Outside cooking on a new level :D
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This is a range Millius
A form of open fire cooker with other cooking arrangements (ovens etc.)
Lovely things - but messy indoors
A form of open fire cooker with other cooking arrangements (ovens etc.)
Lovely things - but messy indoors
It's a simple course that no one bothers to go to 
You get the license by paying a school a fee and taking an exam. Then you have some benefits, If you don't want them, then you can write yourself off the farmers list. There is some taxes involved in it too.
You get the license by paying a school a fee and taking an exam. Then you have some benefits, If you don't want them, then you can write yourself off the farmers list. There is some taxes involved in it too.
It's a simple course that no one bothers to go to
We have vocational farming offered in high school and as a university dergree. But neither is required, nor any license. And generally real estate taxes are lower on farmland than on residential or commercial property (an exception being a residence actually on the farm and the option is available to claim homestead exemption which is cheaper still) No other taxes are levied as such.
I have 73 acres in Mississippi with mixed timber and farmland with 2 farm ponds. Currently in pasture with cattle. The last actual cash crop having been watermelons. Total property taxes were a bit over $200 (127 pounds) last year. What I do on it is not regulated in any way.
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A "range" also used to be the term for any such arrangement over here; whether open fire, gas, or electric. I still here it occassionally but not very often these days.
Fantastic outdoor kitchen! I envision piza in that oven and the guests bringing a keg of beer and a tap.
Oh, that is a huge farms compared to ours. We pay $100 taxes a year for 12 acres and we rent 10 of them for a big farmer who gives us about $800 per year for that. The 2 that's left is plenty to grow all the vegies we need and I have a BIG playground where I keep 2 bee hives and there is a pond and so on... Might be even worth another thread this one
where I keep 2 bee hives and there is a pond and so on... Might be even worth another thread this one
Yeah, living in Florida (and having been active military stationed away prior to that) I lease mine to a farmer as well. And a small spot (less than half an acre) to a cousin who lives there in a trailer home.
Hello, I thought I would do a little update.
Today I had a great day out, first I went on a 4 mile hike in a deep snow to gather some berries. And when I returned I went on to smoke some Mackerel and cook a lunch for the family. It was my first try of smoking in this setup and it all went very well considering that outside temperature went to -18C!
So this is my smoking setup:
I like to use alder saw dust with some cherry sticks chopped up, works really well for me and that was learned from my grandpa, he has been smoking meat all his life.
Mackerel is from Norway, caught by be during the visit in summer. That's one of the best fishes for smoking!
Fits like a glove in the fireplace:
I was concerned how I will load up the fuel but there is plenty of space underneath to put more firewood.
20 minutes later:
Then I went on to cook some potato-wedges in sunflower oil and some traditional Saslykas. On the right side is the home made pen for oil cooking:
You heat up the oil really good and then chuck in whatever you want, in this case some potato wedges.
It a really really delicious dish and when it's -18c outside - extra fat is no problem And all that sunflower oil can be used for several times, so it's not a big waste:
And that is the traditional Saslykai. It's a pieces of pork steak that has been marinated for a few days and cooked over ashes like barbeque.
Can't beat the old fashioned meat my friend:
OK, so it's 3 dishes cooked in one time, really pleased with the result and family is loving it too! Cooking outside is a lot more fun.
Cheers, Andy.
Today I had a great day out, first I went on a 4 mile hike in a deep snow to gather some berries. And when I returned I went on to smoke some Mackerel and cook a lunch for the family. It was my first try of smoking in this setup and it all went very well
considering that outside temperature went to -18C!So this is my smoking setup:
I like to use alder saw dust with some cherry sticks chopped up, works really well for me and that was learned from my grandpa, he has been smoking meat all his life.
Mackerel is from Norway, caught by be during the visit in summer. That's one of the best fishes for smoking!
Fits like a glove in the fireplace:
I was concerned how I will load up the fuel but there is plenty of space underneath to put more firewood.
20 minutes later:
Then I went on to cook some potato-wedges in sunflower oil and some traditional Saslykas. On the right side is the home made pen for oil cooking:
You heat up the oil really good and then chuck in whatever you want, in this case some potato wedges.
It a really really delicious dish
and when it's -18c outside - extra fat is no problem And all that sunflower oil can be used for several times, so it's not a big waste:
And that is the traditional Saslykai. It's a pieces of pork steak that has been marinated for a few days and cooked over ashes like barbeque.
Can't beat the old fashioned meat my friend:
OK, so it's 3 dishes cooked in one time, really pleased with the result and family is loving it too! Cooking outside is a lot more fun.
Cheers, Andy.
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Elen Sentier
Bushcrafter (boy, I've got a lot to say!)
Hi, just looking at the pork looks good to me, what is the recipe for it mate, would be good to have a go
Thanks in advance
Thanks in advance
Scots_Charles_River
Bushcrafter (boy, I've got a lot to say!)
Oh, that's very simple. Recipe goes for every kind of meat you got. You can do the same with ribs also. You need few spits or a thing like I use for cooking. Chop up the meat in pieces that would be not too big and then spice them up. It is very simple to use mayonese like Helmans, then add chopped up onion, pepper, another kind of spices you got for meat. If you have vinegar, use that and some olive oil, add salt, pepper and so on (no need for majo then). The marinate softens up the meat and sinks in the spices. Just chuck in everything you got and taste the result, you should have something you like
You leave it for a day or two...up to a week in a cold place, like fridge. Meat now is soft and tastes all the spices you put in. DONT clean it up, just skew it and put on barbeque with onions, garlic and all the rest. In bushcrafty situation I usually make a frame out of something, be careful not to burn it on open fire, fat drips down from time to time and fire is on, use water....OR BEER over the meat when that happens, it gives a nice flavour too.. It's ready when you think it is, try one, if it's good, then you're a happy chap. Really easy.Andy
BR, inspired by you
Cheers all, happy celebrations, I'm off
Everything I have
Are you sure now?
5 Herbarium by British Red, on Flickr
We are going to need a bigger range
That outdoor kitchen looks great. It's been my dream and ambition to build something like that for a long time, with a grilling area and an oven, with a chimney for smoking meat and fish... When we eventually buy a house, I'll be able to do it.
As it is, I cook outdoors on a barbecue whenever I can. Back in the US, it was almost every day, all year round. Three feet of snow on the ground, and -15°C, and I was out there five nights a week grilling. Before buying the Portable Kitchen, I would dig a hole in the ground and put some rocks around it to support the skewers for the σουβλάκια, kebabs, шашлыки, խորոված.
The idea of incorporating that firebox and the insert for what looks like a cast aluminium cooking pot is really great.
As for the "range", my grandmother still had one of those up to me being about five years old, and I can just about remember seeing them used in at her house, and also in my great-grandfather's house and in my aunt's house... Going back to the early 1970s, there, and they were burning coke (smokeless fuel made from coal).
As it is, I cook outdoors on a barbecue whenever I can. Back in the US, it was almost every day, all year round. Three feet of snow on the ground, and -15°C, and I was out there five nights a week grilling. Before buying the Portable Kitchen, I would dig a hole in the ground and put some rocks around it to support the skewers for the σουβλάκια, kebabs, шашлыки, խորոված.
The idea of incorporating that firebox and the insert for what looks like a cast aluminium cooking pot is really great.
As for the "range", my grandmother still had one of those up to me being about five years old, and I can just about remember seeing them used in at her house, and also in my great-grandfather's house and in my aunt's house... Going back to the early 1970s, there, and they were burning coke (smokeless fuel made from coal).
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