Author Topic: camp food  (Read 2919 times)

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Offline chipg

camp food
« on: July 05, 2007, 09:19:02 pm »
I am looking to try some new food while touring.  Would anyone be willing to share a favorite, one burner camp stove, recipe?  I am willing to use more then one pot but only have a MSR stove.

Thanks,
Chip



Offline Kelly

camp food
« Reply #1 on: July 06, 2007, 01:16:16 am »
Chip,

I like to buy a rotisserie chicken, shred it, and do a stir fry with onion,  green peppers, tomato, broccoli, etc. I used to use raw chicken, but the price of the store bought chicken is about the same and saves fuel.

If you get stuck shopping out of a convenience store I have found good success with a sauteed onion, adding a can of chili beans, corn, and green beans. If you have an envelope of onion soup mix, that's yummy.

Good luck!

Kelly


Offline JayH

camp food
« Reply #2 on: July 06, 2007, 08:29:17 am »
What kind of MSR stove, the whisperlite?

The whisperlite has a known problem for simmering...i.e. it doesn't simmer well.  MSR came out with a simmerlite which supposedly helps but IME, my old whisperlite was either full blast or off. The one way to control the flame is the pressure of the fuel canister, reduce the pressure, simmers the flame but YMMV...

As far as varied, I'm no chef!!! I can eat freeze dried crap for days on end. :-)

Jay


Offline bogiesan

camp food
« Reply #3 on: August 01, 2007, 01:25:03 am »
hit any backpacking or well-stocked outdoor store or Borders/Barnes
and Noble. You will find perhaps a dozen cooking books aimed at
backpackers.

The "Roughing It Easy" series comes to mind. Check your local library.

Also visit backpacker magazine's Web site for hundreds of single-
burner recipes.

Lipsmackin' Backpackin': Lightweight Trail-tested Recipes for
Backcountry Trips (Paperback)
by Christine Conners (Author)

Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate,
and Pack for Quick, Easy, and Healthy Eating on the Trail (Paperback)
by Linda Frederick Yaffe

Backcountry Cooking: Feasts for Hikers, Hoofers, and Floaters (Spiral-
bound)
by Sierra Adare

The Leave-No-Crumbs Camping Cookbook: 150 Delightful, Delicious,
and Darn-Near Foolproof Recipes from Two Top Wilderness Chefs
(Paperback)
by Rick Greenspan (Author), Hal Kahn (Author)

david boise ID

go, ristretto, FCP/AE
"Read the manual."
I play go. I use Macintosh. Of course I ride a recumbent

Offline ptaylor

camp food
« Reply #4 on: August 01, 2007, 03:06:07 pm »
I suppose there are a lot of biking/hiking one-pot recipes and recipe books. One such book, I can definitely advise you ignore, is The One Pan Gourmet by Don Jacobson. If you are in a large group, or have a SAG wagon, these recipes may be fine, but for small group self contained touring, the recipes are far too complex, and require too many ingredients, IMHO.

Paul
Paul

Offline erniegrillo

camp food
« Reply #5 on: August 03, 2007, 07:18:22 pm »
start with pasta or rice.
after cooking add tuna or chicken from the vacuum sealed packets you can pick up in any grocery store.
you can also use smoked salmon.
add grated Romano cheese (this cheese will keep a long time without refridgeration.
to vary, you can also add carrots or other veggies to the pasta/rice while it's cooking.  

using these variations will get you 5 or more different meals. If you like quinoa (a south american grain very high in protien) you can use it just like pasta or rice and have more that a weeks worth of different meals. These recipes are also easy to pack and much more cost effective that freeze dried.



Offline chipg

camp food
« Reply #6 on: August 06, 2007, 12:32:47 am »
Thanks for the replies.  Here is a site that I found that has a lot of ideas.  http://www.scoutorama.com/recipe/

Chip