Search results

We fried fish almost everyday in the Quetico. Try the "decomposing pine duff" method for greasy pots, etc... The duff soaks up the grease and acts as a mild abrasive. Dump used duff into fire. It is an amazing method. Try it!

Am I the only one who doesn't clean with water?

No extra gear, soap, etc... I grab handfulls of pine duff and use that. It gets dumped onto the fire. Then a quick wipe with a bandana to remove any excess dry duff that remains. This works on almost everything from oil soaked fry pans to pots with stroganoff residue.

Awesome! I dig the reflector oven.Haven't used one since my boy scout days.

The only sandy beach was on our final night... Pickerel Lake.

Here are just a few photos. I am still transcribing my journal into the digital online blog.

Enjoy! I head out to the Quetico later this month for a couple weeks.

Welcome WW.

The temperature of the oven for seasoning is dependent on the oil used. It needs to be hot enough to polymerize the oil. Every oil is a little different, but in general hotter is better.

If you want even lighter, go with racing flats (aka waffle racers). These are what started NIKE at the Oregon campus. The track coach used a waffle iron to create the thin latex sole for his track team. Cool story. If you ever saw the film "Prefontaine" , a bit of nike history there.

Next hint: Bob Gillespie

next clue: Conk has been there.

done

Probably will not be found via google. First hint: Those dates refer to a paddling trip as chronicled in the personal journal of the adventurer.

I will post hints in due time. Rest assured it is paddling related. You will know when you know.

Anyone else who is familiar with those dates planning on being in the area for the 100th ?? Yes I am being purposely vague. Not to keep a secret, but to provide some fun sleuthing for others.

I do not do any special recipes anymore. I just dehydrate leftovers. Almost any casserole or "chili" type dish works.

Besides Backpack Gourmet, Linda Yaffe had a book published prior to that called, "High Trail Cookery". Same concept, different recipes.

I figure the two I use most often are the ones for me: Bell Morningstar (tandem) Curtis Vagabond (solo)

Welcome to our little slice of the interwebs.