Dining at Burning Man

Post by **AntiM** » Thu Mar 09, 2006 2:56 pm

Bump!

guess I'm hungry ...

couscous, just add boiling water. Then add dried fruit or canned chicken. Yum.

robotland · Post by **robotland** » Fri Mar 10, 2006 5:33 am

AntiM wrote:Bump!

guess I'm hungry ...

couscous, just add boiling water. Then add dried fruit or canned chicken. Yum.

Yum, indeed! I made a variant last year, with ourzo, canned chix, Thai peanut sauce, red onion, peanuts and fresh mango. Now whenever I make it, I think of Hushville...

skibear · Post by **skibear** » Tue Apr 18, 2006 11:11 am

The whackyest idea I've seen yet for cooking !

A stove made from a Pepsi can & Irish beer can.
http://www.pcthiker.com/pages/gear/peps ... ruct.shtml
.. See figure 18 - the flame pattern...

If it works I may make it for playa gifts !!

Tiara · Post by **Tiara** » Thu Apr 20, 2006 1:08 pm

There have been so many great suggestions made in the history of this thread, that I hope I'm not repeating too many. . .

First, I'd say figure out at least one favorite/comfort food. Something that will be filling, and will tempt you to eat no matter how rotten you feel.

For me, that's pbj on white bread. Don't ask me why. Makes me feel like a kid again, or something. Double bagging the bread and religiously making sure its in the shade will allow a loaf to last most of the week in my experience.

For a variation, I also bring fixings for tuna fish sandwiches--I bring the tuna in single serving foil packs (available on sale for $1 or less if you watch grocery ads for loss leaders), the mayo in the form of condiment packets, and plunk a jar of dill pickles into the cooler (you can drink the juice for an ultra-salty pick-me-up if you feel really dehydrated).

I'm a big fan of anything else that can be prepared by leaving it in the sun, cooking boil-in-a-bag style, or adding boiling water. Those all require minimal effort, and minimal clean-up.

Miso soup packets
freezer burritos
cup of noodles
tasty bites
instant mashed potato cups
beans and rice cups

I've also thought about getting a seal-a-meal device and freezing leftovers from home cooked dinners for boil-in-a-bag reheating on playa.

other things I crave out there are garlic stuffed olives (keep em in the cooler so they're extra refreshing) and cheeze-its (available in big boxes for sharing, or individual packets for snacking on the go.

diane o'thirst · Post by **diane o'thirst** » Thu Apr 20, 2006 5:52 pm

I've lost my taste for most pre-packaged foods, so I'll be bringing mostly staples with me this year. Fortunately there's only two of us in our camp, and we're both omnivores. To me, cooking is fun, cooking is an art form, and when I'm only cooking for two to five people (as opposed to 40-100) so much the better.

The plan is to have three "special" dinners and three "special" breakfasts out there and do soup and oatmeal the rest of the time. "Special" means fully cooked, multi-course, like osso bucco, biscuits and ranch scramble, stuffed giant potatoes, pancakes and salmon the first night. I have two coolers, Robert I believe is bringing one with him, so we'll have three coolers between us.

Thanks for the Cooler Cozie idea, Anti M! I'm gonna snag some more Snow Leopard faux fur and ironing board material and make a couple for mine. No, I haven't forgotten you and your SO!

One thing I did notice: my local Winco has pouches of flavoured Bisquick mix for cheese or honey biscuits for 75¢ each. You just empty the pouch in a bowl, half a cup of water, mix 'em up and pop 'em in the oven. Ten minutes later, fluffy-happy biscuit goodness!

I'm also bringing at least one case of Horizon chocolate milk steri-paks with me. I've taken them out three years so far and they work wonderfully. Never again shall I settle for rice, soy or almond milk!

mojo · Post by **mojo** » Tue Apr 25, 2006 1:53 pm

I second the hooray for the Horizon chocolate milk. I took a case last year and it was EXCELLENT. Costco used to stock it but it hasn't been there now for a few months.

diane o'thirst · Post by **diane o'thirst** » Tue Apr 25, 2006 5:28 pm

It comes and goes. I saw cases in my local last week, so you might want to go back and check.

I'm doing the smart thing this year and stockpiling non-perishables, in small amounts each week; say, two packets of instant oatmeal here, drying a few apples there, freezing a half-cup of wine into ice cubes somewhere else. By August I'll have pretty much everything non-perishable, just pack it up in a box and pick up the perishables like cheese and yoghurt and fresh fruits and veggies on my way down.

mojo · Post by **mojo** » Tue Apr 25, 2006 6:04 pm

Thanks, I'll look at Costco this week. If I find it, I will definately stockpile it.

My ability to stockpile is limited by my ability to hide stuff from my two 6'4" sons. (Eating machines)

rubyredalys · Post by **rubyredalys** » Tue Apr 25, 2006 7:27 pm

whole foods sells it, also in vanilla and strawberry? banana existed at one time as well.

if you order a case, it's considered bulk and you get 10% off.

being lactose intolerant, i will stick to the rice milk.

phil · Post by **phil** » Wed Apr 26, 2006 10:26 am

One of our requirements is a meal of some substantiability no matter what the conditions, so we use Heater Meals. Some hate them worse than starving, but we haven't found them unbearable - not the greatest, but certainly a semi-warm meal when we really need one and the dust storm keeps us from lighting up the camp stove.

We list other prepared meals at
http://www.cieux.com/bm/quickMeals.html
The requirement for inclusion on that list is 'little or no preparation.'

We also have reipes for pan fried bread (think of your bread cooked up like a pancake), also called bannock. We use regular flour, cornmeal, and the like to vary the flavor. Mix all the dry ingredients (including powdered milk) into a sealable bag, add water on the playa, mix, turn out onto a hot griddle, cook, turn, cook, serve. See the Web for bannock recipes.

nogganoodle · Post by **nogganoodle** » Wed Apr 26, 2006 10:45 am

How much money do you reckon is a good amount to spend on food for the week? Coming from overseas I'm not gonna be able to stockpile food and so will need to get everything on arrival (obviously!). Where is good for cheap food?

I know this has been covered before but I can't find anything after Alfrediko wreaked havoc on the board

phil · Post by **phil** » Wed Apr 26, 2006 11:38 am

I'm sure you'll get tons of suggestions. Mine is to start with Louise's Reno pages at
http://civilizedexplorer.pbwiki.com/CivExReno

Where to stock up on food, clothes, ice, and more, 24 hours a day, 7 days a week, where to stay cheap, where to shop outside Reno, where to rent stuff, and the inevitable 'more.'

diane o'thirst · Post by **diane o'thirst** » Wed Apr 26, 2006 12:48 pm

nogganoodle wrote:How much money do you reckon is a good amount to spend on food for the week?

I'm budgeting $65 for myself. This also includes my ice and water.
You're not a member of Costco, so I'd suggest Winco Foods. If you're a thrifty shopper you can fill up a shopping cart on $40 but you probably won't need that much food unless you're an acromegale giant.

One year our camp kitchen god budgeted $500 to feed a camp of 140 for a week and a half, we went to Winco, and came away with enough to feed half the damn block!

flipper · Post by **flipper** » Sat Jun 10, 2006 2:52 am

Took Green Tortoise last year and had a sterlite of supplies shipped out with another crew from my home base Chicago.

Lessons from GT's 150-person kitchen... Don't try to incorporate too many ingredients when mass cooking (a 15-ingredient tostada bar is overkill). As much as possible pre cut so you don't waste playa time chopping. Do allow for left over ingredients to work into your late week meals.

Lessons from me... Jarritos fruit soda kicks butt as a once a day treat. They are hecho en Mexico, and therefore designed to still taste good warm. These are found in Mexican groceries and often the "ethnic foods" of your mainstream grocery (and I bought mine at an near by national drugstore chain) Keep looking and you'll find the less common, but more playa friendly plastic 600 mL/20.25 oz bottles.

Energy bars are best for those times you're not hungry but know you need to fuel up.

Canned soups/stew are good to pack, but you probably won't touch them if all goes well.

The best meals have nothing to do with ingredients, they have to do with gifting to/from a new friend :!:

seelivemusic · Post by **seelivemusic** » Mon Jul 17, 2006 12:00 pm

My experiences:

I've cooked for 6 on my MRI international gas stove. I know that wind be can be a factor on the playa, but I have dealt with wind and extreme cold with this little bugger.

We mostly do pasta, dogs, beef jerky, granola, and other items previously mentioned. We do a nice breakfast the first morning (eggs & bacon) followed by a nice dinner (steak & fresh veggies) the next night. Try to plan foodstuffs that go well togther well later in the week. My end o' the week everything pasta salad in legend in my own mind. I also have sashimi the first night on the playa. Say what you will.

MRE's: yuck and they make you go poop too much.

I'm thinking spam this year as a special guest.

Post by **trilobyte** » Mon Jul 17, 2006 5:23 pm

Just finished reading all 6 pages, and I figured I'd contribute a reply...

As for the poster who suggested communal kitchens a couple pages back, I think that's best done on a camp-by-camp basis. Anything beyond that would require permits and such, and you'd likely tread the line of commerce as people paid their shares. I can't even imagine the logistics in doing something like a public community kitchen.

For my camp, each of the three shade structures is acting as its own autonomous unit with its own kitchen setup. We've all seen enough big camp drama to prefer doing things in smaller, manageable groups. Besides, 40 people probably would go hungry if we were all sharing a single 2-burner stove. So while there is replication with three setups, there won't be that much redundancy because the small kitchens are going to be in use (each one basically serving a dozen or more people). Besides, much of the kitchen gear has already been purchased by various campmates over the years - none of us is scrambling to find stoves and stuff.

Post by **trilobyte** » Mon Jul 17, 2006 5:29 pm

And figured I'd post a link, too...

Minimus

They sell single serving, small, and travel sizes of nearly everything. I was particularly interested in the mayo packets (more trash than a plastic bottle, but stores at room temperature), but they've got all the other condiments, steak sauces, hot sauces, etc. covered as well. The prices seem pretty reasonable, too. Enjoy!

diane o'thirst · Post by **diane o'thirst** » Sat Jul 22, 2006 5:36 pm

We're sorting out our kitchen and meal plans for the event. Two of us are doing a communal dinner and breakfast each; for my dinner I'll probably do something like Moroccan lamb osso bucco or maybe a dutch oven fritatta. IVillage recently e-mailed me a scrumptious-looking recipe that uses 6 whole eggs and 6 egg whites. For my breakfast I'm planning dutch oven biscuits, fresh fruit and yoghurt.

The nice thing is our camp only numbers five people, so meals will be nice and family-style.

Experience time: if you're getting together a camp kitchen, BE SURE TO ASK FAR AHEAD OF TIME IF ANYONE'S DIABETIC OR LACTOSE INTOLERANT OR HAS ANY KIND OF FOOD ALLERGY!! Don't assume the usual "nuts, MSG, yeast," I've met people who are allergic to chocolate, onions, garlic and anything from the nightshade family (eggplant, tomatoes, potatoes). It will massively impact what you're fixing and dealing with hungry, put-out people with dietary restrictions on-Playa can lead to some major, camp-shattering drama.

virgin · Post by **virgin** » Wed Jul 26, 2006 4:44 pm

Last Real Burner wrote:wow....

You guys have time to eat? there's just to much to see to much to do...

I'm late, I'm late, I'm late....

FOR REAL!!!!!!!!!!!!
I'm a virgin... and I'm not worried one bit about food! I mean if I were a kid with my folks, sure - cooking would be the highlight of the evening. Lets have S'mores .
But come on! I think I'll be lucky if I REMEMBER to eat! (I definately will eat... and understand the importance of nutrition, especially that week!)

I'm thinking my meals will be like this:
~cliff bars (the kind w/o the fancy melty frostings) = 180 cal. meal! and good.
~tear open tuna, pita/tortilla mayo/mus pks = substance and protein.
~trail mix w/o the melty chocolates = salty fix, fiber, protein ect.
~vitamine filled cereal (sans box) and single serve soy = easy to digest lots o vitamines.
~calcium chocolate chews (not really choc., like the tootsie roll idea) = nuff said
~turkey jerkey = why not
~baby carrots = A
~boxed soup, like squash or tomato that I can drink = something different to taste.
~peanut butter = tastey protein goodness
~Maybe a couple unripened avocadoes = good with the tuna. good 4ya
~honey stix =

and i'll gift them.
~cold or sun warmed "tastey bites" = cause everyone else is doing it.
~Advant edge power drinks = 180 cal meal for when you just don't feel like eating but know you should. This one, cause it's cardboard - not can

notice everything has little waste that breaks down.
no fire needed.
no ice needed.

yes it's boring
yes its easy
yes it's quick
yes you can make a meal from your bike
yes it will keep you energized

I'm missing fruits. But I don't eat them too much anyway, and I'm fine. I'm sure I could trade some jerkey for an orange anyway. Or maybe some dried fruits... but then you miss the goods and it's all sugar.

Any others like the items above you could recommend?

Post by **Eric** » Wed Jul 26, 2006 9:56 pm

virgin wrote: notice everything has little waste that breaks down.
no fire needed.
no ice needed.

No ice needed?
You have avocados, pita, tortillas & baby carrots on your list. How do you expect to keep them edible?

The pita & tortillas will be lucky to survive more than a day or two even in a cooler, and no chance without. The avocados & carrots have a slightly better chance to make it past the first day, but none of them will last the whole week without a cooler.

This isn't even considering your water, tea, lemonade, beer, cocktails or other beverages. They won't just be warm without a cooler- they'll be Hot Hot Hot and yucky.

As for trading for an orange- I've yet to see one out there, though I'm sure they are there. I had someone give me some cold grapes last year mid-week and I thought I was going to make a mess in my pants. Fresh fruit is a lovely precious thing on the playa as it goes bad quickly in the heat, and it's not a gift I would count on finding.

Remember- other than camps that are set up to share food, most are set up to fill their own members needs, not to trade with people.

If you can live on what you have listed, you're fine. I would definitely plan on a cooler however- you can get ice at Camp Arctica in Center Camp for a dollar or two and just bike it back to your camp.

virgin · Post by **virgin** » Thu Jul 27, 2006 3:07 pm

I have considered ice. But only for water and gatorade. I've never chilled my pita, carrots and avocado before. I'm preeetty sure you dont have to. The orange thing was hypathetical. I really don't plan on eating fruit. But really- Don't you think that list would work? It's fairly well rounded and highly functional. Am I missing something?

agodden73 · Post by **agodden73** » Thu Jul 27, 2006 4:05 pm

I am a virgin also, and this thread has been very helpful. Thanks to all who replied. I have planned:
Mini Quiche
Biscuits and Gravy
Banana Bread
Quesadillas
Meatball subs
Chicken salad Pitas
Chicken enchiladas
Thai Pork
Marinated Top Sirloin
Baked Ziti with meatballs
Chicken Biscuit Pie
Plus lots of snacks, veggies,hummus, etc...We are coming from Washington and plan on camping at the Rogue River before and taking about a week to get back to Seattle, so I need lots of food. We have a small trailer with a stove and oven so I'm planning on using that. And I have been vacuum sealing lots of food for the "boil-in-bag" plan. I love to cook and can't wait to get to Burning Man!!
Ann

mojo · Post by **mojo** » Thu Jul 27, 2006 4:13 pm

Sadly, he's right - the carrots and avocado will likely last a day at best without refrigeration. What does work is the pre-made gucamole at costco - it comes in a bag you can toss in your cooler. Bread of any kind tends to turn into a brick pretty quickly.

Your ice chest tends to help keep foods hydrated as well as keeping the temp down. Keep your pita tightly wrapped and in your ice chest and it may last a while.

What does work really well are chips and good salsa (try the Newman's Own Tequila Lime!!) The chips stay crisp and fresh all week. Peanuts and pretzels are good too and salty.

Post by **Eric** » Thu Jul 27, 2006 10:11 pm

virgin wrote:I've never chilled my pita, carrots and avocado before. I'm preeetty sure you dont have to.

As Mojo confirmed- you do absolutely need to keep them cool. Just remember that the playa is not an area that many humans inhabit year round for a reason- it's extremely harsh. The dust & dry air are natural dessicants and the moisture will be sucked out of your food if given a chance. This is also a Big Reason you need to keep hydrated.

We're not giving you this advise for our amusement. You asked, and we're giving honest answers. If you think your foods will survive without cooling even though you've never been to the playa, go for it. Just make sure you have back-up food to eat.

It's fairly well rounded and highly functional. Am I missing something?

Like I said- if you can live on what you listed, you're fine. I live on instant soups, tasty-bite like foods & Trader Joes burritos for entrees; pickles, saurkraut, olives & tortilla chips for snacks. Works for me, most of my campmates gag when I pull out the saurkraut.

diane o'thirst · Post by **diane o'thirst** » Thu Jul 27, 2006 10:31 pm

Presumptions and preconceptions of any kind are DEATH on the Playa.

You don't want to get out there and find out your carefully-laid grocery list ain't cutting it in terms of what your body needs. You don't want to fall flat on your face and wake up in the med tent two days into your Burn...or even five days.

You WILL need ice. Seriously. Plan to bring a cooler of the stuff, if only one. You can avoid the cooler mess if you freeze water bottles or ziploc bags (which is what I'm doing with my three).

virgin · Post by **virgin** » Fri Jul 28, 2006 10:09 am

I know you guys are helping, and thats why I'm writing. If you say ice is a must, I guess I can reconsider. I really dont want to though. I can do without carrots and avocados. And instead of bread I can use crackers. Or just eat the tuna and peanut butter plain. I'm pretty active. And I find that when I'm climbing a mountain or snowboarding, I get very hungry afterwards. But a med. snack feels fine. Big meals weigh me down. It's the vitamines and such that you need... not the filling. Maybe it's just me... but if I ate everything that agodden73 is planning to eat

in just 7 days

... I'd be spending my whole time in line for the porto pots.

I think you may have talked my into a little foldable cooler for cooling off. It does sound nice to fill up my Nalgine to the top with ice.. mmm . Maybe add some Jack.. double mmm. Also, I could fill up my camelback. Mine is insulated so it won't freeze, but I'm sure it also keeps cold longer. OK.... I'll bring a small cooler.

So who knows of a 24 hour supermarket on the way from Reno airport?
I'll have to buy all my food @ midnight.

Post by **AntiM** » Fri Jul 28, 2006 10:16 am

We have several meals of tuna and crackers. Yum. Tuna packets are grrrreat.

diane o'thirst · Post by **diane o'thirst** » Fri Jul 28, 2006 5:46 pm

virgin wrote: So who knows of a 24 hour supermarket on the way from Reno airport?

Raley's on Pyramid Way in Sparks, and of course Winco. Winco goooood. Winco cheap. Winco got everything on your list so you don't have to carry it from home.

Bring earplugs for the Winco run, though. You'd be surprised at how many people take their toddlers shopping at 2AM and it's a big, echo-y warehouse...

phil · Post by **phil** » Fri Jul 28, 2006 6:08 pm

So who knows of a 24 hour supermarket on the way from Reno airport?
I'll have to buy all my food @ midnight.

See Louise's 24hr shopping page at
http://civilizedexplorer.pbwiki.com/24hrReno

diane o'thirst · Post by **diane o'thirst** » Fri Jul 28, 2006 6:26 pm

Just spotted this on Sportsman's Guide site:

Self-heat-'n-eat hot drinks (coffee, cocoa, soups).

http://www.sportsmansguide.com/cb/cb.asp?a=280208

I'm cagey about the ingredients, I'd want to look at the label first. But that's just me. Thought I'd pass the word along.

Dining at Burning Man

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