RE: [Philmont] - philmont Digest - V01 #1373

Well, we never had the "holey" bag problem, I believe we brought our own
spoon though that was designed for nonstick cookware, and we couldn't burn
the food because we reconstituted it just like you did. The turkey bags
were tiny in comparison to other trash and were ideal yummy bags. They
never slipped down in the pot either because we had the right size.
 
But really, whatever works for your crew is the way to go. I've seen crews
dump their dinner while reconstituting in the original containers, but
accidents happen with all of the methods. I was never so happy we used
turkey bags after accidentally dumping the cook pot sitting on the stove as
we were boiling water, that could have been more than just water (although
we were in the last night of the trek and we barely had enough fuel left to
boil a second batch!). But no one went hungry that night, thank goodness.
 
All the advantages of the way you do it, and I guess the penalty is carrying
sufficient bags for the entire trek (total weight approx 3 oz.). We cooked
the food in 1 big batch too, so it stayed hotter as it reconstituted.
 
But each to his own, do what you like best and what you practice on your
warmups...

   _____

From: owner-philmont@troop47.com [mailto:owner-philmont@troop47.com] On
Behalf Of Dave Parmly
Sent: Thursday, May 12, 2005 10:03 PM
To: Multiple recipients of list philmont
Subject: RE: [Philmont] - philmont Digest - V01 #1373

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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