Playa Cooking's topics - tribe.net

Hrmph. Not a fan of vacuum sealer.

2009-11-04T20:46:58Z

Ok, I like the IDEA of vacuum sealed stuff. But the reality? Not so much, I don't think. Or maybe the one I got was crappy quality? (got it at Target, will be returning it to Target!)

I tried sealing up a bunch of pulled pork, but it was too juicy, and the vacuum sealer wouldn't seal all the way. (Would leave little unsealed bits along the seal, and I didn't notice until later. Dang it).

The few things I did seal, I took out to the playa and realized that I didn't want to wait around forever to heat an entire pot of water to boil them in. They came back in the cooler! Ha.

Rubbermaid stuff worked fine for in the cooler, as did 2 layers of ziplock baggies for breakfast burritos. Ah well.

posted in Playa Cooking - 6 replies

Anyone use a Yeti?

2009-10-05T01:49:11Z

Anyone use one of these coolers? They're pricey, but look to have all the features crappy Coleman ultimate extreme coolers should have but don't. I hate using all the tricks, relying on "ultimate" coolers, and my food thawing the first day on playa.

http://www.yeticoolers.com/categories/Tundra-Series/

Thanks
Jeff

posted in Playa Cooking - 0 replies

Black Rock City 2009 Tasty Awards

2009-09-17T10:13:20Z

What did you cook or taste that was da bomb this year?

What didn't work out as planned?

/+\+|+/+\

posted in Playa Cooking - 16 replies

A great Ice chest trick I learned last year

2009-09-14T21:50:23Z

Dry Ice!! It rocks. I brought 2 coolers last year, Coleman 5 day. In one I put 1 five lb. block of ice broken in two with a couple of good size chunks of dry ice in between them. Probably 5-7 lbs. then I put everything I wanted frozen on top of it. In my second cooler I did the same but with about half the dry ice. I put everything else I needed to keep chilled in there. If anything it was a bit too cold for some things on the bottom. But I pack everything in airtight sealable plastic containers to prevent gray water spoilage (makes for cleaner shower water later). The mid-size rectangular ones work well as you can stack them.

Up here, Safeway sells dry ice, but good fish markets should have it, too

anyway, I filled up my coolers in Eugene, Oregon on Saturday afternoon before leaving town (spent a day and a half in Ashland, with the coolers in the car, before driving into BRC on Monday night) and didn't buy more ice until Wednesday. and when I got back home I could have made a small snowman with what I spilled out of the 2 coolers. so while the dry ice was a bit more of an investment, what it saved me in time and $$ on the playa was significant. And of course I brought way too much fod. I ate a piece of salmon I bought frozen at Trader Joes a couple of days after returning and it was great.

This year I'm planning on doing the Cook - Freeze- Thaw & reheat. Just got a seal-a-meal with a vacuum seal. What I'm wondering is can you, should you, boil in the pouch or just reheat in a pan?

posted in Playa Cooking - 18 replies

playa bound without cooler?

2009-08-30T01:26:57Z

So, each year I make it a point to go to the playa without a cooler. Somehow standing in line at Camp Artica for ice each morning is not my personal preference.

I want to start a thread/discussion where we can list healthy, yummy food choices for the week that do not need a cooler. This could be a good source for anyone not taking a cooler to BM

my list (as far as I can think now)
1. wheat tortillas
2. wheat naan bread
3. honey
4. nutella
5. cereal bars
6. Tasty Bite (or other equivalent of aluminum foil sealed Indian food)
7. chocolate cookies
8. any fruit juice

one thing I am wondering is that I can see I have sources of Carb and sugar but I want to know good sources of protein as well.

posted in Playa Cooking - 4 replies

Can you freeze hard boiled eggs?

2009-08-26T17:30:26Z

In my frenzy to get food ready by our Friday departure I boiled 5 dozen eggs, which I'm going to package in seal-a-meal pouches. After I boiled them up I realized I should have done that the night before we leave, not now, a week early.

Will they keep in the fridge until Friday and still keep in the cooler during burningman? If not, will freezing change the texture in a weird way? I'm going to just try it with one and see how it goes but words of wisdom will be appreciated just the same!

Spank

posted in Playa Cooking - 4 replies

Struggling with how MUCH to bring.

2009-08-25T15:39:10Z

I go through this every year- I make a list of things to make/bring, and then sit there staring at it, wondering if it's going to be enough, too much, etc etc. Since I change what I bring from year to year, and since circumstances are always different, it's a HELL of a time trying to figure out the amount of food to bring.

I always tend to default towards More rather than Less, since it's not like I can run across town to the supermarket.

Anyone have any tips or suggestions or advice on figuring this out? Experiences?

posted in Playa Cooking - 9 replies

What's good and gluten-free at Whole Foods?

2009-08-22T17:33:31Z

I have the chance to go to one, this weekend. I'm pretty excited. I hear they have gf burrito-sized wraps, that's on my list, and Tasty Bites. Anything else good for the playa I should pick up?

posted in Playa Cooking - 1 reply

BAKED ideas for non refrigerated foods

2009-08-19T05:08:38Z

Yeah, an interesting one, eh?

1) 9 days on the playa... tent...
2) Coleman propane oven & single burner propane stove...
3) no refrigeration, just one cooler for champagne, beer, sodas & a tiny amount of food...

So, what delicious dishes can be baked with non refrigerated foods?
"But, why bake?" you may ask... the answer = no cleanup, just wad up some aluminum foil (and that's recycled at home) and get back to some serious par-ta-yang! (or is it par-ta-ying?)

sum ideas so far:
>>> stuffed peppers & corn = peppers, can roast beef hash, can tomato sauce, corn-on-the-cob in aluminum foil & (margarine in cooler)
>>> can chili over pouched precooked rice, breadsticks
>>> can chicken & gravy over pouched precooked rice, can peas
>>> small canned ham, can potatoes (mashed), can gravy
>>> soups or Dinty Moore stew & crackers
>>> Chung King chop suey over pouched precooked rice
>>> can ravioli or spaghetti & meatballs, breadsticks
>>> Boboli pizzas = Boboli's, sauce, onions, peppers & (cheese, pepperoni & pre-cooked bacon in cooler)
>>> nachos = chips, salsa, can refried beans, can jalepenos & (cheese & plastic tub pre-made taco beef in cooler)
>>> (hot dogs in cooler) on baked beans casserole, can brown bread
>>> baked potatoes with can chili & (cheese in cooler)
>>> sliced potatoes, carrots, parsnips, onions in aluminum foil & (margarine in cooler)

extras >>> can veggies, can cranberry sauce, hot water things, cup-o-noodles, mac & cheese, hot & sour soup mix

BTW, how does store bread with preservatives hold up... how many days will it last with no refrigeration on the playa?
with bread, that opens up:
>>> peanut butter & (jam in cooler) sandwiches
>>> pouch tunafish & (mayo & cheese in cooler) sandwiches
>>> toasted (cheese & pre-cooked bacon & margarine in cooler) sandwiches

then sweet & snack things:
>>> can fruits
>>> cookies, individual pies
>>> dried fruits, raisins
>>> nuts
>>> plastic portioned pudding
>>> jerky
>>> ready to bake (cookies & cinnibuns in cooler)

OK, ok... yeah, yeah.... some of these are tasty, some are kinda so, so...
but... this is a BRAINSTORMING session....

Any ideas on simple to make, no clean up meals?

thanks...

BTW, have I told you lately how great you are?
:: wink, wink :: /+\+\+|+\

posted in Playa Cooking - 7 replies

Propane

2009-08-18T18:48:57Z

So Midnight Poutine camp is a go at 7:30 & Biopsy, just a few more little details to deal with. The big one right now is this; propane. We're coming from Montreal so its totally unfeesible for us to bring tanks from here. Filling up in Reno or Sparks is totally fine, but we need tanks. Anyone know a store that rents or offers a buyback for propane tanks? Or does anyone know how large users of propane get their gas to the playa? We need somewhere around 200lbs of the stuff. Its kind of ridiculous.

posted in Playa Cooking - 0 replies

Your Menu / What are you taking?

2009-08-06T08:03:22Z

Hey all, things are getting serious as I start cooking for BM. I'm there for 8 days and would like to know some easy ideas. These are some of mine.

Steak fajitas / tortillas / salsa
Cream Cheese and Coldcuts (in pita)
Burritos
- Egg, Cheese
- Bean
- Red Chile (yes, I am Mexican!)
Tofu and pre-package brown rice
Sauteed Chicken (with sauce)

I'd like to know what other people are taking. I'm trying to stick to my budget but as we all know, we always bring more than we should, at least I do.

posted in Playa Cooking - 38 replies

Low sodium bacon??

2009-07-29T00:19:23Z

That's what I'm looking for; is there such a thing that doesn't taste vile?

posted in Playa Cooking - 7 replies

Thai goodness

2009-07-16T01:00:42Z

I'm camping with about 8 others this year- each one of us will have a night to cook dinner. I am looking forward to my night- Thursday- usually around when i'm hankering for some flavors and animal flesh. I'm bringing a camping stove, but forgoing a cooler this year- so I am looking forward to the challenge of making a delicious Thai meal sans ice-chest.

-maybe make that orange salad recipe I read about on this tribe
-Red Curry with rice (various canned veggies + trader joes curry sauce + precooked rice + canned tuna or meat for those who want)
-Mango sticky rice (trader joe's jar of mango halves + coconut milk + jasmine rice that's been soaking all day)
-Canned Thai iced tea (maybe put these in someone else's cooler for a bit)

Any suggestions?

posted in Playa Cooking - 7 replies

bacon recipies

2009-07-10T22:44:13Z

bacon wrapped dates stuffed with gorganzola

posted in Playa Cooking - 7 replies

Playa-compatible deep-fryer?

2009-05-12T01:39:05Z

Hi all, I'm going with a huge camp and am thinking of making poutine for my camp (as discussed in this thread: http://tribes.tribe.net/08bmvirgins/thread/9e6ad127-4aac-45f4-887b-e874c2b4e61e), but need to fry the fries somehow. So I was thinking of making a deep-fryer, but I have no idea how that would work on the playa, especially since I'd need a massive power source. Any suggestions? Has anyone ever tried this before?

posted in Playa Cooking - 7 replies

BURNING MAN LIVE (Piss Clear Mag)

2009-04-02T05:34:09Z

Do you all know about Piss Clear, the Burner magazine, that was around for 13 years? It’s been called “the Vice Magazine of the playa” – sharp and funny with an alternative view of Black Rock City. I found out that RE/Search Publications has published BURNING MAN LIVE, which has the best of all 13 years (1994-2007), including “Best of Black Rock City,” “Sex and Drugs,” “Playa Fashion Do’s and Don’ts,” “You Know You’re a Burner When…” “Borg Wars,” interviews with Larry Harvey (Burning Man cofounder) and Harley DuBois (Director of Community Services), and introductions by Brian Doherty, Adrian Roberts, and Malderor. This book is 320 pages, and HUGE (8.5 by 11 inches) of pure Burning Man history– highly recommended – with really great articles and photos.

Just go to the link below to check out the book or make an order:

http://www.researchpubs.com/Blog/?page_id=13&product_id=74

Anyway, it's an amazing book and I suggest you all check it out, if interested.

NOTE: I found this message from another BM I'm a part of. I ordered the book -- loved it, talked to the woman who is spreading the word -- and now I'm spreading the word, too. This reminds me of the old BM days, as well as the more recent. It's great fun!

- Lisa

posted in Playa Cooking - 3 replies

Permits

2009-03-16T20:26:39Z

Rumour has it Nevada's been cracking down on people serving up food on the playa recently so I thought I'd check and see if anyone's had experiences with them. Has anyone actually gotten a permit from the state? How did that go?

posted in Playa Cooking - 3 replies

U.S. sources for Hughie sink?

2009-03-09T15:36:38Z

A little while back, I ran across the Hughie sink, which is made in Australia, and seems perfect for a camp kitchen:
http://www.hughie.com.au/products/

I'm not aware of any U.S. distributors for this product, and have not received a response to my attempts to contact the maker in Australia.

Has anyone had better luck than me, or does anyone know of an equivalent product?

posted in Playa Cooking - 2 replies

Looking for a Camp Chef for Burning Man 2009

2009-02-02T19:12:29Z

Hi there.

Our camp is about 10 peeps this year and we want to know if there are any chefs for hire out there. Would you be interested in cooking dinners Tuesday through Friday nights? Have you cooked at Burning Man before? What is the rate? What is the menu? We'd buy the food per your menu. You show up at camp at the scheduled time or if you'd like to camp with us that would work also.

We are interested in connecting. Please send a message via this post.

Thanks!
Oly

posted in Playa Cooking - 2 replies

Playa cooking Haiku...

2009-01-10T02:07:04Z

Pink glistening goo,
glazed with dust.
Pass another slice.

posted in Playa Cooking - 1 reply

Apple pie with bacon lattice

2008-12-14T00:09:32Z

Okay, I will have to bring this to BRC next year.

http://www.slashfood.com/2008/12/03/apple-pie-with-a-bacon-lattice-top-and-more/

posted in Playa Cooking - 4 replies

Burning Man Voyage in Utopia. Premiere July 18 at the Castro Theatre

2008-10-06T12:40:22Z

Southbay Burners !

Come on down to the Sunnyvale Performing Arts Center on Thursday October 16 and Friday October 17 to enjoy the Burning Man Film, “Voyage in Utopia”.

DOCUMENTARY SCREENING
“Burning Man: Voyage in Utopia”
Thursday October 16, 2008
And Friday October 17, 2008
8:00pm - Screening

General admission: $15.00
VIP reception: 30 $ starts at 6 30 PM.
Benefit Global Exchange
http://www.globalexchange.org/
Including complementary food, drinks and DVD.
Meet Film Maker Laurent Le Gall

SUNNYVALE, CA –

In celebration of the creative expression and highly evolved concept of Burning Man, Free Run Pictures, is screening their documentary, “Burning Man: Voyage in Utopia” an immersion into a journey towards a new world, at the Sunnyvale Performing Arts Center located at 550 E Remington Ave Sunnyvale, California on Thursday October 16 and Friday October 17 at 8 Pm.

Synopsis:
Every year, tens of thousands of participants migrate to the vacant heart of the Wild West, The Black Rock desert in Nevada to celebrate Burning Man. Without a doubt the experience is extreme in this lost world of huge heat, desert storms, no shade, and no shops. Everybody must survive by themselves by bringing their own food and hopefully their good spirit. These “burners” mix their urban culture with a certain type of improvised tribalism. According to Larry Harvey, the principals are simple. Radical self expression and creation are absolute. No money here. All is based on a gift economy!

Two Trailers of the film
http://www.freerunpictures.com/en/burningman/ba.htm

Three Clips of the film
http://www.freerunpictures.com/en/burningman/trailers.htm
Documentary 85 minutes.

Voyage in Utopia by the Black Rock Foundation.

http://blackrockarts.blogspot.com/2008/07/voyage-in-utopia-this-friday-at-castro.html

The purpose of this documentary, through an extraordinary voyage, is to analyze the conventions, commitments and syndromes of this event and how it became a movement. Carnaval, tribe or mystic retreat ? This big uproar for some will stay as a spiritual experience for the others. The film depicts the journey of artist David Best through the building of the “temple.” David Best dedicates this interactive artwork to the departed love ones and to the miracle of life. He’s offering his own creativity to the community. A clever anachronism, a miraculous idea and an exemplary symbol. The citizens of Black Rock City take ownership of it and write messages to their families, their friends, their departed love ones. The temple is full of tributes and becomes a sanctuary.
The frenzy turns into meditation in that lost desert where the world is reborn each year from its own ashes ...

“Voyage in Utopia” is a remarkable piece of storytelling. It does what our event is said to do. It evokes the inexpressible, it invites imagination to inhabit the unknown,” says Larry Harvey, founder of Burning Man.
Filmmakers/producers, Laurent Le Gall, Sandrine Di Rienzo and Gregory Martoglio, team-up to capture the true essence of Burning Man, a schizophrenic testimony of an American society where liberty, tolerance and individualism often live side by side with competition, totalitarianism and consumerism. Just as impressive, the original musical score composed by French recording artist, Nelly Mella, blends a marvelous melody of vocal chants and captivating rhythms.

Billed as one of the best films about Burning Man ever seen, “Voyage in Utopia,” is sure to inspire a society of cultural rebels and grab the hearts and souls of viewers worldwide.

###

Purchase tickets online at www.frantix.net

More infos about the film
Www.freerunpictures.com
Www.burningman.com

posted in Playa Cooking - 0 replies

How many hours out of a propane tank?

2008-09-12T04:22:34Z

I'm used to cooking on MSR stoves, but volunteered to organize my camp's kitchen this year. How many propane cylinders should I plan on packing per day for a two-top coleman stove that's going to live in the common kitchen and see heavy use?

posted in Playa Cooking - 9 replies

jello shots?

2008-09-04T03:36:31Z

Tried to post this yesterday but tribe took a poo.

I was wondering if any of you have had any luck with jello shots on the playa? I'd like to make some ahead of time and keep them in my cooler but I have a sneaking suspicion they'll turn to mush. What'dya think?

posted in Playa Cooking - 7 replies

Instant Coffee...?

2008-08-21T17:06:09Z

I'm a huge coffee addict and really can't start my day without at least one or two cups. Last year I used a french press but it was always such a pain in the ass cleaning it and dealing with the used grounds. I'm thinking about just using instant coffee this year. Which ones are the best? I suppose I could also just do tea for a week, but damn I really think i'll want some coffee.

posted in Playa Cooking - 13 replies

pulled pork recipe?

2008-08-20T21:57:16Z

all this talk in previous posts about pulled pork has inspired me to make some this year! the only limitation is that i don't currently know of any sure-fire recipes that don't require a) smoking on a bbq for several hours or b) cooking in a slow cooker (i don't own one). does anyone have a great pp recipe they can share with me?

thanks!

posted in Playa Cooking - 2 replies

Poutwhat? Poutine!

2008-08-20T11:53:55Z

You may not know this Canadian delicacy, but you will.

Anyways I need help with the ingredients. I'm coming from Canada so I don't know where to find these things in the area. Any help would be much appreciated. We're coming in two waves, some flying in San Fran, others driving down via Winnemucca. We're looking to pick up supplies along these two routes.

Most difficult is probably fresh cheddar cheese curds.
Next is vegetarian gravy. We can use beef or chicken gravy in a pinch, but I'd rather not exclude our vegetarian brothers and sisters.

Also, anyone have experience frying on playa? We're thinking of a big pot over a 65,000BTU burner with canola/vegetable oil.

Thanks in advance! Why didn't I think to look for a food tribe earlier? Sheesh.

posted in Playa Cooking - 8 replies

Vegetarian questions?

2008-08-18T03:08:44Z

I'm a BM virgin. Just wondering if there are some veggies out there that can give me some feedback. I have decided to only bring non-perishables so that I don't have to deal with the cooler issues and ice for my first year. I'm bringing a lot of those cups that you just add boiling water to create soups, instant oatmeal, cereal with individual soymlk, dried fruits, nuts, clif bars, etc. My question...

It seems that meat eaters tend to crave bacon out there. I'm wondering what kind of cravings I can expect to have as a veggie.

Also, I picked up a few of the dehydrated meal in a bags from REI today. THere is an organic co that makes alot of veggie /vegan ones. Anyone able to tell me which of these they like? Curious if they are tasty.

posted in Playa Cooking - 8 replies

a nightly dinner schedule?

2008-08-15T05:14:22Z

how do you organize your communal kitchens?
do you let people pick a night of the week and say they'll cook something for everybody?
or do you declare a 'theme' nite and let people chip in to that? like monday mexican nite, tuesday italian, etc?

posted in Playa Cooking - 4 replies

takeout food freezing question

2008-08-14T19:12:30Z

i have heard that freezing chinese take-out and bringing it to the playa is one of the most amazing things ever... but i enjoy thai food better. does anyone know if freezing curry-style dishes work? i am concerned about the oil separating and not returning to something edible.

thanks!

posted in Playa Cooking - 1 reply

Grocery list for camp of 10?

2008-08-14T18:52:09Z

Hi there....we're a camp of 10 coming down by bus from Toronto, Canada. We will have a fridge and freezer on our bus (which is basically being converted into an RV), but wondering what foods and meals are recommended for our communal kitchen?

If anyone has any links to packing lists for small theme camps please let me know. What basics to bring and ingredients for communal meals?

All your input appreciated!!!!

posted in Playa Cooking - 13 replies

need some water input

2008-08-13T23:11:22Z

so our playa cook just pulled out
does anyone have an idea of how much extra water we should bring per person for mostly vegetarian cooking?
(thinking quinoa, rice, beans, falafel, mate, etc)
i really appreciate your input because this will be our first time cooking for ourselves (15 people)
instead of helping cook for 50-75 people

posted in Playa Cooking - 3 replies

EGGS???

2008-08-13T12:41:01Z

I read on someones list of things to bring to the Playa that they were bringing hard boiled eggs, pre-peeled. How long will these keep? and how should I store them?

posted in Playa Cooking - 4 replies

Pressure Cooker

2008-08-11T03:39:36Z

How many of you are planning on bringing a pressure cooker? I ask because:

(a) It saves tremendously on water.. long distance blue water sailors use them for this purpose.
(b) you can bake bread in it on a stovetop
(c) they are hella cool

Imagine the flock you would draw with fresh baked bread and butter....;-)

posted in Playa Cooking - 10 replies

burning man: Voyage in Utopia: Film premiere august 14th at the Rafael Theatre San Rafael

2008-08-09T17:57:19Z

"Burning Man: Voyage in Utopia"
written and directed by Laurent Le Gall. Premieres, one night only, at the

Rafael Theatre in San Rafael, CA
1118 Fourth Street San Rafael

Thursday, August 14, 2008
5.30pm, VIP reception $25
7.00pm, Film Screening $10

Help us make this event a success, pass the word around, invite friends and family ...

Meet French Filmmaker Laurent Le Gall and mingle with Burners our VIP Reception prior to the documentary film screening of
"Burning Man: Voyage in Utopia"
Documentary 85 minutes

Reception includes hors d’oeuvres from Fabrique Delices and beverages. All VIP’s will receive gift bags with an autographed DVD and World Music CDs (total value of $100+) and film screening.
Feel free to invite more guests, limited to first 80 VIPs. Burning Man attire welcome! We hope you can join us for this memorable and fun evening.
Email legleu@freerunpictures.com to purchase advance tickets for the VIP reception.

Synopsis

Carnival, tribe or mystic retreat? This big uproar for some will stay as a spiritual experience for the others. The film depicts the journey of artist David Best through the building of the “temple.” David Best dedicates this interactive artwork to the departed love ones and to the miracle of life. He’s offering his own creativity to the community. A clever anachronism, a miraculous idea and an exemplary symbol. The citizens of Black Rock City take ownership of it and write messages to their families, their friends, their departed love ones. The temple is full of tributes and becomes a sanctuary. The frenzy turns into meditation in that lost desert where the world is reborn each year from its own ashes. The original music score is as impressive as the cinematography.

This is what they're saying about the film:
“Voyage in Utopia is a remarkable piece of story telling. It does what our event is said to do: it evokes the inexpressible, it invites imagination to inhabit the unknown”.
Larry Harvey, founder of Burning Man

“Lovely interpretation of who we are!”
Artist David Best, temple builder

“ I watched your film last night and was very moved. The cinematography is superb and the editing very intelligent. You really capture the feeling of being on the playa, the emotional drama, and what we're really all about in terms of the community and our principles. Bravo! ”
Christine Kristen aka LadyBee, Art Curator of Burning Man

“One of the best films about Burning Man I’ve ever seen!”
Andie Grace aka Actiongrl, Communications Manager of Burning Man

"Forget John Ford or better yet Sergio Leone, Laurent Le Gall's “Voyage in Utopia” captures le coeur of the real Wild West: The Good, The Bad and The Otherworldly in the Black Rock Desert. Giddy-up!"
Jane Sullivan Director, Santa Cruz Film Festival

posted in Playa Cooking - 1 reply

3 food questions

2008-08-06T00:41:27Z

1. How well do you think salsa will fare if I freeze it? I want to bring two containers, one to eat early in the week and one for later.

2. Which fresh veggies would stay freshest the longest? I'm thinking carrots, but I cant think of anything else...

3. How well does pasta freeze?

Thanks everyone :)

posted in Playa Cooking - 4 replies

my campmates don't eat

2008-08-04T22:44:02Z

well, they eat things, but not _food_.

i see all these great ideas in this Tribe, and i know that it will be wasted on my campmates. that's the main reason i'm almost not cooking this year.

the dashboard cookies though... i think a few of them may perk up enough to eat those.
the potatoes - i think one night we're firing up the bbq, and I'll toss those around.

i could just make lots of food and give it to random strangers on the Esplenade, but its not the same.

posted in Playa Cooking - 5 replies

Cook it, Freeze it, Heat it

2008-08-04T09:43:44Z

So, last year we started trying to make meals in advance, freeze them, and then thaw them on the playa. It worked... somewhat. The Bacon Quesadillas got a bit too greasy from the cheese, which was slightly problematic... not sure how to fix that.

Anyway, has anyone got good ideas for how to do this? The idea is to put the work into cooking before hitting playa so that no dishes or anything are actually used on playa, and no effort is required (just heat in the car and be done with it).

posted in Playa Cooking - 3 replies

falaffle mix, so good, so easy, and so good for you

2008-08-03T02:33:08Z

consider the dry falaffel mix, you add water, shape into patties and pan fry as you would a hamburger patty. When we make it you get six from a pack, and we eat it as a hamburger, with trimmings. You should try them before hand as the taste is a little different than a veggie burger you might get somewhere. Street vendors in NYC sell them, with a different presentation and sauce.

posted in Playa Cooking - 0 replies

ready made biscuits cooked in a skillet

2008-08-02T22:33:59Z

So I was thinking about how amazing some biscuits or cinnamon rolls (in a can) would be and I'm wondering how realistic it would be to cook them in a skillet over a propane camp stove. Does anyone have any ideas or suggestions?

posted in Playa Cooking - 5 replies

Playa cookies?

2008-07-29T01:26:55Z

Somewhere, there was a post about somebody making cookies on the playa..
I would love details!

posted in Playa Cooking - 2 replies

NOT cooking

2008-07-28T23:13:55Z

Hello hello!

So, I've got a question about NOT cooking on the playa. This will be my first burning man (woohoo!) and while I absolutely LOVE to cook at home, I've come to the conclusion that I'll have so many other things to worry about that cooking is not something I'll want to do. So, with that said, I've been trying to think of some foods that I can bring that will require no cooking, aside from the usual granola/crackers/canned goods. I've thought of hummus or other dips for veggies and pita, either already made or dry mixes that just require water. I haven't gotten much farther than that though! I would love some suggestions if anyone is willing to share what they like to eat on the playa that doesn't have to be cooked.

Also...I've thought it might be fun to play around with heating or cooking things in a way that doesn't require a stove or fuel or much attention, like dashboard goodies. Any thoughts??

posted in Playa Cooking - 29 replies

2 Fave Recipes to Share

2008-07-28T23:02:58Z

We had great success with these, and I wanted to pass 'em on:

Boy Scout Omelettes
fresh eggs or eggs in a carton
fillings to taste (we had diced ham, shredded cheese, green onions, mushrooms, you know...the usual)
salt and pepper
Heavy Duty Ziplocs (like the Freezer kind with the double seal)

You place the desired filling amounts in the Ziploc and add cracked eggs/carton egg and season to taste. Use you hand to squish the contents to mix, and squeeze most the air out and seal the bag. Drop the sealed bag in a large pot of boiling water, and turn if needed for thick fillings. You'll see when they're done when the omelette pulls away from the bag. The best part of this meal was everyone got an omelette at the same time, rather than one-by-one, the pan was easy to clean since it was just water, and serving the omelette was easy since you just toss the bag. The fillings are limitless to your tastes. Enjoy!
Now add some of those taters, and you've got a hearty brekkies with protein + carbs. Fuel to party, huh?

Second one makes a huge pot full, and it fed 7 of us and there was still too much left over. Just adjust the ingredients to taste, add some bread, and a fast, hearty, healthy meal for a crowd. This has always been my most requested camping item, and it's easier if you prep the chopping and chicken at home and Ziploc 'em. Protein + carbs = playa party love.

White Chicken Chili
chopped onions
chopped garlic
olive or veg oil
salt and pepper
canned white kidney beans (cannellini), drainedish
canned navy beans, drainedish
cooked (boiled or poached) chicken breasts, chopped
frozen bag of white corn
large can of diced green chilis
ground cumin
cilantro for garnish (optional)
sour cream for garnish (optional)

OK, easy peezy. Heat some oil in a large pot. Add the diced onions and garlic, season with S&P, just until tender and translucent. Add the beans (it's OK if they're not fully drained...some juice is good), and chopped chicken, frozen corn, and green chilis. Reseason with S&P, add cumin to taste. You can add a small can of diced Jalapenos if you need more heat. Garnish as desired, then holla at us when dinner's ready! Great with cornbread, or french bread. Ummmm...cornbread.

Much love, hope you can bear with the long post. Kisses...Kathe

posted in Playa Cooking - 4 replies

Refrigerated truck?

2008-07-21T18:25:47Z

So, I am part of a crew that is going to be feeding about 100 people for 10 full days before the burn starts. So, that means:
- we have no access to ice except for driving into Gerlach
- we need lots and lots of food for that many peeps for that many days - like hundreds of pounds!
- and, we like to eat well - really, really well. Big meat, fresh food, etc.

We've all done this on a smaller scale for a shorter time, but now we need to think and plan bigger. Last night I began to wonder just what it would take to get a refrigerated truck out there for storing all the food. It would eliminate the need for dozens of huge coolers and tons of ice. We're in Portland, so I'm thinking we'd rent and shop in Reno. Other thought is bringing a fridge and freezer, but that of course entails lots of power...

Any thoughts? Try this before? Places to rent in Reno? Buying wholesale (besides Costco of course)? Thank you!

posted in Playa Cooking - 17 replies

Burning man: Voyage in Utopia: Film premiere July 18 th at The Castro Theatre.

2008-07-11T20:15:32Z

"Burning Man: Voyage in Utopia" written and directed by Laurent Le Gall. Premieres at the Castro Theatre in San Francisco, CA on
Friday, July 18, 2008 8:00pm.
More about the film
http://www.freerunpictures.com/en/burningman/trailers.htm
Purchase tickets at
www.frantix.net <http://www.frantix.net>

After party at the Cafe Flore
http://www.cafeflore.com/index.html

Synopsis

Carnaval, tribe or mystic retreat ? This big uproar for some will stay as a spiritual experience for the others. The film depicts the journey of artist David Best through the building of the “temple.” David Best dedicates this interactive artwork to the departed love ones and to the miracle of life. He’s offering his own creativity to the community. A clever anachronism, a miraculous idea and an exemplary symbol. The citizens of Black Rock City take ownership of it and write messages to their families, their friends, their departed love ones. The temple is full of tributes and becomes a sanctuary. The frenzy turns into meditation in that lost desert where the world is reborn each year from its own ashes.

Documentary 85 minutes.

You are Invited to join to 'Burning Man Voyage in utopia'.

posted in Playa Cooking - 0 replies

Big Ass Recipes!

2008-07-09T11:28:16Z

Hi all,

I'm coordinating the kitchen for the temple build this year and we're gonna be cookin' for about 40-80 people a day. What are your favorite recipes to feed a big crowd? Keeping in mind of course a tight budget and all the other things we need to deal with out there... I'm thinking "assembly" style meals that are at base vegan or vegetarian with the ability to add meats, etc. We'll have a pretty rockin' kitchen set up and two big ass BBQ grills. I've already checked out the awesome recipe collection put together by Burning Beach - if you haven't seen it check it out! [http://www.burningbeach.com/BMrecipes/index.html]

Thank you!

posted in Playa Cooking - 4 replies

Silicone packets

2008-07-08T22:23:40Z

I just had an idea, but people are probably already ahead of me...

Does anyone know where to buy those little silicon packet you find inside packs of dehydrated food that is used to suck in excess moisture? I was thinking that it would be great to use in packs of dry food that you seal up yourself with a seal-a-meal at home. If used with sealed breads and snacks and jerkeys it would suck up mositure that would leach out when left out in the sun, etc.

posted in Playa Cooking - 4 replies

Campstove tips?

2008-07-03T22:14:28Z

I just got a new heavy duty folding table. Afterwords I realized- how am I going to put my campstove on there and not melt the thing?
I can't find an Asbestos plate anwhere..
OK Burners- offer your cheap creative suggestions!

posted in Playa Cooking - 10 replies

mmmm side order?

2008-07-03T05:12:34Z

If you eat a pound in a 5 minutes you get a complimentary bypass surgery

http://www.youtube.com/watch?v=ZfbTO0GlONU

posted in Playa Cooking - 0 replies

Cooking or not cooking on the playa

2008-06-24T03:53:59Z

Here is a fun resource on cooking tips and what foods are easy and nutritous on the playa.
http://laughingsquid.com/google-presents-cooking-for-burning-man-101/

posted in Playa Cooking - 0 replies

My potato's kick your potato's butt

2008-06-24T03:51:30Z

Chop up 5 Yukon golds and a few russets in lrge chunks. Drizzle with 1/4 cup or less olive oil,. Take take a head of garlic and peel, add to potatoes whole. Chop 2 med Maui onions and add. Sprinkle top with rosemary. Cut up pieces of butter ( only 1/2 stick) Toss, place in Aluminum foil and place in campfire- or use a playa oven and cook for about an 1 hr.. crazy delicous and you will want to gift me for this..;)

posted in Playa Cooking - 2 replies

I WANT this

2008-06-24T00:39:35Z

http://www.amazon.com/gp/product/B0007U9CVG/ref=wl_it_dp/002-6733637-2652829?ie=UTF8&coliid=I3FM7YHR93U53Y&colid=3O7AX4SV59PBO

Its a portable camp kitchen by GSI. I saw it on the food network the other day. Notice it has a little pump operated sink there too...

I know that something can be jury rigged for much cheaper, but this does fold up into something the size of a flattened card table.

posted in Playa Cooking - 9 replies

Grilled potatoes

2008-06-23T14:03:30Z

I experimented with potatoes a bit and got a great recipe, simple, and easy. It does use quite a bit of aluminum foil, but they come out extremely tasty.

1) Slice potatoes into 1/4" slices
2) layout aluminum foil sheet, oil with olive oil (or butter.. something flavorful). Salt and pepper the oil
3) Lay the potatoes down on the sheet
4) oil, Salt and pepper over the top
5) Cover with 2nd sheet of foil. Pinch closed
6) 10 minutes or so per side. Poke holes if desired, but closed and they come out very moist.. almost like au-gratin consistency

YUM. Top with cheese.

posted in Playa Cooking - 0 replies

Rappin it up

2008-04-25T15:22:14Z

Hey gang. I am a big fan of preparing meals ahead of time so I can play and give big during the event rather than having to think much about cooking. I'm looking for recipes for any type of meal that can be stuffed in a tortilla and frozen so all I have to do it heat em up when hungry. Burritos are obvious but what else? Any dessert ideas. What are your favorite ingredients to wrap in bundles?

posted in Playa Cooking - 6 replies

Poor Man's Chowder

2008-04-19T23:35:04Z

I do this when I'm lazy/tired/poor and realized this would be a good playa/camping option, what I call Poor Man's Manhattan Clam Chowder. no refrigeration, no spoiling, no prep, 1 pot.

1 can condensed tomato soup
1 can tuna
some dry oregano
some black pepper

pour the soup in the pot. break up the tuna into smaller pieces (you can do this in the can). dump the tuna into the pot. add generous shaking of oregano. add some black pepper, to taste. stir well. heat. eat. :)

Quick and easy and it gives you some protein as well as something warm to eat.

posted in Playa Cooking - 10 replies

The very best meal we had on the Playa last year

2008-04-15T06:48:28Z

was centered around a bag of frozen fully cooked Trader Joe's jumbo shrimp and a jar of cocktail sauce. It was Thursday and the freezer cooler was about out of ice, and we dug down and grabbed that bag that was just beginning to soften and had the neighbors over for those crisp, cool little guys with a can of dolmathes and a head of romaine with a packet of ranch. 5 minutes to set up, 5 minutes to clean up.

posted in Playa Cooking - 15 replies

Chocolate Covered Carmelized Bacon

2008-04-02T20:32:25Z

someone on the Recipe Exchange tribe posted this and I thought this group would appreciate it:
http://recipeexchange.tribe.net/thread/6c900e1c-bf47-4863-b19d-2c01d651799b

actually looks like a simple recipe and playa-friendly if you can make it ahead of time and keep it chilled during.

posted in Playa Cooking - 1 reply

burning man - but without bacon

2008-03-26T04:30:08Z

So, I went to my first burn in 2006. People had been telling me to go literally since 1995. I went, and then in 2007, I couldn't go again, because I had just had heart surgery. (I'm 33.)

So I absolutely cannot have bacon on the playa - or pork, or beef, or eggs, or anything overburdened with cholesterol or fat.

How do I do that?

The first thing that springs to mind is to google the vegetarian burners and see what they do. But just to really mix things up, I read about Eskimos consuming vast amounts of blubber and having hardly any heart disease, and the answer to that riddle being fish. I don't consume vast amounts of blubber, but I am unfortunately packing my own vast amounts of blubber around my waist, my guts, my pendulous man-boobs, and indeed nearly everywhere else. So this whole fish thing appeals to me. So my primary source of protein these days is fish.

I tend to get this pre-packaged shrink-wrapped fish that lasts for several days if properly refrigerated. Should I basically just throw a bunch of those in a cooler and just keep it cool?

As long as fish is going to be a priority for me either way, should I go nuts with it and bring sushi fixins?

Also - does anyone know **why** bacon is so damn satisfying on the playa? Is it purely social phenomena? Or is there some actual nutritional reason? I lived in the mountains in a harsh environment for a while and bacon was especially tasty during the winter there. Probably the vast majority of my cholesterol problems come from that period in my life. If there's some actual nutritional reason bacon tastes so good in the wilderness, then I should bring some healthier alternative, but if it's just psychology or psychosociology or manimal bacon-lust, then it's just a matter of resisting peer pressure (and/or the bacon-lusting manimal within).

(cross-posting...)

posted in Playa Cooking - 12 replies

Container Storage on the Playa

2008-03-08T13:23:59Z

I need your help to settle a bet.

I think there's a real need and desire for container storage out on the playa. My wife isn't so sure.

Seems to me that there are a lot of folks who go to Burning Man like we do... have a few boxes full of BM gear, clothes, playa bikes and camp infrastructure that make the trek out to the playa, get dusty, get boxed back up (and sometimes cleaned up), and come all the way home, not to be touched again until it's time to go back out. Seems like a waste of resources, time and space to me. Isn't there a way to simplify this process?

Here's the basic idea: we drop a container at your camp, which you fill up with all your dusty Burning Man gear, then we come pick it up for you and store it until next year's burn, when it's waiting for you when you get back on playa. Variations on this theme include container size (one size for camps of 3-4 people, the other those 20' shipping containers for big theme camps), use of containers during the festival as kitchens or shelter, transport of containers from or to your home, perhaps stored for a year or two in between. We could store your bike for you for the year, so all you have to do is pack 4 to a car (plus food) and just show up. Storing art cars is another possibility, although most likely a bit further down the road. You get the idea.

If you already think this is a great idea, you can stop reading and jump to this quick survey (takes four minutes, eight tops if you're ADD like me):

http://www.surveymonkey.com/s.aspx?sm=14sPO_2f3lEHo1H7TpcTT7_2fQ_3d_3d

To set this up as a business (not profit-centric, keeping to BM principles, but still a business) will require a serious investment of time and money on our part, with no guarantee of participants. If I send out a bunch of emails/posts like this one, and get practically no response, it will seem like a pretty obvious sign. Similarly, if all the interest comes when everyone's packing up on Sunday after the burn, we won't have been able to plan for it. So we need to know: would something like this be of interest to you, and if so, can you take 4-8 minutes to tell me so, and how, and why? Or if there is someone you think might be interested in using a service like this, can you forward this to them and encourage them to respond in the next day or two? The link again:

http://www.surveymonkey.com/s.aspx?sm=14sPO_2f3lEHo1H7TpcTT7_2fQ_3d_3d

We are not soliciting for sales leads or trying to get anybody to commit to anything right now. Obviously, if you want to sign up for more information down the road, we'd be happy to get your email address. All we're trying to do is see if this is an idea worth pursuing, and perhaps more than that, that the people actually interested can get it together to notify us that they would make use of such a service. Think of it more like a psychology experiment than market research.

Feel free to email me directly, too, at massive (at) gamblersruin (dot) com

Help me make my wife a believer

Massive

posted in Playa Cooking - 0 replies

What you didn't use

2008-02-04T21:12:51Z

What did you bring home with you? Throw away? Wished you hadn't packed?

We did pretty well this year, just brought home one pack of bacon, a pound or so of pulled pork and a little cheese. I always over-pack extra canned goods and shelf-stable stuff (in case of major late storm) and brought all of that home, too.

I ended up throwing away egg stuff in the carton (I was worried that our ice box didn't keep it cold enough), a few pre-boiled eggs and some snap peas.

And, we always have way too much liquor - every year we do this and every year we pick up more at our last stop just in case. Guess that's what decomp is for. :-)

posted in Playa Cooking - 42 replies

MREs??

2008-02-03T02:59:09Z

--Just curious of opinions pro/con. Got a couple of 'em just to try out at the Playa, but am thinkin' it would be better to sample bunches of different ones B4 winding up with a dish I can't stand. Anyone got links to the full menu?

posted in Playa Cooking - 33 replies

Grillin' on the playa???

2007-12-24T00:48:17Z

Forgive me if this is a repeat thread, I thought it would be a popular subject on this tribe but I looked a few pages back and saw no threads...

I am looking into buying a cheap, small, portable grill for the playa this year, but was interested in the opinions of those more experiened than myself on which one to choose...

I remember seeing a few charcoal Smoky Joes last year, but it seems like the smoke would cause a raucus with neighbors, even if it was a small one, and I've been told by a friend that charcoal on the playa is just "bad form."

So what does everyone else use? Propane? What kind and brand?

posted in Playa Cooking - 15 replies

so... for the kiddies..

2007-11-14T07:36:47Z

What's good for kids.. I know they're small.. but what do you feed those little ones?

posted in Playa Cooking - 9 replies

Best of 2007?

2007-10-11T12:48:28Z

So, what was the best thing you made on playa this year? We were really celebrating the pig. I made impromptu crispy pig rolls (lavosh with mixed-herb cream cheese, bacon and fresh tomatoes) for a snack one day. And our big garlic and herb-marinated pork loin was by far the tastiest big hunk of meat we made all week.

posted in Playa Cooking - 21 replies

The best way to ulilize coolers

2007-09-22T04:37:00Z

What is your ideas on the best way to keep things frozen in coolers. Do you have a secret recipe for keeping things frozen? Do you use straight dry ice or a combination of dry ice and regular ice? Does your frozen drinks act as ice? How many coolers do you bring? One for each day? How do you plan your menu and keep a cooler for each meal?

posted in Playa Cooking - 24 replies

Thanksgiving dinners in 08

2007-09-12T17:41:17Z

With the American Dream theme in 08,
I expect there will be some Thanksgiving dinners
on TH evening on the playa where we all enjoy
chosen or actual family ties.
How to safely do a turkey?
A late arrival brings it?

posted in Playa Cooking - 11 replies

SPAM bagel sanwiches

2007-09-12T17:36:35Z

Okay fellow spamonauts. I just wanted to start out by saying that SPAM is the new bacon. It makes the perfect breakfst sandwiches when you are "camping properly," ie. drinking WAYYY too much beer. Here is my lil' breakfast recipe that rocked at the Midwest Regionals when i shared it with the gategreeters...

1 can Bacon Flavored Spam
Sliced White Pasturized Cheese
Seseme/Onion Bagels

What you want to do here is cut the spam thin and fry it on you camping stove. You want to cut the bagel in half like a sandwich, and put a slice of cheese on each side. Two slices of fried, crispy spam goes on side by side. Then put the bagels together. The heat from the spam will gooify the cheese so it encases the spam slices. Then you cut the bagel in half. In half of the spam bagel is a perfect breakfast treat, and a whole bagel is a breakfast feast!

I find that people who say "eeeeeeew spam!" will be utterly delighted when they try this. One can of spam will make about three or four bagels, or six-eight bagel halves.

I think that at my next regional (Interfuse is Missouri) I will have a spam breakfast giveaway so I can prostelize the goodness of spam.

posted in Playa Cooking - 2 replies

New SPAM-flavored tribe

2007-09-11T20:49:21Z

Everyone, spam is the new bacon. I have started a spam-centric tribe to try and get the news out.

http://tribes.tribe.net/spamloversunite

trust me, I'm an untrained amateur!

posted in Playa Cooking - 0 replies

This is all that you need!

2007-09-06T18:49:20Z

http://www.thestranger.com/blog/2007/03/post_135

posted in Playa Cooking - 17 replies

what do the vegatarians bring to EAT????

2007-08-24T14:16:47Z

i like to eat. but, i'm not planning on grilling out (though my campmates might have a grill/stove/oven. what are all you veggies gonna consume on the playa?

posted in Playa Cooking - 9 replies

Looking for a solar oven for bread baking...

2007-08-24T01:18:06Z

Does anybody know of a camp with a serious solar oven, one I could use to bake bread? E.g., at least normal oven-sized and capable of 400+ degrees?

posted in Playa Cooking - 0 replies

Freezing (?) a cake?

2007-08-18T03:21:56Z

So, my partner and I are going to have a ceremony out on the playa this year, and we'd like Cake. Carrot cake, as a matter of fact, from some bakery or other.

We're going to get to the playa on Tuesday night, and the ceremony/party is on Thursday evening.

Does anyone have suggestions about how best to get a cake up there and preserve it somehow so it's not soggy, or dry, or melted, or just plain gross? Anyone have direct experience with this?

We're thinking perhaps dry ice, but we haven't used it before and are pretty clueless as to how we'd go about that.... does one just slap some dry ice in a cooler and then go? Would this even work?

Halp!

posted in Playa Cooking - 13 replies

How long do fresh eggs last on the playa?

2007-08-14T16:30:00Z

ok, may be a truly silly question. I hadn't thought about eggs going bad.

How long do fresh eggs last on the playa? In a cooler with ice? Same question for hard boiled eggs?

posted in Playa Cooking - 11 replies

good Vacuum Sealers?

2007-08-13T19:41:01Z

hey guys,

i really like the idea of making stuff at home, sealing it, freezing it and bringing it to the playa....do you guys have any recommendations for good vacuum sealers...not *too* spendy?

or do you find that good 'ol ziplock freezer bags work fine?

posted in Playa Cooking - 4 replies

food poisoning

2007-08-13T07:13:12Z

If anyone wants to cross post this, feel free. I figured this would be the perfect place to start. It's an article I got from MSN Health check on Tuesday 7-3-07. I can't seem to find it now to post the link though. (Me and technology don't get along too well.
So, this is what I copied for my own files.

Updated: 5:29 p.m. MT June 15, 2007
Those sealed glossy packs of cheeses and lunchmeat on your grocer's shelf can provide a particularly friendly home for nasty bugs that cause food poisoning, new research shows.

Vacuum-packed foods are deprived of oxygen to keep them fresh and boost their shelf life, but the same strategy is a boon for Listeria monocytogenes, a bacterium responsible for a kind of food poisoning that kills 25 percent of the people it infects.

Unlike many other food-borne germs, Listeria can grow even in the cold temperatures of refrigerators. The U.S. Food and Drug Administration notes that the microbe has been linked with foods such as raw milk; ice cream; soft-ripened cheeses such as feta, Brie and Camembert; hot dogs; raw and deli meats; raw vegetables; raw and cooked poultry; and raw and smoked fish.

In experiments with guinea pigs, Technical University of Denmark researchers found oxygen-deprived Listeria gets mean — up to 100 times more invasive than when grown with ample supplies of oxygen, findings which are detailed June 14 in the online journal BMC Microbiology.

The germ normally likes to live inside the oxygen-deprived gut, so it makes sense that it becomes more invasive under similar conditions, Licht said.

"Avoiding vacuum packaging would lead to other problems with bacterial growth, so I'm not advocating that," food microbiologist Tine Licht told LiveScience. "But our work does help devise models predicting risk of food-borne disease."

Future research can determine genes key to the invasiveness of oxygen-deprived Listeria, Licht added. This in turn could help devise new methods to fight the germ.

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Get the latest updates from MSN

posted in Playa Cooking - 10 replies

"boiling" water

2007-08-13T05:36:10Z

This year I plan to bring some "just add boiling water"-type foods, like cup o' noodle etc. but I will not be bringing a stove. I'm thinking if I add the water well in advance, an hour or so of soaking up the playa heat will get the water hot enough to do it's job. Am I dreaming?

posted in Playa Cooking - 15 replies

Transporting bacon from Canada?

2007-08-12T18:45:19Z

What is the best way to get it from here to there?

Should we bother with it from home or just buy it when we get most of our perishables in Seattle or Portland or wherever we decide upon once States-side?

Should we freeze it? Dry ice? Separate coolers?

What do we do with the grease - make a special container to take it with us?

Thanks for the input. Answers are appreciated. Points for creativity. ;-)

posted in Playa Cooking - 18 replies

Vacuum-packaging -- how far in advance is OK?

2007-08-12T18:42:52Z

Do you freeze them first or just vacuum seal them?
How far in advance should it be done?

What at things like cheese?
Chicken?
Fresh fruits? Which ones work best?

ANY advice is greatly appreciated. THANKS!!!
And should we use ice that we buy each day at center camp or dry ice?

posted in Playa Cooking - 5 replies

keeping tempeh for a sunday night meal

2007-08-08T14:18:25Z

hey,
your advice or suggestions on this would be appreciated...

i'm making dinner for my camp of 40 on sunday, so about 7 or 8 days after i arrive on playa. i'd like to make a quinoa salad with, among other things, pan fried or baked tempeh. i'm not sure how to go about this so that the tempeh stays edible. i can either freeze (if it'll keep okay in ice chests) or dehydrate (if tempeh can be rehydrated in an appetizing way) at home and cook it on playa, or bake or fry it in advance and somehow keep it edible for 8 days. thoughts?

thanks!

posted in Playa Cooking - 3 replies

Neat website for easy meals

2007-08-06T07:42:50Z

They're selling a book and all, but there's plenty of free recipes. www.onepanwonders.com

Some of them look good to me for end-of-the-week food. By Saturday and Sunday I generally don't want to eat anything that would go bad sitting on the cabinet in my kitchen, but tasty bites get a wee bit old.

posted in Playa Cooking - 4 replies

solar oven?

2007-08-02T20:56:44Z

has anyone tried this?

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&rd=1&item=250141884802&ssPageName=STRK:MEWA:BIN

posted in Playa Cooking - 1 reply

my friends playa wedding! ideas please!

2007-07-31T20:59:53Z

ok, my friend is having a wedding on the playa, and is typically NOT ready at all....I was thinking of suggesting i help her with the "meal" for afterwards....but then again, not everyone might be hungry at the same time....so, i'm trying to think of something i can prepare before hand and maybe make little plates....or maybe just dessert? we need at least some kind of wedding cake or something!

maybe i can pre-make cupcakes?.....any ideas would be helpful!! thanks!
:)

posted in Playa Cooking - 10 replies

grey water

2007-07-31T14:40:34Z

I'm curious what people do with their grey water produced from cooking.
Where do you drain your pasta water, etc?

posted in Playa Cooking - 6 replies

EZ breakfast ideas

2007-07-26T04:14:00Z

hello all...
i am a BM virgin, but i have taken on the kitchen goddess roll in my tribe and we had a successful singularity (my first burn experience ever! but that is a whole other thread ha ha) with fabulous food!

i found breakfast to be my one hard place...who wants to get up after a night on the "town" to fix breakfast for 50 people. (yes, this is my challenge!) our regional utah burn e11 is this weekend. what i am trying out is pre-blending yogurt/fruit smoothies. freezing them in big ziplocks, then by sunday they will be smoothie consistancy again. set those out with some bagels and cream cheese...wa-la!

my question, spurned forth by the pita breakfast pocket posting...what is your easiest breakfast reciepe?

posted in Playa Cooking - 40 replies

I need a ticket

2007-07-25T23:37:41Z

If anyone has a ticket they need to unload, please PM me.

Thanks!

posted in Playa Cooking - 3 replies

Questions about food storage and types of food

2007-07-21T01:24:17Z

Ok, we have about 25 people in our camp. I'm the kitchen lead. The last time I went to the playa was in 03 and with a much smaller group. I have it set up to were camp mates sign up for a day to gift a community dinner to our group & to sign up for Kitchen bitch duties. With the option to opt-in or out if you don't like what is being cooked. It is very organized, who ever is cooking gets a kitchen bitch assigned to them to help prep, cook, and clean. I'm making a list of suggestions and tips for my group to make it easier for them to plan.
So what I need to know is, how well does bread store on the playa. What kind of breads work or doesn't work, how long do the different types of bread keep, and how should it be stored?
Second, fruit and fresh veggies, (watermelon is already out) Should the fruits and veggies be on the green side, should they be kept in a cooler with frozen 1gallon water jugs instead of ice? Or Is there a better way to store them. We have a few vegetarians with us and I want to make sure they are covered, and that nothing goes bad before it is time to use it.
Our main concept for dinner is to precook, foodsaver, freeze and store the dinners in labeled, sealed 5 day coolers. It's the dry food storage that I'm interested in. Well I'm interested in any and all advice that comes from ya'll experiences on the playa and cooking!
Thank you,
Kitchen Goddess Lust

posted in Playa Cooking - 7 replies

Bacon

2007-07-19T23:03:58Z

http://www.baconsalt.com/

"Everything should taste like bacon"

posted in Playa Cooking - 1 reply

Food ideas for someone flying in

2007-07-04T01:32:55Z

In to Reno, at least.

My biggest problem with finding things to bring/make on the playa is : since I will be flying in, I don't have the option of sealing/freezing/making before hand. Does anyone have ideas for someone in my situation - meals to make out of ingredients you can find in a grocery store that don't necessarily require they be kept in a cooler? We may have use of very limited space in someone else's cooler, but I don't want to count on it. And how about recipies for ~20 people, since I'll be needing to make one meal for the whole camp this year as well.

posted in Playa Cooking - 9 replies

The "Lick your Plate Clean" pancake camp

2007-07-02T05:13:35Z

Does anyone know them?

I was lucky enough to encounter them early in the week. I was riding by on my bike on the was to Expresso Camp near the 3 o'clock plaze when someone near 3:30 and Eager called out "Fresh pancakes! Want some fresh pancakes?"

Well, Dave and I U-turned aroundon our bikes and stopped for a couple of the tastiest pancakes I've had! The lady who made them said that she'd ground the flour for them just that weekend before driving out to the playa.

I should have asked her at the time, but now I am curious as to what kind of wheat she'd used on her home grinder.

Having had a taste of what fresh-milled flour tastes like, I'd like to experiement with baking things from it. A friend of mine who has a Vitamixer said that the blender can mill small amounts of wheat.

The question is, what kind of wheat is best for making pancakes? My friend has heard that white wheat berries aren't as bitter as "standard wheat" berries.

Anyone know about this stuff and where to get them at small quantities for home use?

posted in Playa Cooking - 2 replies

hypoglycemia on the playa?

2007-07-01T05:13:54Z

i'm a vegetarian (soon to become vegan, hopefully) hypoglycemic. any suggestions of how i should try & eat? Most energy bars like i was eating last year have too much sugar and i have to eat every two hours at this point...

i don't want to end up eating nuts the whole time and i want quick n'easy food. high order, i guess!

thoughts? comments? appreciated.

posted in Playa Cooking - 21 replies

Stone Soup

2007-06-24T17:10:41Z

is magic on the playa. I got married on the playa last year and we decided that for our wedding feast we'd do a community stone soup - we brought a gigantic soup pot, filled it a little more than 1/2 way with water, some onion & spices and a clean stone that had "friends" carved into it - throughout the day bits and pieces of this & that (veggies, meats, barley, herbs) were added and by the end of the day, served up with some nice crusty bread, we had a fabulout meal and enough to share with many, many people. And since my maid of honor is veggie - we did a smaller pot for our veggie friends. Magic, pure magic.

posted in Playa Cooking - 11 replies

How do you cook the frozen vacuum sealed pouches?

2007-06-18T20:57:02Z

I did a test run tonight and I put one of my frozen vacuum sealed pouches into a pot of boiling water. It took forever for the ice block to melt and when it was almost melted, the sealed ends opened up and all my dinner oozed into the pot of water! I even double sealed the ends. What am I doing wrong?

posted in Playa Cooking - 19 replies

2007 Meal plan

2007-06-15T16:14:24Z

Okay so I'm putting together my list of what to make on which days and I realized that so many people on here have come up with amazing meals that are quick and easy and you will have tips on how much is too much or not enough. With me being a virgin as well I thought I would rely on everyone's expertise on here. So with all that being said...

What is your meal plan for 2007?

My plan so far is that there will only be one meal a day I'll be cooking or reheating and the rest will be beef jerky, food bars (granola, energy, whatever) I am also planning on having a couple "extra meals" that can prepared anytime the mood strikes. (Bacon, Grilled cheese, sandwich wraps, etc.) A lot of what I'm preparing in the beginning of the week is grilled since it requires very little prep and to keep it from going bad later in the week. I'm hoping that the inspiration of others will allow me to adapt and modify my current meals for ones that are tried and true. Especially since I'm running out of ideas of what to make and got stuck on Thursday.

Sunday: Foil wrapped grilled Salmon
Monday: Grilled Bacon wrapped Prawns
Tuesday: Grilled Chicken breast
Wednesday: Grilled Skirt Steak
Thursday: Thai chicken curry

Looking forward to everyone's inspiring input!

posted in Playa Cooking - 11 replies

how about Banannas

2007-06-04T21:51:29Z

I was thinking of making Banannas Foster one night for dinner, how well do Banannas keep out their, sweet plantains would be a possible alt.
It might simply be a matter of when.

posted in Playa Cooking - 12 replies

Kitchen Setup

2007-06-03T04:45:23Z

Alright so first off Hi everyone!!! My name's Stray and this year is my first Burning Man.
I'm going with one other person and we're setting up our own little camp of sorts and I'm in charge of the kitchen. Mainly because he cannot drag me out of it in daily life-I love to cook. But after reading every post here I couldn't find anything on how you all set up your kitchens?
I'm planning on freezing all food beforehand, so no chopping or washing will be required, but I have no idea on how kitchens are generally set up, is it just a table with a grill on it? What types of grills are used? Are aluminum cans from canned food acceptable to be reclyed[without the paper wrapper of course]?
I know its only march but its nice to start thinking about it early rather than leave everythign to last minute. I want to try recipe's while camping, and buy a grill/use a grill. I've never cooked outdoors before, other than on my BBQ.

Any advice on how to set up a kitchen would be greatly appreciated! Thanks!!! ~Stray~

posted in Playa Cooking - 16 replies

2 Minutes of your time (and gifting spirit) = Great Joy for me!

2007-05-21T03:24:51Z

Hey my tribe members!

As of this Wednesday (two days from now) I will be up for a chance to win 2 free tickets to Burning Man so that I can return to Black Rock City (after a year away, and I had been thinking I wouldn't be able go this year either.) to reconnect with an old friend of mine (one ticket is for me, the other for her).

I would really appreciate it if you would go to www.RobinHoodFund.com (a Canadian philanthropic group) and take a minute to set up a free-profile, and then when my wish enters the voting pool on Wed (around noonish), please give me a vote of 5 stars. My profile name is MiriamR
Here is a direct link to my "wish" - http://www.robinhoodfund.com/cast-your-votes/wish/id/2372

Thank you very much!!!
Your moderator,
Miriam

posted in Playa Cooking - 2 replies

food shopping in Reno...

2007-05-21T02:05:17Z

I wish I could vacuume seal some yummie dishes...alas, i fly into Reno from Boston, and have to buy it all there.

Best place to food shop in Reno?
Any tips, recipes, etc...for making tasty playa dishes with little to no prep time?

posted in Playa Cooking - 14 replies

Menus for large camps

2007-04-16T16:44:32Z

Hi Peeps,

I am part of a large camp (we will probably have about 80 people to feed this year) and I am looking for ideas on how to transport and keep food for that many people. Our current plan is to have meal teams prep, cook and transport the meals. They will then be responsible for finishing cooking, serving and cleanup for a particular meal. We will have refrigerator (standard size) and will set up our kitchen inside the truck.

We will not have enough room in the freezer to keep all the food cool, so we wil use it the fridge mostly for fresh veggies and fruit. I was thinking we should put the pre-cooked, frozen food for each meal inside coolers with dry ice and sealing them. How long will the dry ice last? Do we need to open it mid-week to check and add ice to keep it from spoiling? How far in advance of each meal do we need to defrost?

I am also looking for suggestions for menus. Last year, we had tons of veggies and pasta, and a taco night early in the week that was fantastic. Besides chilli, any ideas for menus?

Thanks in advance!!!

posted in Playa Cooking - 10 replies

OMG-- The Greatest invention ever!!!!

2007-02-11T19:46:49Z

I finally broke out my new rival vacuum sealer that I got for 32 bucks at big lots (gotta love big lots) last night and OMG-- it's the greatest thing ever and I'm still going. I've got chicken breast strips that I cooked in different flavors (garlic parmesan, teriyaki, spicy cajun, lemon caper), burgers, popcorn chicken in buffalo wing sauce, taco meat......

I also got a super cool gadget thingie called pasta express (or something). It's a cylinder with a strainer lid and regular lid. You fill it full of uncooked pasta and boiling water, close the lid and in 15 minutes you have perfectly cooked pasta. Much easier than keeping theburner going while the pasta cooks and the plastic is super easy to clean out. You can also cook veggies in it too. It's pretty cool.

I'm wondering if there are any tips for vacuum sealing pasta stuff? Should I freeze it first or vacuum seal and then freeze.

sorry for the rambling post, too much too do and too little time to do it in.....

posted in Playa Cooking - 24 replies

solar oven

2007-02-03T22:08:00Z

Ive lost my direction on how to make one...again(worlds most unorganized artist...hmmm sounds like oximoron)
But i figured since I havent made one in 9 yrs) someone probly has a new and improved idea...share??
thnx shelly

posted in Playa Cooking - 29 replies

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