Campsite cooking?

[Catrin]

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.

[Desert Tortoise]

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.

[Catrin]

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.

[Irulan]

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.

[Catrin]

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.

[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.

[limewave]

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