Topic: Canoe Camping Recipe Contest – Win a Brunton Talon Stove

This topic has 6 voices, contains 9 replies, and was last updated by ewokman1956 909 days ago.

Viewing 10 posts - 1 through 10 (of 10 total)

Author	Posts
Author	Posts
October 7, 2009 at 4:19 pm #32897
James	It’s time for another Adventure Canoe Forum Contest. This time we’re looking for you’re greatest culinary invention. I’ll get to the rules in a bit, here’s the exciting part…prizes. First place is a Brunton Talon Stove No frills, no fancy stuff. Just solid, dependable cooking performance. The Brunton Talon™ Canister Stove is the lightest of the light in weight but heavy-duty in cooking power. Compact and foldable, it weighs only 3.7 oz. It cranks out up to 10,000 BTUs of heat output at full blast and can adjust down to a precision simmer. You get up to 90 minutes of burn time with an 8 oz. Butane/propane mix canister. It will boil a liter of water in about 3 minutes. Pot base has a generous 4.25″ spread. Second Place wins an MSR Titan Titanium Fork and Spoon The only lighter choice is your fingers. Connected by a threaded ring, the Titan Fork (0.46 oz./13 g) or Spoon (0.5 oz./15 g) can travel solo, too. Titanium (45% lighter than steel and stronger than aluminum) 1.02 oz./29 g Third place wins a Light My Fire Spork Ok, now for the rules. You have to have come up with the recipe. I don’t want to see anything that you copied from Bon Appétit or some other recipe book. You have to be able to make it while camping. No soufflé or anything like that unless you can make it in a dutch oven. Open pouch, pour in hot water doesn’t isn’t a recipe. Photos of the process or finished dish count as bonus points. Include detailed instructions and required cooking gear. Include a list of ingredients. Start a new topic in the Camping Recipe Forum. Add the tag Recipe Contest in the tags field. The best example of what I’m looking for as an entry is the Camp 7 Stir Fry recipe. The contest ends November 30th. I will have the Chef/Owner of Portabella Restaurant serve as the judge and grade your entries.
October 7, 2009 at 4:26 pm #32898
davyjones	my greatest camp recipe is simple but delicious. You can make it at home too. Ingredients: Fire (any size) Pointy Stick (3 ft long or longer) Hot Dogs (any kind work) Bread (you can substitute hot dog buns) Skewer hot dog on pointy stick – burn the hot dog quite well. Put it between bread, or in a bun. Serve with warm beer, in the rain, with a generous helping of mosquitos. I think it captures the essence of the camp. MMMM! Seriously though, I might actually come up with something
October 8, 2009 at 10:04 am #32899
James	Davy- That is an interesting technique. We usually just brown ours and serve them with cold beer.
October 8, 2009 at 1:43 pm #32900
crow	OK. Here’s an old Scottish canoeist’s recipe. (From an old Scottish canoeist…) Haggis A La Damp Campfire. 1. First catch your haggis. 2. Pluck and remove buckshot. 3. Boil about 1 litre of lake water in your billycan. (Random fish, water creatures optional). 4. Add haggis to boiling water. 5. Boil for approx. 30 min. 6. Meanwhile, go to farmer’s field and dig up tatties (potatoes) and neeps (turnips). 7. Remove haggis and keep warm on hot stone. 8. Peel and chop tatties and neeps and add to haggis water. 9. Boil until soft. 10. Add salt, pepper and butter. 11. Carve haggis with boating knife, claymore or machete, whilst reciting Burns poem, “To A Haggis” 12. Serve with whisky. Enjoy.
October 8, 2009 at 10:55 pm #32901
James	crow – 9 hours ago » 12. Serve with whisky. Enjoy. I like your style.
October 9, 2009 at 9:18 am #32902
James	Check out my Balsamic Glazed Beef Kabob recipe Cate says Yum!
October 15, 2009 at 7:10 am #32903
Fat Paddler	Aussie Roadkill & Sharkbait Stew 1. Hike from campsite to nearest motorway or major road. Once at road, choose the best meat from the several roadkill piles available (Hint: 24 hours aging from time of impact adds a nice gamey flavour to the meat, and may also have the added benefit of fresh maggots which add a nice barley-like texture to the stew). My favourite meat is wombat, but roo tends to end up as roadkill more often and will suffice. 2. Boil water in Billy (an Aussie pot/kettle/food cooking thingo), seasoning with 2 gum leaves, two handfulls of fresh rock oysters and some jellyfish cut into fine strips. Whilst simmering over coals, remove smashed bones, bitumen and tire rubber from roadkill. 3. Add prepared roadkill to billy and simmer for approx 90 minutes, stirring occassionally, whilst enjoying several Bundaberg Rum and Cokes (or cold beer, if your preference). 4. Ladle stew into camping bowls and garnish with a fresh eucalypt leaf. Best served with a nice Coonawarra Shiraz. Bewdy mate!!
October 19, 2009 at 11:03 am #32904
Dennis	Substitute fur for cornstarch? Around here we go by the short name, RK Stew (Americans do love their acronyms). It is usually made from a possum or raccoon carcass if you happen to be in an area of hardwood forests. City roadkill is not nearly as gamey but then there is the added trouble of removing collars, tags and little knitted sweaters. As they say, “Hunger is the best sauce.”
November 13, 2009 at 11:32 pm #32905
Dennis	I have a recipe I’ve been working on but I have not had a chance to field test it yet. It would be perfect for the Brunton stove with the grill. I’m getting hungry just thinking about it. I’m not sure when the recipe contest officially ends but I sure would like to see some more ideas and entries.
November 21, 2009 at 6:52 am #32906
ewokman1956	Scrambled egg breakfast… I have had this breakfast every year in the BW and have shared it with many people and they all love it. Potatoes, Summer sausage, Onion. Green Pepper , (if everyone is ok with it), About 2 eggs per person, Seasond salt. 1st start with a good sized potato. (One good sized one for every two persons eating.) Cut up into chunks about the size of quarters. Cut up onion into either small pieces or slices. Cut up summer sausage into slices then quarter them. Cut up bell pepper into small pieces. Heat up frying pan and add cooking oil. (Butter flavored is good). Add chunks of potatoes and cook till fully cooked and then make sure you crisp up the ouside some. While cooking potatoes, add seasond salt to taste. While potatoes are cooking you can add summer sausage, onions , and green peppers at any time, and cook them right along with the potatoes. Once everything is cooked it’s time to add the eggs. Scramble the eggs slightly, then add to everything else. I usualy add a bit more seasond salt too. Cook the eggs (in everything else) scrambled style. If you have any cheese, as you serve each portion, it’s nice to sprinkle some (shreeded) over the top. You have to try this sometime. It’s a great breakfast for camping. It’s nice to have it at home as well.