After reading Horn Dog's Horn Dog Ale post and the several recipes in that as well as the crock pot thread. I was wondering if you all would want to do a Scrap Yard cookbook? Nothing frilly! I am talking about camp food, beer making, BBQ, crock pots and even survival food. One guy on the other foum actually had a Busse breakfast that was made using his Busse knives.

This is all about meat, beer and potatoes.......... As well as anyhting else we can eat!

I guess that I am just getting hungry right about now.

You are making me hungry now DMelone. Sounds like a good idea. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

i'm off to central asia this summer, so wil hopefuly post lots of pics of using knives to hunt skin and cook wild animals... <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Glazed Burboun Salmon:

TOO EASY:

Salmon Filets. In a ziplock with the following - Brown Sugar, Soy Sauce, Grated Ginger, Lemon Juice, Borboun. Play around with the ammounts - but it should just be a somewhat thick marinade. Leave them in there for at least a few hours - try overnight (in the fridge of course). Throw them on a baking sheet. Spoon the excess glaze on top of the fish. Place in Oven. Broil. Call it 8" under the filliment - and let 'er go for like 10-14 minutes TOPS (everyone knows that Salmon is best Medium/Medium Rare, right!). Don't over cook it though, for real. You'll have a nice glazed MOIST flaky salmon filet that tastes AWESOME. My personal favorite...

A treat I like at the campfire... Bannock on a stick!
2 cups flour
2 tablespoons baking powder
2 tablespoons sugar (or less, if you prefer your bannock less sweet)
2 pinches salt

Just add water until it is dough, then wrap a bit on a stick and cook over the fire!

Interesting... I'll have to try that one.

Here's one from a buddy of mine:

Grilled cheese and corned beef hash. Just try it. I hope I don't need to expound on that... (the hash goes inside with the cheese though, for anyone who needed help!)

That sounds really tasty actually! I think I'll plan that on the next camping trip.

I like the bannock, simply and tasty, you can wrap a hotdog in it and make a pogo!

My Messican Guacamole:

8 Avacados
2 Tomatoes
1 Spanish onion
1 Sprig of cilantro
2 Fresh jalapenos (not the jar type)
7 Limes
Salt

First dice up the tomatoes, half of the onion and the jalapeno into small chunks.
Dice the cilantro
throw this in the bowl and salt (to taste)
Cut the limes and sqeeze them into a cup (again eyeball it as it should only be around a 1/2 inch in the bottom. Sometimes I get carried away and do a little more) The rest of the limes I save for the Coronas.
Pour juice into the mixture and stir.
Not cut the avacados in half and de-pit them. Throw the slices into the bowl and smash it around. I use a mash potato masher. Put one pit into the mess as this helps keep it fresh a little bit longer.

I usually salt it a little more as this goes great with the beer.

Next time I will put the recipe for my shepards pie.

Diceman's Coctail Sauce

Lots of Ketchup. Add Horseraddish and Tabasco to taste (I like my SPICY!). Throw in some Worshestershire sauce and lemon juice. I also throw in some Chipolte Tabasco and some Frank's Red Hot. Then cook up some shrimp so that you have an excuse to eat the sauce. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

This is turning out to be a good thread! I can feel myself gaining weight.

Excellent thread and a great idea Dmelone. Now we can keep all of our cooking ideas consolidated!

Thanks Diceman!

Speaking of food. Time for my crock pot beef with giardinare (however it is spelled). Be back later