WW II British Petrol Stove - By Sionbergh Saamtrek

Hi Warren, baie oulike stofie, maar dit lyk nie of hy reg werk nie. Kry hy nie te veel lug en verloor kompressie nie? Ek ken nie die stofies so goed nie, maar het Colemand lampe, wat amper op dieselfde konsep werk. Hier is ''n paar mense soos, Werner, met honderde lampe en baie stofies in sy versameling, hy woon in Pierre van Ryneveld en hy werk en herstel self sy produkte. Martin woon in Queenswood in Pretoria en herstel ook die lampe. 

Man ek is seker dat dit n fueling probleem is, omrede ek 93 unleaded gebruik en nie leaded brandstof is...

Maar ek's nie n kenner van "pressure stoves" dis nou n heel nuwe avontuur vir my.

Miskien as Werner die vid kyk kan hy so biejie hitte oppi ding sit.

Warren, maar jy lyk mos alte sexy met jou "black n whites".   Het die vrouens vir jou ogies gemaak?   Die manne het hulle seker erg dopgehou.

Het die vrouens vir jou ogies gemaak?  

 Nee, maar die barbers is mal oor hom! 

Daai stofies van Warren was 'n hit.👍

Warren is n flukse kok en doen alles primitief. Hy is kampeerder op die outydse manier. Baie aangename man.

Sy WW2 stofie

Oooo dankie...  You chaps give me far more credit than I deserve... You should see how grumpy I am before my morning coffee!

Cooking....

I see camping as a whole series of "adventures"

Organising camp... Boy! what surprises happen when we do that... Like this adventure!

TRA-LA...... NO SHADE! so it becomes an adventure...

Then there is cooking... And it should also be an adventure... Something out of the ordinary, so that's why I do things the old way... Make it an adventure.... Have fun with it.....

Never mind if it works out or not.... 

In the pic, on Saturday, There I'm making Spagettie Bolognaise.... (my and my familie's favorite)

2 punnets of +- R40 lean mince, 2 large rough-cut onions, 2 rough cut tomatoes, 2pkts of tomato paste, a wack of barbeque spice, a healthy dollop of white pepper,  a good pinch of salt 250g bacon pieces,  a punnet of small mushrooms, 4 light sprinklings of peri-peri powder, and of course, a 1/2 small bottle of Mrs. Balls finest peach chutney all into the frying pan....

1 PKT of spagettie in a pot of heavily salted water.... Once cooked, bolognaise & spagettie mixed together.... Yummmmmmmmmmmmmmmmmm.

On Friday, I did a billy-bird Now that was fun, and it worked out rather well

What I did was to take a billy-can, set it at an angle on a simple bracket magoefte on my braai so that it was tilted up, then put a whole chicken into one of those pre-spiced roasting bags, with a goodly amount of margerine, closed the bag with the tie around my finger to make a steam hole, tied the lid of the billy-can and put it on the fire, and just kept on rotating the billy-can.

I should have also put a bit of margerene into the billy-can because when I checked the bird to see if it was done the bag broke because it had stuck to the billy, (but so we learn..)

Then to go with the billy-bird, was my famous rice-in-a-thermos... 1/2 cup of rice, a pinch of salt fill with boiling water, shake, and lie the thermos on it's side.... When I drain the rice out the thermos I add rough cut onion pieces and stir in a thick slice of margerene...

Anyhow, here is a pic of my billy-bird on the go

Warren, I see you mentioned a few recipes here. Why don't you put it separate in the food/cooking department?