By Buck Tilton
How one can arrange greater than one hundred fifty food - starting from the easy to the frilly - on best of your favourite compact one-burner range.
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Additional resources for Cooking the One-Burner Way: Everything the Backcountry Chef Needs to Know (3rd Edition)
It has adjustable intensity, with great simmering ability, and burns white gas, kerosene, or alcohol. A proven performer in the arena of one-burners. Svea: Compact and durable, a bit tippy, this stove works well at higher altitudes but performs less well in cold. It must be primed, and burns only white gas. 5 ounces, including a lid that serves as a small pot. ). com) OmniLite Ti: A liquid-fuel stove, this one is small, fuel-efficient, and light (largely due to a lot of titanium parts), weighing 12 ounces.
They carry a high risk of water pollution. They invite insect and mammal investigation. They are unsightly, and they stink. If you are ever required to dig a latrine, make it at least a foot deep, add soil after each deposit, and fill it in when the total excreta lies several inches below the surface. For years, environment- and health-concerned wildland managers have recommended cat holes as the best way to manage human feces. Preferably in a level spot, a cat hole should be dug several inches into an organic layer of soil, where decomposing microorganisms live most abundantly.
Harvest bars, for instance, are formulated for light to moderate levels of exercise, and Performance bars are meant for high-intensity exercise. Other examples include protein bars, recovery bars, and nutty bars. com). Promax: These hefty bars pack 20 grams of protein in with the usual mix of carbs and fats, vitamins and minerals, producing a hunk of food with a smooth texture and an okay taste. com). indd 25 2/18/13 5:00 PM Setting Up the Outdoor Kitchen Within sixty easy paces, from one end of the clearing to the other, stand four old fire rings of blackened rocks surrounding mounds of ash, nearby earth compacted into the consistency of concrete.
Cooking the One-Burner Way: Everything the Backcountry Chef Needs to Know (3rd Edition) by Buck Tilton