This Snowpeak pot is a stainless steel tea kettle and was bought for the sole purpose of having it a spout. Using the plain rimmed MSR Alpine StowAway pot to pour chai was always a mess, with quite some amount of chai lost.
It took me a long time to come up with a decent meal cooked in camp. Having eaten pasta with sugared tomato paste for over a year I knew that should not have to be repeated ever again but how do you cook a tasty meal when you are not a cook and one that is also low on gas and water consumption?
I know most people who read this are not interested in vegetables, and the thing is, I wasn’t so much either a couple of years ago. Same when I met a Dutch cyclist in Pakistan, I was not interested the slightest bit (a few years prior that I cycled 50.000 kilometres). May I try to inspire you once more, and promised, the next time with a touring story.
Food. One can not do otherwise than loving Indian street food, in particular the dishes available at truck dhaba’s. The inventiveness of African mom’s is not to dismiss either. They cook up delicious meals with leavy vegetables and home-made palm oil. A delight for a cyclist on sandy roads through the few patches of virgin forest. I vividly remember my breakfast at restaurants lining the streets in Sana’a, though busy with clientele I would eat in quietness. Fresh fish perfectly fried, while goat heads would simmer next to where I sat. In the far away past I would wander the streets of Bangladesh and Pakistan in search of a restaurant mentioned in the Lonely Planet, sometimes it took me hours to find such place, not seldom wandering off forgetting to eat. Though my own prepared sugary tomato paste pasta in the desert was tasty and bread fried in olive oil whether at a soppy wet Patagonian patch, the hostile windy pampa or a sweltering Argentinian yerba mate grove was always good enough. Food mixed up with sand in Mauritania, quick decaying beef in warm sunny Bolivia and constipation enhancing dishes in Paraguay, it all had its charm.
Heike has asked me again for an interview, this time about cooking a meal while cycling. I love being interviewed and had a lot of fun making pictures just for Heike’s questions.
Plus
I am was quite fully satisfied with the Svea 123. I even use it in hotel rooms, though I am very careful not to spill fuel and always put a folded windscreen underneath the stove as not to burn the hotel down.
Cycling Cindy