- Time of past OR future Camino
- Frances 15,16,18
VdlP 23, Invierno 23, Fisterra 23
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I also had a very heavy-duty microwavable cup from Walmart that I used. Mostly for morning coffee or as a makeshift bowl to mix Muesli and yogurt.I had a plain, no handles, microwavable cup (89 cents at Walmart) to heat water in the microwave.
I had a plain, no handles, microwavable cup (89 cents at Walmart) to heat water in the microwave. Added the small pan from an Asian Bazaar in Sarria for eggs, etc. for my student group in the barren Xunta kitchens. I also carried a spork. I saw a couple of guys who carried a 2-person paella pan clipped to the pack, which could be used as a skillet or for paella. They cooked thier own meals in this every night.
It is overkill, but I like to be prepared for those Xunta albergues in the middle of no where or where the only restaurant is closed the day I am there.
I always have a package of dry soup mix, some Baby Bell Cheese, a package of walnuts, instant coffee. At a store, if available, I would buy yogurt, eggs, and mandarin oranges for a breakfast the next morning.
Just be aware that the cheap pans don't work if the albergue has an induction cooktop. Works fine on the rest, but not at the one in O'Pedrouzo.Kindred spirit, hello. I love outsmarting those stripped down kitchens. Fondly sandi, heading to the Norte on Tuesday
I backpack with titanium pots. Great on a small gas stove. But I don't know if they would work on an induction cooktop and surely not in a microwave. I try to avoid plastic but I carry a small very light plastic cup on the Camino for emergency morning coffee and to share a bottle of wine in an albergue. Buen CaminoJust be aware that the cheap pans don't work if the albergue has an induction cooktop. Works fine on the rest, but not at the one in O'Pedrouzo.
We also buy a pocket knife with a sharp blade if we don't bring one from home. I am curious what eating American style looks like?And possibly some kind of utensil? I stayed in an Air BnB in Prague in June - fabulously equipped kitchen but not a single dinner or steak knife. We ended up using a carving knife at the counter and eating American style with a fork.
My implement of choice is a titanium spork - longer lasting than plastic and never been snagged be security either.
I bought a copy of an Opinel in Puenta la Reina in 2012. 4,50€ and still going strong.We also buy a pocket knife with a sharp blade if we don't bring one from home. I am curious what eating American style looks like?
Ok, as a rule, I was taught to be polite to keep one hand in your lap on top of your napkin when eating (after cutting something with two hands if course.) Never really thought of that as American.I bought a copy of an Opinel in Puenta la Reina in 2012. 4,50€ and still going strong.
I think it's also called "cut-and-switch" - Use a knife and fork, cut the food up. Put down the knife. Transfer the fork to the right hand. Eat. It's obviously not common across all 50 states then?
One of my school teachers (we're talking about the 1960s here) was Anglo-French and helped train SOE and OSS agents being dropped into occupied Europe. She said one of the hardest lessons the OSS agents had to learn was to eat like a European.
Yep. Got one of those…And possibly some kind of utensil? I stayed in an Air BnB in Prague in June - fabulously equipped kitchen but not a single dinner or steak knife. We ended up using a carving knife at the counter and eating American style with a fork.
My implement of choice is a titanium spork - longer lasting than plastic and never been snagged be security either.
With a fork only, having first cut things up and laid the knife downWe also buy a pocket knife with a sharp blade if we don't bring one from home. I am curious what eating American style looks like?
I did well with a pocket knife and just a small spoon.And possibly some kind of utensil?
A spoon is, after all, more useful than a fork. Imagine trying to eat soup . . . .I did well with a pocket knife and just a small spoon.
And of course, the microwavable cup and heat coil I mentioned above. Originally this was all designed for my coffee addiction, but I managed to cook a lot of things with those implements
I am happy I read your comment, Jeff! I got a laugh about how we Americans eat--and yes, that is how we do it in all 50 states. We just don't think of it being called 'American style'! When I was doing post-graduate work in England many years ago, The Society for Overseas Students said something about the group getting together to eat American style. What is that?, I asked. It was what we Americans call a potluck supper!I bought a copy of an Opinel in Puenta la Reina in 2012. 4,50€ and still going strong.
I think it's also called "cut-and-switch" - Use a knife and fork, cut the food up. Put down the knife. Transfer the fork to the right hand. Eat. It's obviously not common across all 50 states then?
One of my school teachers (we're talking about the 1960s here) was Anglo-French and helped train SOE and OSS agents being dropped into occupied Europe. She said one of the hardest lessons the OSS agents had to learn was to eat like a European.
BC (Before COVID) I found albergues to have such a variety of utensils in the kitchens, it was easy for me to prep my vegetarian meals. After lock down, I was shocked kitchens had nothing or next to nothing. Even newly remodeled albergues might have a microwave or a stove, but no way to use them. As others have mentioned, I, too, have found most places will have a microwave oven. I bought a good quality silicone zip-lock pouch-style container that I can use in the microwave to heat water or food, and it doubles as a to-go container. I've seen many sizes and styles for sale. I also have a collapsible silicone cup that I can use to make my cuppa from the heated water, and then use the zip pouch to heat the food while I sit back and sip.OK. I'm over thinking this............again
But planning is fun!
For our (Pat and I) next Camino we are doing a Hybrid.
- The Madrid to Sahagun.
- Sanabres from Ourense to SDC
- Then Muxia Fisterra SDC.
As I write this I'm telling my self the answer is neither!
But..........
We may need to cook a couple of evening meals or breakfasts on the Routes 1 and 2 above when staying at Albergues.
I'm thinking of breakfast in Oseira for example. But there might be 2-3 more times.
So the question is, because I'm not carrying both.
Would you carry a very light (80g) titanium 600 ml pot. to use on a stove.
or
A similar size and weight 'cup', that could be used in a Microwave?
The question being of course, what is most frequently available?
A stove top or a microwave?
I'm more inclined to just make do with cold food.
Sardines and a bread roll are my go to DIY breakfast.
But 'madam' may require a boiled egg / instant noodles or something.......
Happy wife..........happy life.
Of course a Rice Cooker would be the obvious thing!
No. Not going there again..........
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