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Old 12-28-10, 04:28 PM   #1
Niles H.
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Heinz Stücke's Power Drink/Kasha, and Cooking in Stacked Pots

He describes both of these ideas beginning at about 1:50 into this video:

http://www.youtube.com/watch?v=4ykA3RRpqxs

At about five seconds into the video, there is a picture of his stove and pots. But those may or may not be the pots he describes later in the video.

Are there specially designed pots that allow for the sort of stacking he describes? Or is he using his pots in his own innovative way? Does anyone know of pots designed for this? Or pots that work well when stacked as he describes?
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Old 12-28-10, 05:08 PM   #2
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I have seen a set of stacking pots that I believe were from India, they could be used as he describes. The ones I saw looked to be stainless and had lips where they could be stacked.

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Old 12-28-10, 05:24 PM   #3
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Yes there are. He (and I) have Sigg Tourist cooksets. Google for many images of same. No longer in production, but can occasionally be found on ebay and the like. It's the only thing. Nothing else comes close. They're so good that I was considering manufacturing them in China, but the price would probably be at least $250, so too small a market. There might be patent issues, too. I didn't look at it that closely.

I've used mine for 40 years, and it's still good. We thought about changing to something else this year and did a lot of research, but couldn't find anything that was as good, much less better. The set is designed for the Svea 123 stove. I know of no other stacking pot set.

In the Sigg set, each pot has a rabbet around the bottom which allows it to fit securely on top of the pot below it. The lid fits either pot with either the concave or convex side up, so you can stack three foods on the stove. A stove holder and windbreak is an integral part of the set. It's probably 20" high, all stacked up. 2 quart, 3 quart, and the lid is about 1 quart. All of it is aluminum.
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Old 12-28-10, 05:27 PM   #4
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Oh, and kasha is just buckwheat groats. There are various ways of cooking them. Just a carb, nothing special. It's an acquired taste.
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Old 12-28-10, 05:37 PM   #5
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Yes there are. He (and I) have Sigg Tourist cooksets. Google for many images of same. No longer in production, but can occasionally be found on ebay and the like. It's the only thing. Nothing else comes close. They're so good that I was considering manufacturing them in China, but the price would probably be at least $250, so too small a market. There might be patent issues, too. I didn't look at it that closely.

I've used mine for 40 years, and it's still good. We thought about changing to something else this year and did a lot of research, but couldn't find anything that was as good, much less better. The set is designed for the Svea 123 stove. I know of no other stacking pot set.

In the Sigg set, each pot has a rabbet around the bottom which allows it to fit securely on top of the pot below it. The lid fits either pot with either the concave or convex side up, so you can stack three foods on the stove. A stove holder and windbreak is an integral part of the set. It's probably 20" high, all stacked up. 2 quart, 3 quart, and the lid is about 1 quart. All of it is aluminum.
Thanks for this. Is the set shown at 00:05 into the video the same Sigg Tourist cookset?
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Old 12-28-10, 05:44 PM   #6
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Oh, and kasha is just buckwheat groats. There are various ways of cooking them. Just a carb, nothing special. It's an acquired taste.
That is one definition, and apparently the most used definition in English. But there are other definitions, and the usage in Russia (which is what Heinz is referring to) is often different.

Kasha is a cereal commonly eaten in Eastern Europe. In English, kasha generally refers to buckwheat groats, but in Slavic countries, kasha refers to porridge in general and can be made from any cereal, especially buckwheat, wheat, barley, oats, millet, and rye. At least a thousand years old, kasha is one of the oldest known dishes in the Slavic cuisines of the Eastern European cuisine.

The word kasha in Slavic languages does not refer specifically to buckwheat groats, but a whole family of porridges (although buckwheat porridge was one of the earliest known examples of kasha). This Slavic variety of porridge has been described as "infinitely flexible—served sweet or savoury, a meal unto itself, or as a side dish"


http://en.wikipedia.org/wiki/Kasha

The centrality of kasha in the traditional Eastern European diet is also commemorated in the Russian proverb "щи да каша — пища наша", literally "shchi and kasha are our staples," or more loosely, "cabbage soup and porridge are all we need to live on."

I've tried variations on what Heinz describes as his Power Drink, and they can be excellent and nutritious, a meal in themselves -- fast carbs, slow carbs, protein, essential fatty acids, good flavor, priced well, no cooking, quick, easy, widely available ingredients that are dry and non-spoiling....
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Old 12-28-10, 05:59 PM   #7
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Thanks for this. Is the set shown at 00:05 into the video the same Sigg Tourist cookset?
Yes, it is. I can tell by the pot holder, without capturing the frame.
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Old 12-28-10, 06:46 PM   #8
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I had a similar set that i used in the 1970's, made by Gerry. My Svea 123 (white-gas stove) fit inside and is shown in the video. I still use the stove, and windscreen but with a JetBoil pot.
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Old 12-29-10, 11:40 AM   #9
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Yes, it is. I can tell by the pot holder, without capturing the frame.
Thanks for this. It's great to find such direct experiences and knowledge of this cookset.
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Old 12-29-10, 11:41 AM   #10
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I had a similar set that i used in the 1970's, made by Gerry. My Svea 123 (white-gas stove) fit inside and is shown in the video. I still use the stove, and windscreen but with a JetBoil pot.
Thanks for this too. I've heard some good things about the Svea 123.
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Old 12-29-10, 12:43 PM   #11
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Thanks for this too. I've heard some good things about the Svea 123.
The Svea is the bomb. That's the only thing - never turn it all the way up for a long period or the pressure valve in the cap lets go and shoots a great sheet of flame. Quite disconcerting. You won't do it twice. Always run it at "purr", not at "roar". More efficient, anyway. I always carry a spare cap. OTOH, I've used my stove for 48 years. I've looked at other stoves but haven't seen anything with a clear advantage. No moving parts. Simmers. Disadvantages: Doesn't work above 15,000'. Not good at below -20°F.
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