Preparedness for when

[Deleted User]

That's going to rather depend, on what you intend to use it for.

Frugalsod

Bedsit_Bob wrote: »

That's going to rather depend, on what you intend to use it for.

Basically camping and as an emergency water heater for power cuts etc. What would the larger base camp version be better for? Does the size of group make a lot of difference? Mainly just for me really.

Frugalsod

Any comments about the steel versus aluminium versions?

D&DD

I give up with the smilies been faffing all day I've got firefox and chrome but I made the mistake of downloading 8.1 and neither browsers work properly now, apparently its not just me it's something to do with 8.1 sooo anyway I'm just resigned to sounding grumpy and not being able to use bold and I daren't try a picture!


Si Clist I'm now drooling over the stove as well as the storecupboard lol very nice set up and very practical too.


SorryImoved I'd love to hear how the garden goes this year sounds very exotic!


Elaine try waffles they freeze well,muffins I always freeze and get out as needed.Banana bread,cheese tart,or make up some pastry with the yolks and meringues with the whites.
Some of the dog treat recipes I use for Rosie use an egg too if you have one.Burgers use them as a binding agent, an enriched bread dough too like you would use for iced buns etc.I'm getting hungry now

DawnW

elaine241 wrote: »

Hi all got a bit of an egg glut. Hens and ducks seem to have gone into overdrive an d we can't keep up with the supply! Any suggestions for preserving them or using them in recipes that will freeze? I have some pickled but no one but me eats them. I have made omelettes, curry, (yuck) and a couple of quiches (yum!). How well do cakes freeze? If I can get them to the freezer before they get eaten! Any suggestions as I loads of eggs!!

Sponge flan cases (they type you fill with fruit) freeze well, though you need one of the special tins with a raised part in the middle. Weigh 2 eggs (in their shells), then measure out the same weight of sugar and flour, whisk the eggs and sugar together till thick, then add the flour. Put into the greased flan tin and cook at about gas 5 until firm, about 20 mins (though both the time and the temp varies with your oven). You can use the same mixture just baked in ordinary sponge tins as well. It needs fruit / cream or whatever though, as with no fat it doesn't really have a 'cakey' texture. Makes good trifle sponges though.

Frittata is a good way to use eggs too, though doesn't freeze. It is nice when freshly made, and lovely cold for packed lunches or picnics. Nigel Slater's recipe is a good one - and you can put anything into it too, so good for using up bits from the bottom of the fridge.

sorryImoved

Frugalsod

I had an aluminum trekker and found it a bit too small. 19 oz vs 54 oz for the base camp. Both boil water fast. Aluminum is a little faster to boil. Only thing I have heard about stainless vs aluminum is that you don't want to use just the aluminum base to cook directly on as steel has a higher melting point than aluminum. Aluminum is easier to care for. If you are just boiling water for a cup of tea the aluminum trekker is great. If you want to boil water to purify or cook with a larger kettle might be better.

sorryImoved

Largest kelly kettle next to my phone and Miss Sadie so you can get an idea of the size

GreyQueen

Awww, cute cat.

Frugalsod, I've got the base camp kelly kettle in stainless steel and I bought an extra firepan at the smae time, figuring that if it got heavy use in a grid-down situation, the firepan might eventually wear out and it possibly could be hard to source. Plus I got a bit of a discount for a 'flaw' and the extra firepan sort-of worked out free.

Although I have to say the KK company must have impeccable quality control because what they described as a 'cosmetic flaw' was invisible to me, but I ain't grumbling about some money off.

The steel is recommended over the alu as it's stronger. The alu is slightly lighter but unless you're somewhere where every gramme is going to count, go for the steel.

Size-wise, the base camp would be suitable for brew-ups of 2-3 + peeps but even that size would need a lot of uses to supply the quantity of hot water you go through in everyday life. I see the Trekker model as being suitable for backpacking type hols but otherwise too small. HTH.

One thing which stove owners and outdoor oven owners can stock up on is large and strong pans, suitable for cooking in quantity in case you have your extended clan with you, and/or boiling water in quantity. Some kind of tripod-and-chain set up for boiling a pot over a campfire could also be handy. We used this to keep a lidded pot of boiling water on the go at bushcraft camp. With an all-steel ladle to get the water into mugs.

I saw something like this tripod in Cl@s Olsen last year, so perhaps something to check out when summer comes around.

Got half the spuds planted yesterday and the rest go in today. And co-incidentally ate the last of the h.g. 2013 spuds yesterday as well. I could have been eating mine for longer but gave a sackful to the family at harvest as they don't keep their goodness intact into late Spring.

My potato-less state will give me the chance to get into the storecupboards and eat up some rice and pasta, to then restock with fresh.I also have tinned tatties if the mood strikes.

Just finished the classic disaster novel The Death of Grass by John Christopher. Pretty darned believable.

Memory_Girl

Si_Clist wrote: »

When I posted yesterday, I meant to include a picture which might just be of interest to somebody - but I couldn't find it. I have now, though, and here it is!

That is a batch of lovely spelt bread buns baking on our "Welsh Bakestone", which is neither Welsh nor stone. It's nothing more than a piece of 3/8th inch thick mild steel laser-cut into 12 inch circle with a hand grip on it, but we find it very handy indeed - particularly for scones and Scotch pancakes

The stove is a Clearview Pioneer 400, by the way.

A very traditional way of cooking up here in Scotland - and probably Wales too. They are called girdles up here and are the very thing for cooking oatcakes, barley bannocks, Scotch pancakes, soda farls and tattie scones.

I love mine - and use it several times a week. I also take it camping as it sits very happily on an open fire for cooking with.

MG

VJsmum

I have the large, steel Kelly kettle.

It does hold a lot of water. I took it to Glastonbury with me last year but, unbelievably, struggled to find fuel - resorted to ripping up pages of a magazine with some pieces of hexamine tablets. It did work though.

I am going to Glasto again and will take it, but take more fuel (I thought, being a farm and all, there would be twigs etc everywhere - wrong! ) I have tried with a buddy burner (tuna tin, cardboard, candle wax) took a long time to boil. I will take small twigs and pine cones, I think as they are light.

Interestingly, though, with the buddy burner I could boil a pan of water on top quicker than the water in the kettle boiled - I guess the heat just went straight up the middle, but could be equally useful. Blowing the buddy burner out was interesting :eek: