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[at-l] Lipton Dinners

Lipton Dinners need to be boiled.(1) I have had some luck doing them with
the alcohol stove. Bring water,milk (2) and margarine (3)(4)to a boil, add
Lipton let boil until fuel burns out, 3 to 5 minutes using pot gripers to
lift pot from flames to control rate of boil. When stove goes out let pot
set 5 to 8 minutes then eat, often very a dente even crunchy. Using the
white gas stove I boil (5) the full recommenced time. On longer trips I
often add extra macaroni, noodles, T.V.P.(6) or "instant" rice (don't even
think of using regular rice) to bulk up the meal. I have heard tell of
hikers who crunch Liptons cold, I don't know of any chemical (digestive)
reason for cooking but the idea leaves me cold.
Black Wolfe
In search of the Holy Grail of stoves, fuel efficient, light weight, all
season, with a controllable 100 to 10,000 BTU flame.

1.Pasta in general must be above boiling to cook
2.milk if called for (powdered in the woods)
3.squeeze bottle type in the woods
4.I've had a BAD experience with mold on/in the stick type, I will not
repeat it.
5.simmer being a dream with most white gas stoves
6.textured vegetable protein

At 11:22 PM 6/8/01 -0400, you wrote:
>I've been told that these are good trail food, as they're light weight, 
>high-cal, and easy to prepare.  "Put the mix into a freezer zip-loc bag, and 
>just pour the hot water in there and let it sit for 5 or 10 minutes"   I did 
>this at home, and the 1 1/2 cups of boiling water i added just sat there... 
>the rice didn't soften up or get fluffy, and i ended up with a bag of yellow 
>(from the seasonings) water and uncooked rice.
>So.. the question is.. are these Lipton DINNERS... or just the Lipton noodles 
>and cheese/rice and cheese (assorted varieties).  I didn't actually find 
>anything that said Lipton "Dinner".  Do i need to look further, or do people 
>cook the noodles for 10 minutes or so?  I want something you can add boiling 
>water too, let stand, and eat. (I already know about Ramen, potato flakes, 
>and stuffing)
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