Food on FireBan Days?

[Forrest747]

http://en.wikipedia.org/wiki/File:ALSOL.jpg

[Kharn]

MREs with the flameless ration heater, expensive but a hot meal can't be beat.

[Miriam C.]

http://en.wikipedia.org/wiki/File:ALSOL.jpg

Great idea! Dakota Mouse used solar to cook at Minden one year. A dutch Oven a box and some foil worked wonders.

[GPW]

www.solarcooking.org

[Bugs]

Wow! Thanks for all the ideas folks! I just knew you would come up with good advice!

I will look into MRE's again, they are just terribly expensive here. My local outdoors shop charged $21 a meal. A hot meal is wonderful though especially if you get caught in a rainstorm with the temps dropping 15ºC in an hour and the fire ban is still on - yes, you will get a fine if you light up a stove on a Total FB Day even though it is pelting down and your ankles are submerged

I hate shopping at supermarkets but I guess they offer a good range for campers nowadays - I will check them out this week.
I love my solar flask but did not seem to have much luck with the solar oven - I may look into it again though. How many people have used them while camping?

Catherine - it sounds like we live in similar climate - I hope you get rain soon! What on earth is 'summer sausage'?

Jandmz - Manifold destiny sounds like a book worth having! I couldjustgo for a "Cruise control tenderloin"!

[Mini Renegade]

Reading back up the thread there about putting tins on the manifolds.
When i was on active service that is what we did. Our ration packs came as boil in the bag poches, these fitted nicely on the old Bedford truck engine I was driving at the time! They were put there an hour or so prior to mealtimes.

we were living in Germany at the time, we had to drive across europe back to the UK for holidays etc, the same trick came in handy for warming baby food. We used to park up for half an hour or so with the engine off. The tin of baby food was warmed on the aluminium intake manifold on our car!

[Catherine+twins]

Hi, Bugs

From Wikipedia:

Summer sausage is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.
Summer sausage, like many sausages, uses leftover scrap meat and organ meat that would otherwise be wasted. However some brands of summer sausage do not use scrap meats.
Traditionally, summer sausage is a fermented sausage with a low pH to slow bacterial growth and give a longer shelf life, causing a tangy taste. The distinctive taste can be copied using citric acid as a shortcut to keeping cultures to ferment the following batch.
In Spain, summer sausage is known as "salchichón", and is a sausage cured for three months elaborated with Iberico pork, chopped in thin bits of lean meat and fat, seasoned with salt, pepper, nutmeg, oregano and garlic and then inserted in thick natural pork intestines.
A summer sausage popular in North Dakota occasionally adds cheese. This type is smoked and is best kept and eaten cold, though it can be cooked.

So Summer sausage is just a pre-cooked (usually dried or smoked in addition) sausage that you can eat cold. A common lunch for us when camping with my dad as a kid was summer sausage, cheese, an apple, and bread. It's a bit high in fat and salt, though.

Catherine