Well, back to ranchlife…
Spent the day catching and cleaning up my house. Seriously, I was just gone overnight…
The sky is white with smoke from all the wildfires, but it did keep it a little cooler today, so I could achieve some painting on my garage… One more full day and it’ll be done…
Still no word from my cement guy, and I start back to work tomorrow… yuck.
Love my job, but…
Meant to share this last week, but time got away from me.
Anyone ever cook in a cream can?
Vernon bought me this Can Cooker last year, and I’ve used it a few times this summer. It’s great for making a large meal. I’d always heard about the old-timers using a real cream can to do this in, but all our cream cans got burned up in a shop fire we had 27 years ago!
First chop up every vegetable you have in your house. Well. That may be a slight exaggeration.
Potatoes, carrots, zucchinis, onions, celery, mushrooms… grease the inside of the can and layer your corn on the bottom first.
Follow with potatoes and carrots, then whatever else you have next.
Pour your seasonings in… I like onion soup mix. The last layer is your meat, this time I used just hamburger formed into patties. You could use chicken breasts or polish sausages or whatever you have.
Add 12 ounces of liquid… a can of beer will do… or water… or broth.
See, there’s no recipe, it’s just throw in whatchya got!
The can has a vent hole on top. Place it over high heat, either your stove or a hot campfire, (my open grill didn’t get hot enough fast enough – I was in a hurry). Once you see steam venting from this hole, continue to cook for 40 minutes.
Let sit for 5 minutes.
Grab a large roasting pan and pour everything in, taking care not to spill or burn yourself!
Serve it up!
Anyone ever enjoy one of these cream can dinners before?
Find me here!
OMG!! I want one!! Any idea where I could buy one of those in California? Can you buy them on line?
I have the same can cooker! And you are right about being careful not to burn yourself!
I have done crayfish, crab, lobster, shellfish boils – kind of like this.
Corn on bottom – new potatoes – onions – celery – sausage – add liquid and a boil seasoning (Old Bay is my preference) boil for a while – then add seafood – cover with seaweed if available (if not – skip this) cook some more – dump out on news paper lined table. (I maybe a Texan, but the Chesapeake Bay and coast of Maine are dear to my heart)
Your little cream can would be a WHOLE lot better than the propane rig I have that is just a large pot with a lid.
It is made well, and specifically for cooking, unlike real cream cans!
We call that a Low Country Boil. Shrimp is very common mixed in with the sausage. (And lots of Old Bay or Zaterans)
Looks delicious!