[euge]

These are great! Your supermarket probably has them or similar. Dump one or two in the CP w/water and go hunting. What the hey- throw a pack of sausage and an onion in there too. 

[phillamb168]

Beans would be another good idea. Especially a cassoulet. That would probably do well in a crock pot at a hunting camp.

How do you cook your beans? Every time I've tried to cook beans in the crockpot they never get soft. Last time I soaked them for 24 hours and then cooked them for 12, they were still crunchy. I'd love to try it again but I'm getting pretty frustrated.

[euge]

Well if you're asking...

Try turning up the crock-pot a bit to cook the dry beans at a harder simmer.

Otherwise.

I'm of the soak school. Rinse and soak for at least 16 hours. Even for the pressure cooker. Then everything goes in for 30 minutes for regular beans like pinto or garbanzo. For a softer bean like Navy or Great Northern then 7-10 minutes is just fine. Saute onions and garlic first if you like I don't bother any more. I find it takes at least 45 minutes in the PC if the beans are dry. However, that's pretty good compared to traditional simmer methods.
 
Chumley might want to soak his beans at home first. Then a ziplock bag for the hydrated beans. That's his preparation LOL. However, his goulash looks pretty tasty too.

Which brings to mind pork butt, sliced onion and apple topped off with a can or two of Campbell's Golden Mushroom soup can be done in a crock-pot. It's fork tender in eight hours. Salt and pepper baby. On rice or potatoes... OMG!

[tschmidlin]

Beans would be another good idea. Especially a cassoulet. That would probably do well in a crock pot at a hunting camp.

How do you cook your beans? Every time I've tried to cook beans in the crockpot they never get soft. Last time I soaked them for 24 hours and then cooked them for 12, they were still crunchy. I'd love to try it again but I'm getting pretty frustrated.

I've found it helps to have fresh dried beans instead of old dried beans. And to soak them on the counter instead of in the fridge.  I also heard somewhere, maybe on Good Eats or it could have been ATK, that you don't want to try to cook the beans in acidic liquid, it takes a lot longer.  So cook them to get them soft, then add them to things like chili.  They may have even cooked them with some baking soda added, although whether or not that affects the cooking seems to be disputed and might depend on your water.  As always, YYMV

[phillamb168]

This:

I've found it helps to have fresh dried beans instead of old dried beans.

Is probably why I'm having troubles. I'll go to a better market this weekend.

[chumley]

Hey, thanks for the recipe adjustments, Cap!  I think sour cream sounds better.

I had that dish in Kosice in 2002 and the version I posted was off some website that no longer exists.

The chinese red chicken sounds pretty good. That got me thinking, maybe a filipino adobo with pork and chicken, boil up some minute rice, and viola!  Dinner.

[tschmidlin]

Hey, thanks for the recipe adjustments, Cap!  I think sour cream sounds better.

I had that dish in Kosice in 2002 and the version I posted was off some website that no longer exists.

The chinese red chicken sounds pretty good. That got me thinking, maybe a filipino adobo with pork and chicken, boil up some minute rice, and viola!  Dinner.

Sounds great - except for the minute rice.    Some brown or wild rice sounds better. 

[capozzoli]

Chumley, got to make CZ dumplings to go with the segadin.

 And my wife made an interesting discovery this very day that may help. She steamed Pillsbury country style biscuits from the can and got a very close imitation CZ dumpling. Just set up a little steamer and steam the biscuits for 15 mins. instead of baking them. Works really well and would be more authentic than the noodles.

I would ordinarily suggest making homemade because they are better but given the measure of your expedition this as well as the use of the crock pot are acceptable. 

   

[bluesman]

Chumley, got to make CZ dumplings to go with the segadin.

 And my wife made an interesting discovery this very day that may help. She steamed Pillsbury country style biscuits from the can and got a very close imitation CZ dumpling. Just set up a little steamer and steam the biscuits for 15 mins. instead of baking them. Works really well and would be more authentic than the noodles.

I would ordinarily suggest making homemade because they are better but given the measure of your expedition this as well as the use of the crock pot are acceptable. 

   

It's approaching that time of year to make some Hungarian Goulash with CZ dumplings. 

I made your recipe last year and it went over really well at the house of bluesman. 

Maybe I can find that recipe and pics "on the other forum" to post here.

[capozzoli]

Isnt it in this thread? Its hard to search some of these threads. Past recipes get lost, like tears in the rain. 

Ill find it. They are pretty easy to make, basically bread dough steamed instead of baked.

Did I do perogies in this thread? Ill get them both over here.

[tschmidlin]

Hard to say cap, how many dumpling recipes do you have?  I searched dumplings on your name and came up with this one:

http://www.homebrewersassociation.org/forum/index.php?topic=174.msg1386#msg1386

But that's the one that goes in your grandma's chicken popeye. 

I think this is the one you were talking about . . .

http://www.homebrewersassociation.org/forum/index.php?topic=144.msg3257#msg3257

[capozzoli]

Oh yeah that is it.  Ill post my segedin gulyas recipe in a little while. Ill have to find the pics.

How many dumpling recipes do I have?  oh Ill bet its in the hundreds. Especially if you include things like perigees, pelmeni and apple dumplings. 

Ever have PA dutch apple dumpling? Tis the season.

That reminds me. Ill put that in the PA dutch thread.

[bluesman]

Isnt it in this thread? Its hard to search some of these threads. Past recipes get lost, like tears in the rain. 

Ill find it. They are pretty easy to make, basically bread dough steamed instead of baked.

Did I do perogies in this thread? Ill get them both over here.

Found it...

http://forum.northernbrewer.com/viewtopic.php?f=29&t=58428&start=570

I want to make this soon.

[capozzoli]

That is the Hungarian Gulyas one that is stove top made. Basically gulyas stew.  What was at the BBQ with Thirsty Monk was (Kotlikovy Gulyas In Slovakian, more of a soup. Gulyas leves pronounced lev-esh in Hungarian is what they call the kettle and the soup that you had. Its just flavored a little differently and thickened with a flour butter roux.

The Segedin gulyas; or Slovakian Gulyas as it is sometimes called is different. It has loads of sauerkraut (Kysla kapusta) in it and is creamed with sour cream (kysla smotana) at the end.

I cant seem to find pics. Ill have to do it again soon and take some pics.

Found lots of good ones in my albums, Ill start moving some here.

Here is my Chirken Paprikash with Hungarian style dumplings.







I am FANATICAL about freshness. 

[bluesman]

I am FANATICAL about freshness. 

 

I see that.