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Messages 1 - 17 of total 17 in this topic |
Wade Icey
Big Wall climber
Indian Caves, CA
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Topic Author's Original Post - Jan 10, 2008 - 07:58pm PT
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Back in the day I heard tell of people climbing El Cap with nothing but Broiler Room baked potatoes, water and booze. That would be a can-less, vegetarian ascent.
Any one have contemporary experience? I'm wondering if there's a nutritious version of this stunt, because it's raining, and I have a lot of work to avoid.
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JOEY.F
Social climber
sebastopol
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Jan 10, 2008 - 08:13pm PT
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My "what's for dinner" problem solved.
Thanks Wade
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Wade Icey
Big Wall climber
Indian Caves, CA
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Topic Author's Reply - Jan 10, 2008 - 11:22pm PT
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eKat was dale vegetarian?
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WBraun
climber
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Jan 10, 2008 - 11:28pm PT
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Dale was a sugararian
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Gabe
climber
San Clemente, CA
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Jan 11, 2008 - 04:36am PT
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Mike. got me hooked on ramen with cream cheese. This shite is gourmet! Dig it people! OOOHHwwwAAA!!
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Euroford
Trad climber
chicago
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Jan 11, 2008 - 08:27am PT
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kinda partial to nutella, and, well, anything.
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TrundleBum
Trad climber
Las Vegas
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Jan 11, 2008 - 10:42am PT
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say yeah to 'squishies'
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TradIsGood
Recently unshackled climber
the Gunks end of the country
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Jan 11, 2008 - 01:33pm PT
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Hunks of aluminum and a drill. One hole to rest on.
Other holes to adjust the weight.
Cheese Blinny.
How hard could that have been?! :-)
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Wade Icey
Big Wall climber
Indian Caves, CA
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Topic Author's Reply - Jan 11, 2008 - 01:49pm PT
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don't stop EKat, this stuff is gold!
ps- what's a pressure cooker? I think Klaus put up a route called pressure cooker.
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TradIsGood
Recently unshackled climber
the Gunks end of the country
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Jan 11, 2008 - 02:58pm PT
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Of course they have to be different weights!
You use the drill to drill out material as necessary.
P = desired pressure. r = radius of the hole that the weights sit on.
P times pi r squared equals the upward force on the weight thingy (when the pressure exceeds P, the weight thingy pops up just enough to let off some steam and settles back down.)
You had slide rules back then!
Of course, you could have done it empirically, adjusting the weight until the cook time for a given recipe gave desirable results. Then you just label that weight.
Repeat for additional weights.
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scuffy b
climber
Stump with a backrest
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Jan 11, 2008 - 03:06pm PT
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TIG, you make it sound so easy. Really, how long did your first
one take?
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marty(r)
climber
beneath the valley of ultravegans
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Jan 11, 2008 - 03:13pm PT
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The Fake Blinny wrote:
When he got to the table he gently slammed the bag on the table, thrust a copy of "Diet For a Small Planet" in my hands and declared, "Brockman, we're goin' broke, you gotta learn how to cook this shit!"
Man, you really were a Den Mom!
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TradIsGood
Recently unshackled climber
the Gunks end of the country
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Jan 11, 2008 - 03:27pm PT
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Ha. If I'd 'a' been there, ya would'a gone broke. There was no stopping how much I could eat. I spent all of college trying to get up to 160 pounds (from 140ish - made it to 145 before graduation).
Now I spend my life trying to get down to it. Probably the only way I could get to 160 now is to do my first bigwall. I did get within 3 pounds last year.
Speaking of cheap and rude food. My son just tried his first White Castle burger recently ( a local thing - truly nasty experience ).
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Standing Strong
Trad climber
ghost ride the cop car
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Jan 11, 2008 - 07:11pm PT
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great stories ekat!
does anybody know how tempeh keeps on a wall?
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Double D
climber
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Jan 12, 2008 - 01:00am PT
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Blinny you're crack'n me up! I remember Dale survived for a full year on the candy machine in the hallway next to the lounge (you could sorta shake stuff out of it if my memory serves me right). He did it just to prove that you aren't what you eat!
Prior to going up on Sea with him and Bird I'd heard horror stories about letting Dale have anything to do with figure'n the food rations (or the severly lack there of!). So I was voted in for the trip to Merced the scratch n dent canned store. The standard fare for the day was gorp, including the teeth shattering corn nuts, carmels and the darkie carmels. Those were highly coveted at the long belays!
Dinner was the standard french roll, refried bean and mustard sammies. Bird had the bright idea of mixin all of our canned fruit containers in one giant #10 plastic container from Degnans. By the fifth day, it was like whisky!
I turned the boys on to my first night ritual of a can of Dr. Pepper...mmmm sooo goood! Then, to wash out the serious mouth grundge, a shot of whisky swirlled as mouthwash...it really works! (but I never inhaled...ha ha ha)
Last year while surfing with Randy L, I asked him about the 4th ascent of the P.O. Wall with Dale... Randy was a young'n then, and Dale said he'd be run'n to Merced to get the food. When he returned Randy asked him how much he owed him, to which Dale replied "four bucks". Randy told me that he should have been suspicious right then, but didn't question it until the first night on the wall. Needless to say, it was lean times for the next seven days!
Good times! (;
DD
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Mighty Hiker
Social climber
Vancouver, B.C.
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Jan 12, 2008 - 01:40am PT
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JUST SAY NO!!! To liver and onions. Yecch!
TiG: "Of course, you could have done it empirically, adjusting the weight until the cook time for a given recipe gave desirable results." Or, presumably, until the pressure cooker exploded - another sort of empirical result. They are useful gadgets, though, especially when cooking for groups or at any altitude.
EKat, love your stories. Amazing what the digestive tracts of undomesticated adolescent males will endure. Though I remember a few epidemics of illness in Camp 4, that almost certainly had to do with poor hygiene and nutrition.
In group camp situations, the smart thing to do is to volunteer to wash dishes - as in really wash dishes, with soap and hot water. Amazing what clean hands can do for your health, not to mention cut & scrape recovery.
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neebee
Social climber
calif/texas
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Jan 12, 2008 - 05:15am PT
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hey there double d... say, thanks for fun, as to you quote:
"Dinner was the standard french roll, refried bean and mustard sammies. Bird had the bright idea of mixin all of our canned fruit containers in one giant #10 plastic container from Degnans. By the fifth day, it was like whisky!"
not only can i picture it--but near taste it... awww, fruit, it is amazing how BAD it go... especially after "baking in the sun"--seen this in texas...
say, as to one that has gone without food--i sure see the benefits of mustard sandwhiches... ketchup, ones, too, i've had them, as of recent... say, i did NOT know that you rock-climbers were such "gourmet" eaters, too... :)
say, fun stuff, you all....
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