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Posts by SeabeeCook

It's always easier to help if you describe what are you doing in detail. I use an earlier version of Pro Baking (4th, I think) and have never had a problem. Do you weigh ingredients? Or measure? My standard formula for biscuits includes 35% fat and 65% buttermilk. Other ingredient include 6% baking powder, 0.5% soda, and 1.25% salt.
I've been taking ServSafe for over 20 years. The manager course is usually 8 hours, although you can challenge the course and take the test only. All you need is an instructor to host the exam. I once sat in the instructor's office and took the exam without study. I now take the National Registry of Food Safety Professionals exam from my county instead of ServSafe. The county offers a 3 hour refresher class for those who know the material.
Pozole is good stuff. Like you I load up my cast iron and haul it to the campground.
 There are two sets of minimum temperatures at work here. The FDA Food Code (and CalCode in California) requires 155-deg. internal for ground beef. However, because meatloaf is a mixture of ingredients, it should be taken to 165-deg. or higher. I've noticed that most temperature charts designed for the home market, including those printed by supermarkets, add 5 degrees to the FDA minimums.
Everything steak and potatoes. Whenever I look into the glowing coals of a campfire, I think steak, with a rib eye in the lead.
 I would use the two big-box stores if I could. Those of us in the camp world are often relegated to the Syscos of the world because of our distance from the rest of civilization.
Interesting...all I have to do for Sysco Sacramento to use eSysco is to sign a confidentiality agreement, no contract. The agreement says that I won't share proprietary information. The minimum for a drop is $500 per week already.
Do a couple tests to see how long it'll take. Do you have to wash you hands in between glove changes in your country? We do in California, where I live. Test the process with a spat (or tongs?) as well. That'll tell you if either process works in your setting.
All good ideas. One of my favorite ways to use butternut squash is in soup. Dice squash into 1" cubes and toss with chopped onion, minced garlic, sage, salt and pepper and olive oil. Lay on sheet pan and roast at 450 deg F until golden brown, stirring every 10 min. Puree squash in blender or food processor, adding chicken or vegetable stock until you get a nice, smooth consistency. The soup should have the consistency of heavy cream. Place in saucepan, bring to temp and...
Where are you? Do you have a cast iron (or other heavy) skillet? Or even a cast iron Dutch oven? With a skillet, you can sauté or pan-fry chicken pieces as you would in the home. See my article for one idea at http://roundthechuckbox.blogspot.com/2006/07/three-sided-chicken-use-your-next.html. I wouldn't bury a chicken wrapped in aluminum foil. The foil would be too thin to prevent charring the bird. The clay idea would work. Roasting the chicken in the enclosed...
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