Hasta La Ideas

From GPS for dogs to sound-activated lanterns, six picks to improve any weekend backpacking trip

When you’re ready for a real escape, leave the car behind and hit a trail to really immerse yourself in nature—and learn how to enjoy freeze-dried beans. This second part of our three-part camping series rounds up our top picks for improving any weekend backpacking trip into the wild. (Check out part one for car camping tips.)

A faithful pup makes a worthy companion for bushwhacking, and Garmin’s new Astro 320 GPS dog tracking system lets old Fido run and explore with confidence. Every five seconds your dog’s collar transmits its position so you’ll know his exact location at all times. Plus the waterproof handheld set saves locations, downloads maps and even uses birds-eye satellite imagery. Look for this nifty device next Fall when it will sell for $650. Although it may seem a bit pricey, we see it as a small price to pay for the constant assurance of your best friend’s whereabouts.

Adapted from the traditional Chinese paper lantern, the new Hozuki Lantern by Snow Peak is both more durable and functional than its inspiration. Although all three brightness settings of the little light are great, we are especially intrigued by the candle mode. When initiated the LED light responds to sound and wind by flickering—pretty clever. Use either a few batteries or attach a mini USB cord to power the 100-lumen light. Small, lightweight and powerful, invest in one for your next excursion for $90 through Snow Peak online.

For nearly 100 years Stanley has been keeping coffee hot with products as rugged as the outdoorsmen who chose them. Their Camp Cook Set comes with two insulated cups that fit inside a single, stainless steel cooking pot. Compact and efficient, it will cook up more powdered mashed potatoes than you’d ever want. Selling through Stanley’s online shop for $17, this product will be with you through many trips on the trail—they are “Built for Life” after all.

The ingenious aluminum suspension system on Osprey’s Exos packs allow for air circulation between pack and back to keep you free of sweat. It’s just the right size for a weekend trek while remaining extremely lightweight, even after you attach your tent or sleeping bag using bottom straps. While you’re at it, toss in the new shape stable Hydraform Reservoir water bladder to avoid uncomfortable bulges when filled, or sagging when empty. They both sell online for $150 and $30, respectively.

The new NeoAir Trekker from Therm-a-rest packs down small and blows up big. Over 100 internal cells inflate to mimic the support of real mattresses. The American-made sleeping pad is durable and packable, plain and simple. Expect to pay between $100-150, depending on size, at dealers near you.

Weighing in at only four and a half pounds and condensing down to 6″ x 18″, Poler’s The Man Tent is just the right size for one person, with a bit of room to spare for some gear or a furry friend. The size and price make this tough tent a sensible addition to any trip on the trail. New to the market and the industry in general, Poler is also offering a free sleeping pad and shipping to sweeten the deal. Check out Poler’s web shop to grab one for your next mission for only $150. You can also score the Two Man Tent there for $50 more.

The leading stateside farmers of the world’s superfood

Even the most informed food trend followers may not know that quinoa’s status among current superfoods was decades in the making. The story of how Quinoa made it from its native land to North America goes back to two intrepid gentlemen who wanted to grow the Andean crop stateside. In 1987 John McCamant and Ernie New first attempted to grow Quinoa in Colorado’s San Luis Valley. After adapting the grain to the local climate, White Mountain Farm became the premiere source for Quinoa in the United States.

Certified organically grown since the first crop, White Mountain Quinoa offers all the well-documented nutritional benefits of the magic crop (extremely high in protein, it contains calcium, phospherous, iron, vitamin E, as well as a full suite of amino acids), but can also deliver peace of mind for the consumer. Since the soaring popularity of Quinoa has put major stress on the Bolivian market, elevated costs have essentially priced out local communities from consuming it. All the Quinoa from White Mountain Farm is grown in Colorado, without impacting the native diets of Peruvian and Bolivian populations.

White Mountain Farm Quinoa can be ordered online starting at $5 per one-pound bag, and each one comes with easy-to-follow Quinoa recipes.

Sweet and savory edible utensils by a favorite French bakery

Using what they call a “retro-innovation” approach to baking, French boulangerie and patisserie Poilâne combines old-world techniques with today’s thinking to make delicious bread and tarts.

On a recent trip to Paris I was happy to discover their latest clever concept, a set of utensil-shaped crackers and cookies—perfect for hors d’œvres and desserts.

The curry-flavored forks are made from rye flour and parmesan and pair well with hummus or Indian appetizers like mint yogurt or mango chutney. For a charming way to stir espresso, as a garnish for vanilla ice cream or for any number of other creative uses, try the shortbread cookie spoons.

The edible tools come packed in charmingly simple cardboard boxes (note the ingenious use of a rubber stamp), and sell from Poilâne locations, a box of 18 for €6.30 each.

Sprinkle culinary cred with a Sri Lankan chef’s enticing spices

Sri Lanka’s rich history as an important port and trading post in the ancient world has contributed to the mouth-watering cuisine—combining traditional ingredients with influences from merchants around the world—that the country is known for today.

Born in Sri Lanka, self-taught chef Dinesh Perera has vivid memories of growing up on the beautiful island and the scent of his grandmother’s cooking. After moving as a child to London, his family’s desire to eat food from their homeland inspired his father to learn how to mix spices and cook Sri Lankan food. Perera, now known as The Spicy Gourmet, continues the legacy. He searched the globe for the highest quality fair-trade spices, creating a spice box set with a custom-designed mill, sure to help even the novice home cook master a deliciously complex garam blend.

In addition to spices for Sri Lanka dishes, the Spice Blending Collection includes 16 flavors from India and Thailand and an illustrated recipe book with step-by-step instructions for roasting, blending, and cooking up fragrant dishes including Peppers and Cauliflower with Garam Masala, Lamb Skewers with Kashmiri Masala, and Beef Curry with Ceylon Roast Blend.

We asked Perera about his quest to offer the tastiest fair-trade spices, why he developed the Spicy Gourmet spice mill, and about how he became the man who loves to teach people around the world how to make the freshest most authentic garam masala warming blends.

What was your goal when you created this spice collection?

I just wanted to bring absolutely the best product possible to the marketplace. This package is a means to introduce something that you can really use. That was my goal, and part of that was to provide the best possible spices available. By nature I am an entrepreneur. Food and spices have been a passion of mine. This idea started as a cookbook. I wanted to incorporate a selection of spices with the book. That project evolved into this package.

The Spicy Gourmet Collection with the electric spice mill ($125), as well as several single spices for $8-13, sell online from The Spicy Gourmet. Read more of the interview with Perera after the jump.

You are a member of a collective of small organic farmers. Why is this designation by your peers important to you?

We have third-party verification. All of our spices come from small family farms, not from plantations. That is the way I wanted to build this business. We initially joined an organization called Trust. That is a group that consists of a combination of producers, suppliers, and manufactures. We all vouch for each other. The more commonly recognized organization in the United States is Fair Trade USA. We are applying to be accepted there too. That designation assures people who are looking for fair trade products that we are in fact fair trade.

Why is it important for the customer to look for fair trade?

All spices need to be processed. By that I mean, they are not fresh off of the plant. Spices have to be dried. Some of them need to be powdered like tumeric. There is a process involved. Many of these spices are sourced from tropical countries there are ways that historically these spices were preserved. Consumers don’t really know what is being sprayed on them to make sure that they do not get moldy. So to me it is important that they are organic. It is easy for spices to spoil, they get moisture and grow mold.

Why did you decide to develop a custom spice mill?

The mill is part of my mission is allowing people to experience the freshest possible spices. When spices are ground, the flavor and taste that are based in the essential oils start to dissipate. The difference between a fresh spice blend and one that has been sitting in a bottle is remarkable. When you make your own garam masala, it makes a huge difference. Traditionally people grind spices with coffee mills. I have too in the past before we created our own. I found the coffee mill that worked best for me in terms of ease of use. Milling spices is different than milling coffee. Coffee is a consistent in shape size and density. I designed a mill that is smaller, so that you could hold and operate it with one hand. While it is operating, you can shake it like a cocktail shaker. This technique allows the spices to better come in contact with the blade in a different way that if it was just sitting on the counter, so you get a better grind.

You live in Santa Barbara and also offer a dinner experience called Friday Feast.

I love socialized enjoy good food and friends and wine. Friday Feast started as a way of promoting the product at a grassroots level and exposing people to this type of cuisine. When we first started we had about four people and for the last one more than 30 joined us. We had to turn people away. It’s a fun thing. I also offer a Spicy Gourmet Culinary Experience. In the class a small group learns to blend spices, cook some dishes and enjoy them after words. The cooking experience helps people learn how to experience traditional flavors of Sri Lanka.

Make great recipes better with a new book of practical wisdom from food science guru Harold McGee

Award-winning author of “On Food and Cooking,” the seminal book on the science of food, trusted NY Times columnist and all-around food science guru Harold McGee has a new book of culinary genius. In “Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes,” McGee streamlines the food prep process while imparting valuable advice on ways to make meals better.

From how to pick a fresh vegetable to how to properly inflate a popover, McGee applies the science lessons learned in his earlier book to every aspect of the culinary world in a simple, straightforward style.

As a result, the 24-chapter, 524-page tome makes a practical guide to the cooking experience with info that both novices and advanced home chefs will find useful. Topics cover maximizing safety (don’t serve fresh oysters at a party), types of appliances (burners waste a lot of energy), making cheese fondue (white wine remedies thickening) and so much more.

Due out 1 November 2010, “Keys to Good Cooking” will sell from Penguin Press, but you can pre-order it from Amazon.