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RE: Bugged! An Awkward Question re:holding tank!
Thanks again everyone. It's going to be a long weekend - so I'll try to point my DH at all these great ideas and we'll be back on the problem. We really appreciate all the ideas, information, and assistance!
Thanks again
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fanciesmom
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04/06/12 09:14pm |
RV Lifestyle
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RE: Bugged! An Awkward Question re:holding tank!
After work tomorrow we'll go over all this material - it's really disgusting when one of these little buggers lands in your drink - ewwwww!
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fanciesmom
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04/05/12 10:05pm |
RV Lifestyle
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RE: Bugged! An Awkward Question re:holding tank!
Downhome we are pretty much stationary at the moment. We noticed them when we first bought the motor home, but didn't think too much about it - until summer heat hit. I've never seen them this early in the year - and had a moment so . . . Thanks again all!
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fanciesmom
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04/05/12 09:39pm |
RV Lifestyle
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RE: Bugged! An Awkward Question re:holding tank!
Thank you all! I knew you'd all have the answer! Thank you!
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fanciesmom
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04/05/12 09:17pm |
RV Lifestyle
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Bugged! An Awkward Question re:holding tank!
I couldn't find a reference to this anywhere - and this has us really "bugged".
Once it starts to get even a bit warm we have a problem with some kind of gnat (or fruit fly??) swarming out of the toilet when we flush. My husband cleans the tank when he dumps it, we use OxyChem every time we dump. This is getting more than annoying and I'm sick of these d@mn little bugs.
There is NO rotten overripe fruit or veggies in the coach so I know that's not it. Any suggestion would be appreciated. We do try to be as "green" as possible - but I am willing to do almost anything.
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fanciesmom
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04/05/12 07:11pm |
RV Lifestyle
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RE: Different Produce
4 words! Buy seasonal, buy local. In the winter buy frozen (check to make sure it's grown in the USA).
I try not to buy produce "out of season". One of the interesting statistics I read recently cited that produce grown in South America and shipped here by ship is cheaper at the wholesale level that produce shipped across country by truck. It has to do with the tonnage that can be shipped per gallon of diesel. That means it's cheaper for wholesalers to buy foreign grown - but it takes longer to ship, and isn't subject to pesticide and quality controls.
In the Summer we purchase 90% of our fruit and veggies from Farmers' markets and fruit and veggie stands (but still watch for country of origin at some stands), and organic whenever we can.
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fanciesmom
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02/03/12 08:01pm |
Camp Cooks and Connoisseurs
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RE: Looking for New Waffle Maker
I'm sorry RVten, we haven't had any problem with temps not being high enough. . . . and I am one that likes a good high heat! Perhaps a thermostat issue???? JMHO
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fanciesmom
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02/03/12 07:36pm |
Camp Cooks and Connoisseurs
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RE: Looking for New Waffle Maker
We went through this decision process a few years ago. We wound up with a George Foreman G5. Waffle, grill, griddle, bake, etc. We love it, it does lots of things with interchangeable plates - better than having a bunch of different appliances.
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fanciesmom
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01/19/12 08:01pm |
Camp Cooks and Connoisseurs
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RE: Turnips in Florida
We love turnips - they are white with purple tops. I like them steamed, mashed, mashed with mashed carrots, roasted with beets and parsnips.
Rutabagga are wonderful too, but they are golden colored, and the flavor is slightly different.
Either way - the only reason I can see to use a turnip or rutabagga that is 8" in diameter is that it's easier to peel one huge veggie rather than several little ones. I think you're wife is telling you that she doesn't want to cook Christmas dinner.
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fanciesmom
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10/08/11 10:07am |
Camp Cooks and Connoisseurs
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RE: Limoncello
I think we need to make some again. I love it! We kept it in the freezer too! It became a regular nightly dessert!
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fanciesmom
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10/08/11 09:50am |
Camp Cooks and Connoisseurs
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Golf! Golf! Golf! . . . . and more golf!
Hey . . . anyone out there looking for next Spring's work camping gig with free golf with the use of a cart (on non-tournament days), swimming pool, on-site restaurant and bar with other perks????
We just finished our first summer work camping job here at Sage Hills Golf and RV Resort. You can check out the website at www.sagehills.com. PM me for more information. This is a great place, with great people to work with - if you're a customer service oriented, team player who loves great people, great golf, and wants to spend a great summer you'll love it here.
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fanciesmom
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09/29/11 06:56pm |
Workamping Forum
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RE: Omelet, camping style
I'm with all those who say NO to cooking in ziplock bags!
If you have a microwave simply pam a glass or pyrex bowl, beat your eggs, add the mix ins and microwave until they are done - depends on how many eggs you're cooking.
A big teflon pan is really easy for a crowd.
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fanciesmom
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09/27/11 10:35pm |
Camp Cooks and Connoisseurs
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RE: Jambalaya
You can make the "arancini" (rice balls) from leftover risotto too. I like to make those and put a cube of cheese in the middle. MMMMMM.
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fanciesmom
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09/14/11 02:21pm |
Camp Cooks and Connoisseurs
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RE: Blenders and mason jars
Maverick the "blade collar" is the plastic (usually) assembly that the blades sit in that the blender container screws into before you set it on the blender base.
My Mom used to do that - and I'd forgotten about it. . .
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fanciesmom
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09/08/11 06:41pm |
Camp Cooks and Connoisseurs
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RE: Baked Potatoes in Crockpot
Wrap the potatoes in saran & microwave???? I am looking at the box of plastic food wrap "ALLOW 1" BETWEEN FOOD AND PLASTIC WRAP"!:h This is in the same safety category as eggs in ziplock bags and reheating your leftovers in styrofoam.
If food safety wasn't an issue . . . the reason most people don't like the microwaved potato or "baked" potatoes in restaurants is that they are steamed not baked! SMH
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fanciesmom
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09/04/11 06:01pm |
Camp Cooks and Connoisseurs
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RE: Jambalaya
I love your recipe. Excellent . . . the ideas with the different tastes and textures are spot on. I use "stock in a box" - usually low sodium organic from Costco.
I also love your use of chorizo. I love to make Jambalaya with smoked Spanish chorizo, shrimp, & chicken.
Now for a little hint from a chef friend - use the leftover jambalaya and make Arancini - lovely "rice balls" - scoop with an ice cream scoop and roll in bread crumbs and bake or flour, egg, and bread crumb and deep fry. I love these little gems. Every time I have leftover jambalaya or risotto I make a bunch of the balls, freeze on a cookie sheet and bag & freeze. Then when I need them I can finish them any way I want. Perfect way to utilize leftovers.
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fanciesmom
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09/03/11 09:21pm |
Camp Cooks and Connoisseurs
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RE: Saran Wrap in the Oven?
There are oven bags, crock pot liners they are not made of the same plastic that saran wrap is. They are food safe at high temperatures and for extended times. Saran wrap, plastic wrap, et al are not safe. I think there are some food safe wraps but they are not available to the average home cook. Also, professional chefs have ovens that heat with steam not direct dry heat - could be a big difference.
If you want to prevent the food from coming in contact with the foil put a sheet of parchment paper between the food and the foil.
Plastics contain lots of chemicals that can leach into food. You also run the risk of the plastic wrap melting into the food - ICK! Unless the plastic containers say that they are oven safe I do not put them in the oven or microwave. I NEVER reheat anything in styrofoam - just not safe. This is the same as cooking in a zip lock bag - DANGEROUS!
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fanciesmom
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09/03/11 08:46pm |
Camp Cooks and Connoisseurs
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RE: Ideas for retirement buffet
A lot of it depends on your budget, what kind of facilities you have for prep and food holding & serving.
If you are able to prep the food with help from other employees (a pot luck???) that is different from no one being able to do any cooking. If you have facilities to hold food at safe temps that means you have a wider variety of foods you could serve. Do you have room to serve, ice down cold foods, keep hot foods hot, and have different foods available???
If your budget is limited and your brother is well loved see if you can get employees to bring dishes (pot luck), do you have vendors/customers who would contribute to providing catering or pre-prepared foods (deli meats, salads, desserts)???? There are so many unknowns it's hard to make a recommendation.
If it were me, my brother was well loved and there were employees that would help I'd do a pot luck!!! I think it would be a great way for everyone to show their affection for your brother.
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fanciesmom
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08/31/11 08:34pm |
Camp Cooks and Connoisseurs
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RE: New York Times Article on "Camp Cooking"
Pretentious? Food snob? :h I've cooked full blown holiday dinners while camping in a tent in Yosemite in the winter. I've made bouillabaisse with impeccably fresh seafood over a fire on the beach (and I was only 18!). I've taken candles, chafing dishes, and after a gourmet dinner, slept under the stars in a sleeping bag on the ground. My youngest has been camping since she was less than 6 weeks old and that was with 3 teenagers and a two year old. Oh, and I've been camping in a volkswagen van!
We lived on our little houseboat for over 2 years and I cooked gourmet meals for lots of people, even did recipe testing for a magazine. We've made venison sausage in the motorhome, and I cooked a full blown prime rib dinner for a chef and her husband in a campground in the motor home.
My ex used to go backpacking and always took fillet and champagne - unless he was with me, then it was backpacking food jazzed up from my little spice kit.
Heaven to me would be traveling, stopping at roadside stands for fruit and veggies and preparing a "mystery box" dinner from whatever we found - fava beans included. If that makes me a pretentious food snob so be it. If you would rather hike, swim, and play with your kids all day than cook that's okay too - I've done all that and put a great meal on the table (well except for the time I hand fed most of our potroast to a coyote in Yosemite).
Just my humble opinion and I don't mean to belittle anyone, but don't call those of us who love great food no matter where we are "pretentious food snobs".
Might also see cookedafloat.blogspot.com
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fanciesmom
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08/28/11 07:22pm |
Camp Cooks and Connoisseurs
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RE: Best Tips for Keeping the RV smelling fresh???
We cook almost daily in our coach since we are full timing. We do grill outside when we can, but neither one of us minds the smell of food! :B In fact I don't notice any residual food odors that are offensive . . . and we've cooked LOTS of wonderful meals in here.
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fanciesmom
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08/28/11 06:50pm |
Camp Cooks and Connoisseurs
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