Hi Red, the hotdog looks very tasty. I like mine with a bit of ´sauerkraut´ (zuurkool in Dutch). The little trangia kettle is just great. I have mine for years now and its my favourite piece of outdoor gear. Cheers, Henk.
Good point regarding cooking equipment weight vs physical size 👍 Most texts and videos about equipment mention weight only, but when doing shorter trips, like day hikes or one night trips, size and backpack space is often the bottleneck and limiting factor. That’s why I usually choose stoves and pots as to minimize size only. Which might lead to a Mini or a Micro, or Mess tin & Triangle or kettle & twig stove etc. 27 pots plus Tundra lid (accessory) is also a small and handy set to bring along, which I only recently found out.
Thanks for braving the wet weather - made the video even better!! I like my hotdogs grilled with sauerkraut and mustard - but I would happily try one of yours - it looked delicious!!
Glad you liked it! I would say that the weather is pretty typical for the place I live, as long as it doesn't rain horisontaly it's rather okay. Not to throw any shade on sauerkraut with hotdogs, it's yummie, but I think this one is even better. Cheers!
Your recipes are amazing, please keep posting those in the listing. And thanks for the Trangia Mini demo, I have my eye on that cookset to purchase! Because...Skillet!!!
Thank you! I totally agree, skillet is the way to go if you don't mind the extra weight. No hotspots and keeps the heat much better than a thin non-stick. Cheers!
For a meal like that I think I could tolerate 3 ounces of skillet weight (oh and the extra ounce for the potgrabber, lol).@@RedswedeOutdoors . A friend of mine and I (hiking foodies) are gonna make your recipes maybe tomorrow cause omg. We are both salivating.
Wonderful to see you again, not faffing about too much, but to be honest I like watching some faff, that's part of the outdoor experience! 😃 Terrible weather though, you really took one for the team in this one. I love chimichurri too, but to be honest I haven't made any myself... yet! Last time I ate something chimichurri-related was when I was having a dig in my freezer and found some Göl chimichurri sausages. I made an off the cuff variant of Nasi Goreng with whole grain rice, chopped sausages, pineapple, green peas, some mushrooms, olive oil and a lot of curry and black pepper. I thought it was delicious and so I've made it many times since! Until the next time, take care and I wish you the very best!
I must say that when you done your first batch of chimichurri it's hard to go back to store bought. It will last a couple of weeks in the refrigiator in a tight jar and I usually spent it all long before it gets old. That dish sounds really delishious, I can see how it became a favourite. All the best!
Another outstanding outdoor cook my man, like I have said before I got my trangias because I learned how to run them from you, keep the great content coming
Another awesome meal and another great recipe to add to my collection. Chilli cheese hotdogs are my favourites. All we need now is a redswede outdoors trangia cook book 😂 👌👍
Nice trip out in somewhat inclement conditions but you soldiered on for some quality outdoor time. Having been vegetarian for the last 40+ years, my favourite hotdog would have to include a veggie sausage or 2 with tomato ketchup or chilli sauce and onion ....and has done on some of my trips out to my local woods. I've come across some very good veggie recipes in my Trangia cookbook which I've used at home and my kids love them, however, if you have some Swedish vegetarian recipes which are easily cooked outdoors and which I may have missed in catching up with your videos, I'd love to hear about them and possibly see them on video. Thanks. All the best from a Brit expat in a considerably wetter but much warmer Malaysia :-)
Hi Razif! Except for the tacos and two soups I don't think I've done any strictly vegetarian dishes, all though a few of them are easilly converted. I'll have a look in my 'Swedish veggie list' and see what I can come up with. Take care and Cheers!
The T25 has it all, so if I'm going for cooking performance that's a no-brainer. Convinience is a bit doubleedged. The Mini is more convinient to carry, T25 is more convinient when cooking so it's always a trade off when choosing. Cheers Marci!
That choripan looks great. I’ll have to try it. Also, you have just answered my question from a couple of videos ago, about the fit of the 27 kettle on the mini. Thanks
Thanks Mark! I thought that the kettle should fit and it did. One can cook the coffee perfectly in a pot but I think there's something special with a kettle, so I'm, quite pleased. Cheers!
Purell liquid hand sanitizer will work well for a cleaner burn for the Trangia. There will be no soot on the bottom of your pot. Any liquid hand sanitizer work well.
Maybe so, I will try a "new" fuel for it shortly and see if it's better. It's a bit more pricey, but if it gets the same heat with less soot maybe it's worth it. Cheers!
Hi Melissa! I haven't tried this methylated spirit in oil lamps so I really can't tell. The manufacturer however doesn't recommend it for that purpose, maybe it is sooting to much..? Cheers!
Here in the states our hotdogs are pretty bland and tastless. You have to get creative if you want any flavor. I sometimes wrap my hotdogs in bacon and use toothpicks on each end to keep the bacon on. It works well on a grill or over a fire. Some people also cut a slit down one side and add cheese before the bacon wrap. Enjoy!
We have those hotdogs too, thankfully they aren't the only ones theese days. Haven't tried the bacon wrap on a hotdog but it sure sounds like a winner. Cheers Zach!
Looks pretty good, Red. I may have to give this a try. As far as my favorite dog, it would be hard to choose. After all, I do live in America which has dogs from all corners of the earth. Kinda hard to beat a good ole grilled bratwurst with sauerkraut, though. Or even a sweet Italian sausage slow simmered in marinara, topped with caramelized onion, provolone, and mozzarella. Also I make a sort of rendition of the choripan, but made up like my fajitas where I make a sour cream and pineapple puree with chili powder, cumin, and garlic, then top the dog with my guacamole and sliced pickled jalapenos. It's literally like eating a chorizo fajita, but on bread.
What can I say Chad, you've got three strong contenders there. The "fajita dog" kinda got me droolin just a lil' bit, so I think I'll give it a stab by the grill this summer. Cheers!
First time I heard a swede pronounce "chorizo" correctly! Great video and looks delicious. However, I recommend trying out fresh chorizo for the choripan. It can be bought in special stores around Stockholm, and probably Gothemburg/Malmö. Or made by hand of course, but that is for the real enthusiast, never done it myself... 😋
Thanks Steve! I guess you're thinking of 'Falukorv', and in my opinion the seasoning in that is to tame to really pull it off properly. It would work in a pinch but it wouldn't be my first, or second, choice. All the best!
Looks great! Do you ever use pot cozies for the mini or other cookers? Does your homemade multidisc still allow the mini to snap shut, i.e. is there enough clearance between the pot and pan?
Haven't got into cozies yet, Theis. I've thought about it a few times and if I was doing more dehydrated meals I think I would be more inclined to get one or more. The multidisc is just 1 mm thick so there's enough clearance to snap it shut. Cheers!
@@RedswedeOutdoors I just got a roll of "Termofolie" from Biltema, that I will try to make a cozy from - and thinking of making a multidisc from Ikeas "FINFÖRDELA"-chopping boards
Favor hotdog recipe for me isn't a recipe. Take the cheapest hotdogs on sale, cook it over a wood fire till charred on all sides, place a slice of America cheese on a slice of store bought bread and lay the hotdog in the middle and enjoy!
