Camping Blue Enamel Pot with Metal Bail Handle, 4qt

5 comments on Camping Blue Enamel Pot with Metal Bail Handle, 4qt

1. Bobo says:

   January 6, 2011 at 2:56 pm

   A dutch oven is awfully heavy to be backpacking. THere are lots & lots of dehydrated foods on the market. They are reasonably priced and all you have to do is add water and heat. Breakfast Lunches and dinners are available.
2. Owen says:

   January 6, 2011 at 3:06 pm

   Get a couple of good outdoor cook books. There are lots of food you can cook and preparation is the key.
   Spaghetti – the noodles are light weight but the sauce can get heavy so remove the water.
   I take 2 cups of soup or spaghetti sauce or the like and dry them in my dehydrator, I have the silicone tray for my dehydrator (Nesco). When it is all dry, I crumble the results into a ziplock baggie.
   Now it is very light, when I get to the camp I add enough water to make 2 cups and heat it up.

   For lunches I prefer something that does not need to be cooked, jerky, dried fruit, again, I prepare these ahead of time and I tend to over dry them until the jerky and fruit are brittle. I have vacuum packed salomi, cheese, crackers, and a candy bar as a lunch package, all those can keep for a week or so while camping if vacuum packed after all, those foods were designed to preserve meat and milk before refrigeration.

   Breakfast – instant oatmeal and add some of the dried fruit (raisins, apples, etc)

   Condiments – bring along needed condiments, salt, pepper, sugar, creamer (if you drink coffee) any other spices you may need – garlic is great as it tends to keep the bugs at bay (also other campers), dried onions (don’t dry onions in the house, I did ONCE and when I walked into the kitchen, my eyes started watering and it was weeks before we didn’t smell onions there.

   If you prefer, you can buy a wide variety of freeze dried meals, usually for 2-4 people that include main course, side dish, dessert and beverage or individual entrees. Being cheap, I prefer to make my own meals.

   The Boy Scout Handbook will also have some other good information about camping.

   Above all remember that it would be difficult to starve in one week.

   Have fun,

   Oak
3. Teflon® Cookware says:

   January 6, 2011 at 3:31 pm

   Go lightweight but healthy all around on your camping trips from the cooking to the cookware itself.

   Here are healthy ideas for BREAKFAST, LUNCH, SNACK, DINNER, AND S’MORES. Think healthy for physical activity outdoors with calories that will fill the body with power and energy, rather than making the body sluggish. Think the same for your cooking equipment – light and powerful, but fully pulling its own weight with easy maintenance.

   BREAKFAST:
   Start with a One-Pan Egg & Veggie Breakfast in a Pita Pocket for 8 campers who can cook it up together: Over the open fire, melt 2 tablespoons canola oil in a non-stick skillet. When hot sauté slices from 2 medium zucchini and a chopped medium onion until they are tender, just a few minutes. Add ¼ cup grated Parmesan cheese. Meanwhile, have someone fork-beat 8 large eggs in a bowl with ¼ cup milk and a pinch of salt & pepper. Using the fork, swirl this mixture into the pan with the veggies, scrambling as you go. When the eggs are cooked, divvy it all up into whole-wheat pita pockets that you have already lined with a slice of ham of your choice and slivers of fresh pear or apple.

   SNACK:
   Make this healthy Meal in a Cookie before the trip and store in plastic baggies to take with you. Use as a snack on the day you make the pita breakfast. Next day, pass out two cookies a person as a breakfast, especially if you have to leave the campground too early one day to cook up any food.

   MEAL IN A COOKIE
   1 cup dried cranberries
   1 tablespoon grated orange zest
   ¼ cup fresh squeezed orange juice
   ⅔ cup butter, softened
   ⅓ cup sugar
   1 large egg, lightly beaten
   1 teaspoon pure vanilla extract
   ½ cup each: white and whole-wheat flour
   ½ teaspoon each: baking soda and salt
   1 ½ teaspoons cinnamon
   1 ½ cups old fashioned oats
   ⅔ cup wheat germ
   1 ¼ cups extra-sharp Cheddar cheese
   6 strips bacon, cooked crisp and crumbled

   Preheat the oven to 350⁰.

   Heat the cranberries, orange juice, and orange zest in a medium non-stick saucepan. Let steep over medium-low heat until the cranberries are plump.

   Cream together the butter and sugar; add the egg and vanilla.

   In another bowl, combine the flours, baking soda, salt, and cinnamon, mixing well by hand. Stir in the oats and the wheat germ. Add this to the creamed mixture. Fold in the plumped cranberries mixture, the cheese, and the bacon. Drop by the mounded tablespoonfuls onto non-stick baking pans.

   Bake for 13 to 15 minutes or until golden brown. Prick gently with a fork while still warm. Can be dipped in maple syrup if you are at campside.

   LUNCH:
   This needs to be your most portable meal, especially if you’re on the trail all day. Make sandwiches with a meat of some kind or other protein such as beans with vegetables and wrap them up in vegetable made flour tortillas because loaves of bread can be bulky and heavy to carry on. Also, the new sandwich bread thins are great because they are skinny round breads that take up little space but are delicious for any sandwich you might otherwise build into a bulky roll.

   DINNER:
   Consider dinner on a stick. Thread meat, vegetables, and fruit onto skewers. Everyone can join in the fun of building these kebobs and cooking them on a grill. The choices are endless from chunks of beef, chicken or ham with peppers, pineapples and mushrooms, to seafood with frozen potatoes and cherry tomatoes!

   DESSERT:
   S’mores are a must but have a different one every time. Bring flavored graham crackers: honey, chocolate, and cinnamon. Consider different kinds of chocolate from caramel filled to mint patties, butterscotch chips, and white chocolate. Add apple slices, peanut butter, bananas or dried fruits such as figs, dried cherries or cranberries, and raisins.

   CAMPING COOKING GEAR:
   Pots and pans coated with DuPont Teflon non-stick are your best friend on a camping trip to save you time. Don’t have any? No problem. You can turn any camping pot or pan into an easy-clean non-stick pan with Teflon liners by NoStik, sold in supermarkets and at other retailers (www.nostik.com). These handy sheets can be cut to fit the size of your pan and be re-used if you can wash them or just discard and use a new one each time.

   Also, GSI Outdoors carries a complete cooking vessel and eating utensils kit in a small portable and lightweight carrying tower.

   Gail Greco
   Chef/Editor Carefree CookingMagazine at http://www.teflon.com
4. Daniel says:

   January 6, 2011 at 3:52 pm

   dried mushrooms are great! They weigh nothing, (do need water to re-hydrate) and taste great. I especially recommend shiitake (often called black fungus in Asian food stores). I also find that, in spite of the weight, onions are worth carrying. (look for my forth-coming open fire cookbook… someday.)
5. Bunnies R meant to be loved! says:

   January 6, 2011 at 4:38 pm

   Oatmeal, freeze dried foods, trail mix – make one up yourself ahead of time – I always do this that way you only put in what is good; like raw nuts and non sulfuric dried fruits. Someone mentioned those sandwich rounds and I love those to take on a camping trip. No bulk and you can make lunch sandwiches – even eliminate the need for condiments by carrying something else to stick in the sandwich like cucumbers slices. I am like the queen of quick when I am camping. I don’t’ want to spend too much time cooking or cleaning up. There are so many other things you want to do when camping. You want to enjoy that time not spend it doing chores. The guy with the nesco drying idea has a good idea. Soup is a good for camping too – make sure it is a hearty one. Food dryers are great but you may not have one. I make a protein bar – you use protein powder, agave nectar / brown rice syrup, peanut butter, oatmeal add some ground flax as well. stir altogether and spread out in a pan and bake on low 350 for 1/2 hour. cut into bars. They are slightly chewy. Plan well and have fun!

   http://www.trailcooking.com/

   http://www.outdoorcook.com/

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