Tuesday, August 13, 2013

Gear Update: Reducing the Weight of My Cooking Kit

For some time now, I’ve known that my cooking gear was heavier and larger than it needed to be. I carry a 2L pot, but virtually never have to boil two liters of water any more. I carry an 8oz fuel canister, but have never come close to using it up on a single trip. However, I have kept the kit because it has functioned so well for me. The Open Country 2L pot, the Kovea Spider stove and a 8oz MSR fuel canister fit perfectly together and offer all season cooking capability on a stable and easy to use platform.

3013

With deer season coming around however, I have finally gotten more motivated to put my cooking kit on a diet. My goal was to reduce the weight, but more importantly the volume of the kit.

I considered several options. I thought about using a kit based around an alcohols stove and a cup. I do in fact have such a minimal kit, which I will share at a later time. I also considered a small canister mounted gas stove. I didn’t use any of those options for one reason-they do not offer good all season operation. I like to use as much of the same gear year round as possible. I don’t like having one stove for summer, another stove for fall, winter, etc. I want my cook kit to use the same set up no matter what time of year it is. Unfortunately, both alcohol stoves and canister mounted gas stoves do not function well in winter. With care they can certainly be utilized in cold weather, but they are far less than ideal.

The solution was the same one that I used in my last cooking kit. That is to use a remote canister stove. My favorite in that category, as you guys already know is the Kovea Spider that I currently use. It is light and compact, yet offers good all weather performance as it can utilize a wind screen and liquid gas operation due to the remotely mounted canister.

So, once I decided to stick to the same stove, my weight and volume reduction strategies became limited. It doesn’t take a genius to figure out that the pot and canister are the major places where weight and volume can be cut.

Here is a side by side comparison between my old and new systems.

005

The 2L pot (left) had to go. I replaced it with a 1L titanium pot from Snow Peak (right) that I have had for many years. They haven’t made this model in a while. It came with handles on the side, which I have removed. I’ve also added a small knob on the lid so it is easier to remove. The lid can still be used as a plate, although I have not had the need for one.

028

032

The smaller pot wouldn’t accommodate the stove as well as a 8oz fuel canister, so I switched to one the 4oz MSR fuel canisters that they released in the beginning of this year. The result was a smaller, lighter cooking kit that was still self contained, keeping all of the components within the pot. The kit is completed with an aluminum foil wind screen, a Mini BIC lighter, and a bandana. It is closed off with a rubber band.

050 

Here is a table with the weights of the two cooking kits.

  Old Cook Kit   New Cook Kit  
  Type/Brand Weight Type/Brand Weight
Pot 2L Open Country Pot 7.7 oz 1L Snow Peak Pot 4.7 oz
Stove Kovea Spider 5.9 oz Kovea Spider 5.9 oz
Canister 8 oz MSR Canister (Empty) 5.0 oz 4 oz MSR Canister (Empty) 3.5 oz
Lighter Mini BIC Lighter 0.4 oz Mini BIC Lighter 0.4 oz
Bandana Cotton Bandana 1.1 oz Cotton Bandana 1.1 oz
Windscreen Thick Aluminum Foil 1.3 oz Thin Aluminum Foil 0.4 oz
Total Weight   21.4 oz   16.0 oz

As you can see, the weight of the kit has been reduced by 5.4 oz, bringing it down to 1 lb total. More importantly, the volume has been reduced from 2L to 1L. Now, I know this is not a drastic reduction. Initially my intention was to do a much more significant reduction of both weight and volume. Unfortunately, I could not figure out a way to do it yet still have all season performance capability. I could easily reduce the kit for three season outings, but this is as small as I can go with a kit that would still allow me to effectively melt snow for drinking water during winter trips.

A downside is that while the new 4oz canister is lighter, it is actually heavier in terms of canister weight per fuel stored. It stores half the fuel of the 8oz canister, but weighs empty more than half the weight of the 8oz canister. That is typically the case. A larger contained can hold more volume while weighing relatively less. So, if I had to bring 8oz of fuel using the smaller canisters, their empty weight would be 7oz as opposed to the larger canister’s empty weight of 5oz. It is indeed a downside, but since I very rarely need more than 4oz for a weekend trip, it’s not a problem. It is also necessary to keep the volume down.

Since my new pot doesn’t have handles or bail, I use the bandana to lift up from the fire. Also, due to the lack of a bail, it can’t be suspended over a fire. It’s a minor downside, although there is little need to suspend a small pot like this one. I just use it directly over the fire.

The only other thing I will look for is a light nylon bag in which I can put the pot. That way I don’t have to worry about any sooth getting on my other gear when i have been using the pot over a fire.

Monday, August 12, 2013

Raspberry and Cream Pavlova Crown


This was our dessert after a lovely barbecue last night and was a great way to end the barbie. To give the outside edge of the pavlova some character I went round the edge with my thumb and turned some of the meringue casing over to the inside.  The filling is whipped cream and a small pot of thick yogurt mixed together and flavoured with a little vanilla extract, decorate the top with raspberries and a dusting of icing sugar to produce the raspberry and cream crown.

This was the perfect dessert to end our barbecue - I've adapted the recipe from the book which came with my new cooker. I thought I had better get busy practicing using the new oven, I have a couple of books to review and a husband to feed - the pressure is on.

Line a large baking tin with parchment paper.

For the pavlova:
4 large egg whites
250g golden caster sugar
2 tsp cornflour
½ tsp white wine vinegar
1 tsp vanilla extract

1. Preheat the oven to 180ºC.
2. In a large bowl whisk the egg whites to the soft peak stage, add the caster sugar a teaspoon at a time whisking well all the time until the thick glossy stage is reached, about 10 minutes.  Whisk in the cornflour, white wine vinegar and the vanilla extract. Dollop the meringue into a 20cm circle and smooth the edges of the pavlova.
3. Turn the oven down to 150ºC and bake for 1¼ hours. Turn the oven off and leave overnight in the oven to dry out.

To decorate:
Small pot of double cream
Small pot of thick natural yogurt
1 tsp vanilla extract
Berries

1.  Whisk the double cream until the floppy stage has been reached now whisk in the yogurt and the vanilla extract.

Sunday, August 11, 2013

POV: Addicted To Auto-Focus

Photo © Tewfic El-Sawy- All Rights Reserved (Leica M9/Elmarit 28mm. f2.8 1/750)

I'm not sure how other photographers and photojournalists feel, but I've become addicted to auto-focus, and it's an addiction I find extremely difficult to shake off.

When I'm in the mood, I roam the streets of New York City and try to capture something of its essence. When I do this I generally shoot from the hip to catch the candid moment, the posture, the fleeting expression...sometimes I'm successful, and many times I'm not; but that's what candid street photography is all about. The probability of catching these candid moments is quite low.

It's for that reason that I favor the Fuji X Pro-1. There's a lot to favor in the X Pro-1, but its (relatively) good auto-focus is one of its advantages. Yes, it goes to "sleep" once in a while and makes me miss the shot...and yes, its AF is not as quick as a DSLR, but it performs as well as I expected it to.

My other street camera is the Leica M9 that has no auto focus, and I struggle to choose it over the Fuji X Pro-1 when I'm off to the streets. Don't get me wrong. Its image quality is fantastic, and although I'm not exactly a Leica fan-boy, I still think it's a phenomenal camera with phenomenal lenses...and is perfect for candid street photography (among other uses, of course).

But I hesitate when I reach for it.

Yes, I know all about zone focusing, and I practice it whenever I can. But it frequently lets me down, partly because of my addiction to auto-focus (ie using my X Pro-1) and partly because the nature of the type of shooting from the hip photography is a hit and miss process.

I've thought of an analogy to this addiction..and it's like learning to drive with a stick-shift car versus an automatic. It's been said that the former makes you a better driver, so when I reach for the Leica, I comfort myself by thinking that shooting without the auto-focus has its merits sometimes, despite rueing that decision when I see the eventual results.

Now, where's my iPhone? :)

Saturday, August 10, 2013

Banana Bread - Nigella Lawson Recipe

After cooling cover in cling wrap and place the cake in the fridge,
 slice and open freeze
Good news! I now have a working kitchen, now for the bad news, the kitchen is still to be finished. There is decorating taking place by my husband, a few more electrics to be fitted and various other bits and pieces.

I'm very pleased with the refit, it hasn't been fun being without a kitchen for a couple of weeks or so. I haven't a clue where anything is kept and I'm basically messing about all the time looking for stuff or moving things to another place.

The cooker is taking some getting used to but to be fair I haven't had much time to road test and get to know it.

Fresh from the oven
I thought I would treat my husband to one of his favourite cakes and make this lovely banana bread recipe by Nigella Lawson from 'How to be a Domestic Goddess'. I love the walnuts in the recipe, the heady vanilla extract and the rum soaked sultanas. Those forgotten black bananas in the fruit bowl are best for this to give the cake a light texture.

I've made this cake many times over the years and I definitely prefer to overcook the cake slightly to produce a crust which then softens as the cake becomes sticky. The perfect cake for slicing, lunch boxes and picnics.  This is quite a large loaf cake and I like to slice it and open freeze for another day - the cake is too large for us to get through and I've got my waistline to think of!

The banana bread recipe can be found on Nigella's website.

Friday, August 9, 2013

Ice Fishing Photograph, Early 1900s

This photograph was taken in the early 1900s. It shows a woman ice fishing.

ice-fishing

I like the technique she is using, utilizing the two stocks to retrieve the line without touching it.