Text 3062, 88 rader
Skriven 2010-10-25 12:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: camping 647
===================
 -=> Sean Dennis said to Jim Weller <=-

 JW> Ah yes, car camping in a park with groomed sites and showers is
 JW> several levels of comfort over wilderness backpacking. Roslind and I
 JW> still do that on occasion if the trip budget precludes motels.
 SD> I still prefer wilderness backpacking/camping if I could do it.

We have a wide variety of preferences here on the echo, don't
we. In my heyday I'd prefer to hike through the night until
I could get to a lodge or even a motel: I didn't like carrying
around a tent and sleeping bag and would do 10 to 20-mile "day"
hikes rather than having to cope with loads of equipment.

 SD> Oh yes, I can understand very much so.  I remember having to deal with
 SD> all sorts of unpleasant things every so often, the least of which was
 SD> a broken foot I had to hike for a few days on.  I still have problems
 SD> with that foot (my left one) because of that.

Ugh - youthful indiscretions do come back to haunt one. I still
don't deal well with heat after having gotten heat exhaustion
back in about 1973.

 SD> But these days, I've no time or money to go camping and don't laugh
 SD> but it saddens me a little.  Maybe next spring, if the time and money
 SD> are there, we can slip off into the mountains for a few days.  It's
 SD> nice to just sit next to a creek and listen to it gurgle...and not
 SD> worry about anything for a while.

There are compromises - hike-in places where you can just go
off road for an hour and be in an area that is relatively free
of noise and distractions, if not pristine. Even if you can't
deal with the equipment or a multi-mile hike, that should be
manageable.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Camper's Bannock Or Galette Mix
Categories: camping, quickbreads
  Servings: 4

      4 c  flour
      2 TB baking powder
  1 1/2 ts salt
      1 ts cream of tartar
      2 TB sugar
      1 c  veg. shortening or lard
    3/4 c  powdered milk

Galette was the name used by the voyagers of the North West Company for
an unleavened flour-water biscuit made by baking in a frying pan, or in
the ashes of the camp fire. Roslind's Dad, Harry Minault called it that
when he worked for the Hudson's Bay Company. The Selkirk Settlers
referred to their biscuit as bannock.

Cut the shortening into the mixed dry ingredients. Stir until it has
became well dispersed and the texture is even. You now have a six-cup
mix, enough for six servings.

In six plastic bags, put a cup of mix in, squeeze out the excess
air and seal. Store the bags in a cool place. The bannock will keep for
weeks.  Add water to the mix right in the bag by pressing and squeezing
with your hands. (Add a little water at a time just enough to give the
mix the consistency of thick dough.)

Squeeze the dough out of the bag into the frying pan. Twist the bag from
the bottom down, as if you were wringing water from a towel. Pat the
dough with a spatula until it settles to a uniform thickness of about
one inch and place the pan over a bed of hot coals, or on a wire grill.

Cook the bannock slowly for about five minutes until the bottom side
turns a golden brown. With a spatula or fork flip the cake and cook the
other side.

The bread is not ready yet. It requires about five minutes more to cook
the center. Keep the heat low by holding the pan above the coals and be
sure to turn the bread at regular intervals until it becomes firm
throughout. If in doubt, test it with a fork or sharp stick.

For pancakes beat in one egg per cup of mix and more water to form a
batter.

Jim Weller

MMMMM

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