Oh yes, totally, I zzzzzzzzztheCryptofishist wrote:I think you meant:I'm like an 8-year-old in that I run around screaming and yelling until it's sleep time, then fal asle--
Realistic non-cooler based menu planning
- The Hustler
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"I knew it was wrong, but I did it anyway."
Jesus fuckhole, what the fuck was that?
"Playa dust might be the cleanest, most corrosive filth you'll ever love," Savannah said.
Jiā yóu!
Jesus fuckhole, what the fuck was that?
"Playa dust might be the cleanest, most corrosive filth you'll ever love," Savannah said.
Jiā yóu!
- Charlie Parker
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Re: Realistic non-cooler based menu planning
I work in a sandwich/pizza place and one thing we sell is giant kosher pickles. I asked my boss if they would allow me to buy a bucket (40-50 pickles) from them at the wholesale price, and she said yes. I think I know what I'm gifting.
Also, there will be plenty of pickle juice if anybody needs some for their bloody marys.

Also, there will be plenty of pickle juice if anybody needs some for their bloody marys.
"Be the change you wanna see in the world."
"Bears are crazy, Willie. They'll bite your head if you wear steak on it."
"Bears are crazy, Willie. They'll bite your head if you wear steak on it."
- MisterSaunders
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Re: Realistic non-cooler based menu planning
Quick note on Tasty Bites, or similar boil-in-the-bag "Indian" stuff... I find a can of garbanzo beans dumped into them (you can warm them in the water you're heating the sachet in, or just tip them in cold) hearty's things up quite nicely if it otherwise feels a bit too much like a bowl of hot, oily sauce. Yes, even the ones that already have garbanzo beans in them ... but equally the spinach/paneer &/or lentil packs.
Likewise, a can of garbanzo beans added to a pot of flavored cous cous has often served as a good one-pot meal for two at playa-appetite levels.
Likewise, a can of garbanzo beans added to a pot of flavored cous cous has often served as a good one-pot meal for two at playa-appetite levels.
Re: Re:
It doesn't have to be Wonder Bread or anything. It just can't be fresh artisan bakery bread that bills itself proudly as "no preservatives" and is meant to be consumed in 2-3 days tops.Sunkix4 wrote:Good call! I'm anti preservatives, but I never thought of their benefits at Burning Man.Dork wrote: cheap bread (you want the stuff with preservatives)
You can still get whole grain commercially made bread. Just store it in a cool, dry place (not in the car or a hot tent) and open it daily for up to 30 minutes to air it out, preferably facing away from wherever the wind is coming from. This is counter-intuitive, leaving bread open, but it can keep bread nice for 5+ days. Last year I never did get mold at all, actually.
But concentrate it in your early meals, just in case.
- junglesmacks
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Re: Realistic non-cooler based menu planning
Interesting.. and true how you can think to mix canned veggies/items with pre-cooked things to make them stretch a little...MisterSaunders wrote:Quick note on Tasty Bites, or similar boil-in-the-bag "Indian" stuff... I find a can of garbanzo beans dumped into them (you can warm them in the water you're heating the sachet in, or just tip them in cold) hearty's things up quite nicely if it otherwise feels a bit too much like a bowl of hot, oily sauce. Yes, even the ones that already have garbanzo beans in them ... but equally the spinach/paneer &/or lentil packs.
Likewise, a can of garbanzo beans added to a pot of flavored cous cous has often served as a good one-pot meal for two at playa-appetite levels.
Flavah' savah'..
Savannah wrote:It sounds freaky & wrong, so you need to do it.
Re: Realistic non-cooler based menu planning
bump
I'm the MAN in a truck, burner who is stuck, you're in luck! I'll whip out my BIG tow chain and not charge you, not even one lousy buck!
- MyDearFriend
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Re: Re: BREAD
Savannah you Goddess I followed your instructions and had fresh sandwich rolls for 8 days.Savannah wrote:It doesn't have to be Wonder Bread or anything. It just can't be fresh artisan bakery bread that bills itself proudly as "no preservatives" and is meant to be consumed in 2-3 days tops.Sunkix4 wrote:Good call! I'm anti preservatives, but I never thought of their benefits at Burning Man.Dork wrote: cheap bread (you want the stuff with preservatives)
You can still get whole grain commercially made bread. Just store it in a cool, dry place (not in the car or a hot tent) and open it daily for up to 30 minutes to air it out, preferably facing away from wherever the wind is coming from. This is counter-intuitive, leaving bread open, but it can keep bread nice for 5+ days. Last year I never did get mold at all, actually.
But concentrate it in your early meals, just in case.

"Burning Man ruined my life as I knew it, and I have never been happier." -mgb327
"BTW I'm not your wife so don't lie to me." -Ratty
"BTW I'm not your wife so don't lie to me." -Ratty
- mudpuppy000
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Re: Realistic non-cooler based menu planning
Rice works well too.junglesmacks wrote:Interesting.. and true how you can think to mix canned veggies/items with pre-cooked things to make them stretch a little...MisterSaunders wrote:Quick note on Tasty Bites, or similar boil-in-the-bag "Indian" stuff... I find a can of garbanzo beans dumped into them (you can warm them in the water you're heating the sachet in, or just tip them in cold) hearty's things up quite nicely if it otherwise feels a bit too much like a bowl of hot, oily sauce. Yes, even the ones that already have garbanzo beans in them ... but equally the spinach/paneer &/or lentil packs.
Likewise, a can of garbanzo beans added to a pot of flavored cous cous has often served as a good one-pot meal for two at playa-appetite levels.
Flavah' savah'..
- junglesmacks
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Re: Realistic non-cooler based menu planning
FWIW, this year was the last year that I'll go without a cooler.
The girl and I were craving fresh fruits and veggies all week, and having to intrude on friends' cooler space every day for cold drinks got old quick. The vow for next year is to stay way healthier and eat much better out there, as there is a direct correlation to how well you treat your body out there and your overall fun level. If you're zapped for energy each night from lack of proper nutrition.. you're not having as much fun.
Up on the "want" list for next year is a gas powered blender for daily smoothies..

The girl and I were craving fresh fruits and veggies all week, and having to intrude on friends' cooler space every day for cold drinks got old quick. The vow for next year is to stay way healthier and eat much better out there, as there is a direct correlation to how well you treat your body out there and your overall fun level. If you're zapped for energy each night from lack of proper nutrition.. you're not having as much fun.
Up on the "want" list for next year is a gas powered blender for daily smoothies..


Savannah wrote:It sounds freaky & wrong, so you need to do it.
- Drawingablank
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Re: Realistic non-cooler based menu planning
Although we did bring a cooler for the beverages, we pretty much planned to do without cooking the entire burn and brought mostly canned stuff, granola bars, and cereal. Due to greatly reduced appetites, we barely ate any of it.
Although I generally eat the same way whenever camping, I must say the few times I had fresh cooked food that week were heavenly. This included a cheesburger, chicken drumstick, and maple glazed bacon (the most delicious thing I've ever tasted).
Next year we plan to do more cooking, or at least plan to have that option should we get ambitious enough to fire up a grill or stove.
Although I generally eat the same way whenever camping, I must say the few times I had fresh cooked food that week were heavenly. This included a cheesburger, chicken drumstick, and maple glazed bacon (the most delicious thing I've ever tasted).
Next year we plan to do more cooking, or at least plan to have that option should we get ambitious enough to fire up a grill or stove.
Savannah: I don't know what it is, but no thread here escapes alive. You'll get 1 or 2 real answers at minimum, occasionally 10 or 12, and then we flog it until it's unrecognizable and you can't get your deposit back.
Yet Another Crappy Birgin Guide
Yet Another Crappy Birgin Guide
Re: Realistic non-cooler based menu planning
in the alternate world I eat pretty well, I do not eat pot-noodle type food, but we bought some for BM, I so glad I did, it was quick and easy and filled a hole when needed.
Re: Re:
My cheap bread (Sara Lee lo cal/lo carb wheat bread from Wallyworld) stayed fineDork wrote: cheap bread (you want the stuff with preservatives)
all week. It was still fine Wednesday afterward when I threw it out.
I only ate about 1/3 of my food and continued trying to finish canned stuff in hotel (with electric hotpot)
the 3 days after I left. Took lightweight dried stuff on plane.
I drank so much at others bars I hardly touched my beer. Ending up gifting a 30 pack of Tecate to
the Party Naked Tiki Bar on Thurs and a 12 pack of Fat Tire to BMIR on Monday. still left about 20 cans
of beer & a good cooler at 2am in courtyard of a Sacramento motel. It was GONE by 4am


crash & burn ski lessons given
Re: Realistic non-cooler based menu planning
I saw a chainsaw gas blender serving Margaritas in 2007. One of the most awesome things I've seen yet.junglesmacks wrote: Up on the "want" list for next year is a gas powered blender for daily smoothies..![]()
They literally took a gas chainsaw apart and jury rigged a bracket holding the blender.
It made the most gawd awful noise as if it was about to saw your leg off then poured out great Margaritas !!

sorry no pictures.
crash & burn ski lessons given
- junglesmacks
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Re: Realistic non-cooler based menu planning
skibear wrote: It made the most gawd awful noise as if it was about to saw your leg off then poured out great Margaritas !!
![]()
Lol.. yeah this was the first year that I'd seen one. It was at the Euro camp at the 9 o'clock portal. They let the girl come around the counter and try it. It was pretty much all kinds of awesome.
Savannah wrote:It sounds freaky & wrong, so you need to do it.
Re: Realistic non-cooler based menu planning
Annnnnnnd I'm back in love with the human race.junglesmacks wrote:skibear wrote: It made the most gawd awful noise as if it was about to saw your leg off then poured out great Margaritas !!
![]()
Lol.. yeah this was the first year that I'd seen one. It was at the Euro camp at the 9 o'clock portal. They let the girl come around the counter and try it. It was pretty much all kinds of awesome.

- junglesmacks
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Re: Realistic non-cooler based menu planning
Savannah wrote:
Annnnnnnd I'm back in love with the human race.
Don't ever leave us again!
Savannah wrote:It sounds freaky & wrong, so you need to do it.
Re: Realistic non-cooler based menu planning
this plus a half avocado to even out the heat is so tasty!! even some croutonsMisterSaunders wrote:Quick note on Tasty Bites, or similar boil-in-the-bag "Indian" stuff... I find a can of garbanzo beans dumped into them (you can warm them in the water you're heating the sachet in, or just tip them in cold) hearty's things up quite nicely if it otherwise feels a bit too much like a bowl of hot, oily sauce. Yes, even the ones that already have garbanzo beans in them ... but equally the spinach/paneer &/or lentil packs.
Likewise, a can of garbanzo beans added to a pot of flavored cous cous has often served as a good one-pot meal for two at playa-appetite levels.

avocados are great OTP, just make sure to get some that are really green and un-ripe.
eggs are great as long as they are stored in a shady dry place (like under the vehicle where no sun hits)
OLIVES!! especially garlic stuffed olives in white wine OMG
the OP mentioned no hassle/prep, just in and out of the grocery store. dried mung beans and alfalfa seeds sprout great on the playa. you just need a towel/ tinfoil to cover them for the first few days (mung take 2-3 days, alfalfa take 5-6). items you need: cheesecloth, wide-mouth mason jars and elastic bands. it was SO nice to have fresh sprouts on the final saturday! the only responsibility is to rinse them twice every 24 hours until they are ready.
Re: Realistic non-cooler based menu planning
another one of my non-cooler faves OTP is spirulina powder (heaping half tsp) and greens powder (heaping tbsp) mixed with water.
the best greens powder that i have come across in the past 8 years is called Nova Greens Superfood from a company called Naturally Nova Scotia. Not sickly sweet and super palatable.
add 5ml of lemon flavored cod liver oil (good for joints and has anti-inflammatory effects) and you're set. store the greens powders and oil with the fresh eggs under the vehicle.
the best greens powder that i have come across in the past 8 years is called Nova Greens Superfood from a company called Naturally Nova Scotia. Not sickly sweet and super palatable.
add 5ml of lemon flavored cod liver oil (good for joints and has anti-inflammatory effects) and you're set. store the greens powders and oil with the fresh eggs under the vehicle.
Last edited by Lassen Forge on Wed Oct 05, 2011 1:31 pm, edited 1 time in total.
Reason: Per OP's request to remove the link erroneously inserted after edit cutoff window expired. bb sue, mod., ePlaya
Reason: Per OP's request to remove the link erroneously inserted after edit cutoff window expired. bb sue, mod., ePlaya
- International Incident
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Re: Realistic non-cooler based menu planning
Bumping this as it has great ideas!
Re: Realistic non-cooler based menu planning
There are only so many options for vegetarian canned food. Last year I bought cans food and just couldn't get myself to eat it.
Tortilla and bread worked great. I am normally not a picky eater. But on playa, I just couldn't get myself to eat anything that wasn't enticing. Who would have thought.
This year, I have plans for unrealistic, home-cooked meals on playa.
Tortilla and bread worked great. I am normally not a picky eater. But on playa, I just couldn't get myself to eat anything that wasn't enticing. Who would have thought.
This year, I have plans for unrealistic, home-cooked meals on playa.
In my world there's only legible and more legible.
-Bob
-Bob
- junglesmacks
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Re: Realistic non-cooler based menu planning
This year, I'm finally bringing a cooler.
Savannah wrote:It sounds freaky & wrong, so you need to do it.
- Simon of the Playa
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Re: Realistic non-cooler based menu planning
this, some pickles, chicken fat and some cel-ray, its all you need.
you live can for 40 years in the desert on this shit.

you live can for 40 years in the desert on this shit.

Frida Be You & Me
- theCryptofishist
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Re: Realistic non-cooler based menu planning
Coincidentally, you won't shit for those forty years.Simon of the Playa wrote:this, some pickles, chicken fat and some cel-ray, its all you need.
you live can for 40 years in the desert on this shit.
The Lady with a Lamprey
"The powerful are exploiting people, art and ideas, and this leads to us plebes debating how to best ration ice.
Man, no wonder they always win....." Lonesomebri
"The powerful are exploiting people, art and ideas, and this leads to us plebes debating how to best ration ice.
Man, no wonder they always win....." Lonesomebri
- Simon of the Playa
- Posts: 20523
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- Camp Name: La Guilde des Hashischins
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Re: Realistic non-cooler based menu planning
on the upside, you save a fortune on toilet paper.
Frida Be You & Me
- theCryptofishist
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Re: Realistic non-cooler based menu planning
But when it comes you want something so filled with cotton fiber that robbidobbs would have a kniption fit.
The Lady with a Lamprey
"The powerful are exploiting people, art and ideas, and this leads to us plebes debating how to best ration ice.
Man, no wonder they always win....." Lonesomebri
"The powerful are exploiting people, art and ideas, and this leads to us plebes debating how to best ration ice.
Man, no wonder they always win....." Lonesomebri
- H.G.Crosby
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Re: Realistic non-cooler based menu planning
ach,
two-ply is for goyim.
two-ply is for goyim.
Once I noticed I was on fire, I decided to relax and enjoy the fall™
-
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- Location: Redding, CA
Re: Realistic non-cooler based menu planning
How do onions hold up out there? Red Onion would really make my dish pop. I sure could use a bag if it won't turn to soup by Thursday.
1998,1999,2000,2001,2002,2003,2004,2005,2009,2012
Re: Realistic non-cooler based menu planning
onions ..fine.
just be careful not to moop all over the place with the papery outer layer of onions.. its a real pain inthe ass to dig them out of the playa.
just be careful not to moop all over the place with the papery outer layer of onions.. its a real pain inthe ass to dig them out of the playa.
Don't link to anything here!
- Sunny D
- Posts: 49
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- Camp Name: Pour Decisions Winery
- Location: Venice
Re: Realistic non-cooler based menu planning
A healthy side dish I like to make is quinoa in thai curry sauce with slivered almonds. Add green onions if you do have a cooler. Easy recipe.
1 Cup - organic free range chicken broth
1/4 Cup - thai curry sauce or any curry of your choice
1 Cup - quinoa
1 lime
1/3 Cup - slivered almonds. You can do more or less depending on the texture and flavor you want.
1/4 Cup - green onions
Boil broth and curry, add quinoa, cover, stir occasionally, let simmer until you can fluff it with a fork. Add your almonds, onions, and then lime juice that baby. Makes 4 servings, but since I'm camping with six others, I will not have anything leftover to refrigerate. Perfect.
Delicious, healthy, easy, and VERY filling!
1 Cup - organic free range chicken broth
1/4 Cup - thai curry sauce or any curry of your choice
1 Cup - quinoa
1 lime
1/3 Cup - slivered almonds. You can do more or less depending on the texture and flavor you want.
1/4 Cup - green onions
Boil broth and curry, add quinoa, cover, stir occasionally, let simmer until you can fluff it with a fork. Add your almonds, onions, and then lime juice that baby. Makes 4 servings, but since I'm camping with six others, I will not have anything leftover to refrigerate. Perfect.
Delicious, healthy, easy, and VERY filling!
Pour Decisions Winery 3:15+E