Hazumu wrote:How well do Meals, Ready to Eat (MREs) work in BRC? Pros? Cons? Favourite menus? Menus better left at home? What's the gifting potential of MREs you don't need (as for example, you got gifted a meal elsewhere?)
Foxfur wrote:So many better things to do at the burn than cook.
Bay Bridge Sue wrote:MRE's aren't bad, but I found doing fresh foods just as easy and a lot better tasting. MRE's also have this side effect - a friend says the initials stand for "Massive, Rough Excretion". I have some dehydrated and camping FD stuff as well (Love my MountainHouse), but fresh is still best.
Friend of mine (Oregon Red from MASH) showed me how to make a dry cooler - it's one of the greatest things I ever learned - edible fresh veggies after a week on playa is to die for. It's now a feature in our camp kitchen... because nothing is worse than soggy salad fixins and a loaf of bread flavored wtih soggy bacon water that's used for showers later...
The other trick is a dry ice double cooler to keep frozen stuff frozen as long as possible - One for Dry Ice, the other to act as your freezer. Keep the DI container off the playa floor, wrapped ininsulation, and sealed, only open it once a day to replenish the food freezer; you will sublimate it 10+ a day, give or take..
Savannah wrote:It's not a product, it's a technique.
ygmir wrote:I made a "super cooler" using a plywood outer case, 3" of rigid foam all around inside, covered in quilted insulating mylar ouside, and then put my 100 qt. ice chest inside, with things packed in ice, along with a smaller insulated bag with 20 lbs of dry ice........
the icecream was solid 8 days later.
but, it is dang big. makes a good bench/table though.
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