Oztrekker
Active Member
- Time of past OR future Camino
- I started in st jean and am currently in leon. My foot is blistered after my boots wore out.
Have completed many long distance treks longest is 1000 km, bibulmun track.
Next camino, i am bringing my jet boil. Only problem where do I get my jet boil butane. It has to be a jet boil size so it fits in the stove cup.
I have the jet boil frypan as well, so I will be bringing to my next camino a stack of packet steak, pork and chicken sauces with me. Gravox
I will say oh your albergue has no kitchen, no problem, I can cook my fillet steak, mash potato, salad and pepper/red wine/ onion/ dianne sauce.
The problem is jet boil is a specialized piece of equipment. I will also be happy to cook for other pilgrims who are struggling with money and cannot afford the pilgrim menu.
Salad bag 1 euro.
Fillet steak 1.20 euro
Bread stick. .80
Powdered sauce .20
Butter .20
Bottle wine 1 euro
5 euro dinner every night plus a steak sandwich for the next days lunch.
Would it be better if I just purchased a more larger conventional stove and cooked for other pilgrims as well who perhaps cannot afford to eat at the bars?
My standard camino meal if I can get a supermarket a butcher and an albergue kitchen together. I cooked this at hospital de orbigo, the red wine sauce was made from scratch. Astogra is also a good place to cook as well.
Pigrims like to cook, I say let them cook. I tried to split a pilgrim menu with a pilgrim that was living on a breadstick per day, i was abused by the restaraunt owner and she said we both had to buy pilgrims menu. We left the restaraunt embarrassed.
This is a way that I can help those out on a tight budget to eat some good warm food cheaply from time to time.
Has anyone mastered the propane trekking stove over the camino. For example buy steak and a bag of salad in valcarlos push onto roncesvalles. Cook at this spot overlooking the.....
Day 2 purchase chicken in....?
Maybe I should purchase another heavy duty stove and really help out those pilgrims on the tightest of budgets.
Any suggestions would be welcomed on this idea?
I have the jet boil frypan as well, so I will be bringing to my next camino a stack of packet steak, pork and chicken sauces with me. Gravox
I will say oh your albergue has no kitchen, no problem, I can cook my fillet steak, mash potato, salad and pepper/red wine/ onion/ dianne sauce.
The problem is jet boil is a specialized piece of equipment. I will also be happy to cook for other pilgrims who are struggling with money and cannot afford the pilgrim menu.
Salad bag 1 euro.
Fillet steak 1.20 euro
Bread stick. .80
Powdered sauce .20
Butter .20
Bottle wine 1 euro
5 euro dinner every night plus a steak sandwich for the next days lunch.
Would it be better if I just purchased a more larger conventional stove and cooked for other pilgrims as well who perhaps cannot afford to eat at the bars?
My standard camino meal if I can get a supermarket a butcher and an albergue kitchen together. I cooked this at hospital de orbigo, the red wine sauce was made from scratch. Astogra is also a good place to cook as well.
Pigrims like to cook, I say let them cook. I tried to split a pilgrim menu with a pilgrim that was living on a breadstick per day, i was abused by the restaraunt owner and she said we both had to buy pilgrims menu. We left the restaraunt embarrassed.
This is a way that I can help those out on a tight budget to eat some good warm food cheaply from time to time.
Has anyone mastered the propane trekking stove over the camino. For example buy steak and a bag of salad in valcarlos push onto roncesvalles. Cook at this spot overlooking the.....
Day 2 purchase chicken in....?
Maybe I should purchase another heavy duty stove and really help out those pilgrims on the tightest of budgets.
Any suggestions would be welcomed on this idea?