Recent content by Bushcraftdave

I made a cover for my Swedish Mess Kit clone (Pathfinder PFM40) I just got this kit because it’s stainless steel versus the other 2 military surplus ones I’ve had in the past that were made in aluminum. I made a quick and simple cover without a sewing machine, but next time I need to learn...

This evening, travel with me to south east Asia to the Kingdom of Thailand, formerly Siam. I made two Thai dishes: Creamy Tom Yum Goong and Thai Holy Basil Stir Fry or Krapow. I used the recipes from: https://hot-thai-kitchen.com/. I’ve made 3 of the recipes from there and everything has...

My ultimate goal is cook a killer pot of Pho Bo (Vietnamese Beef Noodles). For my first foray into Pho I decided to make it easy and use an Instant Pot and cook Pho Ga (Vietnamese Chicken Noodles), because there’s less ingredients and half the cooking time. Toasting the Coriander, Cloves, and...

I’m glad to hear it! Eat up brother! Toast to you and your health

Today, I’d like to introduce you folks to a dish that’s near and dear to me. It’s a stew from Vietnam- a French stew with a Vietnamese twist such as- lemongrass, star anise, coconut juice, fish sauce, soy sauce, and Chinese 5 spice I usually cook on the weekends and I love stews but they take...

How are you feeling now John? I hope you’re fully recovered and back into the swing of things

The other month a forum buddy encouraged me to make Carne Guisada a Mexican dish, sort of like a beef stew but thicker that you can serve on flour tortillas, with rice, or alone as a stew. I’ve never cooked anything Mexican or Tex-Mex before so I was a little intimidated. Over the weeks...

This was quite tasty, great for a cold evening. Next time I’ll make it with beef

For tonight’s dinner, I worked in tandem with my girlfriend and we took our taste buds to the far East, to Japan. She made a Japanese curry. From what I understand, curry originated in India and made its way throughout Asia. I’ve always liked Thai curry growing up and then I enjoyed indian...

Tonight I used a recipe from Ethan Becker (Becker Knives) family cookbook, JOY OF COOKING, to make Linguine and Clams. I wanted to use fresh little neck clams but my local market ran out! Good thing, the recipe had a canned clam variation. Ingredients: extra virgin olive oil Onions (I used...

Thank you John, you should come to my house and I’ll try to make you a convert! Butter will be the key ingredient

I haven’t been cooking much lately but tonight I made a deconstructed “California Roll” called a SUSHI BAKE with salmon. It’s kind of a crazy idea- it’s basically a salmon California roll casserole A mixture of shredded imitation crab meet (1 cup), 2 baked salmon filets (cooked to just barely...

Haha it was yummy, I’m going to make some tweaks since it was my first time making both dishes Haha thank you brother, it was fun making it

Today I bring you two Asian dishes. First up, a braised prawn w/ roe- cooked in coconut juice, shallots, garlic, fish sauce, brown sugar, paprika, cayenne, garlic powder, and a little chicken bouillon. It’s a childhood favorite of mine. Now we travel to South Korea for a spicy squid...

The last thing I cooked was for NYE and I made BBQ bacon wrapped jumbo Shrimp. I had left over bacon and I tried the cooking bacon in a skillet with a little water and it came out so crispy! I put bbq sauce over the bacon too and they became bbq bacon chips Prep work: Final product: