Living Overland - A new blog dedicated to gourmet camp cooking

[flyfishexpert]

Knife discussion now too..there's a thread for that.

Might have to try those w/ our setup since I have a bunch of nicked edges now because a couple of slide on covers came off on the long trip back to the U.S. .

We used a pair of these on our trip to Chile, earlier this year, and they worked well. We just tossed them, with the remainder of our cooking equipment, into our checked luggage. It made preparing our meals down there that much easier!

[flyfishexpert]

Review of Chef'n SleekStor VeggiSteam



We love to eat fresh vegetables at home and as we travel. Until we discovered the Chef'n Sleekstor VeggiSteam we had often wished we could find a light-weight vegetable steamer that we could easily take with us as we travel.

Specifications
Major Dimension: 8-1/2" Diameter
Weight: 3.75 oz.
Material: Silicone
Intended Use: Home Cooking
Price: $11.99



Our Observations
We were able to use the steamer, on a recent trip, to cook four servings of green beans. We found the VeggiSteam to fit perfectly into our medium sized GSI Outdoors Glacier Stainless Pot. After we inserted the steamer and filled the pot with the required amount of water, we were able to quickly steam our green beans to perfection. We liked the convenience of the two handles, which made it easy to remove the beans from the pot to prevent overcooking. Cleanup was simple with minimal soap and water thanks to the silicone material; and the steamer stored nicely with our other camping gear.

For our full review, visit our website at www.theoverlandgourmet.com, or click here.

[flyfishexpert]

Review of KAI Magnetic Blade Guard



Keeping your favorite chef knife from being damaged during travel and keeping your fingers safe when reaching into your kitchen drawer or chuck box is essential to being able to prepare a meal on the trail. Chipped or dull blades can make cutting food difficult, requiring additional force, which can lead to injuries. A fail-proof method of protecting your kitchen knives is crucial for the chef on the trail. The KAI Magnetic Blade Guard is designed to protect your knife's blade from damage during transportation.

Specifications:
Material: Silicone and magnetic tape
Dimensions: S - 6"x1.5", M - 8"x1.5", L - 10"x2.5"
MSRP: S - $13.00, M - $19.00, L - $25.00

Our Observations:



We have been using our set of Magnetic Blade Guards to transport our kitchen knives on recent outings and to cooking classes. The design uses a silicone outer shell and hinge in combination with two magnetic strips on the interior. When closed, the blade is held securely in place by these two magnetic strips, one on either side of the blade. The guard, which can be cut to length, wraps fully around the blade and protecting it from damage. Although KAI recommends placing the back of the blade facing the hinge, we felt more comfortable with the the edge facing the hinge; just a little bit of extra insurance against possible damage.

For our full review, visit our website at www.theoverlandgourmet.com, or click here.

[flyfishexpert]

Pastor Tacos



Ingredients
3 Dried Hatch Chilis
2 Dried Ancho Chile
1 cup Pineapple Juice
1 Tablespoon Vinegar
1 Teaspoon each: Cinnamon, Oregano, Black Pepper, Salt
1/2 Cup Chopped Onion
5 Garlic Cloves
2 Tbsp Vegetable Oil
8 Corn Tortillas
1 Bunch Cilantro
1/4 Cup Radishes Sliced
1 Lime Cut into Wedges
1.5# Pork Loin

You can find the entire recipe on our website www.TheOverlandGourmet.com or by clicking here.

[Obi..]

Review of KAI Magnetic Blade Guard

but Ti and Ss aren't magnetic?

[flyfishexpert]

Review of KAI Magnetic Blade Guard

but Ti and Ss aren't magnetic?

Actually, quality blades are manufactured with a high carbon stainless steel. These high carbon stainless steel blades offer superior edge retention, when compaired with low-carbon stainless steel, and are magnetic. The addition of Chromium increases the resistance to corrosion. Our set of forged J A Henckels knives sit on a magnetic knife rack above our stove, that is when they are not out on the trail with us.

[flyfishexpert]

Easy Asian Spare Ribs



Ingredients

5 lbs pork spareribs, cut into pieces containing two to three ribs (babyback or St. Louis cuts will also suffice)
4 cloves garlic, crushed
3 inch long pieces of ginger, peeled and sliced
1 Tablespoon kosher salt
1 cup sugar
1 cup soy sauce
1 cup ketchup
1/3 cup oyster sauce



You can find the entire recipe on our website www.TheOverlandGourmet.com or by clicking here.

[flyfishexpert]

Review of PopSome by Vacu Vin



Keeping food organized in the 4Runner is very important to us. We often find ourselves on the road for several hours at a time as we travel from one location to another. When we roll into camp we don't want to be searching around for ingredients when we are getting ready to prepare dinner. Reusable plastic containers are a great way to store ingredients and can save money on extended trips by allowing you to purchase staples in bulk.

Specifications:
Model: Candy/Nut, Rice/Sugar/Coffee Grounds, Spice/Herb
Volume: 2 cups, 2 cups, 2/3 cup
Price: $10/ea, $10/ea, $25/set

Our Observations:



The Vacu Vin's PopSome line of containers offer a unique lid design that allows for quick access to your favorite snack or spice without the need to remove the lid. The container's center cone provides a sealing surface for the lid's center opening. Push the center of the lid down and it seals shut; pull it up and poor out the contents.



For our full review, visit our website at www.theoverlandgourmet.com, or click here.

[flyfishexpert]

We have some exciting news to share with everybody! We are changing our name to Living Overland. We will be transitioning to our new web address, www.livingoverland.com, over the weekend. Thanks to everybody's support over the last 18 months! As always, if you have ideas and topics you would like us to cover, be sure to let us know.

Also, be sure to follow us on facebook, and on twitter!

[flyfishexpert]

Thai Basil Tofu Fried Rice



Ingredients

2 cups cooked sticky rice
4 garlic cloves - minced
1 serrano pepper - diced
1/3 cup red bell pepper - sliced into 1/4" slices
1/3 cup green bell pepper - sliced into 1/4" slices
1 Cup Thai basil leaves (regular basil leaves can be used if Thai basil cannot be found)
1/3 cup onion - sliced into 1/4" slices
1Tbsp soy sauce
12oz firm tofu - sliced into 1/2" cubes
3 Tbsp vegetable oil

Serves 4


Thai Basil

For the complete recipe, visit our website at www.LivingOverland.com, or click here.