I'm enjoying reading your creative approaches to dealing with the
Duo's "blowtorch" flame. I'm impressed by how you've dealt with it,
but it's ultimately why it was discontinued. Most of the cooking
challenges you've mentioned can't be resolved with a pot
cozy...cooking fish for one thing. The Turbo stoves solve this
problem quite nicely. I'm sure that you'd create some spectacular
food using a TurboII. Anyway, I'm sure that whenever you do get to
finishing your field report it will be great. Perhaps you ought to
consider writing a trail cookbook?
--- In BackpackGearTest@yahoogroups.com, rosaleen43@a... wrote:
In case anyone else feels adventurous and wants
> to go beyond boiling water, the Duo is quite a blowtorch. It is
> or off, as far as controls go. So how can one control the heat?
> at the one temperature, (OK, pure water at sea level.) More heat
> the water boil more furiously and evaporate faster, but the
> about the same. That's why I poached the salmon. It likely would
have been a
> cinder otherwise. I like salmon too much to go the "Cajun
> route. So, consider adding water for slightly poaching your fried
eggs, or go
> to poached or boiled, or double boiler style scrambled. Now that
I am home and
> have my tools available, I may try making an aluminum insert to
> plastic bag in the water for a boil-in-bag scrambled egg.
> I'm anticipating being able to finish the report about a week late
if I get
> the extension to have that week on the trail with the Duo. Let me
know if it
> is OK.
> [Non-text portions of this message have been removed]