Cooking on the Road. - Page 4 - Ram Promaster Forum
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post #31 of 39 Old 03-28-2017, 10:28 AM Thread Starter
RDinNHandAZ
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Garage
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MsN, Yea you confirmed Microwavers just have to find a way! I really make it simple by having most of the ingredients pre-preped, I use a Cajun spice mix I make and carry, and by definition Jambalaya is made from what-have-you. KOV, If we must eat to live- make living a celebration, heat in a non-stick pot, toast on a toaster, Grill those steaks- on a grill, embrace the flavors of the world right in your little piece of traveling heaven. BTW the iPhone (any smart phone really) I got!

2015 136" HT Diesel Sandstone Metallic Born on 6/12/2015 Campervan build see: http://www.promasterforum.com/forum/...ad.php?t=37177
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post #32 of 39 Old 03-28-2017, 11:25 AM
keeponvaning
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Costco & Sam's do most of my cooking for me

2014, High Top/159 WB, 2500 gas Promaster fully converted for camping.
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post #33 of 39 Old 03-28-2017, 04:57 PM
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The only time I tried cooking on the road I end up with egg on the face, i'll get that four wheeler for that some day.

2014 Ram Promaster 2500 HR 159" Diesel
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post #34 of 39 Old 04-16-2017, 01:16 PM
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Dually Induction

RW (Winston) Contribution:

When we first received our dual burner TruInduction cooktop, our reaction was: "Hmmm, this takes a lot of counter space, is this really smart?" This concern was amplified when we read that we couldn't use both burners simultaneously at full power.



It turns out this 'full power' limitation is not much of a limitation unless you're trying to boil two pots of water at the same time, quickly. The cooktop has "heat" and "temperature" modes. You can set both sides to whatever temperature you desire and both can operate simultaneously. Each receives its share of the available power - - we assume that it 'arrives' at the selected temperature(s) more slowly when both burners are operative. But we mostly use the cooktop in its 'heat mode' which is selectable from 1 through 10 unless both burners are operative. Then the sum of the two burners can't exceed ten, thus, for even-cooking on a griddle (one of the points of this post), each burner would be set to 5. Believe us, that's plenty high - - often we have to dial it down from there. We often set one-side low to keep food warm while the other is set higher to cook.

But our initial 'overkill' concern was utterly allayed by the accidental acquisition of this wondrous Cuisinart griddle:

https://www.amazon.com/s/ref=nb_sb_n...burner+griddle

This 'induction capable' griddle nearly covers both burners, has ample 'edges' that adequately 'restrain' the contents, doesn't need cleaning (its non-stick surface is best cleaned with a paper towel), and conducts the heat throughout. It has become our 'go to' cookware.

Conclusion: Get a dually and buy that Cuisinart griddle.

VJ (VerJean) Contribution


Onions, of course.


Sliced apples with brown sugar and banana bread


Brussel Sprouts

"Who voluntarily eats brussel sprouts," Winston interjects rhetorically while answering, "they were so good!"

The official cookbook recipe is:

"BrusselsSprouts-Roasted-BalsamicPancetta

Ingredients
1 ½ pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4 inch diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar (w/brown sugar-see recipe)
Balsamic Syrup. 1/3 cup balsamic vinegar. 1 Tbsp Brown sugar.
Combine the vinegar and sugar in a small skillet and boil over medium-high heat, stirring occasionally with a wood spatula, for 3 to 4 minutes, or until glossy bubbles cover the surface.


Directions
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan,
including some of the loose leaves, which get crispy when they're roasted.
Add the pancetta, olive oil, 1 ½ teaspoons salt, and ½ teaspoon pepper,
toss with your hands, and spread out in a single layer. Roast the Brussels
sprouts for 20 to 30 minutes, until they're tender and nicely browned and the
pancetta is cooked. Toss once during roasting. Remove from the oven,
drizzle immediately with the balsamic vinegar, and toss again. Taste for
seasonings, and serve hot."

Of course we have no oven so our cooktop version was:

Used recipe for Oven Roasted Brussels Sprouts
1 bag Brussels Sprouts (Sam’s club) - trimmed & halved
4 oz pancetta - chopped
Olive Oil
Balsamic syrup - Used 1/3 cup balsamic & a couple Tbsp. brown sugar - heated til bubbly & thickening. Caution or it could get too thick.

Toss all in a large bowl. Add salt & pepper to taste (I didn’t use any)
Put on griddle at 400 degrees, stirring occasionally til browned and crispy, pancetta cooked.
Then I piled up and covered with a large pan lid - to further soften them.

Enjoy

2016 159" HT (Standard Length) Gas
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post #35 of 39 Old 04-16-2017, 04:11 PM
keeponvaning
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I love Brussels sprouts (and they are microwaveable although better baked).

2014, High Top/159 WB, 2500 gas Promaster fully converted for camping.
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post #36 of 39 Old 04-17-2017, 05:08 PM
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Here's dinner from this past weekends four day trip-
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post #37 of 39 Old 04-17-2017, 08:44 PM Thread Starter
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Garage
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Food can be a beautiful thing! Kudos to both Winston (Ms.) and MM. Thanks for adding to this thread.

2015 136" HT Diesel Sandstone Metallic Born on 6/12/2015 Campervan build see: http://www.promasterforum.com/forum/...ad.php?t=37177
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post #38 of 39 Old 04-17-2017, 09:00 PM
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Yeah to food!
I was just thinking about Brussel Sprout's.
We probably eat 2-3 pounds a week. Low cal but high in many things good for
a body, and so many ways as Winston pointed out in preparing.
Hot off a grill post brushing with flavored oil is one of my favorites.
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post #39 of 39 Old 04-20-2017, 11:27 AM
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Garage
SteelerNation,
Would you please name your 12v crock pot? I see a RoadPro 1.5qt 12v on Amazon, is that what you have?
My mouth is watering with all the recipes on this thread.
Thanks,
HarberNeiley
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