Living Overland - A new blog dedicated to gourmet camp cooking

[flyfishexpert]

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We have some exciting news to share with everybody! We are changing our name to Living Overland. We will be transitioning to our new web address, www.livingoverland.com (http://www.livingoverland.com), over the weekend. Thanks to everybody's support over the last 18 months! As always, if you have ideas and topics you would like us to cover, be sure to let us know.

Also, be sure to follow us on facebook, Living Overland (http://www.facebook.com/livingoverland), and on twitter (http://www.twitter.com/livingoverland)!


---------- Original Post ----------

I just wanted to quickly let everybody know about a new blog I created to act as a resource for individuals interested in creating simple gourmet meals when out on the trail.

www.livingoverland.com (http://www.livingoverland.com)

I am an avid outdoorsman who enjoys hunting, fly fishing, camping, rockhounding, and just relaxing in wild places. I am also a self-proclaimed 'Foodie Camper', and love to cook and eat well when camping. In preparing for trips I began noticing a general lack of information regarding the topic and decided to take the plunge into the Blogosphere. I plan to use this blog to explore the idea of gourmet cooking in the outdoors and collaborate with others to further develop recipes, discuss equipment, techniques, and pre-trip preparation.

I want to make sure the average camper can prepare the recipes I discuss, so I won't be using elaborate equipment or gear. I am currently camping with a 1960's Coleman 2-burner liquid fuel stove, a small 10" non-stick skillet, a medium sized GSI Glacier Stainless Cookset, a stainless percolating coffee pot, and a Rubbermaid cooler.


I hope you enjoy!

You can also find our feeds updated on facebook, Living Overland (http://www.facebook.com/livingoverland)
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[flyfishexpert]

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Ingredients
1 lb Petite Sirloin Steak
4 Tbsp Vegetable Oil
1 Bunch Green Onions
5 Cloves Garlic
1/4 Cup Fresh Ginger, finely diced (about 2-3 inches of ginger root)
2/3 Cup Roasted/Unsalted Cashews
1/2 Cup Water
4 tsp Corn Starch
2 Tbsp Soy Sauce
2 tsp Sesame Oil
2 tsp Oyster Sauce
2 tsp Chinese Chili Sauce

Pre-Trip Preparation
To save space, fill a small plastic container with enough vegetable oil for all of your cooking needs. Toss this into your dry food box. In a second small plastic container, combine Soy Sauce, Sesame Oil, Oyster Sauce, and Chili Sauce and toss container into the cooler. Finely chop the garlic and ginger and place in a third small plastic container. Put the Corn Starch in a 4th small container.


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You can find the entire recipe on our website www.livingoverland.com (http://www.livingoverland.com)

[Seanz0rz]

bookmarked!!!

thank you so much, that is such a cool blog! i am really looking forward to trying out some of those recipes the next time we go camping.

[flyfishexpert]

Can Uncle Ben's Ready Rice be substituted for the real thing on the trail? We reviewed the product on the blog: Review of Uncle Ben's Ready Rice: Basmati (http://www.livingoverland.com/2010/07/review-of-uncle-bens-ready-rice-basmati.html)

Most of the camping we do is dry or desert camping with no access to running water. Rice is one of those dishes requiring large amounts of water and fuel to prepare. These are the items we typically try to preserve while camping, so we normally leave the rice at home.

On a recent trip to the grocery store I discovered Uncle Ben's Ready Rice. Reviewing the cooking directions on the back of the pouch made me think about possibly using the rice for camping. The ready rice can be cooked in a skillet with minimal water and fuel use. One pouch offers two servings of rice, and multiple pouches can be stored in our dry food box very easily.

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Skillet Cooking directions listed on the back of the pouch:

Gently squeeze the sides of the pouch to break apart the rice and pour contents into a skillet.
Add 2 Tbsp. of water and heat.
Stir rice occasionally until heated thoroughly.
Serve immediately.

You can find the entire review on our website www.livingoverland.com (http://www.livingoverland.com)

[flyfishexpert]

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The beauty of this dish is it can be served warm or cold. We will often prepare everything prior to a trip and toss the dish in a reusable plastic container in the cooler and serve it chilled on the trail. Conversely, you can serve the dish warm by preparing everything, except cooking the couscous, at home and toss it together on the trail.

Israeli couscous, known other places in the world as ptitim, is a large pearl shaped pasta made from wheat and can be found in the ethnic sections of larger grocery stores. Israeli couscous should not be confused with standard couscous, which is much smaller in size. We purchased our Israeli couscous from our local organic foods co-op.

Ingredients

2 pt red grape or cherry tomatoes (1 1/2 lb)
4 large garlic cloves, left unpeeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
2 3/4 cups chicken broth
2 1/4 cups Israeli couscous
1 tablespoon olive oil
3/4 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 Tbsp chopped fresh thyme

Serves 6


You can find the entire review on our website www.livingoverland.com (http://www.livingoverland.com)

[flyfishexpert]

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Late summer is a great time to explore Idaho. We headed up to the Little Wood River valley to the Muldoon Mine to take in the views and a little bit of Idaho's mining history. The Muldoon Mine was in operation during the end of the 19th century through the beginning of the 20th. Lead was discovered in Idaho's Central Mountains near the town of Ketchum in the mid 1800's and the area quickly blossomed into thriving a mining community bringing with it electricity, in a time when Hailey and Boise were still without.


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Although much of the townsite has vanished, remnants of the charcoal kilns, mining tailings, and an old cabin still remain. We spent time exploring the kilns which produced charcoal used in the smelter to produce lead bullion.

Easy French Toast


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Ingredients


3 Tbsp vegetable oil
6 slices of white bread
2 eggs
1/2 cup milk
1/4 tsp ground cinnamon

Serves 3

You can find the entire recipe on our website www.livingoverland.com (http://www.livingoverland.com)

[flyfishexpert]

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It can be difficult to decide on the gear we take camping, and tableware is no exception. There are a multitude of materials and styles to choose from. We feel the GSI Outdoors' Cascadian 12 piece tableware set provides a balance of functionality and practicality for the camper on a budget.

Included in the set:


4 plates
4 bowls
4 mugs
1 mesh carrying bag



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Cascadian Tableware Set by GSI Outdoors
Photo courtesy of GSI Outdoors

Our Thoughts

The Cascadian tableware set offers several features we find essential when camping. The 12 piece set is inexpensive, we picked ours up from a local sporting goods store for around $25. We think the polypropylene is a great choice in materials. With a combined weight of 26.5 ounces, the set is nearly one-third the weight of GSI Outdoors' comparable enamelware set. We didn't feel the reduced weight compromised the rigidity of the set as we piled our plates high with food.


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You can find our entire review on our website [www.livingoverland.com (http://www.livingoverland.com)

[flyfishexpert]

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Winter may seem like a strange time to discuss the ice we use for our summer camping trips. However, it is the time of year we visit our local coffee shop on our way to play in the snow. Starbucks Coffee Travelers have become a popular way of transporting Starbucks Coffee to winter activities. We discovered, on ExpeditionPortal.com (http://http://www.expeditionportal.com/forum/showpost.php?p=205703&postcount=12), a great way to reuse those old Coffee Travelers as water and ice bladders while camping.


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We started by disassembling the cardboard surrounding the internal Mylar bladder. Care must be taken when removing the bladder as it is glued to the cardboard. After a quick rinse the bladder is ready for use.

You can find the entire post on our website www.livingoverland.com (http://www.livingoverland.com)

[flyfishexpert]

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There is something about the smell of vanilla and cinnamon on a cold and wet winter day that brightens my spirit. The aroma of this dish will bring folks from far and wide, so you had better make extra!


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Ingredients

•1-1/2 cups red wine (Merlot, Pinot Noir)
•2 Tbsp lemon juice
•3/4 cup sugar
•1 stick of cinnamon (or ½ tsp ground cinnamon)
•1/2 vanilla bean
•2 large firm, ripe pears; halved & cored

Serves 2

You can find the entire recipe on our website www.livingoverland.com (http://www.livingoverland.com)

[4x4mike]

Bookmarked as well. I've seen your stuff on Expo. My daughter will be 2 this coming year so we might have hopes of actually cooking at camp this summer and look forward to trying your recipes.

[troyboy162]

thank you for the posts!

[Robinhood4x4]

I look forward to more recipes and also some fly fishing tips. Where are you located?

[flyfishexpert]

I look forward to more recipes and also some fly fishing tips. Where are you located?


I am in Pocatello, ID and have access to some of the country's best streams!



thank you for the posts!




Bookmarked as well. I've seen your stuff on Expo. My daughter will be 2 this coming year so we might have hopes of actually cooking at camp this summer and look forward to trying your recipes.


I hope you guys enjoy! Camping with your daughter will be a blast! Let me know if there are any topics you guys would like me to cover.

[DHC6twinotter]

Great blog! Looks like some really good recipes!



I am in Pocatello, ID and have access to some of the country's best streams!


Well cool! I've been to Pocatello....cool area! :thumbup:

[slosurfer]

Awesome stuff! Bookmarked it as well! I've been camping/cooking since I was a kid but most of it is high fat tastey stuff. This year my wife and I have committed to getting fit, so I need to learn to cook healthier stuff in the field. This will be great!

[Bob98SR5]

beau,

we have used vacuum sealing to bring cooked and uncooked food for camping meals. what's your thoughts on this? of course, it would require that you have a sealing system, but would you consider doing so in order to save yourself time? i looked at your rice example (takes lots of water) and thought that by cooking and sealing rice at home, you would save water on the trails

[Scuba]

thank you for the posts!


Like you'll ever use any of the recipes? Oh wait.. you'll just tell me to prepare some of these delicious looking dishes... :tongueout:

"Get in the kitchen and make me a sammich, woman." No, wait. I want some sloppy joes.... :flipoff:

[flyfishexpert]

beau,

we have used vacuum sealing to bring cooked and uncooked food for camping meals. what's your thoughts on this? of course, it would require that you have a sealing system, but would you consider doing so in order to save yourself time? i looked at your rice example (takes lots of water) and thought that by cooking and sealing rice at home, you would save water on the trails


Great comment! We too use a vacuum sealer, quite often actually. We vacuum seal vegetables and meats for long-term storage. I am planning on discussing some vacuum sealing applications for camp cooking this year, so your thoughts are welcome!

I believe the more preparation you can do at home prior to departure, the better. If you look at my recipe for Pork Fried Rice, you will see I pre-cooked our rice at home and then stored it in a plastic container. I used a plastic container, in this case, because not everybody has access to a vacuum sealer, but it would be the perfect application.
http://www.theoverlandgourmet.com/2010/10/pork-fried-rice.html
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There is a down side to this though, and that is cooler space. You will want to keep all of your cooked ingredients stored in your cooler. For long trips, this would require lots of cooler space. This would be a situation where lots of planning would be useful to determine how much pre-cooked ingredients you can get away with.

[oly884]

Awesome blog!

What is your experience with dehydrating foods? I've made up many dehydrated foods (spaghetti, chili, rice, veggies, etc.) for long-term food supplies to reduce the need for coolers and/or refrigerators and I've been fairly pleased with the results.

[flyfishexpert]

Either we have found the perfect addition to our kit at a garage sale or our trusty pieces just needs to be cleaned to remove the evidence of years of use, there comes a point in time when we need to breath some life into an old piece of camping cookware.


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Our coffee pot in use
We love to use our old percolating coffee pot to boil water when camping, and there is no better way of doing it than right on the fire. After years of neglect, it was time to breath some life back into it and bring it back to it's original luster. For this project, we used Bar Keepers Friend to remove the accumulated soot and tar buildup.


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You can find the entire technique on our website www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com) or by clicking here (http://www.theoverlandgourmet.com/2011/01/restoring-your-metal-cookware.html).

[slosurfer]

Nice! I have two of those that I use. One is my dad's that he bought used at a garage sale and looks pretty much like the one in your pic and then just recently, I bought another one that is smaller that I use when it's just me and one of the kids camping. Love my percolators!

[flyfishexpert]

What is your experience with dehydrating foods? I've made up many dehydrated foods (spaghetti, chili, rice, veggies, etc.) for long-term food supplies to reduce the need for coolers and/or refrigerators and I've been fairly pleased with the results.


We primarily dry camp and have limited access to water, so the rehydrating of foods would consume more water than I would care to bring along.

Having said that, we do dehydrate fruits and make fruit leather for use when we travel, and we have used dehydrated tomatoes in our recipes. You can toss a handful of dehydrated cherry tomatoes into pasta water to help soften them up before serving.

Our dehydrated cherry tomatoes
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This is a topic I would like to explore more this year, so any thoughts on the subject are welcome!

[flyfishexpert]

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Ingredients:

1/2 pound campanelle pasta
1 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
2 large shallots , chopped fine (about 1 cup)
2 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
5 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
5 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1/2 tablespoon minced fresh thyme leaves , plus 1 additional teaspoon
3/4 cups low-sodium chicken broth
1/4 cup heavy cream
1/2 tablespoon fresh lemon juice
Ground black pepper
1 ounce grated Parmesan cheese (1/1 cup)
1 tablespoon minced fresh parsley leaves

Serves 2

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Pre-Trip Preparations
To save on preparation time when on the trail, chop the shallots, mince the garlic, slice the mushrooms, and grate the cheese at home and place in individual containers. If the meal will be prepared a couple of days into a trip, the shallots and mushrooms will keep longer in a cooler when uncut. To reach a creamy consistency, finely grate fresh Parmesan cheese to make it easier to melt. Measure out the pasta and liquid ingredients and place in plastic storage containers as well.

You can find the entire recipe on our website www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com) or by clicking here (http://www.theoverlandgourmet.com/2011/01/mushroom-pasta-with-thyme.html).

[slosurfer]

I've been reading more of your blog posts and I got to say that I love it! Great job! :thumbup:

I would love it if you guys posted some tips/how to's/techniques on how you clean up after the meal. This can be a pain sometimes because of lack of water (or not very much water).

[flyfishexpert]

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Can the material our wineglasses are made out of add unwanted flavors to our favorite Sauvignon Blanc? We set out to set out to see if there was a difference contacting GSI Outdoors and having them send us two of their plastic (co-polyester) and two stainless steel stemless wineglasses.


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The Test
We headed down to Marigolds Wine and Delicacies for their weekly 5 for $5 wine tasting event with our GSI Outdoors wineglasses in hand. Both of us would sample each wine out of a traditional glass wineglass, to be used as our 'control point', and then out of both the stainless steel and plastic stemless wineglasses. We compared how flavor of each wine was affected by the materials, and how they compared against our glass control point. Between each test we ate a cracker or two and took a sip of water to cleanse our palate. The following wines included in this test:
Red Heads Studios Yard Dog White
Walnut Block Wines Collectibles Sauvignon Blanc
Pillar Box Red
Red Heads Studios Yard Dog Red
Morse Code Pathway Shiraz

You can find our entire review on our website www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com) or clicking this link (http://www.theoverlandgourmet.com/2011/02/camping-wineglasses.html).

[flyfishexpert]

I would love it if you guys posted some tips/how to's/techniques on how you clean up after the meal. This can be a pain sometimes because of lack of water (or not very much water).


Sure can, in fact I have been working compiling photos for this topic.

[Obi..]

I've been reading more of your blog posts and I got to say that I love it! Great job! :thumbup:

I would love it if you guys posted some tips/how to's/techniques on how you clean up after the meal. This can be a pain sometimes because of lack of water (or not very much water).


:D A drop of soap and some sand, or some fine dirt in a towel make a cheap and easy cleaner..just add some water drops to moisten and polish away. Used that trick for years on our cast iron, kettle, bialetti, and paul revere camp pans and pots.

[flyfishexpert]

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Don't let the cold of winter deter you from enjoying the great outdoors! We spent New Years snowshoeing into one of the U.S. Forest Service cabins located in Southeast Idaho. The temperatures dipped to -15F at night, but we stayed nice and warm inside thanks to the cabin's propane heater. One of the benefits of winter camping is...Ice Cream! The benefit of camping with ice cream is wowing your friends by igniting a pan of Bananas Foster!


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Ingredients
•3 Bananas
•2 tablespoons banana liqueur
•2 tablespoons rum
•1/2 cup brown sugar
•1/4 teaspoon cinnamon
•2 tablespoons unsalted butter
Serves 2

Pre-Trip Preparation


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Preparation for this dish is quite simple. Measure out the liquid ingredients into reusable plastic containers and set aside. Next measure out the required amount of brown sugar and cinnamon, placing them together in a zipper bag. The liquid and dry ingredients can be stored in your 'dry food' box. Finally, place the required amount of butter into a reusable plastic container and place in the cooler.

You can find the entire recipe on our website www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com) or by clicking http://www.theoverlandgourmet.com/2011/02/bananas-foster.html"]here (http://"[url). [/URL]

[Obi..]

Cool. I miss being able to do the "Poof" out here now that the Dept of Forestry and BLM frown on that sort of thing.

Next time try substituting in Mrs.Butterworth's syrup and some raspberry schnapps (keep the banana's in) or some sliced apples with simple syrup and apple schnapps then some cinnamon sprinkled on afterwards. :drool:

[flyfishexpert]

Next time try substituting in Mrs.Butterworth's syrup and some raspberry schnapps (keep the banana's in) or some sliced apples with simple syrup and apple schnapps then some cinnamon sprinkled on afterwards. :drool:


Wonderful variations!

You can also serve this over French Toast, when it is too warm to try and keep ice cream.

[Obi..]

Wonderful variations!

You can also serve this over French Toast, when it is too warm to try and keep ice cream.


I really should redo my Campfire Cooking Posts..IIRC the Fried Chicken and CornBread Waffles and FishTacosFTW should still be in here somewhere. The apple 'especial idea came from my FrenchToast recipe. I also have one for simple Pie Crust cookies laying around here waiting to be written down. I was a baker/chef in a former life. ;)

[Obi..]

I almost forgot, you can also go with some coconut shavings and some Kahlua..you'll need some rum or bacardi for the "poof" and "kick" part though..I forget the exact amounts but IIRC it's 3 jiggers of Kahlua to one pony of Bacardi per given serving.

[flyfishexpert]

It has been a while since I have posted a recipe on the website, due to travel and professional exams, so here you go!


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Ingredients

1.25lb chicken breast cut into 3/8" thick pieces
2-1/4 Tbsp vegetable oil
1/2 cup Parmesan
1/2 tsp pepper
2 Tbsp fresh parsley
1/4 tsp garlic powder
1/2 tsp salt
2 tsp oregano
6 Tbsp lemon juice
4 Tbsp Worcestershire Sauce
1/2 cup white wine



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Cooking Instructions
In a zipper bag combine all ingredients, reserving 1 Tbsp fresh parsley, and marinate for up to 4 hours. Cook chicken and sauce over high heat until chicken is cooked through. Serve over your favorite rice and garnish with the remaining parsley.


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Cooking near Fishing Bridge Yellowstone NP

[Seanz0rz]

that looks delicious! I'm going.to try that at home! thanks for the post.

[Obi..]

I'm curious on the scampi why the switch from vermouth with the olive oil and butter? Did you do that because of the consistency and texture of the chicken?

Reminds me, I have a great Shepherd's/Cabin Pie Recipe to share! It's one of those "First Night Under the Stars" ones though because you reheat it, but as anyone knows this is one of those dishes that actually get better once it's set up for a day in the fridge. It can also be adapted to a dutch oven if you're fine with some frypan cleanup. :)

[flyfishexpert]

I'm curious on the scampi why the switch from vermouth with the olive oil and butter? Did you do that because of the consistency and texture of the chicken?

Actually, I have never really liked the flavor of the traditional scampi, even if done right. I by far enjoy the flavor of this recipe, I think the tanginess of the Worcestershire Sauce/Lemon Juice/white wine is a great combination with the Parmesan.

[oly884]

I'm curious on the scampi why the switch from vermouth with the olive oil and butter? Did you do that because of the consistency and texture of the chicken?

Actually, I have never really liked the flavor of the traditional scampi, even if done right. I by far enjoy the flavor of this recipe, I think the tanginess of the Worcestershire Sauce/Lemon Juice/white wine is a great combination with the Parmesan.


I tried this last night with the minor substitution of replacing the white wine with a home-brewed IPA.

Well done sir, it was an amazing treat. Threw it on some brown rice.

Definitely going to make this for my camping trips!

[oly884]

Can Uncle Ben's Ready Rice be substituted for the real thing on the trail? We reviewed the product on the blog: Review of Uncle Ben's Ready Rice: Basmati (http://www.theoverlandgourmet.com/2010/07/review-of-uncle-bens-ready-rice-basmati.html)

Most of the camping we do is dry or desert camping with no access to running water. Rice is one of those dishes requiring large amounts of water and fuel to prepare. These are the items we typically try to preserve while camping, so we normally leave the rice at home.

On a recent trip to the grocery store I discovered Uncle Ben's Ready Rice. Reviewing the cooking directions on the back of the pouch made me think about possibly using the rice for camping. The ready rice can be cooked in a skillet with minimal water and fuel use. One pouch offers two servings of rice, and multiple pouches can be stored in our dry food box very easily.

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Just saw this and wanted to comment.

I've loved that stuff and taken those rice packs camping all the time. My main gripe with them has always been the insane amount of sodium they put in it. I'm healthy, but I just can't believe how much sodium is in everything we eat. As a result I've been cutting down on anything packed with sodium.

If you have a safeway near you, get this stuff:

http://cdn2-b.examiner.com/sites/default/files/styles/image_full_width/hash/97/31/9731f84d953c57944a0a8696708c4b0c.jpg

It has zero to VERY little sodium in it, they still last a long time, and they taste great. They also have a few different kinds. I've noticed no difference between this stuff and the Uncle Ben's stuff in terms of taste or cooking.

[flyfishexpert]

Thanks Oly! I will give the Safeway rice a try.

[flyfishexpert]

https://lh6.googleusercontent.com/-oSrISkfyrFw/Tdldvnf6FjI/AAAAAAAADFM/dwkKRuIOu5k/s800/DSC_3498.JPG

Whether you are taking a bottle of your favorite balsamic vinegar with you to camp or are returning from a trip to California's Sonoma Valley with a bottle of your favorite Syrah it is important to protect them from being damaged during transport. We were once forced to wrap our bottles in an extra T-shirt or bubble wrap, place them in our chuck box or luggage and hope they made the journey undamaged. No matter how well we packed, there was always the possibility of a bottle breaking and leaking onto and damaging or ruining the the items around it.


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Specifications

We no longer have to worry about bottles breaking and leaking with our VinniBag. Retailing for $28, the VinniBag is designed to securely hold a standard 750ml wine bottle but can be used for a multitude of fragile items. Instructions are printed on the bag and are clear and easy to follow. Bottles are inserted into the bag, the bottom is rolled up and secured, and the air chambers are inflated.


https://lh3.googleusercontent.com/-Ejr1YpcitDQ/Te7J6jTCquI/AAAAAAAADLw/wwsGEsEzNqc/s800/DSC_3488.jpg

The air chambers provide a thick cushion around the wine bottle, protecting it from the abuse of airline travel, while the dry bag like seal keeps the contents of a broken bottle in the bag and not on your clothing.

To read more or our thoughts on VinniBag, visit our website at www.theoverlandgourmet.com (http://www.theoverlandgourmet.com), or by clicking http://www.theoverlandgourmet.com/2011/06/review-of-vinnibag.html"]here (http://"[url).[/URL]

[flyfishexpert]

https://lh6.googleusercontent.com/-CIOHo2seBU0/Tcn-3XYTWfI/AAAAAAAAC-U/RO9jUvPHcXw/s800/DSC_1615.jpg

Bell peppers were in season during our trip to Chile and we couldn't help but begin to crave stuffed peppers as we walked through the produce market in Pucon. Not having the equipment to bake the dish back at our cabin, as we would at home, we decided to try blanching the peppers prior to stuffing. Although the dish lacked the crunchy texture of an oven-baked stuffed pepper, we were pleasantly surprised by how well it turned out.


https://lh5.googleusercontent.com/-AYI-wPo49aE/TZvYrqCTD7I/AAAAAAAACrQ/VMhMISQvo-4/s800/DSC_1576.JPG
The produce market in Pucon, Chile

Ingredients

1lb ground beef
3/4 cup cooked white rice
1 tomato, diced
1 small onion, diced
3/4 cup diced zucchini
3 cloves garlic, minced
2/3 cup Queso Chanco (Monterrey Jack would work as a substitution)
4 large bell peppers
1 Tbsp vegetable oil
1 avocado, sliced


Serves 4

You can find the entire recipe on our website www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com) or by clicking here (http://www.theoverlandgourmet.com/2011/06/stuffed-peppers.html).

[Obi..]

^Salt and Pepper, lightly. Tomato sauce or paste, if locally available.*You can sub in poultry, but need to add 1/4cup of lard to the meat and precook it a little bit, this keeps the meat from drying out. Beef or poultry broth. Also some powdered/ground basil or rosemary, or other local spice always makes it that much better.

FWIW, from having done it your way for so many years my family actually prefers the softtened version of the pepper instead of crunchy. :D

[flyfishexpert]

^Salt and Pepper, lightly. Tomato sauce or paste, if locally available.*You can sub in poultry, but need to add 1/4cup of lard to the meat and precook it a little bit, this keeps the meat from drying out. Beef or poultry broth. Also some powdered/ground basil or rosemary, or other local spice always makes it that much better.

FWIW, from having done it your way for so many years my family actually prefers the softtened version of the pepper instead of crunchy. :D


Great suggestions! Spices were expensive in Chile so we opted for simple produce from the market and seasoning with just the salt and pepper.

[flyfishexpert]

https://lh5.googleusercontent.com/-bbzxnTJ2rdA/TdldqKcnKJI/AAAAAAAADE4/fgScLKTKMq4/s800/DSC_3465.JPG

As we were preparing for our 16-day trip to Chile, it was becoming obvious to us that we wanted to bring home some Chilean wine to share with our family and friends. We have traveled with wine tucked away in our checked luggage before and have always feared arriving home to find our bottle broken and our clothing covered in red wine. We contacted Magellan's Travel Supplies and they sent us a pair of their Bottle Armor to review.


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Specifications

Bottle Armor can be purchased directly from Magellan's Travel Supplies for $24.85 a pair. The set includes a corkscrew, which stores away in the convenient pouch located on the back of every Bottle Armor. Bottles are protected from damage using a thin layer of bubble wrap which is secured within a durable nylon shell. The shell is designed to be puncture resistant and in the event a bottle does break it is designed with a double zipper-lock closure to prevent liquid from leaking out. Bottles are simply slid inside and the end sealed up by pressing the zippers and adjoining the Velcro.

Bottle Armor can be purchased in two sizes, standard and XXL. Our Bottle Armor was the standard size.


https://lh4.googleusercontent.com/-ue_-8J9cEXw/TdldrhwQiHI/AAAAAAAADFE/Os-tRD1kRD0/s800/DSC_3475.JPG

https://lh3.googleusercontent.com/-Rp6w3C4j2rk/Tdldqr-vlhI/AAAAAAAADE8/KRsZEXwl_-Y/s800/DSC_3467.JPG

To read more or our thoughts on Bottle Armor, visit our website at www.theoverlandgourmet.com (http://www.theoverlandgourmet.com), or by clicking here (http://www.theoverlandgourmet.com/2011/06/review-of-magellans-bottle-armor.html).

[Obi..]

Nice. Here's a recipe to try out, Carrots a'la mode.

Chop carrots up into thin rounds, sautee in butter until softened, throw on some maple syrup and let it settle and cool. Once cooled throw on top of vanilla ice cream and enjoy.
*Note: Requires fuel and a freezer/fridge for the icecream, but you can also just use it as a sweet side to a dinner or stand alone dessert that the kids and people just love.

[Scuba]

I'm gonna try the stuff peppers soon. :)

[flyfishexpert]

https://lh6.googleusercontent.com/-v5DVO-xNqmg/TdUF1QXrPFI/AAAAAAAADCw/anauVPXiWR0/s800/DSC_3093.jpg

Ingredients

1.25lb chicken breast
3 Tbsp unsalted butter
1 small yellow onion, chopped fine (about 2/3 cup)
6 medium cloves garlic, minced
1/4 tsp red pepper flakes
2 tsp fresh thyme, chopped
1 cup dry white wine
1 cup low-sodium chicken broth
1 pound broccoli florets, trimmed into 1" pieces
1/2 lb penne pasta
3 ounces Parmesan cheese
1 Tbsp fresh parsley
Kosher Salt
Ground Pepper



https://lh3.googleusercontent.com/-flY_XuF4YyU/TdUFzsNzd9I/AAAAAAAADCk/fy08tGXjIig/s800/DSC_3082.jpg

You can find the entire recipe on our website www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com) or by clicking here (http://www.theoverlandgourmet.com/2011/06/grilled-chicken-and-broccoli-pasta.html).

[flyfishexpert]

Tapioca Parfait Topped with a Strawberry and Fennel Compote

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This is the perfect desert for relaxing after a long day of exploring. The dessert can be quickly assembled on the trail by performing much of the prep-work at home. The tapioca can be made prior to the trip and stored in a reusable plastic container, ready for use.

Ingredients

1/2 cup small pearl tapioca
3 cups whole milk
1/4 teaspoon salt
2 eggs
1/2 cup of sugar
1/2 teaspoon of vanilla
1 teaspoon fennel seeds
1 quart strawberries, trimmed
1/2 lemon
3 TBSP sugar

Serves 4

You can find the entire recipe on our website www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com) or by clicking here (http://www.theoverlandgourmet.com/2011/07/tapioca-parfait-topped-with-strawberry.html).

[flyfishexpert]

Review of GSI Outdoors Pinnacle 10" Frypan
https://lh6.googleusercontent.com/-nI4RoQSrmYM/Tdldo8HFZyI/AAAAAAAADD8/7-bbxaAC2hw/s800/DSC_3462.JPG

As we prepared for our trip to Chile, it was apparent we needed a new frypan, our 12" cast iron just wasn't going to cut it, so we contacted our friends at GSI Outdoors and they sent us their 10" Pinnacle Frypan. Since its arrival, the frypan has followed us on our snowshoeing, Chile, and Yellowstone trips tucked away in our backpack or in the back of the 4Runner.

https://lh5.googleusercontent.com/-xzdeNjT9fgA/TdldpUba1DI/AAAAAAAADEA/tCZjp9C2SEs/s800/DSC_3463.JPG

https://lh6.googleusercontent.com/-RJXrjb99jXU/Tdldocz_cKI/AAAAAAAADD4/ZCghQN8QZtk/s800/DSC_3452.JPG

Specifications
Major Dimension: 10"
Weight: 17.8 oz.
Dimensions: 11.1" x 10.6" x 2.8"
Material: Non-Stick Coated, Hard Anodized Aluminum
Product Use: Car Camping

For our full review, visit our website at www.theoverlandgourmet.com (http://www.theoverlandgourmet.com), or click here (http://www.theoverlandgourmet.com/2011/06/review-of-gsi-outdoors-pinnacle-10.html).

[flyfishexpert]

Freezing Beer for Your Cooler
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If you are anything like me, you read the title of this post, tears welled up in your eyes, and you screamed expletives up to the heavens. I assure you no (good) beer was severely injured in the making of this post.


Background
A couple of long-time river rafting friends of mine and I were discussing coolers and keeping food cool when they mentioned 18-day trips they had taken down the Colorado. "We would just freeze our beer," they said, "and we could make the entire trip without ice." " I am sorry," I said to them, "you lost me at 'We would freeze our beer.'". The two of them proceeded to explain how they would utilize two sets of coolers for their river trips. One set would be filled with cans of beer, which would then be placed in large commercial freezers.

The other set of coolers would be used to store their perishable foods. Frozen beer would be used to keep these coolers cold and as the beer began to thaw they would replace these cans with fresh ones from the 'beer coolers'. Now, I remember my roommate in college forgetting about some beer he had placed in the freezer to chill and when we discovered it the next day, several of the cans had exploded. They explained to me how they had made the same discovery and said we would be fine as long as I did not freeze 'Light' beer.

The Experiment

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As we contemplated how we would test this technique, we knew we wanted to keep this relevant to the beer we, and our friends, typically drink. We chose to experiment with New Belgium's Fat Tire, Cerveza Tecate, Pabst Blue Ribbon, and Coors Light to show 'what not to do'.


Before we got started we contacted New Belgium Brewing to inquire into the possible ill-effects of freezing beer and we got this response back:

"...unfortunately it will only keep your food cold, it will not keep the beer flavor. When you freeze beer- it basically turns the solution back into a mixture of frozen highly alcoholic beer and ice. So when you thaw, you will have high octane beer and water mixture- no bueno. But, if you were REAL thirsty, I bet you would not mind that much."

We pressed on in the name of 'Science' to determine how well this technique really worked. We established a test plan for the experiment:

1. freeze individual cans
2. freeze a 12-pack and a Starbucks Coffee Traveler bladder
3. place the 12-pack and bladder in two separate coolers
4. measure the temperatures in the coolers, seeing which of the two coolers stays the coldest
5. determine which, the beer or the water, thaws the fastest.

Individual cans, of each of the four beer brands, were frozen one at a time in a plastic container to ensure we wouldn't end up with beer on the inside of our freezer.

For more information on this technique and to find the results from our testing, visit our webiste at www.theoverlandgourmet.com (http://www.theoverlandgourmet.com), or click here (http://www.theoverlandgourmet.com/2011/08/freezing-beer-for-your-cooler.html).

[Obi..]

I got nothing here. Well some doubt, but then it's followed by smiles and laughter while wondering if you also will have the requisite red plastic cups to go with it, college frat style. :D Show me it works and still tastes fine and I'll still question it. (Sorry, most have gotta agree a bit, but I am stoked you were willing to try it.)

[troyboy162]

cool experiment. is the starbucks bladder your favorite way to use ice?

[flyfishexpert]

I got nothing here. Well some doubt, but then it's followed by smiles and laughter while wondering if you also will have the requisite red plastic cups to go with it, college frat style. :D Show me it works and still tastes fine and I'll still question it. (Sorry, most have gotta agree a bit, but I am stoked you were willing to try it.)

Hey, what can I say...It was a fun post to do. You can tell the difference in taste though, so we will not be doing this for our trips. It works for my friends though.



cool experiment. is the starbucks bladder your favorite way to use ice?


We do like the bladders for ice. Keeps the cooler contents dry and two bladders in our 5-day cooler keeps things cool for extended weekend trips. I picked up a refrigerator thermometer for the post and will be throwing it in the coolers from now on so i can see what the temp is.

[4x4mike]

I read your blog post this morning and thought "genius." I have the same coolers as shown in your pic. I like them so much we have 4. On long trips we use 2, the other 2 are back ups. I soon imagine a day where I'll be saying "they don't make these like they used to." I've gotten 5 days in Sedona with these ice chests and still had ice. My trick is using the ice from my home freezer. The pieces are about 50% larger than what the store sells. I think the size and solidness helps. I've even bought what I need to make solar reflective covers for them (just haven't gotten to that).

Anyways I had 2 questions. I've read on the ATV/motorcycle forums and your blog about the starbucks bladders for some time. How are you getting these? I've gone in and asked at at least 4 different shops and they don't give them out and don't sell them empty. I get responses like, we only sell them with coffee/my manager won't let me give/sell them. Does Starbucks have different sized bladders? Yours in the pic looks larger than I thought they were.

Ok one more question. Have you experimented with dry ice? I know it's been discussed else where and I'd like to try it. We usually freeze as much food as we can before a trip and use it as it thaws. I know there is a risk of the dry ice keeping the food frozen for too long but I wondered if you have tried it and what your experience was. One bad thing about the coolers like shown above is their size. They have very thick walls and lid and that takes up some room.

[4x4mike]

One more question. How bad was the beer after it thawed? I've had slushy Bud Light before and I don't remember it being all that bad (for BL). You mentioned you wouldn't freeze it on camping trips because of the flavor. I'd try it tonight but i don't have any canned beer. i wonder if you can freeze a bottled Fat Tire without the top popping?

[flyfishexpert]

I must say, this is the most active forum when it comes to my blog. Thanks everybody for your comments and feedback!



I read your blog post this morning and thought "genius." I have the same coolers as shown in your pic. I like them so much we have 4. On long trips we use 2, the other 2 are back ups. I soon imagine a day where I'll be saying "they don't make these like they used to." I've gotten 5 days in Sedona with these ice chests and still had ice. My trick is using the ice from my home freezer. The pieces are about 50% larger than what the store sells. I think the size and solidness helps. I've even bought what I need to make solar reflective covers for them (just haven't gotten to that).

Anyways I had 2 questions. I've read on the ATV/motorcycle forums and your blog about the starbucks bladders for some time. How are you getting these? I've gone in and asked at at least 4 different shops and they don't give them out and don't sell them empty. I get responses like, we only sell them with coffee/my manager won't let me give/sell them. Does Starbucks have different sized bladders? Yours in the pic looks larger than I thought they were.

Ok one more question. Have you experimented with dry ice? I know it's been discussed else where and I'd like to try it. We usually freeze as much food as we can before a trip and use it as it thaws. I know there is a risk of the dry ice keeping the food frozen for too long but I wondered if you have tried it and what your experience was. One bad thing about the coolers like shown above is their size. They have very thick walls and lid and that takes up some room.




One more question. How bad was the beer after it thawed? I've had slushy Bud Light before and I don't remember it being all that bad (for BL). You mentioned you wouldn't freeze it on camping trips because of the flavor. I'd try it tonight but i don't have any canned beer. i wonder if you can freeze a bottled Fat Tire without the top popping?


To answer your questions:
1: I was lucky enough to 'sweet-talk' the barista into letting me take two at no charge. I gave her the business card for my website and explained I was 'developing a way to recycle these.' As for everybody else, I think you might be forced to purchase one with hot water for tea. I am not sure if they will let you do this, but it might be worth a shot. As far as I know, there is only one size of bladder. They are folded upon themselves in the cardboard tote.

2: I have not used dry ice. Since I sleep in the 4Runner, I didn't want to have any extra CO2 sources in there with me. I think if you were to rotate the food and move the items you were going to be using first to be farthest away, you would not have to worry about stuff staying frozen.

I too freeze items I will be using, the last days of a trip, to help keep everthing else cold.

3: I updated the conclusion do discuss this question. Here is my revised conclusion. I hope it helps.

New Belgium Brewing was right about 'high-octane' alcohol after the beer has thawed. We opened a can right after it was thawed, and noticed an immediate hit of alcohol on the tongue. It was overpowering and not the slightest bit appealing. We let the 12-pack sit in the refrigerator for a couple of days before opening a second can. By this time, the alcohol had mellowed out a bit, and the flavor was more like the original. We continued to drink the 12-pack over the next week, and the longer the longer the beer sat in the refrigerator, the closer to the original flavor it got.

We feel that given the effects freezing beer has on flavor, we would not readily recommend this technique for shorter camping trips. However, we think this technique does show some merit when it comes to extended travel, as this allows the alcohol in the beer to become reincorporated into the solution. If space for a second set of coolers is not a problem, we think this might be an alternative to running blocks of ice. It would be important to allow the beer enough time to reincorporate before drinking.

[4x4mike]

Thanks for the response. I'm following you on FB but would rather have the traffic here. I'll try the hot water or tea method. I don't have a pretty face or business card worth free stuff so other methods are great.

I'm thinking about freezing some beer for this weekends camping trip and am going to see what happens. It's only a 2 day'r but the ice chest will be in a parked vehicle during the day while I'm racing.

Thanks again for the blog and your contributions.

[troyboy162]

Im going to try the frozen beer sometime too. I would have never thought they would hold together. I dont have much cooler space myself so I like the idea of multitasking my beer

[flyfishexpert]

We are attending the 2011 Outdoor Retailer Summer Market bringing you the latest in outdoor cooking gear. These are some of interesting items we discovered today.

https://lh4.googleusercontent.com/-8ZOU0D3Cfoc/TjzNB1rIfSI/AAAAAAAADro/VjaTunIpvBs/s640/DSC_5213.JPG
Nutriom (http://"www.nutriom.com") makes OvaEasy, a powdered egg product that is easy to prepare tasted great. We think this product might be perfect for those campers who have limited space in their cooler.

https://lh3.googleusercontent.com/-LO2pK8YN23c/TjzNF_Hb5jI/AAAAAAAADr4/PUg7n-BnBPQ/s640/DSC_5239.JPG
Reliance Products now offers a line of eco-friendly water containers; the Green Glacier Cooler and Water Bottles are insulated with straw.

https://lh4.googleusercontent.com/-xImTvAkh1HM/TjzNHDcz6jI/AAAAAAAADr8/xbzbp46_50E/s640/DSC_5251.JPG
Camp Chef is improving on their popular Rainier Stove by now bundling both the griddle and grill grate. Now it is even easier to prepare a great breakfast and dinner while on the trail.

https://lh4.googleusercontent.com/-oNTou4CYITs/TjzNIVPiXaI/AAAAAAAADsA/dt2pZYDxGCc/s640/DSC_5256.JPG
Byer of Maine manufactures an innovative wash basin that incorporates both the wash and rinse stations as well as a drying rack. The stable platform also converts into a camp stool.

https://lh6.googleusercontent.com/--vKxqj1mVPA/TjzNKjAn7qI/AAAAAAAADsI/IpCi2L0dosM/s640/DSC_5267.JPG
EcoQue has created an efficient portable grill that uses fewer charcoal briquettes and has the ability to bake.

https://lh5.googleusercontent.com/-21iSeLKj50M/TjzM0vRefsI/AAAAAAAADrk/CJt9yh_Dr_8/s800/DSC_5268.JPG
Journey Bar is filling a niche in the energy bar market by creating a savory line geared toward those tired of the same old sweet-flavored bars.

For even more information on the cooking items we have seen, be sure to check out our website, www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com), and follow us on Facebook (http://www.facebook.com/theoverlandgourmet) and Twitter (http://www.twitter.com/overlandfoodie)

[flyfishexpert]

https://lh5.googleusercontent.com/-A5zTFcZysdI/Tj8lxm0HAWI/AAAAAAAADsk/E9lF7lKqtAM/s800/DSC_5327.JPG
www.primuscamping.com"]Primus (http://" is updating their Profile Stove with some nice features including an integrated light/timer and it is now even easier to setup.

https://lh6.googleusercontent.com/-Q2b05FpGe50/Tj8lymu8fFI/AAAAAAAADso/4l9kyinDsBw/s800/DSC_5334.JPG
NaviSafe (http://"http://www.navinorge.no/") has a cool boating light that we think has some applications for overland travel. Be sure to check back as we review the many applications of the light.

https://lh6.googleusercontent.com/-XkrIQBtPLhQ/Tj8lzeSFTfI/AAAAAAAADsw/nIbEcmoB554/s800/DSC_5340.JPG
www.gsioutdoors.com"]GSI (http://"[url) Outdoors' new Wine Glass Gift Set incorporates a reusable bladder and a place to store two glasses all within an insulated neoprene case. This would be perfect for those outdoor concerts where glass containers are not allowed.

https://lh4.googleusercontent.com/-wy8vqKJSQJg/Tj8lz6JxMiI/AAAAAAAADs0/XLeUGlhv2ZY/s800/DSC_5343.JPG
GSI Outdoors' new Kung Foon integrates a pair of chopsticks with a foon, and the name is cool!

For even more information on the cooking items we have seen, be sure to check out our website, www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com), and follow us on Facebook (http://www.facebook.com/theoverlandgourmet) and [URL=http://www.twitter.com/overlandfoodie"Twitter[/URL]

[flyfishexpert]

Chorizo and Black Bean Breakfast Tostada
https://lh6.googleusercontent.com/-Ktb8k7Dhw4A/ThZ8ciAdL1I/AAAAAAAADbA/pgCkabJyUxg/s800/DSC_4524.1-1.JPG

Ingredients
12 ounces chorizo, casing removed
1 16-ounce can black beans, rinsed
2 tablespoons olive oil
1 large onion, chopped
4 tostadas
1 16-ounce carton Egg Beaters
1 avocado, peeled, pitted, diced
1/2 cup grated 'Mexican-Style' cheese
1 cup cherry tomatoes

Serves 4

You can find the entire recipe on our website www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com) or by clicking here (http://www.theoverlandgourmet.com/2011/08/chorizo-and-black-bean-breakfast.html).

[Obi..]

Scary how you and I often have similar appetite turns. I just got done last weekend using chorizo chopped up like that, drained off the left over tinted olive oil, fried up some chicken in fresh olive oil, fried up some hash brown (store bought frozen little potato cubes) topped off with some prego spaghetti sauce and simmered for two hours.

Spoon it out and put it on top of some wheat bread, good for dinner or breakfast and it dramatically cuts down the afteraffects of that type of sausage being so spicy.

*Be sure to wash the dishes asap and dispose of the old oil since it's a serious animal risk (that smoke went all over the campgrounds, people from about 1/4 mile down the trail came begging for some because they smelled it that far off).

[Obi..]

Next recipe involves maybe spinach or snow peas, onions (or scallions~haven't decided yet), flavored rice, and some tofu. Got anything good for sort-o-vegetarian recipes?

*Bonus, Costco has chorizo, spinach, and snow peas all in stock right now. Chorizo's in the meat/sausage area and the veggies are in big bags in the frozen area.

[flyfishexpert]

Next recipe involves maybe spinach or snow peas, onions (or scallions~haven't decided yet), flavored rice, and some tofu. Got anything good for sort-o-vegetarian recipes?

You can cube the tofu and serve it with the snow peas, green onions, thinly sliced zuccini, and bean sprouts over rice with a peanut sauce. Nice meal that only requires cooking up some rice!

[4x4mike]

That sounds tasty. I am a big fan of sauces and peanut sauce is right up there. Ate home we have it on salads, chicken and veggi dishes. Firm tofu is another good food to pack along as it doesn't need to be in the ice chest.

[4x4mike]

Chorizo and Black Bean Breakfast Tostada
https://lh6.googleusercontent.com/-Ktb8k7Dhw4A/ThZ8ciAdL1I/AAAAAAAADbA/pgCkabJyUxg/s800/DSC_4524.1-1.JPG

Serves 4



YMMV. At my camp that would only serve me...maybe me and my wife.

[flyfishexpert]

Review of Fire Wire Flexible Skewers

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Kabobs are an easy and fun way to prepare a meal when in the back country. There are several materials and styles of skewers on the market to choose from, and now INNO-LABS is changing everything with their FireWire flexible stainless skewers.

Specifications
Material: Stainless Steel
Length:
Quantity: 2 per package
Price: ~$10 per pair

Our Thoughts:
We had the opportunity to take a pair of the FireWire flexible skewers on our Independence Day Weekend camping trip. We used the skewers, in combination with one of their many their marinade kit varieties, to cook some chicken and vegetable kabobs.

For our full review, visit our website at www.theoverlandgourmet.com (http://www.theoverlandgourmet.com), or click here (http://www.theoverlandgourmet.com/2011/08/review-of-fire-wire-flexible-skewers.html).

[flyfishexpert]

Skillet Peach Cobbler

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Ingredients

Topping:

2slices high quality white sandwich bread, torn into large pieces
1/2cup shelled pistachio nuts, chopped coarse
4tablespoons (1/2 stick) unsalted butter
1/4cup packed (1 3/4 ounces) light brown sugar
1/4teaspoon ground cinnamon
1/8teaspoon ground nutmeg
1/8teaspoon salt

Filling:

2pounds frozen peaches or fresh peaches. (If using frozen peaches do not thaw unless they are in a solid block and only thaw to separate. If using fresh peaches make sure they are fresh but firm.)
1/2teaspoon ground cardamom
1/3cup (2 1/3 ounces) granulated sugar
2tablespoons unsalted butter
1/8teaspoon salt
4teaspoons fresh lemon juice
2teaspoons cornstarch
Serves 4 (easily halves to serve 2)

You can find the entire recipe on our website www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com) or by clicking here (http://www.theoverlandgourmet.com/2011/08/skillet-peach-cobbler.html).

[flyfishexpert]

Review of KnifeSafe by Lamson Sharp

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Knife safety is crucial during extended camping trips in the back country. As with anything, it is important to use the right 'tool' for the job. Although pocket knives are fine for general camp use, they were not designed for chef work and can result in cut fingers. A proper set of kitchen knifes would be ideal, however a blade stored incorrectly can become damaged by other objects as you drive down washboard roads. Worse yet, an improperly stored blade can be dangerous to remove from a cluttered gear drawer.

Our Observations

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We have been using our set of KnifeSafes for a couple of months now; transporting our knives to cooking classes and on camping trips. Knifes are protected from damage with a hard plastic case that wraps around the blade. The two halve,s which form the KnifeSafe, are connected via a plastic hinge and held together with locking tabs. The locking tabs hold the blade securely between four rubber pads, preventing it from slipping out.

For our full review, visit our website at www.theoverlandgourmet.com (http://www.theoverlandgourmet.com), or click here (http://www.theoverlandgourmet.com/2011/08/review-of-knifesafe-by-lamson-sharp.html).

[Obi..]

:) Knife discussion now too..there's a thread for that. ;)

Might have to try those w/ our setup since I have a bunch of nicked edges now because a couple of slide on covers came off on the long trip back to the U.S. .

[flyfishexpert]

:) Knife discussion now too..there's a thread for that. ;)

Might have to try those w/ our setup since I have a bunch of nicked edges now because a couple of slide on covers came off on the long trip back to the U.S. .


We used a pair of these on our trip to Chile, earlier this year, and they worked well. We just tossed them, with the remainder of our cooking equipment, into our checked luggage. It made preparing our meals down there that much easier!

[flyfishexpert]

Review of Chef'n SleekStor VeggiSteam

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We love to eat fresh vegetables at home and as we travel. Until we discovered the Chef'n Sleekstor VeggiSteam we had often wished we could find a light-weight vegetable steamer that we could easily take with us as we travel.

Specifications
Major Dimension: 8-1/2" Diameter
Weight: 3.75 oz.
Material: Silicone
Intended Use: Home Cooking
Price: $11.99

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Our Observations
We were able to use the steamer, on a recent trip, to cook four servings of green beans. We found the VeggiSteam to fit perfectly into our medium sized GSI Outdoors Glacier Stainless Pot. After we inserted the steamer and filled the pot with the required amount of water, we were able to quickly steam our green beans to perfection. We liked the convenience of the two handles, which made it easy to remove the beans from the pot to prevent overcooking. Cleanup was simple with minimal soap and water thanks to the silicone material; and the steamer stored nicely with our other camping gear.

For our full review, visit our website at www.theoverlandgourmet.com (http://www.theoverlandgourmet.com), or click here (http://www.theoverlandgourmet.com/2011/09/review-of-chefn-sleekstor-veggisteam.html"\).

[flyfishexpert]

Review of KAI Magnetic Blade Guard

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Keeping your favorite chef knife from being damaged during travel and keeping your fingers safe when reaching into your kitchen drawer or chuck box is essential to being able to prepare a meal on the trail. Chipped or dull blades can make cutting food difficult, requiring additional force, which can lead to injuries. A fail-proof method of protecting your kitchen knives is crucial for the chef on the trail. The KAI Magnetic Blade Guard is designed to protect your knife's blade from damage during transportation.

Specifications:
Material: Silicone and magnetic tape
Dimensions: S - 6"x1.5", M - 8"x1.5", L - 10"x2.5"
MSRP: S - $13.00, M - $19.00, L - $25.00

Our Observations:

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We have been using our set of Magnetic Blade Guards to transport our kitchen knives on recent outings and to cooking classes. The design uses a silicone outer shell and hinge in combination with two magnetic strips on the interior. When closed, the blade is held securely in place by these two magnetic strips, one on either side of the blade. The guard, which can be cut to length, wraps fully around the blade and protecting it from damage. Although KAI recommends placing the back of the blade facing the hinge, we felt more comfortable with the the edge facing the hinge; just a little bit of extra insurance against possible damage.

For our full review, visit our website at www.theoverlandgourmet.com (http://www.theoverlandgourmet.com), or click here (http://www.theoverlandgourmet.com/2011/09/review-of-kai-magnetic-blade-guard.html).

[flyfishexpert]

Pastor Tacos

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Ingredients
3 Dried Hatch Chilis
2 Dried Ancho Chile
1 cup Pineapple Juice
1 Tablespoon Vinegar
1 Teaspoon each: Cinnamon, Oregano, Black Pepper, Salt
1/2 Cup Chopped Onion
5 Garlic Cloves
2 Tbsp Vegetable Oil
8 Corn Tortillas
1 Bunch Cilantro
1/4 Cup Radishes Sliced
1 Lime Cut into Wedges
1.5# Pork Loin

You can find the entire recipe on our website www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com) or by clicking here (http://www.theoverlandgourmet.com/2011/09/pastor-tacos.html).

[Obi..]

Review of KAI Magnetic Blade Guard



:flipoff: but Ti and Ss aren't magnetic? :angel: :laugh:

[flyfishexpert]

Review of KAI Magnetic Blade Guard



:flipoff: but Ti and Ss aren't magnetic? :angel: :laugh:




Actually, quality blades are manufactured with a high carbon stainless steel. These high carbon stainless steel blades offer superior edge retention, when compaired with low-carbon stainless steel, and are magnetic. The addition of Chromium increases the resistance to corrosion. Our set of forged J A Henckels knives sit on a magnetic knife rack above our stove, that is when they are not out on the trail with us.

[flyfishexpert]

Easy Asian Spare Ribs

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Ingredients

5 lbs pork spareribs, cut into pieces containing two to three ribs (babyback or St. Louis cuts will also suffice)
4 cloves garlic, crushed
3 inch long pieces of ginger, peeled and sliced
1 Tablespoon kosher salt
1 cup sugar
1 cup soy sauce
1 cup ketchup
1/3 cup oyster sauce

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You can find the entire recipe on our website www.TheOverlandGourmet.com (http://www.TheOverlandGourmet.com) or by clicking here (http://www.theoverlandgourmet.com/2011/09/easy-asian-spare-ribs.html).

[flyfishexpert]

Review of PopSome by Vacu Vin

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Keeping food organized in the 4Runner is very important to us. We often find ourselves on the road for several hours at a time as we travel from one location to another. When we roll into camp we don't want to be searching around for ingredients when we are getting ready to prepare dinner. Reusable plastic containers are a great way to store ingredients and can save money on extended trips by allowing you to purchase staples in bulk.

Specifications:
Model: Candy/Nut, Rice/Sugar/Coffee Grounds, Spice/Herb
Volume: 2 cups, 2 cups, 2/3 cup
Price: $10/ea, $10/ea, $25/set

Our Observations:

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The Vacu Vin's PopSome line of containers offer a unique lid design that allows for quick access to your favorite snack or spice without the need to remove the lid. The container's center cone provides a sealing surface for the lid's center opening. Push the center of the lid down and it seals shut; pull it up and poor out the contents.

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For our full review, visit our website at www.theoverlandgourmet.com (http://www.theoverlandgourmet.com), or click here (http://www.theoverlandgourmet.com/2011/09/review-of-popsome-by-vacu-vin.html).

[flyfishexpert]

https://lh3.googleusercontent.com/-wPVz5oYPT6w/TpTxOAEiToI/AAAAAAAAEEQ/m2nN12FR49k/s640/Living%252520Overland%252520Logo%252520Wide.jpg

We have some exciting news to share with everybody! We are changing our name to Living Overland. We will be transitioning to our new web address, www.livingoverland.com (http://www.livingoverland.com), over the weekend. Thanks to everybody's support over the last 18 months! As always, if you have ideas and topics you would like us to cover, be sure to let us know.

Also, be sure to follow us on facebook (http://www.facebook.com/livingoverland), and on twitter (http://www.twitter.com/livingoverland)!

[flyfishexpert]

Thai Basil Tofu Fried Rice

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Ingredients

2 cups cooked sticky rice
4 garlic cloves - minced
1 serrano pepper - diced
1/3 cup red bell pepper - sliced into 1/4" slices
1/3 cup green bell pepper - sliced into 1/4" slices
1 Cup Thai basil leaves (regular basil leaves can be used if Thai basil cannot be found)
1/3 cup onion - sliced into 1/4" slices
1Tbsp soy sauce
12oz firm tofu - sliced into 1/2" cubes
3 Tbsp vegetable oil

Serves 4

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Thai Basil

For the complete recipe, visit our website at www.LivingOverland.com (http://www.livingoverland.com), or click here (http://www.livingoverland.com/2011/10/thai-basil-tofu-fried-rice.html).

[flyfishexpert]

We are excited to announce we have started testing with the Global Sun Oven by Sun Ovens International, Inc. (http://www.sunoven.com).

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We started by running some initial tests in the back yard to see how quickly it comes up to temperature. After about 45min the oven's internal temperature had reached 225*F. This was while the ambient temp here was 55*F. We had to end our tests early as the rain clouds moved in and blocked the sun.

We will be taking the oven on our nine-day trip to the Four-Corners region, here the end of the month, to put the design to the test in a overland type application. More photos and our initial reviiew will be posted within the coming days.

[flyfishexpert]

Review of Sun Oven Part 1

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Sun Oven International Inc. sent us their Global Sun Oven to test for 90-days. Our experience with the company has been very good. We received the oven in October and quickly set out to do some preliminary tests at home before we attempted to use the oven in the field. This is our preliminary review of the oven. Our final review will be posted in the following weeks.

Construction

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The Global Sun Oven’s base is constructed of a black plastic box and a black metal inner liner. A layer of insulation is sandwiched between the two and the oven’s top is capped with a wooden frame. The oven’s glass door opens with two hinges and is secured in place with two twist locks. The reflector array is made up of six polished metal panels which fold together for storage and quickly open for use. An adjustable post, located on the back of the oven, is used to adjust the ovens angle. Two bolts on the interior of the oven support a pivoting tray, which allows the contents to sit level as the oven’s angle is adjusted.

You can read the rest of part 1 of our review on our blog, www.LivingOverland.com (http://www.LivingOverland.com), or by clicking here (http://www.livingoverland.com/2011/11/review-of-sun-oven-part-1.html).

[flyfishexpert]

Sun Oven Chili Colorado

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Ingredients

6 dried New Mexico red chiles
6 dried ancho chiles
6 dried cayenne chiles
2lb beef roast
1/4cup brown sugar
12oz Coca-Cola
salt and pepper to taste

Serves 4

Pre-Trip Preparation

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Remove the stem and seeds from the dried chiles (wear latex gloves to prevent getting chile oils from getting on your fingers). Place chilies and three to four cups of water in a large pot and simmer over medium heat for thirty to forty minutes, or until the peppers are tender. Remove chiles from water and place in a blender with 1/2 cup of chile water. Puree until smooth. Transfer into an ice cube tray and freeze. Place frozen chile puree cubes in a zipper bag and store until ready to use.

Cut beef roast into one inch cubes, trimming off any fat and silverskin. Place beef in a plastic zipper bag until ready for use.

You can find the rest of our recipe on our blog, www.LivingOverland.com (http://www.LivingOverland.com), or by clicking here (http://www.livingoverland.com/2011/11/sun-oven-chili-colorado.html).

[flyfishexpert]

Cool as a Cucumber Soup

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This is a great recipe for those late summer trips when you have extra cucumbers in your garden.

Ingredients
2 medium english cucumbers
1 cup buttermilk
1/2 cup parsley
1 tablespoon chives
1 tablespoon dill
1 tablespoon mint
1/2tablespoon tarragon
2 teaspoons lemon juice
1 1/2 cups greek yogurt
Serves 4

You can find the rest of our recipe on our blog, www.LivingOverland.com (http://www.LivingOverland.com), or by clicking here (http://www.livingoverland.com/2011/11/cucumber-soup.html).

[flyfishexpert]

Sun Oven Chicken Curry

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Ingredients

2 chicken breasts, cut into 3/4" cubes
12 oz Yukon Gold potatoes, cut into 1/2" cubes
1/2 cauliflower head, cut into florets
1 15.5 oz can chickpeas, rinsed
1 15.5 oz can low-sodium chicken broth
1 15.5 oz can coconut milk
2 tsp ground coriander
2 tsp cumin
1/2 tsp Garam Masala
1 tsp turmeric

You can find the rest of our recipe on our blog, www.LivingOverland.com (http://www.LivingOverland.com), or by clicking here. (http://www.livingoverland.com/2011/11/sun-oven-chicken-curry.html)

[4x4mike]

I'm going to try this one at home. I love chicken and curry. Experimenting at home will be good because the 2 year old doesn't like curry so much. Hopefully I can find a happy medium before we're out and about.

[flyfishexpert]

Turkey and Apple Pita with Cranberry-Pecan Aioli

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Ingredients: Aioli

1 cup Mayo
1/3 cup Dijon Mustard
3 tbsp honey
1/2 cup dried cranberries
1/2 cup pecans halves
salt
pepper

Makes 16, 2 tbsp, servings

Preparation: Aioli
Preheat oven to 350F. Place pecans on a cookie sheet and toast for 5 min, or until they become aromatic. Remove from the oven and let cool. Coarsely chop cranberries and pecans. Place in a bowl mixing in remaining ingredients. Salt and pepper to taste.

For the complete recipe visit our website, www.livingoverland.com (http://www.livingoverland.com), or click here (http://www.livingoverland.com/2011/11/turkey-and-apple-pita-with-cranberry.html).

[flyfishexpert]

Review of Sun Oven Part 2

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The Plan:
We continued our evaluation of the Global Sun Oven on our Four Corners trip so that we might see how well the design lent itself to overland travel. The route and timeline for the trip left only a few hours of daylight at the end of the journey most day's and only two days with a full afternoon in camp. Despite our aggressive travel plans the oven tagged along as we traveled some 2500 miles.

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Valley of the Gods

Preparing for Transportation:
The oven's glass door was a concern for us as we would be driving on dirt roads for part of the trip. To reduce vibration and the potential for damage, we covered the supplied enamelware pot with a fleece blanket. We wrapped the reflector assembly with a second blanket to reduce vibration and potential damage.

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The Sun Oven was placed next to our cooler, on top of the rear drawers, during transportation. The oven's leveling leg sticks out about 1/2" past the bottom of the oven when in the lowest adjustment. We made sure to insert the leg past this adjustment, allowing the bottom of the leg to sit flush with the bottom of the oven, to ensure the oven stayed in place as we traveled.

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You can read the rest of part 2 of our review on our blog, www.LivingOverland.com (http://www.LivingOverland.com), or by clicking here (http://www.livingoverland.com/2011/11/review-of-sun-oven-part-2.html).

[flyfishexpert]

Caprese Salad

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Ingredients
1/4 cup pine nuts
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
1/2 cup loose fresh basil leaves
2 Tbsp fresh parsley leaves
4 Tbsp extra-virgin olive oil
1/4 cup finely grated Pecorino Romano or Parmesan cheese
3 whole ripe tomatoes
6 ounces fresh Mozzarella cheese, patted dry
Ground black pepper
Kosher salt

For the complete recipe visit our website, www.livingoverland.com (http://www.livingoverland.com), or click here (http://www.livingoverland.com/2011/11/caprese-salad.html).

[flyfishexpert]

Review of OvaEasy

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We first encountered OvaEasy, by Nutriom, at the 2011 Outdoor Retailer Summer Market. I must say we were a little skeptical when we first approached the booth and inquired about the product. I had tried the typical dehydrated eggs in the past and was, well less than impressed. Memories of rubbery, off-colored, and odd-flavored scrambled eggs began to surface.

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As we spoke with the Nutriom representative, he began to explain what set his product apart from the competition. "The process," he explained, "was the key to the difference." A low-temperature dehydration process maintains the egg's protein structure as it evaporates the moisture without cooking. They claimed their product tasted and acted just like fresh eggs and had a shelf life of 18 months.

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To prove it, the representative offered to make up a fresh batch of scrambled eggs for us to taste. The taste was great and the texture was right. We were impressed!

Product Information:
OvaEasy comes in two forms, Whole Egg and Egg Whites. The wholes are sold in 1 and 6.5 dozen egg packages while the whites are sold in 2 and 4.75 dozen egg packages. Both can be purchased in sealed metal cans to extend the shelf life up to 7 years.

Our Test:
Okay, so we admit making scrambled eggs is easy, but how would OvaEasy holdup to the riggers of other recipes? We were lucky enough to bring two bags of OvaEasy home with us to test more thoroughly. We chose to prepare omelets with the eggs to test how well they would hold up to being folded and mixed with milk and cream.

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You can read the rest of our review on our blog, www.LivingOverland.com (http://www.LivingOverland.com), or by clicking here (http://www.livingoverland.com/2011/12/review-of-ovaeasy.html).

[troyboy162]

hey great stuff! I will look for that product!

[Seanz0rz]

ive said it before, but ill say it again,


your website is awesome! i love reading it so much, it always makes me hungry!

[flyfishexpert]

Thank you guys for the complements! I am glad you like our posts! We have some great recipes and a couple more reviews left for this winter. Also, be sure to check out our travel reports.

[flyfishexpert]

Jalapeno Black Beans

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Ingredients:
1 15oz can black beans
1 medium jalapeno pepper, finely diced
3 cloves garlic, finely minced
1/4 cup onion, diced
1/2 Tbsp vegetable oil

Pre-Trip Preparation:
Open and rinse the can of black beans in cold water, placing them in a plastic container. If you are on the trail, as we were when we purchased the fixings for this dish, simply open the can part way, drain the liquid and add water to rinse.

Cooking Instructions:
Dice the jalapeno pepper, onion, and garlic and set aside. In a small saucepan heat vegetable oil on high heat to the point when it begins to shimmer; add diced vegetables. Saute, stirring constantly, for one minute or until the garlic and jalapenos become fragrant. Lower heat to medium and stir in the black beans, cooking while stirring constantly until heated through. Serve with your favorite fajita fixings!

For more recipes be sure to check out the recently updated Menu section of our blog by visiting www.LivingOverland.com (http://www.LivingOverland.com)

[flyfishexpert]

Pasta with Shrimp and Puttanesca Sauce

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Ingredients:

2 Tbsp olive oil
4 cloves garlic, finely minced
¼ tsp red pepper flakes
1 28 oz can crushed tomatoes with Italian seasonings
1 ½ cups kalamata olives, drained and cut into halves or thirds
¼ cup capers, drained
1 ½ lbs large uncooked shrimp (we use 16-20), deveined and peeled
1 lb penne pasta
Serves 4

Pre-trip preparation:
Drain capers and olives at home; olives can be cut at home as well.

Cooking Instructions:
Bring a large pot of water to a boil; when boiling season with a tablespoon of salt and cook pasta until al dente, drain.

In a small or medium saucepan, heat 1 tablespoon oil over medium-high heat until shimmering. Add garlic and red pepper flakes and stir constantly until aromatic, about one minute. Add the crushed tomatoes and cook until simmering, about 4-5 more minutes. Simmer for 5 minutes, stirring occasionally.

Lightly salt and pepper shrimp, set aside. In a large skillet (preferably non-stick) heat remaining tablespoon of oil until over high heat until shimmering; add shrimp. Cook shrimp until pink on each side, making sure not to overcook, about two minutes on each side.

Once sauce is simmering add the olives and capers and continue to simmer another two minutes. Spoon sauce over pasta and place shrimp on top of sauce.

For additional recipes and gear reviews be sure to check out our blog at www.LivingOverland.com (http://www.LivingOverland.com)

[flyfishexpert]

Review of Cutting Boards by Casabella

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As with preparing meals at home, food safety is a critical aspect of a trip's overall success. Sometimes a clean work surface for food prep can be difficult to find when traveling in the back country. Space is valuable when traveling in the 4Runner and often limits the amount of equipment we are able to take with us into the field. For years we traveled around with two small, but heavy, white plastic cutting boards for our meal preparation. We have tried various designs over the years, but nothing seemed to really stand out until we found the line of silicone-backed cutting boards by Casabella.

Features:
Material: Silicone backed plastic
Size: 16"x12-1/4"
Price: $14.99/set of four
Color-coded to prevent contamination; there is a cutting board for fish, meat, chicken, and vegetables.

Our Thoughts:
We have been using the Casabella cutting boards on our trips for about six months now, and the set of four has replaced the two heavy cutting boards we used to carry with us. The silicone backing does a great job of keeping them in place, even during the most vigorous of dicing--they don't slip or slide at all, even when wet. Having four cutting boards allows us the flexibility to prepare multiple dishes at once without cluttering up a single work surface. We found the hole, located at the top of each board, to be great for hanging the unused ones from a screw on the side of a drawer ready for use.

You can read the rest of our review on our blog, www.LivingOverland.com (http://www.LivingOverland.com), or by clicking here (http://www.livingoverland.com/2012/01/review-of-cutting-boards-by-casabella.html).

[flyfishexpert]

Antipasto Pasta Salad

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Looking for a great meal you can prepare ahead of time and serve the first night on the trail? This Antipasto Pasta Salad is sure to be a hit with everybody in your group.

Ingredients:

8 ounces sliced pepperoni
8 ounces salami
10 tablespoons red wine vinegar
6 tablespoons olive oil
3 tablespoons mayonnaise
1-12 ounce jar pepperoncini with 2 tablespoons juice reserved, drained, stemmed, and chopped coarse
4 garlic cloves, minced
¼ teaspoon red pepper flakes
Salt and pepper
1 pound penne or campanelle pasta
1 pound white mushrooms, quartered
1 cup shredded provolone cheese
12 ounces roasted red peppers, drained, patted dry, and chopped coarse
1 cup chopped fresh basil
Serves 6-8

Cooking Instructions:
In order to remove the excess fat from the pepperoni and salami, place one paper towel on a microwave-safe plate. Arrange pepperoni in a single layer on towel, cover with another layer of paper towel , and layer with salami. Cover with one more paper towel then microwave on highest power for one minute. Allow to cool slightly then cut pepperoni and salami into ¼ inch strips. Set meat aside.

Whisk 5 tablespoons vinegar, oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, ½ teaspoon salt, ½ teaspoon pepper in a medium bowl.

In a large pot bring 5 quarts of water to a boil. Season with 1 tablespoons of salt and add pasta. Cook until al dente. Drain pasta, return to pot, and toss with ½ cup of dressing and remaining vinegar. Spread dressed pasta across rimmed baking sheets and refrigerate until chilled, about 45 minutes.

Meanwhile, bring remaining dressing to a simmer in a large skillet over medium high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to a large bowl and cool.

Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper.

For additional recipes and gear reviews be sure to check out our blog at www.LivingOverland.com (http://www.LivingOverland.com)

[flyfishexpert]

Well it has been a while since I posted a recipe. We just got back from our trip to New Zealand.

Yakisoba Bowl

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Ingredients
1 5.6oz Yakisoba Noodle package
1lb grilled chicken breast, cut into 1/4in strips
1/3 head Napa cabbage, cut into 1/2in strips
1 red bell pepper, seeded and cut into 1/4in strips
1 Tbsp ginger, finely diced
3 cloves garlic, finely diced
1 Serrano pepper - diced
2 Tbsp vegetable oil
2 Tbsp soy sauce or tamari
1Tbsp oyster sauce

Cooking Instructions
Heat 1 TBS oil over high heat in a wok. When the oil begins to shimmer, remove the noodles from the package, pull them apart and place in the wok. A little water may need to be added to help separate the noodles. Remove the noodles from the wok and set aside.

Reheat the wok over high heat and add 1 Tbsp stir the garlic, ginger, and Serrano pepper into the wok and saut? until aromatic. Add the Napa cabbage and red bell pepper; stir frying until tender. Note: It is important not to overload the wok with vegetables as this increases the cooking time. If required, break the ingredients into multiple batches.

Move vegetables to one side and add the chicken and noodles to the open side. Cover the chicken and noodles with vegetables and add remaining ingredients. Cook until chicken and noodles are heated through, stir to combine.

For more recipes, visit our blog at www.LivingOverland.com (http://www.LivingOverland.com)!

[Seanz0rz]

excellent Beau! we are really trying to plan more luxurious meals for our camping.