Posts Tagged ‘burning man recipes’

Jaded Veteran’s Guide to Burning Man: Feed me, Seymour!

August 6, 2019

 

As always, the hot pink links are hilarious, helpful, maybe both.

Food at Burning Man. What a PITA. At least for me, being gluten-free and surprisingly healthy, when it comes to food.

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I don’t think, due to the large amount of MOOP, I’d live off cold cans of ravioli even if I could buuuuut it’d be nice to have the option. Food is hella important at a burn. Because your body is important. Take. Care. Of. Your. Body.

One tip I always give n00bs: Time your eating. Don’t wait until you feel hungry. Try to give your corpse some calories every few hours so you can keep running around acting a fool.

Eat food when it’s offered. Put it in your pocket for secret eating. Drink water when it’s offered.

Me…I don’t even know…even after 10 years of TTiTD and regionals I end up not having enough of something or too much of something else, despite meticulous notes from the previous year. Pro tip: don’t go shopping for one person at Costco. 

How I pack: I sit down with pen and paper, close my eyes, and run through my day. Wake up: what do I need? Breakfast: What might be good? Getting ready to leave camp: what do I need to do?

Every year I list what food I pack and I keep my Reno receipt to see what I bought (which is always interesting, because it’s at a strange grocery store with an unfamiliar layout and unknown offerings.

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After the burn (theoretically) I examine both lists to see what worked, what didn’t work. This has been tremendously important to me as Burning Man has never happened for me when I could afford it (got the time, no $$, got the $$ it means I’m employed and don’t have the time). I cannot buy shit I will not use. I often have to fly, which means flying with my cooler and not having the luxury of shopping where I want, when I want, with a second cooler (or the option to buy one).

For the most part, my insane note-taking and list-making is a boon. My packing is minimal, my personal comfort is maximized. Except…freakin’ food. Here’s what I have figured out:

I don’t cook at burns. That’s time I could be spending doing awesome shit.

I don’t cook at burns. That’s space wasted on pots and pans – and a stove and fuel, and dealing with grey water.

The point of food for me, at a burn, is sustenance. Maximum feed and nourish (I hate that word) my body, minimal effort and mess.

Sooooooooooooooooooo…I eat a lot of sandwiches! Sandwiches are great. Carbs, fat, protein, no mess, portable, can make it ahead of time to make future you happy (see my notes on drinking at Burning Man).

I covered coffee in the post about how I start my days, and my coffee mug in the post about drinking at Burning Man. Here’s the food stuffs I count on, splurge on, and don’t bother with.

Must-haves:

GF bread – usually just one piece, with: packs of mayo from gas stations, salami, havarti, maybe lettuce if I had room in the cooler. I don’t really like other deli meats, they’re dry. Prepackaged chicken salad and whatever else the deli section has.

If I have the budget I’ll get Swiss cheese, too. If I had a free-for-all budget I’d have spinach artichoke dip, chips, sliced onions, and avocado. You can also get squeezable mayo, as a compromise between MOOP and cooler space.

Schar’s was my go-to, since you can get it at WalMart and I like supporting a GF bakery that’s been around for ages. Their ciabatta buns make PERFECT little sandwiches.

For bread-bread, though, new player Canyon Bakehouse makes the best slices. Perfect toast. Not too dense/heavy.

BM aside, if you have a GF person in your life win their heart forever with Schar’s chocolate caramel cookies and chocolate shortbread cookies. Have some in camp to surprise GF people with and enjoy the tears of joy.

This year I’ll be taking my paleo bread. It’s thinner, nuttier, sweeter but grain-free and fewer carbs. I get a loaf when it’s on sale at Kroger and freeze it. AND DEAR LORD THESE BROWNIES. Y’ALL. BROWNIES ARE STUPID. EAT SOME CAKE. BUT THESE ARE SO GOOD.

And that’s it! Sandwiches and brownies. Have fun!

Just kidding.

….mostly.

A new thing for this year is Siete’s grain-free wraps. Siete is a family of witches who make magical gluten-free, healthy wraps that don’t suck. Make a cold wrap and it’s not too chewy. It holds together. Make a quesadilla. It doesn’t get all greasy and weird. I’ve only had the cassava, so that’s what I’m getting; if you try another one let me know how it is!

Lance’s gf cheese crackers, serving size: one fist-full shoved into my mouth. In 2017 I backed over my bag of dry groceries and ate cracker crumbs all week.

Chocolate milk The only good thing to come out of that Costco saga. I don’t drink it IRL and the MOOP is annoying, but out there, crackin’ this cold one, changes your day. If you have cooler space, Silk’s Dark Chocolate Almond Milk is a real treat.

Annie’s GF mac and cheese Another trade-off between MOOP and mental health. Pour in boiling water. Add a gross-ass can of chicken (tuna, whatever). Late-night snack turns into a treat.

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Alternately, less MOOP and more fat girl (due to the larger one-serving size), Annie’s “deluxe” works the same way. Add boiling water, let the pasta sit, stir in sauce.

Also new this year, if I can find it: Roots Hummus. I don’t really like hummus, except maybe my own, but this Asheville company makes hummus I *want* to eat (the garlic or beet one). You know, as opposed to eating it because it’s the only thing left besides the snow peas from the ranch dressing platter nobody wanted.

Which is also how I feel about hummus companies getting high in the development room.

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…I’m blanking. Let me see if I can find my list.

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QotD and Playa Provisions

August 18, 2011

“I shall go on shining as a brilliantly meaningless figure in a meaningless world.” 
— F. Scott Fitzgerald, The Beautiful and Damned 

Got a spammy comment, but the product’s pertinent (my penis is plenty big, my prescriptions are covered by insurance and I know how to meet Russian single ladies, da?)

Hard not to like someone with a cartoon, Star Wars menu and an innovative idea – not to mention, to my surprise, the prices are COMPLETELY reasonable.

Pork Posole – $55.00 (Five 12 oz. Portions)
Pork Braised in a thick rich smokey tomato broth with hominy and onions – Cabbage lime and radish on the side

Chicken and Sausage Gumbo – $45.00 (Five 12 oz. Portions)
Chicken thighs with andouille sausage cooked with herbs, spices onions, celery and green bell peppers

They should deliver me some granola (they don’t deliver) to review, moo hoo ha ha.

Quinoa Granola – $25.00 (Five 4 oz. Portions)
Quinoa flakes, almonds, sugar, sunflower seeds, cinnamon, grapeseed oil, maple syrup, vanilla (Gluten Free!)

They have packages that come prepacked in an ice chest you keep, and list/sell everything you need to heat the meals up. Pretty darn nifty if you ask me.

As someone who has totally, completely lucked out with a wonderful camp chef who goes beyond out of his way to include and accomodate her, I haven’t experienced the hassle of meal planning, prep and execution but it seems Playa Provisions would def be worth it for other travellers like me, who need a simple, compact way of eating well while in BRC. Man, that was a long sentence. But you know what I mean, not everybody can travel with a full kitchen set-up. Pot. Heat source. Water (melted ice). Spork – eat it out of the bag. Done. Pretty cool.

August 13, 2011

Mod Mischief asks,

I’m currently looking for recipes for making booze at home on the cheap. While not totally Burning Man related, it seems like the sort of thing you might know about (or at least support in concept).

PS: We’re keeping it legal, so no distilling, but otherwise we’re open to any and all suggestions for delicious home-brew concoctions (and associated cocktails).

PPS: Bonus points if you can point me in the right direction for awesome bottles or containers to store it in

I’m guessing you mean like, flavored booze recipes? Not from-scratch? The only thing I’ve really done (besides sangria) is bacon vodka. It’s pretty simple. Fry some bacon, put it in a jar with vodka, freeze. Freeze so the fat will become solid. Then, filter. Filter and filter some more. Otherwise, you’ll have bacon vodka with mushy fat balls in it.

I had planned to make several varieties: wasabi, ginger, peach, pepper…I have local peaches and hot peppers. Though I could add some wasabi powder and grated ginger…but since I’m not driving, none of that will happen. I might still try the peach and pepper…my plan is just to get a bottle of vodka and add sliced peaches/the whole pepper.

I do have a recipe for apple jack…mmm, apple jack! It’s Everclear + apple juice (I would use cider) + cinnamon sticks…delicious. Not Martha has been experimenting with “grapefruit tarragon infused” vodka.

 I love grapefruit, and it’s pretty. Strawberry is right up my alley, I LOVE strawberries. As you can see, it’s pretty simple to infuse vodka – I’m thinking, as I type this, about fig vodka. Make the water/sugar simple syrup + figs + vodka…that’s my kind of kitchen witchery!

I have a mead recipe at home I’ve yet to try, and a friend who makes all sorts of delicious wines – he has the implements, the big glass jugs, the curly thing, etc. I’m not so fancy, so the infusions work for me.

As far as containers, I’ve been hoarding misc. bottles that I bought, but you might also want to post on Craigslist/freecycle, and keep an eye out at thrift stores. Me being me, though, mason jars suit me just fine! If I had a vaccum sealer thingie, like those boys with the pre-made Manhattans, that could be super fun. Attach a little straw and hand out grown-up Capri Suns!

Sahale Snacks Valdosta Pecans Snack Mix – and booze

April 9, 2011

Sahale Snacks Valdosta Pecans Snack Mix are tasty.

Naturally sweet (I love pecans) and peppery…

“Black-peppered pecans, sweet cranberries and a touch of orange zest,” skrait from the bag. Snack food but I found I wasn’t eating a lot, the flavors were pretty satisfying (unlike, a bag of Cheetos, which must be consumed in its entirety). I got them at WalMart, where I saw

Coincidentally, those are the two flavors I tried. Total waste of money.

“Grab a handful! These pouches go right from the store to the freezer…and come out as something truly unique. The taste, consistency, and refreshment of a frozen blender drink…without the blender…the clean-up…the noise! You rip open the top and pour a slushy cocktail, created by America’s premier cocktail experts…into your glass, or right into your mouth.”

And only 5% alcohol. I actually froze them, though I don’t like frozen drinks. The slushiness is inconsistent (IE, you end up with mostly slush). The margarita flavor was pretty margaritary in that straight-outta-the-bottle unnaturally green margarita way. I don’t like those. The strawberry one was pretty good, tasted just like an Icee. Couldn’t taste the booze in either of them. I like the taste of booze. Drink Kool-Aid and roofie yourself if you’re just drinking to “loosen up.”

They’d be cute for novelty gifty purposes (like an ice cream truck, but hand out these instead of popsicles), but not as cute as homemade booze popsicles – like the chocolate bourbon ones I tried to make – and too MOOPy.

for your amusement

February 4, 2011

Here’s 10 things you can make with a coffee pot. You can get a propane-powered one (Coleman makes them) – though you’ll need two, unless you don’t drink coffee. In college, I used a Rival pot in a similar fashion. Takes up less room than a camp stove. But not a little burner. But it’d be more steady than one of those.

NASACAR (Non-Accredited Sport Centered Around Rednecks) exists because of bootlegging – so does Mountain Dew (well, moonshine). Somehow, the idea of Burt Reynolds runnin’ from Smokey in a horse and buggy amuses me.

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June 9, 2010

I find myself without my partner-in-crime, this summer.

She of the stove, and French press.

I’ve never camped with a stove, I bring food that doesn’t involve cooking. I wander the fields, in search of a decent cup of coffee. However, I’ve been spoiled, my last few excursions, by having neighbors who bring such luxuries as “coffee” and “stoves.” Sitting around camp in one’s skivvies, without having to put in contacts or on shoes and drink coffee until cognizance ain’t so bad.

So, then, I need a camp stove and a French press.

Less dishes to wash. I am all about not washing any dishes.

“Soto OD-1R Micro Regulator Stove”

2.6 oz, 4.5 out of 5 stars at REI, not a con listed.

OR

Jetboil.

Jetboil, jetgoil…I’m gonna take you ’round the world…if you’re singing along, we should hang out.

It has a little loop on the handle, you could beaner it to something. And it comes in colors, ooo, shiny! And with a coozie

…a translucent drink-though lid that lets you check on the contents of the cup so you’ll know precisely when your water begins to boil

  • Translucent measuring cup with easy-to-read lines unsnaps from the bottom of the cooking cup, giving you a convenient tool for preparing meals and hot drinks (sweet! I had this problem with some powdered eggs, not thinking I’d need to measure how much water to add)
  • … integrates the personal cooking cup and stove for fast setup and compact storage (so no stove, pot and cup, just this thing)
  • And did I mention

    Fuel = “Butane/propane canister”

    Not sure what that means. At $100 it’d be the most indulgent camping purchase I’ve ever made (tents included). But self-suffiency is priceless n’ junk. There’s a “personal” version, I’m thinking it’s just bigger (holds 1L). No, they both hold 1L. I guess the Flash just has the fancy stripes on the side, indicating when it’s boiling.

    I dig the idea of being able to hang it in a tree. This kit is the flash cup stuff, plus the french presser and a little coffee sampler. Jetboil even has a recipe’s page. I’m always more inclined to go with products made for the people, by the people (who saw a need, made the product, and made it good).

    What y’all think?