here i am dorking out in the middle of the mt. hood wilderness, it's nice to know you can access your notes, plant pictures, recipes, etc from anywhere; we're a mobile database.
Crissy and Jeff graced us with a 250,000 pound cast iron pot that costs about .70/mile to transport but is really worth it when it comes to cooking over the open flame. 1 canister of fuel later we have cooked up some of the most delicious dishes ever to grace a picnic table or camp chair. The list includes braised pork short ribs, split pea and bacon soup with campsite-made chicken stock, beans from scratch....
local shrimp from the Olympic Penninsula, one of only 3 commercial shrimpers in the area. these are like mini lobsters, creamy, fresh and delicious.
and they make one hell of an Inari-zushi with saguaro seeds.
Oysters on the beach on Orca Island in the San Juans.
Clamming on the beach in Tolmie State Park in WA: all the state parks are free day use here!
We've been trying all the different types of salmons; how different fish tastes when it is fresh, the sockeye here is an entirely different piece of meat than anything i have ever had before. Coho and Kind salmon we bought from the Portland farmer's market, hands down the best market i have ever been to, manageable and with tons of stuff, fresh fruits, veggies and meats and prepared foods. This is Pikes Place Market in Seattle and some of their displays; got the best salmon jerky i have ever had here, a belly strip of the king salmon, oily and delicous filled with that omega-3 lovin'.
King Ranch Cassarole lives on and on and on: this one gave us 6 meals, i almost never want to see another one.
1 comment:
Oh the King Ranch Casarole! What a legacy!
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