Chief Longwind Of The North
Certified/Certifiable
We all love good food. Here on DC, we have a good number of accomplished cooks/chefs who can make some pretty high end preparations. But jus sometimes, it's good to go back to the simple foods that bring back great memories, or create new ones with family and friends. mayo This is what I'm talking about:
My Grandpa made a lot of chicken fried steak, with boiled potatoes. He had a three bladed veggie chopper, where the center blade was spring loaded and justted out from between the other two blades. He dredged the meat in seasoned flour, then used the chopper to tenderize everything. Then. The spuds were peeled, and put into the pot, and the steaks put into the electric frying pan. Pan gravy was made from the drippings. There was always some kind of canned veggie to go with it. And I loved his waffles. Never stop making them.
Seeeeya; Chief Longwind of the North
- A fishing buddy, a pack of cold sodas kept in the ice cold fishing stream for the lunch time meal, along with a pack of cotto salami, or bologna, even potted meat, mustard, and mayo, with a loaf of good bread
- hot dogs cooked in an open campfire, on freshly cut willow sticks
- smores made fresh in the campfire
- potato/fish sandwiches made at camp with freshly caught, and cleaned bass, or perch
- watching a favorite movie, or show with kids, parents, or loved ones with a big batch of buttered pop corn
- burgers cooked on the grill
- Bacon, sausage, and pancakes cooked in cast iron over the firer
- A stick of pepperoni munched with Dad while watchin TV
- Lipton's chicken noodle soup while sitting next to a campfire on a chilly spring, or fall night
- PBJ's made in pie irons
- Grilled cheese at Grandpa's house
- Brach's Bridge Mix, and a variety of nuts at Grandpa's house
- A can of beans, heated in the can on a Coleman whitegas burner while sitting in an ice shack with a good friend
- Apian Way, or Chef Boyardee pizza kits for a midnight snack
- Jiffy Pop
- Tonight, it was a cup and a half of microwave heated water, and two tsp. Better Than Bouillon Roasted Chicken soup base. It;s what I needed tonight.
My Grandpa made a lot of chicken fried steak, with boiled potatoes. He had a three bladed veggie chopper, where the center blade was spring loaded and justted out from between the other two blades. He dredged the meat in seasoned flour, then used the chopper to tenderize everything. Then. The spuds were peeled, and put into the pot, and the steaks put into the electric frying pan. Pan gravy was made from the drippings. There was always some kind of canned veggie to go with it. And I loved his waffles. Never stop making them.
Seeeeya; Chief Longwind of the North
