Read PDF Cooking the One-Burner Way: Everything the Backcountry Chef Needs to Know (3rd Edition)

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When vagabonding on two wheels, especially in the third world, it is interesting to uncover what splendid budget dishes can be prepared with the variety odd sundries available on the road.

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The typical requirements are that the meal is cheap, easy to carry and that one may find at least some of the bulkier ingredients while riding through a small village towards the end of the day. In Central America it was always some derivative of pasta with pouch sauce, a veg or two, and possibly some eggs thrown in for protein.

In each country in southern Africa it has varied slightly, but is usually a rice curry dish or a tomato pasta dish. There are ripe tomatoes everywhere this time of year, so they are always a main ingredient. All of the dishes we prepare have one thing in common; they are all cooked with one pot with a secondary vessel used for holding the cooked starch until the other portion is prepared.

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Of course there are other things that we prepare… desserts, salads, and a myriad of stews. But, again, 1 pot, 1 burner. Our kit is simple, light and designed to be easy to carry in a pannierless setup. We had previously carried a Whisperlite and full mess kit with plates, forks, spoons, bowls, etc. Although this was slightly better suited for preparing more complex creations, it was a little too much.

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  • Trangia spirit burner Vargo Titanium wood stove used as pot stand and wind blocker for the Trangia. Login user JOIN. What is Bikepacking? How to Bikepack. Where to go. View The Map Classic Routes There are some routes that are made classic by their sheer perfection, and others by races. View All Features The second issue of The Bikepacking Journal is bursting with over a dozen pedal-powered stories and essays that span colorful pages We have recently updated our Privacy Policy.

    The site uses cookies to offer you a better experience. By continuing to browse the site you accept our Cookie Policy, you can change your settings at any time. Page Prev of 2 Next. Added to basket.

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    Add to Basket. View basket Checkout. Trekker's Handbook Paperback. Outdoor Safety Handbook Paperback. The pot supports and burners can be detached quickly without any tools to allow the removal of the drip trays.

    There is not much surface area to get splattered with grease or spill-over. Purpose-built for group cooking, the 5-liter pot is quite massive.

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    It may even be too big for some culinary duties, but the stove supports work with any standard cooking vessel. The pot also has two well defined handles, a transparent lid with built-in strainer, and while it is made of thin metal, feels like it will survive heavy use. The inch frying pan caught my eye, because——bacon.


    Eschewing the conventional and delicate non-stick solutions frequently used in the outdoor industry, the Jetboil frying pan is made with a durable and environmentally friendly ceramic coating. With no FluxRing under the skillet, it can be slid and wiggled across the burner as we backcountry chefs are prone to do. The Luna burner initially struck me as a weird afterthought, but in use is pretty handy. It also seems like we need continual warm ups of water throughout an overnight camp cycle, so having a burner that can boil half a liter of water in a matter of seconds is convenient.

    I want to preface any criticisms by first saying that I love this stove and think Jetboil did a great job with design and execution. The windscreen in particular is a little disappointing. Once affixed, it wobbles around and only modestly improves performance.

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    It serves its best use as a protector between the stove and pot while in transit. File this under extreme nit-picking, but the seam within the lower aspect of the main pot can be annoying and creates a difficult area of the pot to clean. My other minor quibble is with the large amount of real-estate the system consumes when fully set up.