Backcountry Gourmet's topics - tribe.net

Lost Coast - Bear Harbor to Wheeler(ish)?

2009-06-17T23:23:49Z

Anyone done this? Thinking of a tight(ish) sched:
- departing Santa Rosa c. noon
- 4ish hours to the trailhead
- 4ish hours on-trail
- setting up camp (Wheeler, maybe School Marm) as the sun sets.
Anyone who's done this segment able to comment?

Also -- we have hayfever (grass allergies) to contend with.
Anyone know if Wheeler is grassy, or forested, or...?
What about School Marm... is the campsite in-grove, or in grass?

I plan to x-post a bit, trying to hit the person(s) who can comment.
Apologies in advance if I offend...

posted in Backcountry Gourmet - 0 replies

trouble deyhdrating brown rice

2008-05-13T00:43:34Z

I was wondering if anyone here dehydrates their own rice. I made my first attempt recently using the instructions from freezerbagcooking.com, but my rice is more resistant to rehydrating than I expected. It cooks faster that raw, but still requires some boiling time.

I'm hoping to get to the point where I can just add boiling water.

Any tips?

posted in Backcountry Gourmet - 3 replies

Meal Planning

2008-03-12T16:24:16Z

Hi,
Going to Yosemite wilderness this summer with my two kids (8 and 10 years old).
We'll be backpack camping and I am wonding about meal planning. Specifically:
- How much food can you realistically fit into one of the bear containers?
- Do you just leave the container on ground away from camp?
- For a four night trip, do we need more than one?
- Does water need to go into container?

I dread the thought of being out there without enough food and water for them.. almost as much as the bears eating it!
thanks,
paul

posted in Backcountry Gourmet - 11 replies

Howdy all...

2008-01-08T15:56:53Z

I am a chef, and I'm all about the gourmet meals in BFE...:)

posted in Backcountry Gourmet - 0 replies

dutch oven cooking

2008-01-03T21:14:33Z

hey all, I manage a tribe called 'dutch oven lovin' check it out! learn the art of this anceint cooking technique and cook amazing 'baked' meals in the great outdoors! for backcountry hikers, use a small one to save your back because they can be on the heavy side. but worth their weight in gold if you like to eat gormet.
check out the tribe!

posted in Backcountry Gourmet - 2 replies

Death Valley menu

2008-01-03T18:43:53Z

Two people, three days, three nights in Death Valley. We're on a budget and going vegetarian; not quite 'gourmet' this trip, I think I'll get decent meals out of:

- lots of oatmeal w/brown sugar for breakfast, all 3 days; and the espresso-maker comes along

- lunch/snacks = Lara bars x 8, seitan 'jerky' x 8, whole-grain-and-seed crackers & hummus, avocados x2, oranges x 2, dehydrated black beans & rice (2c water), single-serving miso soup packets (4c water total)

- a sheet of tempeh = protein for three dinners
1. dehydrated potato flakes & mushroom gravy (2c water)
2. whole wheat pasta with red sauce (2c water needed)
3. dehydrated mac&cheese (2/3c water)

- for desserts, there's a large sesame nut cookie, a large chocolate & seeds cookie, and a plain dark chocolate bar

posted in Backcountry Gourmet - 5 replies

dual purpose fuels

2007-11-29T23:46:10Z

So I saw this camping stove
http://www.rei.com/product/4332909.htm
that runs on denatured alcohol. Being the efficiency minded person that i am, i had to wonder if perhaps it could be powerd with everclear or even bicardi 151. The only difference between everclear and denatured alcohol is that the remaining 5% of water has been replaced by benzene, ruining it for human consumption.
Initial experiments with bicardi gold are promising, i'll make a chart showing relative boiling times for the different fuels once i get my hands on some everclear.

posted in Backcountry Gourmet - 10 replies

Pasta Primavera with Crab! Crab crab crab crabby yummy crab!!

2007-11-06T11:55:55Z

you get the freeze dried pasta primavera and then you get the crab in the foil packet and then you make the pasta primavera and then you put in the crab.

don't dump out all the crab water because there's good crab flavor in there - I dumped all my crab water out and that was a mistake, I don't know how much you need.

posted in Backcountry Gourmet - 1 reply

full fat powdered milk source?

2007-11-05T16:49:07Z

Does anyone know of a good source for powdered milk that isn't of the non-fat variety?

I've heard that it ~is~ available, but I just don't know where to find it locally...or even online.

posted in Backcountry Gourmet - 4 replies

Eggs

2007-08-11T06:43:54Z

Any idea how long eggs can be stored without refrigeration?

posted in Backcountry Gourmet - 12 replies

backcountry bacon

2007-08-08T00:03:43Z

you can get pre-cooked bacon that doesn't need to be refridgerated, but you should cook it within a few days of bringing it out there, and don't let it get too hot in the sun. For cleanup you should probably wipe the pan with paper towels and burn them so as not to encourage the bears too much.

posted in Backcountry Gourmet - 0 replies

Sour dough starter

2007-07-29T19:14:24Z

There is nothing quite like hot fresh biscuits when you are camping.
Bringing along some sour dough starter,is a quick and easy way to accomplish this in the field.
To make the starter,mix 2 cups warm water,I use 2 packets of yeast(not the quick rise), and 2 cups of flower.
let this mixture rise for 24 hours.
store it in an airtight container.
all you need is a cup of it to start your dough,with whatever ingedients you wish.
I have made biscuits,bread,pancakes,and muffins,with fresh blueberries I picked.
It is a good base to start with.

posted in Backcountry Gourmet - 5 replies

Food gadgets

2007-06-16T22:52:02Z

I'm looking for a handy, safe, knife that is good to bring on picnics, what are the best brands? I was thinking of a single tool that would be handy to cut cheese, bread, fruit at picnics, maybe a model that comes with a wine-bottle opener. What other gagets would be handy at picnics, campouts?

posted in Backcountry Gourmet - 3 replies

question re: baking & ovens

2007-05-17T15:35:09Z

I'm thinking about attempting baking backcountry next trip out. And was looking around online at backpacking ovens and see they all seem to be variations on the same design: an enclosed metal box of some sort that fits over your pot & burner, lifts the pot off the burner some distance to heat the air all around the pot, plus an oven thermometer. For example: http://www.rei.com/product/653555

And I was thinking I can make something similar for almost-free by bringing a larger pot which will sit on the burner, a metal rack of some sort to hold food above the bottom of the pot, and a lid; oven thermometer will sit on the rack inside. Et volia! an oven. Maybe even sew an insulating blanket to go around the pot itself if I feel especially industrious (my girlfriend happens to have some frax laying around).

So I ask, since I've never been in the same room with an actual backpack oven:
- is my impression of the general oven design accurate?
- think this will work??
- have you used a backpack oven before with good results?

posted in Backcountry Gourmet - 3 replies

Pans and Stoves

2007-04-29T14:48:52Z

Hi,
New here... and to backpacking.
Just bought a Pocket Rocket stove and wondering if anyone had recommendations on pots/pans.
I plan to cook for, at the most, 2 adults and 2 kids.
thanks,
P

posted in Backcountry Gourmet - 7 replies

"Jet Fuel" and Kôhî

2007-04-26T20:19:40Z

My friends found this instant coffee powder that they call "jet fuel." Appropriately so. It's instant expresso called Medaglia d'Oro, the smell reminds me of the insanely popular Nescafe instant coffee in Chile. Instant comfort in a cup.

Also, for those not overly concerned with weight and bulk, try the Japanese coffee in a little soda-style can. There's so many kinds, and all are equally delicious. Try Boss, Georgia, or any other brand whose label strikes your fancy...(that's how I always pick things, especially wine, and I'm right 85% of the time.)

posted in Backcountry Gourmet - 1 reply

Hello from a New Member and my first tip.

2007-04-15T22:00:54Z

Hi everyone. I am a chef and an avid outdoorsman. I hope I can offer some of what I have learned and also learn from all of you. One tip I would like to offer now is about seasoning. At Super Walmarts in the spice and Seasonings isle they have some small jars/bottles by McCormick's of Black Pepper, Pepper Melange, Garlic Pepper and Kosher Salt and even Pizza Seasoning that have built in grinders, like pepper mills. One down side they are glass but I have never had one break in a pack. Fresh ground pepper, and salt are leaps and bounds better than preground. You may have known about these.However I felt I should share the info. They are small and add little weight but they can really make even a bush meal much better. Happy Eating Afield.

posted in Backcountry Gourmet - 3 replies

meal planning follow up

2007-03-29T20:31:01Z

Anyone have advice on meals for a 5 day trip with one adult and two young (10&7) kids?

posted in Backcountry Gourmet - 1 reply

Mother Teresa

2007-03-26T17:19:38Z

Mother Teresa died and went to heaven.

God greets her at the Pearly Gates. "Are you hungry, Mother Teresa?"

"I could eat," Mother Teresa replies.

So God opens a can of tuna and reaches for a chunk of rye bread and they share it.

While eating this humble meal, Mother Teresa looks down into Hell and sees the inhabitants devouring huge steaks, lobsters, pheasants, pastries and wines.

Curious, but deeply trusting, she remains quiet.The next day God again invites her to join Him for a meal. Again, it is tuna and rye bread.

Once again, Mother Teresa can see the denizens of Hell enjoying caviar, champagne, lamb, truffles and chocolates.

Still she says nothing.

The following day, mealtime arrives and another can of tuna is opened.

She can't contain herself any longer. Meekly, she says: "God, I am grateful to be in heaven with You as a reward for the pious, obedient life I led. But here in heaven all I get to eat is tuna and a piece of rye bread, and in the Other Place they eat like emperors and kings! I just don't understand."

God sighs. "Let's be honest," he says. "For just two people, does it pay to cook?"

posted in Backcountry Gourmet - 0 replies

A mutli=purpose safety item tip

2007-03-16T18:28:17Z

I am a food service professional aka a Chef that is also a Nationally Cerified Food Safety Manager. Big Whoop I know anyway My big lard butt hiked on some lava fields last year. An item I kep in my pack saved me injury so I thought I would share it with you. Kevlar gloves that we use in kitchens to prevent cuts to hands and fingers I use them in the field for the same reason because getting a cut in the field can end a trip and no one wants that. Well the gloves gloves kept my hands from being shredded from the basalt and other shape, jagged volcanic rock and they were porous enough not to be hot and uncomfortable. I thought of many times they would come in habdy hiking where rock and scree are in abundance. I hope you find it useful. Happy Eating Afield.

posted in Backcountry Gourmet - 4 replies

What comforts won't you leave the trailhead without?

2007-03-01T00:37:28Z

Mine's the GSI espresso maker:

http://www.mec.ca/Products/product_detail.jsp?FOLDER%3C%3Efolder_id=672615&PRODUCT%3C%3Eprd_id=785599&bmUID=1118426468311

Lightweight, easy to use & easy to clean, and an americano makes my morning.

posted in Backcountry Gourmet - 33 replies

cheap backcountry gourmet

2006-12-17T20:55:40Z

Share some economical recipes for poor hikers?

I'm thinking along the lines of daal/curries, oatmeal, etc. - things that keep costs low. Last time myself and my sweetie went backcountry we spent a small fortune on food, so next trip will have to he cheap.

posted in Backcountry Gourmet - 18 replies

Quinoa Pasta

2006-08-08T21:24:57Z

It's not the best pasta, it falls apart and can get a little mushy, but it's loaded with tons of nutrients, more than regular pasta, and is a great energy source to have the night before a big hike.

We got bulk Quinoa macaroni at Rainbow Market in SF, some Knorr's instant sauce (mix it up with powdered milk), some dehydrated bell peppers and onions, and a package of pink salmon for a super tasty and hearty dinner!

posted in Backcountry Gourmet - 2 replies

Bear country eats

2006-08-07T22:28:12Z

I'm heading to AK next month.
Any ideas on good eats that won't bring the grizzlies running to our cook spot?

posted in Backcountry Gourmet - 7 replies

Dehydrator, Baby!!

2006-07-19T18:51:13Z

Well I finally stopped procrastinating and made something with the dehydrator!

I did fruit leather - applesauce, pureed peaches with coconut on top...and pineapple slices. Both were excellent.

Any stories to share?

posted in Backcountry Gourmet - 8 replies

5-10 minute meals using a whisperlite

2006-05-15T15:50:14Z

Hi! Just wondering if anyone out there has any delicious and nutritious recipes for lunches and dinners on the trail. I can't bear the thought of another summer of ichiban, Kraft dinner or Lipton Sidekicks...I haven't got the patience for anything that takes longer than 10 minutes to cook.

posted in Backcountry Gourmet - 14 replies

Oh, and don't forget the chocolate!!

2006-03-10T20:43:28Z

Whatever you do, DON'T FORGET THE CHOCOLATE!
at least half a bar per person per night.
It rejuvenates your skin and bones, fights cancer, depression, and Dutch Elm disease, freshens the soul, settles difficult arguments, and it goes great with whatever you're wearing out that night!

posted in Backcountry Gourmet - 4 replies

Anyone made your own nutrition bars like cliff, powerbar... w/o the sugar?

2006-02-08T23:53:28Z

Anyone have experience or recipes making homemade nutrition / trailbars? Something easy to carry and with nutritional & energy fuel but without all that crashing, unhealthy sugar, sugar and more sickening sweet ingredients like in most commercial bars?

posted in Backcountry Gourmet - 7 replies

instant beverages fromt he ethnic grocery stores

2006-01-17T22:36:24Z

If you like sweet coffees, I found a nice instant Thai coffee paket at the local asian supermarket. It's Dede Instant thai Coffee. It's got the creamer and the sugar already in it.

During the summer, I'm not so into sweet coffee. I just went snow camping this weekend past and really welcomed the hot sweet coffee to get started on a frosty morning at 7000'.

posted in Backcountry Gourmet - 0 replies

dried lentil soup with extra goodies

2006-01-17T18:22:04Z

First I get dried lentil soup from the natural foods store, in bulk.

In it goes the following:
foil-pouch-wrapped tuna
Chesapeake Bay seafood seasoning
dried bell pepper flakes
parmesan cheese
a squirt of olive oil
some red pepper or chipotle powder (I like it spicy)
black pepper
salt (the seafood seasoning has some salt in it already)

pretty simple, but it's very very hearty and tasty! You can do something similar with dried split pea soup.

posted in Backcountry Gourmet - 1 reply

New tribe for Outdoor Educators

2006-01-16T03:45:30Z

I started a new tribe for Outdoor, Experiential, Environmental, and/or Adventure Educators. A place to share ideas and resources so we can do what we do even better. Anyone who works to get people outdoors and learning is invited. Or anyone who thinks this is a something they would like to do.

I am currently a Wilderness Instructor for Outward Bound Discovery. I have also worked for the Sierra Club, Student Conservation Association, and Sound Experience. I would love to connect with others from these organizations, but would also love to hear from some of you who have worked for others, so we can cross-pollinate (woo-hoo! lol).

http://tribes.tribe.net/outdooreducators?_click_path=Application%5Btribe%5D.Tribe%5B3a95e939-c843-4579-b2a2-e8cb7e01be78%5D

posted in Backcountry Gourmet - 0 replies

risotto

2005-11-19T02:25:19Z

Risotto

In this year of abundance, while picking and drying porcinis, I thought about a previous nights meal of wild mushroom risotto and thought it would be an ideal gourmet meal for the back country. I thought I would start a discussion on how to adapt risotto recipes for the back country. I hope others will share recipes, experiences, and ideas. I haven't tried this yet in the back country and don't have a recipe handy, just thinking of the process, so please feel free to give any suggestions or corrections.

Risotto and Paella are rice dishes cooked in shallow pans, uncovered, by sautéing the rice in a little butter or olive oil and adding water or broth until the rice is cooked. In the back country, this best prepared over an open fire rather than a stove as they take time to cook and fuel must be packed in. Don’t plan to start this dish at dusk after a full day of hiking, unless you plan on sitting around the fire for a while. Actually, that is not such a bad idea.

Use a short grain rice. Arborio rice from Italy is the best for risotto, but any short grain rice will do.

Dried wild mushrooms are a great addition to risotto. They make a flavorful broth to make the risotto with and are very lightweight. We dry porcinis and black chanterelles (Cornicopieidies) in our neck of the woods. Dried porcinis are also available at some specialty markets and delicatessens, but are very expensive. Use what you have or can afford. Chop the dried mushrooms and soak them for an hour or more. Use the drained mushrooms in the risotto and the soaking liquid for broth to make the risotto.

Sautee some garlic or onion (garlic gives more flavor per pound) in a little olive oil (olive oil travels better than butter), then add the rice and sauté for a few minutes. The rice starts to get a little translucent. Be careful not to burn the garlic (perhaps add the garlic after the rice?). Add wine.

Most recipes call for a half glass to a glass, or maybe a cup of wine. Almost all call for white wine. How much risotto are you making and how much of that wine you packed in are you willing to give up to the pot? I suggest a cup for the pot, drink the rest of the bottle while it cooks, and have a bottle of red with dinner. I have also heard (but never tried…) that in a pinch, just omit the wine from the pot (sacrilege?)

When the wine is absorbed, add broth. I usually add my rehydrated mushrooms now as well. They continue to rehydrate and flavor and color the rice. To make perfect risotto, the broth should be boiling before being added. If you don’t have an extra pot for this and don’t feel like doing any extra clean up, just add the liquid at whatever temperature it is at. Just remember how cold water from a mountain stream can be. Add the broth a little at a time, just enough to cover the grains, and stir the rice to make sure all of the grains are in contact with the moisture. Amounts of liquid may vary, but about 1 cup of wine and three cups of broth to 1 cup of rice is about right. It takes much more liquid to make rice uncovered than covered. You will probably only get about a cup or so of liquid from the mushrooms, so for the rest of the stock, 1) make something fresh, 2) use bullion cubes, or 3) use fresh mountain stream water.

When the rice is creamy and al dente, grate some fresh parmesan onto it and serve. If you haven’t already, open another bottle of wine.

mmmmmm

Bob

posted in Backcountry Gourmet - 0 replies

Rice

2005-11-17T08:03:02Z

Hi all. Have you noticed the pre-cooked rice that's on the shelves of your local grocer?

I bought some uncle bens long grain and tested it at home. It comes in a pouch, and you add a tsp of water, cook until it's warm, and eat it. Tasted great. Looking forward to trying it on the trail!

posted in Backcountry Gourmet - 4 replies

Potluck!

2005-10-18T23:45:13Z

I went on a short trip last weekend, a kind of end-of-summer celebration with my best hiking buddies. On longer trips we take turns making dinner, this time we decided to do a potluck. Quantities are an issue with these scheme, so we basically planned so each item would feed three-ish people and we took small portions. Here's the menu:

- Crimini and Portabella mushroom soup (fresh mushrooms sliced at home w/vegie boullion, spices and dehydrated onion)
- Spinach salad with mandarin oranges, walnuts and home dressing
- Sukiyaki
- Pasta with red sauce from home-dehydrated tomatoes and other vegies. Two versions: one w/ and one w/out meat.
- Bread pudding with chocolate chips. Omigosh, was that ever good!

Everybody brought drinks to share, so we had wine, vodka/lemonade, and bourbon for quaffing. Hot tea and chocolate for the nightcap.

I love my camping buddies!

posted in Backcountry Gourmet - 1 reply

First night out

2005-09-21T22:44:07Z

First night out

The first night out (and the next morning) is a great opportunity to have a gourmet meal on the trail. The perishability of fresh food is less of a problem. Perhaps a later start as you drive to the trailhead means a shorter hike that day. Carry something heavy and use it up – the lighter pack will feel great the next day.

Here’s a suggestion – cook a batch of your favorite stew before you leave and freeze it. Pull it out of the freezer just before you leave home and put it in an ice chest until you reach the trail head. It should be thawed and ready to cook by the time you reach camp. Put it in the middle of your pack, surrounded by all of that insulation that you bring to keep yourself warm at night. Cooking is easy – just heat and serve. I like a standard beef stew or maybe something fancier, like a Thai green coconut curry. Chile Verde is a personal favorite. Makes great burritos. If you don’t have time to cook, buy a pint or two from your favorite restaurant.

If you want to be a good camp buddy, you’ll stick a couple beers in your pack right next to your frozen stew to keep them good and chilled. Break them out when you reach camp.

Any other suggestions for the first night gourmet?

Bob

PS – Don’t leave any for the bears!

posted in Backcountry Gourmet - 15 replies

Bridger Tetons

2005-08-24T21:12:36Z

So Im leaving pretty soon for a week in the Bridger Tetons
and looking for some suggestions on some great LIGHT
weight snacks,meals e.c.t.

posted in Backcountry Gourmet - 0 replies

Lunch Ideas

2005-07-02T04:49:05Z

I'm looking at eight days on the Wonderland Trail in early July, and can't stand the thought of the usual PB&J on pita and/or salami and melty cheese on rykrisp.

What's your favorite no-cook lunch on day five of a backpacking trip?

posted in Backcountry Gourmet - 10 replies

Cowboy Coffeee

2005-06-28T06:30:57Z

Cowboy Coffee

My thanks to Epona for bringing up cowboy coffee in a previous thread. I thought cowboy coffee deserved its own thread.

I have tried many ways to make coffee on the trail. Early on, I gave up the lightweight, freeze-dried, one-per-cup-disposable-nonbiodegradable-waste/trash/litter-foil-packets kind. Good coffee is worth a bit of weight. I’ve used melita-style filters quite a bit, and this seems the standard for both home and camp coffee. Then, I rediscovered the true pleasure of Cowboy Coffee. A simple treat that encourages long idle hours by the campfire (if I was in a hurry, I’d have stayed home). The perfect accompaniment for playing guitar (harmonica on those long journeys), carving a face or animal on the handle of your favorite walking stick, or just telling tall tales of past larger-than-life experiences, Cowboy Coffee is always ready and there is always plenty for everybody. The recipe is simple:

Bring a pot of water to a boil. Make sure there is more than enough for a cup or two for everybody.
Throw in a generous handful of fresh ground coffee.
Simmer at just below a boil until the grounds settle.
Pour the coffee slowly into your cup.
Beware the last sip (There is always more, just refill).

If everyone likes it sweet, you can add sugar while you brew it. I like it strong and black, with or without sugar.

There are some very important considerations to make good cowboy coffee.

Cowboy coffee is always best when made over a wood campfire. Something about the smell of the smoke and the heat control. (I am also a hopeless romantic) A Coleman will work in a pinch, but a lightweight backpack stove just doesn’t cut it. It will use too much fuel. I’ve made it at home on a gas or propane stove, but electric heat just won’t do. I’ve heard that some people make cowboy coffee on a hot engine block (ingenious!) but I haven’t tried this yet. DANGER – Don’t use water from the radiator!

The key to good cowboy coffee is to keep it hot enough but never let it boil. When brewing, it should be hot enough so that the grounds are moving in the water, but the water is not bubbling. If you boil it, it gets very bitter. Once you have added the coffee, keep the pot over a small pile of coals. If you don’t have a grill, keep the pot balanced on a couple rocks. When the coffee is the right strength, let it cool just enough to let the grounds settle.

It tastes awful if you reheat it for every cup. Exception – it still tastes fantastic when reheated after a long day hike or climb when you get back to camp, particularly with some whiskey in it, or as a chaser. Once you got the fire going, start a fresh pot. If you keep it over some coals, you can keep it hot for hours and it only gets better. When the coffee in the pot gets low, just add more water and some more coffee and repeat the process.

Enjoy.
I can smell it now!

Bob

PS - has anyone tried Turkish coffee in camp? Seems like a natural!

posted in Backcountry Gourmet - 3 replies

recipes!

2005-06-20T23:57:14Z

Coconut Chocolate Mango Fondue
7-ounce premium dark
chocolate candy bar
2 ounces coconut milk
15 to 20 pieces dried mango

In camp: Melt the chocolate in a saucepan over low heat with coconut milk (if you've already used a can of coconut milk for dinner, just save some for the fondue). When the chocolate is thoroughly melted, remove it from the heat. Use forks or sticks to skewer mango pieces (or other dried fruit) and dip them in the chocolate. Serves four.

(stolen from http://www.backpacker.com/article/1,2646,4928__2_2,00.html )

posted in Backcountry Gourmet - 11 replies

Foil Packets

2005-06-20T17:10:13Z

I have a handfull of "foil packet in the campfire" recipies but I'm always looking for more variations...anybody got any good ones??

posted in Backcountry Gourmet - 8 replies

Kitchen Maintenance/cleanup...

2005-06-15T21:45:13Z

In the May issue of Backpacker Magazine is some great hints on cleaning camp gear after cooking. Here's couple that I stole from the backpacker article called "How to do almost everything in the outdoors :
- - - - -
CLEAN BURNT-ON CRUD FROM A POT =
Hand the mess to the nitwit who scorched dinner. That'd be you? Then heat a cup of water, let the pot soak awhile, and scrub. Forgot the sponge? On uncoated cookware, use a handful of sand or snow, mixed with a little water.
- - - - -
CLEAN A LIQUID-FUEL STOVE =
Clogged fuel jet and no repair kit in sight?
Use a bristle from your toothbrush.

posted in Backcountry Gourmet - 8 replies

excellent idea

2005-06-10T19:51:06Z

we don't have to eat burgers and hot dogs every night!

looking forward to the exchange of info we will find here!

posted in Backcountry Gourmet - 1 reply