AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM
https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl New Members >> New Members >> Burnt Roast Pork https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1336218716 Message started by Jodie on May 5^th, 2012 at 9:51pm

Title: Burnt Roast Pork
Post by Jodie on May 5^th, 2012 at 9:51pm

[timestamp=1336218572]good evening from Southwest Victoria, my first effort at using my new camp oven ended up with a black roast pork. So i was advised to join and learn. i am a made keen cook and look foward to learing how to use my new oven. To help you understand how made keen i am in the kitchen I made pumpkin and watermelon soup on Wednesday, diffrent, but nice. kids had it for school for two days.

Title: Re: Burnt Roast Pork
Post by Saltbush Bill on May 5^th, 2012 at 10:53pm

Hi Jodie......even though you are "made keen" to cook.....may i suggest that Punkin soup works better without the water mellon.
try this
Equal Parts
Pumpkin, Potato, Onion
A good dollop of garlic.
add milk till it nearly covers the veg in oven
simmer for ages,
Once all the veg is cooked and soft beat buggery out of it with a masher or beaters or what ever you have untill all the lumpy bits have gone......then eat :)
SBB

Title: Re: Burnt Roast Pork
Post by Derek on May 6^th, 2012 at 6:34pm

Hi Jodie and welcome [smiley=chef.gif]

Title: Re: Burnt Roast Pork
Post by Michaelb on May 7^th, 2012 at 7:53am

Jodie good to have you here, can you desribe how you cooked your pork.

Title: Re: Burnt Roast Pork
Post by Rufzgutz on May 7^th, 2012 at 8:52pm

Jodie wrote on May 5^th, 2012 at 9:51pm:

ended up with a black roast pork

join the club ;D ;D ;D my specialty :D :D

we love our pumkin soups [smiley=chef.gif] [smiley=chef.gif]

was that a combined soup or seperate ??? :D :D

google didn't help me :)

welcome to cocia

Title: Re: Burnt Roast Pork
Post by poddy dodger on May 31^st, 2012 at 5:53pm

G'day Jodie, you are allowed to take the lid off and have a look to see how things are progressing, alter the heat or whatever, I'm no expert, I still under or overcook things.
Not trying to hijack the thread but I did pumpkin soup last week with a big "Potkin" pumpkin I bought at a roadside stall just north of Tamworth. Potkins are round with an almost black skin and as it turned out quite sweet, I cut it up and baked the pieces, mashed 'em up and added onion garlic and a tin of light Carnation milk....bloody lovely.

pd

Title: Re: Burnt Roast Pork
Post by TBF on May 31^st, 2012 at 6:42pm

Welcome Jodie
Don't give up on CO Cooking.
Keep at it..

Aart