Thread: Food on the go...........

I'm a big fan of engine bay cooking....

garlic breads and the like fit perfectly on the heat sheild of a TD5, pies and sausage rolls go great on the manifolds of the 2.25s

I like to make an extra jaffle at breakfast but only half cook it the nwrap it well in alfoil and leave it on the engine bay, theres nuthin I cant jaffle....

But if your going north Id think more along the lines of canned fruit salads or cold sandwhiches out of the fridge more than hot food.

Depends a bit on whether you have a fridge.
Late last century when we were travelling to the NT we had no fridge. We wanted lunches to be quick and simple and didn't fancy stale bread so we used various biscuits like RyeVita and VitaWheat instead. There is no end to the things that can be put on them for lunch. With a fridge there is an even greater range available.
One thing we have got into the habit of doing now that we have a fridge is when we have something like stew or curry, we cook enough for about three nights. We eat one, refrigerate one and freeze one. By having it with rice one night and with noodles another night or by adding more curry, we can kid ourselves that we are having something different on the second and third nights.
Saves a lot of time when you stop at night if you only need to heat tea with no preparation.

Are you taking a fridge? That opens some extra possibilities.

On last years Simpson Desert Trip we had success with the following formula :

Breakfast - Cereal, Coffee, Juice - quick, no cooking, enables early start

Brunch - Apple & Muesli Bar while driving

Lunch - Occasionally a Pie @ Roadhouse, but for the most part corn thins with presliced cheese (not plastic cheese), tomato, peanut butter etc - fast, easy to prepare on tailgate

Dinner - we pre cooked 4 meals in bulk and seperated them into foil packs. Each foil pack had serves for 2. Meals included Beef Strog, Stir Fry, Spag Bog... The foil packs were frozen solid and then placed in the ENGEL (freezer). Each morning we removed 2 packs (4 serves) from the freezer and placed them in the esky. In the evening we would boil a pot of rice or pasta, heat the defrosted meals and enjoy.
This avoided a lot of time and equipment for food prep & clean up. We rotated the meals around, so we had the same main every 4 nights. It also avoided us having to carry & store the ingredients for the meals and risk their spoilage.

Give me an S
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What does it spell?

Thats right ****

Nah I love the stuff, so do the kids. My wife puts up with it, barely.

Goes well, curried with baked beans, on a sandwich.

I do love the Land Rover sense of humour.
Steve.

Hmmm, roadhouse4 occasionally not so often as I am trying to go from fat Bastard to a skinny one....
Love the ease of protien shakes & UHT (long life) milk.
Kids love fruit, but no Peanut butter or meusli bars...(nut allergy for my lil' boy)
sangas are a staple unless we have lots of time to stop & burn meat.

NOTE!!!
I do how ever cook food on the engine, mainly spuds occasionally other stuff wrapped in foil works a treat & you have cooked food for when ya stop.

Noodle Cups R good to just boil the kettle and presto
There are so many varieties these days (Curried Prawn) My favourite

there are a few threads here that wil give you some ideas.
http://www.aulro.com/afvb/forumdisplay.php?f=149