Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
One of the coolest outdoor cooking videos, must see
This is one if the most relaxing, captivating, and informative cooking videos I've ever seen, and not a word is spoken. (other than the occasional ads, stupid free YouTube)
If you have 24mins to give this a go straight through I HIGHLY recommend you watch it all.
I've been told this guy's channel is fantastic but I haven't perused much yet.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Huskee These guys are my heros! Almazon Kitchen rocks. They'd be speaking Serbian anyway DW so no harm no foul there. my SIL and I will do their fish on a stick recipe, complete with making the oil in a pan on the fire. We're doing this on an island during an overnight canoe trip on Susquehanna river this summer. It's why I bought the Carbon steel pan. Thanks for pointing this one out!
I'll let the cat out of the bag a little... Eventually we're going to be introducing some recipes and tips on outdoor campfire cooking. Not anytime real soon, but eventually. We hope to become the world's leading authority on all outdoor cooking in one place, and smart folks will help us make that happen!...
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I notice cooking shows tend to skimp on the salt, like it costs the price of gold dust. That or I just like a lot of salt! Anyway I'd salt it more but everything else looks & sounds delicious.
I’ve noticed that too. I love salt! I always wondered if it was a health thing why they did that with the bad press salt gets relating to blood pressure.
I LOVED this vid brother! I am such a sucker for the YouTuber algorithm I watched two more of his vids. Seen this somewhere before and want the knife for sure. Watch his sausage vid. You will die of starvation tonight.
It is a cool knife but he is charging way too much for them ($500) IMHO. There is a company in Spain that makes an identical knife for a fraction of the cost and Almazan Kitchens is none too happy about that.
Yep, I have kept up with this knife a bit. There are a few knock-off's, now he only sells them on his FB through message only if you want the original. Dang still want one!
I've enjoyed all the Almazan Kitchen videos. Another one I like that is very visually appealing/relaxing and sans speaking is this Chinese woman's channel - here's her latest:
In another life I used to do a fair amount of river canoeing excursions and primitive camping. Doing this type of cooking reminds me of those days. Besides I thought the potato galette was a nice touch...
Thanks for the heads up Huskee . My family loves camping. Coming from my Ranger background, it's kinda what we do for fun. My wife likes it too! At 9 years old, my twins have about 70 nights in a tent under their belts. They love cooking over a real fire. Military SERE training didn't teach this kind of cooking, so I'll look forward to what comes down the pipe.
Pretty amazing. Love the simplistic fire meet food. Not sure I'd trust washing his cutting/serving board with creek water and leaves especially with raw chicken involved. I wonder what kind of wood he was using. Lots of editing as I never seen him once add wood. Pretty bad a$$ knife! Does he forge these himself? Depending on the materials he is using $500 may not be out of line. I just ordered a custom 3pc kitchen knife set and 4 steak knives set from a custom forger who posts on another non food related forum I frequent. Knives can get spendy quickly.
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