Savannah wrote:My kitchen is a Rubbermaid container with paper dishes, plastic utensils, canned ravioli and chili, vacuum-sealed salmon, Indian food, and rice, chillable fruit cups, dried fruit, bread, tortillas, cookies, crackers, Luna bars, sardines, kippers, jerky, cereal, H. Farms shelf-stable milk, peanut butter, jam, honey, picked vegetables (at least three kinds), juice boxes, soda, booze, spices, and vitamins. I heat nothing!
illy dilly wrote:
Savannah, you are cordially invited and expected for dinner one night!
But, this is a super easy way to do it! Especially if camp cooking is new to you.
Thats pretty much how we did it our first year. But with a lot of stuff that only requires boiling water ie: cup'o'noodles, Mountain House dehydrated meals, etc.
mytripod wrote:Some people near me apparently forgot to bring a strainer for their dishwater. Their evap pond was full of rice. It was kind of gross.
Captain Goddammit wrote:I bring a regular, full-size home propane BBQ grille - on the playa it's very awesome, and they don't weigh that much. Are you gonna have a trailer behind that Ford/camper? I used to drive a similar Ford/camper to BM and pull a trailer made from a Mazda pickup back-half, it rocked! Otherwise the camper takes up all your hauling space for ultra-cool, absolutely necessary gear like a real grille!
Users browsing this forum: No registered users and 0 guests