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‘Wolf Pack’ – Southern Explorers, cook with ‘live food’

Posted on February 13th, 2017 by admin
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The ‘Wolf Packs’ regular Monday meeting at Mullin ny Carty found them with a blind food cooking challenge.

After being put in teams they tossed a coin to see which of the ‘food boxes’ they were going to cook without seeing what they were getting.  Each box contained real ingredients, utensils and a recipe to follow. The three options ranged from a traditional meat stew to a Scandinavian dish of dauphin potatoes with smoked salmon, onion and dill to a vegetarian option of Pasta a la Christian, which was tagliatelle with blue soft cheese and creme fresh.

Lessons learned:

  1. Some meals take more time to cook than others.
  2. Cutting root vegetables eg: potatoes, onions, carrots into small bits cooks faster but, too small and you end up with soup!
  3. Taking a few minutes to discuss who is going to do what, when saves on gas and  burned or under cooked ingredients.
  4. Getting the Trangias etc. clean after use also takes longer than you might think
All told a tasty and experience gathered evening. Taste wise the salmon dish came out on top but without the dill and using black pepper instead. 
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