Food

The Main

July 8, 2022 by n.taylor Leave a Comment

So quick backstory. We were supposed to jump off the San Juan and head straight to Idaho and catch this early season Middle Fork trip. It rained a lot, and snowed, and then the gauge was pushing 6 feet. People were dying, wood was everywhere and I pulled the plug and bowed out.

A week later I’m looking for cancellations at 10PM. I see a great date for the Main, but I can’t check out, I can only hold it in my cart. I cycle through trying to buy this thing for hours, and give up. Next morning, I check moutainbuzz and a member is dropping a cancellation. I call him, coordinate it, and snag it. Still can’t check out. I call my friend, he grabs, he pays, we’re going. He is pictured below.

Corn Creek is a pretty special place, sub-optimal road, but a little oasis once you get back there.

Water Levels: Good
Crew: Tight
Weather: Hot
Send: Full

We befriended the rangers the night before launch. We brought gifts that we traded for their beer and consideration for first orientation on launch the next day. At this point, the Avalanche have apparently just won the Stanley Cup, but we are unaware as we sit at Corn Creek, eating a few chicken tenders from the grocery store we hauled in with us.

This river is moving, going 20 miles was nothing. Campsites were a little tough but with a small group, we made do. This was fun, really fun. How fast we talking here? Fast enough you could have done back to back layover days and still cruised into Carey Creek at 10AM.

Interesting note, the Pacific and Mountain Time Zone delineation in Idaho literally follows this section of river. If you’re confused why your watch and your GPS show different times every 2 hours, well, now you know.

Casual rollers in class I water made boats nearly disappear. The hole in Elkhorn was the size of a bus. You floated past that thing and and saw your life flash before your eyes. You roll through 15 miles and its time for lunch. With daylight until 10PM, you sit around and soak it in. Then we eat the food.

Food? We did some food. Shockingly enough, hot lasagna was actually pretty satisfying after it was 100 degrees all day.

There are also some great sight seeing excursions, and with the speed record we were setting we had time. Bring money, you’ll want the ice cream sandwich at Buckskin Bills.

Scenery here is really A+. With the long summer light of the northern latitudes you spend a few hours every afternoon escaping the death ray, before the sun “sets” for four hours.

Few things I learned on this trip.

List of people that can go on a week long trip with two weeks notice.
What a beer can looks like after you drag it through the water for 100 miles.
Reflect and appreciate what legislators like Frank Church dedicated his life to preserve.

This place was great, 10/10, must do. Will be back.

The Season of Three Permits: Trip 2, The Middle Fork

July 9, 2021 by n.taylor Leave a Comment

First off. Holy shit. This was the most incredible experience I’ve ever had, and I’m not sure it’s even close. If you are reading this and get to go on this trip then no matter what is happening in your life, go. It is just incredible.

I’m not going to write a lot about this trip, rather I’m going to post the pics as they tell most of the story. Words can’t really describe this place. The answers to the obvious questions are as follows:

What was the flow?	2ft @ Boundary
When did you launch?	June 28
How many people?	18
How was the weather?	It was 100 everyday
What are the best campsites?	Honestly, they’re all good
What would you do different?	Uh, get new coolers, a permit, and run the main

Launch Stuff

Gotta get the boats in the water. The launch here is as intimidating as it is elegant. You slide that boat down the ramp and you know that you have 100 miles of whitewater in front of you to get back. Sleep well!

Food

Delish. Not pictured were some other pretty extravagant offerings by the team. Most all our meals were based around using the wok or “discada.” While heavy, it cut down on all the other kitchen stuff and was really efficient.

Campsites

Fear not. Your campsites are not a worry. You will not only be happy, but impressed.

Sights & Springs

Hot springs everyday, scenery in every direction.

Water & Other Awesomeness

Incredible amount of whitewater over 100 miles. You’ll be doing things the entire time, albeit at 2ft it was more technical than anything. There is a lifetime of exploration here, you can’t even begin to conquer all the hiking and scenery this place has to offer.

Jumping into river on Middle Fork — *Pistol*

Pulled Pork Sliders

June 24, 2017 by n.taylor Leave a Comment

Sliders may be a time honored tradition for a variety of occasions but they don’t have to be hard and they certainly should be memorable, after all we’re all out to impress people. These are sure to blow your mind, make some and you will understand. Things you need:

Kings Hawaiian Rolls

Ranch Dressing Packet

Stick o’Butter

Grated Parmesan Cheese

Colby Jack or other cheese slices quartered

Pulled Pork/Brisket/Burger… etc

Oven at 350

Prepare your meat, preferably something more adventurous than grocery store ground round but whatever you want to do I suppose.

Rub Applied

For me its pork, rub applied and ready to cook.

May the Cook Begin

This usually takes over 12 hours to cook the way I want it to so plan accordingly. I put this on the night before with the idea that we would be eating by 3pm the next day.

Done

So over 12 hours later and this thing is done, temp brought up close to 200 and it will be foiled and set aside to rest for a few hours so that we can do the easy part.

The Frosting

So take that stick o’butter, a 1/4 cup or so of the parmesan, and then a tablespoon or two of the ranch dressing seasoning. Set this aside for the frosting later. When we need it just nuke it for a minute and get a brush out to drizzle it on, but we will get back to that.

Specialization of Labor

Now don’t do anything stupid here, just take the entire package of rolls and cut the top off of all of them at once. Lay them out on a baking sheet like you see above. Now take those slices of cheese and cut them into quarters, lay one each on the open faced rolls for now. If you want to get really creative you can add whatever else you want around this time.

The Meat on This Roll

Now take your meat choice and spread it over your genius creation. It is beginning to take form and create anxiety in the room.

Top with Frosting

Now reapply the top of your sliders that we previously cut off. Take your frosting and nuke that for a minute and brush on the super secret flavor boosting frosting material. You will get some clumpy parmesan cheese but it doesn’t matter, it will all bake in during the final step.

Take those sliders and put them in the oven at 350 for about 10 minutes so everything just congeals together into one bite sized portion of melted diabetic coma. Thats it, you’re now done and have become everyones best friend and the champion of the party. Relish in your glory.