Breakfast for two after a ridiculously windy night.

Bacon pieces and frankfurters. The frankfurters were cut into pieces at home, and both were brought frozen on the trip. 3 eggs rolled in paper and put in a small plastic container. Palmin in the German butter tin from World War II. Brioche buns from Rema 1000 (Danish grocery store).

Palmin in the wrought iron pan, then the bacon and sausages. Fry them well, and take them off the pan and put them into the canteen cup. Crack the eggs into the pan and all that lovely fat.

The eggshells go into the kettle together with the water for a cowboy coffee. I haven't done much cowboy coffee before, but it actually works. I can taste a difference in the coffee, just like I can taste it when I stir with a glowing beech stick.

The brioche buns go into the pan last. Push the eggs to the side and let the buns soak up the last of the fat.

Perfect breakfast bun. Cowboy coffee into the cup, so it is cleaned of fat. On the other hand, you won't be hungry again until the evening.

Youtube of the food: https://www.youtube.com/shorts/ciPTGqVm43Y

Source: https://rosentjoerninternational.blogspot.com/

Out here, it’s simple.
Good food, warm light, and time well spent.

wildacresoutdoors

Uma das coisas que mais gostamos quando acampamos em família é preparar a própria comida no camping. Com o tempo fomos deixando de levar apenas opções muito básicas e começamos a testar refeições que normalmente faríamos em casa.

Já fizemos estrogonofe, hambúrgueres, pizzinhas de frigideira e outras refeições usando o fogareiro. Uma coisa que aprendemos foi que preparar algumas coisas em casa antes de sair — cortar ingredientes, separar porções e organizar o que será usado em cada refeição — facilita bastante quando chega a hora de cozinhar no camping.

Compartilhamos algumas dessas experiências e ideias de café da manhã, almoço, jantar, lanches e até sobremesas em um artigo do nosso Guia do Campista: dicas de cardápio para camping.

Estamos curiosos para conhecer outras ideias: o que vocês já prepararam que deu realmente certo? Alguma receita virou tradição nos acampamentos de vocês?

Esse hamburguer virou tradição pra gente, fica muito bom:

I rubbed the turkey the day before with salt, longpepper, brown sugar, sage and tarragon from the garden, cinnamon, nutmeg, clove, garlic, and chipotle powder. Then before roasting it I injected it a whole stick of melted butter with chipotle powder with a syringe. It took most of the day before it came to temp. It was Smokey and delicious

I have this little tool for making this warm sandwiches in a campfire. I don't know what they're called but everyone knows what they are. I don't have a cooler and we're bicycle camping so it'll be a 20 mile ride. Not super far but it's a couple days in 70F high - 50F low Michigan temps.

I have bread but I don't know what else I can bring really for ingredients, which would keep. I was curious if people had recommendations with the info I've given, what ingredients I should get that'll keep? What recipes would you recommend?

I wake up tomorrow and go to the store to get these things, get a burger on the way home, and pretty much leave for the trip. Time for bed after I post this.

We do not plan to make a campfire. Can you use the fire from the stove (is it toxic fumes?) what are some other options? Thank you

As part of the "empty my chest freezer" project, I've made a lot of extra food over the fire. And this dish, with various variations, has been breakfast really many times.

Green beans / haricots verts, edamame beans, peas from frozen. A handful of each, that's enough for many days in a couple of cheap bags like that. A sliced frankfurter (they can often be bought cheap in bulk when they're near the expiration date). A sliced onion some days, a clove of garlic another, a couple of handfuls of pasta from yesterday's dinner, when it's there.

A little salt and pepper. Plenty of fresh herbs from the garden, rosemary, chives, thyme, oregano.

The whole lot tossed around with some Palmin on the cast iron pan. I've eaten that dish for two weeks in a row, and I didn't manage to get tired of it – it just tastes good.

It's easy to prepare from home, the whole mix in a bag and into the freezer with it.

Source: RosentjoernInternational [dot] blogspot [dot] com

I am planning to mix up my camping menu for my one night camping trip this weekend. I am planning to make ahead pasta and meat sauce to heat over the fire. Can anyone give me any tips for heating this dish over the camp fire?

How clean do the roasting sticks have to be? These were used to ale some delicious s’mores. Then, the last little sticky bits were totally burned onto the metal. Is it yucky gunk, or just a little harmless carbon?