SeabeeCook's playlists on YouTube

As I posted last year, I have several playlists on my YouTube channel. Playlists are a popular way to collect videos in a single location to share with the public. With some exceptions, these videos were created by others. Here are my current playlists:

Bread bakers -- I lead off my bread baker's playlist with a series by Ken Forkist, author of Flour Water Salt Yeast and owner of Ken's Artisan Bread & Pizza in Portland, Oregon. Ken walks you through his process for baking bread, from autolese to baking, in eight videos

Scones -- Scones fascinate me. I enjoy a good scone. They come together much like a biscuit and can be prepared in the afternoon for baking in the morning. Both videos currently in the scone playlist are imports from "across the pond." Included are the metric formula for basic scones.

Techniques for the Professional Baker -- This is a series of baking videos by King Arthur Flour in Norwich, Vermont. Bakery director Jeffery Hamelman leads viewers through the professional bread baking process with head baker Martin Philip. Interesting watching for anyone that would like to see how the pros do it.

Filipino cooking -- My fascination with Filipino cooking grew out traveling in and out of the Philippine Islands back in the 1970s. It’s been said that Filipino cuisine was fusion long before the term was fashionable. Filipino food is a “melting pot” of food and foodways from throughout Asia, the Iberian Peninsula and the Americas. It’s a blending of wide-ranging cultural influences over many centuries.

Feather River Camp -- I've been know to shoot a video or two at Oakland Feather River Camp, where I am the executive chef each summer. Watch a Union Pacific freight train slide past the camp or view (almost) humorous videos from the kitchen.

Check back frequently as the lineup changes. From time to time, I add (and occasionally remove) videos from my playlists. I plan to add more baking videos and to develop a playlist on cast iron cooking. Enjoy ...

Steak macaroni & cheese by Lodge

SeabeeCook's playlists on YouTube

I have two channels on YouTube. While I'm not sure how it happened, they are Steven Karoly's channel and SeabeeCook's channel. One day I will merge the two.

I've created several playlists on my named channel. Playlists are a popular way to collect videos in a single location to share with the public. With some exceptions, these videos were created by others. Here are my current playlists:

Bread bakers -- I lead off my bread baker's playlist with a series by Ken Forkist, author of Flour Water Salt Yeast and owner of Ken's Artisan Bread & Pizza in Portland, Oregon. Ken walks you through his process for baking bread, from autolese to baking, in eight videos. Next is a three-part series on Saveurs, a traditional French boulangerie, chocolaterie and patisserie in Dartmouth, England. Included in the 20-some videos are several that I shot at a baking workshop.

Scones -- Scones fascinate me. I enjoy a good scone. They come together much like a biscuit and can be prepared in the afternoon for baking in the morning. Both videos currently in the scone playlist are imports from "across the pond." Included are the metric formula for basic scones.

Techniques for the Professional Baker -- This is a series of baking videos by King Arthur Flour in Norwich, Vermont. Bakery director Jeffery Hamelman leads viewers through the professional bread baking process with head baker Martin Philip. Interesting watching for anyone that would like to see how the pros do it.

Feather River Camp -- I've been know to shoot a video or two at Oakland Feather River Camp, where I am the executive chef each summer. Watch a Union Pacific freight train slide past the camp or view (almost) humorous videos from the kitchen.

Check back frequently as the lineup changes. From time to time, I add (and occasionally remove) videos from my playlists. I plan to add a Filipino cooking playlist soon. Enjoy ...

German red cabbage video

While Chef Brett Hoffman's recipe for German red cabbage looks interesting, I'm partial to my family version. Red cabbage is know as blaukraut, or blue cabbage, in parts of Germany, the birth country of my great grandmother Ella.

I limit my seasonings to whole cloves, salt and pepper. The chef adds bay leaves and cinnamon sticks. The key to Karoly red cabbage has to be the bacon, along with quality apple cider vinegar. I rely on the apples and apple juice to impart a bit of sweetness into the cabbage.



Chef Hoffmann's Red cabbage

1 or 2 heads of purple cabbage, quartered and chopped
1 large yellow onion chopped
2-3 Washington apples thinly sliced (applesauce is used in the video)
2 mandarin or navel oranges peeled
1 tablespoon whole cloves
1 cinnamon stick
3/4 cup bacon fat
1-2 cups white wine vinegar
1 cup water
Sugar
1/4 cup red wine

Combine all ingredients except cabbage in a pot and cook down. Add ¾ cup bacon fat and cabbage to the pot with 1- 2 cups white wine vinegar and 1 cup water. Cook cabbage until tender but firm and then add sugar to taste and ¼ cup red wine.

Recipe credit: ABC15 Arizona

Chef Hoffmann's restaurant, Haus Murphy's (Glendale, Ariz.) website

Bacon roses for your sweetheart

I thought this video appropriate with Valentine's Day around the corner. Like edible arrangements made from seasonal fruits and chocolate, nothing says "I love you" like bacon! My only advise: please share.


Video description: "Last minute gift for your Valentine? Give them a bouquet of bacon!"

World War II Army field kitchen

Yes, I'm still alive! My last post to 'Round the Chuckbox was over a month ago. I do intend on resuming posts soon. In the meantime, enjoy these videos of World War II era U.S. Army field stoves.


Video description: "Byron "Cooky" Vinyard explains the M1937 field range stove."


Video description: "It has been said that an army marches on their stomachs. For American units in World War II, the field kitchen was the only thing between the hated C-rations and hunger for GIs near the front lines. This functioning field kitchen was set up in the Allied encampment at the Collings Foundation's 2013 Battle for the Airfield re-enactment."

How to dice an onion

In my culinary career I have used two or three onion dicing techniques. The method I used for the first 20 years of my career differed from the conventional technique. Yet it worked most of the time. I now use a method similar to the one demonstrated by Sporting Chef Scott Laysath.


YouTube description: "Published on Aug 28, 2014. Scott Leysath demonstrates the fast and easy way to dice an onion."

Chuckwagon videos

Here's a YouTube videos series on the history of the chuckwagon. It also includes the basics of Dutch oven cooking at the wagon. The gentleman is well-spoken. He gives interesting detail on Nineteenth Century cattle drives and the chuckwagon, cook and Dutch oven. I believe the videos were filmed at the Oak Grove Cowboy Weekend in Michigan.

Chef under pressure

Credence Clearwater Revival song melting in the CD player? Oven alarm sounding? It's not a problem for this chef. Note his steady hand as he calmly sprinkles sugar and cinnamon over the baked apple pancake.

Recovering a rusty Dutch oven

"You can't beat cast iron," says Scott Leysath, the Sporting Chef on the Sportsman Channel. "No matter how it's been abused, you can always bring it back to life."

Watch Cee Dub demonstrate how to rescue a rusty cast iron Dutch oven in this Camp Chef video. You can heat the oven inside your home oven. However, open the windows for ventilation and be ready to fan the smoke alarm.

At the end of the video, Scott gives the link to Cee Dub's website, where you can purchase Lodge and Camp Chef outdoor cookware.

Sourdough cinnamon rolls by Kent Rollins

Here's a nice video by cowboy and chef Kent Rollins.


YouTube description: "Kent Rollins shows how to make these glorious lil' pastries."

Sawdust

Sometimes you do what you have to do!

Chef's dreams

Even chefs dream of a better world!

Never cross the cook on the open range

Enjoy the opening sequence to the 1968 Western Classic Will Penny. Slim Pickens played the chuckwagon cook. All I have to say is never steal biscuits from the cook!

"Chuck! Come on you cow nurses," hollers the wagon cook, played by Pickens. "Come and get it or I'll throw it out. Chuck's on!"


Video description: "Will Penny -- (Movie Clip) Open, Git Along
"Elongated opening sequence featuring star Charlton Heston and Slim Pickens as the crusty cook, in writer-director Tom Gries' Western Will Penny, 1968, photographed by Lucien Ballard."

Kent Rollin's 1876 Studebaker chuckwagon

Have you ever wondered what goes into a well-designed and well-stocked chuckwagon?

"This was our kitchen cupboard, our kitchen table, our kitchen counter. Everything was done right here on this old chuckbox," explains cowboy chef Kent Rollins from the working end of the chuckwagon. He frequently caters with his wife Shannon out of the back of his 1876 Studebaker chuckwagon.

Kent answers these questions in this video by Western Horseman. Remove the tailgate, fit in a chuckbox and "any wagon" could be converted into a chuckwagon. Kent explains the setup of the chuckbox and table, boot, coffee grinder, side table and water barrel.

He also introduces the topic of cowboy etiquette. "It was always law. It was always in the code of ethics (for) cowboys and cooks that this was sacred ground. Between this chuckbox lid and my fire no cowboy would ever enter," explains Kent in the video. Cowboys respected the cook. They wouldn't come under the tent fly without asking permission.

Enjoy ...


YouTube description: "Kent Rollins shows the key features of his 1876 Studebaker chuckwagon."

Cowboy Tastes & Tales with Kent Rollins

Cowboy chef and humorist Kent Rollins has a new gig. "I've teamed up with Western Horseman for a special recipe series," Kent wrote in a recent email broadcast. "Beginning this month, for a year, I'll be sharing a recipe and story in each issue."

"Whether you're stoking up the fire to fix some grub in your Dutch ovens, or looking to create something special in your home, these are favorite recipes I'm excited to share with ya'll."

Look for a copy of Western Horseman at your favorite newsstand or subscribe to the magazine. Kent promises you'll "get your issues delivered right to your homestead." I'm off to locate my copy. Are you?


YouTube video description: "Cowboy Chef Kent Rollins lists the best Dutch ovens for cooking over coals."

Chef Tyrone's pulled pork technique

Chef Tyrone of the Tyronbcookin: Seasoned and highly flavored blog has been running a series on menu items from his job. Last week he featured red beans and rice along with his thoughts on two fundraiser menus (pancake breakfast and Thanksgiving dinner. Interesting food related tidbits fill the spaces in between food articles.

Today Tyrone posted the first of a promised series of short how-to videos. "I am trying out a few introductory videos from the work kitchen and maybe even my home kitchen," said Tyrone on his blog. "(Each video) will be short and to the point. If you would like more details of the video in each post, please be sure to comment!"


YouTube video description: "Cooking Boston Butt in convection oven for pulled pork sandwiches."

Reliving the chuckwagon tradition on the Bell Ranch, part 2

Here's the second video from Kent Rollins. He spent most of the month of June the "pulling" the the chuckwagon on the massive Bell Ranch in northeastern New Mexico. Along with his wife Shannon, the two fed a crew of cowboys from the ranch chuckwagon. As the crew finished work at one pasture, Kent and Shannon drove the team of horses to the next pasture, where they set up camp and worked early mornings to the setting of the sun.

The message of this video shifts from cooking to the life of the cowboy on a traditional Western ranch. Several Bell Ranch hands explain what the cowboy life means, including the values and the traditions they hold.


You Tube description for the first video: "Not since 1958, has The Bell Ranch pulled a traditional chuck wagon. This two part mini-documentary follows the crew of The Bell and Kent Rollins, as the chuck wagon "cookie," as they revive the tradition of pulling a chuck wagon with a team for the four week spring gathering."

Reliving the chuckwagon tradition on the Bell Ranch

Chuckwagon cook Kent Rollins spent most of the month of June the "pulling" the the chuckwagon on the massive Bell Ranch in northeastern New Mexico. Along with his wife Shannon, the two fed a crew of cowboys from the ranch chuckwagon. As the crew finished work at one pasture, Kent and Shannon drove the team of horses to the next pasture, where they set up camp and worked early mornings to the setting of the sun.

Enjoy the video. In it, you'll see the chuckwagon in action and view a map of the 290,100-acre ranch. Kent also explains how to prepare Upside Down Pizza. "Them boys eat it up faster than we can put it down on the table," said Kent in the video.


You Tube description: "Not since 1958, has The Bell Ranch pulled a traditional chuck wagon. This two part mini-documentary follows the crew of The Bell and Kent Rollins, as the chuck wagon "cookie," as they revive the tradition of pulling a chuck wagon with a team for the four week spring gathering."

A camp cook's theme song

The Marty Stuart Show on RFT-TV featured Western musical act Riders in the Sky last night. Near the end of the 30-minute show, Marty introduced the quartet's last song.

"Well, thank you. You know, Marty, anybody who's watched a western movie or seen a TV show, look carefully," responded Ranger Doug. "There's always a cook and a sidekick. Gotta be. It's in the union rules. We've had one for 34 years. Ladies and gentlemen, I want to introduce to you our cook, our sidekick, Side Meat."

"Upright 'bunkhouse' bassist'" Too Slim came out on stage. "Howdy folks. Oh mighty fine, boys, mighty fine," quipped Too Slim, thinly disguised as camp cook Side Meat. "I've been out back there cookin'. I'm doin' the caterin' for the show now."

The band performed "I've Cooked Everything." This was the first time I heard the song. Set to the 1962 Hank Snow tune, "I've Been Everywhere," the chorus goes like this:

I've cooked everything man,
I've cooked everything man
I've made them cowpokes sing man
I've made that dinner bell ring man
I've got plenty more hash to sling man
I've cooked everything

Listen to the YouTube video. It's time I selected a theme song for "Round the Chuckbox. How 'bout "I've Cooked Everything"?


Video description: "Riders In The Sky @ The Downtown Nashville Public Library, August 2010."