- What is the porpose of the extra Irons? I have a 3 iron set up but
yours is the first 5 iron setup. Does one side swing out of the way
of the fire to check things in the pot. Enquireing Minds want to
Know. I'm always open to new ideas. johnw-ks
- OK, my turn, a couple things about a tripod I havn't seen yet is the
advantage of temp. control by height as well as # of coals. This is
also an option with Fire Irons if you have "S" hooks. I see this all
the time when I go to the Re-Enactments (Rev War). I have Fire irons
too, they come in handy if you're trying to cook a ham, turkey,
chicken over the fire.
Another advantage is uneven terrain. If you're on a slope it's not
such a pain to level things off. Gravity is good to you in this case.
I also like my tripod because I can use my stovetop DO's outdoors
unless you can put one on a grate over the fire. Before I purchased
my "Camp" ovens (which I should have done first), I already had some
stovetop DO's that I couldn't figure out how to use outdoors. After I
had purchased my tripod it dawned on me I had a way to use my
stovetop DO's outdoors. It still has it's limitations but I was glad
to see I had that option.
--- In firstname.lastname@example.org, "Ronda" <rlb_51@y...> wrote:
> Have never used a tripod for dutch oven cooking, but would like to
> try. I found a tripod at Cabela's for $14.99. Legs are 43 1/2" &
> made of 1/2" round bar stock, chain is 18" - weight including chain
> is 9 lbs. Can someone who knows about tripods tell me if this will
> serve the purpose? Thanks for the help.
- There has been much discussion regarding Cobblers �
Dump Cobblers and what constitutes a cobbler. I ran
across these definitions in a cookbook titled �500
Treasured Country Recipes� by Martha Storey, which
might clear up some of the confusion (or create even
Betty: A baked pudding, layered with fruit, sugar,
spices, and bread or bread crumbs.
Buckle: A fruit-filled coffee cake baked with a
Cobbler: A deep-dish, baked fruit dessert with a thick
Crisp: A layer of sweetened fruit or pie filling baked
with a crisp crumbly topping of butter, sugar, flour,
and sometimes nuts or oats. Sometimes called a
Fool: A dessert of fruit pur�e folded into whipped
Grunt or Slump: A fruit dessert made by dropping
biscuit dough onto bubbling, cooked fruit. The biscuit
steams like dumplings, with the fruit peeking through.
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