RE: [Philmont] - philmont Digest - V01 #1439

Can't argue with the additional trash, although we are talking about a bag that is extremely low on the bulkage (turkey bags before use are about the size of a Urraca Trail patch). The only "but" that I would have with the food-bag method is what if the bag(s) tip over? The turkey bags are twisted closed and contained inside a pot (I don't cook in them, only rehydrate, so our process is identical to yours from that standpoint).

But beyond that, I'd say it's six in one hand, half-dozen in the other.

--
Joe Tavares
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> The 2 turkey bag techniques described on this thread are variations on
> the Principle that Phil Phood only needs re-hydration, not
> boiling/simmering, etc. to become ready to eat.  In our crew vernacular,
> PRINCIPLES are something virtually everyone can agree upon; TECHNIQUES
> are subject to debate and opinion.
> 
> The back country cooking technique popularized of late calls for the use
> of durable plastic bags designed to contain hot food items without
> damage.  To employ the technique, one must purchase these bags
> beforehand and bring enough to last the duration of one's trek.  They
> cost and weigh little and take up virtually no space.
> 
> Our crew employs an alternative technique that does not require the
> additional purchase of any bags and ensures that there will always be
> enough because one uses the bags the food comes in.
> 
> Our crew technique uses the bags the food comes in to accomplish the
> re-hydration rather than bringing the turkey bags.  Between 6 bags per
> meal (assuming a 12-man crew), there is more than enough capacity to
> re-hydrate the foods.  Some ingredients will bulk up more than others
> and we used the large bags for bulkier items and the small bags for the
> smaller portion things, like beans.
> 
> Our technique avoids putting any food-contained bag into any pots at
> all.  We use medium sized rocks arranged into little corrals to keep the
> bag from spreading or tipping, although we also used logs, etc to do the
> same thing.
> 
> Our ranger preferred our technique to the Turkey Bag system in that it
> had no "buts" to it.  I mean, you don't have to say "It works well,
> but..."  There is no additional trash to carry out.  There are no
> additional items to purchase, remember to pack and carry, there are no
> holes in bags to get pots dirty. One pot is used exclusively to boil
> water and the only thing that goes into the water is the cup to draw it
> out.  With practice and planning, one pot is enough to boil enough water
> for coffee, the meal itself and enough water left over to make warm
> rinse water for clean-up.
> 
> Please note that the Principle of Re-hydration is constant.  The
> Technique being discussed is "Turkey Bag" or "Bag the food came in" to
> accomplish the re-hydration.  There is little debate that using either
> technique will save water, pushes faster clean-up and promotes
> whole-meal consumption.  The Turkey bag technique simply has more "buts"
> then our alternative.
> 
> If you want a more detailed version of the Crew 506 re-hydration
> technique, e-mail me so we don't waste the time of people who want to
> discuss more important things.
> 
> Dave Parmly
> Knoxville, TN
> RLTW!
> 
> 
> 
> 
> 
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As you gather around this virtual campfire with fellow
Scouts and Scouters, do your best to be trustworthy,
loyal, helpful, friendly, courteous, kind, obedient,
cheerful, thrifty, brave, clean and reverent.
-------------------------------------------------------