ADV Minimalist Cookbook Thread

Discussion in 'Trip Planning' started by Burtonridr, Dec 18, 2008.

  1. Fro_911

    Fro_911 Slammer of revolving doors

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    lol, I hear you Monk. The only reason I caught it is because I hate zucchini... I was thinking about moving to Texas!
  2. DaMonk45

    DaMonk45 I B Da Monk

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    I cant say I have tried it this way. I can pick this up all over the place for 50 cents. Maybe some olive oil and a pepper or onion and sauté it?
    Might be worth a try,
  3. WhicheverAnyWayCan

    WhicheverAnyWayCan Deaf Biker

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    Pancake anyone?

    You need 3 things to make your own pancake mix. I do not have exact measurement but I just know how to put it together to get it right. You need all-purpose flour, sugar, and water. At least start with 2/3 cups flour then maybe 10-15 spoons of sugar and mix it then add water.. the mix should be just right instead of watery or too thick. Don't be afraid to taste it a bit to determine if more sugar is needed or not based on your preference.(no bacteria in there!) When you think you got it right, butter or oil in skillet and make few pancakes. Maybe start practice at home and when you get your recipe right then you can prepare it in ziploc bag or just get small bag of flour/sugar along the way. Don't forget your favorite pancake syrup! Or bum few from McDonald along the way.. hehe
  4. tlub

    tlub Long timer

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    Better yet- self rising flour. This is the most versatile single thing you can have.
    For pancakes, add liquid and oil of some kind. Whole milk has both; powdered milk and oil works too. Cook.
    For variety, use 1/2 self rising flour and 1/2 cornmeal. Cornmeal pancakes. Same recipe, but put in pan and cook slowly: Cornbread. Add an egg to the mix for luxury, or to provide the fat if you use water.
    For the best biscuits you ever had, bar none, use whipping cream and self-rising flour. Nothing else. Bake in oven at home or cook in a pan with a lid slowly. These are fantastic, home or on the road.
    For any of these, you can make a thick panbread in the bottom of a pan if you use just a little less liquid.
    Use it to make a dough for just about anything.
    And if you need to, you can get by in all these recipes with 1/2 self-rising, 1/2 regular flour. Self rising flour is available in most out of the way stores, is a lot cheaper than pancake mix, and makes better pancakes anyway.
  5. tomatocity

    tomatocity Retired and lovin' it

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    I eat a lot of oatmeal and your process sounds good and I might try making my own... just because. Took a long time but Quaker makes an instant oatmeal... Raisin, Date & Walnut. Way too easy to prepare... boil water and mix with the instant oatmeal. Another Quaker instant oatmeal is Raisins & Spice and I really don't care for the spice part.
  6. Mastery

    Mastery Mr. Funny Man

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    As one of my favorite threads, I am glad to see this rise like the Phoenix from the ashes. I found my notebook for more notes.... :dukegirl
  7. Tewster2

    Tewster2 Long timer

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    As for pancakes...I grab a box of Cracker Barrell pancake mix when I stop by. Throw the box away and put the mix in a zip lock bag. It is all in one...just add a bit of water and pour what you want into a small pan and there you go. Easy and cheap plus I like the taste.
  8. fullmetalscooter

    fullmetalscooter Let me take this duck off

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    <iframe width="854" height="480" src="" frameborder="0" allowfullscreen></iframe>

    This guy is posting some old time cooking . Some of still could be used for on the road. Eg making a soup type base that is dry out and reused latter as a stew soup starter. As long as it was kept dry it doesn't go bad. Anyway This youtube channel is worth spending some time watching . I found out that sugar / strawberries / raisins combine and left is a seal container keeps the strawberries using a couple months or more latter . Rasians keep the bacteria away .
    tlub likes this.
  9. everready

    everready Stuck in Ohio....Ugh!!!

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    A can of soup and a sandwich. No muss, no fuss.
  10. nickguzzi

    nickguzzi Long timer

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    For courgette/zucchini, my preferred method is to slice into rounds, saute in butter, although a little olive oil, emphasis on the little or they get all greasy and fairly nasty. A bit of carmelisation action works very well, but definitely not over cooked, you need a hot flame - a bit of mouth feel and texture works well. A finely chopped garlic glove at the end, just before serving with a squeeze of lemon juice. Great as a starter. If you want more bulk, then tip it on top of a bowl of pasta. Personally I prefer linguine.
    As all pasta is pretty much the same, its amazing how the different shapes change your perception of a dish.
    A couple of other things to do with pasta - again I generally use linguine or spaghetti#12 - lemon zest and some of the juice squeezed over a bowl of your favourite pasta. A drizzle of olive oil, swirl to help coat the pasta and tame the citrus zing.
    Same thing with a chilli, either fresh or dried. Finely chopped or crumbled. Seeds in or out. Your palate, your choice.
    I have used wild herbs growing on the campsite in southern France to add to pasta - hunt some up while the pasta cooks. Can't beat the freshness, but needs olive oil for me.
    Klasjm likes this.
  11. Keevinw

    Keevinw n00b

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    Bump... great thread!
    mike54 likes this.
  12. tlub

    tlub Long timer

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    I am addicted to this channel almost as much as to ADVRider. I regularly cook items from it. Some of them take some time, but the boiled or steamed puddings (note for some: these are not what we call pudding in the USA. That would be custards) only require simple cooking gear (a pot with a lid and some cloth) and turn out really well. And you can use self-rising flour (or cut 50/50 with plain flour) if you want them a little less heavy.