Miz Anna’s Kitchen tips & tricks

Miz Anna’s awesome tips, tricks & resources!

Travelers bringing food into the U.S. for personal use


MizAnna says
Real food is tasty!
How to Eat Real Food at Burning Man



Things to make the kitchen
  • Stove and extra propane
  • Water dispenser (like a tabletop base with a spigot that a 5 gallon jug can be inserted into)
  • Large plastic bin (“the sink”)
  • Biodegradable dish soap
  • Sponges and scrubbies (tie with bungee to “sink”)
  • Ziplocs- every size imaginable- bunch of plastic bags, and some aluminum foil
  • Large cooking pots
  • Cast iron pan
  • Griddle (a large baking sheet can be substituted)
  • Long-handled cooking spoon and slotted spoon
  • Spatula
  • Sharp cooking knives
  • Cutting boards
  • Toothpicks
  • Tongs
  • Tupperware
  • Large mixing/prep bowls
  • Measuring cup
  • Cups and bowls
  • BBQ lighter (Tie to or create a holster for it next to stove.)
  • Fire extinguisher
  • Trashcan with tight lid- could also use a rubbermade
  • Heavy-duty trash bags
  • Matches
  • Net bags
  • Burnables bag or box
Things to make in the kitchen
  • Lentils/black beans- canned, not dried
  • Granola
  • Pre-cooked and sauced pasta
  • Bliss balls
  • Dried fruit n nuts
  • Rice and quinoa
  • Tortillas
  • Cooking oil
  • Chocolate
  • Spices: cinnamon, nutmeg, fennel, curry power (or store-bought paste), saffron, turmeric, salt, pepper, mustard seed, ginger, cardamom, cayenne, coriander, bay leaves, dried red Chilies/peppers
  • Pancake or brownie mix
  • Chopped garlic and onions
  • Peanut butter
  • Butter
  • Bacon
  • Proscutto
  • Eggs
  • Cheese pre-sliced and goat
  • Curry pastes
  • Coconut milk
  • Avocados
  • Sliced deli meats
  • English muffins
  • Salty snacks
  • Lemon and lime squeezy juice
  • Frozen juices
  • Frozen berries and some frozen veggies
  • Butter
  • Tinned milk
  • Pesto
  • Dips- Hummous, artichoke and asiago, baba ganoush
  • Carrots n celery
  • Firm tofu
  • Apple sauce
  • Yoghurt
  • Wraps
  • Red and orange peppers
  • Cabbage
  • Boullion packets or cubes/miso packets
  • Oatmeal
Kitchen Tips
  • Tend toward things that don’t need boiling or steaming- one can let the water settle and use it to clean dishes and whatnot, but the likelihood of that happening is slim.  Instead, cook things like quinoa or rice which will absorb the water, thus not wasting any.
  • I like to pre-cook bacon and pulled pork.  I freeze the pulled pork and use it as a block of ice on the way down.  Let it thaw, heat it and eat it.  Yum!  Partly cooking bacon cuts down on the amount of grease you’ll have to deal with at week’s end.
  • Freezing 2l containers of juice is a good way to keep your food cold, save freezer space, and have cold juice.
  • Use 2l containers to freeze water as above.  With the added bonus of less cooler goo.
  • Buy ice and put it into large ziplocks- Keeps your food cold, and gives you potable water.  AND less grey water to deal with!
  • Put fruit and veggie scraps into a net bag in the sun and letting them dry out turns them into burnables and less MOOP for you to haul out.
  • Pouring bacon grease on to your paper burnables makes them even more burnable.  Just be sure to not saturate the surfaces too much or you’ll have a gucky mess.
  • Table cloths clamped down on table surfaces save hours of cleanup after the Burn.
  • Close your stove overnight.  And don’t leave dishes or foods out.  Keep a couple of bins handy to chuck things into when not using them.  There’s nothing quite like a dust-coated sticky frying pan.  Really, nothing at all.
  • Wet wipes work well for cleaning, if you’re intimidated by the spray-bottle-soapy-water technique.
  • You can bbq a pizza.  And it can be delicious.
  •  Boil-in-a-bag curries and rices are kinda ok, but better if you add other things.  Like chicken, or tofu, or paneer. Or flavour.
  •  Broccoli is never a good idea.  Think about broccoli smell.  Then think about five-day-old broccoli smell. In your cooler. On all your food.  Ew.
Deelishusss breakfastishness

Per person:

  • 1 tbsp chopped onion
  • Butter or ghee
  • 2 eggs
  • ¼ cup cooked/canned black beans
  • ¼ cup salsa
  • Shredded cheese
  • ½ avocado
  • 2 tortillas/1 big flatbread
  • Hot sauce etc.

Cook onions and black beans in butter until soft.  Mush them a bit and push to the side of the pan. Heat salsa until just bubbling, make a little well, and crack eggs in.  Let cook to desired firmness. Slide the whole mess on to plated tortillas or flat breads. Top with avocado, cheese, hot sauce.
For a quicker brekkie, mix leftover plain rice or quinoa with applesauce, sunflower seeds, and yoghurt. Yum.


Per person:

  • 2-4 dates
  • 2-4 tablespoons peppery goat cheese
  • Proscutto

Stuff cheese into dates.  Wrap with salty and delicious piggy.  Yum.


Per person

  • ¼ cup dry quinoa
  • ½ cup water plus 2 tbsp flavoured with boullion
  • Oil or ghee
  • ½ cup firm tofu, cubed
  • Onions and garlic
  • ½ red pepper
  • Sunflower seeds
  • 2 dried apricots, chopped

Fry onions and garlic in butter or ghee. Add apricots and sunflower seeds.  Add liquid.  Heat to boiling.  Toss in quinoa and whatever spices you’d like and cover.  When liquid is absorbed, add tofu and red peppers ad whatever other veggies you wish to nosh.  This keeps well in the cooler for days, and can be stuffed into wraps, or used as a side.


Ian says check this out: http://matadornetwork.com/nights/playa-gourmet-5-burner-proof-recipes/


ToiBox says:
Most of these also survive pretty well in a properly maintained cooler

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