Date:         Thu, 27 Jan 2011 12:19:43 -0800
Reply-To:     Al Knoll <anasasi@GMAIL.COM>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Al Knoll <anasasi@GMAIL.COM>
Subject:      Cooking On and Off the Road
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Carl Franz and Lorena Havens of "Peoples guide to mexico" fame produced a
very relevant cookbook.  And it has a Loaf on the cover.

Amazon has em for a pittance.

http://tinyurl.com/6hmrqc2

Worthy read.

Published long ago by John Muir Pubs in Santa Fe, NM.  The original idiots
guide to VW folks.

If you have one of Mr. Condelli's fine VW flame spreader, you can crisp
tortillas directly on the stove, and they come away with VW logo to dazzle
the bobbies.

Then of course, fill that with your choice of tasty morsels, add hot sauce
to suit your compression ratio.   Ay Carramba!   Vanagon Cuisine!s

There are actually two phases of OOR cooking, the on phase or en route phase
and the camp phase.  Camp phase may involve a camp dutch oven and all that
that promises, while the enroute phase is usually not as time consuming.
For your primary pot, try a pressure cooker, doubles as a saucepan,  easy on
the propane/LPG, often available used for under ten bucks.  The ones with
the removable handles (Presto Mdl 40) are my favorite, since they pack well
and provide storage inside for smaller things.

Dehydrated Black (refried style)  beans are a favorite of mine, needs hot
water only, fits well into a condelli tortilla, use one more tortilla to
clean out the bean container, serve with onion and Habanero sauce .  Fills
you up and keeps you going.

Pensionerd.