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A room, and a tailgate, for one.


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On 4/27/2021 at 10:35 PM, Smithy said:

 

That's a lot of driving. Travel photos will be welcome, if you have time, energy and inclination. :) If not, show us what you will! I've already learned about Earnest Mickler, and his name hadn't registered on me before although his cookbook(s) had.

 

 

i-T3p97Hf-L.jpg

 

 

Days of this. Lol

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Posted (edited)

I have a backpack setup somewhat like yours for road trips.  When those happen (hopefully again not in the too distant future) I travel with my A4box appliance, which is easy and useful, but way more expensive than your hotplate/toaster et al.  I usually bring sous vide'd meats and vacuum packed sides from home (or convenience food sides from supermarkets) for the times eating out on the road is not desired.    I don't find it too terribly hard to cook on the road, if I planned it well.   The oven intrigues me, not gonna lie.

Edited by lemniscate (log)
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12 minutes ago, lemniscate said:

I have a backpack setup somewhat like yours for road trips.  When those happen (hopefully again not in the too distant future) I travel with my A4box appliance, which is easy and useful, but way more expensive than your hotplate/toaster et al.  I usually bring sous vide'd meats and vacuum packed sides from home (or convenience food sides from supermarkets) for the times eating out on the road is not desired.    I don't find it too terribly hard to cook on the road, if I planned it well.   The oven intrigues me, not gonna lie.

 

 

I must be prepared for off grid. I go with protein sous vide, two weeks is too long to travel raw.

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40 minutes ago, Spork said:

 

 

i-T3p97Hf-L.jpg

 

 

Days of this. Lol

 

West Texas is like that. :) 

 

I'm impressed with the diverse selection of seasonings you've come up with. I used to be very disciplined about herbs and spices when I was kayak camping or sailing and space was confined. Now I'm less selective and more inclined to throw things in willy-nilly. Then I have trouble finding what I want because I've crowded the cabinets! 

 

It's all looking good. Keep up the inspiration, please!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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24 minutes ago, lemniscate said:

I have a backpack setup somewhat like yours for road trips.  When those happen (hopefully again not in the too distant future) I travel with my A4box appliance, which is easy and useful, but way more expensive than your hotplate/toaster et al.  I usually bring sous vide'd meats and vacuum packed sides from home (or convenience food sides from supermarkets) for the times eating out on the road is not desired.    I don't find it too terribly hard to cook on the road, if I planned it well.   The oven intrigues me, not gonna lie.


 

Who has had homemade cornbread on the road? Raise your hand. 

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9 hours ago, Spork said:

Get your root on.

 

i-VH4fvC9-L.jpg

 

I'm awake now, I think, and still can't work out what that "root" is. Scallion root? Is it just the root, or is the rest of the scallion lurking in that sandwich under what I think is a burger?

 

I like the looks of that bread. 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Well, damn. I'm impressed. I'd travel with you on the basis of what I've seen.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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