gabby
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Post by gabby on Sept 23, 2021 19:56:25 GMT -8
I saw one of these online, spent a very minimal time investigating - then bought one for the sheer fun of it.
We'll see how much I can do with it after I get it and try it out!
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Post by bradmacmt on Sept 24, 2021 5:54:10 GMT -8
I've seen the Keith multicooker before. Could make sense for WG or alcohol stoves on short trips. Proper cooked rice is appealing!
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BigLoad
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Post by BigLoad on Sept 24, 2021 7:08:47 GMT -8
Proper cooked rice is appealing! Yes, maybe it's worth another try for me. I've dehydrated cooked rice, but it doesn't seem to rehydrate well. It probably would have been better just to cook it from scratch at camp. |
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crawford
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Opportunity is missed by most people because it is dressed in overalls and looks like work.--Edison
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Post by crawford on Sept 24, 2021 17:51:21 GMT -8
Dang it! Ok, maybe I need just one more pot. That would be amazing in the winter. A little can of sweet coconut milk on that rice for breakfast. Hmmm, this has me thinking.
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franco
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Post by franco on Sept 25, 2021 1:08:44 GMT -8
I like the idea. I will investigate further....
BTW , the handles will be much cooler if you keep them apart (as in not touching).
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gabby
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Post by gabby on Sept 25, 2021 9:23:09 GMT -8
The pot is supposed to come today.
I went over to Walmart this morning for rice, veg, beef links and beer, which wait in the pantry for its arrival. I have to work on the window control on "the tank" today, but I may not do either. I'm planning to go to Kerrville tonight for a little trip out to the Hill Country. I could try it out there, but now that this area is NEW FRICKIN' YORK CITY, it's always crowded on the weekends. I'll let you know how it goes.
Jaxx Drinkwater Southern Cooking & BBQ: "KeithTi6300 - Chicken Tortellini"
Once I get "tuned up" with the thing, I'm thinking of doing something out-of-the-ordinary - it's been decades since I had beef tongue!
Jaxx Drinkwater Southern Cooking & BBQ: "How to cook beef tongue in a pressure cooker (Tacos De Lengua)"
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rebeccad
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Post by rebeccad on Sept 25, 2021 17:27:18 GMT -8
Proper cooked rice is appealing! Yes, maybe it's worth another try for me. I've dehydrated cooked rice, but it doesn't seem to rehydrate well. It probably would have been better just to cook it from scratch at camp. It does, but requires vast patience. I dehydrate brown rice, and it’s best if I can leave it in the cosy for 15 or even 20 minutes. Most nights, I don’t have the patience. ETA: which probably lets out the rice cooker, even if I were willing to carry it and that much fuel :D |
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BigLoad
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Post by BigLoad on Sept 25, 2021 18:21:26 GMT -8
It does, but requires vast patience. I dehydrate brown rice, and it’s best if I can leave it in the cosy for 15 or even 20 minutes. Hmmm, I've never tried waiting that long. I'm not sure I have the patience, either. |
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rebeccad
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Post by rebeccad on Sept 26, 2021 7:16:27 GMT -8
It does, but requires vast patience. I dehydrate brown rice, and it’s best if I can leave it in the cosy for 15 or even 20 minutes. Hmmm, I've never tried waiting that long. I'm not sure I have the patience, either. Honestly, most of my home-made FBC meals benefit from a full 15 minutes. Why is it so hard to wait that long? If I were actually cooking stuff, it would take longer than that! |
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Post by tipiwalter on Sept 26, 2021 7:46:27 GMT -8
In the old days 1970s we backpacked with no money and cooked all our meals the old fashioned way---with a SVEA 123 stove and a couple quarts of white gas and brought bulk lentils (my backpacking buddy called them "Lenitals") and brown rice and cooked over the stove for an hour---long enough to thoroughly cook up the beans and rice. It was cheap and filling.
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BigLoad
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Post by BigLoad on Sept 26, 2021 9:31:41 GMT -8
Why is it so hard to wait that long? In my case it's the knowledge that without active heating, rehydration proceeds at an ever-slowing pace and may not complete until (or after) the food reaches air temperature. That problem got worse for me after I pushed dinner time later in late seasons and at altitude as a strategy to delay bedtime when darkness lasts for 12 hours or more. I'm sometimes tempted to do real cooking, but for desert trips I still can't bring myself to use water for cleanup. |
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Post by tipiwalter on Sept 26, 2021 10:03:09 GMT -8
One solution for hard core brown rice eaters/backpackers is to cook up a big pot of brown rice at home (add salt/olive oil)---let cool---put in big blender with added water to blend thoroughly---place this gruel on drying trays and when dry crumble up and ziploc. In camp just bring to boil like oatmeal and it's Cream of Wheat except it's Cream of Brown Rice.
Sheet of dried brown rice.
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Deleted
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Post by Deleted on Sept 26, 2021 15:15:06 GMT -8
n the old days 1970s we backpacked with no money and cooked all our meals the old fashioned way---with a SVEA 123 stove and a couple quarts of white gas and brought bulk lentils (my backpacking buddy called them "Lenitals") and brown rice and cooked over the stove for an hour---long enough to thoroughly cook up the beans and rice. It was cheap and filling. Have you looked at my avatar?
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Post by bradmacmt on Sept 26, 2021 15:50:38 GMT -8
I still have my circa 1975 Svea 123… I can say 1 Quart of White Gas was enough for weeks of cooking.
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gabby
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Post by gabby on Sept 29, 2021 14:41:42 GMT -8
I got the Keith pot last Saturday, but I haven't tried it yet. I have a few Cajun spices coming that I can't get hereabouts, so I'll do the tortellini recipe sometime this week and do a video of it.
I guess I'll do the straight rice thing first to get a baseline and show how long it takes to cook, though I suspect it'll be about the same time it takes to cook on the range in the kitchen - but one never knows, does one? :^)
The pot has gotten me looking at more recipes (for some reason), so I tried making a "crispy" potato gnocchi recipe from the NY Times Cooking app two nights ago. Well, that didn't work out too good.
I mistakenly and quite grievously and absent-mindedly used the tortellini I bought for the other recipe instead of the much wetter potato gnocchi. I knew something wasn't right, but, in my foggy mind, I still cooked it and ate it. It was very crunchy. The wife refused it, of course, so I threw it out. That was a huge waste of mozzarella cheese and tomatoes, but you sometimes make mistakes. I make more than most - but you probably knew that.
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