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Messages - J Griffin

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16
Food Talk / Re: to cook or not-thoughts on stoves and "stuff"
« on: October 28, 2017, 11:20:28 am »
Pacific coast USA?  MSR fuel-are you talking about the gas cylinders?  Probably doesn't matter: both the canisters and the liquid fuel are readily available all over the place.  The liquid fuel is referred to as "white gas", Coleman stove fuel, and MSR has "Superfuel".  Pretty much any place that sells sporting goods will carry both. 

17
Food Talk / Re: to cook or not to cook?
« on: October 25, 2017, 10:07:38 pm »
We just got back from Whitefish MT, scoping out a summer ride around the area, up to Polebridge, then into Glacier NP, down to Columbia Falls and back to Whitefish.  We decided to stop at MudMan Burgers & Fries in C-Falls for a burger...you won't get out of there without a trip to wash up after one.  Best burgers I've ever had.  That and Glacier Distillery in Coram...bad for biking, good for sitting around the fire!!

18
Food Talk / Re: to cook or not to cook?
« on: October 16, 2017, 01:20:23 am »
Hadn't really thought about a little soft-sided cooler, and using frozen items to keep the rest cool!  I've done pretty much everything from crepes to scampi on the Trangia, but it's really not for serious bikepacking.  touring, it's fine with resupply each day on a pavement tour.   but the soft-sided cooler, that's a great idea!!

19
Food Talk / Re: to cook or not to cook?
« on: September 21, 2017, 10:09:23 am »
We have the Trangia 25-8 cookset, which is both bulky and heavier than something like a Jetboil.  If we're on the road, I'll take the Trangia for it's superb simmering ability.  Foods like scampi, crab linguine with lemon-cream sauce, stews and potages, crepes and the like, are easy on it, and if you can buy the fresh food on the way to camp, it's great to enjoy a really nice meal!  I do think I might want the smaller 27 set though.  I have one major weakness in food-a dish a colleague of mine created years ago when he was an undergrad: Mack & Cheese "a Doty" (his last name).  A package of mac&cheese, diced onion, hamburger and a bag of frozen yellow corn.  You cook the M&C, dice the onion and sautee it with the burger, season with lots of Worchestershire Sauce, and toss it into the Mac&Cheese, then add the thawed bag of corn.  My wife hates the stuff, but I love it!  I can get all the items except the pasta in either freeze-dried, or dehydrated form from Packit Gourmet in Texas; they're in their "general grocery" section, so I'll have to experiment with this for off-road travel!!

20
Food Talk / Re: to cook or not to cook?
« on: September 20, 2017, 08:59:28 am »
My stomach doesn't respond well to greasy fast food, so I cook pretty much all the time.  Not really a problem as I love to cook anyway.  But..we tend to be bikepackers rather than on the road, so we're pretty much working over the dehydrated stuff.  We have a good dehydrator, so that's not really an issue with the veggies.  Fortunately we live in an area that has frequent access to fresh seafood, shellfish and such-even here in the eastern Cascades where you wouldn't expect it.  I'm always carrying pasta, and if there's a market with shrimp or crab, we grab it and i'll do scampi or a crab linguini on the Trangia.  I also carry one of those Platypus wine bags so we can get the shrimp, ride out of town into a campground, do the meal and enjoy a couple of glasses of wine too.  Why eat cardboard freeze-dried stuff?

21
Food Talk / to cook or not-thoughts on stoves and "stuff"
« on: September 19, 2017, 12:31:42 pm »
Most of us are vacationing, not doing epic tours, so in this spirit, and as an amateur chef, here's what I've learned on grub:  First, everybody eats, so how much work do you want to put in to this?  Second, is resupply an issue?  Third, how much junk do you really want to carry, and fourth, how many days between resupply?   Resupply's critical: if there's no chance other than the occasional trout out of the stream, it's freeze dried stuff.  You only need to boil water for this, and there's lots of food available.  It's when resupply is available that it gets interesting.  Tara Alan's book "Bike Camp Cook" is fantastic, but I don't like her choice of stove.  Whisperlites are sooty, and are a pain to properly simmer stuff.  The International model's great if you're off into some third world location though-it'll pretty much run on anything flammable.  I haul a Trangia set, and for simmering it's superb.  High enough heat to do crepes, and low enough for stews.  The little alcohol burner can turn out dishes like scampi easily where there's fresh shrimp available, or one of my favorites; crab linguine in a lemon-cream sauce.  Stews are easy since heat control is excellent  I've used pretty much every stove available, from the old Svea 123 to a Jetboil, and the Trangia does it best!

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