For 40+ yrs in a VeeDub, I never had an oven so, if I cannot manage now, I never will!
Grub in the Motorhome
- Thread starter CazPaul
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Never thought about Lemon Rice, I'll have to try that, should go well with fish.
Northernraider
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I only eat meat maybe twice a week these days lol.Don’t take the p1ssif you can have a few meat free days per week then I read every little helps.
Wait til tomorrow’s offering just for you, mixed grill platter with fried eggs. It’s hard enough as it is, I walked past a Toby carvery today and found myself with my face pressed up against the window slavvering.
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denisejoe
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Had a herring salad in France but the herring was raw but very tasty we happened to be there when it was the season for them
Jane And Rog
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I had herring roe on toast for lunch and galettes for supper. I’ll claim that as a strong statement for European unity.
Meat free days?
Well, I have quite a few of them these days (although not in a particularly conscious way).
Why? Well, supermarket meat in the UK has never been as good as the butchers but over the last few years the standards have slipped further and further downwards to the point where I simply won't buy it anymore. It's just not nice to eat, pumped full of water and not really worth bothering with.
So instead I only buy meat from the butcher's now. It's more expensive so I don't have it every day, but it's more of a treat when I do have it.
It's also been a reawakening as there's so much more choice. Gone are the Chas & Dave days when Sainsbury's really did sell rabbit (and crocodile and ostrich if anyone remembers that!) and we get the same few boring cuts of meat. I bought some tripe yesterday. I absolutely love it but only ever have it when in places like France and Italy because you just don't see it here (down south anyway - the Fosdyke Saga leads me to believe it's different up north
)
I've also rediscovered my love for using cheap cuts. I put my coffee on this morning alongside some chicken wings to roast in the oven.
£2 per Kg and absolutely perfect for making stock (which is what I'm doing).
I apologise in advance for the one wing 'out of sequence' for those of you who are bothered about these things. I also apologise a second time for pointing it out and forcing you to find it
Anyway, that long winded preamble leads me to my 'grub in the motorhome' recipe suggestion; hot and sour soup.
You don't need to roast chicken wings and make stock - you can just use water!
The 'camping' version would start with some dry things. Dried shitake mushrooms, dried chilli, dried black fungus. These can be kept as store cupboard ingredients without refrigeration.
Pour boiling water over the dried mushroom and fungus to rehydrate and fry the chilli gently in some oil in a pot.
Then you'll find a hundred different variations but broadly speaking you'll put some stock or water (you can add a stock cube) into the pot and add some finely sliced carrot, the mushrooms sliced (and the mushroom water if you're careful not to get the sediment in).
Firm tofu in slices is also usually added but I'll quite often skip that in the camping version. Add some light soy and some dark soy (again store cupboard stuff).
If you want to add chicken or pork then you can cut this into fine strips and 'marinate' it in some soy and cornflour with a little oil (stops the meat sticking to itself). 20-30 mins is fine. That can be thrown in with the veg and cooked for 10min
Make a cornflour slurry and pour it in slowly while stirring constantly and once the soup has started to thicken you can slowly pour in a couple of eggs which you've beaten well. You don't stir the egg while you're drizzling it in but once it's started to set then you can mix it through. A drizzle of sesame oil can be added at this stage.
So where's the hot and the sour? Well, that comes in right at the end. Just before serving add some white pepper for the heat and some black vinegar for the sour. You can use other vinegars too (e.g. cider vinegar) but you need less of it as it's more acidic and sour than black vinegar.
The pepper and vinegar will 'cook out' if you add them earlier on in the cook and will lose their flavour.
Finally garnish with a finely sliced spring onion and enjoy!
It's quick and easy to make, can be vegetarian, vegan or suitable for omnivores. You can add prawns or other mushrooms or whatever you want really. You can make it as hot or as sour as you like it and it's more filling than your average soup.
Fantastic and comforting on a cold day.
As for ovens in a van - I did have one in the Sprinter. Two burners, a grill and an oven. In five years I think I used the oven twice and never once used the grill.
It's going to get cleaned up and sold and the new van is going to have a two hob burner (with bigger burners than my old one had as they were a bit stingy on the BTUs)
Well, I have quite a few of them these days (although not in a particularly conscious way).
Why? Well, supermarket meat in the UK has never been as good as the butchers but over the last few years the standards have slipped further and further downwards to the point where I simply won't buy it anymore. It's just not nice to eat, pumped full of water and not really worth bothering with.
So instead I only buy meat from the butcher's now. It's more expensive so I don't have it every day, but it's more of a treat when I do have it.
It's also been a reawakening as there's so much more choice. Gone are the Chas & Dave days when Sainsbury's really did sell rabbit (and crocodile and ostrich if anyone remembers that!) and we get the same few boring cuts of meat. I bought some tripe yesterday. I absolutely love it but only ever have it when in places like France and Italy because you just don't see it here (down south anyway - the Fosdyke Saga leads me to believe it's different up north
) I've also rediscovered my love for using cheap cuts. I put my coffee on this morning alongside some chicken wings to roast in the oven.
£2 per Kg and absolutely perfect for making stock (which is what I'm doing).
I apologise in advance for the one wing 'out of sequence' for those of you who are bothered about these things. I also apologise a second time for pointing it out and forcing you to find it
Anyway, that long winded preamble leads me to my 'grub in the motorhome' recipe suggestion; hot and sour soup.
You don't need to roast chicken wings and make stock - you can just use water!
The 'camping' version would start with some dry things. Dried shitake mushrooms, dried chilli, dried black fungus. These can be kept as store cupboard ingredients without refrigeration.
Pour boiling water over the dried mushroom and fungus to rehydrate and fry the chilli gently in some oil in a pot.
Then you'll find a hundred different variations but broadly speaking you'll put some stock or water (you can add a stock cube) into the pot and add some finely sliced carrot, the mushrooms sliced (and the mushroom water if you're careful not to get the sediment in).
Firm tofu in slices is also usually added but I'll quite often skip that in the camping version. Add some light soy and some dark soy (again store cupboard stuff).
If you want to add chicken or pork then you can cut this into fine strips and 'marinate' it in some soy and cornflour with a little oil (stops the meat sticking to itself). 20-30 mins is fine. That can be thrown in with the veg and cooked for 10min
Make a cornflour slurry and pour it in slowly while stirring constantly and once the soup has started to thicken you can slowly pour in a couple of eggs which you've beaten well. You don't stir the egg while you're drizzling it in but once it's started to set then you can mix it through. A drizzle of sesame oil can be added at this stage.
So where's the hot and the sour? Well, that comes in right at the end. Just before serving add some white pepper for the heat and some black vinegar for the sour. You can use other vinegars too (e.g. cider vinegar) but you need less of it as it's more acidic and sour than black vinegar.
The pepper and vinegar will 'cook out' if you add them earlier on in the cook and will lose their flavour.
Finally garnish with a finely sliced spring onion and enjoy!
It's quick and easy to make, can be vegetarian, vegan or suitable for omnivores. You can add prawns or other mushrooms or whatever you want really. You can make it as hot or as sour as you like it and it's more filling than your average soup.
Fantastic and comforting on a cold day.
As for ovens in a van - I did have one in the Sprinter. Two burners, a grill and an oven. In five years I think I used the oven twice and never once used the grill.
It's going to get cleaned up and sold and the new van is going to have a two hob burner (with bigger burners than my old one had as they were a bit stingy on the BTUs)
before you know it you will be a vegetarian
You clearly don't know me Coolcats
I grew up eating things that put a lot of meat eaters off and was fortunate not to be tainted by the odd psychology that says it's OK to eat a pig but not a cat or a horse.
For many years a friend and I did a 'roadkill cookout' at a bike event showing people how to gut, pluck and prepare all manner of things from snails to squirrels and everything in between.
I know that we made a lot of people question their choices and that some meat eaters had never really associated the blood and guts and the faces of the animal with the neatly pre-packaged sanitised and anonymised supermarket meat and conversely we had a couple of vegetarians who were opposed to animal welfare and the concept of keeping animals in captivity who came back a couple of years later to say that they'd got an air rifle and would sometimes shoot a rabbit for the pot after seeing our 'show'.
My highlight was feeding a life long vegetarian (had never eaten any meat) a pigeon heart for breakfast!
I think I'm beyond being 'turned' to a meat free life, but I find that my moral and ethical standards are often closer to those of vegetarians and vegans than they are to people (probably most of us) who have never really sat and thought about it.
I grew up eating things that put a lot of meat eaters off and was fortunate not to be tainted by the odd psychology that says it's OK to eat a pig but not a cat or a horse.
For many years a friend and I did a 'roadkill cookout' at a bike event showing people how to gut, pluck and prepare all manner of things from snails to squirrels and everything in between.
I know that we made a lot of people question their choices and that some meat eaters had never really associated the blood and guts and the faces of the animal with the neatly pre-packaged sanitised and anonymised supermarket meat and conversely we had a couple of vegetarians who were opposed to animal welfare and the concept of keeping animals in captivity who came back a couple of years later to say that they'd got an air rifle and would sometimes shoot a rabbit for the pot after seeing our 'show'.
My highlight was feeding a life long vegetarian (had never eaten any meat) a pigeon heart for breakfast!
I think I'm beyond being 'turned' to a meat free life, but I find that my moral and ethical standards are often closer to those of vegetarians and vegans than they are to people (probably most of us) who have never really sat and thought about it.
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Coolcats
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Sigh so what are you trying to prove? Eating road kill, well I guess many a butcher has handled a freshly killed dear etc.You clearly don't know me Coolcats
I grew up eating things that put a lot of meat eaters off and was fortunate not to be tainted by the odd psychology that says it's OK to eat a pig but not a cat or a horse.
For many years a friend and I did a 'roadkill cookout' at a bike event showing people how to gut, pluck and prepare all manner of things from snails to squirrels and everything in between.
I know that we made a lot of people question their choices and that some meat eaters had never really associated the blood and guts and the faces of the animal with the neatly pre-packaged sanitised and anonymised supermarket meat and conversely we had a couple of vegetarians who were opposed to animal welfare and the concept of keeping animals in captivity who came back a couple of years later to say that they'd got an air rifle and would sometimes shoot a rabbit for the pot after seeing our 'show'.
My highlight was feeding a life long vegetarian (had never eaten any meat) a pigeon heart for breakfast!
I think I'm beyond being 'turned' to a meat free life, but I find that my moral and ethical standards are often closer to those of vegetarians and vegans than they are to people (probably most of us) who have never really sat and thought about it.
Your seem to take delight in ‘flipping’ a vegetarian and how they are now meat eaters who go out and hunt to kill. ….maybe they weren’t veggies in the first place
You are welcome to your diet and those that you may hunt and kill.
I assume you respect those lives you take
All animals are sentient beings,
Your body your choice
I think you misunderstand me Coolcats.
I'm not trying to prove anything at all and I take as much pleasure from a meat eater questioning and realigning their choice as I do a vegetarian doing so.
Yes, all animals are sentient beings, and I do respect them which is why I'd rather eat a rabbit that's been shot as part of population control than a battery chicken or its eggs.
It's an emotive subject and one we all have our own boundaries on. I fully respect everyone's choices, but would much rather live in a world where those choices were properly informed rather than inherited and we didn't expect to be able to eat cheap meat thee times a day.
It wasn't all that long ago that a single chicken would have been Christmas dinner for the whole family. Now we have KFC and the like on every street corner.
There's a healthy balance to be found somewhere in between in my opinion.
I'm not trying to prove anything at all and I take as much pleasure from a meat eater questioning and realigning their choice as I do a vegetarian doing so.
Yes, all animals are sentient beings, and I do respect them which is why I'd rather eat a rabbit that's been shot as part of population control than a battery chicken or its eggs.
It's an emotive subject and one we all have our own boundaries on. I fully respect everyone's choices, but would much rather live in a world where those choices were properly informed rather than inherited and we didn't expect to be able to eat cheap meat thee times a day.
It wasn't all that long ago that a single chicken would have been Christmas dinner for the whole family. Now we have KFC and the like on every street corner.
There's a healthy balance to be found somewhere in between in my opinion.
Nice starter but what was the main course
?
Jane And Rog
LIFE MEMBER
You clearly don't know me Coolcats
I grew up eating things that put a lot of meat eaters off and was fortunate not to be tainted by the odd psychology that says it's OK to eat a pig but not a cat or a horse.
For many years a friend and I did a 'roadkill cookout' at a bike event showing people how to gut, pluck and prepare all manner of things from snails to squirrels and everything in between.
I know that we made a lot of people question their choices and that some meat eaters had never really associated the blood and guts and the faces of the animal with the neatly pre-packaged sanitised and anonymised supermarket meat and conversely we had a couple of vegetarians who were opposed to animal welfare and the concept of keeping animals in captivity who came back a couple of years later to say that they'd got an air rifle and would sometimes shoot a rabbit for the pot after seeing our 'show'.
My highlight was feeding a life long vegetarian (had never eaten any meat) a pigeon heart for breakfast!
I think I'm beyond being 'turned' to a meat free life, but I find that my moral and ethical standards are often closer to those of vegetarians and vegans than they are to people (probably most of us) who have never really sat and thought about it.
fishplug - I think you, Rog and I are kindred spirits. We ate some very exciting things when we lived in Japan and love our offal.
We ate many things in Japan, not all were exciting 
It was a bit bizarre eating off table-tops that were only a few inches high.
It was a bit bizarre eating off table-tops that were only a few inches high.
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I took a pheasant, that had hit the front of my car, to my friend Bob the butcher(and licensed for game) who said don't eat it because the spleen will have been split.
You do have to be careful with real roadkill (what we used wasn't but we called it that as part of the light hearted approach we took to the demonstration)
Part of that though is education and knowing how to recognise what you're looking at - which is exactly what we tried to do.
Part of that though is education and knowing how to recognise what you're looking at - which is exactly what we tried to do.
Puddleduck
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If you have medical conditions don't suddenly change your diet without taking qualified, professional medical advice.
If your hungry you’ll eat anything no matter what your conviction…….
OP
OP
Meatless March continues
Whole wheat pasta, pasta sauce, tomatoes, onions and mushrooms softened, a spoon of miso paste.
Just the Motorhome hob for this one.
I’ve done sober October, now meatless March commenced.
If anybody suggests anymore monthly lifestyle choices I’ll bleeding kill em. Please DO NOT suggest a sexless September, I’m still a young man.
Whole wheat pasta, pasta sauce, tomatoes, onions and mushrooms softened, a spoon of miso paste.
Just the Motorhome hob for this one.
I’ve done sober October, now meatless March commenced.
If anybody suggests anymore monthly lifestyle choices I’ll bleeding kill em. Please DO NOT suggest a sexless September, I’m still a young man.
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- May 8, 2011
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Well, it just looks like a tin of beans on a burnt bit of toast. Sorry.
OP
OP
Cheeky sod that’s all home cooked from scratch, appearances can be deceptive, you must be used to just ready microwave mealsWell, it just looks like a tin of beans on a burnt bit of toast. Sorry.
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- May 8, 2011
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- Since April 1846 but have always camped.
Not with my wife. Cooking is her hobby and we get a different meal every night that contains either fish or meat, none of this veggie malarkey and the weekly food shop is expensive.
Avocado April, Masturbating May, Juniper June, Jelly July, Apricot August, Nuts November, Desiccated December; there ya go lots to think about
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