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Chef DeBoot

Blister's Gourmet Corner of the Woods

The Chef's Introduction

     Despite what backpackers and paddlers say they remember about a trip (like, "the view," the "fishing," or that "awesome ridge line" climbed)... Above all, they will remember that

ill-prepared, sour tasting meal you served. You know… The one you didn't have time to test on your kids.

     In the links to follow, I hope to share with you some tips, ideas and recipes for campfire or camp stove cooking. They've all been tummy tested by some of the most discriminating pallets… Oh, what am I saying... When I cooked for the boys at the First Annual Canoe Invitational (2000), they were so hungry they would have eaten the bark off of a picture of a tree!

     There are three types of camping meals. Backpacking meals are the most interesting and challenging to plan because of the creativity required. There are many limitations and influences to consider. For example, fresh food can spoil, many foods are bulky and heavy, and temperature changes can cause one's goodies to roast or freeze. Also, if you carry-it-in you must carry-it-out (...Larry). If you don't finish what you eat, for example, you either pawn it off on another unsuspecting hiker or you double zip-lock it and carry it home in your pack. (Like the 3-1/2 pound smoked turkey breast in Yosemite?)

     Canoe camping offers the cook the option to bring the largest-ice-chest-on-wheels

imaginable. (Which I always take!) The ability to weave your exotic food in ice makes it possible to cook fresh seafood and steaks, to bring butter or whole milk, and to truly enjoy camping in the lap of comfort food.

     Car camping allows the discriminating chef the widest range of choice for meal planning because she has the option to bring the kitchen sink. For example, the more ice chests the better… And, I usually bring two! Besides, there's always the option of ordering a pizza!

     In Chef DeBoot Blister's Gourmet Corner of the Woods, I will offer you my thoughts on meals for backpacking. Bon Appetite!

      The Big Picture refers to the various considerations and influences the camp cook must factor into her meal planning. Look at the BIG PICTURE-To-Do-List below and create your own BIG PICTURE for planning meals on your next trip:

1. Number of adult and children's mouths to feed?
   

2. Number of days hiking without refrigerating food?
   

3. Does the cook need to plan, prepare and cook all of the meals?
   

4. Are there any OFF-LIMIT foods due to allergies, taste preferences, dietary restrictions?
   

5. Is there sufficient pack-space to carry the menu?
   

6. Have you reviewed your cookware to determine if it will hold the quantity of food you intend to cook?
   

7. Will ambient temperatures affect your food?
   

8. What is your plan for protecting your food from animals and insects?
   

9. Have you tested all meals at home using the cookware to be used on the trip?
   

One: Think About the BIG PICTURE

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