Next camino, i am bringing my jet boil. Only problem where do I get my jet boil butane. It has to be a jet boil size so it fits in the stove cup.
I have the jet boil frypan as well, so I will be bringing to my next camino a stack of packet steak, pork and chicken sauces with me. Gravox
I will say oh your albergue has no kitchen, no problem, I can cook my fillet steak, mash potato, salad and pepper/red wine/ onion/ dianne sauce.
The problem is jet boil is a specialized piece of equipment. I will also be happy to cook for other pilgrims who are struggling with money and cannot afford the pilgrim menu.
Salad bag 1 euro.
Fillet steak 1.20 euro
Bread stick. .80
Powdered sauce .20
Butter .20
Bottle wine 1 euro
5 euro dinner every night plus a steak sandwich for the next days lunch.
Would it be better if I just purchased a more larger conventional stove and cooked for other pilgrims as well who perhaps cannot afford to eat at the bars?
My standard camino meal if I can get a supermarket a butcher and an albergue kitchen together. I cooked this at hospital de orbigo, the red wine sauce was made from scratch. Astogra is also a good place to cook as well.
Pigrims like to cook, I say let them cook. I tried to split a pilgrim menu with a pilgrim that was living on a breadstick per day, i was abused by the restaraunt owner and she said we both had to buy pilgrims menu. We left the restaraunt embarrassed.
This is a way that I can help those out on a tight budget to eat some good warm food cheaply from time to time.
Has anyone mastered the propane trekking stove over the camino. For example buy steak and a bag of salad in valcarlos push onto roncesvalles. Cook at this spot overlooking the.....
Day 2 purchase chicken in....?
Maybe I should purchase another heavy duty stove and really help out those pilgrims on the tightest of budgets.
Any suggestions would be welcomed on this idea?