Din overskrift

Matliste (2010)
Ekspedisjonen har som som mange har fått med seg en ernæringsbiolog som har regnet ut vårt behov.  Her følger bestillingslisten vår:

Matliste Canada sommeren 2010. (Forslag 22.0610)

Generelt. Vi trenger ca 3700 kcal per dag. Veier du 95 kg trenger du noe mer ca 4000 kcal og veier du mindre, under 80 kg trenger du noe mindre ca. 3200 kcal. Dette er beregnet ut i fra forventet aktivitet. Jeg har ikke sett på priser.

PE og jeg  har benyttet følgende linker ved  valg av løsninger for de ulike måltidene:

http://www.harvestfoodworks.com/index.cfm

http://www.backpackerspantry.com/

Fordelen med å benytte disse linkene er at de er tatt ut av linken Pebe sendte (http://www.overlandersports.com/) og fordi de er Canadiske.

FROKOST:

http://www.harvestfoodworks.com/listproducts.cfm?cat=7

Vi handler inn assortert utvalg av 7 frokoster som skal dekke behovet til 2 personer i 16 dager. Dvs.  4 (lag) x 16 dager = 64 poser. Vekt 64/7  X 1,5 kg = 14 kg

Flapjacks w/maple syrup - multi-grain pancakes with maple sugar syrup

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

336

N/A

712

14.1

4.7

136.6

1.75

Ingredients:

Pancake mix [flours (hard whole, soft whole, corn, rye, barley) egg, whey, dextrose, baking powder (no alum) salt], turbinado sugar, maple sugar granules.

Preparation:

1. Blend each pack of flapjack mix with 1 1/4 cups of cold water.

2. Ladle into a hot greased pan (Harvest Vegetable Shortening is handy for this) and cook over a medium heat. Turn over when bubbles appear and continue to cook.

3. While flapjacks are cooking add each pack of syrup crystals to 1/2 cup of BOILING water and stir.

4. Serve flapjacks and pour syrup over top. Enjoy !

Scrambled Eggs - the ULTIMATE scrambled egg mix

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

82

6

460

35.1

31.2

1.6

1

Ingredients:

Egg (contains 1% silicon dioxide to prvent caking), salt, spices, dehydrated garlic, dehydrated onion.

Preparation:

1. Stir each pack of egg powder and a small amount of spice into 1 cup of cold water.

2. Ladle into a hot greased pan (Harvest Vegetable Shortening is handy for this). Stir and fluff over medium heat to produce light gourmet scrambled eggs.
Add more spice to taste.

3. Serve and enjoy !

 

Mushroom & Cheese Omelette - a favorite omelette with subtle spicing

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

86

6

369

27.1

19.5

17.2

1

Ingredients:

Egg (contains 1% silicon dioxide to prevent caking), skim milk, cheese sauce [cheddar cheese powder (milk, salt, bacterial enzyme), whey, modified corn starch, seasoning, salt, naturel flavors], mushroom, onion, chive, salt, garlic, spice.

Preparation:

1. Blend each pack of egg mix with 1 cup of cold water. Let the mixture stand for at least 10 minutes to allow full rehydration.

2. Ladle into a hot greased pan (Harvest Vegetable Shortening is handy for this).
Stir and fluff over medium heat.

3. Serve and enjoy !

Apple Cinnamon Pancakes - tasty spice and fruit flavor combination

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

330

N/A

671

12.6

12.9

122

1.75

Ingredients:

Pancake mix [flours (hard whole, soft whole, corn, rye, barley) dehydrated apple, egg, whey, dextrose, baking powder (no alum), cinnamon, salt], turbinado sugar, maple sugar granules.

Preparation:

1. Blend each pack of pancake mix with 1 1/4 cups of cold water.

2. Ladle into a hot greased pan (Harvest Vegetable Shortening is handy for this) and cook over a medium heat. Turn over when bubbles appear and continue to cook.

3. While pancakes are cooking add each pack of syrup crystals to 1/2 cup of BOILING water and stir.

4. Serve pancakes and pour syrup over top. Enjoy !

 

Tex-Mex Eggs - spicy scrambled egg mix

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

69

6

313

23.6

17.7

8.8

1

Ingredients:

Egg (contains 1% silicon dioxide to prevent caking), skim milk, cheese sauce [cheddar cheese powder (milk, salt, bacterial enzyme), skim milk, simulated bacon bits (soy flour, caramel colour, soybean oil, salt, natural flavor), red bell pepper, spice, salt, chive, dill.

Preparation:

1. Blend each pack of egg mix with 1 cup of cold water. Let the mixture stand for at least 10 minutes to allow full rehydration.

2. Ladle into a hot greased pan (Harvest Vegetable Shortening is handy for this).
Stir and fluff over medium heat.

3. Serve and enjoy !

Corn Biscuits and Apple Sauce - a treat in a frying pan

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

223

N/A

894

31.2

18.1

151.9

1.25

Ingredients:

Biscuit mix [flours (hard whole, whole wheat, corn, soy), skim milk, sugar, cornmeal, egg, baking powder (no alum), salt, cinnamon], applesauce powder [apple flakes, sugar, dried molasses, vinegar solids (dextrin, corn starch, white vinegar), lemon powder (corn syrup solids, lemon juice, lemon oil), corn starch, guar gum, spice], freeze dried corn, silicon dioxide to prevent caking.

Preparation:

1. Add 3/4 cup of cold water to each pack of the corn and let stand for 10 minutes to allow rehydration.

2. Add 1/2 cup of BOILING water to each pack of the sauce, mix well and let stand.

3. Add the flour to the corn and water, mix well and shape into desired number of biscuits.

4. Place biscuits into a well greased pan (Harvest Vegetable Shortening is handy for this) and cook over a medium heat. Turn the biscuits over several times to avoid burning.

5. Serve the biscuits and spoon the applesauce over each.
Enjoy

 

Multigrain Cereal with milk - complete with sweetened malt-flavored milk

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

300

20.8

587

17.9

6.2

115.1

N/A

Ingredients:

Rolled oats, toasted rolled wheat kernels, roasted wheat flakes, roasted pearled barley flakes, roasted hulled pot barley flakes, sugar, wheat bran, malt flavored milk (extract of wheat and malt barley, milk, sugar, silicon dioxide - an anticaking agent.

Preparation:

Quick cook preparation to produce 2 x 615 ml serving size:

1. Add each pack of cereal/milk mix to 5 cups of cold water and bring to a boil in an uncovered pot.

2. Simmer gently and continue stirring until desired consistency is reached.

3. Serve and enjoy !

Instant version to produce 2 x 313 ml serving size:

1. Add each pack of cereal/milk mix to 2 cups of hot or cold water.

2. Blend the mixture, adding additional water to give desired consistency.

3. Serve and enjoy !Note: The cereal and milk mix is already lightly sweetened with sugar.

 


 

LUNSJ

http://www.harvestfoodworks.com/listproducts.cfm?cat=5

Vi regner med at vi fisker og skyter noe vilt som vi kan putte oppi supper. Vi handler inn assorter utvalg av 4 typer suppe som skal dekke behovet til 2 personer i 16 dager, dvs 64 poser. Vekt 64/4  X 0,5 kg = 8 kg

 

Creamy Potato Soup-new larger size - with parsley and onion
LOW FAT

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

60

17.5

120

2

2

20

4

Ingredients:

Dehydrated potatoes, potato starch, salt, wheat flour, malto dextrin, sugar, non-dairy creamer (partially hydrogenated soybean oil, corn syrup solids, sodium caseinate, mono and diglycerides, dipotassium phosphate and sodium silico aluminate), hydrolysed plant protein, hydrogenated vegetable oil, yeast extract, guar gum, parsley, onion powder, spices, seasonings, flavor.

Preparation:

Combine contents of each pouch with 2 cups (500ml) of water. Mix well. Bring to boil and allow to simmer for 5 minutes, stirring from time to time.

 

Tomato Vegetable Soup-new larger size - a grand bouquet of vegetables in a rich tomato stock
LOW FAT

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

144

7.5

260

6

3

52

4

Ingredients:

Dehydrated vegetables (potatoes, carrots, tomatoes, onions, green beans, green peas, leeks, celery, green peppers, spinach), barley, salt, potato starch, corn starch, hydrogenated vegetable oil, flavor, Romano beans, white beans, sugar, tubettini noodles, yeast extract, spices, guar gum, mono and diglycerides, garlic powder, hydrolysed plant protein, citric acid, modified cellulose, dextrose and/or malto dextrin, seasonings.

Preparation:

Combine contents of each pouch with 2 cups (500ml) of water. Mix well. Bring to boil and allow to simmer for 5 minutes, stirring from time to time.

 

Cheese & Broccoli-new larger size - a rich and creamy blend

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

144

7.5

336

12

14.6

40

4

Ingredients:

Cheddar cheese, corn starch, modified milk Ingredients, skim milk powder, hdrogenated vegetable oil, wheat flour, dextrose, salt, freeze dried broccoli, brewers yeast, yeast extract, dehydrated red peppers, xanthum gum, flavor, spices, seasonings, malto dextrin, garlic powder, citric acid.

Preparation:

Combine contents of each pouch with 2 cups (500ml) of water. Mix well. Bring to boil and allow to simmer for 5 minutes, stirring from time to time.

 

 

 

Lentil Soup-new larger size - high in protein, low in fat and great in taste!
LOW FAT

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

144

17.5

292

14

5.8

32

4

Ingredients:

Dehydrated lentils, malto dextrin, hydrogenated vegetable oil, salt, dehydrated onions, flavor, spices, caramel, garlic powder, dehydrated yeats, yeast extract, guar gum, dehydrated beets, citric acid.

Preparation:

Combine contents of each pouch with 2 cups (500ml) of water. Mix well. Bring to boil and allow to simmer for 5 minutes, stirring from time to time.

 

MIDDAG

Vi må hovedsakelig regne med fisk og vilt her. Vi handler allikevel noe middag. Dette kommer fra http://www.backpackerspantry.com/. Det er 9 middager for 2 å velge mellom (for å se måltidnee se på link: http://www.backpackerspantry.com/inventory.asp?itemCategory=Entr%e9e&meatType=Beef&portionSize=2. ).

De veier ca 200 g hver. I tillegg til denne middagen bør vi kjøpe inn potetmos og/eller ris som tilbehør. Vi kjøper inn middag til hver dag da dette er svært små porsjoner.

 Vekt 64/9 x 1,8 =  13 kg

 

TILLEGG

http://www.harvestfoodworks.com/listproducts.cfm?cat=8

Alt mulig kit (kaffe, te, krydder, fyrstikker, servietter, rørepine etc).  Vi kan kjøpe dette i separate deler men det krever mye pakking etc.

Vekt 2 x 4 x 16 = 128 a 100 g = 12,8 kg

 

Condiment Kit - all those hard-to-find items together in one, dry bag

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

100

N/A

N/A

N/A

N/A

N/A

N/A

Ingredients:

2 Tea Bags;2 Coffee Sachets;4 Sugar/sweeteners;4 Creamers;2 Salt packets;2 Pepper packets;2 Ketchup;1 Mayonnaise;1 Book of matches;2 Stir Sticks;2 Napkins;2 Wet-naps;and 1 Reusable, resealable bag (to pack out all your garbage !)

 


 

 

 

Kondensert fett til matlaging.  4 x 6 pk a 100 g = 2,4 kg

 

Powdered Shortening (new larger size) - unique cooking and baking product that replaces vegetable oil. Eliminates problems of leaks or spills.
New larger size

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

100

1.8

455

N/A

50

0

N/A

Ingredients:

Partially hydrogenated soybean and cottonseed oils.

Preparation:

Suggestions for Use:

For frying, sprinkle a small amount of powder into a pan. The powder quickly turns to liquid oil as the pan heats. (This is not recommended for deep fat frying, but is ideal for cooking Harvest eggs, pancakes and burgers).

For baking, powdered shortening can be blended with other dry ingredients. Use only half the amount of powdered shortening called for in the recipe (that is for example if 1/2 cup of oil or shortening is called for, use only 1/4 cup of powdered shorte ning).

As a calorie boost, particularly useful in cold weather, just add the powdered shortening to a main meal.
The flavour of the meal will be unaffected.

 

”Pinne/pannebrød” (sikringsmat med mye energi)

36 pk a 376 g = 13,5 kg

 

Bannock Bread - the wilderness bakery in a package.

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

376

N/A

1153

29.4

3.8

252.2

0.5

Ingredients:

Versatile and easy to use mix for bread, biscuits, dumplings, breading fish etc., etc.

Whole wheat flour, white flour, rolled oats, sugar, wheat bran, baking powder (no alum), salt.

Preparation:

Pan Method:

1. Add one cup of cold water to each package of bread mix and blend to make a stiff dough.

2. Divide the dough into two equal parts and press each into a well greased pre- heated pan (Harvest Vegetable Shortening is handy for this). Spread dough so that it is no more than one inch thick.

3. Cover the pan and cook over a low to medium heat. Lift the bread frequently to avoid burning. The bread is cooked when a utensil can be inserted and withdrawn without the dough sticking.

"Bannock on a Stick"

1. Blend each package of bread mix with 1/2 to 3/4 cup of water - dough should stick together but be fairly dry.

2. Divide the dough into palm sized balls. Elongate each ball to about eight inches by rolling between the hands.

3. Wrap each dough length around a stick and bake over a bed of red hot coals.

4. Turn frequently to bake evenly.

2. Divide the dough into two equal parts and press each into a well greased pre- heated pan (Harvest Vegetable Shortening is handy for this). Spread dough so that it is no more than one inch thick.

3. Cover the pan and cook over a low to medium heat. Lift the bread frequently to avoid burning. The bread is cooked when a utensil can be inserted and withdrawn without the dough sticking.

 

Snacks (sikringsmat)

16 x 4 = 64 x 0,142 kg =  9 kg

 

Rocky Mountain Trail Mix

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

142

2.5

308

N/A

14.2

45

N/A

Ingredients:

Raisins, peanuts, milk chocolate (sugar, cocoa, butter, lecithin, salt, vanillin), sugar, corn syrup, almonds, colors, dextrin

 

Kaker (litt munngodt)

Vi handler inn assortert utvalg av 6 kaker til å dekke 2 personer i 6 dager. Dvs.  4 (lag) x g dager = 24 poser. Vekt 24/6  X 1, 0kg = 6 kg

Chocolate Almond Fudge Cake - a food adventure of chocolate and fudge

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

250

N/A

507

10.2

7.8

99.1

1

Ingredients:

Flours (whole wheat, white), sugar, whey, cocoa powder, corn starch, almonds, vanilla sugar,baking powder (no alum), wheat bran, hydrogenated vegetable oil (canola and/or soybean), cinnamon, mint.

Preparation:

1. Blend each cake mix with 1/4 cup of cold water.

2. Spread this mixture into a well greased pan (Harvest Vegetable Shortening is handy for this), cover and cook over a low to medium heat, lifting frequently to avoid burning.

3. Blend each pack of sauce mix with 3/4 cup of cold water and cook over a medium heat until the mixture is thick. Stir continuously.

4. Serve the cake and spoon the fudge sauce over each portion.
Enjoy !

 

 

 

 

Apple Walnut Coffee Cake - the sweetest finale to a wilderness meal

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

220

N/A

448

10.3

8.6

82.3

0.5

Ingredients:

Whole wheat flour, sugar, dehydrated apples, walnuts, egg, whey, butter powder (butter, buttermilk, natural flavor), baking powder (no alum), cinnamon, lemon powder (corn syrup, lemon juice solids, lemon oil), lemon peel, nutmeg, baking powder.

Preparation:

1. Blend each cake mix with ½ cup of cold water.

2. Spread this mixture into a well greased pan (Harvest Vegetable Shortening is handy for this), cover and cook over a low heat, lifting frequently to avoid burning. (Slow cooking is the key to producing the best result).

Note: The blended cake mix may also be cooked in a reflector oven, or by wrapping in foil and cooking in hot coals.

 

Raspberry Cobbler - a delicious delight with real raspberries

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

155

N/A

632

10.4

12.7

119.2

1.25

Ingredients:

Flours (whole wheat, white), sugar, raspberry powder (raspberry puree*, sugar, corn starch, natural flavors), raspberry crystals (raspberry concentrate*, maltodextrin, silicon dioxide-an inert flowing agent), lemon juice powder (corn syrup, lemon juice so lids, lemon oil), baking powder (no alum), raspberries*, partially hydrogenated vegetable oil (canola and/or soybean), salt, cinnamon.

* dehydrated and/or freeze dried

Preparation:

1. Add each sauce powder to one cup of cold water in a pan. Bring to a boil and simmer, covered, for 2 minutes.

2. While the sauce is simmering, blend each cake mix with 1/4 cup of cold water to form a shaped round dough about the thickness of a pancake.

3. Place the shaped cake dough on top of the sauce, cover and simmer over a low heat for 10-12 minutes until cooked. Lift the cake occasionally to avoid burning.

4. Serve and enjoy !

 

Blueberry Cobbler - a delicious delight with real blueberries

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

155

N/A

632

10.4

12.7

119.2

1.25

Ingredients:

Flours (whole wheat, white), sugar, blueberry powder (blueberries*, sugar, corn starch, natural flavor), blueberry crystals (blueberry juice*, corn syrup solids, natural flavor, silicon dioxide-an inert flowing agent), lemon juice powder (corn syrup, lemo n juice solids, lemon oil), baking powder (no alum), blueberries*, partially hydrogenated vegetable oil (canola and/or soybean), salt, cinnamon.

* dehydrated and/or freeze dried

Preparation:

1. Add each sauce powder to one cup of cold water in a pan. Bring to a boil and simmer, covered, for 2 minutes.

2. While the sauce is simmering, blend each cake mix with 1/4 cup of cold water to form a shaped round dough about the thickness of a pancake.

3. Place the shaped cake dough on top of the sauce, cover and simmer over a low heat for 10-12 minutes until cooked. Lift the cake occasionally to avoid burning.

4. Serve and enjoy !

 

Coconut Snackeroons - an instant treat !

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

158

N/A

763

12.6

31.8

106.8

N/A

Ingredients:

Sugar, dehydrated coconut, rolled oats, malt extract, soy nuts (soybean, sugar, water, honey, partially hydrogenated soybean and cottonseed oils, salt, caramel color), caramel powder (sugar, skim milk, cream, corn syrup), soy flour, molasses powder (molas ses, maltodextrin).

Preparation:

1. Add 2 TABLESPOONS of cold water to each pack of mix and blend really well.

2. Let stand for a few minutes then shape into squares or balls.

3. Serve and enjoy !

 

Chocolate Chew Cookies - quick, easy and great tasting

Net Weight 2 Portions (g)

Serving Size (oz)

Energy (calories)

Protein (g)

Fat (g)

Carbohydrates (g)

Water Required (cups)

280

N/A

1358

19.6

60.3

183.7

N/A

Ingredients:

Rolled oats, sweetened coconut (shredded coconut, sugar, propylene glycol, starch, salt and sodium metabisulphite), partially hydrogenated vegetable oil (soybean and/or cottonseed), skim milk, cocoa powder, butter powder (butter, buttermilk, natural flavo r), salt, spice, vanilla sugar.

Preparation:

1. Stir each sauce mix into 4 TABLESPOONS of cold water in a pan. Bring to a boil, stirring continuously to avoid burning.

2. Remove sauce from heat and add the oat and coconut mix and blend thoroughly.

3. Drop spoonfuls of this cookie mixture onto a flat surface (you could split open the Harvest bag to use as a cookie sheet) and form into cookies. Let stand until cool, about 20 minutes. (If you are impatient, they can be eaten warm.)
Enjoy !

 


 

Totalregnskap for vekt (kg).

Frokost                        14

Lunsj                              8

Middag                        13  *

Kit                                13

Fett                                 3

Brød                            13

Snacks                           9

Kaker                            6

Samlet vekt                79

 

Dette betyr 20- 25*  kg mat per kano. 

*Til middagen kommer det vekttillegg for ris og /eller potetmos.

 

*I tillegg til det som er satt opp her så må vi ha stekepanne, gryte (helst et par av hver) samt oppvasksvamper (liten vekt) og såpe.

Backpackers Pantry er god og solid ekspedisjonsmat

Her vil du finne råd og tips om utstyr som er verdt å ha med på tur

Legemidler!

Her er pakkliste for medisiner:
30*600mg Ibux 
20*500mg Paracet(greit å bruke ved stor smerte og i eventuell kombo med ibux ved feks. sying)
Sportsteip*2 (kan brukes til alt!)
Klorhexidin
Plasterteip
Keflex 500mg (Kalles NATO - pillen, den fikser vist nesten alle problemer. Er en sterk form av antibiotika)
Fucithalmic 5g (Mot øyebetenelser og sånt, kjedelig å få langt ute i skogen da det ikke går over av seg selv)
Fucidin 30g (Sårsalve som fikser betente sår, brannsår mv)
Bomull (kjekt å ha)
Striper*2pk  (Kjekt ved sprikende sår som ikke trengs å sy)
Et par enkeltmannspakker.
Vanlig plaster type stor.
Sutureringsnåler med tråd*4
Snakk med tannlegen din om noe å putte i hull i tennene eller hvis du skulle miste hjørnet av en tann.
Saks, pinsett og sutureringstang (Brukes ved eventuell sying, bør læres på forhånd, men man håper jo man slipper å kunne det)
Fyrstikker (Kjekt å ha her hvis alt annet er vått eller mistet)

Uten legemidler kan en enkel skade lett bli et mareritt.

Innkjøpt utsyr!
Vi har vært på Villmarksbutikken og kjøpt ustyr. Her er noe av det vi har handlet der.

1.  5 Tarps, ett over hvert telt og ett for fellesplassen
2. 5 rimlige og robuste pumpehagler
3. Vanntette sekker i forskjellige størrelser
4. Grillrist
5. 5 stk. Beastmaster fiskestenger som kan deles i 5 deler
6. Diverse fiskeutstyr
7. Soverposer
8. Myggjakke, mygghatt, og myggbukse
9. Øks, sag, kniv og spade i to sett
10.Multifuelbrennere, 3 stk. Optimus Nova med flasker
11. Spisebestikk, vaskemidler for kropp og kopp - viktig for å holde bjørnen borte!

Lisen vil bli oppdatert utover våren.

I Villmarksbutikken benytter Peter anledningen til å teste utstyr for bedagelige jegere.

Våpen til Canada?
 Det er veldig enkelt å ta med våpen til Canada. Henvend deg i tollen på flyplassen her hjemme på avreisedagen, og fyll ut utførsel-skjemaet du får der. (Evt. kan dette skjemaet lastes ned via nett, slik at du kan fylle det ut før du drar til flyplassen). Ta vare på dette skjemaet - det skal vises når du kommer tilbake til Norge.

I Canada plukker du opp våpenet sammen med resten av bagasjen og går selvfølgelig innom tollen. Der fyller de ut skjemaet sammen med deg, og gir deg vel en slags bæretillatelse" som gjelder i 60 dager. Skal du være på tur lenger enn det, må du nok fornye denne tillatelsen litt før den går ut.

Anbefaler også å ta med en trigger lock som du monterer på (også når den er i kofferten). Vi hadde et par episoder med noen "vanskelige" skrankearbeidere hos en av de mindre og lokale flyselskapene oppe i NWT, noe som nok hadde vært unngått med trigger lock på børsene.

Skjema:
http://www.rcmp-grc.gc.ca/cfp-pcaf/form-formulaire/num-nom/909-eng.htm