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Travellers' questions that don't fit anywhere else This is an opportunity to ask any question, and post any notice you wish that doesn't fit into one of the other sections.
Photo by Marc Gibaud, Clouds on Tres Cerros and Mount Fitzroy, Argentinian Patagonia

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Photo by Marc Gibaud,
Clouds on Tres Cerros and
Mount Fitzroy, Argentinian Patagonia



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  #1  
Old 11 Jan 2008
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I've recently discovered THE way to cook. They're probably available in the US/UK, but I bought this metal container in Ecuador like a pot, which has a lid which clamps down with a rubber seal. Basically, a mini-pressure cooker. Throw in oil, seasonings, cut potatoes, bit of meat/vedge, seasoning almost optional. Best meals I've ever made..... You know when it's done by the very first hint of a smell. You can also do this with foil, but it's extremely wasteful. Also, depending on hot the fire or coals (you have to do a bit of experimenting) it's done in about 15 minutes.
The only place I've seen them sold are the big Mega or Super Maxi.
Lorraine
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  #2  
Old 11 Jan 2008
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Piccies please Lorraine!
Quote:
Originally Posted by lorraine View Post
I've recently discovered THE way to cook. They're probably available in the US/UK, but I bought this metal container in Ecuador like a pot, which has a lid which clamps down with a rubber seal. Basically, a mini-pressure cooker. Throw in oil, seasonings, cut potatoes, bit of meat/vedge, seasoning almost optional. Best meals I've ever made..... You know when it's done by the very first hint of a smell. You can also do this with foil, but it's extremely wasteful. Also, depending on hot the fire or coals (you have to do a bit of experimenting) it's done in about 15 minutes.
The only place I've seen them sold are the big Mega or Super Maxi.
Lorraine
Sounds Good!........any pics?

Martyn
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  #3  
Old 11 Jan 2008
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Cool Yummy


Just 'fry off' fish, peppers, onion, garlic etc., then keep warm over boiling water for packet mashed potato, eat from fry pan (trangia).

All the best

Alec.
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  #4  
Old 11 Jan 2008
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Red face Yummy
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Originally Posted by Livotlout View Post
Just 'fry off' fish, peppers, onion, garlic etc., then keep warm over boiling water for packet mashed potato, eat from fry pan (trangia).
Alec, you've got it !!!! (the idea of my original post !!! ) looks great, I see I'll be busy this summer mastering my Trangia :-)

Onion and garlic travel well, a must to pack along with the boil in the bag rice...might make a hairy biker of me yet...( or is it scary :-)
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Old 11 Jan 2008
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what????????? ROFLMAO!
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Originally Posted by goodwoodweirdo View Post
a must to pack along with the boil in the bag rice...
Your NOT serious?? Instant Spudulike is one thing....but there is a limit!
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  #6  
Old 12 Jan 2008
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I tend to use a lot of tinned stuff, partly because here in france there is such a range. partly because i use a small gaz stove, so limited to quick cook/heating. Try not to waste the liquid in cans. The stuff i like to cook from raw, i generally need a fire (embers) for, so not so easy. The foil wrapped 'bakes' are one thing.. also casserole type slow stews another ( for this drop the pan on the embers, then earth around teh base of the pan. this will give long slow heat.
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Old 12 Jan 2008
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Beemerchef

lots of food from a chef who's on a combination with his dog around the US
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not too hard really
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Old 11 Jan 2008
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Quote:
Originally Posted by lorraine View Post
I've recently discovered THE way to cook. They're probably available in the US/UK, but I bought this metal container in Ecuador like a pot, which has a lid which clamps down with a rubber seal. Basically, a mini-pressure cooker. Throw in oil, seasonings, cut potatoes, bit of meat/vedge, seasoning almost optional. Best meals I've ever made..... You know when it's done by the very first hint of a smell. You can also do this with foil, but it's extremely wasteful. Also, depending on hot the fire or coals (you have to do a bit of experimenting) it's done in about 15 minutes.
The only place I've seen them sold are the big Mega or Super Maxi.
Lorraine

If you are using an open fire just make a parcel in tin foil of vegetables, olive oil, seasoning and a little water. Lay the parcel in the embers by the fire and steam away - delicious and no pans to wash - you can save the foil and reuse. If the fire is in the desert mix some flour and water into dough - flatten out and bury in hot sand/embers and wait till it sounds hollow when tapped with a stick ( it won't rise) dust off and eat hot with casseroles or marmalade.
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"Never have a stupid argument with an idiot - he gets a lot more practice than you"
there I go again
not too hard really
Last edited by silver G; 11 Jan 2008 at 22:16. Reason: addition
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