I am finally back from helping out my parents with Mom's cancer surgery and
all. My husband sent me the Duo stove and my father was a great sport about
trying many meals cooked with a pretty neat piece of equipment. The poached
salmon was an accomplishment. The made from scratch beef stew I cooked up at the
picnic table/break benches in front of Sarasota Memorial Hospital turned some
heads. Before Mom's surgery Myakka State Park was flooded, post-op I was at
the hospital every day for most of 3 weeks, so I never did get there.
I have been planning a week of hiking while hubby is teaching in California.
Unfortunately, the test due date falls smack in the middle of the trip. So,
while I've already started composing my thoughts on my stove write up, my
serious available trail time for stove testing has been cut to (maybe) an
overnight or two and a solid week.
I made another dinner tonight (at home) using the Duo. I couldn't believe I
mailed it Tuesday, flew home Wednesday, and used the stove Thursday! It took
a week to mail it to Florida, packed in with the cook pots, some extra
clothes, the fuel bottle, etc. I stuffed all but my stove and knife into my luggage
and mailed home just my Sebertool (knife tool) and the Duo, packaged in a 2 L
soda bottle. With delivery confirmation, it cost me about $2.30 and I had the
package in two days. (Florida to Mass.) I may have stumbled on to something
for future fly/camp vacations.
Just to whet the thought process for foods that can be turned out on the Duo
here are some of the dishes served up in the last few weeks with refrigerated
One pot: Hamburger stew, bacon and eggs, (beef) steak tips teriyaki
with rice, (beef) Italian steak tips with zucchini and potatoes in tomato sauce,
Thai chicken and vegetables with rice, chicken stir fry with oriental
vegetables and noodles, tuna and cheese macaroni with broccoli, cheeseburger
macaroni, rice pudding, bread pudding, corn (pan) cakes, turkey in gravy, green peas,
and barley. (Barley was cooked, dehydrated and rehydrated with boiling water
in a cozy and plastic jar, frozen peas were boiled up and put in foil on top of
the jar in the cozy, as the frozen cooked turkey simmered in the gravy mix.
Hey, I've been gone 6 weeks!)
Two pots: Poached salmon with potato-green bean-bacon medley.
Vegetables were prepared first, the pot kept in a cozy while the salmon poached in a
foil covered frying pan. Corn bread, pot with batter set in the frying pan
containing water and covered with foil.
I've been getting the knack of using the Duo in the yard, garage, house, and
the one outing in front of the hospital. I would like to get it on the trail
for more than a night or two. In case anyone else feels adventurous and wants
to go beyond boiling water, the Duo is quite a blowtorch. It is basically on
or off, as far as controls go. So how can one control the heat? Water boils
at the one temperature, (OK, pure water at sea level.) More heat only makes
the water boil more furiously and evaporate faster, but the temperature stays
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 blackened fish"
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 hold a
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
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