Have to agree with Michael Webster, but I'll try it in the stove at home first. Practise makes perfect as they say. Funny comment about Nick, lmfao. 👍🏼🏴 Atb Malcolm
Alright Rob, Hope you are well pal. I have the Stanley frying pan, and the pathfinder skillet looks similar to it with the folding handle and thick base. Good bits of kit 👍🏼 ATB, Al 🏴
Hi Allan, that's interesting, both made in china? Haven't used the knife yet but looking forward to doing a review of it. Looks like you ground the spine, neat job!
@@RobEvansWoodsman believe it or not mate I haven't touched the spine, that's the way it came from the factory. I was quite impressed myself. The only thing I did to it was sharpen it, it wasn't very sharp when it came out of the box. Looking forward to the review! Keep up the good work mate 👍🏼 ATB, Al 🏴
Hi Rob☺, hope your keeping alright mate, I'm sorry not to reply to this shout out earlier, but from some reason I've only just found it,Doh! . I will try this method, looks fairly easy to do, cleaning up after cooking is always a drag, have you tried putting some water and a drop of washing up soap in the pan , then put it back on the fire and boil it up, usually shifts the clag lol., weather's going to turn a bit cold again, so keep a brew on, cheers mate, stay safe, best wishe's to you and your's, Stuart.uk.
For outdoor cleaning, I like to just fill the pen (or whatever) with water and leave it to boil. That dissolve most of the stuff so cleaning after is much easier. Or maybe I'm just lazy bum.
You beat me to it that's what I'm going to cook this weekend in the woods too. I bought the TJMMetalworks Original Mini Grill Fire Anchor. Slips perfectly into my pack and i never go out without it now (great bit of kit indeed) my number 1 luxury item😆. Another👍up from me
Heyyyyy Rob! Boy that looked good! Bein an old swamp yankee, I had to go look up what sultanas were!! Never heard of them before! Do U ever put butter on your bannock? Is there a secret to tell when its done please? TY... Best Regards to U and family...
Yes I put butter on bannock , your nose will tell you when it's done, you'll smell it (,if you small burning then the pans too hot or you've left it on that side too long) then tap it , like bread when it's done it'll sound hollow
Another great video, you learn something new every day. I've always loved the Ozi damper bread (my first bush tucker lesson), so this is right up my alley👌👍. Get ready for some binge watching my HD crapped its self right after watching your TOPS BOB video and I've only just received my new one (talk about a slow boat from China😤). P.S. thanks for that reply on the bob video, your a true gentleman Rob😊
@@RobEvansWoodsman cheers mate 🍻 those Fallkniven A1x look like a quality, keep for life knife. (Like the knives you make👌). Start at $600 here in NZ the Mora Garberg are $200-$220 with leather sheath in stainless (still have both my companion & garberg in stainless) & still using my bob 154CM as my belt knife for a few more yrs bought it for my 45th replacing my Becker BK2 (crowbar with an edge) from my 40th (usually grab a new knife every 5yrs) Imho you can't improve on perfection where a true scandi is concerned though, the secondary bevel does come in handy if chipped, I can see their reasoning for it as I've chipped mine once. Thanks again for the replies mustn't be easy keeping up with all the comments, all the best & look forward to the next upload🍻
Sultanas, raisins and currants are all words for different kinds of dried grape (in English parlance). Raisin is, of course, the French word for grape.There may be some differences in the drying process used. Currants are the smaller, darker kind: the 'squashed flies' in Garibaldi biscuits. Incidentally, ALL grapes (either fresh or dried) are poisonous to dogs.
Great to see your technique mate...you're to hard on yourself, that looked bleedin' yummy. I (the missus actually) mix/knead the flour and water in the bag I brought the flour in it saves cleaning bowls...and as the pan is busy with the complementary baked beans I do be wrapping the mixture around a few sticks for some roasting and toasting.
I cant get on with mixing in a bag, tried it a few times, just doesn't seem to mix properly. Stick method works ok I prefer this method for a sweet bannock i find fruit burns easily with the stick method.
True that, there a fellow called Swewood here on RU-vid we use his method and find it works brilliant. His channel is well worth an outdoor man's time...also, I find carbonized fruit is a winner with a cuppa tea. Be well mate.
Great vid. Couple questions off topic if you don’t mind. Where do you do your bush craft and what region? I realize a mans accent travels with him. What is the most dangerous species of wild life you may encounter? Do you bring a firearm or other methods for defense or game harvesting.
I'm in Wales in the UK. Theres nothing dangerous around here, The only game I can harvest in this area are rabbits and squirrels There are deer in some areas I go but not in abundance. The UK is small and firearms are not easy to get, frankly not worth the bother. Air rifles are the sensible option for small game hunting , I'm no hunter, gave up air rifle hunting years ago, I have little patience and I'd prefer to see wildlife rather than kill it, I know what to do if I was in a survival/self reliance situation, let's hope it doesn't come to that, I do live on the coast so sea fishing would be the best option for me in that situation. If I lived in North America or a country with more wilderness and wildlife things would be different, I'd certainly have a healthy collection of firearms!
Convex edges are superior for applying jams or jelly. Don’t mean to start a whole convex vs scandi debate, it is what it is. Should’ve used the A1x for the jam IMHO.
Stainless pans are meant to cook things that stick and create that fond..then you declare with wine to create nice sauce. However, eggs do work if you put eggs in it after get oil smoking hot. Also stainless pans will outlast dozens of nonstick regular pans.
done it twice, it dosent last, main problem with the pan is that the base is thick and retains an even heat and the walls are thin so most food sticks and chars quickly.
