What’s small, bright, and makes all of our picnic dreams come true? Indeed, a tiny grill from Bodum. We’ve been hunting a round, portable, lidded grill for a while now and this just might be the one. Tom and I have narrowed it down to yellow, but the FYRKAT Picnic Charcoal Grill also comes in green, blue, orange, white, and black.
Pure Modern is a site that I’ve browsed but never bought from. Given these items on (pretty excellent) sale at the moment… that may change. While the other three objects might be outside of what could be defined as needs, we have been in the market for a camping shovel as it is. Besides the shovel, I’m eyeing these two radios, more so the Tykho, and the low-low price on Reistenthal’s Mini-Maxi Shopper. I wonder if others remember when the Tykho rubber radio was first released in the year 2000? I was 15 and remember it pretty clearly; it graced the cover of our copy of TIME that spring. Nine years later, if you’ve ever thought of getting one, jump on this. Now a part of the MoMA design collection, the Tykho hasn’t really dropped in price since its introduction in 2000. Other sites price the rubber radio from 50 to 100 dollars. I don’t know about you, but of the choice between pink or grey (unless you’re willing to pay the big bucks), I’d opt for the latter.
I may just have to pick up multiple Mini Maxi’s in order to be able to gift them to you all come December. Get ready to kick your plastic habit.
Lime Plug-in FM Radio, $21.50; Tykho AM-FM Radio, $33.50; Camping Multi-Tool, $13.25; Reisenthal Mini Maxi Shopper, $2.75. Images, puremodern.com
Cooking in a modern kitchen is all about control: I have implements for cutting food into pieces of exacting dimensions; I can measure volume and mass; I apply precise amounts of heat to pans that have been engineered to have efficient and predictable conductivity. Sous vide and molecular gastronomy take control to the extreme.
As much as the modern cook might swear by his coterie of gadgets, for the past few million years people have been making do with decidedly more primitive means: fire and sticks, maybe a vessel or two. With all the conveniences that abound in the kitchen today, these basic conditions are hard to imagine.
Unless you go camping! While I have my fair share of outdoor gear, my camp kitchen is very basic—I enjoy the challenge of cooking over fire as well as the feeling of connection to those generations past. It helps to go beyond brats and hotdogs—not that there’s anything wrong with brats and hotdogs. Sometimes, though, you need to test just how much you can cook when you’re out on the range with no range.
For example, could I roast a chicken? I just so happened to have obtained a 2.2# young chicken from the Midtown Farmers’ Market (Chase Brook Natural). I was lucky to get a small chicken since the high temperatures of a wood fire would make it tricky to cook a large bird through without scorching it. I decided to butterfly the bird (cut out the backbone and flatten it)—with no good way to form a cover over the fire to trap the heat I wanted to get the bird as flat as possible to ensure even exposure. I rubbed the chicken down with salt, pepper, olive oil and herbes de provence before leaving the safety of our kitchen.
Cooking anything over a campfire calls for coals, not flames. Flames would burn your food. This means you have to plan ahead, starting the fire an hour or so before starting to cook. Playing with fire is one of the best parts of camping, so this really isn’t a bad deal. But if you’re hungry, you’ll wish you had started chopping wood an hour earlier.
Although not the best heat-retainer, aluminum foil works pretty well as a cover, which helps get some of the heat to waft over the top of the chicken while the bottom was getting direct exposure to the heat of the coals. To further improve the speed and evenness of the cooking, I employed the Italian ‘bricked chicken’ technique of weighing the bird down. I’m not so macho as to carry around bricks in my backpack, so I made do with what was available: in this case very nicely squared firewood.
After ten minutes on the cavity-side and twenty more on the breast-side things were looking good. I flipped the bird once more to finish a few stubborn undercooked spots (yes, I bring a Thermapen camping, don’t you?). Then I put it on a tray, tore/hacked it into quarters, and dug in. The heat of the fire resulted in crispy, golden-brown skin with just enough charring to make it attractive looking and smoky tasting.
All of this primitive cooking really brought out the wild beast in me—with the smell of roast chicken I was out of control. And that, after all, is what camping is all about.
Living in a city with an IKEA (as opposed to the nearest one being 2 [2006-08] or 6 hours away [2005]) can be dangerous. I may or may not have been there twice in the last 14 days. I didn’t see any of these items when I was there last week… so they must be just coming in to stores. It’s about time they got some new napkin patterns!
Solig paper napkins, $0.99—$1.99
Dyning hammock in assorted colors, $29.99
I’m interested to see what the Dyning hammock is like in person. For its price, it would be lovely if it were light and squished up small so as to be camping-friendly.
And the trays! There are several new trays also part of the Solig line; the price is right too. We have one tray at home with a great black and white striped pattern, a gift from Sarah, that makes for fun food presentation. Perhaps it wouldn’t be so bad to have a couple more?
Solig trays: Left, $7.99; Right, $4.99 each
Lastly, I almost forgot, there are new bags. I still like my ’05 beach bag best… mostly because it was purchased at IKEA Florence and because it’s just generally awesome, but these are pretty great patterns too. Below are the Solig gardening bags in three colors at $2.49 each and the new Solig beach bags at $1.49 each. This is why IKEA=Love.
All images: http://www.ikea.com/us/en
**Update: If you’d like to see the catalog pages check out AT’s “sneak peek” of the summer line.
