Fantastic! I've never been to Indiana (except to drive through there a dozen years ago). Have a WONDERFUL trip, and enjoy some much-needed relaxation and play! :)Quote:
Originally Posted by Catrin
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Fantastic! I've never been to Indiana (except to drive through there a dozen years ago). Have a WONDERFUL trip, and enjoy some much-needed relaxation and play! :)Quote:
Originally Posted by Catrin
One of my favorite things to bring and make when camping (and we do a lot) is grilled cheese and tomato soup (trader joes roasted tom soup). Also I bake ahead of time baked potatoes which I chop up at camp and bring bell peppers and onions (pre chopped) to add to it and after they have cooked nicely I make little wells in the mix and drop eggs in. Chicken and camping (unless precooked) does not seem like a good idea. Mainly because chicken can take so long to cook. I will also make chili and freeze it then use it when it is defrosted. I freeze everything before camping even milk. Oh I have made chicken ahead with taco seasoning and froze that and we have done taco's and also used the meat on a taco salad.
More thoughts :
If you freeze your meat ahead of time be sure to double bag it !! Nothing like a leaky bag of bloody meat contaminating your cooler.
Eggs do not have to be refrigerated. When we were on the Grand Canyon of the Colorado, we kept dozens in ammo cans, unrefrigerated, for about 10 days in 100+ heat. We were amazed.
I find that cooking on camp stoves blackens pans so I keep a separate set.
I've never has problems with chicken or any other meat taking too long to cook. It's all in how big the pieces are.
Catrin--we're camping in IN over the 4th of July week. Will we be at the same place? Maybe we can meet up for a ride. I'll have some friends with me that just like riding casually (no racing), we would just be exploring and taking our time.
Food: I like to do make-ahead stuff. I make veggie burgers from either black beans or lentils. I prep all of my veggies ahead of time--wash and cut. I'll make pasta and bean salads ahead of time. The rest of the family really likes hot dogs. . . . . Eggs are a great thing to bring camping. They keep just fine in a cooler and are easy to cook in a skillet. Just throw in some diced potatoes and veggies and you've got a great meal.
I'll also like to make homemade peanut butter balls (peanut butter, rolled oats, raisins, sunflower seeds, honey, flax seeds, whatever!) and homemade Lara bars (dates and nut of choice mixed in a food processor).
Limewave, I am pretty sure we are talking about the same place :) I won't, however, be there until the following week. The rates will be lower that week and the park, and trails, will be far less crowded.
All good suggestions, I am thinking about making some pulled chicken (from the crock-pot) and use it for burritos. I don't eat beef normally. My cookware is low-temperature stainless steel and I don't want to risk using it on a camp-stove. It wasn't THAT expensive, but I do want to keep it looking nice. I will make a point to check out Good Will, etc, for something appropriate.
The homemade peanut butter balls sound good, I will have to try that. With some forethought I think this will work out just fine, and if anyone has other suggestions please share them!
The fun thing will be learning how to use the camp-stove, it is still in the box :) It is the fuel canisters that have me a little nervous but it will be fine.
Catrin, how about giving the campstove a little practice run? We just got a new Coleman for our last camp trip and it was super easy to use compared to the antique my husband was using. If you do try, make sure its a well ventilated area.
If I remember correctly, my husband was able to attach, remove and reattach the fuel canister. It didn't have to remain attached once opened. I will double check with him later on today. I'm sure the instructions will state clearly how to use it and store.
I have not had any issues with the new (or even the old) campstove leaving marks on any of my pots and pans. I use stainless steel and stainless steel with copper bottoms.
As it turns out the weight does matter - I am just so sore from my endo the other day. I really appreciate all of the helpful comments and while I might be tired of pulled chicken burritos, Power Bars, fruit, eggs, and cereal by the end of the my trip I think I've everything in order. I am just going to go with regular ice as finding dry ice right now is more than challenging with the inferno of a heat wave that is only now ending.
I've not had a chance to really try the stove, but it will be fine I am sure. I know, famous last words ;) I will take my smallest pan and skillet with me and hope for the best.
I can't help but thinking that dry is ice really overkill. I camp a lot, and even do multi day river trips in HOT (triple digit temps) river canyons. We never use dry ice. With good cooler management, you should be able to make regular ice last just fine.
Thanks Irulan, I was thinking that perhaps it might last longer and thus be less expensive. This is camping on a considerable budget, but I leave the coolers in my car and open them as little as possible, so it will probably be fine.Quote:
Originally Posted by Irulan
Here are some cooler management tricks. Surely if we use these tricks on multiday river trips, they will work for you.
- Freeze as much ahead as you can, and double bag anything that has potential for leakage when it defrosts.
- Use block ice. Commerically made lasts longer. Ice should be 1/3 to 1/2 the total amount of stuff in your cooler.
- Keep cooler closed, as in open it minimally.Make it is latched!! We usually take two: one for drinks and lunch, and one that only gets opened once possible twice a day.
- From above, we don't let kids mess with coolers. They open them wide open, spend way too much rooting around in them, mess everything up, and don't close them tight.
- Cars can be very hot. Store cooler in deep shade, and cover with a car reflector. Or, use wet towels laid over the cooler for a swamp cooler effect.
- The drain/not to drain issue is still up for discussion
- Pre Chill everything.
I made a veggie lasagna over the fire in a cast iron skillet this week. It turned out great! I layered lasagna noodles, riccotta cheese mixed with silken tofu and thawed frozen spinach (mixed ahead of time at home), and tomato sauce. It was surprisingly easy. I cooked it over the fire for about 35 minutes.
With the heat we had last week, I think I could have just set it out on the cement and that would have baked it just as well :p
Sounds yummy! I agree that you didn't need the fire to cook it :)Quote:
Originally Posted by limewave
This is the OPPOSITE of a lot of the convenience camp cooking we are talking about: I just found a recipe for a Chocolate Fudge Cake with Raspberry Ganache made in a dutch over w/coals while camping...omg...
I found an interesting range of camping recipes here. Irulan, that sounds fabulous!
Have fun this week, Catrin. I hope you feel well enough to mtb and that your adventures in campside cooking go well.