Charlie Parr's guide to cooking under the hood of your car

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Photo by Richard Narum

Charlie Parr might be known first for his music, but a lesser-known talent of local blues-folk star is his intrepid road warrior-esque cooking skills. It's tough, as any touring musician knows, to find fresh produce and quality food when you're driving for hours on end. Eventually, you start convincing yourself that condiments count as vegetables. But Parr, after so many years of driving -- and after finding a need to radically change his diet two years ago -- has solved all that.

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When Gimme Noise spoke to Charlie Parr last week about his new album Barnswallow, he talked about a process he'd developed over the years of cooking meals on his car manifold. All said and done, manifold cooking works essentially like a steam-cooked meal would: foil-wrapped edibles are heated by way of the vehicle engine while driving (because the engine needs to be hot, obviously), and voila! Never again shall you suffer through the almost-mediocrity of a gas station egg roll.

Parr may seem like either the least likely or the most likely person in the world to be cooking his meals on his engine, but he insists it's really not a big deal. "This is nothing new," said Parr last week, explaining some of the history. "This is really old. Locomotive engineers used to do this, they still do. Locomotive manifolds can get really hot... And truck drivers do this all the time."

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Photo credit to Not Quite Nigella blog, 2008
Car engine packed with foil packets of food

Gimme Noise couldn't resist asking Parr for the recipe to his roadside specialty, curried lentils and vegetables -- what Parr referred to as his "swan song," the point when he had finally mastered mantifold cuisine. In an email, Parr explains -- in a narration that is distinctly his own--his ever-evolving culinary process.

"Yes -- the lentils -- it kind of changes as time and trips go on, and sometimes depends on what's available. The last time I did it was red lentils, not more than 1 serving, since you can't cook a whole lot at once, a small onion chopped up (I have a little cutting board), I found some peppers (habanaro) and had a little broccoli, carrots and a tomato from a guy in a pickup in Georgia. So it's gotta be a small amount, all told I suppose it's a healthy soup-bowl full."

Finding some of these ingredients on the road might be a little difficult, but if worst comes to worst, a can of beans and a bag of frozen veggies is still better than a Big Mac.

"I use some curry powder, garlic, cayenne pepper and mix it all up. Wrap it in foil, 2 layers but no more than 4, like it's a bowl with all the opening parts up. before you close it add a bit of water, maybe a 1/4 cup not much. Jam it onto the exhaust manifold, making sure it's making good contact and not in the way of any moving parts or in danger of falling off. Use a little wire if necessary. Then start the motor and double check that nothing's being impeded by yr dinner. Drive away."



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1 comments
slowkidmusic
slowkidmusic

You get tired of rolling wrinkled sausages, sammies, and cold beans pretty quick. Not to mention the affect on your health. As a BN conductor, I have suffered many a poor road meals. I had a few old heads cook me a pork tenderloin just using the sidewall heaters. Now I make burgers, fajitas, tacos, just about anything. If you can wrap it in foil and have a heat source, you are golden. Don't let the term "Hobo Dinner" throw you. "Hobos" live a pretty good life. There are many cookbooks out there, but the best recipes and tips that I have found came from Smokestack Lightning and the Foothill Fury. Life on the road whether it be rail or as a touring artist, is not easy. Eat well and be happy!

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