Camping Food

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Believe it or not, a bear can smell 7 times better than a bloodhound and 2,300 times better than you.

Here’s what the Bear has to say:

Even if you buy and use a high-grade, 100-percent-odor-proof bag, there are some compelling reasons not to skip the canister or bear bag. My naturally curious nature means I might investigate a freeze-dried package anyway, and the situation gets worse if I’m a habituated bear with any experience or contact with humans. I might’ve learned that humans carry around various packages that contain tasty goodness, and I may attempt to investigate them regardless of smell. Better not to give me any chance of finding a reward—it’s bad for you, and potentially catastrophic for me.

Even if you put your food in a bear it’s a good idea not to sleep with it in your tent. Hang in on a tree out of reach and away from the campsite. Make sure the wind is not blowing the scent of food towards the campsite.

If you want to take extra precautions, don’t cook at the campsite. Do it a mile or so before you set up camp because the smell can stick for hours.

via Backpacker

Image copyright of PaulBasye.com

Traditionally, since many consider it to be the last day of summer, August 31st is the last chance for you to take out the camping grill and enjoy eating in the outdoors. You can do it right after work. If not, just eat your breakfast, lunch or dinner outdoors. It doesn’t have to be barbeque. What’s important is that you eat outside.

Looking for ideas if you decide to do some grilling after work? Watch this:

Energy bars can really give you a boost in energy when you’re backpacking. Preparing them yourself is easier that you might think. Try these simple recipes to start with – Granola Nut Protein, Honey Trail Mix, Orange.

The first time I hear someone claim to have perfected the art of S’mores is when Kurt Flecksing and Sean Starovitz opened up their S’more Cart in front of the Urban Culture Project’s Paragraph Gallery. It’s all for charity with the aim of raising funds and awareness for artists who want to help the community through public and interactive pieces.

These guys have a system going to make S’mores very quickly. One of them roasts, the other squishes the marshmallows and chocolate together, that sort of thing. The cart uses an open, wood-burning fire attached to a rolling S’mores prep station. An open flame on the sidewalk never fails to attract attention. It’s an excellent idea especially when nobody else is doing it.

Furthermore, taking over a campfire is a natural thing to do which gives these guys the opportunity to engage the public and talk about how they support the arts.

It’s called the Iron Chef Outdoors. Participants will cook their best dish using a camp stove in under 2 hours. The cost of entry is 25 bucks (today’s the last day!) and will be held at Carter Park, Breckenridge, Colorado 80424.

[media:http://www.youtube.com/watch?v=r8CyTp43-74]

From Backpacker Magazine

Trout with Mustard Sauce
By Kelly Bastone. Serves 3.

1 package McCormick Hollandaise sauce mix 1/4 cup butter or 4 tablespoons olive oil 1 tablespoon Dijon mustard 1 teaspoon dried tarragon 1 tablespoon cooking oil 1 cup water

4 trout fillets