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Post by Sleeping Bag Man! on Apr 19, 2024 6:38:22 GMT -8
Mystery meat. Or maybe a leg from a mannequin. Not healthy no matter how you slice it.
Giant hunks of unidentifiable processed meat are perfect for backpacking. While all you gram weenie foodie snobs are fiddling around with your fancy stoves, trying to perfect your brook trout almondine with pink wine sauce, I’ll be feasting like a king.
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Post by dustin on Apr 19, 2024 7:20:43 GMT -8
Sleeping Bag Man! Ooooh, I've read about those bags. They sound nice. I have some FF down booties and they're awesome. My Wallcreeper is okay, but doesn't have quite enough down and it's actually kind of narrow across the shoulders. Been experimenting with using it as a quilt or arms-out in sleeping bag mode. I tried searching 'Find Chuck Norris chucks' and Google told me Chuck Norris finds you.
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swiftdream
Trail Wise!
the Great Southwest Unbound
Posts: 563
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Post by swiftdream on Apr 19, 2024 7:37:40 GMT -8
I’m totally blown away with what the Dragonfly can handle. Agreed. I think this is the perfect size, and the Dragonfly is just an all-around great blade. My first Spyderco was a Ladybug, which is great, but a little too small for most of my purposes. Then bought a Delica, which at the time was a popular backpacking knife, but too big for my taste. Finally bought a Dragonfly and, you guessed it, just right. Thanks for the info on the cozy. I may try to do something similar to fit my Snowpeak Trek 700. Great for boiling water and drinking coffee, but sure loses heat quickly. Some of the folks might remember The Prosecutor from back when the forum had many, many participating members. He always took a blade of 3.25” because in all the homicide cases he was familiar with that is the minimum length it took. The Dragonfly wouldn’t be the blade for him at 2.25” with a sharpened edge of 1.88”… lol Experimenting in the kitchen my little Dragonfly with the most amazing K390 steel cut the backbone out of a chicken, through the ribs and pelvis causing no edge damage about as easy as a specialty Dozier hunting knife I normally use for that procedure, and easily handled the rest of the job. It handled other jobs very well so why take a bigger, heavier knife when that one will easily do albeit the Prosecutor might find his occasional chores a bit more difficult. Good luck with the cozie. I find it sufficient and it wasn’t too difficult to make.
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Post by bluefish on Apr 19, 2024 7:40:37 GMT -8
I tried searching 'Find Chuck Norris chucks' and Google told me Chuck Norris finds you. :D We may need another BAK thread....
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Post by dustin on Apr 19, 2024 7:58:04 GMT -8
That was kind of a pass/fail/both test to see if anyone knew that old Google feature.
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reuben
Trail Wise!
Gonna need more Camels at the next refugio...
Posts: 11,200
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Post by reuben on Apr 19, 2024 8:25:21 GMT -8
While all you gram weenie foodie snobs are fiddling around with your fancy stoves, trying to perfect your brook trout almondine with pink wine sauce, I’ll be feasting like a king. I'll be having trout with pebre. I've made it a few times, but never in the field. It's delish. Lately I've been leaving out the cheese, although it's not bad that way. It gives the other stuffing items something to glom onto. www.saveur.com/grilled-stuffed-trout-with-pebre-sauce-recipe/
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ErnieW
Trail Wise!
I want to backpack
Posts: 9,997
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Post by ErnieW on Apr 19, 2024 9:04:46 GMT -8
He always took a blade of 3.25” because in all the homicide cases he was familiar with that is the minimum length it took. In NY the legal limit on a folder is 4". Back in the day a LEO told me that was because you need at least 4" for homicide.
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swiftdream
Trail Wise!
the Great Southwest Unbound
Posts: 563
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Post by swiftdream on Apr 19, 2024 10:37:57 GMT -8
He always took a blade of 3.25” because in all the homicide cases he was familiar with that is the minimum length it took. In NY the legal limit on a folder is 4". Back in the day a LEO told me that was because you need at least 4" for homicide. Interesting information, thanks, seems everyone has their own opinion on blade length for homicides too like everyone else. lol I’m still a smaller blade kind of guy, carried a blade near the length of my current as an aerial mapping photographer for more than thirty years and never felt under knifed. When I was a teenager I found work on a couple of farms. One had several hog facilities. My job on one of those days was castrating eighty hogs, had to run them down, hang them over a fence and castrate, making two vertical cuts, squeezing and cutting the cords. Then squirting some antiseptic solution in the slits. Used a very small Case folder for that and it was dull by the end. I decided after two summers of that never to do manual labor again as it included everything you can do on a farm, slaughtering, plowing, bucking bales, every little thing and the work was never done. They worked me so hard that they fed me five meals a day. It was surreal and a long time ago. Used the money to travel America and Canada.
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Post by swmtnbackpacker on Apr 19, 2024 12:25:30 GMT -8
I reserve the right to say Howdy because I kinda live in the west… Welcome.. New to the forum today. I've been hiking, backpacking, biking, running... for about 45 years. Now, trying to combine activities; bikepacking, packrafting, coffee outdoors... I'm doing a lot of research lately on cook kits for a little actual cooking. Dehydrated meals keep me warm overnight, but at the cost of gastric distress. I try to carry a light load, but I love multi-purpose gadgets and gear. Plus dehydrated costs more. I know people who swear by Mountain House Lasagna or Chili Mac. To eat their own, but I’ll use easy to cook grocery bought foods. Mostly Walmart dehydrated beans, tuna packs, then for starch add instant rice or taters … ramen. My plan is pack minimal meals for a 4-5 day week, but maybe gourmet for a weekend. So usually a MSR Pocket Rocket 2 and titanium pot, but maybe a pot/pan combo for a weekend. In terms of pizza, think I’d go with “Mexican pizza” Taco Bell style with tortillas that can be grilled. Then again “Thai” ramen prepped soup style can be pretty good during a cold night. Add “Thai-Chili” flavored tuna to taste. Thinking of a new cooking show .. college style cooking for retirees. That can be an understatement.
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Post by dustin on Apr 19, 2024 13:27:34 GMT -8
swmtnbackpacker That's just what I was thinking, as far as the kinds of food I want to start with. I love the flavor of some of the dehydrated backpacking-specific meals, but they end up costing me twice. When you do pizza dough, what pot/pan combo do you use? And if you know of another setup that you think would be better?
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Post by trinity on Apr 19, 2024 14:32:20 GMT -8
Plus dehydrated costs more. I know people who swear by Mountain House Lasagna or Chili Mac. I'm definitely a dehydrated guy myself, and my meals typically cost a lot more than Mountain House! As I see it, I only get 10-20 bag nights in a typical year, so the additional money I'm shelling out for the convenience really isn't that significant. Or at least that's what I tell myself.... My current favorite brands are Pinnacle and Stowaway Gourmet. Some of these meals cost $20. And worth every penny!
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sarbar
Trail Wise!
After being here since 2001...I couldn't say goodbye yet!
Posts: 1,009
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Post by sarbar on Apr 19, 2024 18:47:03 GMT -8
I know people who swear by Mountain House Lasagna or Chili Mac. The only things propping up Mountain House is nostalgia to Boomers, and that they are sold in every outdoor store in America. I review a lot of meals on TrailCooking....and some brands are so nasty. I had a couple recently that I couldn't get past how awful they smelled. They didn't even try. They knew suckers would see them hanging in the local Wal-e-world and buy them. Considering how expensive they are, I am doing you all a huge service :-P trailcooking.com/category/food-finds/ So yeah, that's where all the reviews go.
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sarbar
Trail Wise!
After being here since 2001...I couldn't say goodbye yet!
Posts: 1,009
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Post by sarbar on Apr 19, 2024 18:55:29 GMT -8
There's been a few doozies I have "eaten" over the years. This review last year took the award I hadn't handed out in years - and it deserved every spiteful word I wrote. You see this brand, just run, ok? I am trying to protect you all! trailcooking.com/2023/05/30/commercial-meal-review-nutrient-survival-singles/The reason I got into trailcooking? Well...it was 2003 and I was on a trip with forum members and had the (then) worst packaged meal ever. It was so bad we starved. It smelled like the spray they used in tanning salons to "clean" the beds between humans. trailcooking.com/2021/02/11/there-i-was-trying-to-eat-the-worst-freeze-dried-meal/I came home from that trip...and started writing. It was what FB (Freezer Bag Cooking) came out of. All while I lived hours every day on the old Backpacker forums...lol
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Post by hikerchick395 on Apr 22, 2024 9:42:08 GMT -8
Welcome from the Eastern Sierra!
(I love when there's a new guy/gal. Lots of good reading here... Sort of what I found when I joined...)
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Post by swmtnbackpacker on Apr 22, 2024 10:15:02 GMT -8
... When you do pizza dough, what pot/pan combo do you use? And if you know of another setup that you think would be better? I’m no gourmet. I just use whatever short-cut is available to get the calories in considering I’ll be hungry enough to think a Quarter-Pounder is a Michelin starred meal. I hike a lot of daily miles starting to incorporate a little trail-running, .. so tortilla du jour usually provides the calories. Even contemplating going “no cook” this summer. Plus dehydrated costs more. I know people who swear by Mountain House Lasagna or Chili Mac. I'm definitely a dehydrated guy myself, and my meals typically cost a lot more than Mountain House! As I see it, I only get 10-20 bag nights in a typical year, so the additional money I'm shelling out for the convenience really isn't that significant. Or at least that's what I tell myself.... My current favorite brands are Pinnacle and Stowaway Gourmet. Some of these meals cost $20. And worth every penny! Never thought about it like that. I typically view backcountry meals as an extension of my regular menu (I eat a lot of teriyaki.. aka rice). So at camp it’s mostly rice and beans, rice and flavored tuna, mashed taters and tuna. Just ran into the “Mexican [tortilla] pizza” idea online before this thread. Could be cheaper than Taco Bell … I know people who swear by Mountain House Lasagna or Chili Mac. The only things propping up Mountain House is nostalgia to Boomers, and that they are sold in every outdoor store in America. I review a lot of meals on TrailCooking....and some brands are so nasty. trailcooking.com/category/food-finds/ So yeah, that's where all the reviews go. Thank you for the link. I used to backpack with a retired FBI agent who claimed mountain house was better than any cooked meals. Nice quote but not supported in reality. Think I still have an aluminum spoon with permanently caked on MH lasagna cheese on it after 10 years of attempted cleaning. May have thrown out the spoon but it never recovered.
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