It is awesome to see the new gear; nessmuk knife/axe and a frost river pack. I have been using the Isle Royale and the scout day packs... amazing quality and prices.
Sarge, Great video man. I love the cooking videos as this is the time in camp when the wild stories of the trapping day would be shared. Keep it up Brother, us old soldiers always miss the dirt.
Sarge, all your videos are all very very good and extremely informative and gosh darn entertaining with the way you choose your times to get excited and utter those sarge only remarks ("...go bang your heels" lol and "I don't care if it was pink elephants.." lolol). BUT when you do the camp cooking series man oh man I am glued to the screen. I think I blinked maybe twice during this vid lol! Damn fine work, sir. Damn fine and much much appreciated.
thanks for another vid Derek....made me hungry! i see you kept the FR woodsman pack....i'm a fan of frost river, i have several of thier rucks though not the woodsman. yer doin a great job on yer vids and its appreciated...woods
Great video sarge. Just started watching your videos after seeing you in the cabin fever series over at Dave's channel. I'm from Taunton also, and come from a Portuguese family. I love this soup and never thought of trying to make it outside. Now that the nights are getting chilly, this would make a great meal to eat by the fire.
WOW that looked so good!!! The shot were you showed it on the fire boiling i swear i could smell it. We have a sausage here were i'm from called Chorizo. Its a Mexican sausage looked pretty much the same as what you were eating.
Hey man, great video. Nice and calm, no rush or fuss. Soup/broth looks good, we have something similar in Scotland. Can I just say, your cans are similar to billy cans, when I have mine packet I stuff the space with spare socks, gloves, scarf, sauce for stews, little bags of rice. It stops them from rattling about.
awesome fire lay brother. pretty nice Nusmuk cook type set, course I am a big fan. each time I read Nusmik book i pull something new. soup looks awsome
Dude, bringing me back to running the hills in Fall River. All that's missing is the sweet Bread. The WV class may be in range for me. Ill wait for the exact dates to plug it in.
Its odd that I found your channel awhile back and I related to you instantly. We are both military, my family is also Portuguese, my family settled in fairhaven mass. Its great to have found your channel. Keep up the awesome bids brother. One day I hope to go to your school and meet you. Don't giveaway to much of our ethnic cooking secrets lol. Thanks for reminding me of our heritage.
Thanks brother. Put the Nessmuk series off until next year actually. When I started my new job it took too much time.....don't want to half/ass the series so...
ive always wanted a nice tin nesting set since i was a boy scout, id leave the largest but take the rest haha, SICK setup man. i miss portuguese sweet bread bro, havnt found it organic yet ; ( awesome vid, got me thinking i need to think what im gonna bring to share for our overnight, maybe cod and bacon we'll see haha
I wished I were over there I'm in Wa State, it's a full on lightning storm right now. That looks to be a beautiful camp you have and I wish nothing more than to be there to enjoy the time spent well. 'Eh I'll have my wife home soon and we'll sit on the porch and listen to the rain and watch for the next strike about a minute apart now :)
when you start cooking it reminds me of cold weather ..grouse falling from tall trees and being cooked in butter with beans .. big deer ...dead beaver ...dead dear lol ....you know your thumb nail pic for your videos are top notch !
Man you are making me hungry ... love the new series keep it up derek... Love the Nessmuk knife you are carrying is it a bhk... love their stuff.... great start to a new series ... greetings from nc.... tim
Thanks bro. Ya....first time used it so wanted to show the whole set.......the big one will be at camp for sure Probably only pack 2 and the cup to be honest
looks good bro. at for the tin cook set nice set but i dont think i would pack the large one unless I knew there was going to be 5 plus people camping with me lol .
Looks good sarge...i know you said there was enough for 2 or 3 people...but you looked like you were putting a hurting on it...lol...take care and keep up the good work
HA! Thanks man. I was using a BHK Muk. Got the tinware at TurkeyFootLLC..........aluminum is garbage IMO, stainless and titanium are obviously good and I have some of each........it was only for the traditional manner why I have the tin set.
You should get some bacalhau (that's how you spell it in Portugese, right?) sent over from Norway. Portugal (and Spain) are our no 1 buyers of that stuff. Great food, cheers from Norway!
Tried the recipe, but had to use Spanish chorizo, excellent. Loving the micro-tipi vids too, hope it's done before the little woodsman is too big for it ;-)
The vid is awesome :) It reminds me one soup that my mom used to do. The only difference is that she adds some spaghetti pasta to it and puts a little bit less of chouriço and linguiça. And we cal it "sopa de feijão com massa" which means soup of beans with pasta. I guess even here the soup ingredients depend on the personal taste of the person who does it. Nicely done man :)
Brilliant my friend. My wife is Brasilian. I recognised this food straight away. It is a variation of Feijoada. I am sure it tasted great but you are missing the beans. The beans are the core of this food. Simple kidney beans, stewed for a few hours. This is the heart of the meal. Not a criticism, only an observation. I love you cooking series.. You give so many ideas!!!!!!
Married into New England. A girl from New Bedford area.. Chourico is about the best thing you could ask for, other than said lady. Headed up to Baxter State Park in a couple weeks and was plannin on hiking in a link of Chourico... All the more reason, now.
In my career, I have photographed many Portuguese weddings. One thing is always consistent...The food is outstanding! Is the Chourico the same as Chorizo? I had always believed Chorizo to be spanish or mexican...a spicy type of sausage. Looks excellent. I'll have to try it. I'm with Redshift-- I'd add the onions, then add some celery, garlic and crushed red-pepper. I guess my Italian comes out in my cooking. Thanks Derek.
Cool video Sarge. Unfortuneatly Im not as in touch with my Portuguese roots as you. But quick question- how long would the left over soup keep at a camp like that? Of course in cool or cold weather it would keep longer, but say during warm weather like summer or spring, how long could it last in the pot at camp?
Another great vid, Sarge. Not to get off topic but i wonder what the hell ran behind you. Top left of screen about the 7:29 mark. Thanks for all the vids and knowledge. Have a good one brother!
Say Heah Sarge, I got two very similar knives. I got my first one called the Fox Patang Bushcraft Jungle Knife. My second one is called the Fox Jungle Parang. Both have suttle differences. But both come with a Survival Kit you can attach to the Sheath. Anyhow the survival tin can be used to cook in, just by removing the rubber seal. I also got the Brotish Army Issue Clasp Knife. For two reasons. I like doing afternoon delights. The can opener opens my Pork and Beans I eat with a good quality butcher style hot dogs mustard/onions. and the Marlin Spike makes taking down traps to loosen knots. But I smike cigars only. Yeah, that's right, I don't inhale, heh heh heh. So sometimes I use a cigar mouthpiece. So my b Bokor Tech Tool with the Small Pliers, the Awl, the Corkscrew to untangle paracord cone in very handy. I use the pliers to take the shorties out of my cigar mouthpiece. So yeah it comes in very handy. Oh yeah the can opener.,,.p
For sure.....I was stationed there for a couple years and frequented a Portuguese Restaurant in the area
It is awesome to see the new gear; nessmuk knife/axe and a frost river pack. I have been using the Isle Royale and the scout day packs... amazing quality and prices.
Time well spent . You create a great vib with your videos. Thanks for sharing your fire.
I'm glad you mention your Portuguese origin. Continue to share your knowledge with us. Greetings from Portugal, S. Miguel Island.
Great vid Sarge ... camp cooking vids are always worth the time to watch
Sarge, thanks for sharing a little bit about your family history. That food looked delicious.
Sarge, Great video man. I love the cooking videos as this is the time in camp when the wild stories of the trapping day would be shared. Keep it up Brother, us old soldiers always miss the dirt.
Thanks buddy. Yes....I have some vids in the works for hunting and trapping season. ALL going to be in the Mountain Man series
Keep those recipes coming, Sarge! Love it!
Sarge, all your videos are all very very good and extremely informative and gosh darn entertaining with the way you choose your times to get excited and utter those sarge only remarks ("...go bang your heels" lol and "I don't care if it was pink elephants.." lolol). BUT when you do the camp cooking series man oh man I am glued to the screen. I think I blinked maybe twice during this vid lol! Damn fine work, sir. Damn fine and much much appreciated.
MrJ3gather HA!.....thanks brother, much appreciated
Great kitchen and cooking my friend. Looks and sounds tasty ; ) Well done Derek. ATB Sepp
Man! What a great meal for the woods. Thanks for letting us join you in best restaurant in the world. Thanks for sharing...
thanks for another vid Derek....made me hungry!
i see you kept the FR woodsman pack....i'm a fan of frost river, i have several of thier rucks though not the woodsman.
yer doin a great job on yer vids and its appreciated...woods
Thanks for letting me know where to find them Sarge. I have to get me a set. Thanks again for the great videos.
Great videos. Thanks for letting know to the world the Portuguese flavores. Obrigado
; )
Thanks man. You can use Keilbasa (polish sausage) as well....its pretty good too.
Great video sarge. Just started watching your videos after seeing you in the cabin fever series over at Dave's channel. I'm from Taunton also, and come from a Portuguese family. I love this soup and never thought of trying to make it outside. Now that the nights are getting chilly, this would make a great meal to eat by the fire.
That looks so good. I don't know how I have missed a few of these videos over the years.
+Donny B Getting into some oldies huh? lol
I need to material to watch. lol You have been putting a few out regularlt lately and I am getting spoiled.
thanks man.....we have had the rain for a while now as well, first good day in a bit
WOW that looked so good!!! The shot were you showed it on the fire boiling i swear i could smell it. We have a sausage here were i'm from called Chorizo. Its a Mexican sausage looked pretty much the same as what you were eating.
Great recipe, Sarge ... just tried this one at home myself ... awesome
I just have soooo much gear and try many different things. I do use it, maybe just not when doing videos. I like it, I like my other setups as well.
Hey man, great video. Nice and calm, no rush or fuss. Soup/broth looks good, we have something similar in Scotland. Can I just say, your cans are similar to billy cans, when I have mine packet I stuff the space with spare socks, gloves, scarf, sauce for stews, little bags of rice. It stops them from rattling about.
awesome fire lay brother. pretty nice Nusmuk cook type set, course I am a big fan. each time I read Nusmik book i pull something new. soup looks awsome
Thanks buddy. Very proud of my Portuguese heritage, for sure.
Thanks brother. Ya I usually do the same with stuffing the empty spaces.......first time out with this kit tho.
Dude, bringing me back to running the hills in Fall River. All that's missing is the sweet Bread. The WV class may be in range for me. Ill wait for the exact dates to plug it in.
Its odd that I found your channel awhile back and I related to you instantly. We are both military, my family is also Portuguese, my family settled in fairhaven mass. Its great to have found your channel. Keep up the awesome bids brother. One day I hope to go to your school and meet you. Don't giveaway to much of our ethnic cooking secrets lol. Thanks for reminding me of our heritage.
Thanks brother. Put the Nessmuk series off until next year actually. When I started my new job it took too much time.....don't want to half/ass the series so...
Right on man!.....glad ya gave it a shot
ive always wanted a nice tin nesting set since i was a boy scout, id leave the largest but take the rest haha, SICK setup man.
i miss portuguese sweet bread bro, havnt found it organic yet ; (
awesome vid, got me thinking i need to think what im gonna bring to share for our overnight, maybe cod and bacon we'll see haha
I wished I were over there I'm in Wa State, it's a full on lightning storm right now.
That looks to be a beautiful camp you have and I wish nothing more than to be there to enjoy the time spent well.
'Eh I'll have my wife home soon and we'll sit on the porch and listen to the rain and watch for the next strike about a minute apart now :)
Hey Tim.....thanks man. Yes was a BHK Muk.
when you start cooking it reminds me of cold weather ..grouse falling from tall trees and being cooked in butter with beans .. big deer ...dead beaver ...dead dear lol ....you know your thumb nail pic for your videos are top notch !
You're right man. I have a couple Spanish favorites as well......maybe a video on one soon!
Thanks man
Man you are making me hungry ... love the new series keep it up derek... Love the Nessmuk knife you are carrying is it a bhk... love their stuff.... great start to a new series ... greetings from nc.... tim
Great video brother, thanks for sharing your knowledge
Thanks brother....i will have to watch back
Sure would man! Thanks
I agree....its very important
Thanks for a simple idea to keep in my kit I like the tin!
Appreciate that brother, thank you
Thanks for stopping by man. Another Portuguee from Taunton hahaha, NICE!
Looks great. Something i'll have to figure out in wisconsin.
Looks really good. I am gonna have to try this. Thanks Buddy.
Thanks for having us I needed a getaway, thanks man!!!
LOL....right on brother. Sweat bread is legit for sure. Cool....hope you can make it to the class man.
BTW, being from the Texas Gulf Coast, and partial to Louisiana cooking, I've gonna have to try that with Andouille sausage. Gotta be good.
Can always depend on something great in your videos, man you had me hungry and I haven't long got in from supper
another awesome video sarge. can't wait for the nessmuk series. - stony
Thanks man.....have some videos on other uses of sauces and the like coming ; )
Got the tin set at turkeyfootllc
yes I have fried it....awesome!
thanks for the share as usual I would like to see a video on clothing and explanation on why you choose that including foot wear thanks
Right on buddy, thanks
Agreed brother
Thank you
No worries man. If and when ya can make one....I will be there haha.
Thanks man.....I agree
No doubt brother
Thanks bro. Ya....first time used it so wanted to show the whole set.......the big one will be at camp for sure
Probably only pack 2 and the cup to be honest
GOT IT... MAKES SENSE...
THANKS AGAIN FOR ALL THE GREAT VIDS...
TAKE CARE
Sarge your from Portugal wow do u speak Portuguese? Man sopa de dia looks delisiosa chef . Excellent vid . God bless you and your family.
We got a similar type pork dry sausage here in Europe, called Chorizo. A bit more dry than those you got. Thanks for the vid!
looks good bro. at for the tin cook set nice set but i dont think i would pack the large one unless I knew there was going to be 5 plus people camping with me lol .
Thanks buddy. I shot it at one of the usual spots around my house
Yup....BHK Muk it was
Great video!
Made the soup last night with Cajun Andouille sausage. Great, as I suspected. Thanks, Sarge.
Looks good sarge...i know you said there was enough for 2 or 3 people...but you looked like you were putting a hurting on it...lol...take care and keep up the good work
HA! Thanks man. I was using a BHK Muk. Got the tinware at TurkeyFootLLC..........aluminum is garbage IMO, stainless and titanium are obviously good and I have some of each........it was only for the traditional manner why I have the tin set.
Will bring some Linguica and Chourico with me when I come down ; )
Thanks brother
LMBO....thanks bro. Ya man....as you know, longer you cook that home made sauce...the better!
Thanks again for the kind words my friend
You should get some bacalhau (that's how you spell it in Portugese, right?) sent over from Norway. Portugal (and Spain) are our no 1 buyers of that stuff. Great food, cheers from Norway!
Thanks a lot brother
Great videos! Um abraço de Portugal!
obrigado pa
Your tin set reminds me of Matryoschka (Russian Nested Dolls).
Well done!
Tried the recipe, but had to use Spanish chorizo, excellent.
Loving the micro-tipi vids too, hope it's done before the little woodsman is too big for it ;-)
Replied, thanks again man......pretty nice of ya I tell ya
Obrigado pa
The vid is awesome :) It reminds me one soup that my mom used to do. The only difference is that she adds some spaghetti pasta to it and puts a little bit less of chouriço and linguiça. And we cal it "sopa de feijão com massa" which means soup of beans with pasta. I guess even here the soup ingredients depend on the personal taste of the person who does it.
Nicely done man :)
Your'e right Sarge that Portugese rolls are the Best. I will make some soon. Do you think I could use Kielbasa ? Great video. Digger
Brilliant my friend. My wife is Brasilian. I recognised this food straight away. It is a variation of Feijoada. I am sure it tasted great but you are missing the beans. The beans are the core of this food. Simple kidney beans, stewed for a few hours. This is the heart of the meal. Not a criticism, only an observation. I love you cooking series.. You give so many ideas!!!!!!
Nice!
the reason I asked about clothing I think it is as important as a knife or any other piece of gear and is not all ways covered real well thanks
thanks
I have good friends who are portages. They make there own. It's very labor intensive. But so good!
Married into New England. A girl from New Bedford area.. Chourico is about the best thing you could ask for, other than said lady. Headed up to Baxter State Park in a couple weeks and was plannin on hiking in a link of Chourico... All the more reason, now.
Delish for sure man, enjoy
Thanks
Thanks buddy
What a huge surprise! :) you're Portuguese descendent? Outstanding! Greetings from Portugal! :)
right on man
Fall River, Dartmouth, And Bedford.Those must be common names, because all of them are within 20 minutes of me in Nova Scotia.
Great video Sarge. You are starting to give Ray Mears a run for his money as a woodsman gourmet chef! :) Looks really good...
In my career, I have photographed many Portuguese weddings. One thing is always consistent...The food is outstanding! Is the Chourico the same as Chorizo? I had always believed Chorizo to be spanish or mexican...a spicy type of sausage.
Looks excellent. I'll have to try it. I'm with Redshift-- I'd add the onions, then add some celery, garlic and crushed red-pepper. I guess my Italian comes out in my cooking. Thanks Derek.
Cool video Sarge. Unfortuneatly Im not as in touch with my Portuguese roots as you. But quick question- how long would the left over soup keep at a camp like that? Of course in cool or cold weather it would keep longer, but say during warm weather like summer or spring, how long could it last in the pot at camp?
Thanks bro
Buen apetito amigo. Looks tasteful. Portuguese food/ meal is not that of a difference from Spanish food. Did you camp overnight?
Another great vid, Sarge. Not to get off topic but i wonder what the hell ran behind you. Top left of screen about the 7:29 mark. Thanks for all the vids and knowledge. Have a good one brother!
Just like my grandma makes. Props for pronouncing chourico with the o dropped off the end. -Chris
Say Heah Sarge, I got two very similar knives. I got my first one called the Fox Patang Bushcraft Jungle Knife. My second one is called the Fox Jungle Parang. Both have suttle differences. But both come with a
Survival Kit you can attach to the Sheath. Anyhow the survival tin can be used to cook in, just by removing the rubber seal. I also got the Brotish Army Issue Clasp Knife. For two reasons. I like doing afternoon delights. The can opener opens my Pork and Beans I eat with a good quality butcher style hot dogs mustard/onions. and the Marlin Spike makes taking down traps to loosen knots. But I smike cigars only. Yeah, that's right, I don't inhale, heh heh heh. So sometimes I use a cigar mouthpiece. So my b
Bokor Tech Tool with the Small Pliers, the Awl, the Corkscrew to untangle paracord cone in very handy. I use the pliers to take the shorties out of my cigar mouthpiece. So yeah it comes in very handy. Oh yeah the can opener.,,.p
LOL....some like it, some hate it. I haven't had it a whole bunch of times....but I do like it
Thanks man....it sure was