https://i.ytimg.com/vi/WJYpXvum36I/hqdefault.jpg00David Canterburyhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngDavid Canterbury2022-06-04 00:23:582022-06-04 00:23:58SOS and Making Toast on a Camp Stove
Love these videos, My fat a** laying in bed watching this thinking yea now all he needs is a butt load of pepper…. Then I hear you say. Now for the pepper, if I can’t see it there isn’t enough. 😂😂😂. Definitely grew up on this and still make it to this day!
Hey Dave, that looked awesome! Thanks for showing the recipe. I remember my Dad talking about eating a lot of"Shit on a Shingle" when he was in the Army. I'm with you there, I like a lot of pepper in my gravy too. That's great that you can use the Pathfinder skillet lid and the broiling rack to make toast on. I now have the Pathfinder Skillet, plate and rack. All I need now is the strap you mentioned, look forward to that coming out. 👍👌
I've used a single Coleman burner for making toast by simply leaning the two pieces of bread against each other, tepee style, over the burner on low flame. It seems like your burner has a hard time being turned down though. I'll have to look for your chipped beef. The stuff I use is definitely salty and needs soaked in water first. Add a small can of peas and Bob's your uncle.
That sounds looks to thick for me. I'd rather have it some what thinner. Where it actually runs like gravy over my toast. But no doubt that thick gravy will stick to every thing. Before it ever gets to your ribs . Like you I was raised on SOS and I have continued to make it throughout my life. I made it for my army buddies when I could back in the early 70's . Some of them northern boys had never heard or tasted it before me . But I made them southern boys before we mustard out . You keep these videos coming and I'll keep watching.
Hi Dave, I like watching your cooking videos. At 45 seconds into your video you was talking about your cooking kit and the straps to hold it all together, I want to buy that kit when it becomes available.
Creamed chipped beef is awesome! I’m from just outside Philadelphia, and I guess this is more common on the east coast. It’s always been a great meal for breakfast or even dinner. It tastes great and fills you up. Great all around meal!
Good job as always Dave. Lets talk mens health once in a while. Specifically the benefits of being outside and getting sun for Vitamin D. Also the outdoor activities gives us some cardio.
Looks god Dave, quick and easy too. Substitute pork sausage and maybe biscuit's and you get the "southern" version. This is not for breakfast, but it makes a quick and easy dinner. Take one standard can of "cream of mushroom soup, one can of ALBECOR tuna in WATER, and one tablespoon of Worcestershire sauce, Place the UNDILUTED soup in the pan, over low heat. Drain the tuna and add to the soup and add the Worcestershire sauce. Heat until it starts to bubble and serve on toasted bread. My wife made this for me, way back when we were dating, I thought it would be nasty. much to my surprise, it was real good. So, I call it tuna surprise. Add a few mixed vegetables if you like. 😉
Bingo! Can't see pepper there isn't enough. Reminds me of salmon on toast when I was a kid!there was also corned beef hash in a hot dog bun /with cream of mushroom soup
As a kid, I always enjoyed SOS when it got served for hot lunch at school. Been many decades since I had any.
Doesn't get any better! Going to make it tomorrow morning.
Nice combination made the owls school way lol sometimes I forget my age made it as a kid in scouts
Love these videos, My fat a** laying in bed watching this thinking yea now all he needs is a butt load of pepper…. Then I hear you say. Now for the pepper, if I can’t see it there isn’t enough. 😂😂😂. Definitely grew up on this and still make it to this day!
Awesome little stove! Looking forward to getting mine. Hey Dave, do you think it would run off of isopropyl alcohol?
Hey Dave, that looked awesome! Thanks for showing the recipe. I remember my Dad talking about eating a lot of"Shit on a Shingle" when he was in the Army. I'm with you there, I like a lot of pepper in my gravy too. That's great that you can use the Pathfinder skillet lid and the broiling rack to make toast on. I now have the Pathfinder Skillet, plate and rack. All I need now is the strap you mentioned, look forward to that coming out. 👍👌
I dig that thick gravy. I'd never thought of using the Budding beef. Thanks for the recipe Dave!
Hey Dave, enjoying the videos! Did you make that spatula, if not, where did you get it? Thanks!
I will make this Meal for Sure, love that you lovethe Pepper Me to, Thanks Dave…
Zahn wants to be with you 'cause you're doing the cool stuff and he gets treats.
Nice show and tell and informational, Looks like the Martha Stewart of camping/ bushcraft cooking 🥘👍👌✌️🇺🇸
I've used a single Coleman burner for making toast by simply leaning the two pieces of bread against each other, tepee style, over the burner on low flame. It seems like your burner has a hard time being turned down though.
I'll have to look for your chipped beef. The stuff I use is definitely salty and needs soaked in water first. Add a small can of peas and Bob's your uncle.
Cool video, and I love how much you enjoy your own cooking. And now I want SOS
Dave, you're killin' my diet, now I gotta go to the store… Bon appetite…
I ate that many a morning while in the Army. Thanks for the video.
Hey Dave maybe a length of hook and loop cable wrap (like Velcro one-wrap strap, part number 189811) would be easier for you to source for the straps
Delicious
That packet is less salt than the little chipped beer jars! I'm making this!
That sounds looks to thick for me. I'd rather have it some what thinner. Where it actually runs like gravy over my toast. But no doubt that thick gravy will stick to every thing. Before it ever gets to your ribs . Like you I was raised on SOS and I have continued to make it throughout my life. I made it for my army buddies when I could back in the early 70's . Some of them northern boys had never heard or tasted it before me . But I made them southern boys before we mustard out . You keep these videos coming and I'll keep watching.
A little hot sauce and that would be fire
I get a kick out of your cat 🐈. He looks like he’s pretty ornery. It’s great that he gets to hang out in your videos.
One I haven't done in the bush yet. Gonna have to give it a shot.
Nice one 👍 Dave good job 👍
awesome
Good Video! Thank you. Don't forget to say "grace"
The Survival Gourmet! Damn that looks good!
Always love Dave's reactions on the first bites….. "Gollie, man oh man, wooo weee"!
stay off those carbs and you will lose 15-20lbs in a month. But, I am sure your dish tastes great.
Hi Dave, I like watching your cooking videos. At 45 seconds into your video you was talking about your cooking kit and the straps to hold it all together, I want to buy that kit when it becomes available.
Love B&G and SOS for supper as well for breakfast 😋 mmmmm
Creamed chipped beef is awesome! I’m from just outside Philadelphia, and I guess this is more common on the east coast. It’s always been a great meal for breakfast or even dinner. It tastes great and fills you up. Great all around meal!
So beautiful, amazing, lovely, and wonderful. Much Blessings to you. ✝Thanks for sharing, Lord-Jesus-Christ com
I've really been enjoying these cooking videos! Thanks!
Love Base Camp Cat 😻
Good job as always Dave. Lets talk mens health once in a while. Specifically the benefits of being outside and getting sun for Vitamin D. Also the outdoor activities gives us some cardio.
"I like A Lot of pepper in my gravy." You and me both brother! You could call mine Black Pepper gravy because it's got ao much.
I wonder if your new house already is built and ready
Quick easy and tasty breakfast on what looks to be a great camp stove.
I hope so anyway, just preordered one yesterday! 😉
I grew up eating armors chipped beef and brown gravy and I caint find it no where
Toast Potatoes then gravy , don't get much better, sprinkle with Louisiana hot sauce,,!
Looks god Dave, quick and easy too. Substitute pork sausage and maybe biscuit's and you get the "southern" version.
This is not for breakfast, but it makes a quick and easy dinner. Take one standard can of "cream of mushroom soup, one can of ALBECOR tuna in WATER, and one tablespoon of Worcestershire sauce, Place the UNDILUTED soup in the pan, over low heat. Drain the tuna and add to the soup and add the Worcestershire sauce. Heat until it starts to bubble and serve on toasted bread. My wife made this for me, way back when we were dating, I thought it would be nasty. much to my surprise, it was real good. So, I call it tuna surprise. Add a few mixed vegetables if you like. 😉
can you do biscuits and gravy next please? I love your vids Dave keep em coming!
Bingo! Can't see pepper there isn't enough. Reminds me of salmon on toast when I was a kid!there was also corned beef hash in a hot dog bun /with cream of mushroom soup
I like a lot of pepper in my gravy also Dave. Man after my own heart.
Beef stroganoff and tuna Caserol are basically same just different meat. Both down and dirty.