TRANGIA MINI RECIPES - EASY PASTA CARBONARA

[@ReluctantRider]

Good to be back even if it's not a mountain bike with the current Covid-19 situation in Spain. It is fun however to be getting ready to go bikepacking and making a different style of video!

[@zachariahlee3393]

Luke great video, I'm across the pond so they say from you, but bike camping is Truely the same where ever you are. I don't usually chime in on others post..however i would like to share some of my experiences & miles of cooking. You mentioned not wanting to use loads of fuel to cook your pasta meals. I found stopping 1 or two hours before camp and get out a freezer quart bag drop in my pasta & some water zip it all back up..back into my pack it goes down the road I go. At camp you will find you pasta is rehydrated enough to cook. I particularly like to dump all ingredients into the same bag ..less the water. Don't throw the water away..rather put it in your pot to boil add your bag of pasta & ingredients into the water, heat till the right temperature to eat.. out of the same bag. No mess no fuss..easy pezzy. Hope you try this tried and used method of mine & it works for you..

[@cubgsan]

Good day to you. I am a senior rider on HONDA from Japan. Enjoying touring ,camping and video uploading. This is so nice video! Awesome!! Thank you so much for sharing!! Have a nice day my friend!!

[@vincesmith9138]

Found these set of trangia mini vids great. Just a little helpful comment l hope. Don't cook the cream mixture,fry your bacon,set aside,boil and cook your pasta. Meanwhile mix your cream,bacon,grated cheese(parmesan if poss)and egg together,when your pasta is cooked simply stir your sauce through the pasta,the heat from that will warm through the sauce without cooking the egg. This will cut your cooking time down and get it all done on a single fill. Hope this comes across as helpful. Keep the great vids coming. Thanks Vince

[@dianabenobo]

Carbonara has always been one of my favorites .... Now I know how to fix it! Thanks!

[@mobius9818]

Gorgeous dish, I love pasta carbonara. Will def try on my new Mini!

[@cmanofthewoodscentralus3217]

Second time I've watched this. Sky is the limit to what you put on your dish. Look Forward to more dishes and your mix of herbs and ingredients. Thanks for Sharing. Stay Safe. Stay Healthy.

[@LaoxingPicnic01]

Interesting clips and video shoots, learned a lot! Thanks for sharing! The food looks great too!

[@alanmcconnell38]

That's a feast! the pre soaking pasta prior to cooking is a good time saving tip & I like raw egg on pasta & it's perfectly acceptable often called for in carbonara dishes

[@highonimmi]

I’ve always done that with both pastas and dehydrated veggies. Throw them in either a ziplock baggie or a screw top container:)

[@WheelsonaBike]

This looks wonderful! I just bought one of the 27 Trangia kits and am looking for ideas of what and how to cook in it. Excellent example here. Thank you!

[@ReluctantRider]

No worries. I love cooking on the 27. Great bit of kit.

[@alexmacdonald258]

Very well done, Luke! You might give this a go-pasta in a lemon-cream sauce with crab meat. I dice shallots and saute them with butter & oil, and garlic. In goes the crab meat with a splash of white wine (champagne if you have it!), diced flat parsley, and cream. Check for seasoning, remove from heat, wait about 2 minutes for it to cool down and squeeze the juice of half a lemon in. Waiting for a few minutes will prevent the lemon juice from curdling the cream. I use linguini. And if you can find one of those old Gaz red fuel bottles that's never had fuel in it (ie. new), as long as you decant champagne into one VERY slowly, it'll keep it bubbly for about 18 hours! Bon Apetit!

[@oldigger7060]

Great video. I will have to try this recipe! I agree with your comments re. the small size of the pot. If the 1 litre pot from the larger Trangia sets had been used (with a larger pan of course), then the terrific little Trangia kettle would fit inside, and an excellent cookset would be very close to perfect! I've been using one of these for about 20 years and, while I've often used more sophisticated (dearer) sets, I always end up coming back to this little outfit.

[@ReluctantRider]

They are great bits of kit!

[@stewitwooit9744]

Nice video. I am a veggie. Rather than using bacon I fry up some halloumi cheese put it to one side, prepare the sauce then add the halloumi at the end. Very tasty!

[@chrishickson5716]

Dude. Just found your channel. Great ideas with such a small cook set. Thanks Luke. 👍🏼

[@Daveyboygoeswild]

Hey Luke. A friend of mine is Vegan, he uses gluten free pasta. He turned me on to it, it tastes exactly the same however it cooks about 25 % quicker, I have used it for bushcraft cooking and loved it. Hope this helps. Love your videos.

[@Braapncamp]

Well done Luke! Looks really tasty 🤌🏻. I love the Trangia Mini as well, fits in a pocket and great on the go. Thanks for sharing 👌

[@jbonexc1725]

Yes Luke! Glad to see you're back! and even though not a mountain bike vid, still a great vid none the less! Fair play that looked banging! A metal fork on a non-stick dish though! Argh!!!! Hahaha!!! Happy to know you're still on the scene and looking forward to a mountain bike vid soon. All the best mate!

[@ReluctantRider]

Thanks dude, good to be back!

[@alanmcconnell38]

I thought that too! Aaaaargh indeed...?

[@beetlejuice838]

Great video. I can almost smell it. Mouth watering...must dig out my old Trangias for my next day hike.

[@ReluctantRider]

Fantastic little bits of kit. It's amazing what you can create if you just scale down the ingredients and get creative.

[@Radchenister]

That’s penne pasta, ZenB do a quick cook pea protein version, it’s decent nutrition. I would consider a more traditional version of carbonara, it only uses 2 eggs, minimal cheese, cured ham (supposed to be Guanciale but lean ish bacon does it), optional garlic, good dose of black pepper, you bind in the eggs, pasta, cheese, after the bacon is getting there, and use just a little pasta water, keep it moving on low or no heat until it binds. I have a handled fly pan that makes lifting on and off the heat easy. I also use a silicone mini spatula.

[@dongladstone2029]

Super interesting. I'm a hopless camp cook but I'll definitely try this - Thank you!

[@dvmdz]

Awesome video!! Subscribed. What’s that windshield?

[@janmariolle]

Awesome meal and video!

[@ReluctantRider]

Thanks.

[@dariojaneiro8479]

Can't wait to see those epic backpacking rides and more cooking also :) Corona got us a bit stranded here in Portugal also, but not as bad as in Spain. Would love to join you on those adventures. Let's see what the following months bring and hope for the best :)

[@michaelpepper7230]

Easy Carbonara, I use a mac and cheese packet then make the sauce. Smaller pasta in those packets than normal. Just my take on it. Love the Trangia mini of mine but I added a stainless steel bowl from Zebra to it. Gives me more options.

[@Grabajava]

Love your video! Will definitely try that recipe on the trails! Happy trails!

[@jspate61]

Dead solid perfect. I am sold on the dish, and the Trangia Mini. Subscribed! Cheers from Montreal QC

[@johnrutherford4042]

Talking about taking it to the max good effort mate, looks beautiful

[@ForestPotCooking]

Great video! I’m vegan (ish) so would modify it a little, but great to see some more Trangia recipes!

[@eddieallen6401]

Love this video - feel hungry now! How do you find that Vargo windscreen with the setup? Does it block the wind effectively? I love how it fits beneath the pot gripper between the gaps in the pot stand when you pack it away. Such nesting capabilities make me happy. I'm off for a big bikepacking trip as soon as the weather warms up and the Trangia Mini will be my stove of choice. A little extra wind protection will be good to have for very little weight penalty.

[@alandavies803]

Good to see you back 👍🏻

[@ReluctantRider]

Thanks buddy!

[@alfreducu1]

Nice vid, mate! I must take out my li’l Trangia more often. May I ask you what windsshield is that and where to find it? TIA, enjoy Spain and greetings from Asturias

[@ReluctantRider]

Thanks mate. Windshield is by Vargo.

[@marky5755]

Man that looks good !

[@ushillbillies]

I have 2 JOKER bush craft knives , I find they don't hold an edge particularly well , had break one off at the shank relatively easily , which they reluctantly replaced.. I enjoy cooking on my vintage alcohol stove as well CHEERS from Alberta Canada

[@squirrelcovers6340]

I have a Chinese knockoff mini. It's PERFECT 💙Came with a carry case bag, too. $12.99!

[@madcat1007]

Why are you peeling your mushrooms? Nice recipe!! Thanks!!

[@stevensymington9330]

Nice video, look fwd to more on the T28, just got my one for motorcycle camping.

[@ReluctantRider]

Two more ready to go mate. Video every Monday!

[@MP_pov]

Welcome back!

[@ReluctantRider]

Thanks dude! Good to be back, though I'd rather be out on the trail TBH!

[@MP_pov]

Reluctant Rider Personally I don’t see why you can’t go for rides on your own. Ps that carbonara looked way too sophisticated for a wild camping meal!

[@ReluctantRider]

@@MP_pov its strict here in Spain mate. Can't do much at the moment. Recipe is no bother. I like a bit a cooking and what else to do of an evening when camping 🤙

[@MP_pov]

Reluctant Rider fair enough

[@ptouchpaul]

Loving the trangia cooking videos bud, please keep em coming :-) Can you do a paella in that pan, bit small maybe? it would be a micro paella :-)

[@ReluctantRider]

Thanks! I've not cooked a paella yet funnily enough. You don't see it so much in the part of Spain we live in so I never really think of it. Worth a go though!

[@g4okt]

I was thinking of buying the Mini, to compliment my 25; it looks a wee bit too small though. It's a cute piece of kit. BTW I use double cream, as per the Delia Smith recipe. Great job, thanks for the vid!

[@Blacksmith1967]

Thanks for a very good review of the kit 👍😁

[@petermajor4599]

Great

[@BinManSays87]

Dude look up Nido powdered milk if you're still out and about because it's actually alright and even if it's just used for a brew it'll do thee rate but it's be cracking in sauces

[@mrchainanimal3637]

Nice video, looks delicious! Thumbs up. But there is no cream in Carbonara

[@markl2815]

Nice job mate Luckily I’m not Italian or they would go nut on the recipe, but in my view as long as it tastes. Good. Other thought is this was not done on day 10 of a hike either so is fine for nigh5 1, 2 or 3 but then it something else Looked bloody good to me though for a 3 day option

[@RichestTea]

Pre-Soak egg pasta (as its more calorie dense), for three to four hours in the water you are going to boil it in. Reduced cooking time and so carry less fuel.

[@ReluctantRider]

Nice tip. Thanks 👍

[@johnmclean5957]

But don't you end up carrying more weight in the pasta/water than the extra fuel you would have used?

[@alanmcconnell38]

@@johnmclean5957 absolutely John but water is way more easy to restock, as & when required, you can find it just laying around in abundance but fuel is a little less common....?

[@johnmclean5957]

@@alanmcconnell38 yes - so carry more fuel and get water from your abundant sources?

[@jimbojet8728]

This ‘absorption method’ you’re using for your pasta is nothing new, but it is very effective to rehydrate and/or cook dried foodstuffs. It is especially good in my experience cooking rice. As a rice fiend I am always looking for rice recipes to cook ‘on the trail’ and I stumbled upon a bikepacking cook on KZbin from Pakistan I believe, he cooks up some gorgeous Indian meals on his bike travels, he’s quite comical too. Can’t remember the name of his channel now, may be just ‘bikepacking cooking? He’s worth checking out. Thank you for the vid. No Parmesan? Perhaps you don;t like it?

[@kevinobrien6714]

looks good but what bothers me is the raw egg. Should it not be cooked?

[@dfgmetal3624]

How do you keep the butter cold?

[@johnpayne516]

Hey bud nice vid. Does the 0.6 kettle definitely not fit into the cooking pot on this?

[@ReluctantRider]

Afraid not bud (if the 0.6l is the T27 kettle). You can see it in my other video - kzbin.info/www/bejne/qaq9Y2iXn5h3brs - I use the kettle to keep food in the T28 pot warm and it seals into it on the bottom taper.

[@alanmcconnell38]

Bit late with this advise I know but the trangia burner, the t 27 kettle & the wee t 27 HA non-stick pot & a 15.24cm ( 6" x 3" ) non stick cake tin & Chinese knockoff potstand (soled seperately) not exactly the trangia 28 but damn close.. IMHO better! Due to a slightly bigger nonstick pot, I Wanted the 28 style but the new improved version size wise it would be the Trangia HA 27.5 with kettle... hope this helps anyone else coming late to the party...

[@AquaTech225]

Man I want the 28 so damn bad. Just can’t get over being limited to the aluminum pot vs them making a non stick version pot an pan

[@petermajor4599]

Well done

[@DiggingBuddy]

Oh I love that windscreen! What is it?

[@DiggingBuddy]

Oh i see now, vargo!

[@JuicyLuXy]

Are you peeling your mushrooms?? I've never seen that before. It really is nog necessary to peel them :) Just whipe them gently with some paper. It preserves the vitamins.

[@ReluctantRider]

Habit. Have always peeled mushrooms that can be peeled.

[@alanmcconnell38]

Yea we don't peel mushrooms in Scotland either, & I often eat them raw with a bit of salt..

[@nikondeveyra2916]

Where did you get your wind shield?

[@1BESTOFEVERYTHING1]

Is it possible to cook with the nonstick pan when it is used as a lid for the pot? Does it get hot enough? I'm considering between this and Vargo Ti-Boiler, but the problem with ti-boiler is that the pan is not non stick.

[@ReluctantRider]

No definitely not. You could keep something warm but you couldn't get a simmer on anything.

[@silvanigra]

The video at 05:55 says Trangia 27, so which is it? 27 or 28?

[@keebface]

28

[@RollingMonte]

Cool video man! But please don’t call it carbonara! We don’t use that ingredients (Coming from an Italian) 🙃 🇮🇹 Ps. Can you use that trangia mini to cook 2 things at once piling the pan over the saucepan? Like while cooking the pasta why not using the pan over it to cook the bacon?

[@mickbraidstar4291]

Mate you should of used the egg yoke only!!! But it still looked yummy.

[@occidentalexplorer1125]

This video added 5lbs to my gut. What coffee mug is that?

[@alanmcconnell38]

Yea I also like the shape of your mug...

[@ethecyclists8189]

Where did you buy your windshield would love to purchase one?

[@ReluctantRider]

Hi, the windshield is by Vargo.

[@Bikepacking]

Good video yeah I think it better to eat good food while Bikepacking .. been moving away from processsed crap to more Heather food

[@vianco888]

Nice!

[@hughdrummond6843]

Wow....your back, too long dude. Nice one.

[@ReluctantRider]

Thanks buddy! Good to be back.

[@zakmorris8357]

Then you use a metal fork on a nonstick surface.

[@theoutdoorboys2055]

What wind shield is that please

[@ReluctantRider]

Vargo

[@zakmorris8357]

Why take fresh mushrooms when they are 90% water? Take dehydrated ones and they will rehydrate in the cook. Also never take raw eggs lol.

[@trevorthorn5011]

Pepper all the way 👍 lol

[@MrSquuqs]

no cream in carbonara ..

[@miked3317]

Cream in carbonara 😣🫣

[@iwontbebeat7111]

Fk ...Im diabetic so when I see carbs ...my mouth gets watery... LoL 😂🤣😭

[@jimbland4560]

Great recipe but life’s too short to peel a mushroom!!!

[@ReluctantRider]

😂

[@louishansen2370]

Looks alright bruv, but if you need cream to make your Carbonara sauce creamy you need a little practice at home first ;) An egg/cheese emulsion is a pretty basic skill to master

[@alanmcconnell38]

BIT HARSH!

[@louishansen2370]

@@alanmcconnell38 The truth though. A cream sauce ain't a Carbonara

[@EnricoRotelli]

What the hell is going on? Pour the pasta in the cold water and add the mushrooms to the carbonara is quite a blasphemy!

[@ReluctantRider]

Retelli sounds like it might just be an Italian name so I will not argue 😂

[@EnricoRotelli]

@@ReluctantRider, I did't wanted to argue, because, you know, cooking is somethink like love, own recipe is the right one (but mama's ragù is always the best in the world). But just for give you an hint, here a pretty good recipe of traditional carbonara, which I think we both could do whit the trangia cooking set: kzbin.info/www/bejne/eImUmaqkpZeNoJY. And remenber, probably the carbonara was invented by a italian cook, but for the officials of the british 8th army during the italian campaign in the WWII. So, carbonara is also a british dish. Ciao

[@flatbushfox]

FIELD CRAP ...........SOS

[@squirrelcovers6340]

Looked delicious until a raw egg, I fucking gagged.😣

[@alanmcconnell38]

Eggy pasta is a thing in Scotland too mate! pasta butter & a raw egg heat through & a sprinkle pureamazin cheese on top the food of the poor folk...

[@Grabajava]

Love your video! Will definitely try that recipe on the trails! Happy trails!

[@ReluctantRider]

Thanks dude!

[@nikondeveyra2916]

Where did you get your wind shield?

[@ReluctantRider]

I don't remember where I am afraid but it is a Vargo windshield.