Well, call me stupid but I do not understand the allure of the turkey bag. There is a possibility of burning/poking a hole, they fall down in to the pot (great idea on clothespins to solve that), they generate trash and they have to brought/carried. None of those are significant, but they are limitations all the same.
Using the same bags the products come in means you need no additional "stuff" and none of the products out there need to be cooked or simmered. It only needs to be reconstituted. Poring boiling water into the bag in the proper quantity, stirring (all safely away from a stove) and then rolling the bag shut and let it sit for 5-8 minutes and you're in business. The boiling water can be used to dip-sanitize bowls before measuring out and there was enough left over for a cup of coffee and some to make the human sumping process a warm event. The Philmont bags are food quality, the outer bags are easily heavier/as heavy as any turkey bag and you have 6 of them readily available at every meal. The smaller bags can be used for the lesser quantity items (peas, beans, etc) and the large ones (usu. 2 per dinner) were for the main course/entree.
Don't get me wrong, the turkey bag is a valid technique, which I have used. But if a technique can be improved upon, why not try?
Dave Parmly
Knoxville, TN
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Received on Thu May 12 22:17:47 2005
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