My wife and I watch almost every vlog you post!... and especially the wild camps with you and your dad....I know you cherish every moment, ....because I know I would!... and ole Dave likes a those great meals and a splash of wine too!... I have a Trangia 25.... and aside from eating outdoors,... a Chilli-Mac dinner, & bacon and eggs aren't masterclass!...LOL
@@howardhayes4502 hi Howard. Thank you so much. It’s great to hear you enjoy watching my ‘below average’ vlogs. Chilli-Mac sound interesting 🤔 might need to give that a go. Much appreciated mate 🙏
Cracking meal Chef and some splendid views, much appreciated! It's been too long since my last liver and onions, you may have just inspired me to crack out the lardons. Have you considered a chicken cacciatore? If anyone can do that on a Trangia, they will have had to have gone through rigorous training at the UK's premier catering night class college... All the best for a cracking holiday Steve.
🤔 Chicken Cacciatore. I haven’t done that but I think it’s definitely well within my skill set. I have done a Chicken Chasseur which is the French equivalent. Good shout Steve. It’s going on the list. All the best mate 🫡
Cracking video Lads . I will have to go shopping now and get the ingredients and have liver and onions for tea . I use a different recipe to yours. I have tried your recipe and found it to as good as the one I was taught when I did my NVQ level 3 in Professional Catering . I never did anything with it as I ended up doing security work. Keep up the great work Lads and hope to see you soon.
Hi Andrew, I would have loved to have done level 2 & 3 but they weren't offered as night classes at Gateshead College. Much appreciate the comment mate. All the best 🙏
Cracking! Love the set up you've got and that looks like a good place to camp, I've never been up there. Good to watch other campers for inspiration. Great cooking as well 👍👍
Cheers Graham, that’s much appreciated. Yeah, it’s a decent spot. I’ve camped at Wester Tor and think I’ll give Easter Tor a whirl soon. All the best mate 🙏
Pleasure to watch as always, glad to hear Dave’s tooth is holding up. I think I’d have been tempted to have a little thyme in that sauce but then I didn’t have to carry it all :~)
Hi Lyndon. Yep, Thyme would have worked a treat. And it weighs nowt. My NVQ Level 1 tutor would be turning in his grave. 🤬 All the very best. Thanks for commenting. 🙏
Cheers Mark. Yeah, a nice camp that. A great spot as well. The wind caught us out a bit. The weather forecasts are getting less reliable I think. 🤔 Looking forward to your latest one tonight. All the best mate 🙏
Cheers CJ. Much appreciate the comment mate. Just in the process of scanning the first few rolls of 35mm film that I,ve shot in 20 years. I have 2 rolls of Portra and 4 rolls of Kodak Vision3 500T to scan. It’s going to be a long night. All the best mate. 🙏
Great film that. Glad yer dad's kept some of his ivory and worst pain is tooth pain so happy pains off. Your a canny Chef with a capital C. But ive never been that keen on liver,its offal 😆. Though im sure your nvq in chef mastery made a tasty meal. Chef,chef chef🫵👏👍🏼🤘
Great to see you cook my recommendation of liver and onions , great job , my next recommendation to test your culinary skills and nvq, could you do pigs cheeks with asparagus?
🤣 Howay Barry, Pigs cheeks!!!! They need at least 2 hours of braising to make them edible. I’ve cooked them before at home.l and they’re lovely but definitely don’t lend themselves to the Trangia. Asparagus, now that’s easy. I really enjoyed that liver. Forgot how much I love it. Liver is going out of fashion isn’t it. The youth Of today just don’t seem interested in eating other animals organs anymore 🤔 All the best mate 🙏
Nice one! The border ridges are stunning country…MLDs always look so draughty to me! I wild camped on Cross Fell last Friday night and perfect conditions but I was still really snug in the Hilleberg Enan, at 1050g I love it had an Akto for years also. My base weight with the Enan is about 13lbs and always think if you’re below 10% body weight which for me is 17.5lbs then the weight is no problem. I’ve got a Tarp Tent Notch, great tent but a bit small, 900g after sealing but not a patch on the Hilleberg. How do you find the Trailstar? ATB Nick
I love it Nick. Once it’s pitched in the right direction so the wind skirts straight over it there are no issues with draughts. The only thing is that despite it being huge in side, when your 6ft or bigger you always seem to be touching the sides with the foot box of you sleeping bag/quilt. This is especially an issue when it’s pitched low if it’s windy as the angles of the side walls aren’t very steep. It’s also a much nicer shelter with no bug inner. I find the bug inner a bit restrictive. All the best Nick 🙏
Great to see your dad is in the mend and you had some quality father/som time ❤ please can you tell me what type of liver you used in the Trangia? I’m never sure which one is best to buy?
Hi Nicky. Did you get your Trangia? I used lambs liver which Is always found In any supermarket. My favourite is calves liver but that’s insanely expensive and you don’t often see it sold in the supermarket. Thanks for leaving a comment. All the best 🙏
@@belowaveragewildcamper thanks ☺️ and yes I took my Trangia to Keswick camping with an old school friend and we used it all weekend, I love it 😍 and I made her the Chicken Tarragon, shame I can’t put a picture here but she loved it 👍
H Pete, I have a Sony A7C. I can change the aperture and shutter speed relatively easy with a few wheels on the body. But I must say, the camera is useless for video unless it’s on a tripod. The inbuilt stabilisation seems rubbish cambered to the GoPro. All the best Pete 🙏
My wife and I watch almost every vlog you post!... and especially the wild camps with you and your dad....I know you cherish every moment, ....because I know I would!... and ole Dave likes a those great meals and a splash of wine too!... I have a Trangia 25.... and aside from eating outdoors,... a Chilli-Mac dinner, & bacon and eggs aren't masterclass!...LOL
@@howardhayes4502 hi Howard. Thank you so much. It’s great to hear you enjoy watching my ‘below average’ vlogs.
Chilli-Mac sound interesting 🤔 might need to give that a go.
Much appreciated mate 🙏
Cracking meal Chef and some splendid views, much appreciated! It's been too long since my last liver and onions, you may have just inspired me to crack out the lardons. Have you considered a chicken cacciatore? If anyone can do that on a Trangia, they will have had to have gone through rigorous training at the UK's premier catering night class college...
All the best for a cracking holiday Steve.
🤔 Chicken Cacciatore. I haven’t done that but I think it’s definitely well within my skill set. I have done a Chicken Chasseur which is the French equivalent.
Good shout Steve. It’s going on the list. All the best mate 🫡
Cracking video Lads . I will have to go shopping now and get the ingredients and have liver and onions for tea . I use a different recipe to yours. I have tried your recipe and found it to as good as the one I was taught when I did my NVQ level 3 in Professional Catering . I never did anything with it as I ended up doing security work. Keep up the great work Lads and hope to see you soon.
Hi Andrew, I would have loved to have done level 2 & 3 but they weren't offered as night classes at Gateshead College. Much appreciate the comment mate. All the best 🙏
Another great video. Keep them coming,
Cheeers mate. Thanks for watching and commenting 🙏
Cracking! Love the set up you've got and that looks like a good place to camp, I've never been up there. Good to watch other campers for inspiration. Great cooking as well 👍👍
Cheers Graham, that’s much appreciated. Yeah, it’s a decent spot. I’ve camped at Wester Tor and think I’ll give Easter Tor a whirl soon.
All the best mate 🙏
Great video Steve. Watching this half cut in krakow after a sunny afternoon on the juice wishing I was on that summit!
Nice one Jon. I’ve been
Half cut in krakow before. In fact I’ve been fully cut in Krakow. 🤣 all
The best mate. 🙏
bet them lardons took it to another level 😋 enjoy your cycling holiday 🚴👍
They did, even if do say so myself. Hopefully the weather in Majorca will be good. All the best 🙏
Great video Stephen! I’d have to pass on your supper tonight though 👏🏼😄
Enjoy your trip to Majorca mate 👍🏼
Cheers Graham. Yeah, liver isn’t everyone’s cup of tea. 🤣
Pleasure to watch as always, glad to hear Dave’s tooth is holding up. I think I’d have been tempted to have a little thyme in that sauce but then I didn’t have to carry it all :~)
Hi Lyndon. Yep, Thyme would have worked a treat. And it weighs nowt. My NVQ Level 1 tutor would be turning in his grave. 🤬
All the very best. Thanks for commenting. 🙏
Great video as always!
Cheers Al. Much appreciated mate 🙏
Nice mateee keet it up
Many thanks 🙏
A lovely spot up there looking over into Scotland. Nice to see your father’s now eating well haha. Too food as always and great vlogging too.
Cheers Mark. Yeah, a nice camp that. A great spot as well. The wind caught us out a bit. The weather forecasts are getting less reliable I think. 🤔
Looking forward to your latest one tonight. All the best mate 🙏
Nice vid mate thanks.
Thanks mate 🙏
That was a cracking watch, really enjoyable. Cheers mate.👍
Thanks Steve. That’s much appreciated 🙏
That wind was wild! 😮 but the landscapes were worth it!
Cheers CJ. Much appreciate the comment mate.
Just in the process of scanning the first few rolls of 35mm film that I,ve shot in 20 years. I have 2 rolls of Portra and 4 rolls of Kodak Vision3 500T to scan. It’s going to be a long night.
All the best mate. 🙏
Great film that. Glad yer dad's kept some of his ivory and worst pain is tooth pain so happy pains off. Your a canny Chef with a capital C. But ive never been that keen on liver,its offal 😆. Though im sure your nvq in chef mastery made a tasty meal. Chef,chef chef🫵👏👍🏼🤘
You’re not alone Fraser. Liver is definitely not a popular cut of meat these days. I’ve always loved it but I’d eat owt mate 🤣
All the best 🙏
The long long-awaited Liver & Onions!👍
It’s been a long time coming. Worth the wait Michael. All the best mate 🙏
Great to see you cook my recommendation of liver and onions , great job , my next recommendation to test your culinary skills and nvq, could you do pigs cheeks with asparagus?
🤣 Howay Barry, Pigs cheeks!!!! They need at least 2 hours of braising to make them edible. I’ve cooked them before at home.l and they’re lovely but definitely don’t lend themselves to the Trangia. Asparagus, now that’s easy.
I really enjoyed that liver. Forgot how much I love it. Liver is going out of fashion isn’t it. The youth Of today just don’t seem interested in eating other animals organs anymore 🤔
All the best mate 🙏
Nice one! The border ridges are stunning country…MLDs always look so draughty to me! I wild camped on Cross Fell last Friday night and perfect conditions but I was still really snug in the Hilleberg Enan, at 1050g
I love it had an Akto for years also. My base weight with the Enan is about 13lbs and always think if you’re below 10% body weight which for me is 17.5lbs then the weight is no problem. I’ve got a Tarp Tent Notch, great tent but a bit small, 900g after sealing but not a patch on the Hilleberg. How do you find the Trailstar? ATB Nick
I love it Nick. Once it’s pitched in the right direction so the wind skirts straight over it there are no issues with draughts. The only thing is that despite it being huge in side, when your 6ft or bigger you always seem to be touching the sides with the foot box of you sleeping bag/quilt. This is especially an issue when it’s pitched low if it’s windy as the angles of the side walls aren’t very steep. It’s also a much nicer shelter with no bug inner. I find the bug inner a bit restrictive.
All the best Nick 🙏
Great to see your dad is in the mend and you had some quality father/som time ❤ please can you tell me what type of liver you used in the Trangia? I’m never sure which one is best to buy?
Hi Nicky. Did you get your Trangia?
I used lambs liver which
Is always found
In any supermarket. My favourite is calves liver but that’s insanely expensive and you don’t often see it sold in the supermarket.
Thanks for leaving a comment. All the best 🙏
@@belowaveragewildcamper thanks ☺️ and yes I took my Trangia to Keswick camping with an old school friend and we used it all weekend, I love it 😍 and I made her the Chicken Tarragon, shame I can’t put a picture here but she loved it 👍
Place I’ve always wanted to visit but have never! Cracking camp mate not sure on liver and onions mind! I’m far too picky!
🤣 adult food Steven. One of my favourites. All the best mate 🙏
@@belowaveragewildcamper 🤣🤣🤣🤣🤣
Nice job Steve. What camera do you have and can you change the f stop and shutter speed without a stupidly complicated menu process?
H Pete, I have a Sony A7C. I can change the aperture and shutter speed relatively easy with a few wheels on the body. But I must say, the camera is useless for video unless it’s on a tripod. The inbuilt stabilisation seems rubbish cambered to the GoPro.
All the best Pete 🙏
That a Sony A6xxx model camera on your strap clip?
Hi Mark. It’s a Sony A7c.