Well done in very windy conditions. Clever use of the handles on the pot gripper to rotate fit the cross pieces on the Scout stove, I struggled with that when I used the stove the first time. Thank you for sharing👍
Fantastic video, great food, and beautiful views. The box pot is awesome. I've had mine for a month or so and have been meaning to make a video with it, but haven't done so yet. The Scout is such a fantastic stove too. So simple but a powerhouse. Thanks for sharing. Cheers! ☕
Thanks very much and glad you enjoyed it. The Scout really can be a powerhouse. Make that video and we will have to check it out! Thanks for watching & cheers!
Always enjoy watching you prep food on your camp stoves. I’d almost call that more of a quiche, and it looks absolutely yummy! BUT, I find your choice of the Scout interesting when there are several other more capable and packable options for supporting the Trangia available to you; even your trusty old G2. My go to Trangia support when I’m packing light is a Bushbox UL with honorable mention to the Nano. And both (like the Scout) will also give you a twig fuel option.
Hi! We actually brought the Nano on our last trip and it is indeed a good support for the Trangia. This trip, our hope was to make a bigger fire to cook over than the Nano allows for. As we only take our backpacks as carry on and the full size Firebox fire sticks are a problem for airport security, we opted to pack the Scout. We took the Trangia as a backup but since we weren’t allowed to make fires (generally very strict regulations and drought conditions) it became our only option to cook over. In the past, we also used the Trangia with merely the Scout cross bars directly on the ground. The fire sticks stuck into the ground like tent pegs close together also work well as a pot stand. For our most recent travels, the Scout was an effective windshield and pot stand for the Trangia and it was a chance to try something a little different. Our preference is always for real wood fires and a variety of other (usually larger and longer! 😁) knives. Knives also pose a big issue traveling within Spain thus only carrying the Victorinox Spartan this time. Thanks so much for your thoughtful comment and questions… and for watching! 😊 Cheers!
Great job using the Scout, Boxpot, and Stone with making a delicate omelette. I could definitely see the challenges you faced in your video. But, challenges are something of what we’ve all faced cooking in the outdoors. I’m sure you’re gonna want to try that omelette again. Eggs necessarily need to cook low and slow. More difficult when dialing in temperature with fire that doesn’t have a “dial”!
Thank you for the kind words. Challenges are often part of the fun, although they can be more fun in retrospect than in the heat of the action when you just don't know how it is going to pan out. No doubt we will make it again when we are out and about. It is a favourite at home and, as you say, low and slow is key for eggs. Re: lack of a dial - lol - so true. The dimmer was definitely a help with temperature control. Thanks, again. Cheers!
That's a very impressive test/ workout for the box-Pot (I've just got mine). My wife (Galician) makes the best tortilla in the world (I'm slightly biased!) and doing it in a deep pot like that looks like it would require very careful heat management...I'm going to season my stone before I give it a go though! Well done!
@@KettleCamping If you mean empanadas - or empanadillas then yes she does. I particularly like the octopus ones (pulpo)... Now that would be a baking challenge for the box-pot...! (just saying!)
Love this, I have just about everything you used for cooking, Scout, fire pot etc. Oh and I absolutely love jamón serrano. Thanks for the video. Is that a Victorinox Swiss Army knife? How did you get it through airport security? Thanks for the video.
Hi , yes the jamón is really good! 85 mm seems to pass the test (without a locking blade). The one on the video is a Victorinox Evolution. Security confiscated my Swiss Champ (90mm blade) saying that the saw was too long. Spain (Andalucía) is a great place! The people, the culture the languages, the food … Firebox make good quality products. If you can’t make a fire , use the alcohol burner. Have fun cooking outdoors ! Thanks again! Take care 👍
Looks delicious as always. What you think of this stove? Any big advantage over the other stoves? Square pots seems they would be hard to clean in corners.
The Scout's big advantages are that there is no need to assemble it, you can store items in it and because it is one piece without hinges, we assume it is probably sturdier. It is also impossible to lose or misplace any "moving" parts. It has a full and solid base which makes it more stable on virtually any surface and thus protects the ground below. It is great for carry-on when flying as there are no issues with pointy fire-sticks which we are pretty sure would be confiscated by airport security in any country. From a backpacking perspective our go-to remains the 5" Ti Firebox as it packs flat and weighs less than the Scout. We enjoy "playing" with stoves so folding - unfolding isn't an issue. The square pot isn't any harder to clean than any other deeper pot and it is wide enough that a hand easily fits in. When we can when "in the field', sand is our favourite cleaning material for any pan or pot. Sometimes, tea immediately following the main meal helps "clean" and if we are heading back to civilization immediately, we rinse or wipe out and then clean properly once at home base. Thanks so much for watching. Cheers!
Not dissing the boxpot, but I feel that this would have been quicker/ easier in the cowboy plate using the plate as a top. That's a lot of dirty dishes at the top of a trail with no water nearby. Food looks amazing at the end! What kind of onion did you use?
Hey Thomas! We were aiming for the classic Spanish Tortilla de patatas which traditionally rises quite high and requires long, slow cooking thus our choosing the box-pot with the ceramic stone over the plates. Good idea to try the plates for a classic omelette, though. Dishes are always a challenge outdoors but over the years have we developed strategies for dealing with them (boiling water in the dirty pot, wiping grease down with a bit of paper towel, using sand, leaves or moss, etc). Any strategies you are particularly fond of or found to work well for dishes? The onion: it was impossible to find a regular yellow onion (that we had in mind) - this was a type of giant shallot we managed to find the day prior in a local grocery. Thanks for watching & hope you are keeping well! Cheers!
@@KettleCamping I haven't acquired a boxpot yet, but highly recommend watching Off Course Outdoors video on using parchment paper for a quick and easy cleanup with the boxpot. That method would have helped keep the pizza stone clean and the pot would nearly be spotless when you were done. You can then just burn or pack away the messy paper. You could also use Steve's method of using the alcohol or gas burner to get a few briskets of charcoal going then slap that on top of the box pot for a sit and forget bake of the omelet. I also like to mix a bisquick flour into the mix if I'm doing a thick bake omelet. The flour basically creates a crust along the edge and also helps everything fluff up.
@@AtomicBleach- Yes I agree that using parchment paper is great for easy cleanup. I also watch “Offcourse Outdoors” video use of parchment paper for Steve’s new Cast Iron Cook-it-all. I don’t have a Scout or Boxpot. Years ago I started using parchment paper for making rice in my aluminum mess tin over my Trangia with the Nano or the Freestyle.
@AtomicBleach Haven't tried the charcoal (we had hoped to find charcoal for this actually but no luck so had to go for the alcohol) and will take a look at the Off Courses Outdoors video. We often use parchment at home - good idea!
Well done in very windy conditions. Clever use of the handles on the pot gripper to rotate fit the cross pieces on the Scout stove, I struggled with that when I used the stove the first time. Thank you for sharing👍
What a beautiful spot for a hike and breakfast with a view . Thanks for taking us along. Cheers
Hi Don, 'glad to know you enjoyed it. Be well! Cheers!
Fantastic video, great food, and beautiful views. The box pot is awesome. I've had mine for a month or so and have been meaning to make a video with it, but haven't done so yet. The Scout is such a fantastic stove too. So simple but a powerhouse. Thanks for sharing. Cheers! ☕
Thanks very much and glad you enjoyed it. The Scout really can be a powerhouse. Make that video and we will have to check it out! Thanks for watching & cheers!
Zen like cooking as always. 😊
😊 Thank you for such a nice comment and for watching. Cheers!
Beautiful scenery and the dish looks delicious :)
Thanks so much - glad if you enjoyed it. Cheers!
Always enjoy watching you prep food on your camp stoves. I’d almost call that more of a quiche, and it looks absolutely yummy! BUT, I find your choice of the Scout interesting when there are several other more capable and packable options for supporting the Trangia available to you; even your trusty old G2. My go to Trangia support when I’m packing light is a Bushbox UL with honorable mention to the Nano. And both (like the Scout) will also give you a twig fuel option.
Hi! We actually brought the Nano on our last trip and it is indeed a good support for the Trangia. This trip, our hope was to make a bigger fire to cook over than the Nano allows for. As we only take our backpacks as carry on and the full size Firebox fire sticks are a problem for airport security, we opted to pack the Scout. We took the Trangia as a backup but since we weren’t allowed to make fires (generally very strict regulations and drought conditions) it became our only option to cook over.
In the past, we also used the Trangia with merely the Scout cross bars directly on the ground. The fire sticks stuck into the ground like tent pegs close together also work well as a pot stand.
For our most recent travels, the Scout was an effective windshield and pot stand for the Trangia and it was a chance to try something a little different. Our preference is always for real wood fires and a variety of other (usually larger and longer! 😁) knives. Knives also pose a big issue traveling within Spain thus only carrying the Victorinox Spartan this time.
Thanks so much for your thoughtful comment and questions… and for watching! 😊 Cheers!
Great job using the Scout, Boxpot, and Stone with making a delicate omelette. I could definitely see the challenges you faced in your video. But, challenges are something of what we’ve all faced cooking in the outdoors.
I’m sure you’re gonna want to try that omelette again. Eggs necessarily need to cook low and slow. More difficult when dialing in temperature with fire that doesn’t have a “dial”!
Thank you for the kind words. Challenges are often part of the fun, although they can be more fun in retrospect than in the heat of the action when you just don't know how it is going to pan out. No doubt we will make it again when we are out and about. It is a favourite at home and, as you say, low and slow is key for eggs. Re: lack of a dial - lol - so true. The dimmer was definitely a help with temperature control. Thanks, again. Cheers!
Very good thanks
Glad you enjoyed it & thanks for watching! Cheers!
That's a very impressive test/ workout for the box-Pot (I've just got mine). My wife (Galician) makes the best tortilla in the world (I'm slightly biased!) and doing it in a deep pot like that looks like it would require very careful heat management...I'm going to season my stone before I give it a go though!
Well done!
Thanks so much! Heat management, indeed :) You are one lucky soul! Does she ever make Empanda Gallega (mmm!)?? Thanks for watching & Cheers!
@@KettleCamping If you mean empanadas - or empanadillas then yes she does. I particularly like the octopus ones (pulpo)...
Now that would be a baking challenge for the box-pot...! (just saying!)
Oh yum! A tad jealous - those are delicious and would be a challenge to make - we’ll have to give it some thought.💭 😁 Cheers!
Oh yum!! Those are delicious and would definitely be a challenge to make. We’ll have to give that some thought 💭 😁! Cheers!
Grandfather from Galicia, I’m Mexican and my mother also made fantastic tortillas de papas, love jamón serrano.
Love this, I have just about everything you used for cooking, Scout, fire pot etc. Oh and I absolutely love jamón serrano. Thanks for the video. Is that a Victorinox Swiss Army knife? How did you get it through airport security? Thanks for the video.
Hi , yes the jamón is really good! 85 mm seems to pass the test (without a locking blade). The one on the video is a Victorinox Evolution. Security confiscated my Swiss Champ (90mm blade) saying that the saw was too long. Spain (Andalucía) is a great place! The people, the culture the languages, the food … Firebox make good quality products. If you can’t make a fire , use the alcohol burner. Have fun cooking outdoors ! Thanks again! Take care 👍
Hey mate.... You make the First Square Tortilla in the world!!!!! 😂😂😂😂
Bear hugs from Asturias! 🐻❤️
😂 If we move to Spain and open a restaurant, we’ll name it “The Square Tortilla” for you! 🤣 Be well & cheers from Canada 🇨🇦 😊
@@KettleCamping 😜
Looks delicious as always. What you think of this stove? Any big advantage over the other stoves? Square pots seems they would be hard to clean in corners.
The Scout's big advantages are that there is no need to assemble it, you can store items in it and because it is one piece without hinges, we assume it is probably sturdier. It is also impossible to lose or misplace any "moving" parts. It has a full and solid base which makes it more stable on virtually any surface and thus protects the ground below. It is great for carry-on when flying as there are no issues with pointy fire-sticks which we are pretty sure would be confiscated by airport security in any country.
From a backpacking perspective our go-to remains the 5" Ti Firebox as it packs flat and weighs less than the Scout. We enjoy "playing" with stoves so folding - unfolding isn't an issue.
The square pot isn't any harder to clean than any other deeper pot and it is wide enough that a hand easily fits in. When we can when "in the field', sand is our favourite cleaning material for any pan or pot. Sometimes, tea immediately following the main meal helps "clean" and if we are heading back to civilization immediately, we rinse or wipe out and then clean properly once at home base. Thanks so much for watching. Cheers!
Not dissing the boxpot, but I feel that this would have been quicker/ easier in the cowboy plate using the plate as a top. That's a lot of dirty dishes at the top of a trail with no water nearby. Food looks amazing at the end! What kind of onion did you use?
Hey Thomas! We were aiming for the classic Spanish Tortilla de patatas which traditionally rises quite high and requires long, slow cooking thus our choosing the box-pot with the ceramic stone over the plates. Good idea to try the plates for a classic omelette, though.
Dishes are always a challenge outdoors but over the years have we developed strategies for dealing with them (boiling water in the dirty pot, wiping grease down with a bit of paper towel, using sand, leaves or moss, etc). Any strategies you are particularly fond of or found to work well for dishes?
The onion: it was impossible to find a regular yellow onion (that we had in mind) - this was a type of giant shallot we managed to find the day prior in a local grocery.
Thanks for watching & hope you are keeping well! Cheers!
@@KettleCamping I haven't acquired a boxpot yet, but highly recommend watching Off Course Outdoors video on using parchment paper for a quick and easy cleanup with the boxpot. That method would have helped keep the pizza stone clean and the pot would nearly be spotless when you were done. You can then just burn or pack away the messy paper. You could also use Steve's method of using the alcohol or gas burner to get a few briskets of charcoal going then slap that on top of the box pot for a sit and forget bake of the omelet. I also like to mix a bisquick flour into the mix if I'm doing a thick bake omelet. The flour basically creates a crust along the edge and also helps everything fluff up.
@@AtomicBleach- Yes I agree that using parchment paper is great for easy cleanup. I also watch “Offcourse Outdoors” video use of parchment paper for Steve’s new Cast Iron Cook-it-all. I don’t have a Scout or Boxpot.
Years ago I started using parchment paper for making rice in my aluminum mess tin over my Trangia with the Nano or the Freestyle.
@AtomicBleach Haven't tried the charcoal (we had hoped to find charcoal for this actually but no luck so had to go for the alcohol) and will take a look at the Off Courses Outdoors video. We often use parchment at home - good idea!
@larryn8 Parchment paper is a great idea - no doubt it would work well for cooking rice.