One trip, my group took in for a treat on Little Carcajou:

1 Apple Pie with Cheese and Ice Cream (freshly bought in Pembroke)

Also, next day we had Blueberry Pie on Carcajou.


Bo

Man oh Man... These were really tasty.. Brother Bob insisted we bring
the vegetable oil and fresh potaoes.


Back in those days ( 1970) , we didn't thinks about Cheese curds
and gravy ... So there was no poutine

But perhaps this would be a fitting WP Express meal

Rac n

One day I would love to try the bean pot as described by Don Lloyd in his book.


Foxco
Somewhere in the
Georgian Triangle
Ontario

One early May trip, I had "Cherries Jubilee" served to me by a couple of guys who joined Sal and I. It was "OK". (I think I had the booze portion on the side so as not to evaporate off the good stuff)
They made it on there "wisperlight" back packing stove. This was the only gainful use of the stove all trip - it didn't have enough heat to do anything other than warm up some cherry sause.
The guys who served it came once and never braved it again.

Hey Chemist I have two items that stand out.

Deep fried cheese and that butterflied Prime Rib we had.

The Deep fried cheese is a great appetizer if you are making english style fish and chips.

Remind me how we did the Prime Rib. I think you marinated and we grilled it over some hardwood coals in the campfire.

The prime rib was a two bone roast, butterflied with the bones at the 'hinge'. I don't remember marinading it but maybe it was. We made a big bed of coals by burning maple for a big chunk of the afternoon.
I seem to remember it taking a long time to cook due to the thickness, and difficulty in avoiding burning it to a crisp. Maybe it just seemed to take a long time because it looked so good.
The fishing was good that trip and we had the time to spare. The miserable weather also made it easy to spend time around the camp. Butterflied prime rib does not go into the quick and easy category but anytime you have the time I would recomend it.
I had forgotten about the beer battered deep ried cheese. Perhaps an addition to the menue for Big Crow this spring!

And then there was the shrimp cocktails with seafood sauce
last year ( Sept 2006) on Proulx Lake on the
Markus/Joan resupply / meet some other AA'ers trip last fall

As well the annual contest of cheese hotdogs over a coal campfire
to see who can melt the cheese uniformly around the hot dog


Rac n

Oh yeah I forgot about the Shrimp ring it was pretty exotic.

The deep fried chesse v. nice. Ian do you remember Farmer's fire roasted onions?

One thing that is also good is the vacuum packed smoked salmon. I got some from MEC.

It wasn't for a camping trip but a camping buddy and I wanted to show off at a picnic so we brought two stoves and made crepes with a fresh blueberry sauce.

All these "treats sound absolutely awesome...however my favourite meal on ANY canoe trip is ALWAYS the fish you caught that day!!!
Nothin beats a fresh speck or pickeral you caught an hour ago!

TSM that looks like a goumet kichin

Last year we brought in a bunch of perishables to make a really delicious pasta dish for dinner # 2:

3 boxes cherry tomatoes
2 containers of pearl sized bocconcini cheese
Fresh basil leaves

These items were protected like the queen's jewels to prevent bruising, going rancid or any other hazard. (We don't use coolers, well, at least not for food...)

We cook up a couple of boxes of pasta. Once cooked we added the above, plus olive oil, garlic, chopped parsley to serve up Pasta Caprese (Just like insalata caprese, only add a pasta base).

Oh yeah, there was fresh Bass as well....

Every year I bring a chicken stir fry which is pre-prepared and frozen by umm my mother. One year I made the decision not to bring this as a chicken stir fry for six, weighs a tonne and my buddy actually went over my head and called my mother to make sure I was bring this!



PS I am not a momma's boy!

Chris

"They made it on there "wisperlight" back packing stove. This was the only gainful use of the stove all trip - it didn't have enough heat to do anything other than warm up some cherry sause."

Must have been something wrong with it then. I have no problem boiling a litre of water in four minutes.

Chris

Who cares who made it! If it's good and worth the weight, then that's all that matters. Mama's boy! Mama's boy! Guncho's a mama's boy! So am I. Dude, I know guys in their 30s who need their mama or wife to make their lunch.

heh! Momma's boy.

That's not going to stick, not at all.

My friend's have joked that my mom and her stirfry could take my place on the trip anytime.

Chris

is that Trevor Middleton who I worked with at Caledon Labs many moons ago?
I've tried to find you on the web several times....

we have brought in cherry cheesecake, gourmet coffee, this time we were thinking about baking a cake somehow...

For a few moments a was all excited to see the first post from Bo in a LONG time, but alas, another one of Bo's classic posts.

Where ever you are Bo I wish you well.

Jim

http://www.algonquintrips.blogspot.com