Camp cooking for foodies does not have to be horrible. I found this out when I went camping this past winter. Yes, it was very cold but It was my first visit to Algonquin Provincal Park, a place I’ve always wanted to visit.
The park is located in southeastern Ontario and is 7653 square kilometers (2955 square miles). Camping is available year round from tent camping, yurt camping and backcountry camping. There are alot of recreational activities available as well.
When I told friends about this experience, their reaction was shock! I mean I am definitely a city girl but I’m open to new experiences. I was quite fearful about what we eat to be honest. But you know what? It turned out pretty great! I found out that you can also do more than trail mix or instant rice for dinner (not that there is anything wrong with that). But for the foodies out there, you can still eat well.
The main thing to worry about is what will you cook on? I discovered there is such a thing called a Trangia stove. The stove was created in Sweden in 1951 and is now a leading brand in camping cook sets.
This is an all in one travel kitchen that boils, fries, and bakes food. It is used by a lot of campers. You could probably bring this on a picnic in the park or on a hike. On my trip, I boiled water for tea and cooked pasta, made a vegetable stir fry, fried eggs for breakfast plus seasoned and cooked a duck breast. It was good!
The heat source for the trangia stove is a small burner that you add alcohol fuel to. Check the list of fuel by country. It’s very straightforward to use. Pour the fuel in the burner and light the wick. No smell, no smoke and no noise. The stove comes in two sizes. The small is for 1-2 people and the large is for 3-4 people. The pots are made of light weight aluminum for heat conductivity plus treated to be non-stick and scratch resistant. It packs up nicely for ease of transport.
I’m already looking forward to my next trip and planning my menu so stay tuned to see some recipes made on the Trangia stove.