Earlier this month, we had a “FIREPOT” night and our Social Media manager, Rob, joined me for a tasting two of Outdoorfood’s dehydrated meals, their award winning Porcini Mushroom Risotto and their highest calorie meal, Orzo Pasta Bolognese.
“The beef had an abundance of flavor, each bite of it was rewarding. The meal had real bits of tomato in it that also provided real flavor.”
Keeping with our promise to bring you our review of an outdoor food brand many are calling exceptional, this week is FIREPOT week at Base Camp Magazine. We’re tasting 5 flavors from FIREPOT by Outdoorfood and will determine what they taste like hot, cold, cooked via the pan method and cooked via the pouch method.
First, we’d like to thank FIREPOT by Outdoorfood and John Fisher for trusting Base Camp Magazine with their products and allowing us the opportunity to taste them and present them to our readers. We received 5 samples from John Fisher, the founder of FIREPOT, based in Dorset, UK.
On Everest, it’s possible to import some of your food from the nearby villages, many mountaineers and expedition teams often count on getting their fresh vegetables, bread and fruits from them; however, on K2, that’s not an option. If you’re climbing on your own, or as part of a private team without the reliability of commercial expedition food planning, you’re going to want to spend just as much time planning your meal supply as you do on gear planning. It should be noted that if you’re going to want fresh bread, it’s recommended to bring your own supply of ingredients and bake it yourself, chapati style in a pan. We have a great Bannock bread recipe for this. When climbing K2 be sure to have:
Cultures around the world have folklore tales that go back as long as their people have been in existence, some of these talk about Earth’s creation, others, about the meaning of native food and natural remedies; on of these is the story of Chhaang, a native Himalayan drink popular in Tibet and Nepal that is used to cure the Mountain Cold or Khumbu Cough.
Bread is a carb that most hikers and climbers want to have in their pack, in cases where fresh bread is not accessible, as is the case when climbing K2, a flatbread that can be cooked in a shallow pan is the only alternative. Here’s a quick and easy bannock-style bread that can be made with minimal, non-perishable ingredients while camping.
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