HELSPORT RINGSTIND

HELSPORT RINGSTIND

Foto Helsport Ringstind model 2011

Helsport Ringstind is een goede degelijke kwaliteits tent.

Hij is perfect waterdicht en storm vast.

Tent is ook zeer snel en makkelijk om te zetten.

Tent kan je op zetten of afbreken met binnen tent, maar je kunt er ook voor kiezen bijvoorbeeld als het regent eerst de binnen tent los te maken en daarna de buiten tent af te breken.

Hier door blijft de binnen tent dus droog, en kan je de volgende avond / dag je tent weer opzetten met een droge binnen tent.

De buiten tent neemt wel veel water op als het regent. Hier door gaat de buiten tent door hangen. (zie foto)

Het doorzakken van het doek is vooral te merken bij de kant waar het doek de grond raakt.

Het nieuwe model Ringstind heeft hier dan ook twee extra scheerlijnen gekregen. (zie foto)

Je kan ook zelf een extra lusje maken (of laten maken) zodat je de tent strakker af kan spannen. (zie foto's)

Aan de andere kant van de tent kan je het doek strakker spannen door onder de scheerlijnen stokjes te plaatsen. 

Zo heb je meer ruimte tussen buiten en binnen tent. (zie foto)

Film Helsport Ringstind Light

De tentstok is rond uit slecht.

De stok scheurt en de verbindings stukken tussen de stokken breken.

De service van Helsport is wel uitstekend, meld je gebroken stok en je krijgt dan ook een nieuwe, maar helaas breken deze dan ook weer.

En als je ergens in de bergen staat heb je niet zoveel aan deze service.

Ik heb de stok dan ook vervangen voor een originele Hilleberg stok.

In de binnen tent bij het voeteneinde zit een tocht slurf, deze is voorzien van muggengaas. Als je deze opent krijg je via het gaas raam in de binnen tent een goede ventilatie.

Ringstind model 2013 is tevens voorzien van muggen gaas onder het luifeltje.

Opberg vakken (zie foto)

Film opzetten Helsport Ringstind

Beef & Bean Burrito

Serves 3:
Ingredients:

• ½ Tbsp Olive Oil
• ½ Cup Chopped Onion
• 1 tsp Minced Garlic
• 1 Cup Water
• 1 Can of Canned Beef(14 oz)
• 2 tsp Chili Powder
• 1 tsp Dried Leaf Oregano, Crumbled
• ½ tsp Ground Cumin
• ½ tsp Salt
• ¼ tsp Ground Pepper
• 1 Can Re-fried Beans (16 oz)
• 1 Can Enchilada Sauce (10 oz)
• 6 Flour Tortillas (8-inch, non-refrigerated) wrapped two at a time in foil
  

At Home:
The canned beef needs a little preparation. Pour meat onto a plate and rinse the congealed fat and liquids from the meat under running water. Using a fork or fingers, lightly shred the beef into bite size pieces. Watch for and remove any fat in the meat.
Heat oil in a large skillet over medium heat. Add onion and garlic, sauté until onion softens.
Add water, chili powder, oregano, cumin, salt, and pepper. Simmer for 2-3 minutes.
Add meat, re-fried beans and enchilada sauce. Heat thoroughly, stirring often. Add just enough water to make the mixture thin enough to pour and spread evenly on dehydrator trays.
Dehydrate at 125° for 8 – 10 hours. After about four hours in the dehydrator, break up any mixture that is stuck together with your fingers to expose pieces to more air circulation.
Divide dried mixture into three zip lock bags, each with two foil wrapped tortillas. Makes three 1-cup servings.
On the Trail:
Combine about 3/4 cup water with one cup dehydrated burrito mixture. Bring to a boil and continue cooking another minute or two. Remove from stove and place pot inside insulating cozy for ten minutes. Add a few tablespoons of additional hot water if necessary for a good texture.
Choose your favorite way to heat the two soft flour tortillas. A few clean twigs across the top of a pot of boiling water (already heating for the side dish) makes a nice steamed tortilla. Tortillas spread out on a clean forked stick directly over the fire works well but keeps you busy. Placing the tortilla foil on top of the rehydrating burrito meat with the tortillas on top of the foil is an easy way to soften the tortillas.
Spoon 1/2 of the re-hydrated mixture onto each tortilla; roll up and eat.
Additional Comments or Suggestions:
If you added too much water, you can dip the tortilla in the "stew" or tear up the tortilla to use like crackers in the "soup".
After trying out the dehydrated canned beef, you may want to replace the ground beef in some of your other recipes.
One serving with two tortillas and a small side of MEXICAN BEANS AND RICE makes a great meal that will have you looking for the Margarita!

Mexicaanse Beef & Rice

Ingredients:

• ¼ cup ground beef, dried
• ¼ cup combined bell peppers (assorted colors), onions, and tomatoes, dried
• ¼ cup black beans, dried
• ½ cup instant brown rice
• 1¼ cups water
• 1 tbsp + 1 tsp cheese mix
• 1 tbsp instant dry milk
• 1 tbsp taco seasoning
  

Cheese Mix: The cheese mix for this backpacking recipe can be borrowed from a six ounce box of Back to Nature brand Spirals & White Cheddar Dinner or Annie’s Homegrown brand Bunny Pasta & Cheese. Look in the health foods section of your grocery store. These brands have no artificial preservatives, flavors, or colors. The cheese mix packet inside the box can be divided into three servings approximately 1 Tbsp + 1 tsp each. Use one third of the packet for this recipe and save the rest for other recipes. The macaroni can be saved for other meals as well. In a pinch, you could settle for the Kraft brand if you don’t mind a little artificial coloring, but the other brands taste better to me.


Instant Dry Milk: I use Nestle Nido brand instant whole dry milk instead of the easier to find instant low fat milk varieties. The extra calories from the higher fat content in whole milk provide more energy for my long distance backpacking trips. If you’re just out for the weekend, instant low fat milk works fine.


At Home:
For information about dehydrating ground beef and vegetables for this recipe, review the DEHYDRATING MEAT or DEHYDRATING VEGETABLES pages.
Combine ground beef, beans, vegetables, rice, and taco seasoning in a zip style plastic bag.
Combine cheese mix and instant dry milk in a 2 X 3 zip style plastic bag. (Bags can be found at craft stores)
Enclose the smaller bag in the larger bag, press out the air, and seal. You are ready to hit the trail.


On the Trail:
Add all ingredients except the cheese/milk mix to your pot with water. Allow contents to rehydrate for five to ten minutes.
Light stove, bring to a boil, and continue cooking with the lid on at medium to high heat for a minute or two. Don't stir rice while cooking. Leave it alone and the rice will turn out fluffy.
Place pot into insulating cozy. Wait ten minutes for the meal to continue rehydrating and cooking inside the cozy. Stir in contents of the cheese bag. Add a few spoonfuls of extra water if you want a saucier meal. Enjoy!


Optional Enhancements:
If you happen to have some tortilla chips handy, scoop your meal out of the pot with chips or crumble chips over your Mexican Beef & Rice.
I use a medley of green, red, yellow, and orange bell peppers for this recipe. If you desire a little fire in your Mexican Beef & Rice, by all means throw in a couple slices of dried jalapeños.

Apple Cobbler

Serves 4
Ingredients:

• 4 cups Apples
• 1 cup Self-Rising Flour
• 1 cup Sugar
• 1 Tbsp Whole Egg Powder (the kind for baking with only)
• 1/3 cup Oil
• 1 tsp Cinnamon
  

At Home:
Cut and slice apples and sprinkle with lemon juice so they don't turn brown. DEHYDRATE APPLES
Make self rising flour by combining 1 cup of all purpose flour, ½ teaspoon salt and 1½ teaspoons baking powder.
Combine self rising flour, sugar and whole egg powder in a ziploc bag. Put cinnamon and dehydrated apples into separate ziplock bags. Pack oil in a leak proof container.
On the Trail:
Layer apples on bottom of pan for Outback Oven or reflector oven.
Add 3 tablespoons of water to flour/sugar/egg mixture and then sprinkle over apples. Drizzle oil over top of mixture and sprinkle with cinnamon.
Bake in Outback Oven for approximately 30 minutes or bake in reflector oven (cover baking pan with foil).