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post #1 of (permalink) Old 01-14-2003, 09:19 PM Thread Starter
High on the Mountain Top
 
Join Date: Oct 2002
Location: South West corner of, BC, Canada.
Interest: Photography, hiking/camping, being eccentric,
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Default Worst Cooking Experiance Ever

I couldn't believe what I was seeing! If he wasn't such a good friend I would have kicked him. It was something so unbelievable it could not have been imagined even if tried. It was perogies, fried.

After much debate and time shuffling my best friend and I go out camping for the weekend. After hiking with our gear we find a nice sandy spot beside the river and set camp. After gathering firewood, I come back to see he has his naptha stove fired up and cooking something to eat. "Ah! planning ahead, that's good." I think to myself. I look into the little pot of boiling, er... stuff and inquire to it's contents.
"It's perogies!" he chirps, "but they got a little damaged on the way here. I cook them a lot at home."
"But we're camping..." I shake my head and explore around. When I comeback he has a frying pan over the fire. Now what?
"I'm frying the other batch of perogies!"
"They're burning to my pan!!" I freak
"Um, yeah. The butter can't take the heat. Would you like one?"
"okay, but you're washing out the pot and pan. Where's the fork?"
"In that bag over there, with the butter."
I find the bag of utensils, swamped in melted butter.
"This bag?" I ask, while showing him.
"Oh, I guess that didn't work"
"Life is amazing without a fridge or dishsoap. Good-luck."
Unfortunately nothing did get cleaned properly, and there is still charred perogie fused into the pan.

So remember kids, no perogies!


Life never ceases to amaze me.
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post #2 of (permalink) Old 01-20-2003, 12:44 AM
Summit Master
 
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Mmmmmm perogies

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post #3 of (permalink) Old 01-20-2003, 09:49 AM
Hittin' the Trails
 
Join Date: Aug 2002
Location: Tsawwassen, B.C., Canada.
Interest: Backpacking (of course), Sailing, Ultimate Frisbee, mountainbiking, shoping for new hiking gear only to stick with what I already have.
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Kinda shows that the more gourmet you try to get, the greater chance you'll go to bed hungry.

Call me dull, but I gravitate toward REALLY simple food when backpacking - like freeze dried meal packs which can be re-hydrated in the packaging. While you definately sacrifice flavour, you gain in ease of preparation and clean up.

A couple of years ago, I went backpacking to Brandywine Meadows with a couple of friends who had gourmet ambitions. The plan was for pasta with Pesto sauce made from scratch, then blueberry pancakes for breakfast. Maybe it was because we were being attacked by squadrons of B52 sized mosquitos and blackflies we were distracted, but somehow the unlabled pancake mix was accidentally substituted for the parmesean cheese. Needless to say, the pesto came out to be a bit gummy.

Another time my wife and I tried to get gourmet with pre cooked butternut squash pasta & sauce from Capers. Seemed like a good idea at the time, but it is nearly impossible to re-heat pasta in oil on a camp stove without burning the pasta to your pans. And the oil is nearly impossible to wash away. The funny thing is, about 2 months after my wife and I swore we'd never try precooked pasta again, we went hiking with a large group up to Marriott Basin, and what did our companions bring for our group dinner? BUTTERNUT SQUASH PASTA FROM CAPERS!!


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post #4 of (permalink) Old 01-20-2003, 01:18 PM
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Location: Forest Gnome Cabin, , Canada.
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I can remember one trip to the Stein where a friend of mine was making breakfast-bacon and toast-while I was packing up the tent,etc.It was the only food we had and when he burned it all black we still had to eat it!!All the way to Lytton it kept coming back on us,and to top it all off,the dinner we had later in town gave us food poisoning to boot.
Ever try to drive the Fraser Canyon when you're about to hurl??!!??Then,to make the country western song complete,when he got home his girlfriend had taken the dog and left him only his stereo.
Mick

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post #5 of (permalink) Old 01-27-2003, 08:08 AM
Scaling New Heights
 
Join Date: Apr 2002
Location: , Wisconsin, USA.
Interest: Backpacking, running, snowshoe and xc ski racing, plus enjoying grandkids, finding new places to get to know, a little rockhounding, and petting my cat.
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My story is actually someone else's. I was spending a week backpacking in Isle Royale National Park, where stoves are mandatory (no campfires). From out of nowhere one evening a tall blond fellow came over to talk while I was preparing my supper. I found out that he had come over from Germany to backpack this park, but did not know about the no-fire rule. For three days he had been crunching down dry uncooked macaroni! Needless to say I loaned him my stove, so he had at least one hot meal and a cup of coffee. What worried me, though, was that he was drinking raw unboiled Isle Royale water which is known to contain some sort of cysts that attach to the lungs.

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post #6 of (permalink) Old 06-11-2003, 01:46 AM
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My worst camping food experience involved my last exposure to your typical, pre-packaged, dehydrated camping meals. My Dad, son and I hiked into Joffre Lakes. My Dad brought along some AlpineAire "meals". We were very hungry and we ate them. Later, on the way to the outhouse, I was alone with my then 8 year old son who mentioned that dinner tasted like "cram" (his alternative word for "crap" to avoid "consequences"). <img src=icon_smile_dead.gif border=0 align=middle> I have to say I agree: I don't believe people eat the stuff. For us it's Lipton Sidekicks with a small tin of real meat and to hell with going light.

As for the future: has anyone tired tuna in a plastic envelope package (something I just saw in a magazine)?

The AlpineAire meals I bought at MEC based on the pictures will remain strictly emergency rations!!!

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post #7 of (permalink) Old 06-11-2003, 09:49 AM
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Location: Seattle, WA, USA.
Interest: Backpacking, cycling, rock climbing, cooking, eating, snowshoeing, general hiking, easy scrambles, photography, mycology
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Gourmet on the trail can work. Hiker Boy, Otter and I regularly take a trip with one who can probably be certified a "Backcountry gourmet." One major key is you have to plan ahead for it. You can't really do gourmet from scratch like you can at home. Make sauces ahead of time and dehydrate them, or buy them dehydrated.

Look at packaged sauce mixes, break up pasta into smaller pieces that will fit in your pot of boilling water, dehydrate ground meat to add to things, take instant rice (or boxed rice dishes like MJB or Rice-a-Roni, if you don't mind cooking a while) and dried veggies. These things combined with a good selection of spices and you can come up with quite a bit.

Make meals at home, package in single serving sizes with a vacuum sealer and freeze. Take it with you and put the bag (still sealed) in boiling water for a few minutes to heat up and eat (this is good in winter for a few days, or first day on a shoulder season hike. During summer, you may want to insulate the meal well so it is still cold when you need to cook it, preventing spoilage).

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post #8 of (permalink) Old 08-07-2003, 06:46 PM Thread Starter
High on the Mountain Top
 
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Whoops! I tried a bad combo this past weekend.

I made Lipton CupaSoup (bad start) then added Uncle Ben's Stuff n Such.

Ooooo, I was bloated, tired and had the worst barking spider attack in my life. It ;lasted the rest of the day, starting from lunch. It tasted all right, but not good enough to warrant that punishment.<img src=icon_smile_dead.gif border=0 align=middle>

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post #9 of (permalink) Old 08-07-2003, 08:06 PM
 
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I have this little cooler that I got free inside a case of beer that would work very well for transporting raw, cold meat on a simple one night trip (or for the first meal of a multi-day trek). Put frozen meat in the cooler in the morning and by dinnertime it will still be slightly frozen in the center and still cold enough to prevent bacterial growth (I eat alot of chicken and it seems to spoil quicker than other meats).

Now where did I park my dam bike?
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