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05
Nov
2008

Camping Link Round-up

Camping Links
I’m working through my list of bookmarks at work (having had a fatal crash of the system recently). So while I’m at it, here are a few links I find useful in the camping realm.

Primitive Arts

Primitive Fire – Do you want to be able to make fires the hard way?
Primitive Ways – Do you want to be able to make everything else?

Camping and Survival

Basic and Wilderness Survival Equipment – A must-read.
Doug Ritter’s Mini Survival Kit – Very useful guide to what you’ll need.
Animated Knot-tying Tutorials – A great way to see how to make all the good knots correctly.
Backpacker.com – Gear reviews, guides, and destinations.
GORP.com – Gear reviews, guides, and destinations.
Camping Forums – Camping discussion forum.

Gear

Backpack Gear Test – Great assortment of gear reviews and long-term field results.
Sevylor Trail Boat – Increase your “options” while out camping with this packable boat.
The Campist – Camping gear blog.
PH Designs – Design your own down gear.
REI – Lots of good gear.

Knives

Rat Cutlery – Great knives.
On/Scene Tactical – custom kydex sheaths.
– Make your own kydex and carbon fiber sheaths.
The Cutlery Shoppe – I’ve been buying knives from these guys since I was in high school.
Knife Outlet – Great assortment of Knives.

Of course, there’s Amazon. I really like the ability to read ratings and reviews on many of the items they offer. I also find suggestions via the user-created lists, and price-watch to find the best deals. I’ve got nothing but praise for the convenience Amazon offers, and I’ve bought quite a lot of camping gear from them (although I sometimes check things out in retail stores or YouTube to learn more detail). On that topic, a really excellent YouTube resource I’ve found is Nutnfancy: he does an excellent job reviewing gear (especially knives, and his multi-segment discussion of camping in the backcountry is superb). Give him a watch it’s well worth your time.

Feel free to leave comments with suggestions for more links, or with any feedback for the ones I’ve jotted down!

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Tags: camping
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12
Oct
2008

Seafood and Sausage Gumbo

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1 lb Crab legs (whatever your preference, I like Dungeoness and King)
2 Halibut steaks – approximately 1lb.
1/2 pound bay scallops
1/2 pound shrimp – deveined/peeled.
1 package/6 Andouille sausage – sliced into medallions
10-16 oz salt pork

2 lbs okra – sliced, seeded
2 cups celery – chopped
1 bell pepper – chopped
3 tbsp – minced garlic
2 onions – chopped
1 leek – chopped
2 shallots – chopped
3 tomatoes – chopped, retain juice

6-8 cups chicken stock (or fish stock if you wish to make your own)
1 beer – I used Newcastle
1/2 cup olive oil

2 tbsp paprika
2 tbsp cayenne pepper
1 tbsp black pepper
1 tbsp powdered garlic
1-2 tbsp salt
4 bay leaves
dash Worcestershire sauce
few dashes pepper sauce
3 tsp file powder

Rice – cooked

Heat olive oil and garlic over medium heat. Slow cooking by adding liquids. Add vegetables, meats, and spices except file powder. Cook at least 1 hour, then remove the bay leaves and salt pork. Add file powder just prior to serving and stir well. Serve in bowls over rice.

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Tags: recipes, seafood, soup
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09
Oct
2008

Dijon Roasted Pork Loin

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1 Pork Loin
3-4 tbsp minced garlic
1 orange, sliced
1 large lemon, juiced
sprigs fresh thyme
sprigs fresh rosemary
Dijon mustard
Chardonnay
Dijon Caper sauce (below)
salt/pepper

Preheat oven to 350.

Brush pork loin liberally with Dijon mustard in a shallow roasting pan (about 2″ depth, 12″x18″).

Apply minced garlic generously to the surface on the meat. Mustard will hold some of the garlic on across the entirety of the surface, but not nearly as well to the lower half as the upper. So, concentrate the majority of the garlic onto the upper diameter. Brush another light coat of mustard on to cover any spots exposed during the garlic application.

Pour white wine into the pan to achieve about 1/4-1/2″ depth.

Salt and pepper the meat generously. Finely chop a few sprigs of fresh rosemary and thyme and sprinkle over the meat.

Apply Orange slices generously over the meat. Drizzle slices with Dijon mustard, then finish with a couple spoonfuls of the white wine.

Bake ~1hr uncovered at 350. Baste once with lemon juice at about 30 minutes. Remove and rest before slicing. Serve slices with a ladle of Dijon Caper sauce.

Dijon Caper Sauce
1 stick butter
1 cup heavy cream
1/2 cup chicken broth
Pork drippings
4 tbsp capers, well-rinsed
salt/pepper

In a small pot, melt butter over med-low heat. Whisk in heavy cream. Add chicken broth. When you’ve got about 10 minutes left on the meat, add capers. When the meat is done and resting, pour juices off into your sauce and stir. Add salt and pepper to taste.

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Tags: main course, pork, recipes
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Archive for the ‘Posts’ Category

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