A couple of mine i tried over the weekend - my daughter got me a tiny little skillet for Christmas and it was my first time using it - sorry no pics but i'll fix that next time2 bananas 1 egg whisked up and poured into a small skillet with a little bit of olive oil banana with some chocolate buttons pushed into it then wrapped in tin foil and put onto the coals of the fire - looked gross but tasted very nice standard bannock a lá Ray Mears on a stick or skillet
Quote from: eamo on February 06, 2018, 09:31:50 PMA couple of mine i tried over the weekend - my daughter got me a tiny little skillet for Christmas and it was my first time using it - sorry no pics but i'll fix that next time2 bananas 1 egg whisked up and poured into a small skillet with a little bit of olive oil banana with some chocolate buttons pushed into it then wrapped in tin foil and put onto the coals of the fire - looked gross but tasted very nice standard bannock a lá Ray Mears on a stick or skilletIm not sure if a bananna omelette sounds great or awful..
Quote from: Mawktheone on May 30, 2018, 11:43:03 PMQuote from: eamo on February 06, 2018, 09:31:50 PMA couple of mine i tried over the weekend - my daughter got me a tiny little skillet for Christmas and it was my first time using it - sorry no pics but i'll fix that next time2 bananas 1 egg whisked up and poured into a small skillet with a little bit of olive oil banana with some chocolate buttons pushed into it then wrapped in tin foil and put onto the coals of the fire - looked gross but tasted very nice standard bannock a lá Ray Mears on a stick or skilletIm not sure if a bananna omelette sounds great or awful..I'll go for the latter. I'll eat a banana but don't want to taste it any other way.
For starters, can makers don’t recommend using their products for anything but storing food unopened until it’s ready to eat. “Cans are reliable, recyclable, durable packages that keep beverages and foods fresh and allow them to be transported safely for thousands of miles, even into remote regions—but they were not made to be used as cooking containers,” says Scott McCarty of Colorado-based Ball Corporation, a leading U.S. food and beverage packaging maker.Proponents of can-cooking cite the fact that many canned goods are already heated up in their cans to kill bacteria during the canning process, so what harm could a little more heating do? McCarty concedes that some cans are indeed heated during the packing process. “But that isn't all cans or all foods, and it is a carefully controlled and monitored process done in an environment that is made to do it.” [From Scientific American]
In order to prevent any such leaching—which is bad for the food and eater but also for the can (as it can cause corrosion)—the insides of most cans on grocery shelves today are coated with food-grade epoxy. But these liners have been shown to contain Bisphenol-A (BPA) and other potentially harmful chemicals. BPA is a synthetic plastic hardener that has been linked to human reproductive problems and an increased risk of cancer and diabetes. A 2009 analysis of common canned foods by the non-profit Consumers Union found measurable levels of BPA in a wide range of items including some bearing a “BPA Free” label. [Same Sci Am article as above]
Ahh, I think we just gained a little insight into Fuzzy hirsute appearance........ QuoteFor starters, can makers don’t recommend using their products for anything but storing food unopened until it’s ready to eat. “Cans are reliable, recyclable, durable packages that keep beverages and foods fresh and allow them to be transported safely for thousands of miles, even into remote regions—but they were not made to be used as cooking containers,” says Scott McCarty of Colorado-based Ball Corporation, a leading U.S. food and beverage packaging maker.Proponents of can-cooking cite the fact that many canned goods are already heated up in their cans to kill bacteria during the canning process, so what harm could a little more heating do? McCarty concedes that some cans are indeed heated during the packing process. “But that isn't all cans or all foods, and it is a carefully controlled and monitored process done in an environment that is made to do it.” [From Scientific American]
I would love to also hear people’s coffee routine while camping. How do you brew it/ grind the beans. In my 20’s when I used to go camping a few times a month, for me food prep was more about being outdoors and a quick meal. My meals were good but it was about making them quick and on the cheap. Now that I unfortunately dont go anymore, due to mostly having small kids and no time, I’ve really improved my cooking skills and appreciate cooking outside. I learned how to make gourmet meals and appreciate the whole process. To get back to coffee I think that I would hand grind the beans at home for the trip and take a pour over cup or my aero press. Back in the day it was a matter of either using instant or boiling Folgers in hot water. Sent from my iPhone using Tapatalk
And most cans seem to be lined with a plastic-like coating. Doesn't look yummy, to me.
Cervelat - the Swiss national sausage - tastes great over the embers grilled. Add bread with salty garlic-tomato-oil and make crispy over the embers.(Image removed from quote.)
I love Swiss sausage, it's the first thing I get hold of when I visit my sister in law in Zurich. Go to the butcher and load up for the flight home.