Camping Swanking - June 28 - July 3

[Kevy Baby]

Originally Posted by Not Afraid

If I knew the Lat and Lon for Dorst, I could be more precise.

36.6361111111 Latitude
-118.809722222 Longitude

Surprisingly different forecast:

Friday...Sunny. High 77 Friday Night...Clear. Low 47
Saturday...Sunny. High 77
Saturday Night...Clear. Low 47
Sunday...Sunny. High 79
Sunday Night...Clear. Low 51
Monday...Sunny. High 79

[Not Afraid]

The average is 51-76.

[Not Afraid]

Here's a link to a PDF park map.

[Kevy Baby]

Originally Posted by Not Afraid

Here's a link to a PDF park map.

Somebody needs to tell the Department of Interior that there hasn't been a "Third Class Mail" designation since 1996.

[lashbear]

Just so you know,

Chorizo is made from Skunk Bladders.



...That'll teach 'em to go camping without me.....

[MouseWife]

Originally Posted by lashbear

Just so you know,

Chorizo is made from Skunk Bladders.



...That'll teach 'em to go camping without me.....

Hey! I'm not going camping!!! I just can't keep my fingers outta this thread....


{and it only smells like skunk after it's been eaten and processed.... }

[Kevy Baby]

Originally Posted by lashbear

Chorizo is made from Skunk Bladders.

From the handy-dandy Wikipedia

Chorizo (IPA: [tʃo'riθo] or [tʃoɹ'ɪso]) is a term encompassing several types of pork sausage originating from the Iberian Peninsula and known as chouriço in Portugal, which have in common the use of dried, smoked red peppers (pimentón/pimentão) to colour them red. It can either be a fresh sausage, in which case it must be cooked, but in Europe it is more frequently a fermented cured sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo gets its distinctive smokiness and deep red color from pimentón, smoked Spanish paprika. Chorizo can be eaten as is (sliced or in a sandwich), simmered in sidra (apple cider), barbecued or fried. Like breakfast sausage, it is used as an ingredient of other dishes. It also can be used as a partial replacement for ground beef or pork.[1]

North America and Caribbean

Better known in the United States (and seldom encountered in Europe) are the Mexican and Caribbean versions. Based on the uncooked Spanish chorizo fresco, these versions are made from fatty pork (however, beef, venison and even kosher versions are known) that is ground rather than chopped and different seasonings are used in addition to chile. Most Mexican chorizo is a deep reddish color, but green chorizo is also made, being popular in the vicinity of Toluca, Mexico. In some supermarkets in the southwestern US, chorizo is sold packaged loosely ground, having an appearance much like ground beef, except for the color, which is closer to orange than pink.

In the US, chorizo is generally known as a food for breakfast, although Mexican restaurants in both the US and Mexico make tacos, burritos, and tortas with cooked chorizo. Chorizo con huevos is a popular breakfast dish in Mexico and areas of Mexican immigration in the United States. It is made by simply putting pieces of chorizo into scrambled eggs as soon as you start cooking them, and mashing the pieces of chorizo with a fork, so the two ingredients blend together during cooking. Or the chorizo may be briefly fried before the eggs are added, as the fat in the skillet will prevent the eggs from sticking. Chorizo con huevos is often used in making breakfast burritos or taquitos. In Mexico, Chorizo is also used to make the popular appetizer chorizo con queso, which is small pieces of chorizo served in or on melted cheese, and eaten with tortilla.

Tapas bars that serve Spanish style chorizo have appeared in some US cities.

[Not Afraid]

Another reminder.

The water at the campsite is not potable, so bring one or two large (2 gallon?) supply.

[Capt Jack]

Originally Posted by Not Afraid

The water at the campsite is not potable

does that mean 'dont use it in your bong?'

[Not Afraid]

I HAD to have a Chorizo and Egg burrito last night and it's not my fault.