ple on vacation. Interestingly, better food brought more people to the campground. When it was their turn to cook, the new campers started to give up eating hot dogs and hamburgers and started to create new recipes.
Mac and Faverman have tried different types of camping together, each time experimenting with the most suitable recipes. Their favourite dish for car camping, for example, is steak in lemon juice mixed with salt and pepper. To keep the meat fresh, they keep it cool in a car while travelling. Afterwards, when they get to the campsite, the steak is barbecued with red potatoes.
For travelling on foot with a rucksack they suggest either red potatoes with grilled and salted fish or sausages with different vegetables like zucchini, cabbage, carrots and onions. The only secret to keeping the vegetables nice and fresh while walking is to pack them properly and leave them until ready to cook in a pan over the fire at the campsite.
As they do a lot of cooking, the most useful instruments for Mac and Faverman are plastic bags, knives, a wooden rack to cut the food on and also matches and a lighter. Besides the latter, they use electric things, which can be a little risky at times. For example, a couple of years ago Mac was using an oven to slow-cook meat on a little grill. Suddenly one of the legs of the oven broke; the grill itself and the pot fell to the ground and the meat fell straight onto the dirt. Luckily, Mac used the «five-second rule»: just wash the meat off and put it back on the grill. He said later that it tasted a bit sandy but the campers didnt notice.
Unlike Mac, at the beginning of the project Faverman was usually unsuccessful at making a fire and putting up a tent because he didnt have enough experience. Later he became quite a ski
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