Well, remember a few weeks ago that I said I am frugal, not cheap, those same
construction sites, I stop and get 2x4 and 2x6 lumber that was used to strap
modular  homes together in transport.  They are full of staples.  I pick them
up along with the 1/4 to 1/2 sheets of plywood.  I built a "bay" in my garage
out of scrap wood.  Shelves are 2 feet wide and 30 inches tall.  It allows me
to stack all my cast iron on the shelves.  My BIG pots are stored on the
bottom under the shelves.

As far as transporting, I have a trailer that I put my DO and other
equipment.  It has a wood floor.  DO on the bottom and other equipment in those
Wenzel
boxes.

Remember about me being frugal not cheap?  Well.........  I just bought a pop
up trailer that the top and insides were completely shot. (Paid $50 for it).
I stripped it down to the frame and am building a low riding trailer that
will have a cook table and ability to haul my CI on it.  I couldn't get by on
the
free lumber, had to use pressure treated this time.  So, for the rustic look,
I bought lumber yard rejects. Still structurally sound, but the look is not
for those $150,000 homes.  Paid $50 for an entire pickup load.  it will go
along with the look of old time with the CI.

I guess if the name "Frugal Gormet" was not already taken by Art Ginsburg, I
would adopt that one as my nickname!

Mark Case
Randleman, NC
In a message dated 5/1/2004 12:10:43 AM Eastern Daylight Time,
rlb_51@... writes:
So Mark - how do you store your DO's?  Ours are stored outside in the
shop, which is why we did the boxes.  Course we don't have 50 pieces
stored out there either!  Is there a better way?  The bags look nice
but seem so expensive.  The boxes do haul well in the back of the
pickup.


[Non-text portions of this message have been removed]

As does Mark, I now own over 50 DOs.  66 to be exact.  I am even crazier
because I like to take most of them with me when I do training.  I started
building 3/4 inch plywood boxes to make it easier to stack when transporting
them to
the training sites but soon realized that it was costing me more to build a
box than to buy a DO.  I couldn't have that so I started looking for a trailer
and found a 7' x 14' enclosed Wells Cargo trailer and won the bid last week.
Yesterday I went to the lumber yard and bought the lumber to build shelves down
both sides and should have enough room for all of my DOs.  Now I will have a
place to store my DO stuff and I have also cut my loading and unloading time
in half.  The cost justification on this venture is that it was costing $50.00
a box with the hardware and if you multiply that by 66, plus future
acquisitions, it is more than the cost of the trailer.  Plus time is worth
something so,
if I can save a minimum of two hours of loading and unloading and do 10
training sessions per summer, in a few years I have started saving money.  After
a
while the return on investment is complete.
The difference between Castironitis and a Quadruple Bypass?  A Quadruple
Bypass is treatable, Castironitis isn't.  At least, I haven't found a cure as
yet.
  The only thing that seems to help is to buy another DO.
On the matter of wooden boxes.  When I traveled from NY to Salt Lake a year
ago for the spring convention I wanted to take one of my DOs with me to cook at
the DOG.  It was a hard decision to make, taking only one and leaving all the
rest at home. The security folks at the airport had never heard of someone
checking as luggage a wooden box with a 12" DO in it.  Caused quite a scene and
everyone there was into the act before I got it checked in.
This is a feeble attempt to justify and explain my way of handling the
disease of Castironitis.  It isn't going to go away and since there is no known
cure, (heaven forbid that one ever be found), I am only trying to cope with it.
And you know what?  I am having FUN!

As one Castironitis afflicted person to another, "keep those DOs hot and full
of good food".

Dave


[Non-text portions of this message have been removed]

Whew Dave!!!!  Maybe we should start a 12 step group for ya huh!!  It is kinda
scary realizing the potential of this thing to reach out and grab me.  I don't
know if my marriage could survive fifty of those black pots.  ;)

David

aka canoebie

Dedicated to helping our customers achieve personal growth,
team building, and leadership development through outdoor adventure.

RiverJourneys, Inc.
David and Cara Lawson-Ball
70529 Martin Road
Edwardsburg, MI  49112

269-699-5356
574-535-3623 cellular

http://www.riverjourneys.org
   ----- Original Message -----
   From: DutchOvenDave@...
   To: dutchovencooking@yahoogroups.com
   Sent: Saturday, May 01, 2004 7:21 AM
   Subject: Re: [DUTCH OVEN COOKING] Re: Dutch Oven boxes


   As does Mark, I now own over 50 DOs.  66 to be exact.  I am even crazier
   because I like to take most of them with me when I do training.  I started
   building 3/4 inch plywood boxes to make it easier to stack when transporting
them to
   the training sites but soon realized that it was costing me more to build a
   box than to buy a DO.  I couldn't have that so I started looking for a trailer
   and found a 7' x 14' enclosed Wells Cargo trailer and won the bid last week.
   Yesterday I went to the lumber yard and bought the lumber to build shelves
down
   both sides and should have enough room for all of my DOs.  Now I will have a
   place to store my DO stuff and I have also cut my loading and unloading time
   in half.  The cost justification on this venture is that it was costing $50.00
   a box with the hardware and if you multiply that by 66, plus future
   acquisitions, it is more than the cost of the trailer.  Plus time is worth
something so,
   if I can save a minimum of two hours of loading and unloading and do 10
   training sessions per summer, in a few years I have started saving money. 
After a
   while the return on investment is complete.
   The difference between Castironitis and a Quadruple Bypass?  A Quadruple
   Bypass is treatable, Castironitis isn't.  At least, I haven't found a cure as
yet.
   The only thing that seems to help is to buy another DO.
   On the matter of wooden boxes.  When I traveled from NY to Salt Lake a year
   ago for the spring convention I wanted to take one of my DOs with me to cook
at
   the DOG.  It was a hard decision to make, taking only one and leaving all the
   rest at home. The security folks at the airport had never heard of someone
   checking as luggage a wooden box with a 12" DO in it.  Caused quite a scene
and
   everyone there was into the act before I got it checked in.
   This is a feeble attempt to justify and explain my way of handling the
   disease of Castironitis.  It isn't going to go away and since there is no
known
   cure, (heaven forbid that one ever be found), I am only trying to cope with
it.
   And you know what?  I am having FUN!

   As one Castironitis afflicted person to another, "keep those DOs hot and full
   of good food".

   Dave


   [Non-text portions of this message have been removed]



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[Non-text portions of this message have been removed]

Which store do you shop at? Cabellas has a new store in Kansas
City,Ks.( right next store to the new Nascar Track on I-70 & I-435)
I've been there several times. Also how do you sign up for them
points rewards thing.  johnw-ks

John...you must apply for a Cabela's Visa Card.
The day we were there (KC store) we got $15 apiece (my
wife and I) just to apply. I got 4 dutch oven carrying
bags that day almost free. After you get the card you
will be able to get points.
I just got a post card in the mail last week, if you
bring the card in with your Cabela's card you will get
a $40 voucher which is gonna make my new cooking table
real reasonable.
BTW no mail orders, you must go to the store and spend
the voucher there.
Good luck.

Jerry


--- John W <dutchovencook99@...> wrote:
> Which store do you shop at? Cabellas has a new store
> in Kansas
> City,Ks.( right next store to the new Nascar Track
> on I-70 & I-435)
> I've been there several times. Also how do you sign
> up for them
> points rewards thing.  johnw-ks
>
>





__________________________________
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and we cooked everything in the Do's. I did get some looks when i
told everyone i was going to bake a cake in the same oven i fried
bacon in that morning but everyone raved about the food. They even
tried to lick the pot i made peach cobbler in. and hubby agrees we
need 3 pots. One for main dish, one for side dish and one for
desert!  :) Oh yeah!!!  I think i have him hooked.  Brenda

Laura,
   I will probably wind up using my 12" when we host small group
here.  It seems to me that the 10" will serve my family of 3 much
better. My boys aren't home now and I don't cook in the quantities I
use to..that has been an experience in itself :-).
  If (I should say WHEN) I buy another DO, it will be the 10 deep.
Between the 12, 8 and my 10's, I can't see needing more..I know,
never say never, but oh well.
  Weather is not cooperating with me. WE plan to leave tomorrow and
the weather guy promised it would be sunny..we shall see.
Miss Connie_tx..where the weather is a constant source of amazement.

Hi Cap'n,
             Do you know how I could get a hold of some of that chicory
coffee? The closest thing around here is an instant coffe with chicory
in it. I think it's Hills Bros. or Foldgers. I love chicory. Whenever I
buy tea, if roasted chicory is listed as one of the ingredients, then I
know I'm going to like it. There must be some way of ordering it.
                    Thanks, Dorie

Thanks Ken! Have fun, but be careful on the road,
Miss Connie_tx

Ronda,
  What a great idea to convert known 12 recipes for the smaller
ovens. I will most likely stick to the 10s & 8. Please share any
info. thanks!Miss Connie_Tx

ps. It would be nice to have a face with the name..do try and make
it Sept!

I just posted some photos from the Cornbread Festival.

Hey all registered Boy Scout leaders.

Did you get your Scouting Magazine?  Check out page 6 of the May-June 2004.
They are looking for Dutch Oven recipes for entree, side dish or desserts.
Winner gets a $400 gift certificate to the BSA Supply division and a leatherman
tool.

All the details are on page 6.

Mark Case
Randleman, NC
Scout Troop 532


[Non-text portions of this message have been removed]

--- In dutchovencooking@yahoogroups.com, "oldanco29" <oldanco29@y...>
wrote:
>  Weather is not cooperating with me. WE plan to leave tomorrow and
> the weather guy promised it would be sunny..we shall see.
> Miss Connie_tx..where the weather is a constant source of amazement.

If you think TX weather is something, you should come to Kansas.
I've seen the temp drop 60* in less than 6 hours!  That's amazing!
(And slightly uncomfortable sometimes!)  Our wind can rival your TX
wind too!
I'm seasoning my 14" oven tonight.  Maybe too big for cooking for
just me & Doug, but it's gonna make a heckuva mess of biscuits or
cornbread!  And we won't have a problem with leftovers!  Tomorrow
morning my Lodge 5" gets its trial run.  Ronda

In a message dated 5/1/04 5:44:43 AM Central Daylight Time, markcase@...
writes:

> I guess if the name "Frugal Gormet" was not already taken by Art Ginsburg,
> I
> would adopt that one as my nickname!
>

Hey Mark,

"The Frugal Gourmet" that I knew was a fellow by the name of Jeff Smith.  He
had a cooking show on PBS TV 20 years ago and I have one of his books that was
published in 1984.  The Library of Congress number is 84-60208.  ISBN:
0-688-03118-8.

He did a good show.

Al Wilkie
Members - LSDOS


[Non-text portions of this message have been removed]

We didn't cook tonight as it was "senior prom" for daughter
Danielle.  She looked so pretty! (bragging).  Gonna get up in the
mornin tho and do breakfast in the 8" and 5" DO's - gotta initiate
that new Lodge 5"!  I looked back in the posts aways to see if there
was something about the home page picture - are those sourdough
biscuits or what - they sure look good!  Is the recipe in the
archives or files somewhere?  Ronda

--- In dutchovencooking@yahoogroups.com, "Da Capn"
<captmidnight1943@y...> wrote:
>
> About the best chicory coffee I have run across is the New Orleans
> blend, put out by the Community Coffee folks, I believe it goes for
> about 5 bucks a pound, so it's not high dollar coffee, but it's
> mighty good!

One of things we do when we visit another part of the country is to go
through a grocery store and see what food is offered that we don't
normally see up north.  (Traveling with a family of six, we always
have to stop and stock up on supplies.)

On our last Easter break vacation, we went through the Sam's Club in
New Orleans.  Things that we purchased included a package of RoTel
Tomatoes (I have never heard of these tomatoes until I started reading
this list), a sack of Louisiana red beans, but best of all, unknown to
us, several packages of Community Coffee!  We haven't even tried the
coffee yet, now I can't wait.

I think we're going to have to take a trip down south somewhere to
stock up on Community Coffee.  We'll have to contact Sam's Club to see
where is the northernmost point that they stock Community Coffee.
Anyone know offhand if this coffee is in Kentucky or Tennessee?
Summer vacation is coming.

Fran L-G
Cleveland OH USA
fran_lg@...

--- In dutchovencooking@yahoogroups.com, Mark & Barbara Wilkins
<barb7513@y...> wrote:
> It just occurred to me --
>
> Can't eat beef - mad cow.
>
> Can't eat chicken - bird flu
>
> Can't eat eggs - again, bird flu
>
> Can't eat pork - fears that bird flu will infect
> piggies
>
> Can't eat fish - heavy metals in the waters has
> poisoned their meat
>
> Can't eat fruits and veggies - insecticides and
> herbicides
>
> Hmmmm. I believe that leaves chocolate! What a shame!
>
>

Well since all we can eat is chocolate I thought I would give you a
receipe for that i wandered on a while back; Smacos. My cub scouts
loved them when I made them.

SMACOS
Failure being the mother of invention led us to discover a uniquely
delicious treat this past week at
Webelos Camp. Being part Smores and part Taco we aptly named them
SMACOs.
Take your Dutch oven. Using a paper towel with dipped in vegetable
oil, wipe the bottom (not too
much, just enough to give it a gleam).
Place on coals (we did this with as few as 6 coals)
In the bottom of the Dutch oven place a soft flour tortilla.
On top of that place a handful of semi-sweet chocolate chips.
On top of that place a handful of mini-marshmallows.
Cover Dutch oven with lid for 1+ minutes. Remove lid. Using tongs
fold the tortilla in half (making a
taco shape). You will note that the oven side of the tortilla is a
golden brown.
Cover for another minute. Remove lid Remove SMACO from Dutch oven
and place on paper plate
to cool (THIS IS A MUST... IT COMES OUT TOOO HOT TO HANDLE).
Once shell has cooled to touch enjoy......the inside will still be
moist and warm, gooey chocolate and
marshmallows.
Unlike SMOREs the shell will not crumble but allow you to enjoy this
delicacy in a relatively clean
manner.
We made over 200 of these in under an hour using multiple Dutch
ovens, and the kids LOVED them.
We cooked up some extra for the next morning and they were just as
good the next morning as they were
that night.

-- Thanks to Peter Van Houten, peter_van_houten@...

Evening, Y'all.
Just got back from the East of the Brazos (River) DOG about an hour ago,  Friday
afternoon was very hot, still, and muggy.  A tipical
East Texas spring day.  The rain came during the night.  Thankfully, we were
cooking Saturday under a pavillian, and we could all fit
under cover.  Even with the weather, things were great.

As usual, I ate way too much.
Ken



--- In dutchovencooking@yahoogroups.com, "Ronda" <rlb_51@y...> wrote:
> We didn't cook tonight as it was "senior prom" for daughter
> Danielle.  She looked so pretty! (bragging).  Gonna get up in the
> mornin tho and do breakfast in the 8" and 5" DO's - gotta initiate
> that new Lodge 5"!  I looked back in the posts aways to see if there
> was something about the home page picture - are those sourdough
> biscuits or what - they sure look good!  Is the recipe in the
> archives or files somewhere?  Ronda

The Scouts love a new twist on s'mores.  I'm going to try those SMACOs.

I usually take my small Lodge country kettle and half pint serving kettle and
melt chocolate in them.  In one I also add some peanut butter.  I then take a
small potkje and put in some crushed graham crackers.  The scouts then toast
their marshmallows and dip in melted mixture then crumbs.  Gourmet s'mores!
They love 'em-
Ria


the_rednek@... wrote:

Being part Smores and part Taco we aptly named them
SMACOs.


[Non-text portions of this message have been removed]

"Here is their web site to join. If you type sourdough
in the search and click recipes there is at least one
home made starter.  http://www.breadworld.com"

Thanks for the info, barbcox2.  Just what I need, more
recipe newsletters.  :-))  I really do need to get a
sourdough starter going so I can try cooking bread
outdoors in the DO.

Barbara




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I know, I have nothing better to do!!!...The Lodge
holds 2 cups, the CC hold 2 1/2."

Thanks, rk and others, for your help.  I think we're
finally getting somewhere.  Looks like what we need
are recipes for ONE, not two, LOL.

Barbara




__________________________________
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Thanks everyone. johnw-ks

Hey rhonda, gary smith from alpine,wyo says he can cook 80 biscuits
at one time in his 14 DO. you going to try it? johnw-ks

Hello,
I have recently and temporarily  moved to NE to help take care of
Mom and surely miss my DO group in Corpus Christi. They were
having a DOG yesterday so to be with them in  spirit I cooked a
pork tenderloin in the 10 inch do. Then found out they did get
started but had to "swim" out as the rains came. Since being
here (10 days) have made a beef stroganoff, pot roast and
veggies. dump cake and the tenderloin. Think Mom is spoiled
already. Oh, yes, had left several DO's in storage, only brought
the 12, 10 and 5 BUT a 12 deep is on order. Guess you can't out
run castironitis either!!
Sharon

In a message dated 4/29/04 11:22:42 AM Eastern Daylight Time,
follow_me@... writes:


> http://www.villagekitchen.com/mfg/look/6_aebleskiver.html

I copied the recipes and also looked at the price for the pan! Has anyone
cooked these in pans other than the ones especially made?

connie


[Non-text portions of this message have been removed]

Brenda,

I finally emailed Mr. Miller about starting the MI chapter and will wait to
see what he says.
Thanks

connie


[Non-text portions of this message have been removed]

Thanks Biscuit.  Could you send me the judges table pix?---In as
large a format as you can?  thanks again.  It was a fun weekend.

I'm a girl scout troop leader and the week our girls were out for
easter vacation they went on here first camping trip. They use the
10in. DO. It was cured really good before hand and after use but now
the whole outside DO and lid is rusting, how can I get this off or is
it okay for the outside to be like this, inside of DO and inside lid
is just fine.

       Thanks in Advance,
       Tanya Palazzalo
       Brownie Troop 158 Leader
       Junior Troop 1058 Leader
       Service Unit Manager 628
       Down In Da Parish Girl Scout Daycamp Director
       Southeast Louisiana Council

> Which store do you shop at? Cabellas has a new store in Kansas
> City,Ks.( right next store to the new Nascar Track on I-70 & I-435)
> I've been there several times. Also how do you sign up for them
> points rewards thing.

Cabela's is opening more stores around the country, which is great, but none
in Iowa yet.  That makes purchasing a gun not impossible, but certainly
complicated.  We are about two hours from the Prairie du Chien store in
Wisconsin.  In fact, yesterday we went to their semi-annual big sale.  Those
of us in our family with Cabela's Visa cards got a $40 voucher when we
walked in the door, which had to be used during this sale weekend or we lost
the money.  Also, if you don't use the whole $40 worth, you didn't get any
change back.  I bought a Swiss Army knife to replace the old one I had that
was falling apart and I got all the same features that I wanted.  (It was a
bloomin' miracle!)  I also bought a package of beef jerky to eat on the way
home so that I used up my whole voucher.  I still have points on my card and
hopefully with the points I earn in the next 6 months and the next voucher
that I get at their next sale I'll have enough, or nearly enough, points to
get a collapsing picnic table with two padded benches.
Oh, and how to do you sign up to get points?  You have to get a Cabela's
Visa card, which you can sign up for when you go to one of their sales (or I
suppose you can do it over the phone).  One percent of everything you
purchase gets  you a point.  If you use the card to purchase merchandise at
Cabela's you get 2 points for every 1% of the purchase.  So if I have 7, 356
points, I can buy $73.56 worth of merchandise from Cabela's.  Every time you
go to one of their semi-annual sales, you will get a card in the mail and
you have to bring the card with you to the store along with your credit
card, then you get the voucher which is only good that weekend.  I doubt if
they will add points to your card if you pay for merchandise with points.
My husband racks up more points than I do because he has a much higher
credit limit.  My credit limit is based on my part-time job, so I don't have
a very high credit limit.  By the way, we always pay off our credit cards
completely every month, so we never buy anything we couldn't pay cash for in
the first place.  The credit card just means we write one check instead of
many.

Charlotte in Iowa

Where in the NE are you??

Dave


[Non-text portions of this message have been removed]