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Review - Lodge Camp Dutch Oven Cooking Table Tote Bag

• Heavy duty black polyester
• PVC backing
• Self healing zipper

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High Definition Television (HDTV) may be the new kid on the block giving viewers an experience that has not been seen since black & white television gave way to colour. Home Theater HDTV has become a medium which is presenting films etc as good as being at the cinema especially when a high definition projector is used to throw the image onto a large screen and accompanied by true surround sound, pass over the popcorn and let me settle down.

However, I am a bit ahead of myself here; the debate of the day is which is better for HDTV receiver output, Plasma or LCD?

LCD TV's have not been around as long as the Plasma variety so their technology is perhaps not as advanced as Plasma.

Plasma use a coating similar to a cathode ray tube (CRT) TV giving them a better contrast and black level performance than LCD's, and they offer slightly wider viewing angles, so the positioning of the set in the viewing room is not as critical as it is with LCD. Plasma TV's are often described as more cinematic making them a great choice for home theater viewing. Gamers and videophiles may be ultra-critical in comparing a Plasma with a LCD TV as the latter is better in brightly lit rooms and do not suffer from burn-in as Plasma are prone to do. Both Plasma and LCD are liable to lose brightness as they age just like CRT TV's. You can now buy a 42" Plasma for about the same price as a 40" LCD making them good value for money.

Plasma produces a very crisp image and is getting better with every new model. With each new model, performance goes up and prices come down, which is the right direction. Plasma TVs have had a slight advantage for viewing sports programs because you can turn plasma on and off faster than a liquid crystal pixel so there is less blur on fast moving images.

Although LCD is closing the gap in quality, one negative with them is dead pixels, a pixel may seem very small but if you get one dead pixel on a screen, it is amazing how much you notice it. People, who are used to HDTV's and constantly pay attention to the quality level, will notice the difference between TV's. LCD televisions are a good choice if you want a smaller flat-screen TV, and their typically bright image is a good choice for well-lit rooms. That gap is narrowing, but overall Plasma flat panels are a great way to view HDTV.

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Review - Lodge Logic 6-Quart Pre-Seasoned Camp Dutch Oven

• Pre-seasoned ready to use
• Integral legs for campfire or fireplace cooking
• Flanged lid converts for use as a griddle
• Made in USA
• Lifetime Warranty

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Can meat be cooked safely in a solar oven?

How does the sun cook your food?

These are just a couple of many questions that come up in my classes when people are first introduced to the concept of solar cooking.

In fact they are probably two of the most frequently asked questions due to concerns related to food illnesses that are an inherent risk in food preparation, more particularly when it comes to meat.

Nevertheless, if traditional food handling and cooking safety guidelines are followed and if suggestions and guidelines for using a solar cooker are followed, then it is possible to cook any variety of meat safely and deliciously.

Most all professionally manufactured solar cookers are capable of reaching and sustaining the requisite temperatures needed for cooking meats and all other types of foods.
And most, well built, home made solar cookers can perform the same task just as well or better than a commercially manufactured cooker.

So, just how does the sun cook the food inside of a solar cooker?

Solar cooking is done by means of the suns UV rays, it is not the sun's heat that cooks the food, nor is it the outside ambient temperature, though this can somewhat affect the rate or time required to cook, but rather it is the suns rays that are converted to heat energy and this heat energy is then retained by the pot and the food by means of a covering. In much the same way that a greenhouse retains heat or a car with its windows rolled up. An effective solar cooker will use the energy of the sun to heat a cooking vessel and efficiently retain the energy (heat) for maximum cooking effectiveness.

This is best explained with a mental diagramming of the process.

First, you would need a darkened or blackened pot with a lid. This can be a pot such as a cast iron Dutch oven, a black enameled roasting pan such as a chicken or turkey roaster or any pot that you might blacken on the outside with a non-toxic, weatherproof paint. Dark surfaces become very hot; they heat up more quickly than shiny surfaces which reflect the suns rays away. Then you will need to obtain a clear transparent covering such as a large glass bowl or a durable plastic oven cooking bag. This will be used for retention of heat and will also allow the rays of the sun to be able to penetrate to the darkened cooking pot and food, thus raising the cooking temperatures and preventing the heat from escaping. Next you will need a material that will reflect extra sunlight towards the cooking apparatus so as to concentrate the suns rays. This is usually accomplished in the form of some type of reflecting surface such as mirrors, aluminum foil and buffed tin or sheet metal. With the help of a reflecting surface you will be able to increase the temperatures and to cook the food more rapidly.

For more information on solar cooking tips, techniques and information please visit our on our website.

Nathan Parry

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Review - Lodge Logic Pre-Seasoned 2-Quart Camp Dutch Oven with Iron Lid

• 2-quart cast-iron camping Dutch oven with iron lid for slow-cooking foods
• Preseasoned with vegetable oil formula and ready for immediate use
• Cast-iron construction heats slowly and evenly
• Self-basting iron lid inverts for use as griddle; hand wash only
• Measures 8 inches in diameter and 3 inches deep; lifetime warranty

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Review - Lodge Color 7.5-Quart Dutch Oven, Caribbean Blue

• Superior heat distribution and retention
• Tightly fitting lid seals in moisture
• Porcelain surface eliminates the need to season
• Hygienic porcelain enamel is non-reactive with food

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London broil refers to a tasty and special dish that can be prepared by grilling and broiling. One of the distinct characteristics of the dish is that the meats used as ingredients were marinated in a tasty sauce for at least four hours. To know how to cook London broil, it is can be helpful to have a look at different simple recipes featured below.

Dutch Oven London Broil

If you like to eat a satisfying and delectable grilled dish, then you should try this recipe. The ingredients include four pounds London broil, two tablespoons oil and a small pack of onion mushroom soup mix. The other ingredients are ¼ tablespoon pepper, ½ cup flour and a cup water.

Set Dutch oven to medium heat. Pour the oil in a baking dish. Add the meat and drizzle pepper on the meat. Place the meat inside the oven and cook for 15 minutes to 20 minutes. Add the onion soup mix and return the dish to the oven. Change the setting of the oven to low heat. Cover the dish and return to oven. Cook for an hour. Remove the dish from the oven and transfer in a clean plate.

When making the gravy for the dish, pour ½ cup water in a small bowl and add the flour. Stir constantly until the mixture thickens. Pour the mixture in a small pan and add the remaining water. Heat the gravy. To add taste to the gravy, you can add ¼ cup chopped onions while heating the gravy. Serve the dish with gravy.

London Broil Italian Style

You can try this recipe if you are planning to serve a healthy and mouthwatering dish to your family and friends. This dish contains two pounds London broil, ½ teaspoon garlic powder, two tablespoons dry parsley, ½ teaspoon ground black pepper, ¼ tablespoon salt and pepper as well as two ounces rye whiskey. If you cannot find whiskey, you can replace it with bourbon.

Place the meat on an oven pan. Sprinkle the meat with garlic powder, ground black pepper, salt and pepper as well as the parsley. Pour the whiskey into the pan and put it inside an oven. Make sure that the oven was preheated to 325 degrees Fahrenheit. Cook the dish for 45 minutes to an hour. Remove the dish from the oven and cut the meat into several slices. Garnish with steamed carrots. Serve while hot. This simple recipe serves four individuals.

The chocolate marshmallow cookie recipe is loaded with chocolate, in both the cookie as well as the frosting. Although with this cookie it's what's hidden inside that makes this treat unforgettable; a soft fluffy marshmallow!

Ingredients

1/2 cup butter-flavored shortening

3/4 cup granulated sugar

1 egg

1/4 cup milk

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

18 large marshmallows, halved

Frosting:

3 tablespoons salted butter, softened

3 cups powdered sugar

3 tablespoons unsweetened cocoa

1 pinch salt

4-6 tablespoons milk

Hardware

Whisk

Large bowl

2 x medium bowls

Cookie sheets

Mixer

Step 1: Preheat oven to 350 degrees F.

Step 2: In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.

Step 3: In a large bowl, with an electric mixer set on medium-high speed cream together the shortening and sugar.

Step 4: Beat in egg, milk, and vanilla extract.

Step 5: Gradually beat flour mixture into the creamed mixture.

Step 6: Drop by teaspoons 2 inches apart onto ungreased cookie sheets.

Step 7: Bake for 8 minutes, remove from oven and place a halved marshmallow, cut side down, onto each cookie. Return to oven and bake for 2 more minutes. Immediately transfer cookies to a cooling surface.

Frosting:

Step 1: In a medium bowl, cream butter, sugar, cocoa, and salt with an electric mixer.

Step 2: Add enough milk to achieve spreading consistency.

Step 3: Frost cooled cookies.

Makes 36 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

It is your turn to do the campfire cooking on this weekend's outdoor camping trip and you have all of your campfire recipes laid out, trying to decide which ones to use. You want to impress your fellow campers with your expert culinary skills, but you don't want to be stuck in the camp kitchen while they have all the fun either. This 1-pot, 1-step dinner desert will make sure they remember you. And it is so easy you can prep it in 5 minutes, set it on the fire, and forget it until it's done. The result will be a campfire desert they will talk about for years.

The Devil's Cherry Cobbler desert is cooked in a cast iron Dutch oven, and served from it too. Less mess, less clean-up. The only cookware you will need is a cast iron Dutch oven and a large serving spoon.

The Devil's Cherry Cobbler ingredients:

2 - 18-19oz. boxes Devils Food cake mix 3 - 22oz. cans cherry pie filling 1 - 20oz. bottle Dr. Pepper 1 - stick butter 1oz. cooking oil
Preparation:

Open the Dr. Pepper ahead of time so the carbonation can fizz out, you don't need fizz for this campfire recipe. Pour 1oz. of cooking oil into a clean cast iron Dutch oven and use a paper towel to wipe the inside of the pot with it. Leave any leftover oil in the pot. Open the cans of cherry pie filling and pour them into the pot. Go ahead and drink about half of the Dr. Pepper, you only need half a bottle for this recipe. Pour that into the pot too. Pour both boxes of Devils Food cake mix on top of the cherry filling and Dr. Pepper. DO NOT STIR! Slice the stick of butter into patties and distribute around the top of the dry cake mix. Put the lid on the Dutch oven, - You're ready.
Cooking:

With this cake-like campfire recipe, you want your Dutch oven to work like an oven, so make sure you have plenty of hot campfire coals to use. You will need a good bed of coals, at least the same diameter as your Dutch oven, with enough leftover to form a good layer on the lid of the Dutch oven.

This recipe will take 35 - 45 minutes to cook. After 20 minutes lift the pot and rotate it about 90 degrees one way, and rotate the lid 90 degrees the other way. Check the coals on the lid; they may need to be replenished.

After 30 minutes lift the lid and look inside, the cake should look semi-dry all over, and starting to pull away from the pot walls on the top. When the cake looks dry and is pulling away from the sides of the pot all the way around, your desert is done. Remove it from the fire and dump the coals from the lid.

One last tip:

When you ladle each portion onto your fellow outdoor camper's plates, be sure to "flip" the portion over so that the top cake part lands on the bottom with the cherries on top. This is the crowning touch that makes it a true camp cobbler.

This campfire recipe will serve about 15 campers, with maybe a little bit leftover for seconds. And there will be requests for seconds! This is a never-fail camp desert that always leaves them talking about how great a camp cook you are. And you have time to enjoy their accolades because all you had to do for clean-up was set the Dutch oven back on the fire and let it bake itself clean

Cookware sets are among the basics in any chef's kitchen tools. When you look to buy skillets, saucepans, and Dutch ovens, you will find that they often come in convenient sets. The trick is to choose sets that have all the pots and pans you want.

First, look at the base material of the set. Even heating is the name of the game with aluminum core saucepans and skillets. Some pans have a T-fal Ultra-base to provide the same quality. The basic copper-clad stainless steel cookware that was so popular in the past distributes the heat well too. However, the copper bottoms are prone to tarnishing.

Next, consider the materials of the handles and lids. Glass lids are great because you can peek in without lifting the lid. Sometimes it lengthens cooking time or damages the quality of the food when you let that steam escape. Other types of lids can work, providing they are tight-fitting.

Handles should be ergonomically designed so that they fit your hand nicely when you are spending long hours in the kitchen. They should be made of durable materials like stainless steel, silicone, or bakelite. It is important to find handles that are also naturally cool to the touch when you use the cookware.

The assortment is something to think about when you are selecting your cookware. You might want a very large set with several different sizes of sauce pans and skillets or a smaller set with only one of each. You may just want one item of cookware, like a large stockpot that can serve multiple functions in the kitchen.

Some of the popular sauce pans are 1, 2, and 3 quart sizes. Certain companies also make a convenient 1 and 1/2 quart size. Saute pans, or skillets, come in sizes of 8, 9.5, 10.25, or 11 inches. There are even large cookers that resemble big skillets in a 5 quart size. Dutch ovens are usually available in 4, 5, or 6 quart varieties. When you are choosing your cookware set, think about whether you would like larger or smaller pans, or a variety. Then, of course, there are the special features. Many cookware sets have some sort of non-stick coating. Some cooks consider this almost a necessity now. Other sets have extras like nylon utensils, measuring cups, and measuring spoons. Look for Dutch ovens with steamer baskets, as these come in very handy when making steamed vegetables.

You home is never quite complete without good cookware for your kitchen. You can find cookware sets and individual pieces that will suit just about any taste. Do not be afraid to shop around for awhile before you buy. You will be living with your cookware for a long time, so it makes sense to choose carefully.

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Review - Lodge Logic 3-Quart Pre-Seasoned Chicken Fryer

• Heavy cast-iron for superior heat retention
• Tips on underside of lid allow condensing liquid to moisten food
• Pre-seasoned for nonstick finish
• 3-quart, 10-1/4-inch diameter, 3 inches deep
• Small handle opposite larger one

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Spring brings lots of unusual things to the farmer's markets. Who ever thought of purple asparagus? Asparagus is supposed to be green. The purple variety does have a slightly different flavor and can really dress up a plate. White acorn and pattipan squash, along with white pumpkins, are more of the new verities available. Everyone knows these are not supposed to be white. The delicacy of the white squash is lovely, and it can be an excellent way to get finicky kids to eat their veggies.

Then there are the OTHERS. The things no one can quite identify, but you know they have to be edible because they came in on the wagon with the rest of the vegetables. Things like Kohlrabi, that resembles something out of a science fiction movie, and Celeriac, or celery root, that looks sort of like Kohlrabi crossed with a rock. These taste delicious when fixed properly.

Kohlrabi is a member of the cabbage family. The edible bulb is actually a swollen stem. Preparation is simple.

Preheat the oven to 400 F.

Wash and pare several small Kohlrabi. These come in both green and purple. You can get some of each, just for appearance. If the Kohlrabi are small and tender, there may be no need to peel the skin.

Cut the vegetables in half, then into even ¼ to ½ inch slices. Toss with a little extra virgin olive oil, sprinkle with some freshly ground sea salt. Arrange on a baking sheet, and put in the oven. Check them every seven to ten minutes. They will become soft at first, and then will begin to brown around the edges. As soon as they begin to brown, take them out of the oven.

Celeriac is another matter all together. It can be roasted, the same as asparagus or kohlrabi. But then you pretty much just have roasted celery tasting stuff. Instead, what about Celeriac Au Gratin?

Wash and peel one medium size celery root. Cut into ¼ inch pieces.

Wash and slice [unpeeled] three large russet potatoes.

Layer these vegetables alternately in a large dutch oven

Pour just enough milk over the top to cover.

Making sure to keep the heat to medium, bring the pot to a slow boil. Once the vegetables are fork tender, turn off the heat. Add some salt to taste and a good pinch of nutmeg.

Spread eight ounces of shredded cheese over the top. (Cheddar works well)

Bake at 400° F for about 40 minutes, or until the liquid has thickened and the cheese is browned and bubbly.

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Review - Lodge Pro-Logic Cast-Iron Aebleskiver Pan

• Cast-iron aebleskiver pan with 7 slots for creating Danish pancake balls
• Preseasoned with vegetable oil formula and ready for immediate use
• Cast-iron surface heats slowly and evenly to prevent burning
• Nonstick, rustproof finish cleans easily; hand wash only
• Includes long handle and opposite helper handle; lifetime warranty

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Review - Lodge Original Finish Camp Dutch Oven Lid Stand

• Versatile lid stand made of heavy-duty steel with high-temperature black finish
• Serves as convenient stand for Dutch oven lid
• 4 integral legs designed to sit amidst hot coals
• Dual purpose as a trivet; folds for easy storage; made in the USA
• Measures 9 by 2-3/4 inches; lifetime warranty

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