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

Reply #20 - Nov 14^th, 2012 at 8:45pm

TBF Offline
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Rufzgutz wrote on Nov 14^th, 2012 at 3:32pm:

Just have to wait for Aart's results now and see what he reckons

Thanks for the reminder Rick.
Just printed it off to take bush tomorrow morning.

Aart

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Reply #21 - Nov 14^th, 2012 at 11:05pm

LG Offline
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Bunbury, Western Australia, Western Australia, Australia

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Thanks RG

I went with the 'pinch' of salt - I don't use salt for anything if I can get away with it because I don't like salty foods, but do find bread and dampers cook a lot better with a small amount. I only use 1 tsp of salt with 4 cups of flour for my bread dough, so a pinch was plenty for the damper

The other half likes the bitey cheese on his crackers with sliced gherkins (no accounting for some taste!) so there was already a block in the fridge Wink

I will try half cheddar and half mozzarrella one day - the goooey cheese should give a nice result with some crispy bacon bits too.

I sent an email off to pandaroo to ask if they could supply me with a list of stockists near here but haven't received a reply as yet. Supposedly Woolies stock it but the mob here haven't seen the fried garlic (they did have other Pandaroo products) and it wasn't on the Woolies website for me to order from there either.

IMHO...
I believe the 'no hands' issue for dampers comes from the fact that a 2:1 flour/water ratio makes a moist soft mix which will cling to your hands - so mixing with a butter knife makes less mess. You generally tip a moist damper dough straight into the pot and cook immediately rather than leave it to rise as you would with bread dough. Except for the artisan/5 minute doughs, bread dough generally needs to be drier so it can be kneaded (traditionally by hand) to get the gluten going... where as you don't knead or rise a damper dough

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #22 - Nov 18^th, 2012 at 5:45pm

TBF Offline
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Just came back from 3 nights at Gordon Country.
Western side of Cunninghams Gap.
Had a ball and did some ersious CI cooking.
Will post many photos in the coming week.

Here is the Garlic Cheesey Damper I promised.
I used fresh garlic and 2 good pinches of salt.
It was divine..prpbably the best damper I have ever made.

IMG_3324__Small_.JPG (121 KB | )

IMG_3325__Small_.JPG (110 KB | )

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Reply #23 - Nov 18^th, 2012 at 6:18pm

Chally Offline
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That really looks nice!

Jeff

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Reply #24 - Nov 18^th, 2012 at 7:22pm

Derek Offline
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Good stuff this whole thread.

Retired
Camp Oven Cook

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Reply #25 - Nov 18^th, 2012 at 9:53pm

Rufzgutz Offline
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Well done GrasshopperTBF Smiley

I like your explanation of the knife stirring LG.

I thought this was a winner after reading KD's initial post, and going by our 3 attempts here,

it is Smiley

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Reply #26 - Nov 18^th, 2012 at 10:19pm

Chally Offline
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LG, Sorry I missed your reply regarding the no hands issue for dampers. Thanks for the explanation.

Jeff

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Reply #27 - Feb 21^st, 2014 at 3:48pm

ChipsandGravy Offline
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Looks awesome! going to try this one next weekend.

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Reply #28 - Mar 31^st, 2018 at 12:53pm

Rufzgutz Offline
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Have just revisited this post and geez, your damper looks really top notch Aart Smiley

It's getting close to our SA Cog, so need to brush up on my camp oven cooking.

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Reply #29 - Mar 1^st, 2019 at 1:16pm

Rufzgutz Offline
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Has been 40° days here in Adelaide, so revisited this recipe to cook in my pie warmer Tongue

Found some fried garlic in woolies.

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