Nope, not referring to flambed crepes, etc. The discussion about Trangia stoves raised this question in my mind. Over the last few years I've become increasingly adventurous with my Outback Oven, churning out pizzas, pies and even bread on kayaking trips (It bemuses my wife that I don't cook much at home, where it's easy, but make it a challenge...) Anyway, I've been doing okay with my MSR International, and had been considering upgrading to a their new Dragonfly, because of its very precise simmer control (I've used a loaner Dragonfly for baking, with great results.) But, I've just remembered I've got an old Trangia in the closet. It seems to me the low heat output would be a virtue rather than a problem for baking, plus it would be silent (white gas stoves roar like the jets they are - destroying much of the tranquillity you've worked so hard to get to), and best of all the price would be right - free vs. a hundred dollars or so. So does anyone on the list have actual experience with the Trangia/Outback Oven combination? N49°16' W123°08' Get Your Private, Free Email at http://www.hotmail.com *************************************************************************** PaddleWise Paddling Mailing List Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.gasp-seakayak.net/paddlewise/ ***************************************************************************Received on Fri Mar 26 1999 - 14:01:51 PST
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