Dutch oven cooking workshop - Page 2 - Fiberglass RV


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Old 07-02-2008, 12:07 AM   #15
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Fresh blueberries sound wonderful. That would be great. Thanks.
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Old 07-03-2008, 07:59 AM   #16
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Hi Linda:
I would like to attend the DO workshop too! Frank will be smoking chicken before we leave Crescent City, and I will use it to make a layered enchilada... This year I will assemble the the dish before the workshop! Looking forward to it.
Sally
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Old 07-03-2008, 06:53 PM   #17
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Chuck and Deb ( First timers), in B15 would like to attend.
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Old 07-03-2008, 07:49 PM   #18
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Kathy and Garth Chamblin
B-31 will be there
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Old 07-03-2008, 08:58 PM   #19
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Hi Linda,

I'd also love to attend. After attending Lori & Mike's class last year I've definitely found a love for Dutch Ovens! I'm looking forward to brushing up my techniques and having a few questions answered.

Thanks so much for doing this workshop!
Ellen
(Ellen & Bret - B29)
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Old 07-04-2008, 10:48 AM   #20
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Duke and Beverlee (C17) will be attending. We have purchased most of the dutch oven pans, etc. , and now need a class to get us going. Looking forward to meeting everyone - this is our first time.
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Old 07-04-2008, 10:56 AM   #21
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Please add my name to the list. I want to learn more about Dutch Oven cooking! Joyce
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Old 07-04-2008, 04:34 PM   #22
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Doug and Anna-Marie (B10) will be attending...
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Old 07-04-2008, 08:51 PM   #23
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You can add Guillaine and Guy A. and Guy L. (my dad) we would love to attend. As of yet we don't have a campsite so may not be staying overnight in the park but will come during the day. Looking forward to what you are doing with the Dutch ovens.
Thanks
Guillaine
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Old 07-04-2008, 09:45 PM   #24
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I'll be there to learn about Dutch oven cooking. Marg
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Old 07-10-2008, 12:47 PM   #25
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Please count me in for the DO demo!

While I enjoyed awesome Beginner's Luck at the April NOG, baking a golden peach cake in an old, well-seasoned legless DO, I can't count on that each and every time. So recently I bought myself a whoop-dee-dang-doo 6 qt, 12 inch PRE-SEASONED (?) Lodge Logic DO with three legs and a flanged (new word on me) lid. No more slipping brickettes! Can't wait to try some good recipes. The Dollar Tree was a great place for cans of crushed pineapple and jars of peaches!

At Thrift Shops (Barbara from the OR coast listen-up!) I also snagged (1) The Good Sam RV Cookbook, and my personal fav, a copy of (2) White Trash Cooking. Now I am the envy of my gourmet cookin neighbors here on Whidbey Island. (Kin somebuddy tell me whot a 'pone' is???) There are a lot of "black skillet" recipes in that thar cookbook.

Question: While it says the DO is "pre-seasoned," should I give it a veggie oil bath and hot spa treatment ahead of time?

- Sharen
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Old 07-10-2008, 03:27 PM   #26
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Kin somebuddy tell me whot a 'pone' is???
Pone is made with corn meal and I believe is sorta like a soft corn bread or "mush."

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Question: While it says the DO is "pre-seasoned," should I give it a veggie oil bath and hot spa treatment ahead of time?
I don't think so but Lori Sanders would be the best person to answer this question.

Nancy
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Old 07-10-2008, 08:22 PM   #27
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I would suggest a good bath and a rub with veg oil. No deep cleaning or anything that serious. Then bake something nice and greasy or at least not a cake the first thing. I would just want to get the store smell out of it and your own favorings into it. We will be there Wednesday and I am sure that even before the class the black pots will be out and used almost every meal.
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Old 07-11-2008, 11:46 AM   #28
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Okey-dokey. It'll get a bath today.
Thanks Linda.

EDD: Sunday
EDA: Tuesday

Woo hoo! This is going to be fun.
Sharen

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I would suggest a good bath and a rub with veg oil. No deep cleaning or anything that serious. Then bake something nice and greasy or at least not a cake the first thing. I would just want to get the store smell out of it and your own favorings into it. We will be there Wednesday and I am sure that even before the class the black pots will be out and used almost every meal.
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