Camp cooking

A stove (multi-fuel or gas), 1.5–2L pot per 2 people, knife, spoon, mug, lid-bowl, light cutting board. Titanium/aluminum > steel > plastic by weight.

Days 1–2: fresh (eggs in a tube, veggies, cheese). Later: freeze-dried, grains (buckwheat, bulgur, couscous — faster than rice), powdered milk, lard, nuts, dried fruit. Norm: 600–800 g/person/day.

Gas: 30–40 g/person/day in summer, 50–60 g in winter (snow melting doubles it). Petrol — thriftier on long routes, works in frost. +20% reserve.

A lid = -30% fuel. A windscreen = another -20%. Couscous and bulgur — pour and steep, don't boil. One-pot cooking: grains first, then mains; cleaning with camp soap/ash.

A clean water source is a base route point. Boiling 1 min = full disinfection. A filter (ceramic/Sawyer) saves fuel. Even mountain springs — still purify.

Food sleeps in a dry bag hung 50+ m from the tent, not inside — mice will chew through. Leftovers — pack out or burn fully, don't bury.