Greetings from International Legion, Kyiv, Ukraine.....THIS is on the menu for as soon as we get home - next week hopefully. You would not believe what we are eating atm...lol...we don't believe it either, but hunger over-rides fastidious eating. Stay safe, stay well. Helen and Katarin Juska-Law, Stella and Terri with Robyn.
I seem to remember that your thoughts on MRE's wasn't all positive, to put it mildly... by the sounds of it your servings aren't even to that standard? Take care over there and get back home safely guys. All the best!
Like the bolognaise I had as a kid in the 70s in Scotland. Comfort food. Very good warning on filling a hot or lit burner. Always a pleasure to watch. Thanks.
Another great video, really good to watch you cooking. Very informative and friendly safety advice, we all need reminding occasionally. Keep up the great work and take care of yourself.
Nice video and look like delicious meal! When I was young we had goulash alot, which was much like what you just made. It was pasta, hamburger, tomato sauce, veggies. We also had mac-n-cheese, spaghetti, meat loaf, chili, stew, and pizza. I liked all of those but sometimes my mom would make roast with potatoes and carrots and I hated that, but now that's one of my favorite meals that my wife makes! If I ever get time I want to do more outside cooking also especially as it starts to cool off nice. Again great video! Take care my friend.🙂
Thank you Marty! That's an excellent list of good comfort food. I hope that you'll get lot's of opportunities for outdoor cooking in the cooler season. Cheers!
Enjoying a whisky before bed and what turns up on youtube if not a nice new outdoor cooking video from Redswede. Need to try this on the T27 with the large saute pan 😊
In the 70's we did ground beef with egg noodles and mushrooms with sour cream, sometimes with green peas. I still like it when camping. Thanks for the happy memories.
Reddddd!! Hey, buddy, good to see you out again. Great job on the meal. It's one of my favorite pack meals, and I make mine nearly identical to yours. As far as a meal that we are frequently when I was young that I still love making today, it was Tuna Noodle Casserole...made with tinned tuna, egg noodles, cream of mushroom soup, a tin of chopped mushrooms, milk, peas, and Italian spices and bay leaves. Something comforting about it these days. Maybe because my mom loved making it, and she taught me how to do hers.
Hi Chad! There's always something special with the food one learns to cook from ones parents. My dad learned me how to cook the Bolognese in my teens and i tweaked to my liking since then. Cheers!
@@RedswedeOutdoors absolutely! Mom gave me the tuna noodle casserole, my dad taught me his championship chili. Luckily, I've been able to pass those both down to my daughter. Cheers, my friend!!
Every country must have their own take on pasta bolognaise. Here it would be beef, onion, garlic, plenty of tomato, stock cube, Worcestershire sauce and sometimes even a couple of spoons of sugar. Also you have to try a dollop of mayonnaise on top 😉 I was in a restaurant in Northern Italy and ordered it. When it arrived I thought, “What’s this?” 😂 Good video and nice to see the Trangia out again.
I can imagine that, I had the same experience with pizza when it was somewhat new in Sweden and I got the 'original' in Italy. I never tried mayo on it, but I've been served a version that had a boat load of heavy cream in it. It was... different... Cheers!
We had pasta bolognaise and mac&cheese as staples. Istill like both today. The cooking demo was nice and easy to follow. A dish like that has probably dozens of variations. I have heard that it originally a dish that used available cheaper cuts for the meat and seasonal veggies. No need to judge the ingredients.
The theory with cheaper cuts and what veggies where avalible sounds highly plausible Max, and I would guess that almost everyone has a family recipe for Bolognese. Cheers!
Hardly ever see you break out the big trangia. That’s my favorite one. Common sense goes a long way with fire and fuel. Food looks good. Looks like about the same temperature and weather as Idaho. I just got back from a trip to Las Vegas. It was hot and the crazies were everywhere. One of my all time favorite foods…. Chicken fried steak with mashed potatoes, gravy, and corn.
LOL Travis, that was also my impression of Vegas when we visited a couple of years ago, hot and crazy! The T25 is also my favourite but when I can get away with bringing one of the smaller kits it quite literary gets a load of my shoulders. That chicken looks like something I got to try, it just can't be bad. Cheers!
@@RedswedeOutdoors we call it cubed steak it’s beef steak rolled through a tenderizer. Makes it look a bit shredded. Dip that in whipped eggs then put it flour or smashed up saltines (we prefer saltines/ square little soup crackers). Then fry it in a pan and make gravy with the left over oil and crispy bits.
Lovely video. Yes, refilling a hot Trangia burner is dangerous. On the Trangia 25 I was cooking a Vesta Madras in the 1980s, it suits the 2-pot cooking where I would first make the curry sauce in the wider pot, then "dry" cook (2 parts water to 1 part ) rice in the narrower pot underneath the curry sauce to keep it warm with the frying pan as lid. I am thinking of the getting the Trangia 25 Saute pan, for example the reason you mentioned, deeper , stirring type meals, especially for feeding more than 1. Some have mentioned it fits the Trangia 27 on the wider legs?
Thanks Nigel. I'm not sure if the T25 Saute pan fits on T27. I imagine that one can balance it on top, but it would be higher up from the flame and not as secured. Trangia should make a saute pan for T27 as well, don't you think? Cheers!
I actually miss Vesta meals😂 I'm thinking of getting a T25 with a saute pan as a redundancy present for myself. If I do, I'll let you know how it fits on a 27.
@@BrokenBackMountains If anyone owns both 25 & 27, and thinking of the 25 Saute pan, you can simply try for fit put the 25 pan on the 27, as the Saute 25 lid is just a taller standard 25 lid. I see the 25 Saute lid doesn't make the packed size much bigger as it's just going further down into the base, but it would obviously make a packed 27 noticeably wider so I don't see the point? Running out of meth on a 25 is common when cooking real food, so either gas, a spare burner helps. If you're carrying a spare burner might as well also pack a Triangle as then you can also cook 2 things at once for even more versality within the same packed size - more for car camping obviously due to all the added weight.
@@GeekfromYorkshireIt would be nicer if they made a saute pan specifically for the 27. Maybe a few comments on their webshop might drop a hint😂. Yeah a triangle helps as does a spare burner. I've seen people fill a hot burner and get a bit of flashback. Not nice.
@@BrokenBackMountains Possibly but as the 25 is for more people it really benefited from the taller lid. My 27 is duossal so it's more tolerant of the sort of cooking which needs a deep Saute as I can scrub it clean. I also have a Boundless Voyage non-stick deep pan I may see what fits.
It is so relaxing watching you cook and listen to your commentary on it. A celery hater? LOL It's amazing that you tried celery cooked when you hate in it its natural state. Thanks for another great video!!
Thanks! I think that one should challenge ones own opinions every now and then and see if they still are valid, at least until one reaches the point when it's safe to say that they won't change. So far it has given my great benefits over the years. Cheers!
So very disappointed. When you said the purists may not like this I, as an Englishman assumed you, as a Swedish man would be making Bolognese with reindeers, seals and polar bears. Us English living in a rainy but fairly mild country assume Sweden is overrun with such creatures as you live in permanent winter and are covered in snow 11 months of the year. I didn't see any polar bears whatsoever in your lunch. However, as a vegetarian my take on Bolognese would upset the purists (Italians) even more! Obviously I'm joking, the English are really not that dumb (well, some of us anyway) and Ikea has introduced us all to the joy of meatballs and pasta! Love the vids Big Man!
LOL, the first notice only contained the first sentence but my smile grew wider as I got the chance to read on and turned to chuckels. I'm thankful that no polar bears turned up for lunch since I would be the main course. But now I'm curious how a Bolognese on reindeer would taste... All the best to you!
Hej.Och tack för en bra och inspirerande kanal. Fläsklägg med rotmos var favoriten när jag var barn. Är det fortfarande! Måste fråga om du har provat Light my fire kåsa? Så mycket lättare att dricka ur, och godare med. Hälsningar från Stockholm
Tack så mycket och välkommen Tobbe! Fläsk och rotmos är helt klart en klassiker som står sig än. Jag har inte testat den kåsan, kanske gör det om/när jag behöver köpa en ny. (Kåsorna håller ju nästan lika länge som ett stormkök, typ för evigt...) Ha de gott!
@@RedswedeOutdoors Jag skaffade en när det var en kampanj på en kåsa och deras Titan spork. Jag gillade den så mycket att jag skaffade fler till ungarna.
Greetings from International Legion, Kyiv, Ukraine.....THIS is on the menu for as soon as we get home - next week hopefully. You would not believe what we are eating atm...lol...we don't believe it either, but hunger over-rides fastidious eating. Stay safe, stay well. Helen and Katarin Juska-Law, Stella and Terri with Robyn.
I seem to remember that your thoughts on MRE's wasn't all positive, to put it mildly... by the sounds of it your servings aren't even to that standard?
Take care over there and get back home safely guys. All the best!
Good to see you out again entertaining us with a chat time and a great looking Trangia meal.Thanks for sharing from Pennsylvania😊
Thank you Jack! It's good to be back again. Cheers!
The food looks very delicious, you are great, dear friend
Thank you so much!
Like the bolognaise I had as a kid in the 70s in Scotland. Comfort food.
Very good warning on filling a hot or lit burner.
Always a pleasure to watch. Thanks.
Thanks Ewen! It's a very good comfort food indeed. Cheers!
Looks great, I’m liking that deep sauté pan more and more! It might make it onto the Christmas list! Cheers.
If it helps I could put in a good word to Santa Claus :) Cheers!
Hi, it's totally worth the expense. Really glad I upgraded
great video. Mashed potato was the food of my childhood. I have it with different things now but still love mash.
Thank you Elisheva! A good mash goes well with almost everything and one can make countless variations if one so desires. I love it. Cheers!
Great cooking on the trangia again. Really enjoyed your chat. Look forward to more content .
Thank you Barry! I hope I'll be out and about shortly again. Cheers!
Another great video, really good to watch you cooking. Very informative and friendly safety advice, we all need reminding occasionally. Keep up the great work and take care of yourself.
Thank you Glenn, glad you enjoyed it. Cheers!
Thank you sooo much! It's been a pleasure to watch! Be blessed!
Michael
Thank you too Michael!
Nice video and look like delicious meal! When I was young we had goulash alot, which was much like what you just made. It was pasta, hamburger, tomato sauce, veggies. We also had mac-n-cheese, spaghetti, meat loaf, chili, stew, and pizza. I liked all of those but sometimes my mom would make roast with potatoes and carrots and I hated that, but now that's one of my favorite meals that my wife makes! If I ever get time I want to do more outside cooking also especially as it starts to cool off nice. Again great video! Take care my friend.🙂
Thank you Marty! That's an excellent list of good comfort food. I hope that you'll get lot's of opportunities for outdoor cooking in the cooler season. Cheers!
Enjoying a whisky before bed and what turns up on youtube if not a nice new outdoor cooking video from Redswede. Need to try this on the T27 with the large saute pan 😊
Thank you Patrik, hope I didn't keep you up past bedtime. Cheers!
It was worth it 😊
Lovely video my man, looks very tasty, had my 27 out today cookin up a meal, learned many tips from you on how to use the Trangia system, thanks again
Glad that you get to use your stove, OJ. Hope it keeps on serving you well. Cheers!
In the 70's we did ground beef with egg noodles and mushrooms with sour cream, sometimes with green peas. I still like it when camping. Thanks for the happy memories.
I can see that one as a good comfort food James. Cheers!
Reddddd!! Hey, buddy, good to see you out again. Great job on the meal. It's one of my favorite pack meals, and I make mine nearly identical to yours. As far as a meal that we are frequently when I was young that I still love making today, it was Tuna Noodle Casserole...made with tinned tuna, egg noodles, cream of mushroom soup, a tin of chopped mushrooms, milk, peas, and Italian spices and bay leaves. Something comforting about it these days. Maybe because my mom loved making it, and she taught me how to do hers.
Hi Chad! There's always something special with the food one learns to cook from ones parents. My dad learned me how to cook the Bolognese in my teens and i tweaked to my liking since then. Cheers!
@@RedswedeOutdoors absolutely! Mom gave me the tuna noodle casserole, my dad taught me his championship chili. Luckily, I've been able to pass those both down to my daughter. Cheers, my friend!!
Every country must have their own take on pasta bolognaise. Here it would be beef, onion, garlic, plenty of tomato, stock cube, Worcestershire sauce and sometimes even a couple of spoons of sugar. Also you have to try a dollop of mayonnaise on top 😉
I was in a restaurant in Northern Italy and ordered it. When it arrived I thought, “What’s this?” 😂
Good video and nice to see the Trangia out again.
I can imagine that, I had the same experience with pizza when it was somewhat new in Sweden and I got the 'original' in Italy.
I never tried mayo on it, but I've been served a version that had a boat load of heavy cream in it. It was... different...
Cheers!
We had pasta bolognaise and mac&cheese as staples. Istill like both today.
The cooking demo was nice and easy to follow. A dish like that has probably dozens of variations. I have heard that it originally a dish that used available cheaper cuts for the meat and seasonal veggies. No need to judge the ingredients.
The theory with cheaper cuts and what veggies where avalible sounds highly plausible Max, and I would guess that almost everyone has a family recipe for Bolognese. Cheers!
👋🏻 there , as always looking good , safe travels my friend. 👍🏻
Thanks James, same to you too. Cheers!
Looks great!😊
Thanks Debbie!
Hardly ever see you break out the big trangia. That’s my favorite one. Common sense goes a long way with fire and fuel. Food looks good. Looks like about the same temperature and weather as Idaho. I just got back from a trip to Las Vegas. It was hot and the crazies were everywhere. One of my all time favorite foods…. Chicken fried steak with mashed potatoes, gravy, and corn.
LOL Travis, that was also my impression of Vegas when we visited a couple of years ago, hot and crazy!
The T25 is also my favourite but when I can get away with bringing one of the smaller kits it quite literary gets a load of my shoulders. That chicken looks like something I got to try, it just can't be bad. Cheers!
@@RedswedeOutdoors we call it cubed steak it’s beef steak rolled through a tenderizer. Makes it look a bit shredded. Dip that in whipped eggs then put it flour or smashed up saltines (we prefer saltines/ square little soup crackers). Then fry it in a pan and make gravy with the left over oil and crispy bits.
Lovely video.
Yes, refilling a hot Trangia burner is dangerous.
On the Trangia 25 I was cooking a Vesta Madras in the 1980s, it suits the 2-pot cooking where I would first make the curry sauce in the wider pot, then "dry" cook (2 parts water to 1 part ) rice in the narrower pot underneath the curry sauce to keep it warm with the frying pan as lid.
I am thinking of the getting the Trangia 25 Saute pan, for example the reason you mentioned, deeper , stirring type meals, especially for feeding more than 1. Some have mentioned it fits the Trangia 27 on the wider legs?
Thanks Nigel. I'm not sure if the T25 Saute pan fits on T27. I imagine that one can balance it on top, but it would be higher up from the flame and not as secured. Trangia should make a saute pan for T27 as well, don't you think? Cheers!
I actually miss Vesta meals😂
I'm thinking of getting a T25 with a saute pan as a redundancy present for myself.
If I do, I'll let you know how it fits on a 27.
@@BrokenBackMountains If anyone owns both 25 & 27, and thinking of the 25 Saute pan, you can simply try for fit put the 25 pan on the 27, as the Saute 25 lid is just a taller standard 25 lid. I see the 25 Saute lid doesn't make the packed size much bigger as it's just going further down into the base, but it would obviously make a packed 27 noticeably wider so I don't see the point?
Running out of meth on a 25 is common when cooking real food, so either gas, a spare burner helps. If you're carrying a spare burner might as well also pack a Triangle as then you can also cook 2 things at once for even more versality within the same packed size - more for car camping obviously due to all the added weight.
@@GeekfromYorkshireIt would be nicer if they made a saute pan specifically for the 27. Maybe a few comments on their webshop might drop a hint😂.
Yeah a triangle helps as does a spare burner. I've seen people fill a hot burner and get a bit of flashback. Not nice.
@@BrokenBackMountains Possibly but as the 25 is for more people it really benefited from the taller lid. My 27 is duossal so it's more tolerant of the sort of cooking which needs a deep Saute as I can scrub it clean.
I also have a Boundless Voyage non-stick deep pan I may see what fits.
Fantastic video, love camping a cooking. Your channel covers both. Just subscribed from a fellow UA-camr from the UK😉👍
Thanks for your kindness and welcome aboard Phil! Cheers!
Tasty!
Very much so Brian. Cheers!
It is so relaxing watching you cook and listen to your commentary on it. A celery hater? LOL It's amazing that you tried celery cooked when you hate in it its natural state. Thanks for another great video!!
Thanks! I think that one should challenge ones own opinions every now and then and see if they still are valid, at least until one reaches the point when it's safe to say that they won't change. So far it has given my great benefits over the years. Cheers!
@@RedswedeOutdoors So true! A great reminder for us all!
🙋🏻♀️🌹
Great life
Thanks!
🙏🙏👍👍👍👍
😀👋🙏
So very disappointed. When you said the purists may not like this I, as an Englishman assumed you, as a Swedish man would be making Bolognese with reindeers, seals and polar bears. Us English living in a rainy but fairly mild country assume Sweden is overrun with such creatures as you live in permanent winter and are covered in snow 11 months of the year. I didn't see any polar bears whatsoever in your lunch.
However, as a vegetarian my take on Bolognese would upset the purists (Italians) even more!
Obviously I'm joking, the English are really not that dumb (well, some of us anyway) and Ikea has introduced us all to the joy of meatballs and pasta!
Love the vids Big Man!
LOL, the first notice only contained the first sentence but my smile grew wider as I got the chance to read on and turned to chuckels. I'm thankful that no polar bears turned up for lunch since I would be the main course. But now I'm curious how a Bolognese on reindeer would taste...
All the best to you!
Hej.Och tack för en bra och inspirerande kanal. Fläsklägg med rotmos var favoriten när jag var barn. Är det fortfarande! Måste fråga om du har provat Light my fire kåsa? Så mycket lättare att dricka ur, och godare med. Hälsningar från Stockholm
Tack så mycket och välkommen Tobbe! Fläsk och rotmos är helt klart en klassiker som står sig än. Jag har inte testat den kåsan, kanske gör det om/när jag behöver köpa en ny. (Kåsorna håller ju nästan lika länge som ett stormkök, typ för evigt...) Ha de gott!
@@RedswedeOutdoors Jag skaffade en när det var en kampanj på en kåsa och deras Titan spork. Jag gillade den så mycket att jag skaffade fler till ungarna.
Jag har aldrig testat med morötter, bara lök och paprika
Det är också en god kombination.
@@RedswedeOutdoorsAbsolut 😊