Messages

1

Food Talk / Re: to cook or not to cook?

« on: October 16, 2017, 06:20:07 pm »

The "Brulee' Cafe" was about as good as it gets. I had chicken & shrimp alfredmarinara pasta.  It was killer! Desert was amazing!  This place is in Vermillion, South Dakota population about
10,000.  Home of the University of South Dakota and some microbreweries, if you're into to that.I camped in the city park for a $5 donation.

I'll ask a local when I eat out, then discover that non-franchised, "best kept secret", amazing bistro or the like!

Bistro?  You tour where there's a bistro??  Heck, I thought a Subway or Pizza Hut was fine dining most days!

2

Food Talk / Re: to cook or not to cook?

« on: October 16, 2017, 01:14:22 am »

To cook or not, depends entirely on what you want to get out of your tour.  They both have their "trade off".
As for me, cuisine is half the adventure!  I do both, I'll ask a local when I eat out, then discover that non-franchised, "best kept secret", amazing bistro or the like!  I wouldn't want to miss that!

When I cook, I really cook!  My favorite dish, is custom cut beef tenderloin, with caramelized onion and sauteed mushrooms in a butter wine sauce, with fire roasted veggies. I'll ask for 3-4 pads of butter during my second breakfast stop.

My camp menu expanded drastically, when I added a (light weight) skillet and a soft sided cooler (fits in my handlebar bag).  This allows me to buy dinner first thing in the morning, if that's my only opportunity. I buy a bag of frozen veggies to keep things cool.  I've purchased frozen shrimp at 8am and was it was semi frozen that evening!

Weight is not a problem.  I usually travel (road) loaded at 40-45 lbs. including panniers.  Whether I travel 2 days or 2 weeks, my weight doesn't vary that much.  So, that's how I roll!  Many happy adventures to you!

3

Routes / Re: Flint Hills Nature Trail

« on: March 10, 2015, 12:36:12 am »

Having ridden the FHNT last fall here are my thoughts & suggestions.  It was a great trip overall, you will enjoy it with a few preparations.  1) This is "goat head" territory (a bane for cycle tourists).  Among the six who went, only those with Schwalby Marathon tires didn't flat.  I flatted 3 times (including my BOB trailer). 
You are in the flint hills and it is remote (which is the point of the adventure).  2) Food and water can be scarce in places.  A couple of water bottles won't cut it.  I had a Camel Bak in addition to bottles and did fine.  Bring lunch and snacks.  The small towns, if they did have a cafe, were closed when we got there.

Concerning the development of the trail, all of the trail is fine to navigate. That said, there are a few sections (about 4 miles) of RR ballast not covered.  We let air out of our tires (mine was involuntary with slow leaks) and the ride was just fine.

I would go again, in a heart beat!  Amazing views and a "bucket list" caliber adventure, like none other.
When you go, it is open range and not a good idea to chase the cows!     

4

Gear Talk / Re: Panniers vs. BOB?

« on: December 30, 2014, 03:13:13 pm »

Interesting about the speed limits.  I've gone up to 45 mph in a fully loaded Nomad with no problems and have often gone over 30.

At those speeds, "more power to ya"... if you know the road.  Otherwise, I know I'd be living on the edge with no margin for error, even without a trailer.  I was on the Lewis & Clark Tail, 20mi. north of Alton, IL. While on mega rollers, I wanted to jet down the descents. Without fail, there were potholes at the bottom.  Needless to say, I kept my speed "in-check". 

5

Food Talk / Re: Dehydrated meals

« on: December 27, 2014, 09:30:41 pm »

 Very nice!  I have a dehydrator, I want to try these!  Thanks

6

Food Talk / Re: Recipes

« on: December 27, 2014, 09:14:40 pm »

This topic is a great place to post your favorite recipe.

I copied this recipe from my entry at another thread.  I thought it is worth it under this topic.

"Filet Mignon; grilled on an open fire with a cracked pepper crust (the butcher   
                      cut thickness, 1 1/2" as requested, 12oz).
Covered with...
Sauteed Mushrooms & Caramelized Onion in a Wine Sauce:

                     I get 4 butter pads (sealed) at breakfast.  I carry a 3oz. bottle of Olive Oil and meal
                     portion, spices (in a baggy from home).  I bought Wine (dry white) in a 4 pack of 187ml.
                     bottles.

                     For the sauce (single serving):
                     1 TBSP Olive Oil
                     1/2  Medium Onion,sliced
                     4oz. Mushrooms (petite white),halved
                     1/2  cup Dry White Wine
                     4     pads Butter

                     In a skillet, (I use a Jet Boil 9"skillet, with a MSR Reactor stove) heat your oil until it
                     shimmers.  Add Onion, saute until it begins to brown.
                     Add mushrooms to the onion, continue to saute , until soft and gives up moisture.  Add
                     Wine and reduce for 3or4 minutes. Off the heat add butter, stir; until                               melted pour over your Filet.
Enjoy the remaining wine, with dinner and share with your buddies. They'll think highly of your generosity.

All with a side dish of Zucchini Squash.  Asparagus goes well also".

7

Food Talk / Re: Recipes

« on: December 27, 2014, 08:50:07 pm »

Another question. Do you know some  recipes to healthy pizza?

On tour, (IMO) any kind of pizza fits into the "healthy" category.

So, what do you bring with you to bake a pizza?

8

General Discussion / Re: That go-to meal

« on: December 16, 2014, 12:06:39 am »

Okay, the Filet Mignon and Hot spiced shrimp may not fit the "Go to Meal" criteria (for some).  These assume you pass a store that day.  But, you gotta admit you tour becomes a lot more fun!

I do carry, what I consider an "emergency Meal" at all times (hopefully never used), not having stopped at a grocery store, for whatever reason...

Emergency Meal (or "Go To Meal"):

1 Pkg. Ramen Noodles (skip the Bouillon) or Minute Rice
1 Can  Chicken Breast, with broth
1 Pkg.  McCormick Creamy Garlic Alfredo Sauce Mix
(add anything from extra snacks; i.e., Raw Almonds, Granola, Instant Oatmeal...)
 
Add Ingredients to Boiling Water (plus Half&Half creamers, however many you can get away with, from Breakfast)
Stir until creamy, less than 5 min.; less than 5 bucks.
 

9

General Discussion / Re: That go-to meal

« on: December 15, 2014, 10:51:09 pm »

For those confined to a One Pot meal.  Here's a great way to change things up.

Hot Spiced Shrimp with Red Potatoes & Pearl Onions
  Served with a side of your favorite Veggies:

1/2 Pot of Water
1    LB. Frozen Shrimp, uncooked, shell-on; 15-20/LB. preferable size
4    Red Potatoes, quartered or 3/4" cubed
8 to 12   Pearl Onions
1/4 Bag  Shrimp Boil Spices
              Shrimp Cocktail Sauce

Side Dish:
1 Bag Frozen Veggies; of your choosing.

Depending on the size of your cooking pot; you can divide into serving portions, to cook, accordingly.
Bring Water to a boil and add Shrimp Boil Spices,Potatoes and Onions until tender (about 5 min.).
Add Shrimp cook until pink (3 to 5 min.)
Repeat with remaining portions.

Cook Veggies: 
Fill Pot with 1 inch of water (this amount will steam them) bring to boil.  Add veggies, season to taste. I like CAVENDER'S  All Purpose Greek Seasoning. Add Butter (picked up from Breakfast).

Again, I travel with a, soft sided, cooler (six pack size) in my handlebar bag. 
The Frozen Veggies assure Shrimp, bought ideally around lunch time or later, won't spoil before reaching camp.

10

General Discussion / Re: That go-to meal

« on: December 15, 2014, 09:44:35 pm »

When I can get to a grocery store, to buy lunch & snacks, I also buy for dinner (this was one of my meals last tour):

Filet Mignon; grilled on an open fire with a cracked pepper crust (the butcher cut thickness, 1 1/2"         
                     as requested, 12oz).  Covered with...
Sauteed Mushrooms & Caramelized Onion in a Wine Sauce:

                   . . .  Who wants to come with me next time?

Cheers, SprocketWeasel

     

I'm thinking I'm ready to ride a trail with SprocketWeasel pretty much any day.

Sure! We can make plans if you're serious. Send me an Email.  My address is with my profile. 

11

General Discussion / Re: That go-to meal

« on: December 15, 2014, 05:25:39 am »

When I can get to a grocery store, to buy lunch & snacks, I also buy for dinner (this was one of my meals last tour):

Filet Mignon; grilled on an open fire with a cracked pepper crust (the butcher cut thickness, 1 1/2"         
                     as requested, 12oz).  Covered with...
Sauteed Mushrooms & Caramelized Onion in a Wine Sauce:

                     I get 4 butter pads (sealed) at breakfast.  I carry a 3oz. bottle of Olive Oil and meal
                     portion, spices (in a baggy from home).  I bought Wine (dry white) in a 4 pack of 187ml.
                     bottles.

                     For the sauce (single serving):
                     1 TBSP Olive Oil
                     1/2  Medium Onion,sliced
                     4oz. Mushrooms (petite white),halved
                     1/2  cup Dry White Wine
                     4     pads Butter

                     In a skillet, (I use a Jet Boil 9"skillet, with a MSR Reactor stove) heat your oil until it 
                     shimmers.  Add Onion, saute until it begins to brown. 
                     Add mushrooms to the onion, continue to saute , until soft and gives up moisture.  Add
                     Wine and reduce for 3or4 minutes. Off the heat add butter, stir; until                               melted pour your Filet.
Enjoy the remaining wine, with dinner and share with your buddies. They'll think highly of your generosity.

All with a side dish of Zucchini Squash.  Asparagus goes well also.

It all cost under $20 US.  At a Steak house, it is over $50; dinner at camp on tour...Priceless!
                       
To keep things cold, I have a soft sided cooler (six pack size) in my handle bar bag.  A bag of frozen veggies really keeps things cold for 30-40 miles. Having a skillet, opens up another world of cuisine. 
I do take pity on my, long faced, buddies and share samples, as they boiled water to add to their bag of dehydrated...something. 
I fully deserved this meal.  That day, I had 2 flats, pulled out 20 goat head thorns on one tire and replaced the tire on my BOB trailer!

BTW, I do cook for the group when planning allows. Who wants to come with me next time?

Cheers, SprocketWeasel

     

12

Gear Talk / Re: Panniers vs. BOB?

« on: September 27, 2014, 01:36:54 am »

Don't Crash with a Trailer!

I travel with a BOB, connected to a Specialized hybrid bike. I have done all my trips (on and off road) this way. So I can only comment on my experience with this rig.  Yes, I continue to travel this way.

I foolishly tried to out run two large dogs bounding toward me.  After 250 yards they could sense I was tiring.  Despite my speed, at 30 MPH.  With a second wind, the larger dog caught up to me.  My only defense was squirting him with my water bottle.  Then came the "perfect storm".  To exact my aim, taking my eyes off the road, I swerved toward the oncoming lane.  Right then, was the worst time to realize, I had never been this fast, with this much weight and hopelessly trying correct my course!  It happened.  I was a tangled heap in the middle of the road (thank God for no cars).  My rig jackknifed to the point the trailer, on one side, ripped off from the rear skewer.  To my disbelief, nothing broke.  I could put it back together.  Fortunately, I came away with only road rash.  But those dogs...they stopped.  Before they returned to their porch.  I swear, they smiled!