We’re back on the hollandaise train this week as we continue reading your responses on what your BW morning routines look like. We mouth mix some oatmeal packets and learn about even more weird, wild breakfast strategies.
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Episode Transcript
[0:00:14 – 0:00:14] UNKNOWN: so so
[0:00:35 – 0:00:39] Erik: Welcome, tumble homies.
[0:00:41 – 0:00:53] Erik: This is a Boundary Waters podcast coming to you live once again from the majestic shores of Party Lake.
[0:00:55 – 0:01:06] Erik: We are under overcast skies, no red orbs tonight, distant thunder, and very close giddy counselors.
[0:01:06 – 0:01:09] Erik: My name is Eric, joined as always by my good friend Adam.
[0:01:09 – 0:01:10] Erik: Hello.
[0:01:10 – 0:01:15] Adam: Hey, my cat got sprayed by a skunk this week.
[0:01:16 – 0:01:18] Adam: I’m telling you, this week’s been testing me, Eric.
[0:01:19 – 0:01:21] Erik: Yeah, it’s getting to be that time of year.
[0:01:21 – 0:01:23] Erik: It’s end of July.
[0:01:23 – 0:01:23] Erik: Hot.
[0:01:25 – 0:01:26] Erik: Muggy.
[0:01:26 – 0:01:28] Erik: Still hasn’t rained.
[0:01:28 – 0:01:29] Erik: A lick.
[0:01:30 – 0:01:31] Erik: Well, I mean, yesterday it did rain.
[0:01:31 – 0:01:34] Erik: It rained for like 12 minutes yesterday.
[0:01:34 – 0:01:34] Adam: That was pretty nice.
[0:01:35 – 0:01:36] Erik: I mean, sure, I guess.
[0:01:36 – 0:01:37] Erik: It was nice.
[0:01:37 – 0:01:38] Erik: Better than nothing.
[0:01:39 – 0:01:40] Erik: Got a light dowsing.
[0:01:41 – 0:02:08] Erik: a light dowsing uh i was in outfitting like after it had kind of stopped and i uh a crew that was going out stopped in and i was issuing their permit and the one guy’s like so uh with this recent rain are they gonna like they’re lifting the fire ban and i basically laughed in his face and i just pointed i’m like it’s still dry under that tree right there ain’t no rain mister that was just a light dowsing
[0:02:09 – 0:02:09] Erik: Light dousing.
[0:02:09 – 0:02:17] Erik: Yeah, it’s nice that the dust was down for like 20 hours, but yeah, no lifting of the fire bans.
[0:02:17 – 0:02:21] Erik: Like 30% of the boundary waters is still closed.
[0:02:22 – 0:02:25] Adam: We got a cat, a generalized cat ban on the house now.
[0:02:26 – 0:02:26] Adam: No cats allowed.
[0:02:27 – 0:02:29] Erik: Generalized cat ban.
[0:02:29 – 0:02:33] Erik: Well, we’ll see how long we can make it out here with the hordes of…
[0:02:37 – 0:02:44] Erik: counselors, campers, I don’t know what goes on over there, before we hopefully get rained on.
[0:02:44 – 0:02:46] Erik: We might have to retreat for audio.
[0:02:46 – 0:02:48] Erik: Ooh, that was some active lightning there.
[0:02:49 – 0:03:01] Erik: Either the lake levels are just that far down, or finally whatever that floating object out in the lake has made its way to shore in the form of a big submerged birch tree.
[0:03:02 – 0:03:03] Adam: Confirmed.
[0:03:03 – 0:03:04] Adam: Yes.
[0:03:04 – 0:03:08] Adam: These camp counselors over here are pretty rowdy.
[0:03:09 – 0:03:10] Adam: Like, can you blame them?
[0:03:11 – 0:03:11] Adam: Really?
[0:03:12 – 0:03:13] Erik: Yeah, I can blame them.
[0:03:18 – 0:03:21] Erik: Episode 156, thank you for joining us.
[0:03:22 – 0:03:25] Erik: This is part two of what we’re deeming.
[0:03:25 – 0:03:27] Erik: We’re just going ahead, and we’re going to say it.
[0:03:28 – 0:03:29] Erik: It’s going to be a three-parter.
[0:03:30 – 0:03:34] Erik: So hang on to your greasy, buttery buns.
[0:03:34 – 0:03:42] Adam: I think we’re going to have to do a whole other episode sometime in the distant future just on cast irons and camp cook utensils.
[0:03:43 – 0:03:51] Erik: Yeah, I think we did have a conversation on camp cooking and cookery early on in the early days when we used to provide information.
[0:03:52 – 0:03:55] Erik: And I don’t think we’ve ever asked our listeners, you know, what’s your cook kit?
[0:03:57 – 0:04:00] Erik: It’s not going to be a near future episode, but it is definitely…
[0:04:02 – 0:04:04] Erik: question of the week material for the future.
[0:04:04 – 0:04:07] Erik: This is specifically just your brekkie options.
[0:04:08 – 0:04:09] Erik: What are you going with?
[0:04:09 – 0:04:13] Erik: Easy, long and slow, extra butter.
[0:04:14 – 0:04:18] Erik: We’re also sponsored, as always, by our fine friends on Patreon.
[0:04:19 – 0:04:21] Erik: I swear to God.
[0:04:22 – 0:04:23] Erik: I’m going to murder.
[0:04:23 – 0:04:24] Erik: No.
[0:04:24 – 0:04:34] Erik: The last three months of backlogged Patreon goods and services that need to be sent your way will be in the mail next Wednesday.
[0:04:34 – 0:04:39] Adam: I guess that 10 to 12 of the Patreons have decided to come out and swim.
[0:04:39 – 0:04:41] Adam: Oh, we got another one coming off the dock.
[0:04:41 – 0:04:43] Adam: Coming out to swim for tonight’s episode.
[0:04:43 – 0:04:44] Adam: Welcome.
[0:04:44 – 0:04:46] Adam: We appreciate the rowdiness.
[0:04:47 – 0:04:51] Adam: I hope you let your energy out in some way.
[0:04:51 – 0:04:52] Adam: Please, Camp Counselor.
[0:04:54 – 0:04:54] Erik: Counselor?
[0:04:55 – 0:05:01] Erik: Well, I am happy that we are about to get some of this rain here for a number of reasons.
[0:05:01 – 0:05:04] Erik: One, the severe drought.
[0:05:04 – 0:05:08] Erik: And two, I don’t have to listen to these wild and crazy kids anymore.
[0:05:09 – 0:05:12] Erik: Should we retreat to the vehicle and set up in studio…
[0:05:15 – 0:05:37] Adam: car yeah neither of us have a mazda anymore i didn’t bring the lasaber sad to say uh yeah we should retreat but before we do um retreat from this beach tonight’s ron shara outdoor calendar fact of the day for july 23rd 2021 is uh cats are bad sunsets at 8 49 p.m and it is the full moon
[0:05:44 – 0:06:09] Erik: it’s fully cloudy won’t get an experience with that but i can uh there they go yes they’re all retreating out of the like they all they went in like 40 yards and like i think maybe one guy got up to like his waist one of them did uh do a breaststroke for a while there otherwise they just kind of waited around and uh he awkwardly tried to touch each other in the water
[0:06:10 – 0:06:11] Erik: I don’t know.
[0:06:11 – 0:06:13] Erik: How are there a splake in here?
[0:06:13 – 0:06:14] Erik: It seems like a shallow lake.
[0:06:16 – 0:06:16] Erik: All right.
[0:06:17 – 0:06:28] Erik: We’re going to come back at you from the vehicles because things are getting wet, and I only think it’s going to get more wet, or as they say, wetter.
[0:06:29 – 0:06:29] Adam: What was that?
[0:06:30 – 0:06:35] Erik: I don’t know, but there is a pair of blue jeans in the camp, so we’ll pick those up and dispose of them.
[0:06:36 – 0:06:37] Adam: It’s just a squirrel.
[0:06:37 – 0:06:38] Erik: It’s just a red squirrel.
[0:06:38 – 0:06:39] Erik: Whatever.
[0:06:39 – 0:06:40] Erik: All right.
[0:06:42 – 0:06:51] Erik: And we’re back in the safety of Studio V. How are the acoustics out there?
[0:06:51 – 0:06:52] Erik: Sound better?
[0:06:52 – 0:06:52] Erik: Worse?
[0:06:54 – 0:06:54] Erik: No different?
[0:06:57 – 0:07:01] Erik: Should we get to our beer sponsor before we do something I was not looking forward to doing but we’re going to do anyway?
[0:07:03 – 0:07:04] Adam: Yeah.
[0:07:04 – 0:07:04] Erik: Okay.
[0:07:04 – 0:07:05] Adam: I’m in.
[0:07:05 – 0:07:05] Erik: All right.
[0:07:06 – 0:07:09] Erik: Well, we have some sponsors from yet again, Hopalicious.
[0:07:09 – 0:07:10] Erik: Is that right?
[0:07:11 – 0:07:11] Adam: That’s right.
[0:07:12 – 0:07:21] Adam: Our boy, the man with the plan, number one unpaid intern for life, Hopalicious.
[0:07:21 – 0:07:26] Erik: Coming in hot, these Fantasy Factory IPAs.
[0:07:26 – 0:07:29] Adam: Look at these sweethearts.
[0:07:30 – 0:07:31] Adam: Got everything you could want in a beer.
[0:07:33 – 0:07:36] Adam: Old retro Trapper Keeper font.
[0:07:36 – 0:07:38] Adam: Unicorn breathing flames.
[0:07:38 – 0:07:42] Adam: And a cat wielding a glock, it looks like.
[0:07:43 – 0:07:45] Adam: With a bright green lid.
[0:07:45 – 0:07:48] Adam: Looks like the Man in Green coming down the Bear Grease Trail.
[0:07:48 – 0:07:50] Erik: Can I get my window up?
[0:07:51 – 0:07:51] Erik: No.
[0:07:51 – 0:07:53] Erik: We’re in the vehicle and I’m still getting rained on?
[0:07:53 – 0:07:55] Adam: This is against the plans.
[0:07:55 – 0:07:56] Erik: This makes sense.
[0:07:59 – 0:08:02] Adam: This stupid car has got automatic windows.
[0:08:02 – 0:08:03] Erik: You know, when do they stop?
[0:08:03 – 0:08:05] Erik: I want just a plain roll-up window.
[0:08:06 – 0:08:14] Adam: I was looking into it, and there are still a few models of vehicles out there you can get with actual roll-up windows in 2021.
[0:08:15 – 0:08:16] Adam: It’s a crime against humanity.
[0:08:17 – 0:08:22] Adam: The unnecessary modernization of today’s automobile.
[0:08:23 – 0:08:23] Adam: All I want is a 1989…
[0:08:26 – 0:08:29] Adam: No, I’ll rephrase that.
[0:08:29 – 0:08:38] Adam: I want a 2021 1989 Toyota pickup truck with hand crank windows and an AM radio.
[0:08:38 – 0:08:38] Adam: That’s it.
[0:08:39 – 0:08:41] Adam: Next up on the show, we’re going to do the feat.
[0:08:42 – 0:08:45] Adam: But first, we got to cheers these beers.
[0:08:53 – 0:08:55] Adam: I’ve had this one before, and it’s one of my favorites.
[0:08:56 – 0:09:03] Adam: So when this one came in on the hopper, I did smile for the first time in months.
[0:09:04 – 0:09:05] Erik: I did smile.
[0:09:05 – 0:09:07] Adam: It feels like that sometimes, doesn’t it?
[0:09:07 – 0:09:10] Erik: Yeah, there’s a wall cloud off to the north.
[0:09:10 – 0:09:10] Erik: Oh, gosh.
[0:09:11 – 0:09:15] Adam: We might have to roll up the back right window as well, facing to the north here.
[0:09:16 – 0:09:16] Adam: Well…
[0:09:17 – 0:09:19] Adam: At least we’re going to get some moisture.
[0:09:19 – 0:09:26] Adam: You know what we’ve got to do to combat the moisture, though, before it accumulates too much in our mouths, is go for the full tally-ho.
[0:09:27 – 0:09:30] Erik: I do have some coffee over in the other vehicle.
[0:09:30 – 0:09:32] SPEAKER_00: Do you want to go full tally?
[0:09:32 – 0:09:36] Adam: No, we should just do the OG mouth mixer.
[0:09:36 – 0:09:41] Erik: So we have a container, a little packet of Quaker apples and cinnamon.
[0:09:41 – 0:09:44] Erik: And there’s no way I’m dumping this entire packet into my mouth.
[0:09:45 – 0:09:46] Erik: So we’re going to share this.
[0:09:47 – 0:09:50] Erik: Not Delta variant safe, but we’re going to share this and…
[0:09:52 – 0:09:55] Erik: Come down, final determination on whether or not…
[0:09:55 – 0:09:57] Erik: I don’t even remember who it was.
[0:09:57 – 0:09:59] Erik: I don’t have last week’s notes in front of me.
[0:09:59 – 0:10:00] SPEAKER_00: Yeah, we burned them.
[0:10:00 – 0:10:01] SPEAKER_00: We burned all those notes.
[0:10:02 – 0:10:04] Erik: Whether or not this person is insane or not.
[0:10:04 – 0:10:07] Adam: So, well, do you want to start?
[0:10:07 – 0:10:08] Adam: Yeah, give it.
[0:10:08 – 0:10:09] Adam: Okay.
[0:10:09 – 0:10:10] Erik: He’s ripping the top off.
[0:10:10 – 0:10:11] Erik: This is…
[0:10:16 – 0:10:17] Erik: It sounded so delicious.
[0:10:25 – 0:10:26] Erik: That’s dry.
[0:10:27 – 0:10:28] Erik: That is so dry.
[0:10:31 – 0:10:32] Adam: Okay.
[0:10:33 – 0:10:34] Adam: It’s coming together though.
[0:10:34 – 0:10:36] Adam: It’s sort of coming together.
[0:10:36 – 0:10:37] Adam: The first five seconds is terrifying.
[0:10:39 – 0:10:43] Erik: The first five seconds takes every bit of moisture out of your mouth immediately.
[0:10:43 – 0:10:49] Erik: It’s like that powder that people, like, if you get a bad cut, you can just powder your blood, and it’s like a quick coagulant.
[0:10:49 – 0:10:54] Erik: If you ever need to get rid of some excess saliva, dump a container of Quaker instant oatmeal in your mouth.
[0:10:55 – 0:10:56] Erik: Okay.
[0:10:56 – 0:10:59] Adam: The first five seconds is like Brendan Fraser’s gooch in The Mummy.
[0:11:01 – 0:11:02] Adam: But after that, it’s great.
[0:11:03 – 0:11:03] Adam: Yeah.
[0:11:04 – 0:11:15] Erik: I mean, I guess I could see myself maybe doing that, but, man, there’s just no, like, half the enjoyment of eating is the prep, the process.
[0:11:15 – 0:11:16] Erik: I’ll take another hit.
[0:11:16 – 0:11:17] Erik: He’s going back for more.
[0:11:17 – 0:11:19] Adam: I haven’t had dinner yet.
[0:11:19 – 0:11:20] Adam: Breakfast for dinner.
[0:11:20 – 0:11:21] Adam: Breakfast for dinner.
[0:11:23 – 0:11:24] Erik: Oh, the dryness.
[0:11:25 – 0:11:27] Erik: You get an extra seasonings in that one.
[0:11:29 – 0:11:41] Erik: Well, if you look forward to tuning in this week to hear a bunch of mouth noise, you are in luck because we are slowly draining a packet of oatmeal in a car in the middle of nowhere as a storm approaches.
[0:11:42 – 0:11:43] Erik: What are we doing with our lives?
[0:11:45 – 0:11:47] Adam: This is one of the highlights of my week also.
[0:11:48 – 0:11:49] Erik: Yes, it totally is.
[0:11:49 – 0:11:50] Erik: It’s like Fridays at Mink.
[0:11:50 – 0:11:57] Erik: It’s like instead of Tuesdays at Maury’s or whatever, Tuesdays with Maury, it’s Fridays at Mink.
[0:11:57 – 0:12:02] Adam: This is like when Coolidge used to come up and fly fish the boys’ brule every summer.
[0:12:03 – 0:12:04] Erik: Just like that.
[0:12:04 – 0:12:05] Adam: The Northern White House.
[0:12:06 – 0:12:08] Adam: This is just like that.
[0:12:09 – 0:12:12] Adam: Retreat to nature in a Pontiac vibe.
[0:12:13 – 0:12:14] Adam: Yeah, not bad.
[0:12:14 – 0:12:15] Adam: Not bad.
[0:12:16 – 0:12:18] Adam: I’m two mouth mixers in.
[0:12:18 – 0:12:20] Adam: I’m feeling pretty dang energetic.
[0:12:20 – 0:12:21] Adam: It’s just what I needed.
[0:12:22 – 0:12:23] Adam: Thank God you brought them.
[0:12:23 – 0:12:24] Adam: Oh, wow.
[0:12:24 – 0:12:25] Adam: That breeze.
[0:12:25 – 0:12:27] Erik: Nothing like a little car breeze.
[0:12:28 – 0:12:28] Adam: Feels good.
[0:12:28 – 0:12:30] Adam: Blowing around the printed Reddit.
[0:12:30 – 0:12:30] Adam: Did you hear that?
[0:12:31 – 0:12:31] Adam: Love it.
[0:12:32 – 0:12:33] Adam: You love to see it.
[0:12:34 – 0:12:41] Adam: Coming up this week on Tumble Home Cinema Classics TV, first episode of its kind, obviously.
[0:12:41 – 0:12:48] Adam: We’ve got two episodes of Home Improvement, the groundbreaking sitcom from the 90s.
[0:12:49 – 0:12:54] Adam: And let me tell you, it’s going to be a pretty exciting conversation on that one.
[0:12:55 – 0:12:59] Adam: I foresee doing a lot more TCC TV episodes in the future.
[0:12:59 – 0:13:01] Adam: So again, thank you, patrons.
[0:13:02 – 0:13:07] Adam: And you will be probably listening to that around when you’re listening to this, I would hope.
[0:13:08 – 0:13:09] Erik: Oh yeah, I think so.
[0:13:09 – 0:13:15] Erik: I don’t necessarily foresee too many issues in between recording that and just getting out into the world.
[0:13:16 – 0:13:19] Erik: Yeah, I cannot wait to talk about… We’ll give you a teaser.
[0:13:21 – 0:13:24] Erik: Kind of a disappointing amount of grunts in the two episodes that we watched.
[0:13:24 – 0:13:25] Erik: I was really hoping for more.
[0:13:26 – 0:13:27] Erik: I remember a lot more.
[0:13:27 – 0:13:30] Adam: And there really weren’t as many as I was hoping for.
[0:13:30 – 0:13:32] Adam: Yeah, and a little too much Wilson.
[0:13:33 – 0:13:39] Erik: Yeah, boy, he’s prominent in a couple of those, and the way that they shield his face becomes more and more absurd.
[0:13:39 – 0:13:40] Adam: It’s ridiculous.
[0:13:41 – 0:13:42] Erik: It’s like, okay, we get it.
[0:13:42 – 0:13:44] Erik: You guys are really hanging on to that gimmick.
[0:13:44 – 0:13:55] Erik: So you want to hear us talk about two episodes of a sitcom that definitely not as great as I remember it, came out in the 90s, become a $5 a month Patreon.
[0:13:56 – 0:13:59] Erik: And if not, yeah, you’ll probably be okay either way.
[0:13:59 – 0:14:08] Adam: How do you feel that the stupid sitcom Home Improvement is going to be millions of times vastly more popular than this podcast ever will be?
[0:14:08 – 0:14:09] Adam: I take that as a badge.
[0:14:09 – 0:14:11] Adam: I put that as a feather in my cap, I would say.
[0:14:11 – 0:14:12] Adam: A badge of honor?
[0:14:13 – 0:14:14] Adam: Yeah, honest to God, you know.
[0:14:15 – 0:14:18] Adam: The sun, you know, is God, but yes.
[0:14:19 – 0:14:20] SPEAKER_00: Honest to sun.
[0:14:20 – 0:14:21] Erik: Honest to sun.
[0:14:21 – 0:14:22] Adam: Honest to sun, I’m okay with it.
[0:14:23 – 0:14:23] Adam: Sure.
[0:14:23 – 0:14:24] Erik: Yeah, whatever.
[0:14:24 – 0:14:29] Erik: Yeah, so we’re continuing on with responses off of…
[0:14:30 – 0:14:37] Erik: The subreddit, which is closing in on 600, and potential squachos may be consumed.
[0:14:37 – 0:14:37] Erik: Who knows?
[0:14:38 – 0:14:38] Erik: Who’s to say?
[0:14:39 – 0:14:41] Erik: But let’s get 600 by August 1st.
[0:14:41 – 0:14:46] Erik: And like I said, I will chug a bucket of squachos if that happens.
[0:14:46 – 0:14:47] Adam: Holy smokes.
[0:14:48 – 0:14:49] Adam: Holy buckets.
[0:14:49 – 0:14:50] Erik: And I have buckets of them.
[0:14:50 – 0:14:51] Adam: Wow.
[0:14:51 – 0:14:51] Adam: Do you?
[0:14:51 – 0:14:54] Erik: Yeah, you never know when you’re going to need a spare squacho.
[0:14:56 – 0:15:00] Adam: I think we’re getting close to 1,000 friends on Instagram, too, which is nuts.
[0:15:01 – 0:15:04] Adam: Half of those have got to be bots, right, Eric?
[0:15:04 – 0:15:07] Adam: Nobody likes the way I frame these dumb pictures of dust.
[0:15:07 – 0:15:13] Erik: Yeah, I mean, I’m sure there’s all kinds of misinformation happening in the comments about whatever next election is happening.
[0:15:15 – 0:15:17] Erik: I don’t have any thoughts and or comments on this last week.
[0:15:17 – 0:15:18] Erik: It went by in a blur.
[0:15:20 – 0:15:21] Erik: It is what it is.
[0:15:21 – 0:15:26] Erik: It’s the peak of the peak in a place that’s as busy as ever.
[0:15:27 – 0:15:29] Erik: So let’s just get back into it.
[0:15:29 – 0:15:30] Erik: What do you say?
[0:15:30 – 0:15:31] Adam: Yeah, all right.
[0:15:32 – 0:15:34] Adam: Let’s throw the ham steak on the griddle.
[0:15:34 – 0:15:35] Erik: Well, maybe.
[0:15:36 – 0:15:36] Erik: Yeah, throw the.
[0:15:36 – 0:15:40] Adam: Is that a lightning bolt or a ham steak?
[0:15:40 – 0:15:40] Adam: I don’t know.
[0:15:41 – 0:15:43] Erik: If we hang out long enough, we might get a lightning strike.
[0:15:43 – 0:15:44] Erik: Tune in next week.
[0:15:44 – 0:15:45] Erik: We’ll have some more.
[0:15:45 – 0:15:51] Erik: I’m sure by then we’ll have Adam’s whatever grinds his gears corner back in action again.
[0:15:52 – 0:15:53] Erik: Buick-less sabers.
[0:15:54 – 0:15:54] Adam: Cats.
[0:15:55 – 0:15:55] SPEAKER_00: Look out.
[0:15:57 – 0:15:59] Erik: I got a thing or two to say about Chacos next week.
[0:15:59 – 0:16:00] Erik: Tune in for that.
[0:16:01 – 0:16:05] Erik: But in the meantime, what are you cooking for Brecky?
[0:16:06 – 0:16:10] Erik: Crash bandicoot picking up where we left off.
[0:16:10 – 0:16:12] Adam: We’re still going from the bottom, Eric?
[0:16:12 – 0:16:12] Erik: Oh, yeah.
[0:16:13 – 0:16:14] Erik: Started from the bottom.
[0:16:14 – 0:16:15] Erik: Now we’re here.
[0:16:15 – 0:16:19] Adam: Have you looked at how many people have added on comments since you printed the Reddit?
[0:16:19 – 0:16:20] Erik: No, I’m not reading those comments.
[0:16:21 – 0:16:23] Adam: Wow, what about in part three, though?
[0:16:23 – 0:16:25] Adam: I’ve gotten a few addendums thrown my way.
[0:16:26 – 0:16:27] Erik: Yes, that’s what part three is for.
[0:16:28 – 0:16:31] Erik: Part two is to finish up what we printed off last week.
[0:16:36 – 0:16:37] Adam: Crash Bandicoot.
[0:16:38 – 0:16:43] Erik: Up and out of camp early with camp stove and breakfast packed on top the night before.
[0:16:44 – 0:16:47] Erik: Make most of your travel day from 4 to 9.
[0:16:48 – 0:16:54] Erik: As people leave camp, you slide in and pull out the classic bacon, egg, cheese, jalapenos.
[0:16:55 – 0:16:59] Erik: Cook on the cast iron and throw into a tortilla.
[0:17:00 – 0:17:01] Erik: Wait, wait, wait.
[0:17:01 – 0:17:02] Adam: Jalapenos.
[0:17:04 – 0:17:05] Erik: So, wait.
[0:17:05 – 0:17:10] Erik: I’m just trying to understand this.
[0:17:10 – 0:17:12] Erik: So, this person…
[0:17:12 – 0:17:14] Erik: I’m not questioning the setup.
[0:17:14 – 0:17:16] Erik: I’m questioning the schedule.
[0:17:17 – 0:17:18] Erik: It sounds like…
[0:17:19 – 0:17:40] Erik: ah nice that’s nice mood lighting so it sounds like crash bandicoot is up and out of camp before like the sun even gets going and they travel from four to nine in the morning and as people leave camp to like start their day at like nine or ten that’s when they’re having breakfast right that’s what it sounds like to me
[0:17:42 – 0:17:47] Erik: So they just like travel for like four or five hours in the wee wee hours of the morning.
[0:17:48 – 0:17:50] Erik: And then like they have breakfast when they get to camp.
[0:17:50 – 0:17:51] Adam: Oh, wow.
[0:17:51 – 0:17:52] Adam: An arrival breakfast.
[0:17:52 – 0:17:54] Adam: Is this what we’re dealing with here?
[0:17:54 – 0:17:55] Erik: I think that’s what it sounds like.
[0:17:56 – 0:17:57] Erik: That’s very interesting.
[0:17:57 – 0:18:00] Adam: I’m a little suspicious, but I’m listening.
[0:18:01 – 0:18:01] Erik: Go on.
[0:18:01 – 0:18:02] Erik: Go on.
[0:18:02 – 0:18:09] Erik: Add strong pour over coffee to the mix and off you go to add more miles or set up camp for the day.
[0:18:09 – 0:18:10] Erik: Oh, okay.
[0:18:11 – 0:18:18] Erik: So you stop after like doing a little travel, occupy a campsite, maybe just do breakfast and move on or maybe set up.
[0:18:18 – 0:18:19] Erik: Interesting.
[0:18:20 – 0:18:22] Erik: That is an interesting strategy, I must say.
[0:18:23 – 0:18:28] Erik: The real breakfast bonus is passing by people still sleeping while the sun is up and the water is glass.
[0:18:29 – 0:18:33] Erik: Yeah, that is always nice to get up on the water that early, if you can get up that early.
[0:18:34 – 0:18:34] Erik: A few tips.
[0:18:35 – 0:18:39] Erik: Have a hearty dinner the night before and have plenty of water and breakfast bars to hold you over.
[0:18:40 – 0:18:41] Erik: Works well for morning fishing.
[0:18:42 – 0:18:43] Erik: Can fry up breakfasts.
[0:18:44 – 0:18:50] Erik: Instead, all while taking it slower by maximizing sunlight hours without sweating, packing up camp.
[0:18:51 – 0:19:13] Adam: One of my favorite moves is if it’s real early and I’m up and I hear or see a canoe coming our way I will silently sneak down to the shore with a pack of oatmeal and then when they go by just remove the lid of my oatmeal and just pour it down the hatch and then just make a lot of eye contact but refuse to speak or wave because my mouth is so full of oatmeal.
[0:19:14 – 0:19:19] Adam: I mean, I don’t like when people cruise the shoreline real close early in the morning is what I’m saying.
[0:19:20 – 0:19:20] Erik: Sure.
[0:19:20 – 0:19:21] Adam: Back off.
[0:19:21 – 0:19:24] Adam: Otherwise you might get a creepy sight you did not want to see.
[0:19:24 – 0:19:25] SPEAKER_00: Oh yeah.
[0:19:25 – 0:19:27] Erik: I mean, that is on you.
[0:19:27 – 0:19:28] Erik: I totally agree.
[0:19:28 – 0:19:33] Erik: But I feel like the first time you’ve ripped off the top of an oatmeal and pounded it in your mouth was tonight.
[0:19:33 – 0:19:35] Erik: So I don’t know how that could be one of your go-to moves.
[0:19:37 – 0:19:39] Adam: Well, I guess it’s going to be a go-to move of the future.
[0:19:39 – 0:19:40] Adam: There you go.
[0:19:40 – 0:19:40] Adam: Nice.
[0:19:40 – 0:19:43] Adam: I’m unstuck in space and time, as usual.
[0:19:43 – 0:19:47] Adam: Next up on the show, not too old to portage.
[0:19:47 – 0:19:48] Adam: Did I really read that right?
[0:19:48 – 0:19:49] Erik: I think so.
[0:19:49 – 0:19:50] Adam: Holy moly.
[0:19:50 – 0:19:51] Adam: Hot dog.
[0:19:52 – 0:19:53] Adam: Hold on.
[0:19:54 – 0:19:55] Adam: Just give me the mic.
[0:19:56 – 0:19:57] Adam: I can’t handle that.
[0:19:57 – 0:19:58] Erik: That’s a little weird.
[0:19:58 – 0:19:58] Erik: That’s a little weird.
[0:20:01 – 0:20:05] Adam: Next up on the show, first-time caller, not too old, too portage.
[0:20:06 – 0:20:07] Adam: The twos are numbers, love it.
[0:20:08 – 0:20:13] Adam: For me, it starts with coffee from AeroPress, hands down the best camp coffee.
[0:20:13 – 0:20:15] Adam: Everything after that is basically filler.
[0:20:16 – 0:20:25] Adam: I did a trip in June with my son, grandson, and two family friends and steered clear from the typical store-brought, freeze-dried, packaged fare.
[0:20:26 – 0:20:29] Adam: The boys dehydrated our meals, veggies and fruit,
[0:20:30 – 0:20:31] Adam: Underrated.
[0:20:31 – 0:20:33] Erik: Pew, pew, pew.
[0:20:35 – 0:20:38] Adam: Idaho Spuds brand hash brown potatoes.
[0:20:39 – 0:20:46] Adam: Picked some up from Costco and added home dehydrated veggies topped with diced old Wisconsin brand garlic sausage.
[0:20:47 – 0:20:48] Adam: Who knew?
[0:20:50 – 0:20:50] Adam: Favorite.
[0:20:51 – 0:20:52] Adam: Favorite.
[0:20:53 – 0:20:56] Adam: Crusty’s brand buttermilk.
[0:20:56 – 0:20:57] Adam: Just add water, patan cakes.
[0:20:58 – 0:20:59] Adam: Patan cakes?
[0:20:59 – 0:21:01] Erik: Crisp patan cakes?
[0:21:03 – 0:21:04] Adam: Oh, no.
[0:21:04 – 0:21:05] Adam: You butchered it.
[0:21:06 – 0:21:08] Adam: Crusty’s patan cakes.
[0:21:08 – 0:21:12] Adam: Add banana chips, walnuts, and topped with a bit of honey.
[0:21:13 – 0:21:14] Adam: Oatmeal.
[0:21:14 – 0:21:19] Adam: One packet of plain and one packet of your choice of the flavored mixed together.
[0:21:19 – 0:21:20] Adam: Add walnuts.
[0:21:20 – 0:21:21] Adam: We did not do that.
[0:21:21 – 0:21:22] Erik: This guy likes walnuts.
[0:21:23 – 0:21:28] Adam: I assume you’re doing this in a regular receptacle, sir or ma’am.
[0:21:29 – 0:21:30] Adam: Thank you for the comment.
[0:21:30 – 0:21:31] Adam: Welcome to the show.
[0:21:31 – 0:21:32] Adam: We appreciate that.
[0:21:34 – 0:21:34] Adam: Yeah.
[0:21:35 – 0:21:41] Adam: Did you know the old Wisconsin garlic brat was the overall champion of the brat race?
[0:21:42 – 0:21:42] Erik: What?
[0:21:42 – 0:21:44] Adam: Yeah, the brat race.
[0:21:44 – 0:21:45] Erik: Milwaukee’s Bucks games?
[0:21:45 – 0:21:46] Adam: No, at the Brewers.
[0:21:46 – 0:21:47] Adam: Oh, yeah, the Brewers.
[0:21:47 – 0:21:48] Adam: Well, I don’t know.
[0:21:48 – 0:21:49] Adam: Fact check me on the fly, if you will.
[0:21:49 – 0:21:52] Adam: I’m not sure if the brats ever raced at a Bucks game.
[0:21:52 – 0:21:54] Adam: By the way, the Bucks won.
[0:21:54 – 0:21:55] Erik: That’s right.
[0:21:55 – 0:21:56] Adam: Fear the deer, Eric.
[0:21:56 – 0:22:03] Erik: I had to partially eat some light crow on somebody who commented about giving Milwaukee a hard time.
[0:22:03 – 0:22:05] Erik: I was just in roast mode last week.
[0:22:06 – 0:22:09] Adam: Leave the poor Great Lakes portstowns alone, Eric.
[0:22:10 – 0:22:10] Erik: Thunder Bay.
[0:22:10 – 0:22:11] Erik: Milwaukee.
[0:22:12 – 0:22:13] Erik: I can’t even think of another one.
[0:22:14 – 0:22:15] Adam: Eat butts.
[0:22:15 – 0:22:17] Adam: No, they’re cool towns.
[0:22:17 – 0:22:18] Adam: Leave them be.
[0:22:18 – 0:22:18] Erik: Sault Ste.
[0:22:18 – 0:22:20] Erik: Marie can just burn.
[0:22:20 – 0:22:20] Erik: What?
[0:22:22 – 0:22:24] Adam: That’s a port town and a canal town.
[0:22:24 – 0:22:25] Erik: Yeah, it’s both.
[0:22:25 – 0:22:26] UNKNOWN: It is.
[0:22:26 – 0:22:27] Adam: Too many ships.
[0:22:27 – 0:22:28] Erik: Too many ships.
[0:22:28 – 0:22:31] Erik: Too many ships.
[0:22:31 – 0:22:36] Erik: Next up on the show, old canoe guy, back-to-back old in the usernames.
[0:22:36 – 0:22:37] Erik: You guys are doing just fine.
[0:22:38 – 0:22:40] Erik: Bacon and eggs, first morning in the park.
[0:22:41 – 0:22:45] Erik: Eggs may or may not be kept safe in a Coghlan’s egg container.
[0:22:46 – 0:22:47] Erik: I plead the fifth.
[0:22:48 – 0:22:49] Erik: Last breakfast is always Pop-Tarts.
[0:22:50 – 0:22:51] Erik: Mmm, Pop-Tarts.
[0:22:51 – 0:22:53] Erik: One toasted, one untoasted, please.
[0:22:54 – 0:22:56] Erik: Every breakfast includes coffee.
[0:22:56 – 0:22:57] Erik: Yes, it does.
[0:22:57 – 0:23:01] Erik: I do like frying up some sliced or shredded taters in the bacon grease.
[0:23:02 – 0:23:02] Erik: Pro move.
[0:23:03 – 0:23:06] Adam: Yeah, the guy used up the bacon grease if you do make it.
[0:23:06 – 0:23:06] Erik: Yes.
[0:23:07 – 0:23:14] Erik: Other breakfast foods usually include blueberry pancakes, please, real maple syrup only, or oatmeal.
[0:23:14 – 0:23:19] Erik: And if breakfast isn’t done and cleaned up by 7 a.m., you’re just burning daylight.
[0:23:20 – 0:23:22] Erik: Exception, base camp allows for more.
[0:23:22 – 0:23:23] Erik: These are the old guys.
[0:23:23 – 0:23:25] Erik: They’re up at 5 anyway.
[0:23:25 – 0:23:26] Adam: They’re up.
[0:23:26 – 0:23:30] Erik: They go to bed at 11 and get up at 5, and they’re perfectly refreshed.
[0:23:31 – 0:23:36] Erik: Exception, base camp allows for morning fishing and then a leisure 9 a.m. or so brunch.
[0:23:37 – 0:23:37] Erik: Okay.
[0:23:38 – 0:23:39] Adam: Oh, this is old canoe guy.
[0:23:39 – 0:23:41] Adam: He can do whatever he wants.
[0:23:41 – 0:23:42] Erik: Old canoe guy.
[0:23:42 – 0:23:42] Erik: Yeah.
[0:23:43 – 0:23:43] Adam: He’s a legend.
[0:23:44 – 0:23:45] Erik: He’s a legend.
[0:23:45 – 0:23:45] Adam: Pew, pew, pew.
[0:23:47 – 0:23:48] Adam: Living legend.
[0:23:49 – 0:23:50] Erik: I’ll read another one.
[0:23:50 – 0:23:52] Adam: Yeah, that’s right.
[0:23:52 – 0:23:53] Erik: I’ll read another one.
[0:23:53 – 0:23:55] Adam: First ever horn blast for old canoe guy.
[0:23:55 – 0:23:59] Erik: I’m going to read a short one from Rico’s Roughnecks2047.
[0:24:01 – 0:24:04] Erik: I think it’s a first-time caller.
[0:24:04 – 0:24:05] Erik: Long-time listener.
[0:24:05 – 0:24:07] Adam: Francisco.
[0:24:07 – 0:24:14] Erik: I’m all about Mountain House breakfast skillets served as a breakfast burrito.
[0:24:14 – 0:24:21] Erik: Bonus points if you add too much water and the egg juice trickles down your arm whilst imbibing.
[0:24:21 – 0:24:23] Erik: That all sounds terrible.
[0:24:24 – 0:24:25] Erik: Sorry.
[0:24:25 – 0:24:29] Erik: If I had the option, I would definitely down-fransia you for that.
[0:24:29 – 0:24:30] Erik: What?
[0:24:30 – 0:24:31] Erik: Egg juice?
[0:24:32 – 0:24:38] Erik: I’m currently ripping my eyeballs out of my head.
[0:24:38 – 0:24:40] Erik: All right.
[0:24:40 – 0:24:43] Erik: Well, you’ve got exhausted Horty next.
[0:24:43 – 0:24:44] Erik: On two pages.
[0:24:44 – 0:24:45] Erik: You’re going to have to coordinate.
[0:24:46 – 0:24:49] Adam: Friend of the show, exhausted Horty.
[0:24:51 – 0:24:52] SPEAKER_00: Wait, do you have the second page?
[0:24:52 – 0:24:54] Erik: Yes, I will hit it up when it’s time.
[0:24:54 – 0:24:55] Adam: Okay, thank you.
[0:24:57 – 0:24:58] Adam: Exhausted Horty.
[0:24:59 – 0:25:08] Adam: I hope I don’t get too much crap for this arguably trashy choice, but my favorite backcountry brekkie is the Mountain House Biscuits and Gravy Meal.
[0:25:11 – 0:25:12] Adam: Mountain House.
[0:25:13 – 0:25:21] Adam: Add a few more packets of pepper to it, and I am happy as a clam in my camp chair, watching the mist come off the lake.
[0:25:21 – 0:25:25] Adam: Biscuits and gravy is one of my favorite breakfasts, period, though.
[0:25:26 – 0:25:31] Adam: It is the perfect decadent breakfast meal.
[0:25:31 – 0:25:34] Adam: Savory, peppery gravy.
[0:25:34 – 0:25:35] Adam: Oh, check.
[0:25:36 – 0:25:36] Adam: Sausage.
[0:25:37 – 0:26:06] Adam: check pastry oh yeah baby don’t you dare offer me that oatmeal spackle and all the other mountain house breakfast options are sus at best pancakes are a second best in the back country but let’s face it pancakes will always be inferior to the superior diner waffle at jj’s diner i agree i added the jj’s diner uh are you following you’re editorializing
[0:26:07 – 0:26:13] Adam: No matter what, though, the biscuits and gravy will always have a space in my pack.
[0:26:13 – 0:26:14] Adam: All right, well, thank you.
[0:26:14 – 0:26:15] Adam: I agree.
[0:26:15 – 0:26:17] Adam: Biscuits and gravy are amazing.
[0:26:17 – 0:26:19] Erik: And the space packed in my arm.
[0:26:19 – 0:26:24] Adam: I was going to say, as far as, like, dehydrated things, you can do a lot worse than the biscuits and gravy.
[0:26:24 – 0:26:29] Adam: Because especially if you do them separate, you can get the dehydrated biscuits, which is real easy.
[0:26:30 – 0:26:33] Adam: You just add a little moisture in there, make the biscuits.
[0:26:33 – 0:26:35] Erik: Can you make biscuits in your mouth?
[0:26:35 – 0:26:36] Adam: Absolutely.
[0:26:36 – 0:26:43] Adam: Spin them back in the pan, let them fry up, and then in a separate pan, do the gravy up.
[0:26:44 – 0:26:45] Erik: That really will save on a mess.
[0:26:45 – 0:26:47] Erik: You’ve got one less pot to clean.
[0:26:47 – 0:26:55] Adam: I don’t think we warned last week on the dangers of camp butt, but you want to be careful never to do this meal twice in one trip, though.
[0:26:56 – 0:27:03] Adam: I agree that dehydrated biscuits and gravy are a fine camp meal for late in the trip, but definitely don’t double up.
[0:27:04 – 0:27:06] Adam: Or your butt will be crying.
[0:27:06 – 0:27:07] Erik: Yeah.
[0:27:07 – 0:27:08] Erik: Reverse packed.
[0:27:09 – 0:27:10] Adam: Ain’t good.
[0:27:10 – 0:27:11] Adam: Ain’t good.
[0:27:11 – 0:27:12] Erik: Reverse mouth mixed.
[0:27:13 – 0:27:15] Adam: All right.
[0:27:16 – 0:27:17] Adam: Next up on the show.
[0:27:22 – 0:27:24] Adam: FZ6 camp, I guess.
[0:27:24 – 0:27:25] Adam: I don’t think it spells anything.
[0:27:27 – 0:27:29] Adam: FZ6 camp.
[0:27:30 – 0:27:30] Adam: Next up on the show.
[0:27:30 – 0:27:32] Adam: It is raining quite hard here.
[0:27:33 – 0:27:34] Erik: Can you still hear us?
[0:27:35 – 0:27:36] Adam: I better have a sip.
[0:27:36 – 0:27:37] Adam: I better have a sip, Eric.
[0:27:37 – 0:27:38] Adam: Well, let me read this one.
[0:27:42 – 0:27:51] Erik: My go-to camping breakfast is a granola-based cereal with powdered milk, lemon bobo bar, and cowboy coffee.
[0:27:52 – 0:27:54] Erik: Oof, all kinds of fun names there.
[0:27:54 – 0:27:57] Erik: Bobo bars, cowboy coffee.
[0:27:57 – 0:27:59] Erik: Sometimes I’ll get fancy and make pancakes.
[0:28:00 – 0:28:02] Erik: Kodiak cakes for that extra protein.
[0:28:03 – 0:28:04] Erik: Again, the protein.
[0:28:05 – 0:28:06] Adam: Ain’t no crappin’.
[0:28:07 – 0:28:09] Adam: I looked in our pantry, and what did I see?
[0:28:10 – 0:28:11] SPEAKER_00: Kodiak cake mix.
[0:28:12 – 0:28:13] Adam: I’m not kidding around.
[0:28:13 – 0:28:15] Adam: We got them too, so there’s something to it.
[0:28:16 – 0:28:17] Adam: I’ve got to say, I’ve probably beaten them.
[0:28:18 – 0:28:18] Adam: I didn’t know.
[0:28:19 – 0:28:21] Adam: I didn’t even know I was on Team Kodiak.
[0:28:22 – 0:28:24] Adam: I looked in my own pantry, Eric.
[0:28:25 – 0:28:26] Adam: I looked in there, and what I see?
[0:28:26 – 0:28:27] Adam: Kodiak cakes.
[0:28:27 – 0:28:29] Adam: I got too much protein.
[0:28:30 – 0:28:31] Adam: That’s the protein lock of the week.
[0:28:31 – 0:28:33] Erik: You didn’t notice the extra protein when you had them?
[0:28:34 – 0:28:36] Adam: Well, that’s probably why I have so much energy all the time.
[0:28:37 – 0:28:38] Erik: Yes, that’s probably why.
[0:28:38 – 0:28:39] Adam: I’m full of zingers.
[0:28:40 – 0:28:46] Erik: Cinnamon rolls in the fry bake pan, but only on slower-paced trips where I’m not in a rush to get out of camp.
[0:28:47 – 0:28:49] Erik: Blue Water Cafe for breakfast in town.
[0:28:49 – 0:28:52] Erik: I have to go with the Sunrise Angler.
[0:28:52 – 0:28:54] Erik: Not the Panama Platter?
[0:28:54 – 0:28:54] Erik: No.
[0:28:56 – 0:29:02] Erik: Deep fried walleye, two eggs, hash browns or fries, and toast or one homemade buttermilk pancake.
[0:29:03 – 0:29:05] Erik: That sounds like a large breakfast.
[0:29:05 – 0:29:06] Adam: What was it?
[0:29:06 – 0:29:07] Adam: The sunrise platter?
[0:29:07 – 0:29:08] Erik: Deep fried walleye.
[0:29:08 – 0:29:10] Erik: Oh, yes, the sunrise angler.
[0:29:10 – 0:29:13] Adam: Oh, no platters involved, sir.
[0:29:13 – 0:29:14] Adam: No, I mean a ma’am.
[0:29:14 – 0:29:15] Erik: Or madame.
[0:29:15 – 0:29:16] Erik: Madame?
[0:29:16 – 0:29:16] Erik: That’s funny.
[0:29:18 – 0:29:23] Adam: That’s double mentions now for dishes at the Blue Water I was not aware of.
[0:29:23 – 0:29:25] Adam: The lumberjack omelet, I think, was mentioned last week.
[0:29:26 – 0:29:28] Adam: I think we’ve got to line up a breakfast at Blue Water.
[0:29:30 – 0:29:34] Adam: If my sources are correct, they’re open on Saturday.
[0:29:34 – 0:29:35] Adam: So we’ve got to go tomorrow.
[0:29:35 – 0:29:36] Adam: That’s it.
[0:29:36 – 0:29:37] Adam: They’re only open one day a week now.
[0:29:38 – 0:29:45] Adam: That’s the new thing in town is just we’re open every day, but literally nobody else is ever open ever.
[0:29:45 – 0:29:45] Adam: It’s great.
[0:29:46 – 0:29:49] Erik: Hey, save it for Adam’s Grind My Gear Corner next week.
[0:29:49 – 0:29:51] Erik: Next up on the show, stocky moto.
[0:29:51 – 0:29:51] Erik: This is a short one.
[0:29:52 – 0:29:57] Erik: Then you can have shoveling water and even square jaw 77 if you want the paragraph.
[0:29:58 – 0:30:00] Erik: Go-to breakfast burritos.
[0:30:01 – 0:30:10] Erik: Sauteed onion and pepper, add chorizo, scramble in some eggs, serve in tortilla with cheese, and salsa if you’re feeling fancy.
[0:30:11 – 0:30:12] Adam: Yeah, I am, for sure.
[0:30:13 – 0:30:14] Erik: Quick one-pan meal.
[0:30:15 – 0:30:16] Erik: Plates optional.
[0:30:16 – 0:30:17] Erik: Just mouth mix it.
[0:30:19 – 0:30:22] Adam: Well, was that really a comment?
[0:30:22 – 0:30:24] Erik: No, that was my comment on the fly.
[0:30:24 – 0:30:25] Adam: He’s mouth mixing.
[0:30:25 – 0:30:27] Erik: You’re going to get all dried out before your next comment.
[0:30:27 – 0:30:30] Adam: All right.
[0:30:30 – 0:30:31] Erik: This is great hot.
[0:30:31 – 0:30:32] Erik: Whoa, that was a bright one.
[0:30:32 – 0:30:33] Erik: That one’s going to crack.
[0:30:33 – 0:30:34] Adam: That may have hit us.
[0:30:34 – 0:30:35] Adam: Whoa.
[0:30:38 – 0:30:41] Erik: Very interesting audio this week on the show.
[0:30:41 – 0:30:42] Erik: Mouth mixers.
[0:30:42 – 0:30:43] Adam: It’s literally moving the car.
[0:30:44 – 0:30:44] Adam: Are you okay?
[0:30:45 – 0:30:46] Erik: I feel great.
[0:30:46 – 0:30:47] SPEAKER_00: I feel energized as ever.
[0:30:49 – 0:30:50] SPEAKER_00: I’m sure it’s just started a fire.
[0:30:51 – 0:30:51] Erik: We’ll be fine.
[0:30:52 – 0:30:52] Erik: It’s fine.
[0:30:52 – 0:30:53] Adam: No big deal.
[0:30:56 – 0:30:56] Adam: Where am I at?
[0:30:57 – 0:30:58] Erik: Shoveling water.
[0:30:58 – 0:30:59] Adam: Holy smokes.
[0:31:02 – 0:31:02] Adam: Alright.
[0:31:04 – 0:31:05] Adam: Next up on the show.
[0:31:05 – 0:31:06] Adam: Shoveling water?
[0:31:08 – 0:31:08] Adam: Ten bags of wine.
[0:31:09 – 0:31:13] Adam: It is a travel day, and I’m trying to break camp and get an early start.
[0:31:14 – 0:31:18] Adam: Then I usually just have a granola bar or maybe some trail mix.
[0:31:18 – 0:31:30] Adam: But if I’ve got the time to do some cooking, oh boy, then my go-to is eggs and an algin, those dehydrated hash browns that come in the little milk container type box, and bacon.
[0:31:31 – 0:31:34] Adam: And, of course, coffee with a shot or two of Irish cream.
[0:31:34 – 0:31:34] Adam: There we go.
[0:31:35 – 0:31:40] Adam: The worst breakfast is any of those freeze-dried BS that comes in a bag.
[0:31:40 – 0:31:44] Erik: Hey, wow, this is some contention on the subreddit here when it comes to breakfast.
[0:31:44 – 0:31:46] Erik: I don’t know.
[0:31:46 – 0:31:47] Erik: Some people love it, some people hate it.
[0:31:48 – 0:31:50] Erik: We got best pancakes, worst pancakes.
[0:31:50 – 0:31:52] Erik: Best mountain house, worst mountain house.
[0:31:52 – 0:31:57] Adam: Yeah, I guess what I’m feeling is that, like, there’s too many people out there trying to rush breakfast.
[0:31:59 – 0:32:02] Adam: You know, for me, it’s one of the most relaxing points in the day.
[0:32:03 – 0:32:06] Adam: And it seems like there’s a lot of people who are just trying to get it over with.
[0:32:06 – 0:32:07] Erik: Yeah.
[0:32:07 – 0:32:09] Adam: Which I do understand.
[0:32:11 – 0:32:14] Adam: But on the other hand, it’s a special time.
[0:32:14 – 0:32:18] Adam: You know, for me, breakfast is my church, Eric.
[0:32:18 – 0:32:22] Erik: Yeah, I don’t need to be like one leg in the canoe.
[0:32:23 – 0:32:31] Erik: like tipping a packet of oatmeal into my mouth as we’re shoving off the lake and the other hand is like setting up like a Lindy rig or something.
[0:32:31 – 0:32:32] Erik: Exactly.
[0:32:32 – 0:32:39] Adam: This is last week for me it was people are talking about straight up mouth mixing, which in hindsight isn’t that bad.
[0:32:39 – 0:32:40] Adam: It’s kind of tasty.
[0:32:41 – 0:32:43] Adam: But it was disturbing at the time.
[0:32:44 – 0:32:51] Adam: And now this week we got people talking about how they’re paddling from 4 to 9 a.m. before breakfast.
[0:32:52 – 0:32:53] Erik: That’s wild.
[0:32:53 – 0:32:55] Adam: I mean, it’s blowing my mind.
[0:32:55 – 0:33:00] Erik: And then taking, like, a breakfast break, too, in some scenarios, it sounds like.
[0:33:00 – 0:33:01] Erik: That’s interesting.
[0:33:01 – 0:33:02] Adam: Now that I can get with.
[0:33:02 – 0:33:03] Adam: Maybe a second breakfast.
[0:33:03 – 0:33:13] Erik: I don’t mind a breakfast break, necessarily, but it just seems like a lot to, like, load up and then stop and then do a full breakfast.
[0:33:13 – 0:33:14] Adam: Yeah, I mean.
[0:33:14 – 0:33:14] Erik: And then maybe move again.
[0:33:15 – 0:33:16] Adam: Maybe.
[0:33:16 – 0:33:16] Adam: Maybe not.
[0:33:17 – 0:33:18] Adam: Next up on the show, Squarejaw77.
[0:33:20 – 0:33:27] Adam: In the field, favorites are egg, cheese, and bacon bagel sandwiches, or salsa egg and bacon burritos.
[0:33:28 – 0:33:35] Adam: Generally speaking, we always have bagels and tortillas, so these meals fit in with multi-use ingredients.
[0:33:35 – 0:33:36] Adam: That’s smart menu planning.
[0:33:37 – 0:33:40] Erik: Yeah, don’t bring hamburger, hot dog, or brat buns.
[0:33:41 – 0:33:44] Erik: All they’re going to do, unless you’ve got a bun blower, is just flatten on you.
[0:33:45 – 0:33:45] Adam: Exactly.
[0:33:47 – 0:33:47] Adam: I like that.
[0:33:48 – 0:33:53] Adam: I like the ingredients that can be used in a variety of ways, and these are very good, versatile ingredients.
[0:33:55 – 0:34:04] Adam: Squarejaw77 continues, My wife is a vegetarian, so we usually have to substitute some items for her, but it works out just fine.
[0:34:05 – 0:34:07] Adam: Least favorite would be probably oatmeal.
[0:34:07 – 0:34:12] Adam: It is just such a letdown and usually means breaking camp early to leave the park.
[0:34:12 – 0:34:20] Adam: One of my surprise likes from last year was Kodiak Protein Pancakes.
[0:34:20 – 0:34:22] Adam: Let’s get a lightning strike.
[0:34:27 – 0:34:30] Adam: I am usually not a fan of pancakes, but these really hit the spot.
[0:34:31 – 0:34:36] Adam: Instead of just boring old mix, it was a tasty variety that we still eat at home.
[0:34:37 – 0:34:39] Adam: Underrated for me would include the
[0:34:41 – 0:34:42] Adam: Good old protein bar.
[0:34:42 – 0:34:45] Erik: Dehydrated fruit and trail mix breakfast.
[0:34:47 – 0:34:51] Adam: This one usually means we have a big day ahead of us and need to get an early start.
[0:34:51 – 0:34:57] Adam: Oh yeah, it gets me going.
[0:34:58 – 0:35:01] Adam: Gets me excited to make some miles just thinking about it.
[0:35:01 – 0:35:05] Adam: Outside of the park, I really like Britain’s Cafe in Ely.
[0:35:06 – 0:35:07] Adam: Huzzah, huzzah.
[0:35:08 – 0:35:10] Adam: Terrific loaded hash browns.
[0:35:10 – 0:35:15] Adam: I’m a huge fan of brunch, and especially places I can bring my doggos.
[0:35:16 – 0:35:21] Adam: Minneapolis has a few good options, but with the Who and Stanley’s being my top two.
[0:35:21 – 0:35:23] Erik: Did I say that right?
[0:35:23 – 0:35:24] Erik: I believe I nailed it.
[0:35:25 – 0:35:31] Adam: They have a patio where you can bring your dogs, and they even have a dog menu.
[0:35:31 – 0:35:32] Adam: Holy cow.
[0:35:32 – 0:35:33] Erik: Bucket, Eric.
[0:35:33 – 0:35:34] Erik: Is this true?
[0:35:34 – 0:35:35] Erik: I don’t know.
[0:35:35 – 0:35:36] Adam: I can’t believe it’s true.
[0:35:36 – 0:35:38] Adam: My dog has never experienced something like this.
[0:35:38 – 0:35:39] Adam: I love it.
[0:35:40 – 0:35:41] Adam: My dogs really love the marrow bone.
[0:35:41 – 0:35:48] Adam: Oh, and of course, their favorite is mutt loaf.
[0:35:49 – 0:35:56] Adam: Lastly, and kudos to those that made it through this post, I cannot mention breakfast without coffee.
[0:35:56 – 0:35:59] Adam: We bring an espresso pot and espresso ground coffee.
[0:36:00 – 0:36:06] Adam: It’s so good, and to make all the BWCA mornings that much more vibrant, Eric.
[0:36:06 – 0:36:10] Erik: I might be flipping back around on the coffee and just going full-blown like,
[0:36:11 – 0:36:37] Erik: espresso setup screw that instant coffee stuff yeah i think the i’m through the summer of instant coffee and i’m back to the i’m back to the winter of instant coffee but the summer of fine beans and grinds fine beans fine grinds thank you square jaw for the thoughts paddle faster nothing like a good pancake hash brown eggs and bacon breakfasts
[0:36:38 – 0:36:42] Erik: Raspberries and blueberries in the cakes or on top if in season.
[0:36:43 – 0:36:48] Erik: It’s awesome, but tends to make breakfast into a three-hour affair plus cleanup.
[0:36:49 – 0:36:49] Erik: Yeah.
[0:36:49 – 0:36:50] Adam: And that’s okay.
[0:36:50 – 0:36:52] Erik: And that’s okay.
[0:36:53 – 0:36:54] Erik: We’re not all…
[0:36:54 – 0:36:56] Erik: Some people are, I guess, looking to get out on that water.
[0:36:59 – 0:37:00] Erik: Barb’s Bannock.
[0:37:00 – 0:37:02] Erik: I wonder.
[0:37:02 – 0:37:03] Adam: Friend of the show.
[0:37:03 – 0:37:04] Erik: Friend of the show.
[0:37:04 – 0:37:05] Erik: I wonder…
[0:37:06 – 0:37:07] Erik: Oh, my, oh, my.
[0:37:08 – 0:37:14] Erik: Either fry pan bannock or fry baked biscuits and sausage gravy.
[0:37:14 – 0:37:23] Erik: Use rehydrated pork sausage, crumbles if your trip is a long one, and just add lake water to pre-mix bannock or biscuit mix.
[0:37:25 – 0:37:28] Adam: Yeah, I’m a big fan of any breakfast that uses lake water in the recipe.
[0:37:30 – 0:37:30] Erik: Yes.
[0:37:31 – 0:37:34] Erik: We’ve got another short one here.
[0:37:34 – 0:37:35] Erik: Musky eater.
[0:37:36 – 0:37:39] Erik: Whiskey and instant mashed potatoes.
[0:37:43 – 0:37:44] Adam: Whiskey or whiskey?
[0:37:44 – 0:37:45] Adam: Neither.
[0:37:45 – 0:37:47] Adam: Neither of those is right.
[0:37:48 – 0:37:54] Erik: No, I added that because on my phone I took a picture of what the difference is between… That one is right.
[0:37:55 – 0:37:59] Erik: No, it’s whiskey with an E-Y or whiskey without an E-Y.
[0:38:00 – 0:38:02] Erik: There’s no such thing as whiskey I-E.
[0:38:03 – 0:38:05] Adam: But that’s how the muskie is spelled.
[0:38:05 – 0:38:07] Adam: But the muskie is spelled with a Y. Yeah, I mean.
[0:38:08 – 0:38:09] Adam: This is a real bamboozler here.
[0:38:10 – 0:38:12] Erik: It basically just depends on what country it comes from.
[0:38:12 – 0:38:14] Erik: I don’t have it in front of me anymore at this point.
[0:38:15 – 0:38:17] Erik: So you can go look it up at home.
[0:38:17 – 0:38:18] Erik: Love it.
[0:38:18 – 0:38:20] Erik: www.bing.com
[0:38:24 – 0:38:28] Adam: I like to use Alta Vista as my favorite search engine.
[0:38:30 – 0:38:35] Adam: Next up on the show, Etulere.
[0:38:36 – 0:38:36] Adam: Welcome.
[0:38:37 – 0:38:38] SPEAKER_00: Welcome, welcome.
[0:38:39 – 0:38:39] Adam: Bacon.
[0:38:39 – 0:38:47] Adam: Precisely homemade, dry, cured bacon will be the foundation of at least a couple brekkies starting July 17th.
[0:38:50 – 0:38:52] Adam: Well, it’s currently ongoing.
[0:38:53 – 0:38:57] Adam: On my trip to Cummings and points beyond.
[0:38:57 – 0:38:58] Adam: So it’s ongoing, I would say.
[0:38:59 – 0:39:14] Adam: If I can drag myself out of my DIY sky sleeping rig early enough, I hope to have bacon-wrapped pike or smallies on the fire on July 18th before the ground sleepers even think of taking the knee-breaking crawl out of the tent.
[0:39:14 – 0:39:15] Adam: That’s nice.
[0:39:17 – 0:39:18] Adam: And they’re fired.
[0:39:18 – 0:39:26] Adam: If I can’t wake them up, it will just be bacon and hash browns and homemade carefully cheese.
[0:39:26 – 0:39:27] Adam: Still great.
[0:39:28 – 0:39:29] Adam: But could be any other day.
[0:39:31 – 0:39:31] Erik: What kind of cheese?
[0:39:32 – 0:39:33] Adam: Carefully.
[0:39:33 – 0:39:35] Erik: I’m not aware of that.
[0:39:35 – 0:39:35] Erik: Are you?
[0:39:35 – 0:39:37] Adam: Is that like cream cheese?
[0:39:38 – 0:39:40] Erik: No, is it just cream with a…
[0:39:41 – 0:39:45] Adam: I think something got messed up there, but it looks to me like it’s…
[0:39:45 – 0:39:46] Adam: It’s homemade.
[0:39:46 – 0:39:47] Erik: Carefully.
[0:39:47 – 0:39:48] Erik: Maybe it’s a thing.
[0:39:49 – 0:39:49] Adam: I love it.
[0:39:51 – 0:39:52] Adam: I do love it.
[0:39:52 – 0:39:53] Adam: Next up on the show…
[0:39:53 – 0:39:55] Erik: I got a big one.
[0:39:57 – 0:39:58] Adam: I got… Biggin’.
[0:39:59 – 0:40:00] Erik: I got a big one.
[0:40:00 – 0:40:00] Erik: Biggin’ cheddar.
[0:40:01 – 0:40:02] Erik: From Big Cheddar 55.
[0:40:03 – 0:40:08] Erik: Tough to beat instant oatmeal with bacon bits and peanut butter on travel days in the park.
[0:40:09 – 0:40:12] Erik: I grab the variety pack of oatmeal so I can change it up every day.
[0:40:13 – 0:40:18] Erik: Packets of peanut butter are easy to pack, easier to pack than a tub.
[0:40:19 – 0:40:19] Erik: That’s true.
[0:40:20 – 0:40:22] Erik: I believe a tub of peanut butter, I would hope.
[0:40:23 – 0:40:31] Erik: For the bacon bits, you gotta get the natural or real pack because the original ones are nowhere near as yummy.
[0:40:31 – 0:40:39] Erik: Yeah, the like bake-o bits, which are just like crispy protein with like sprayed on smoky bacon flavor that are like…
[0:40:40 – 0:41:00] Erik: freakishly red that’s dog treats they wouldn’t even serve that at dog brunch no but the patio just doesn’t even patio would never stoop so low bake oh bits uh serve with instant coffee and all you dirtied was your sierra cup slash trough
[0:41:02 – 0:41:03] Erik: And spoon.
[0:41:03 – 0:41:04] Erik: No need to wash the kettle.
[0:41:04 – 0:41:07] Erik: This meal gives me the energy to paddle all day and is quick and easy.
[0:41:09 – 0:41:12] Erik: This big cheddar continuing at home.
[0:41:12 – 0:41:15] Erik: I’m usually smoking on my green egg over the weekend.
[0:41:16 – 0:41:21] Erik: And I like to throw an extra pork butt or shoulder on for breakfast tacos during the weekdays.
[0:41:21 – 0:41:27] Erik: I usually like to try different marinades or brines rotating between barbecue, citrus, or Mexican.
[0:41:27 – 0:41:30] Erik: I then shred it, throw it in the Tupperware for the later use.
[0:41:31 – 0:41:34] Erik: I also saute up a good amount of peppers and onions for use during the week, too.
[0:41:34 – 0:41:37] Erik: This guy is just a weekend chef.
[0:41:37 – 0:41:46] Adam: Okay, so in addition to a fellow who makes steak and eggs on the trip, this big cheddar, you’ve got to come on a trip with us, too.
[0:41:46 – 0:41:51] Adam: This is really just a clever scouting technique for us to determine who’s getting the golden tickets.
[0:41:52 – 0:41:54] Erik: Yeah, this is basically an application process at this point.
[0:41:55 – 0:41:57] Adam: This one’s really working for me, Eric.
[0:41:58 – 0:42:01] Adam: I’m feeling really excited about Big Cheddar.
[0:42:01 – 0:42:09] Erik: On a weekday morning, I warm up my big cast iron, then put in a serving of bell peppers, onions, shredded pork, and one egg that I cook sunny side up.
[0:42:09 – 0:42:12] Erik: By the time the egg is cooked, everything else is nice and warm.
[0:42:13 – 0:42:14] Erik: I then transfer the contents…
[0:42:15 – 0:42:23] Erik: Onto a plate, break the yolk, and toss everything together so you get the flavor and texture of the yolk without the mess of breaking it while eating.
[0:42:24 – 0:42:26] Erik: This guy’s going blow by blow eating.
[0:42:27 – 0:42:32] Erik: Then I throw a tortilla on the cast iron and put the recently tossed innards onto the tortilla.
[0:42:33 – 0:42:37] Adam: Once the tortilla is warm and toasty, I take it out of the cast iron and top the taco.
[0:42:37 – 0:42:39] Erik: With half, once the tortilla…
[0:42:39 – 0:42:41] Erik: Sorry, avocado and hot sauce.
[0:42:41 – 0:42:42] Erik: We’ve got a bolded…
[0:42:44 – 0:42:46] Erik: Italicized.
[0:42:47 – 0:42:47] Adam: Chef’s kiss.
[0:42:48 – 0:42:53] Erik: Doing the prep work on the weekend makes this a delicious, easy-to-clean breakfast for work days.
[0:42:54 – 0:42:58] Erik: I like stopping at the Duluth Grill for brunch whenever I’m passing through for work or pleasure.
[0:42:58 – 0:42:59] Erik: Ada at Tuscarora.
[0:43:00 – 0:43:01] Erik: Shout out Tuscarora.
[0:43:01 – 0:43:04] Erik: Makes a mean French toast breakfast with fresh fruit and sausage.
[0:43:04 – 0:43:08] Erik: Put me in a good mood before paddling out into the park.
[0:43:09 – 0:43:11] Erik: What other outfitters have good breakfasts?
[0:43:12 – 0:43:13] Erik: That’s a good question.
[0:43:13 – 0:43:14] Erik: That is a good question.
[0:43:15 – 0:43:19] Erik: Nobody’s got a better breakfast than fill in the blank.
[0:43:20 – 0:43:22] Adam: Outfitter Breakfast Rankers.
[0:43:22 – 0:43:23] Adam: Coming up on part five.
[0:43:24 – 0:43:24] Adam: Part five.
[0:43:25 – 0:43:27] Erik: This is just a breakfast podcast at this point.
[0:43:27 – 0:43:28] Adam: Good.
[0:43:28 – 0:43:28] Adam: Good.
[0:43:28 – 0:43:29] Adam: I love it.
[0:43:32 – 0:43:34] Adam: We’re going to finish up this page.
[0:43:36 – 0:43:37] Adam: And we got plenty more to come.
[0:43:37 – 0:43:39] Adam: Just don’t go away.
[0:43:39 – 0:43:40] Adam: Don’t go away, friends.
[0:43:42 – 0:43:47] Erik: Next up on the show, our first cousin, Aldi1.
[0:43:48 – 0:43:49] Adam: What’s up, cousin?
[0:43:50 – 0:43:50] Adam: Welcome back.
[0:43:51 – 0:43:55] Adam: I’ll keep it short since I see a few novels on breakfast posted already.
[0:43:56 – 0:43:58] Adam: Favorite, breakfast burritos.
[0:43:59 – 0:44:02] Adam: Underrated, the no camp stove breakfast.
[0:44:03 – 0:44:11] Adam: On our final morning earlier this year, we did avocado, oil, and red pepper flakes on thick bread, and it was increable.
[0:44:12 – 0:44:13] Adam: Honorable mention.
[0:44:15 – 0:44:15] Adam: Oatmeal.
[0:44:15 – 0:44:18] Adam: You got to do the last of the mouth mixers for that honorable mention, Eric.
[0:44:18 – 0:44:19] Adam: Sorry to say it.
[0:44:21 – 0:44:24] Erik: Give it a shake.
[0:44:24 – 0:44:25] Adam: Yeah, he did it.
[0:44:26 – 0:44:26] Adam: Thank you, Aldi1.
[0:44:27 – 0:44:27] SPEAKER_00: Thank you.
[0:44:27 – 0:44:30] Erik: I like the avocado toast idea, though.
[0:44:30 – 0:44:34] Erik: How’d you end up with a fully functioning avocado on day five?
[0:44:35 – 0:44:37] Adam: Wait, let’s go back and check the record on that.
[0:44:38 – 0:44:38] Erik: He didn’t give a day number.
[0:44:39 – 0:44:39] Erik: He just said last day.
[0:44:39 – 0:44:41] Erik: Last day, but…
[0:44:42 – 0:44:43] Adam: Yeah.
[0:44:44 – 0:44:45] Adam: Final morning.
[0:44:45 – 0:44:46] Adam: Avocado oil.
[0:44:46 – 0:44:50] Adam: I assume that was some fine olive oil.
[0:44:50 – 0:44:52] Adam: Red pepper flakes on thick bread.
[0:44:52 – 0:44:54] Adam: How does your thick bread survive, too?
[0:44:54 – 0:44:57] Adam: That’s pretty incredible itself.
[0:44:58 – 0:44:59] Adam: I do like it.
[0:45:01 – 0:45:10] Adam: You know, you bring out some real green avocados, keep them in a paper bag, and maybe by the end of the week they’ll be perfecto mundo, Eric.
[0:45:11 – 0:45:12] Erik: Perfecto mundo.
[0:45:12 – 0:45:13] Adam: Yeah, he did it.
[0:45:14 – 0:45:16] Adam: Can we get a break in the show right now?
[0:45:16 – 0:45:17] Adam: No.
[0:45:17 – 0:45:17] Erik: No breaks.
[0:45:18 – 0:45:18] Erik: What do you need?
[0:45:19 – 0:45:20] Erik: An outdoor break?
[0:45:20 – 0:45:23] Adam: I’m just going out to check out the rain.
[0:45:23 – 0:45:27] Erik: Well, when you come back, we’re going to have the second sponsor of the show ready to go.
[0:45:27 – 0:45:28] Erik: That sounds perfect.
[0:45:28 – 0:45:28] Erik: Okay.
[0:45:30 – 0:45:32] Erik: You can tell we take this show seriously at this point.
[0:45:33 – 0:45:36] Erik: Bathroom breaks, recording in a car.
[0:45:36 – 0:45:39] Adam: I’ll just yell really loud so you can hear from outside.
[0:45:41 – 0:45:43] Erik: We got Gobi in my pants.
[0:45:46 – 0:45:53] Erik: Breakfast in the Northwoods almost always includes at least a day of blueberry pancakes and bacon.
[0:45:53 – 0:45:58] Erik: Something about cooking it outside on a crisp late summer morning just amplifies the taste.
[0:45:59 – 0:46:01] Erik: On travel days, however, my group sticks to oatmeal.
[0:46:02 – 0:46:11] Erik: Unless it’s my brothers-in-law and their kids who apparently hate oatmeal and could hardly stomach a bite of it last summer’s trip.
[0:46:12 – 0:46:13] Erik: That shocked me.
[0:46:14 – 0:46:18] Erik: Every camping trip I’ve ever been on had packets of instant oatmeal.
[0:46:19 – 0:46:19] Erik: Ooh, what do we got here?
[0:46:20 – 0:46:22] Erik: Oh, somebody painted a nice rock.
[0:46:23 – 0:46:25] Erik: Lake Superior next to Mink Lake.
[0:46:28 – 0:46:29] Adam: Get it out of here.
[0:46:30 – 0:46:32] Erik: Get out of here.
[0:46:32 – 0:46:37] Erik: Every trip I’ve ever been on had packets of instant oatmeal for breakfast at least one morning.
[0:46:37 – 0:46:39] Erik: From Boy Scouts to family trips.
[0:46:40 – 0:46:42] Erik: Some apples and cinnamon or maple brown sugar.
[0:46:43 – 0:46:44] Erik: Quaker’s oat packets were consumed.
[0:46:45 – 0:46:47] Erik: We are currently consuming one right now.
[0:46:48 – 0:46:51] Erik: One year my buddy and I did a Quetico trip from Prairie Portage up to Connippy.
[0:46:53 – 0:46:56] Erik: Old Connippy.
[0:46:56 – 0:47:04] Erik: And back in a week, we did carnation, instant breakfast powder, and power bars on the days we really had to get up and go to cover miles.
[0:47:05 – 0:47:15] Erik: That didn’t give us the fuel we had hoped for while pounding portages and racking up miles in the water, so we’ll likely go back to oatmeal, even if it takes a little longer to make.
[0:47:15 – 0:47:16] Erik: Throw it in your mouth!
[0:47:17 – 0:47:18] Erik: We tried powdered eggs last year.
[0:47:18 – 0:47:19] Erik: They were okay.
[0:47:20 – 0:47:25] Erik: They did pretty well as breakfast burrito filling, but not as great as standalone scrambled.
[0:47:25 – 0:47:32] Erik: My wife and I also tried reconstituted powdered milk and granola on a trip once, and that wasn’t terrible either.
[0:47:34 – 0:47:35] Erik: Back to cooking outside, though.
[0:47:35 – 0:47:38] Erik: Why does everything taste better when you’re out in the woods?
[0:47:39 – 0:47:42] Erik: I mean, that’s the question as old as time.
[0:47:42 – 0:47:43] Adam: It’s because of the air.
[0:47:44 – 0:47:44] Erik: It’s the air.
[0:47:45 – 0:47:46] Erik: There’s that extra flavor.
[0:47:46 – 0:47:49] Erik: That little Boundary Waters umami.
[0:47:50 – 0:47:51] Erik: My dad’s theory…
[0:47:52 – 0:47:56] Erik: is because you’re not enclosed in the kitchen, being inundated with the scent of it.
[0:47:56 – 0:48:00] Erik: Oh, look at your dad here being all, like, logical.
[0:48:00 – 0:48:08] Erik: Being inundated with the scent of it, cooking, so your olfactory senses aren’t worn down with it when you eat.
[0:48:10 – 0:48:11] Erik: That could be a logical explanation.
[0:48:12 – 0:48:13] Adam: Yeah, it’s the air.
[0:48:13 – 0:48:16] Erik: It seems plausible, but no one in our group is smart enough to say for sure.
[0:48:16 – 0:48:18] Erik: I don’t think it’s an intelligence thing.
[0:48:18 – 0:48:20] Erik: I think it’s a combination of things.
[0:48:21 – 0:48:21] Erik: Yes.
[0:48:22 – 0:48:24] Adam: It’s like the seeking of the ephemeral.
[0:48:25 – 0:48:26] Erik: Just like that.
[0:48:27 – 0:48:30] Adam: It’s this fleeting moment of scent.
[0:48:32 – 0:48:32] Erik: And flavor.
[0:48:32 – 0:48:32] Erik: Yeah.
[0:48:34 – 0:48:35] Erik: And flavor.
[0:48:35 – 0:48:43] Erik: But also, you’re just, I think, generally hungrier outside after getting to a place in the Boundaries that takes some work.
[0:48:43 – 0:48:45] Adam: Fresh air makes everything taste better.
[0:48:45 – 0:48:47] Adam: And it also makes you more hungry.
[0:48:47 – 0:48:47] Adam: Yeah.
[0:48:47 – 0:48:48] Adam: Hungrier.
[0:48:48 – 0:48:49] SPEAKER_00: Hungrier.
[0:48:49 – 0:48:49] Erik: Hungrier.
[0:48:49 – 0:48:50] Erik: Hungrier.
[0:48:50 – 0:48:52] Erik: All right.
[0:48:52 – 0:48:53] Erik: J.J. Jorgie.
[0:48:54 – 0:48:56] Adam: I’m feeling real strong.
[0:48:56 – 0:48:59] Adam: I’m going to power through this next couple comments.
[0:49:01 – 0:49:14] Adam: First up, we just returned from our first trip in about 10 years, having just moved back to the great state of Minnesota.
[0:49:15 – 0:49:23] Adam: Overall, it was an amazing trip, and bringing the Tumble Home pod was an integral part of the planning process.
[0:49:24 – 0:49:29] Adam: I heartily agree with other friends of the pod suggesting eggs, bacon, pancakes, etc.
[0:49:29 – 0:49:33] Adam: We added dried blueberries to pancakes and screamed with delight.
[0:49:41 – 0:49:50] Adam: I think the underrated, unpopular brekkie option is a no-stove, no-dishes meal on calm early mornings when you really want to boogie out of camp quickly.
[0:49:51 – 0:49:58] Adam: On more than one occasion, we opted for handfuls of turkey jerky, dried fruits, granola, and bars, along with coldish coffee.
[0:50:00 – 0:50:04] Adam: Skipping the stove and cleanup was awesome, and we were able to take advantage of those.
[0:50:05 – 0:50:06] Adam: Oh, so early.
[0:50:06 – 0:50:08] SPEAKER_00: Classy mornings.
[0:50:09 – 0:50:10] SPEAKER_00: PBNash forever.
[0:50:10 – 0:50:12] Adam: Thank you, Yo-Yo-Rajay.
[0:50:12 – 0:50:15] Adam: Jay Georgie.
[0:50:15 – 0:50:16] Adam: And next up on the show.
[0:50:18 – 0:50:40] Adam: favorite intern of the show and current show sponsor thank you for the fantasy factories i’m gonna go ahead and give them uh seven out of five eric what do you think on those fantasy factories uh solid five out of five for me no joke ratings because it’s not a joke beer it’s a serious it’s a serious like heavy lifter beer that one
[0:50:40 – 0:50:42] Erik: That one can go all day and all night.
[0:50:43 – 0:50:47] Adam: This is Tomahome After Dark coming up next on the show.
[0:50:47 – 0:50:48] Adam: Wait, wait, wait.
[0:50:48 – 0:50:51] Erik: Taking off delicious for the sponsors and also get back to work.
[0:50:51 – 0:51:01] Erik: We have our second sponsor of the show from Leslie, Nate, Mark, and Sam, who are about to depart on their first Bon Jovi trip when they drop these off.
[0:51:01 – 0:51:03] Adam: Wait, did you say it’s from Leslie?
[0:51:03 – 0:51:03] Adam: Nope.
[0:51:04 – 0:51:04] Erik: Leslie.
[0:51:05 – 0:51:05] Erik: Nope.
[0:51:06 – 0:51:06] Erik: Mark.
[0:51:06 – 0:51:07] Erik: No.
[0:51:07 – 0:51:09] Erik: Leslie, Nate, Mark, and Sam.
[0:51:10 – 0:51:12] Adam: Leslie, Nate, Mark, and Sam.
[0:51:13 – 0:51:13] Adam: Thank you.
[0:51:13 – 0:51:17] Erik: Yeah, on their first trip, which this is from like late May at this point.
[0:51:18 – 0:51:19] Erik: Hope it went well.
[0:51:19 – 0:51:20] Erik: Hope it went well.
[0:51:20 – 0:51:22] Erik: We’ve got some Todd the Axeman.
[0:51:22 – 0:51:23] Erik: Axeman?
[0:51:23 – 0:51:24] Erik: We’ve got some Axeman.
[0:51:25 – 0:51:25] Erik: Axemans.
[0:51:26 – 0:51:26] Erik: Axemans.
[0:51:28 – 0:51:29] Adam: I was feeling very surly.
[0:51:29 – 0:51:41] Adam: I was like, at the beginning of the show, I brought these really nice fantasy factories, but I’m really feeling quite surly due to the situation with the cat and everything else this week.
[0:51:47 – 0:51:49] Erik: Have we had Axemen on the show before?
[0:51:49 – 0:51:50] Adam: Hopalicious could tell us.
[0:51:50 – 0:51:51] Adam: I don’t know.
[0:51:51 – 0:51:53] Adam: This has got a lot of skulls and such.
[0:51:55 – 0:51:58] Erik: You forgot your chalice this week, so we can’t cheers the chalice.
[0:51:58 – 0:52:00] Erik: Oh, thank you for pointing that out, Eric.
[0:52:00 – 0:52:01] Adam: I did forget the chalice.
[0:52:04 – 0:52:06] Erik: They’re more of a tumbler anyways.
[0:52:06 – 0:52:07] Erik: Yeah, that’s true.
[0:52:07 – 0:52:08] Erik: A clay tumbler.
[0:52:11 – 0:52:16] Adam: Next up on the show, our beautiful intern, Hopalicious.
[0:52:17 – 0:52:21] Adam: I go pretty simple for breakfast, usually some oatmeal and coffee.
[0:52:21 – 0:52:25] SPEAKER_00: That’s called a full tally-ho.
[0:52:27 – 0:52:28] Adam: You walked right into it, Hopalicious.
[0:52:29 – 0:52:35] Adam: You couldn’t have seen it coming, though, because we’re going in reverse order on this sick retro-printed Reddit.
[0:52:36 – 0:52:38] Adam: Usually some oatmeal and coffee.
[0:52:38 – 0:52:42] Adam: I’d rather be out catching morning fish than eating a proper breakfast.
[0:52:43 – 0:52:50] Adam: Maybe one day in camp we will bacon and eggs it up, cook the bacon first, and fry the eggs in the bacon juice.
[0:52:51 – 0:52:55] Adam: For coffee, I bring a plastic pour-over funnel and insert a filter.
[0:52:56 – 0:53:01] Adam: Add the grounds, pour in the hot water, and the coffee drips out the bottom into the mug.
[0:53:01 – 0:53:03] Adam: Easy peasy.
[0:53:04 – 0:53:09] Adam: It’s no French press, but then again, I don’t have to bring a French press.
[0:53:10 – 0:53:12] Adam: Overrated breakfast is pancakes.
[0:53:13 – 0:53:17] Adam: It sounds like a good idea until someone doesn’t clean up that batter bowl.
[0:53:18 – 0:53:20] Erik: Yeah, it drives like spackle.
[0:53:20 – 0:53:26] Adam: Now you have to chip concrete off the sides of a bowl with some of Coghlan’s camp spoon.
[0:53:26 – 0:53:27] Adam: That is not up to the task.
[0:53:27 – 0:53:30] Adam: Perhaps Paige makes a utensil for that job.
[0:53:30 – 0:53:31] Adam: Paige May, are you out there?
[0:53:31 – 0:53:32] Adam: Are you listening?
[0:53:33 – 0:53:33] Adam: Spackle scraper?
[0:53:33 – 0:53:36] Adam: We need a spackle scraper.
[0:53:36 – 0:53:39] Adam: Moose horn, what do you call it?
[0:53:40 – 0:53:42] Adam: Tang.
[0:53:42 – 0:53:46] Adam: You got to get that moose horn tang on the spackle scraper there, Paige.
[0:53:47 – 0:53:52] Adam: Worst breakfast I ever had was the Alpine Air Foods Bandito Scramble.
[0:53:52 – 0:53:53] Adam: Oh, my God.
[0:53:53 – 0:53:55] Adam: One-star review on Cabela’s website.
[0:53:56 – 0:53:58] Adam: It’s worse than a Panama platter.
[0:53:58 – 0:53:59] Adam: One star.
[0:54:00 – 0:54:01] Erik: Ooh, we have a quote.
[0:54:01 – 0:54:02] Erik: We have a quote on this page.
[0:54:03 – 0:54:06] Erik: Well, on the actual subreddit, the link was provided.
[0:54:06 – 0:54:07] Adam: Oh, was it?
[0:54:07 – 0:54:07] Adam: Okay.
[0:54:08 – 0:54:10] Adam: Relevant Ron Swanson clip of the day.
[0:54:12 – 0:54:13] Adam: Just give me all the bacon and eggs you have.
[0:54:14 – 0:54:16] Adam: I don’t think you understood what I said.
[0:54:16 – 0:54:19] Adam: I didn’t say I want a lot of bacon and eggs.
[0:54:19 – 0:54:21] Adam: I said I want all of the bacon and eggs.
[0:54:21 – 0:54:23] Adam: Thank you for the Ron Swanson.
[0:54:23 – 0:54:26] Adam: Well, we’ve got a Ron Swanson and a Leslie Knope shout-out.
[0:54:27 – 0:54:27] Adam: Parks and Rec.
[0:54:28 – 0:54:31] Adam: Maybe there’s a future TCC TV idea in there.
[0:54:31 – 0:54:33] Adam: They do go camping with Ron.
[0:54:34 – 0:54:36] Erik: They do a lot of outdoor activities in his cabin.
[0:54:36 – 0:54:39] Erik: Yeah, there’s some shooting.
[0:54:39 – 0:54:40] Adam: There’s some camping.
[0:54:41 – 0:54:42] Adam: There’s some fishing.
[0:54:43 – 0:54:45] Erik: That ends this page.
[0:54:46 – 0:54:49] Adam: Thank you, Hopalicious, for the delicious fantasy factories.
[0:54:50 – 0:54:51] Adam: We really did enjoy them.
[0:54:51 – 0:54:53] Adam: Has the crew taken down the old Milwaukee yet, Eric?
[0:54:54 – 0:54:58] Erik: No, but I did use it to boil brats before they went on the grill tonight.
[0:54:58 – 0:54:59] Adam: It’s a beautiful thing.
[0:55:00 – 0:55:06] Adam: Old Milwaukee, it’s delicious for brining your meat.
[0:55:08 – 0:55:11] Erik: You coming to the Clearwater Dance tomorrow?
[0:55:11 – 0:55:13] Erik: I can hitch you up with some cold snacks.
[0:55:15 – 0:55:17] Adam: Yeah, I just heard about this today.
[0:55:17 – 0:55:19] Adam: Not from you either.
[0:55:19 – 0:55:23] Adam: I heard about this from someone else earlier today that the famous dance is today.
[0:55:23 – 0:55:25] Adam: Tomorrow.
[0:55:26 – 0:55:28] Adam: No, I’m working all day.
[0:55:28 – 0:55:33] Adam: And then I have to give my cat a bath in bleach.
[0:55:33 – 0:55:36] Erik: I thought you were going to say I have to give my bad cat a bath.
[0:55:36 – 0:55:39] Adam: I have to give old bad cat an old bleach bath.
[0:55:40 – 0:55:41] Adam: Give your bad cat a bleach bath.
[0:55:42 – 0:55:43] Adam: Give your bad cat a bleach bath.
[0:55:43 – 0:55:44] Erik: No, we’re not doing that.
[0:55:44 – 0:55:45] Adam: Yeah, we should.
[0:55:46 – 0:55:49] Erik: We’re going to leave, I think, the last page for part three.
[0:55:49 – 0:55:51] Erik: Those are the top three answers.
[0:55:52 – 0:55:53] Erik: They deserve to be elevated.
[0:55:54 – 0:56:01] Erik: So we’ll finish this page, and then we’ll end next week with our final thoughts.
[0:56:02 – 0:56:04] Erik: They might be our final thoughts forever.
[0:56:04 – 0:56:04] Erik: Who knows?
[0:56:05 – 0:56:05] Erik: You never know.
[0:56:05 – 0:56:06] Erik: Life is fickle.
[0:56:08 – 0:56:09] Erik: Always be hoeing.
[0:56:10 – 0:56:11] Erik: No, sorry.
[0:56:11 – 0:56:13] Erik: Cheap dancer with the joke answer.
[0:56:14 – 0:56:18] Erik: Coffee should be the only thing taken through the lips before 9 a.m.
[0:56:19 – 0:56:22] Erik: If you’re still hungry after that, eat these.
[0:56:23 – 0:56:26] Erik: And the these is a hyperlink to Pop-Tart biters.
[0:56:28 – 0:56:29] Erik: Remember those little biters?
[0:56:30 – 0:56:31] Adam: I would definitely try them.
[0:56:32 – 0:56:32] Erik: Sure.
[0:56:33 – 0:56:35] Adam: Maybe on our timber-free air trip later.
[0:56:35 – 0:56:36] Erik: We’re going to have those.
[0:56:36 – 0:56:37] Erik: We’re going to have the talkie biters.
[0:56:38 – 0:56:39] Erik: We’re going to try all the gimmick.
[0:56:40 – 0:56:42] Adam: Wasn’t there a talk of a breakfast strudel last week?
[0:56:43 – 0:56:43] Adam: I want those, too.
[0:56:44 – 0:56:46] Erik: Toaster strudels except with eggs and bacon in them?
[0:56:46 – 0:56:47] Adam: Exactly.
[0:56:47 – 0:56:48] Erik: Yeah, I remember those.
[0:56:48 – 0:56:50] Erik: I don’t think we talked about them, though.
[0:56:50 – 0:56:53] Adam: Nobody talks about this anymore, but the little cast iron sandwich makers.
[0:56:54 – 0:56:55] Adam: Oh, the pudgy pies?
[0:56:55 – 0:56:55] Adam: Yeah.
[0:56:56 – 0:56:56] Adam: Oh, yeah.
[0:56:56 – 0:56:57] Adam: Just bring one of them.
[0:56:57 – 0:56:57] Adam: Sure.
[0:56:57 – 0:57:00] Adam: We could do biters of all kinds, Pop-Tarts.
[0:57:01 – 0:57:03] Adam: I think they take up too much room.
[0:57:03 – 0:57:06] Adam: If you have a collapsible pudgy pie maker, now we’re talking.
[0:57:06 – 0:57:10] Adam: I did a trip with them one time, and we just, like, strapped them to the outside of the pack.
[0:57:10 – 0:57:18] Erik: Well, those are essentially, like, the original and even more burning than biters, innards.
[0:57:19 – 0:57:22] Erik: You make one of those things up, it’s like an hour and a half to let that thing cool off.
[0:57:22 – 0:57:27] Adam: It’s the rare piece of gear that is an asset and also a liability.
[0:57:28 – 0:57:28] Adam: Yeah.
[0:57:29 – 0:57:29] Erik: Yes.
[0:57:30 – 0:57:32] Erik: Couldn’t have said it better myself.
[0:57:35 – 0:57:36] Erik: Always be hoeing.
[0:57:37 – 0:57:40] Erik: Just went on my first trip in late June.
[0:57:41 – 0:57:44] Erik: Was graced with the isthmus site on Oyster.
[0:57:46 – 0:57:47] Erik: Very nice.
[0:57:47 – 0:57:52] Erik: I would breakfast burritos are the way to go for a group.
[0:57:53 – 0:57:54] Erik: I don’t know about that sentence.
[0:57:54 – 0:57:56] Erik: I would breakfast burritos are the way to go for a group.
[0:57:57 – 0:57:57] Erik: I would, too.
[0:57:57 – 0:57:58] Adam: I would definitely.
[0:57:58 – 0:57:59] Adam: I would also.
[0:57:59 – 0:58:00] Erik: I would also.
[0:58:00 – 0:58:05] Erik: Just stack your burritos with your favorite, and everyone else can do the same.
[0:58:05 – 0:58:09] Erik: I went eggs, bacon, sausage, hash browns, and Basco.
[0:58:10 – 0:58:11] Adam: So you’re not pre-making them.
[0:58:12 – 0:58:12] Adam: I don’t know.
[0:58:12 – 0:58:13] Erik: I think…
[0:58:13 – 0:58:15] Adam: These are made-on-the-fly burritos?
[0:58:15 – 0:58:18] Erik: I haven’t gotten a sense from anybody whether these are being pre-made or not.
[0:58:18 – 0:58:20] Erik: It sounds like everybody’s making them in the field.
[0:58:20 – 0:58:22] Adam: Yeah, I like to pre-make them and freeze them.
[0:58:22 – 0:58:23] Erik: That’s kind of the go-to.
[0:58:23 – 0:58:27] Adam: Then you burn them on the skillet, as you should.
[0:58:27 – 0:58:33] Erik: Yeah, like those hobo packs you made that one time on Swamp, where half of it was charred black and the other half was ice cold.
[0:58:33 – 0:58:36] Adam: Remember when I burnt the popcorn on the Pigeon River?
[0:58:36 – 0:58:36] Adam: Yeah, you ruined…
[0:58:36 – 0:58:40] Adam: The point where I ruined a copper pot from the Middle Ages?
[0:58:40 – 0:58:41] Adam: Somehow…
[0:58:42 – 0:58:59] Erik: formed a inch layer of charred popcorn that you couldn’t even scrape out with a page-esque antler tang yeah not even my scooper yeah i am a professional cook that’s a true fact that is a true fact
[0:59:00 – 0:59:01] Erik: Yeah, I don’t know.
[0:59:01 – 0:59:09] Erik: I think I appreciate the process of making a burrito in camp, but I also do like making them in the kitchen, freezing them, and taking them.
[0:59:09 – 0:59:16] Erik: Like, that’s just as easy as a, well, not as easy as a mouth-mixing oatmeal packet, but it’s up there.
[0:59:16 – 0:59:16] Erik: It’s easy.
[0:59:16 – 0:59:18] Erik: You bring out a frozen burrito.
[0:59:18 – 0:59:20] Erik: You just kind of lightly toast it on the…
[0:59:20 – 0:59:25] Adam: It’s in the same idea and, like, range as the mouth-mixer oatmeal, but way better.
[0:59:25 – 0:59:26] SPEAKER_00: Yeah, there’s no… As long as you don’t burn it.
[0:59:27 – 0:59:28] Erik: Yeah, there’s no dishes, really.
[0:59:28 – 0:59:31] Erik: Honestly, like, it’s not that hard to burn if you got it wrapped right.
[0:59:31 – 0:59:33] Adam: Yeah, I don’t know, though.
[0:59:33 – 0:59:38] Adam: I was trying to make one on, like, a Coleman gas camp stove one time, and I burned it pretty bad.
[0:59:38 – 0:59:41] Erik: You got to wrap them with wax paper.
[0:59:41 – 0:59:44] Erik: Not wax paper, parchment paper, and then thick on the tinfoil.
[0:59:44 – 0:59:45] Adam: Double tinfoil.
[0:59:45 – 0:59:47] Erik: Yeah, that goes a long way.
[0:59:47 – 0:59:48] Erik: That’s what I do with the Cubans.
[0:59:49 – 0:59:50] Adam: And give them a little burrito quilt.
[0:59:51 – 0:59:52] Erik: A little burrito quilt.
[0:59:52 – 0:59:55] Adam: Get out your needles and stitch, you know, stitch it up.
[0:59:56 – 0:59:58] Erik: This is some nice rain we’re getting here, actually.
[0:59:59 – 1:00:05] Erik: I was a little worried that it was going to be one of those 70% chance of T-storms and then it just classic Cook County.
[1:00:05 – 1:00:07] Erik: It fizzles as soon as it hits the border.
[1:00:08 – 1:00:09] Adam: Well, the lake scared it away.
[1:00:09 – 1:00:11] Erik: Substantial rain here.
[1:00:11 – 1:00:14] Adam: Even this storm can’t be scared off by the lake, though.
[1:00:14 – 1:00:16] Erik: This is an unscareable storm.
[1:00:17 – 1:00:20] Erik: I think Pico would have made the day.
[1:00:20 – 1:00:22] Erik: Starbucks has a new instant coffee.
[1:00:22 – 1:00:49] Erik: in a tin so you don’t have to worry about the micro litter of the via packets next trip i’m bringing ricotta cheese and blueberries for the pancakes as i had it at a diner recently and it really changes the pancake game i will end fluffy so fluffy always be fluffing i will end on this breakfast note par baked and fried or hash browns are the only breakfast potato
[1:00:50 – 1:00:51] Erik: Yeah, probably.
[1:00:51 – 1:00:57] Erik: More and more lazy restaurants are going to breakfast potatoes, which are just some version of a french fry.
[1:00:58 – 1:01:00] Erik: I don’t know what this world is coming to.
[1:01:00 – 1:01:02] Erik: Hashtag isthmus boy.
[1:01:03 – 1:01:03] Adam: Nice.
[1:01:06 – 1:01:06] Erik: Thanks for the comment.
[1:01:07 – 1:01:08] Erik: Always be a hoeing.
[1:01:09 – 1:01:11] Erik: Yeah, I don’t know where this world is coming to.
[1:01:11 – 1:01:16] Adam: Isthmus, boy, you should come down to Madison some summer for the paddle and portage.
[1:01:16 – 1:01:17] Adam: Yeah, there you go.
[1:01:17 – 1:01:22] Adam: You paddle, then you portage over the Isthmus, then you paddle some more, and then you drink some beer.
[1:01:22 – 1:01:26] Adam: It’s one of the greatest spectacles in all of canoeing sport.
[1:01:28 – 1:01:28] Erik: Three-time finisher.
[1:01:29 – 1:01:30] Adam: Three-time finisher?
[1:01:30 – 1:01:34] Adam: Three-time finisher, one time, my best overall score, one hour and nine seconds.
[1:01:34 – 1:01:36] Adam: Shout-out to Captain Mike.
[1:01:36 – 1:01:37] Adam: Sea captain!
[1:01:38 – 1:01:38] Erik: Where are you?
[1:01:38 – 1:01:39] Adam: Where are you?
[1:01:39 – 1:01:39] Adam: Are you listening?
[1:01:40 – 1:01:40] Adam: I’m Sea Captain Mike.
[1:01:41 – 1:01:43] Erik: What do you give these Axemen?
[1:01:45 – 1:01:50] Adam: I’m going to give them, just for the spooky can art and my general mood, these are getting an 8 out of 5.
[1:01:50 – 1:01:54] Adam: 8 out of 5.
[1:01:55 – 1:02:01] Erik: Yeah, I’m giving, I would say 10 out of 10 on the Axemen, just for the fact that it is finally…
[1:02:03 – 1:02:29] Erik: raining rain yeah that elevates the the palette for sure yes the creek chub i’d say the breakfast edible is criminally underrated hmm i guess that sets your day up to be a real interesting one but early early edible early edible and then uh you can finish up with shane dog for the last comment before we get on out of here and start talking about tim the tool man taylor
[1:02:32 – 1:02:39] Adam: Shane Dog, with the great honor of finishing part two of Breakfast Club, thank you for your comment.
[1:02:40 – 1:02:41] Adam: Buenos dias.
[1:02:42 – 1:02:43] Adam: I believe that’s how you say it, Eric.
[1:02:44 – 1:02:48] Adam: My go-to desayuno is Mexican breakfast.
[1:02:50 – 1:02:53] Adam: See the thread I started previously for a photo.
[1:02:53 – 1:02:55] Adam: Okay, I will do that when I get back to the internet.
[1:02:56 – 1:02:59] Adam: Start with farm fresh eggs that you transport in the carton.
[1:03:01 – 1:03:01] Erik: It’s stereo.
[1:03:01 – 1:03:03] Erik: You’re talking into just the left speaker.
[1:03:03 – 1:03:04] Erik: I don’t like that.
[1:03:04 – 1:03:05] Adam: I don’t like that.
[1:03:05 – 1:03:08] Adam: Start with fresh farm eggs that you transport in the carton.
[1:03:09 – 1:03:18] Adam: We lost a few on the last trip due to poor packing, rough portaging, but we wrap in a large wastebasket plastic bag to contain the corpses.
[1:03:18 – 1:03:19] Adam: Ooh, wow.
[1:03:19 – 1:03:22] Adam: Fresh eggs are so much better.
[1:03:23 – 1:03:27] Adam: Add freeze-dried hash browns, a tube of chorizo sausage…
[1:03:28 – 1:03:29] Erik: Extra adrenal glands.
[1:03:29 – 1:03:30] Adam: Yes, that’s right.
[1:03:30 – 1:03:32] Adam: And dehydrated veggies.
[1:03:32 – 1:03:39] Adam: Onions, red bell peppers, mushrooms, add salsa, and flour tortillas.
[1:03:40 – 1:03:46] Adam: This year, I also broke my bannock virginity and made a cranberry bannock later in the trip.
[1:03:47 – 1:03:55] Adam: You can find many recipes online that only require water to the pre-trip mixed dry ingredients.
[1:03:55 – 1:04:03] Adam: This was a basic flour baking soda recipe with dried cranberries and a little brown sugar all mixed in a Ziploc bag.
[1:04:04 – 1:04:10] Adam: I did add a tablespoon of oil since we had it and fried it in a thin coating of oil.
[1:04:10 – 1:04:14] Adam: Just add the water to the bag, squeeze to make a dough ball,
[1:04:14 – 1:04:19] Adam: Flatten into a one-inch thick pancage and pan fry.
[1:04:20 – 1:04:26] Adam: Finish with a drizzle of restaurant-procured honey and jelly packets.
[1:04:26 – 1:04:31] Adam: Yeah, you definitely want to procure those from Betty’s for sure.
[1:04:32 – 1:04:36] Adam: It will be a staple on all future trips, including car camping trips.
[1:04:37 – 1:04:44] Adam: Finally, I added a GSI French press to the stable this year, making coffee easy and outstanding.
[1:04:44 – 1:04:50] Adam: Pre-ground coffee in a Ziploc fits inside the press for transport and organization.
[1:04:50 – 1:04:52] Adam: Gotta eat well in the wild.
[1:04:52 – 1:04:55] Adam: Leave the prepackaged meals to the backpackers.
[1:04:56 – 1:04:57] Adam: Shane Dog out!
[1:04:57 – 1:04:58] Adam: Yes!
[1:04:59 – 1:05:00] Adam: All right, welcome to the show, Shane Dog.
[1:05:01 – 1:05:08] Adam: I’m going to probably be nominated for a tumbly for comment of the year.
[1:05:08 – 1:05:10] Adam: I love it.
[1:05:11 – 1:05:13] Adam: First time for a first time comment of the year.
[1:05:13 – 1:05:14] Erik: Big nomination.
[1:05:14 – 1:05:15] Adam: Yeah, big timer.
[1:05:16 – 1:05:20] Adam: Shane Dog is out, and we do appreciate Shane Dog.
[1:05:20 – 1:05:20] Adam: Thank you.
[1:05:21 – 1:05:22] Erik: Yeah, I would agree.
[1:05:23 – 1:05:25] Erik: Leave the dehydrated stuff to the backpackers.
[1:05:25 – 1:05:26] Erik: Bring in that weight.
[1:05:26 – 1:05:27] Erik: Take the time.
[1:05:28 – 1:05:30] Adam: Yeah, I don’t think it’s any secret that you want fresh eggs.
[1:05:30 – 1:05:37] Adam: And I’m not going to get into my best, worst, what have you tonight, but I will.
[1:05:37 – 1:05:39] Adam: I will spoil one of them, actually.
[1:05:40 – 1:05:41] Erik: Save it for next week.
[1:05:41 – 1:05:44] Adam: All right, well, it has something to do with eggs.
[1:05:44 – 1:05:45] Adam: I’ll say that.
[1:05:46 – 1:05:47] Adam: Now, think about that for a week.
[1:05:48 – 1:05:50] Adam: Think about that for a week.
[1:05:51 – 1:05:53] Adam: I think about eggs a lot.
[1:05:53 – 1:05:56] Adam: I used to be a breakfast cook as a professional.
[1:05:56 – 1:05:57] Erik: You used to be an egg.
[1:05:57 – 1:05:58] Adam: I used to be an egg.
[1:05:59 – 1:06:00] Adam: Myself was once an egg.
[1:06:01 – 1:06:02] Adam: We all were.
[1:06:03 – 1:06:05] Adam: Minds have been blown right now.
[1:06:05 – 1:06:06] Adam: Think about that.
[1:06:06 – 1:06:07] Adam: Where did you come from?
[1:06:09 – 1:06:10] Erik: Agar you.
[1:06:10 – 1:06:11] Adam: Exactly.
[1:06:11 – 1:06:15] Adam: But we can all agree, yolks are delicious.
[1:06:15 – 1:06:19] Adam: And I always want to crack some yolks and eat them.
[1:06:20 – 1:06:22] Adam: So, I mean, what does that say about me, though?
[1:06:22 – 1:06:24] Erik: I don’t know.
[1:06:24 – 1:06:25] Erik: We’re filling up.
[1:06:25 – 1:06:30] Erik: Even in the vehicle, the typical Fridays at Mink with Maury,
[1:06:31 – 1:06:33] Erik: This vehicle is filling up with mozzies.
[1:06:33 – 1:06:40] Erik: We’re going to have to roll up the windows and fire up the After Dark TVC mic.
[1:06:40 – 1:06:41] Erik: Talk about home improvement.
[1:06:42 – 1:06:44] Adam: We’re going to jump in the other vehicle for TCC.
[1:06:44 – 1:06:45] Erik: It is free of mozzies.
[1:06:45 – 1:06:50] Erik: We should go over there and do it and see if people can tell which vehicle is which.
[1:06:51 – 1:07:11] Adam: love it all right uh so uh it looks like to me like the ham steak is cooked so we’re gonna take that off the griddle right now and enjoy it and uh we’re definitely having breakfast for dinner all month all month long all of july breakfast for dinner and uh i think this has been one of my favorite ming lake sits of the whole month eric
[1:07:12 – 1:07:16] Erik: Yeah, I mean, audially, that’s a word.
[1:07:16 – 1:07:23] Erik: Yeah, I mean, it’s been very interesting from the splashing ruffians to the pitter-patter on the roof.
[1:07:23 – 1:07:25] Adam: Remember that crazy asprey?
[1:07:25 – 1:07:25] Adam: Where has he been?
[1:07:25 – 1:07:27] Erik: I don’t know.
[1:07:27 – 1:07:29] Erik: There’s definitely plenty of pickings to be had.
[1:07:29 – 1:07:33] Erik: We got some squirrel activity as we were outside.
[1:07:33 – 1:07:35] Erik: Who knows what’s going on out there now, though?
[1:07:35 – 1:07:36] Erik: He’s probably hunkered down.
[1:07:38 – 1:07:42] Adam: All right, well, thank you for all the wonderful comments this week on Tumble Home.
[1:07:43 – 1:07:50] Adam: And talking about breakfast always makes me feel better, even when I’m down in the dumps and my cat is covered in skunk smells.
[1:07:51 – 1:07:53] Adam: Talking about breakfast makes me feel a lot better.
[1:07:53 – 1:07:55] Adam: I hope it has made you feel better.
[1:07:55 – 1:07:58] Adam: Thank you for joining us on this episode.
[1:07:59 – 1:08:05] Adam: We’ll be back next week to conclude Breakfast Talk, but it is not a conversation you can actually ever finish.
[1:08:06 – 1:08:09] Adam: As we’ve said earlier, we still have to talk about our favorite cast times.
[1:08:11 – 1:08:16] SPEAKER_00: More about French press and eggs.
[1:08:16 – 1:08:17] Adam: What is up with those eggs?
[1:08:18 – 1:08:19] Adam: So many things you can do with the egg.
[1:08:20 – 1:08:21] Adam: It’s incredible.
[1:08:22 – 1:08:42] Adam: for tumble home coming to you live from the thunderdome in the buickless saber no longer covered in dust my name has been adam and it’s still adam and i’m joined by my good friend my best good night eric good night my name is still eric try tasty oh yeah
[1:08:45 – 1:08:47] SPEAKER_00: I looked out the window, seeing this bull head.
[1:08:47 – 1:08:49] SPEAKER_00: Ran through the fridge and pulled out an egg.
[1:08:49 – 1:08:51] SPEAKER_00: Scrubbed it with my scopes, he had no hair.
[1:08:51 – 1:08:53] SPEAKER_00: Lost that shot, he was caught, I’m there.
[1:08:53 – 1:08:55] SPEAKER_00: Saw the convertible driving by.
[1:08:55 – 1:08:57] SPEAKER_00: Folded up the slingshot, let one fly.
[1:08:58 – 1:09:00] SPEAKER_00: He went for his divine, he didn’t have one.
[1:09:00 – 1:09:01] SPEAKER_00: Put him in check, wrecked, bought a gun.
[1:09:01 – 1:09:03] SPEAKER_00: The egg, a symbol of life.
[1:09:04 – 1:09:05] SPEAKER_00: I go on to the house and bust out your wife.
[1:09:06 – 1:09:08] SPEAKER_00: I pulled out the jammie, thought it was a joke.
[1:09:08 – 1:09:09] SPEAKER_00: The trigger, I pulled his face.
[1:09:09 – 1:09:12] SPEAKER_00: The yolk, reached in his pocket, took all his cash.
[1:09:12 – 1:09:14] SPEAKER_00: Left my man standing with the egg mustache.
