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other dog

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the best diesel engine mack has made was?  

85 members have voted

  1. 1. the best diesel engine mack has made was?

    • Thermodyne
      18
    • Maxidyne
      22
    • Econodyne
      0
    • Magnadyne
      0
    • E6 4V head
      9
    • E7 4V head
      12
    • E9 4V head
      21
    • older ENDT V8 2V head
      2
    • other engine not mentioned
      0

I got that old stew pot all clean and ready for it's next mission.I really should have done it yesterday,but...you know how that goes! I sprayed it out with the hose and it came pretty clean,then I scrubbed it and rinsed it,then boiled it out again,dumped it and reseasoned it with Crisco while it was still hot and dry.All I gotta do now is let it cool and put it away.It probably doesn't need to be reseasoned every time,but it can't hurt,as it's used infrequently.That's probably why it cleans easy and i've never had any problem with anything sticking. Now I can finally sit around and relax,which is one of the things I do best,just don't get to do it very much so I need the practice. I need some ear plugs too,'til Jobyna gets done woofing about me using her good dish towel on the stew pot and getting it dirty.Geez,what's she expect me to wipe it down with? I thought that's what they were for! I know-next time i'll use a pillow case,just to show her who's boss around here. If y'all never hear from 'ol otherdog again,you'll know what happened.

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That looks like a really good iron stew pot. And I re-season my cast iron frying pans each time I use them, too.

I am curious, How do you keep the fire slow and low enough to let the pot simmer while the stew cooks?

I normally cook my stews and soups on the stove in the kitchen, but this looks like a great idea, if the fire can be controlled.

Paul VS

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If you have a microwave in that peterbilt you can have stew through the week. I figured you would have done left out by now.
no , I unloaded in Roanoke Friday night,so I won't be leaving until tomorrow,or maybe Tuesday morning-got an appointment at the eye Dr. tomorrow at 3:45. There's hardly any stew left now-I had stew for lunch today,and stew for supper.
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That looks like a really good iron stew pot. And I re-season my cast iron frying pans each time I use them, too.

I am curious, How do you keep the fire slow and low enough to let the pot simmer while the stew cooks?

I normally cook my stews and soups on the stove in the kitchen, but this looks like a great idea, if the fire can be controlled.

Paul VS

Hi Paul-I ordered that pot from Cabela's,probably 7 or 8 years ago...maybe more,I don't remember.I think it cost $179,but i'm not sure about that either. It's a 30 qt. pot,and at the time they had smaller ones and some bigger ones too,but the price jumped way up for the next bigger size which was a 36 qt. and I figured 30 qts. was big enough anyway,and it is for me.I don't know if they still carry them or not,I don't see them in their catalogs anymore. The pot has 3 legs on it that you can't see in the picture because it's sitting on the stand.I used to set the legs on some bricks or something and make a fire under it or around it and it was hard to regulate the heat,but a friend of mine made the stand for me so it's up off the ground high enough to work with it now.I closed the sides in on 2 sides and when I start I put the meat,potatos,and onions in first because that's all the raw ingredients,and let them boil 'til they're done.As the fire burns down I just put just enough wood on it to keep it going the rest of the way-i'll use long pieces of wood so I can pull them out if I need to,or as they burn off I can just push them in further.If the stew looks like it needs more liquid,i'll leave the liquid in the vegetables when I pour them in,if I want to thicken it up i'll just pour the liquid off first.I like to have it boiling when I put the first gallon of vegetables in,that cools it down some,and when it comes back to a boil I put the next gallon in.By the time I put the corn in ,which is always last,i'll have very little or no fire,and it'll stay hot all evening.If it was real cold i'd keep the fire going,but like it was Saturday I just let it go out and the stew was plenty hot enough to eat when I emptied the pot. My brother has a pot that'll make 3 or 4 of mine,but he uses a gas burner under it. You can read all about the pots here-I guess mine is the 29.8 qt. model. http://www.thecellarstore.com/potjiepot.html I just googled "potjie pots"
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Oh well,I thought I didn't stick or burn anything because I knew what I was doing,but after I read all that info I found out it's because the pot is designed to be pretty much idiot-proof,just what I need! I think it was money well spent,good for large gatherings.I've made at least one stew in it every year since i've had it,usually more.That's all i've ever cooked in it except one year I made chili.

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Oh well,I thought I didn't stick or burn anything because I knew what I was doing,but after I read all that info I found out it's because the pot is designed to be pretty much idiot-proof,just what I need! I think it was money well spent,good for large gatherings.I've made at least one stew in it every year since i've had it,usually more.That's all i've ever cooked in it except one year I made chili.

I think I'd better get one.

Thanks,

Paul VS

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Oh well,I thought I didn't stick or burn anything because I knew what I was doing,but after I read all that info I found out it's because the pot is designed to be pretty much idiot-proof,just what I need! I think it was money well spent,good for large gatherings.I've made at least one stew in it every year since i've had it,usually more.That's all i've ever cooked in it except one year I made chili.

I think I'd better get one.

Thanks,

Paul VS

I think it's money well spent,i've really enjoyed mine and gotten lots of use out of it,and it should last way longer than I will.
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