Re: [Paddlewise] 3 questions to chew on

In a message dated 1/16/2003 8:45:29 AM Central Standard Time, 
keith.wrage_at_charter.net writes:

As in the wizard in Monty Python and the Holy Grail: "Answer me these 
questions three!"

> Question 1:
> What would you plan for menus for your trip?
>          two areas to consider:
>          - basic it-keeps-the-fire-burning foods - may not taste like much 
> but lightweight, easy, quick, and involves minimum clean up
>          - indulgent foods - the stuff they talk about years later.  The 
> stuff the cardiologists try to steer you away from.
>          I saw a sign once that read "I didn't claw my way to the top of 
> the food chain to eat vegetables".
>          Might not be good for you, but it sure is good.
> 

Lunch: salami and parmesan cheese, dried fruit, bagels, etc. Salami and 
Parmesan lasts a long time without refrigeration, especially with care in 
their packing. If a trip location has multiple pullout areas, I'll then bring 
a *boiled water goes in bag* lunch or supplement the Salami and Parmesan with 
freeze dried potatos or Ramen.

Dinner is a *boiled water goes in bag* meal and a natural licorice bar and 
tea for dessert.

> Question 2:
> What specialty kitchen items would you bring things like a favorite baking 
> 'system', a cool tool or utensil, the best cooking pot ever made, espresso 
> machine, pasta press, inflatable french pastry chef...)
> 

A 1 quart titanium pot with lid and built in grippers and a spoon each per 
person. Mine is made by Evernew and was purchased at REI for 30 bucks. If I 
really want to wow the crowds I bring along a lexan bowl (4 bucks from REI) 
per person, otherwise we eat out of the bag from whence it came, plus the 
pot.

> Question 3:
> What special preps do you do ahead of time - e.g., freezing some items for 
> the first few meals?
> 

I like the Chris Duff system for organizing meals: Green bag ( a Hydroseal by 
OR) for breakfast items; A Blue bag for Lunch items with all galley items 
packed alongside it to prepare it, if prep is necessary; a Red bag for all 
dinner items; a collapsible bottle for booze or wine, (available at REI for 4 
bucks.)

I plan the menu down to the last energy bar and teabag, packing all items for 
each meal in each bag. In the morning I eat from the green bag and pack it in 
the yak. I pack the lunch bag and galley items where they are instantly 
accessible in the hatches. On water or quick, along shore meals are typically 
packed in the day hatch, with snacks in the pfd pocket. I do a round up of 
all packaging of food items and food whereabouts 3 times daily to assure of 
no litter or accessibility to animals. Unattended food must always be 
travelling in the yak or hung, or stored in bear canisters.



> I anxious to learn of the culinary creativeness of the folks on the list,
> 
Creative, no; effective, yes.

Cheers,

Rob G

***************************************************************************
PaddleWise Paddling Mailing List - Any opinions or suggestions expressed
here are solely those of the writer(s). You must assume the entire
responsibility for reliance upon them. All postings copyright the author.
Submissions:     PaddleWise_at_PaddleWise.net
Subscriptions:   PaddleWise-request_at_PaddleWise.net
Website:         http://www.paddlewise.net/
***************************************************************************