or over a fire with coals on the lid!

Butthead

Bisquick powered milk and water, and whatever to add flavor.
On the stove, pot in a pot,

TimA - thanks for the head's up on the Transfat.  I had no idea.  I'll be going back to regular Bisquick mix with powdered milk.

pghportager wrote on Jul 21^st, 2006 at 1:21pm:


I'f been using the Bisquik pre-made mix the last couple of years and while it may not be healthiest, it's easy and makes a nice side, or in my case with some fish, a meal.
i've tried all and the one you mentioned as well as the 3-cheese and honey one's are quite good.
i "baked" them using the one pot inside another pot method but since reading this thread i've experimented as well??
i tried making one big "fry bread" and found if you put some oil(i use olive) in a pan add batter and THEN turn on low heat with lid slightly ajar, in about 4-5 minutes it will have risen and be ready to flip. a couple more minutes and when my knife pulls "clean" then it's ready to eat .
while my health is very important to me, in the REAL world, i eat no trans fats or simple carbs, so the few meals i eat on trip isn't a concern.
the convenience is more important to me as traveling solo, i don't want to spend to much time making a meal, unless it's a lay-over day.

I recommend Old Salt's chef capabilities, he fed us royally on the Jimboree, his Bannock was excellent.  The only really strange dish he made was Pink Flamingo Chowder.   

pghportager wrote on Jul 21^st, 2006 at 1:21pm:



I have used these as well. They are good and easy to make. The only problem (I stopped using them) is that they are LOADED with trans fats (patially hydrogenated oil). I have a family history of heart/stroke problems (no problems personally as of yet--knock on wood) so I have been advised to avoid anything with trans fats. Had to give them up----the home made ones are better for ya if that is something you need to watch.

Tim

Well, I started this thread, I might as well add some info on what I've been experitmenting with since.  I have been making simple biscuits out of Bisquick mix, water and powdered milk, and frying them sort of like a pancake, but thicker (and therefore slower over lower heat).  I'd add some powdered milk, garlic powder, onion powder or flakes, some basil, oregano and salt to plain Bisquick, for some tasty garlic biscuits.  On a shopping trip to find some powdered cheese (to make cheesy garlic biscuits), I saw that Bisquick is now making pre-made mix - just add water.  They also make a cheesy-garlic flavor.  No more need for powdered milk.  The cheesy-garlic ones are very good.  The plain is also good - adding the same ingredients above (minus milk) for the garlic-italian flavor.  One package takes about 2/3 cup water, and makes four nice big 5-6" biscuits - perfect for a group of four.  You could make smaller biscuits for a larger group.

I just empty the package into a big ziplock to pack/carry, add the water at camp, knead in the ziplock, and squeeze out of a cut corner to make drop biscuits.  Kneading by hand makes better biscuits, but makes more mess and requires an extra ziplock of plain Bisquick or flour for your hands and/or kneading surface.

Quick and easy bread for camp, no extra cooking utensils needed.

Hushpuppies are easy and something we always enjoy.  Just another "bread" option.

Although I have never cooked this my self, other members of my group trips have used the powdered pizza dough (just add water, mix, and wait) to make various types of bread in a skillet. Best as I can remember, there is some butter or oil in the skillet and sometimes they flip it (like a pancake) and sometimes they cover it. We usually have this as a side for two or three meals during the trip. My favorite is a garlic/butter (and some dark stuff  :question) variation that goes very well with a spaghetti dinner.

-aj

i've used the Cache lk fry pan breads as well and there great but a bit pricey?
i've also done versions of the Bannock recipies and there great as well!!
i didn't see this mentioned so i'll add it to the mix.(no pun intended !!
this is a Cliff Jacobson special and worked out really well for me.
i prepared it my Peak 1, but you could use campfire if you cook that way??

You take two pots, one will nestle in the other. You put some small round pebbles in the larger one(i use small piece of steel tubing bent in V) which the smaller pot will rest on.
i used Betty Crocker water only bisquit mix(3 cheese or honey bisquit is my favorite).
mix according to pkg, but use just a little less water than called for.
Pour into smaller pot and then set in larger one on the stones.
Set on stove or fire grate and put lid on and in 10-15 minutes you have some "bread".
On peak 1, i use just little more than simmer and on fire?, you would have to approximate.
the only consideration is that on Peak 1, you have to use heavy enough pot's tthat you don't burn a hole in the larger pot??
i have lightweight non-stick pots, and use a diffuser plate and so far i haven't had a problem?? i think they mean the real cheap aluminum pots that you see for next to nothing in camping stores??
Anyway, it's fast and easy, doesn't require new gear and the results are probably similar to Bake-Packer or Outback oven??