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Leftover of country cooking history

Posted by Conservators on May 13, 2013 3:50:18 AM

Here, when you mention "back country" cooking, it refers to some dehydrated chicken and peas, dehydrated soup, with a dehydrated orange tasting juice, and eventually some porridge powder. No offence to any "central land" gastronomy, it's just the easiest thing we can bring to have for dinner when we're going out. We warm it up on a white gas stove, and, mind you, lighting the stove was one of the very first things we learnt to do when we arrived.

 

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Dehydrated meals are not a new fashion though, and I was surprised to discover mustard powder along with milk powder in the middle of Scott's Terra Nova expedition supplies. Even so, explorers' typical 'field' meal was more often a 'hoosh', a big pot of pemmican, biscuits, cocoa, milk and grease mixed together. The expedition had Primus Stoves, made in Sweden and recently I had the chance to conserve one of them.

 

 

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When I unwrapped the artefact, my first thought was 'wait a minute, I've already seen something similar…of course!  There are two Primus Stoves above the gas fireplace in our lounge. (Yes, we have a lounge, and a fake fireplace, how amazing is that?) They're Ed Hillary's  stoves! Signed and given to Scott Base by the modern age Antarctic exploration hero!

 

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It's really nice to observe such a step by step evolution of something both so simple and so essential.

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