This Food Fight features a couple of unique sandwiches from a couple of frequent Food Fighters. Those of you not from the Midwest might be new to Levi Banks’s bierock—also known as a cabbage burger or, here in Nebraska, runsa (or Runza). I love the things (the homemade versions anyway), so I’m really leaning that way this week. But, I have to give props to Neil Selbicky for bucking conventional wisdom and giving the spoonbill a try with his admittedly tasty sounding sliders. I’m so impressed, in fact, that I’ll be featuring his spoonie slider recipe here next week.
Of all my cookware, the Dutch oven is probably the one thing I rely on the most. I use it for braising, frying, and making soups, stews, and chili. But admittedly, it rarely gets put to use outside of the kitchen in the way it was intended—over a campfire or hot coals. My plan is to remedy that this summer.
Dutch oven camp cooking presents a few challenges, not the least of which is temperature control. Varying conditions beyond the cook's control can easily turn a 30-minute bake into an hour's wait. Experienced camp cooks have this down to an art, or maybe it's more of science. One thing I have learned in my research is the Rule of Three.
Everyone has his or her own opinion of what makes the perfect chicken salad sandwich. A lot of folks like fruit in theirs—either apples or grapes. Not me. I’m also into Miracle Whip, not mayonnaise, which most people think is a sin. And let’s not even get started on what kind of bread is required.
What is required, or should be for Wild Chef readers, is swapping out the store-bought chicken for last fall’s pheasant. Sitting down to a fresh pheasant salad sandwich, a plate full of good, kettle potato chips, and a cold glass of ice tea (unsweetened, of course) is the perfect summertime lunch and a great way to reflect on last season’s successes (and wince at those misses).
While I’m betting most of the people who read this blog fire up their grill year round, summertime is when things really heat up over the coals (or propane). As proof, here are a couple of photos Wild Chef readers have sent my way.
Last week’s “What The Heck Is This?” contest garnered about 50 correct responses, though I suspect only about the first 10 or so actually recognized the device as a biltong cutter. Of all the correct entries, Neuman23’s number came up in the random drawing, so congratulations to him and thanks to everyone else who entered their guesses.
I’ve also been remiss in picking a winner for the Worst Cooking Disaster contest back in April. T. Rebel and I finally got on the same page and came up with our favorite stories. There were some doozies, including DigHunter digging into some under fried chicken after some late-night shenanigans and Bowhunt3r’s tale of his brother’s attempt at making pizza dough. If you haven’t read those—or the rest of the great entries—it’s worth the time just for the laughs.
The recent news coming out of Turkey has me reminiscing about my trip there last summer. After a few days spent in Antalya visiting with the innovator behind the UTS-15 shotgun, I kicked around Istanbul for a week just experiencing an amazing city. The apartment I rented was just off Taksim Square, the center of the ongoing protests, and a lot of my favorite meals from Turkey came from the spider web of streets branching from İstiklâl Caddesi, the avenue leading to Taksim that’s been the sight of some of the worst of the clashes between protestors and police.
If any time of year begs for surf and turf, it’s early summer. The fish (or in this week’s case, crabs) are in season, and there’s usually still a bit of venison in the freezer from last season. Those steaks will slowly disappear as summer wanes on, so two of our readers took advantage of the larder in this week’s Food Fight with a couple wet and wild dinners.
One of my favorite things about traveling overseas is discovering new flavors. Of course, the problem with these delicious discoveries is trying to translate them once you’re back home. Such is the quandary I’ve come to after a recent trip.
As many of you have surmised, I spent some time in South Africa last month, testing out that new Benelli autoloader that Phil Bourjaily hinted about awhile back. Like Phil, I’m sworn to secrecy until early next year, but I will reiterate his assertion that this new shotgun represents some significant design improvements to the popular and reliable Benelli system.
My friends at Cabela’s were kind enough to hook me up with some goodies from their prize vault, so I decided to start a new contest called “What The Heck Is This?” From time to time, I’ll post a picture of a kitchen-, cooking- or otherwise food-and-drink related utensil and see if Wild Chef readers can guess what it is.