Newsgroups: rec.backcountry

When backpacking, I normally avoid complicated recipes in favor
of one-pot meals that involve boiling noodles,
"flavor packets" and the occasional infusion of canned meat
food products.  While far from high cusine, these meals have always been
totally consumed, undoubtedly driven by long days on the trail,
cool nights and the need to avoid 3 AM interruptions by varmits
willing to clean up unfinished food.  I have always waited
for a fine mea the evening of the day out.

Perhaps my gustatory preferences are changing though....
In the latest issue of Backpacker, I saw a review for a product
called the OUTBACK OVEN, from Traveling Light, Inc., 1563 Solano Avenue,
Ste 284, Berkeley, CA 94707 (510) 526-8401 FAX (510) 526-8701.  The
reviewer was effusive in his praise - and was particularly delighted
with his new found ability to make pizza in the backcountry.  I picked
one up on a lark ($40) and have just returned from my driveway, having
faithfully simulated the backcountry preparation of a green pepper
and cheese pizza.

The Outback Oven plus 10 consists of a 10" teflon coated skillet sans
handle, a lid with a thermometer in the top that doubles as a knob to
lift the lid with, a round aluminum diffuser plate, a flexible
metal reflector collar that fits below the burner of the stove, and a flame
resistant, insulated tent which covers the whole arrangement.  The kit 
weighs in at nearly 2 lbs, which would probably make me carry this on
shorter trips only.  Apparently a smaller version is available.

Unpacking is simple and involves trimming the reflector collar to fit
around your stove.  I have a Whisperlite that already has such a collar
so I skipped this step.  The diffuser lays on top of the burner.  On
the diffuser are 2 metal standoffs which keep the skillet about 1" above 
the diffuser.  The tent drops down around the skillet, an airspace
being maintained by some strategically placed folds in the tent.  The
diffuser re-radiates the heat, and a convection is set up between the
skillet and the tent, the hot air escaping through a hole in the lid
which also allows the thermometer to be monitored.  The thermometer
has a WARM/BAKE/BURN range, the idea being to get the heat set
so the thermometer settles squarely in the middle of the "BAKE" range.

The directions warn repeatedly about starting the heat low and gradually
bringing it up, lest the aluminum diffusor warp severely and 
overheating result.  This is especially true for MSR stoves, which are
either off or on full military thrust.  A Coleman Peak 1 would probably
be a little easier to use, but careful adjustment of the MSR and
monitoring of the thermometer worked OK.

I used a packet of Gold Medal Pizza crust mix, which requires only
water, some Contadina "Pizza Squeeze" sauce in a squeeze bottle, some 
chunks of Mozzerella and green peppers.  

The Gold Medal mix makes up enough dough for a 12" pan, so use
about 3/4 of the package.  Mix the dough directly in the skillet and
let stand for 5 minutes.  Spread it out with your fingers up the
side of the pan. A few squirts of sauce spread with a spoon, some
slices of cheese, and toppings and it was ready to cook.  Mushrooms, 
some dry meat like summer sausage or pepperoni, black olives, onions, etc
would be excellent additions!  The crust was nicely browned on the
bottom after about 40 minutes of operation at a low BAKE setting.  

Very satisfactory results were
obtained with my first attempt, and I'm ready to see if brownies
will be on future backpacking menus.  Biscuits, cakes, breads, and other
items are all promising opportunities.  The simulation of real pizza 
was so complete, my tongue is even now nursing a loose flap of skin
created by burning the roof of my mouth from the hot pizza.


Newsgroups: rec.backcountry