Mac and Cheese and Alcohol Stoves
- I am currently planning for a JMT thru hike in late August and have recently
put together my first alcohol stove. I have been testing it with a variety
of meals and for the life of me I can't seem to handle the Mac and Cheese
I know there are a bunch of you out there that have figured this out and can
give me a quick pointer. What's the trick to getting the noodles done
quickly enough on an alcohol stove? How much water? Do you pre-soak the
noodles? I tried this and it was a mess!
My apologies for such a dorky question, but I like the darn stuff
occasionally and would like to give it a try for part of my trail food.