Campfire Surf & Turf + Sourdough Breakfast Pizza (ASMR + Music)

[Emmanuel Romo]

Thanks for watching. This is mostly a compilation of cooking over fire, wood processing, cookware testing, coffee making and general fun admiring God’s hand. My friend in the video wrote the song, “Your Plan”, playing throughout the video from inspiration gathered under the Holy Oaks. Credits at the end of video for gear in footage.

[Matthew / BPL]

That was a lovely video. Thanks for sharing it.

[Bonzo]

So, when the fish was placed into the pan, my first thought was “that’s eerily similar to my small crepe pan…” and, wonder of wonders, you do indeed have an MB carbon pan.  No wonder it looked so similar… 🤣

A couple of questions on the cooking techniques:

1. The steak was seeming to warm for awhile underneath the coal bed of the folding stove, and then it looked like you salted it; is that correct?
2. The sourdough pizza: the dough itself looked almost like a 100% hydration starter, straight from the container…it went straight into the pan and then onto the heat.  Can you shed a bit more light onto the process, there, and detail what you were doing with the dough to get it ready for baking?

Also: RICE RAMEN!  I’m so happy that someone else knows about it!  Finally, I’m not alone in the world!

[dirtbag]

I’m starving now!!! All that food looked delicious! She has a nice voice too. Thanks for posting.

[Emmanuel Romo]

Matthew King: So happy you enjoyed it and thanks for the sub!

 

Bonzo: MB pans rule! I have a 7″ crepe for solo egg frying, 9 inch skillet for 2+ cooking and dry baking and 11 7/8″ for group cooking and baking.

Earlier in the video when i put coals into the 5″ folding firebox stove my steak was still rock solid frozen. I placed it under the Uniflame bonfire pit to defrost it slowly…it took a while. By the time night fall came around and I took coals from the larger stove and transferred them to the firebox- the steak was still cold but not frozen.

As far as the sourdough- thats my girlfriends passion project- I am the lucky beneficiary of that. Yes that is 100% hydration starter (also warmed under the fire a bit to loosen)  spread onto the well-seasoned skillet. Baked for a little to allow the crust to form with the tomatoes. Then finished the baking with all the cheese, eggs and sausage.

Rice Ramen does rule- easier for me to digest.

 

dirtbag: Lizzy does have a great voice. She is half french but has traveled the world for inspiration. She speaks and sings in english, spanish, german and french. She works hard to get out there but I encouraged her to collaborate with my channel so it’s not strictly food/gadget pr0n lol. I want to support local independent artists with my channel. Thanks for watching!

 

[Matthew / BPL]

So what’s the longer rectangular stove that you use with the pans?

[Bonzo]

That’s interesting, using the starter in that way.  I’ll pull some of mine out and see what happens when I cook it as described.  I assume you added some form of salt before the frying?

[Emmanuel Romo]

My partner says it was 100% straight starter on the skillet then tomatoes, onions, olive oil + Italian herbs. Skillet has to be preheated. It bakes for 1o minutes.

[Bonzo]

Hmmm…even more curious.  I shall experiment.

[Author]

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