Outdoor,Cooking,While,Rafting, travel,insurance Outdoor Cooking While Rafting and Camping

Torres del Paine is among the biggest of Chile’s national parks, occupying almost 600,000 acres (242,000 ha) of land in the south on the border with Argentina. It is also among the most important, receiving a significant proportion of domes Like any American, traveling occasionally is just what I love doing and I bet you share the same stuff with me. But traveling does not mean that you would be safe. Escaping from our job and other stressful activities is just something that w

Cooking outdoors is a very easy task with a little preparation andplanning. If you are planning a rafting or camping trip, there are afew things to remember before you head out to the wilderness, and a fewthings that can turn a great riverside camp meal into a tantalizing,mouthwatering treat.First, check your cooking equipment and makesure it is clean and well organized before heading outdoors. Includecommon utensils and equipment like spatula, turner, large servingspoons, knives, forks, spoons, plates, bowls, cups, coffee pot, cookingpots, pans, (preferably cast iron skillet and Dutch oven), lids, andplastic bags. Utensils can be stored separately in plastic Ziploc bagsor long, thin plastic containers with lids. Stack cups inside bowls andpots and pans to utilize all areas of space and remember, you can stackupside down too! Once the tools of the trade are collected, be surethat your cook stove is clean and all working parts are present,including propane, regulator, briquettes, matches or lighter. A fewother essentials to include in the cook tubs are pot holders or gloves,foil, cutting board, clean dish towels and scrubbers, dish soap,garbage bags, bleach and a flashlight.Secondly, plan a menu foreach meal of each day that you will be cooking outside. It is easiestto plan the menu by days and meals. For example, Day 1: breakfast,lunch, dinner, snacks, drinks; Day 2: breakfast, lunch, dinner, snacks,drinks, etc. Once you have your menu planned you can easily make thelist of ingredients that go into each meal or snack. Break the listinto categories like meats, dairy, fruits, vegetables, dry goods and soon, until you have a complete list of supplies you need to pack. Thislist can also double as a shopping guide. Perishable items like meatsshould be frozen ahead of time and packed together in a cooler alongwith other items that need to be kept cold like milk or cheese. Be sureto pack frozen water bottles, or recycled juice bottles full of frozenwater to keep ice chest temperatures cold. It is also a good idea tokeep a small thermometer in the cooler so that you know temperaturesare appropriate to prevent food spoilage. Crushed ice is added aftereverything else is packed into the cooler, and it is best to packdrinks in a cooler separate from the perishables cooler.Now thateverything is prepared and organized, a few other pantry items arepertinent to note. Add to the dry goods staples items such as salt,pepper, garlic powder, sugar in a mason jar with screwed down lid, anadditional empty pint sized mason jar with lid, vanilla flavoring,other favorite herbs and spices including cinnamon and nutmeg, Pam, oryour favorite brand of non stick cooking spray, tea, coffee and hotcocoa. These items can fit into a small storage tub with a lid andlabeled as Preferred Pantry! In the cold cooler, be sure to add heavywhipped cream in a mason jar with lid, butter, milk and half and half.Nextcomes the cooking. Take the time to organize the camp kitchen. Set up ahand washing station with water, pump soap and clean towel. Unpacktools and utensils so they are easy to reach, yet discretely out of theway. Prepare the garbage/recycle station before you start to cook. Ifyou are using a small grill, set it up and check to make sure it works,and that you have placed it in a well ventilated area. Open coolers aslittle as possible to keep things cold. As the cooking begins, rememberyou are working at a slower pace than the stove at home. If using acampfire to cook, smoke will enhance and flavor meats and grilledvegetables with an unbelievably delightful flavor. When food finishescooking, transfer to a plate and cover with a lid or aluminum foil toretain heat and flavor.Finally, an impromptu treat of Same DayCobbler is made possible by the supplies included in the pre-trippreparations. In August, there are many ripe blackberries. Pick a quartor two of the wild berries. Rinse and place the berries into a Dutchoven. Sprinkle with sugar and use about one tablespoon of butter anddot the berries. If berries aren't available, pack a can or two ofpeaches. After that, mix up the cobbler topping using the pancake mixyou brought along. Add a few tablespoons of sugar to the mix, and mixwith milk until t it is the consistency of a drop biscuit. Drop thecobbler dough on top of the berries or peaches. Sprinkle the top with ateaspoon full of sugar, put on the lid and bake in a Dutch Oven untilyou can see and smell the steam escaping from the top. While thecobbler is baking, fill a mason jar two-thirds full of heavy whippingcream. Add a dash of sugar, a touch of vanilla and screw the lid ontight. Now it is time for more fun! Pass the jar of whipping creamaround the camp fire. As each person shakes it, watch your family andfriends make whipped cream! When the Same Day Cobbler has finishedcooking, serve with a little whipped cream. Enjoy!Cookingoutdoors can be very enjoyable and delicious. It contributes to therelaxing rhythm of an outdoor adventure and invites others to share inthe work, or keep you company while you are cooking. Be sure to cleanup, wipe down and store all unused food. Outdoor cooking is an integralelement of rafting and camping. It enriches the experience, slows thepace and enhances the flavors of food. Enjoy what comes along and besure to share the joy of cooking at the camp fire! Article Tags: Outdoor Cooking, Dutch Oven, Whipped Cream