Post your Manifold/Engine cooking recipes here!

[sarah]

Rick and I are wondering how long it would take to cook a "no-boil" lasagna dish. Provided the meat is already brown that is. We might try it for our next long drive.

[Guest]

Originally posted by qwiksilver
I am going to try my enchilada recipe. There is no meat involved so the vegetarians in the group are welcome to try some.

Isn't vegetarian an Algonquin word meaning: lousy hunter?

[goodtimes]

Originally posted by mikeythefireman
[B]I wonder how hot the engine compartment actually gets. I know the engine temp is easy to monitor, but I personally don't have a thermometer in my engine compartment. Someone needs to wire up an electronic thermometer to monitor the temp so we can verify the safety of this cooking method.

I have a digital thermometer with a bunch of thermocouples I used to do some data collection on a truck I used to have. I don't recall the underhood temps I achieved (air intake temp would spike well over 200* though). Most new vehicles have thermostats that regulate engine temps about 200 - 210*, with the fan pulling air through the radiator, you will have ~195 - 205* air blowing over the top left side engine, and 180 - 195 on the lower right--assuming the thermostat is fully open). Then add in the radiant heat from the exhaust manifold. I don't think it would be too much trouble to get food temps well above FDA required minimums to take care of the bacteria problem.

But I also think it would be much simpler to cook at home (where I have access to add spices, stir, and have better control over the cooking process, etc), and then simply re-heat via the engines waste heat. For some reason I don't see it being well accepted when, for the 12th time in an hour, you come over the radio and say "hang on a second, I have to stop and stir the chili".

[qwiksilver]

Originally posted by goodtimes
But I also think it would be much simpler to cook at home (where I have access to add spices, stir, and have better control over the cooking process, etc), and then simply re-heat via the engines waste heat. For some reason I don't see it being well accepted when, for the 12th time in an hour, you come over the radio and say "hang on a second, I have to stop and stir the chili".

I think I am into the reheatables too. Hot dogs are good. Homemade burritos and enchiladas. Anything that can take care of itself while you have fun driving. I think if you work it right you could steam some veggies.

[Iceman97tj]

Originally posted by goodtimes
I have a digital thermometer with a bunch of thermocouples I used to do some data collection on a truck I used to have. I don't recall the underhood temps I achieved (air intake temp would spike well over 200* though). Most new vehicles have thermostats that regulate engine temps about 200 - 210*, with the fan pulling air through the radiator, you will have ~195 - 205* air blowing over the top left side engine, and 180 - 195 on the lower right--assuming the thermostat is fully open). Then add in the radiant heat from the exhaust manifold. I don't think it would be too much trouble to get food temps well above FDA required minimums to take care of the bacteria problem.

But I also think it would be much simpler to cook at home (where I have access to add spices, stir, and have better control over the cooking process, etc), and then simply re-heat via the engines waste heat. For some reason I don't see it being well accepted when, for the 12th time in an hour, you come over the radio and say "hang on a second, I have to stop and stir the chili".

Thats just tooo funny! My chili takes two days to cook. Thats a lot of driving!!