Thread: Basic kitchen & food stuff list

When she says "glasses" Scallops, they are only a couple of glass tumblers, but they do the job admirably.

Originally Posted by numpty

When she says "glasses" Scallops, they are only a couple of glass tumblers, but they do the job admirably.

Tumblers are perfect - you can use them for your Gin and Tonic too.

G'day
Well the only thing I can add is a real mug (china) for tea and coffee with the word LANDROVER on the side, blue in colour to match "Rhitel". Just got one for christmas and it will live in the defender in its own special place and box.

regards

Its like having a mixer with a single malt scotch

Or coke in a plastic bottle Im glad they re introduced the glass bottle

Originally Posted by Numpty's Missus

One of the best investments we made. The vacu-packer a small Sunbeam FoodSaver model...I think they are about $170. We thought it would be handy...as Numpty said the meat stayed fresh and nice for 5 weeks just in the fridge without freezing. We are not big meat eaters anyway and I had planned fresh meat only 2 days of the week but we ended up having it almost every night as it turned out when we all started pooling roasts, and a bit of fresh caught fish, yabbies and camel.

Where the dehydrator was best was fruit. We love fruit and try to have a couple of pieces every day. I dehydrated a heap of apple and pear, vacu-packed it in serves to last a couple of days and it was wonderful.
The other really successful things was tomatoes...lunch was often dry tomatoes, salami, marinated olives, cheese and crackers.

You can do beef jerky and stuff like that in the dehydrator. The only meat I tried was mince. I fried the mince at home with onion till cooked then whacked it it the dehydrator. Then I used it while away and the resulting meal tasted just like fresh.

Both items easy to use. Dehydrator comes with pretty comprehensive instructions and ideas for use.

NM,
Surely you dehydrate mango, bananas, strawberries & even water melon. Yum.

Regarding dehydrated meat, mince is the best, but it doesn't have to be beef. Consider chicken, veal etc.

If slicing/dicing meat make sure that it is in very small pieces so that it will more readily rehydrate.

If you don't have a vacuum packer, many butchers will vacuum pack your meat for you (for about 50c a pop).

Now I just HAVE to get out there.
Best Wishes,

Originally Posted by MT

Thinking of the five weeks drink storage problem ... now, if we could take the skills that some of the folks around this forum obviously have with their dehydrators and apply it to Bundy, Beer and Port somehow....

Just a pipe dream.... but a good one!

Yes. My partner and her lady friend often do overnight walks of 5 or so days (if that makes sense ) Their constant aim is to produced dehydrated wine. The physics of the problem means that the alcohol evaporates before the water. Bummer

Great advice from everyone...madly taking notes and have a long list now in ready for our Simpson trip in August.

Has anyone ever used a Cobb Oven and also a Thermalite kettle (similar to the Kelley Kettle)? If so, can you give some good advice, I'm thinking of buying these products.

Oops! The above post spelling of the kettle is Thermette. I would also consider buying one of either the dehydrator or the vaccuum sealer to prepare food for our 3 week trip to the Simpson, but which would be more of an advantage to purchase first?? Any advice would be appreciated.