Some people live to eat; where as, others eat to live. I live to be outdoors and eat to keep my time outside enjoyable. The best part to being outside is going where few people have been, making camp to eat, and talk about past and future adventures. In the future we will add more recipes, what works for us, how to cook, packing a feast, and how food can woo your spouse. Below is an archival link and list of some of our favorite outdoor recipes that I have collected from my time in Scouting, reading Backpacker Magazine, reading cookbooks, and browsing the web. – Jeff
Category: cooking link
The best part to kayaking and backpacking is going where few people have been, making camp to eat, and talk about past and future adventures. In the future we will add our favorite recipes, what to eat on the water, how to cook, packing a feast, and how food can woo your spouse.
Food first then the stove
When I help outfit a person that plans on camping I always begin the conversation on what they plan on eating. Most stoves will last more than twenty years. And many have lifetime warranties. And because I believe in being thrifty I would rather help a person choose a stove that will be with them on many adventures. This is why we always start the discussion on what they plan on eating.
If my customer plans on only boiling water then they do not need to focus on features like flame adjustability. A solid fuel or stick burner stove bay be ideal for them. Unless they are traveling into areas where there is a fire ban, extreme weather, or they want a faster flame. Then we would start looking at liquid and gas stoves.
Time equals quality
I prefer to use a stove made by a company that has a history of quality.
- est. 1899 Optimus (Katadyn Group
- est. 1925 Trangia
- est. 1958 Snow Peak
- est. 1969 MSR (Cascade Designs, Inc.)
- est. 1985 GSI Outdoors