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T,
I'm interested in working on some recipes for you. I'm open to main dishes, desserts, meats.
Just don't throw out any possum recipes for me to try [img]smile.gif[/img] I don't think the kids will eat it!
Treatmaker
By the way to all on the forum, I'm thinking of designing a chambers apron for all of us. Would anyone be interested?
Please out me down for a bread, biscuit or roll recipe and an apron. I was thinking about T-shirts...any interest ?
Yes, I would love to try some recipes, meats, main dishes, desserts. salads (grin)...
as for aprons, I especially like lots of pockets...V
T.
Hey don't give up!! We had Big Bertha sit in a vacant house for over 2 years before we picked her up and another 6 months before we had the courage to tackle a restoration. Like you I just got my ducks in a row!!
Yep, I'd be interested in main dish recipes. I have the 7qt and triple pot ready to use.
I'll leave the baking to Hasfan a.k.a. "Betty Crocker"!! [img]wink.gif[/img] Could not resist that one!!
Berlyn
I'm going to work on the apron during my kids winter break. One of the only times I have some peace and quite to myself.
I'll make a rough draft of one and post pic. I'm open to suggestions for changes. I know Ms V wants pockets, which is a good idea. Any suggestions on color is appreciated. Lets face it with all the cooking all of us will be doing white isn't the way to go. I also will find out from the silkscreener how much the initial cost will be and if the idea I have in mind is doable.
Treatmaker
Treatmaker
I've got one of those cookbooks coming, too - I'll do the same: share some recipes, let people try them out and make adjustments, then post the final result on the Recipe Club.
Great! I'll scan some recipes and get them posted tonight.
You know me, a total Chambers memorabilia junkie - I'd love TWO aprons and a t-shirt!
t.
Hi Gang,
I got the 1909 "Fireless Cooking" cookbook in the mail today that I had purchased from e-Bay. It is 315 pages of mostly recipes when cooking on retained heat (with a type of "well", or oven). It is totally the precursor to the Chambers.
I think the recipes are perfect for the Chambers, with time of cooking perhaps being the only difference.
Would anyone like to try a recipe or two from the book to see how well these recipes adapt? (if they do, then that opens up a whole new horizon for us to find interesting recipes since there's plenty of these cookbooks around still.) If so, please give me some ideas on what you'd like to try (main dish, and if so, the type of meat, or maybe a baked item, or bread or puddings, desserts, or whatever.) Then I can pull a few recipes for you to choose from and will post them on the Convention board. If any of them work out, they can then go from the Convention on to the iChef site.
Lemme know if anyone wants to give it a shot. I am still hoping to get to use my stove one of these days, although maybe not during 2006. Our building project took a tiny baby step forward this week, so maybe it will happen during my lifetime. :-)
t.
<font color="#FFFFFF" size="1">[ January 12, 2006 12:20 AM: Message edited by: RobbiQuest ]</font>
Ha,
Chef's shirt would be cool. I have an apron in mind that has small double pocket on top and pockets on the bottom. I'm going to go to a local guy who's done tee shirts and various apparell for my son's school. I was thinking of putting the chambers logo on and the cook without gas phrase and if it can be done the picture of John Chambers at the cookout. I have a copy of that picture so maybe it can be done? I'll let ya know.
Treatmaker
Calling all Chambers Rangers!!
Ok, I scanned the whole index from this "Fireless Cook Book" and put it on the Convention site:
http://www.chambersvirtualconvention.com
Then click on the red script that says "Fireless Cookbook Index".
If a recipe there tickles your fancy, click on the link on the page to e-mail the recipe(s) you'd like to have posted to try out.
Seems like it will be kinda fun.
Would a Chef Shirt be better than a T-Shirt ? On an apron, I'd like a top pocket for a pencil and at least one lower pocket for a pad, towel or rag. Berlyn, believe me, I'm NO Betty Crocker ! I'm just learning how to bake ! I have loads of baking questions, especially about breads ! Who is the Bread Baker ???
The early "fireless" cookers were a sight to see. Most were made of wood and looked like a trunk with 2 thermowells. There were several round flat chunks of cast iron involved. The cook would heat the cast iron disks on the wood stove or in the fireplace to high heat. Then she would put one in the bottom of the thermowell hole, put in the thermowell pot, then put another cast iron disk on top. Close the lid on the trunk and let the meal cook. Sounds like dejavu all over again. I can't spell those kind of words and spellcheck doesn't have a clue.
Thanks, Stoveman! The book I have shows how to make your own cooker (both the thermowell and oven designs) and mentioned the heating disk, but I couldn't quite figure out what they were talking about. But now I do!
What is also interesting about this book is that they go through the merits of different cooking utensils; cast-iron vs enamel-ware vs porcelain pots vs aluminum, and they recommend the stamped aluminum pots hands-down because of the way they retain heat. I have noticed that too about my thick/vintage aluminum pots (not the cheap, tinny ones) - they take a while to heat up, and a while to cool down again and once hot, they cook really fast. You must heat the pans on high heat, then once they're totally heated, turn the fire down low and cook with the lid on. I am certain that it's these qualities that made the Chambers Thermowell pots cook as well as they do on retained heat (and part of the reason why the lid is so important on the pot.)
<font color="#FFFFFF" size="1">[ January 13, 2006 09:52 AM: Message edited by: RobbiQuest ]</font>
Ok, I have posted the 4 recipes that were asked for so far. Thank you, everyone, for not asking for pigeon recipes - as a card-carrying member of the Humane Society, I would have had to turn you in. :-)
Anway, to get to the requested recipes, go to:
http://www.chambersvirtualconvention.com
Then click on the red script "Fireless Cookbook", then click on the recipes.
For those of you who are using the recipes, you will want to experiment a bit with the time in the 'well. Please make sure you post your results here on the 'Board.
If anyone else is interested, I'm happy to post any of the recipes shown on the Index of the "Fireless Cookbook" page (you can get to it by clicking on the same link here). These recipes are easily 100 years old (the book was published in 1909) and the recipes are reflective of that time - kind of simple, not too many exotic ingredients.
I'm really looking forward to your feedback.
Robbiquest,
I pulled off the 3 recipes that I requested : Stuffed beef roll, tomato soup and Choc Bread Pudding.
I'm probably going to make the steak on Monday, cause everyone will be home that day. I have one question for you. I thought the stuffing would be a little more than just bread crumbs, S & P and butter, so can I jazz it up a bit and include it in my revised chambers recipe? I was thinking some chopped red & green peppers, onions, garlic and grated cheese in the bread crumb mixture. I might make the choc bread pudding this Monday as well. I'm going to save the soup for a cold rainy day.
Treatmaker
Of COURSE you can improvise! That would be terrific!
Robbiquest,
I'm a little bummed out because I wanted to try the rolled steak recipe today but couldn't find flank steak in my local supermarket. I didn't want to try another cut of meat so It'll have to wait. I'm going to try another market during the week.
Treatmaker
Lori,
Your recipe sounds good, I'm going to saute peppers, onions and garlic mix in some grated cheese with the breadcrumbs and stuff. Send Robbiquest your recipe so she can post.
Treatmaker
I got a chance to try the stuffed steak last night, but I didn't end up following the old recipe much! I like more seasoning in my food, I'm not sure what Brown Sauce is (gravy?), and five or six hours seemed awfully long. I ended up following the Chambers book for time. I'm sure the Thermowell is so much more efficient than the old fireless stoves.
Anyway, the meal turned out beautifully. First, I sauteed celery and onion in the single pot - why dirty more dishes than necessary? When it was softened, added 1 c chicken stock and poultry seasoning, then poured over cornbread to make the stuffing. Stuffed the flank steak, skewered it, then browned it on all sides in the single pot. When browned, added 2c beef broth (didn't have stock), carrots cut in lg chunks, and some Old Bay seasoning and pepper. Placed the remaining stuffing in the shallow insert pot, and placed that on top. Lidded the pot and placed in the Thermowell. Burned the gas for 25 min., then gas off for 1 hr. Removed the roast and carrots, and thickened the gravy on the stove top. Ta-da! Love those single pot meals...
Gwen