MSR | Altitude Blog

Working for Altitude-Sports has its perks. Since I've started here, I've been exposed to a whole new world of clothing, gear, and equipment. I get to try out different coats, gloves, sleeping bags, and backpacks. I get to fondle coyote fur all day without having to buy a Canada Goose jacket (or get bitten)!

a coyote eating my christmas dinner

Although I have to admit, the most amazing thing I've discovered since my arrival has got to be the discovery of Merino wool. I tell you, there's nothing like having one of those sheep close to your naked skin.

But I digress...

The problem is, however, that working here is a double-edged sword. I may have become knowledgeable about, and even fallen in love with tons of brands and products, but this has left me wanting to equip myself with more and more. And I'm not about to stop paying rent just so I can completely drape myself in Merino wool. So my brain had an idea.

Find out what my brain had to say.

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In Gaspésie it’s an obligation to eat seafood, provided that you like that sort of thing. Who doesn’t like to tuck into a nice big, freshly caught lobster? We do, and certainly took maximum advantage of our situation. We tried, with our feet in water much too cold, to coax one into the cooler, but it was in vain…. After only a few seconds, we decided, due to our numb, swollen-red feet, to go to the nearby fish store and pick a monster out for ourselves. The choice wasn’t difficult as there were only lobsters in the tank. We’ve tried to cook them in all sorts of ways and our favourite is on the grill. This worked out well as we had brought one along with us!

Read more Second Supper in Gaspésie: Lobster

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Gaspésie! Long hours in the car, magnificent maritime scenery, bona fide villages and people: this was what Philippe and I wanted on our journey. As we had decided to live from day to day without planning anything, we prepared our first dinner before we left home: a little something applicable to many dishes.

Where the sea begins...

We knew we wanted to camp most of the time in national parks, so we equipped ourselves with a grill for cooking meat over the fire, good cooking utensils, our camping stove – MSR Whisperlite international – and a good pot. Not to mention the cooler we used to drag our belongings around problem-free, and in particular, to keep the beer cold….

First Dinner in Gaspésie

We prepared chicken Tandoori drumsticks. They were frozen so we could put them in the cooler several hours even 2 days in advance without worrying. This way they marinate longer, taste better and are juicier.

Magalie at the grill

Chicken Tandoori Drumsticks

For two hungry people

Preparation time: 10 minutes
Cooking time: 45 minutes.

Ingredients

8-10 frozen chicken drumsticks
750 ml plain yogourt
1 head of garlic, minced
5 tbs. Tandoori spice mix
juice of 2 lemons

Directions

1- Mix all the ingredients together until well combined.

2- Put the chicken in a zip-lock bag with the spice mix.

3- Close the bag and mix everything around so the drumsticks are well coated.

4- Keep the chicken cold until you’re ready to cook it.

5- To cook the chicken, the best is over a fire or on the barbecue. Shake off the excess marinade from the drumsticks and cook them until the meat comes easily off the bone.

Accompanied with baked potatoes wrapped in aluminum foil, this chicken is finger lickin’ good.

*translated by Judy Altitude

Magalie and baked potato

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À la soupe!

Qui dit camping dit aussi nourriture. Déjà, si vous êtes comme moi, vous pensez toujours à la nourriture, mais en plein air, la nourriture devient autre. Quasiment comme si elle prenait une place plus importante. Et on veut encore plus que ça soit bon. Heureusement, en plein air, notre corps semble s’arranger pour que ça goûte meilleur, peu importe ce qu’on ingère!

Dans cette optique de la bouffe, je vous écris afin de vous présenter une nouvelle série d’articles qui se concentrera sur des recettes simples, rapides et faciles. En savoir plus sur la recette de quesadillas

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Gaspésie! De longues heures de voiture, des paysages maritimes magnifiques, l’authenticité des villages et des gens, c’est ce dont Philippe et moi avions envi lors de notre périple. Comme nous avions décidé de vivre au jour le jour et de ne rien planifier, nous avions préparé notre premier souper avant de partir de la maison. Un petit truc qu'on peut appliquer à beaucoup de plats.

là où la mer commence

Nous savions que nous allions camper, la plupart du temps, dans des parcs nationaux. Alors nous nous étions "greyé" d'une grille pour les grillades sur le feu, de bons ustensils de cuisine, de notre bruleur MSR Whisperlite internationale et d'une bonne gamelle. Sans oublier la glacière pour trainer sans problème nos biens essentiels, en fait surtout pour garder la bière froide...

Gaspésie 1er souper

Alors nous avions préparé des pilons de poulets tandoori. Les pilons étaient gelés alors nous pouvions les mettre dans la glacière plusieurs heures même 2 jours sans crainte. Il marine plus longtemps alors ils sont beaucoup plus gouteux et juteux. en savoir plus sur le 1er souper en Gaspésie de Magalie

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Sweet Potato Hash

Sunday morning was gloriously warm and sunny. Appropriately, Leigh Partington, (another loyal altitudiène), Carie, one of Leigh’s friends, and I brought our picnicking equipment, i.e., camping stoves, fuel, coffee, food, blankets, cutlery, cups, plates, bowls etc., to Jeanne-Mance Park in Montreal where we proceeded to cook ourselves up a delicious little breakfast. Trying to recreate the most authentic camping scene that I could, I wanted to think of a recipe that would be appropriate for folks spending some time out in the trees, or along the beach, or in the mountains, and that wouldn’t be too difficult.

Learn more about Judy's Sweet Potato Hash

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