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PostPosted: Sat Nov 01, 2014 9:10 pm 
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Location: Lake Macquarie NSW AUSTRALIA
Well winter is finally over here in Australia and I finally got spare some time to get away. Great to get back in the swing of things and test all the gear out ready for the season.

Tested out some recipes over winter so I was dying to try them out. Didn't go quite to plan but still tasted pretty damn good.



Hope you enjoy it.

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PostPosted: Sun Nov 02, 2014 12:23 am 
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Location: Netherlands Europe
It is working :D

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PostPosted: Sun Nov 02, 2014 2:18 am 
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As Mark Knopfler would say: " That's the way you do it " 8)


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PostPosted: Sun Nov 02, 2014 7:17 am 
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Location: South Florida
Wow! Another terrific vid, Slaughter. Thanks for your effort!

Keith

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PostPosted: Mon Nov 03, 2014 6:20 am 
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Slaughter:
I think you have taken vacuum packaging to new levels. Packing the pasta with ice cubes is brilliant, I can imagine many other dishes you could do this with, making everything last much longer. I wonder if you could put some double stick tape halfway thru the bag with the ice on one side and the food on the other. This way as the ice melts the food remains dry, when ready to fix, simply squeeze the bag to release the tape then boil to cook, even if the ice is partially melted by then. Could possibly get a few more days out of semi dried foods like pastas. I've tried some of the meat dishes you have talked about before (sou ve, (however its spelled)), delicious.
Bob


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PostPosted: Mon Nov 03, 2014 4:54 pm 
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Thanks Keith. Howz it going over there on the camping scene or have I just caught you before going into hibernation mode yourself ?

Dunno about the double stick tape Bob. I do sometimes put a central seal in the bag if I want to segregate ingredients but want to keep them all together. And with squashy things like cherry tomatoes, hold as much air in the bag and just seal ( no vacuum ). Then it acts like a pillow and protects the food from damage. I must admit I haven’t yet fully mastered the pasta and ice. Repeatability is the key. That one in the vid turned out pretty good but the one I cooked at the weekend was far to stodgy. Washing the pasta first and making sure it isn’t left in the hot water too long may be the answer. I’ll keep you posted. Same with rice. Sometimes rice cooked this way is perfect but I have also thrown one batch out. And precooked pasta or rice definitely doesn’t give great results. Meat is brilliant and hard to stuff up. We buy pork loins in bulk that are about the size of a baby’s forearm holding an apple. :roll: ½ hour in 55 deg water and then straight on the hot plate to give it some griddle marks........restaurant quality.

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PostPosted: Mon Nov 03, 2014 5:31 pm 
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Location: Sarasota,Key West FL
Slaughter:
Now I have a new one to try, I'll definitely try the pork loin.
We are having huge success with our NU-wave induction cooktop. We basically bag the food, set the nuwave to the correct temp in a big induction cook pot covered then just cook the meat, afterward we throw on the grill to sear and it's the most tender medium rare steaks I have done, it really works without having to spend big bucks on a sou-ve cooker (still can't spell it lol). I have yet to try it with local fish like Florida grouper. We have now purchased a second nuwave cooktop for our camper.
Bob


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PostPosted: Mon Nov 03, 2014 6:20 pm 
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Location: South Florida
Slaughter, I was interested when you said it was your "First camping trip this season." Your first trip because it is warming up down under. I'm thinking of our first trip, because it is finally cooling off. However, Nancy and I have a trip to Europe where we will visit our Grandson who is studying in Germany (and traveling around a lot.) So, our "first" (AI) trip won't occur until early Dec. If we weren't so busy, we might have gone out this past weekend--S FL set low temperature records this weekend when a strong cold front passed through--it would have been perfect to get out.

I've got a 2015 AI ordered for delivery in Dec. I'm looking forward to that.

Keith

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PostPosted: Mon Nov 03, 2014 6:24 pm 
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Those cooktops look really good. I looked at the specs when you posted it last time. We finished up getting a Soo Vay ( how bout we spell it that way ) cooker / slow cooker for just over $100 and use it all the time at home.
When I said about separating ingredients by sealing a central seal in the bag, well I do this for porridge. Pre make the porridge a bit runnier than normal and once cooled ( with the lid on to not loose moisture ) seal it up on one side of the bag. On the other side seal up fruit, yogurt, halva ( what's a porridge without halva ? ), then in the freezer. Then it's all contained together. It only needs heating in hot water for a while. Such an easy, light, simple, tidy way of cooking a great breakfast.

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PostPosted: Mon Nov 03, 2014 6:30 pm 
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I feel the cold more that most Keith. Tony and Stringy will go all year round but I find other winter activities and interests always take precedence.

Temps here are regularly above 20deg C now which is OK.

2015 AI......brilliant. Looking forward to seeing your test report. I'm gunna have to do the sums first before I open the wallet. The $Aus has fallen so don't know what the list price will be here yet.

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PostPosted: Wed Nov 05, 2014 4:22 pm 
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Location: Central Coast NSW Australia
Mate,
Good to see you've finally emerged from hibernation and what a way to do it! 8)
We really enjoyed your video, another Slaughter classic, though I should have previewed it first.
I downloaded it, set it up on the big telly and called Kathy in. As you plated up the food I could see a look of awe in her eyes.
Here's what she's used to from me as far as plating up goes when we are camping:
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'Sous vide', 'boil in a bag', whatever it's called I'd like to add 'eat in the bag' as well. Saves washing up.

BTW- It's time you got a new hat. I reckon you are now qualified to wear this with pride:
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PostPosted: Wed Nov 05, 2014 4:46 pm 
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Outstanding.


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PostPosted: Wed Nov 05, 2014 6:29 pm 
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Haha. Thanks Stringy. That white, square plate I used is reserved for special guests at home. Deb only realised it was missing when she saw it on the big screen. The Bush Tucker Man and Malcolm Douglas are my heroes. ( If anyone hasn't seen them, do yourselves a favour with a YouTube search ).

Thanks Tom. Howz the sailing season going over that way ?

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PostPosted: Thu Nov 06, 2014 11:21 am 
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Location: Terrigal NSW, Australia
Chekika wrote:
Slaughter, I was interested when you said it was your "First camping trip this season." Your first trip because it is warming up down under. I'm thinking of our first trip, because it is finally cooling off.

I'm with you on that one Keith. I'd rather dress a bit warmer and not have to put up with all the flies and mosquitos. Nice video Russ. Why have you switched back to Youtube from Vimeo?

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PostPosted: Thu Nov 06, 2014 11:46 am 
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Hey Ya Chris. Crank up the heat I reckon. And flies and mozzies are just travelling companions. :roll:

Glad you liked it. YouTube seem to have picked up their game a bit. Amazing what competition can do hey. Before, with YouTube, I was getting errors with uploads and the uploads were taking hours before letting you know that an error had occurred. Vimeo's uploads are seamless and the whole website is far more professional and personal, with competitions, tutorials and a virtually instant help desk. But the audience is far less than YouTube. Quite frankly I couldn't give a toss about the numbers of hits but I spose that one of the reasons for doing these videos is to show others around the world our piece of turf. We are pretty lucky here and I'm pretty proud of what we have
( environmentally :D , definitely not politically :twisted: ).

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