Teardrops n Tiny Travel Trailers

D.O. cooking has become so popular on this forum that maybe we could start a sticky at the top of this section w/nothing but D.O. recipes
Dean could probably fill it up by himself Better yet we could call it
Dean's Dutch Oven Corner

Being new to DO cooking, I'd love to see this on our site. Better yet, since we're talkin' TD's, how about recipes that are truly geared for TD'ers? What I mean is, recipes for smaller DO's instead of those for the entire campground. There's been a lot of great links posted by others, unfortunately, they're for larger DO's. Although it seems easy to reduce the ingredients to fit your DO, however, I'm sure that cooking times/coals vary increasing the margin of error.

I'd love to see some "recipes for two" from board members that have had success with smaller DO's. What do you think?

stjohn wrote:Dean's Dutch Oven Corner

Perhap a new title for his avatar . . .

"The Dean of DO Cooking"

Someone could go through all the posted entries and collect the recipes into a document. The problem with that is that new recipes are being constantly added.

Too bad there's no add-on for the forum software that supports recipes directly (see the Inland Empire Dutch Oven Society web site for an example of this).

Mike
Hayden Lake, ID
Disclaimer: I maintain http://www.iedos.org/

I don't even come close to being worthy... I'm just a student of DOing, there are those here like Mike B., Matt & Joanne for example that are true DO Masters in my book.... but Thank You, I'll take that as a compliment.
It struck me in a funny way about your suggestion, because something I've noticed about the recipe section here, along with the entire forum here for that matter... IS HOW FREE AND OPEN INFORMATION IS SHARED HERE...
I think it's a teardropping thing myself...

I've been biting my lip really hard about bringing up the topic of shared recipes on a dutch oven forum I belong to elsewhere.
Over there, I sometimes feel like recipes are more like gaurded secrets of those on that site.
It might be my imagination or that the traffic is just a lot higher here or something else, but information sure seems to flow much better here.

Or they could be like my mother who cooks from memory (who is a wonderful cook) when you ask her for a recipe she accidentally(on purpose)
leaves out a thing or 2 so you can never make as good as she does

You think we need a DO section, even though we have a recipe section?

What do the rest of you guys thinK?

Mike...

If you don't do at least a sticky at the top of the recipes you'll be cheating the DO fanatix, Mike!

Dean in Eureka, CA wrote:I don't even come close to being worthy... I'm just a student of DOing, there are those here like Mike B., Matt & Joanne for example that are true DO Masters in my book.... but Thank You, I'll take that as a compliment.

Funny you mention Joanne Where is she? Haven't seen a post in a while.

Dean in Eureka, CA wrote:I've been biting my lip really hard about bringing up the topic of shared recipes on a dutch oven forum I belong to elsewhere.
Over there, I sometimes feel like recipes are more like gaurded secrets of those on that site.
It might be my imagination or that the traffic is just a lot higher here or something else, but information sure seems to flow much better here.

Yeah, I've noticed that too. Even though I'm not a member there, I lurk quite often. Good tips to get you started but once your off, you're on your own.

asianflava wrote:Good tips to get you started but once your off, you're on your own.

Yup...

Laredo wrote:If you don't do at least a sticky at the top of the recipes you'll be cheating the DO fanatix, Mike!

Perhaps a sticky with the basic how to's. The information is here but not in 1 place.

stjohn wrote:Or they could be like my mother who cooks from memory (who is a wonderful cook) when you ask her for a recipe she accidentally(on purpose)
leaves out a thing or 2 so you can never make as good as she does

Stjohn my mom was really bad about that. She could never tell me how to make anything, it was always..... "I don't know a little bit of this and little bit of that" or " pinch of that a dash ot this". It drove me up the wall, thanks goodness my dad was a cook he was able to explain mom's receipes for me.

oh, yeah -- my mom was like that. she learnt from Papa (chuckwagon cook for ranches in the 1880s-1920s). "Handful" was a basic measure she used a lot, and "thumb-sized".

I use 'em a lot too. Drives my kids bananas.
Most useful thing in the world is a kitchen scale that measures in 1/8ths of an ounce and/or grams.

a thumb-size chunk of butter is 3 tablespoons.
a 'handful' of flour is 1/3 cup.
a 'palmful' of salt is 2 teaspoons.
a 'pinch' of about any spice is 1/8 teaspoon (nutmeg is the exception, it's coarser so you use a bit less).
a "dash" is usually 1/4 teaspoon.

drops?
Heh. Dropped out of what? Out of an eyedropper it's 1/8 teaspoon, out of a pipetted straw it can be 1 tablespoon, out of my biscuit scoop it's 2/3 cup.

mikeschn wrote:You think we need a DO section, even though we have a recipe section?

What do the rest of you guys thinK?

Mike...

Personally, I think the whole recipe section has turned into a DO forum and see no need to set up anything special...what is needed is one of you DO fanatics to set up an index of this section, much as the tripper has done for other sections...how about it, 1 of you DO masters...kinda like puting your money where your mouth(or stomach) is!!!!!!
madjack
p.s....anybody remember the story of the little red hen???????

madjack wrote:p.s....anybody remember the story of the little red hen???????

Is there a recipe for the little red hen? What size oven? How many coals?