Keith Wrage asked: >> Question 1: What would you plan for menus for your trip? - 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. 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...) Question 3: What special preps do you do ahead of time - e.g., freezing some items for the first few meals? >> Q1: We do a few quick breakfasts, but indulge ourselves at every dinner, being of the paddle early and eat late shcool. Quick breakfasts: oatmeal, couscous, nine-grain, all heavily fortified with nuts, honey/brown sugar, dried cranberries, with real butter, damn it! Slow breakfasts: french toast (eggs keep well -store in a boot or in the original container), Jiffy corn-muffin mix-based pancakes. Bacon is too messy and bear-attractive to use, but little smokies are nice the first breakfast. Dinners: protein source: local fish (best), chicken in a can (can get this whole for a terrific soup/stew), frozen meat (first couple days only) with a carbo: instant spuds, real spuds, pasta (keeps forever), and fresh vegies (carrots, cabbage, celery, cauliflower all keep well), often as a stir fry. Carry a non-stick 12-inch wok from K-mart (drill out the rivets and replace with bolts and wing nuts) for all chores. Instant cheesecake is popular for dessert, as is Nutella on Marie-Lu biscuits topped with dried apricots. Chase with a taste of Kahlua or apricot brandy. Peanut soup is terrific, and we have done some quick breads over a large fry pan on a fire with vegies, chese, etc on top -- kind alike calzone. Q2: the wok. Also, Backpacker oven for quick breads -- the boil in a bag kind. Yummy after many days on the water. Non-stick spatula, LL Bean peanut butter knife. Also, use a mech bag to hold the dinnerware/pots/pand off the ground and out of the clutches of critters as they dry overnight. Q3: Frozen meats first couple nites -- help to keep other things cold in collapsible coolers. Prep quick breakfasts so all dry ingreds are ready to go. Toss into boiling water and then each adds milk (from dried) and sweetener to suit. We do not pre-process much of anything for dinner -- makes for a nice, slow, social time at night. Couple elegant things to do: skewered prawns on a grill, marinated in soy, oil, basalmic vinegar; sliced spuds on foil, well-oiled and buttered, seasoned and then close up -- on grill over fire for 25 minutes The list is endless. -- Dave Kruger Astoria, OR *************************************************************************** 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/ ***************************************************************************Received on Thu Jan 16 2003 - 15:16:40 PST
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