pablo - email - url
And the filling gets sufficiently heated before the bread burns on the outside?
Are these calorie free?
Is it too early to wash them down with beer instead of coffee?
Do they taste good cold?
Saturday: 28 October 2006 @ 06:29:03
Wayne - email - url
Pablo - such a pleasure to be able to supply “yes” to all questions, except the third one! My father thinks these are fantastic (I use very hot sausage when I make them for him), and attributes the wildest culinary talents to me for them. I can’t tell him it takes about an hour and because of the way I cook couldn’t possibly reproduce any previous effort exactly.
Saturday: 28 October 2006 @ 06:39:30
bev - email - url
and because of the way I cook couldn’t possibly reproduce any previous effort exactly.
ho hoo! It seems we have yet another thing in common!
Those rolls look good. It’s rainy and we’re supposed to get a big wind storm tonight (100 kph winds), so maybe I’ll bake up something similar. Might need something yummy to munch on if and when the power goes out.
Saturday: 28 October 2006 @ 07:52:17
Wayne - email - url
100kph winds! Gracious, Bev! Sounds like a good opportunity to experiment around with photography.
Yes, I will go to some kind of recipe for the appropriate proportions (in this case the proportions were those for pita bread) but when it comes to everything else the teaspoons and tablespoons lie in the drawer unused, and the (appropriately cleaned) hands do the measuring directly.
Saturday: 28 October 2006 @ 07:58:25
bev - email - url
If it’s not too dark when the winds begin to blow, I’ll definitely shoot a few photos and probably a little video footage too. I’m hoping that we don’t get any of the snow that’s forecast for a bit further north as that’s what brings down the hydro lines and the trees.
As for the cooking, I measure “cups” with any coffee mug that happens to be sitting at the front of the shelf. Teaspoons and tablespoons are meaningless as I use all different sizes of spoons and just adjust the number of “scoops” by the general size of the spoon. However, after our recent epic journey, I’ve been giving some consideraation to the idea of writing a cookbook on campstove cooking and realize that I would have to be much more precise while recording what I do – still not quite sure how I’ll cope with that kind of limitation on my creativity. (-:
Saturday: 28 October 2006 @ 09:31:11
robin andrea - email - url
That looks delicious, Wayne. The dough looks perfect. Yum. I also can not really reproduce any particular effort. Although, while cooking I never bring out the measuring spoons or cups, while baking I always do. I heard once that cooking is like art, but baking is like chemistry, requiring exact measurements. I suppose that’s true if you’re looking for a very specific result. I’ve been baking rye bread weekly now. I’m so dedicated, I bought 25 pounds of rye flour the other day.
I’d love to see a cookbook on campstove cooking. When Roger and I lived in our little two-room garret, we cooked on a two-burner propane stove for five years. A lot can be done on two burners!
Saturday: 28 October 2006 @ 10:39:55
roger - email - url
those look yummy. a kinda gringo enchilada. i have tried to write recipes for some of the dishes i cook. all that’s really accurate is the list of ingredients, and that only holds for one time. i got a look at the recipes and cooking instructions at one of our favorite restaurants once. it was quite precise, but the food itself does vary a bit in flavor from time to time in spite of that.
Saturday: 28 October 2006 @ 11:28:06
Florida Cracker - email - url
Here’s my prediction.
1) Those are all gone by now.
2) You will get more comments on a food post than any other kind.
3) You will go to my site and easily ID the flowers I didn’t know.
Saturday: 28 October 2006 @ 14:19:15
vicki - email - url
FC is right- people eat up food posts. Those do look delicious- just right for a cool fall day. Don’t get me started on that Yooper favorite- PASTIES! Not to be confused with pasties. A more substantial version of what you have here- but these look the perfect size to me!
Saturday: 28 October 2006 @ 15:56:08
Ontario Wanderer - email - url
Wow, teacher, scientist, compter expert and now baker! I am impressed. I’ve not baked bread for over a year and never tried your stuffed bread. Perhaps that would be a good Sunday project. Re campcooking, there is a book called “The Well-fed Backpacker” that has lots of simple 1 burner meals as well as things one can make at home. Re Robin’s baking with measurements: I thought it was exactly the opposite as I learned to add flour by the handful until the dough “felt” good. I didn’t know one could measure for baking.
Sunday: 29 October 2006 @ 05:41:37
Wayne - email - url
I actually thought the same as Robin when I considered baking, as opposed to other cooking - more a matter of chemistry than other cooking is, so I do in fact measure out some components. But you never really know how much flour you’re going to use, anyway.
Vicki will have to post some so we can at least look at them.
Roger, I’ve written down some recipes too, mostly concentrating on the parts that I have trouble with, but I don’t have enough to fill Bev’s cookbook.
FC’s predictions were fairly on target. The rolls didn’t last “a few days”. And I still can’t figure out that little yellow flower.
Sunday: 29 October 2006 @ 08:49:37
Flowers London - email - url
Looks tasty! I think I will ask my mother to make some during this weekend. She is coming this way to stay a few days since it’s her granddaughter’s birthday. She is a very good cooker. If my LAN works it will be a nice dinner, if not I will use your recipe, the first one.
Monday: 30 October 2006 @ 11:46:33