cup water
1/2 cup milk
Bacon drippings

Preparation:

In a medium bowl, place cornmeal and salt.

In a medium saucepan over high heat, bring water to a rapid boil; remove from heat. With the saucepan in one hand, let the boiling water dribble onto the cornmeal while stirring constantly with the other hand. Then stir the milk into the mixture (it will be fairly thick, but not runny).

Generously grease a large, heavy frying pan (I like to use my cast-iron frying pan) with the bacon drippings and heat. When pan is hot, drop the batter by spoonfuls. Flatten the batter with a spatula to a thickness of approximately 1/4 inch. Fry until golden brown, turn, and brown on the other side (adding more bacon drippings as needed).

Serve hot with butter, maple syrup, or applesauce.

Makes 4 servings.

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Update:

Nice alternative to pancakes once in a while.Sort of a fried polenta without all the boiling.  If you do not have time to make polenta, this is the perfect alternative.  Great for breakfast or even a mid day snack. In a pinch they can be a great substitute for biscuits.
Great for camping.

Ingredients:
1 Cup boiling or extra hot water (or a bit more).
1 1/2 Cups ground yellow cornmeal
Couple pinches of  salt
1/2 cup milk (if Camping use 1/4 water and 1/4 condensed or powdered milk.
Pinch or so of baking soda (optional)
2 Tablespoons  butter or frying oil.
Pancake syrup, molasses, honey, and or your favorite fruit.

Bring 1 cup of water to boil in a medium saucepan.
Combine the cornmeal, salt, boiled water, and milk in a medium bowl.
Stir well.
Melt the 2 tablespoons butter (or cooking oil) in a skillet or a cast iron griddle over medium heat.
Pour 1 tablespoon of batter  into the skillet, pancake style to cook.
Cook for 4-5 minutes on each side until edges are lacy and lightly browned using a spatula to turn.
Serve hot Pancake syrup, molasses, honey, and or your favorite fruit. (They are not half bad cold either for use in a salad.)

Enjoy!

Cornbread

Ingredients:

1 - cup cornmeal
1 - cup flour (whole wheat flour)
2 - teaspoons baking powder
1 - teaspoons baking soda
2 - tablespoons cooking oil
Good pinch of salt
1+ - cup buttermilk (or 1 cup whole milk and vinegar)

Method:

Preheat oven to 425 degrees Fahrenheit
Mix ingredients
Pour into greased baking pan
Cook for about 10 -12 minutes untill done.
Remove cornbread from oven and let cool.
Turn off oven,