Optimus 00/Primus 210 rebadge

Discussion in 'Optimus No:00' started by Ed Winskill, Nov 20, 2020 at 9:44 PM.

  1. Ed Winskill

    Ed Winskill United States Subscriber

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    Here is an Optimus 00 cooking at Echo Lake in June of 2008. It is embossed as a Primus 210, marking the time when Primus took over production. But, notwithstanding, it is an 00, very distinct from the shape of the genuine 210.
    Thus I always consider it an Optimus 00.
    [​IMG]
     
  2. Ed Winskill

    Ed Winskill United States Subscriber

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    Another photo of the same stove at the Carbon River, also in 2008.

    [​IMG]
     
  3. Ian

    Ian Subscriber

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    The flat plate feet are a Op. giveaway too.
     
  4. Ed Winskill

    Ed Winskill United States Subscriber

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    Or rather, the opposite.
     
  5. CW

    CW United States Subscriber

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    I did a few trips in and around Echo lake back in the mid 70s. The Echo peaks and Cathedral are near and dear to my heart , many fond memories.
     
  6. BradB

    BradB United States Subscriber

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    I love how often @Ed Winskill shows steaks with his stoves! Some people KNOW how to camp! Brad
     
  7. Ed Winskill

    Ed Winskill United States Subscriber

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    Yeah, I think we've brought steaks everytime we've gone on our one-night overnighters. When we do two nights, we usually have spaghetti the second night.

    That photo above with the steak was taken on the hike where we met the Freezer Bag Cooking lady, Sarah Kirkconnell. She and her small party liked the smell of our frying steaks across the campground, as I have reported here a couple of times in the past:

     
  8. BradB

    BradB United States Subscriber

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    Ha ha, I’m with you, Ed. I try to use fresh food as long as I can, while camping. Even backpacking, I can make it to the third day before I stoop to store bought, dehydrated meals with tuna in foil for protein. Sorry for drifting away from your 00/210, but the steaks just looked so tempting. Brad
     
  9. ArchMc

    ArchMc Subscriber

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    Drift alert.
    Cabbage, jicama, carrots, etc. will keep for many days if you bury them in your pack so they don't get too hot. A head of cabbage goes a long way, and makes a great trail salad as well as its usual role in stir fry. Mung beans and alfalfa or radish seeds can be taken and sprouted in your pack in a modified canteen. A bit of hassle, but well worth it for fresh veggies on a longer trip.

    ....Arch
     
  10. snwcmpr

    snwcmpr Subscriber

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    Nice shots Ed.

    Steak is for the first few days. After that creativity can be essential to reduce, or even eliminate, the negativity of Freezer Bag cooking. My meals were a lot like I eat at home. I do not eat a lot of steak anyway. Eating flavored cardboard has never been of interest to me.
     
  11. BradB

    BradB United States Subscriber

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    +1 on cabbage in the pack. My last four day backpack found cabbage good for three days, when we finished eating it. It was hot, too, in the 90s in the day.
     
  12. Ian

    Ian Subscriber

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    'If you've got an onion, you've got a meal.' So the old saying goes.
     
  13. Geoff Chirnside

    Geoff Chirnside Subscriber

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    yes and also a carrot and maybe throw in a rabbit for good luck...... but you can't leave out the onion.
     
  14. Ed Winskill

    Ed Winskill United States Subscriber

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    Don't forget the neeps and Swedes.