This is the World Famous TelemarkTalk / TelemarkTips / Telemark Francais Forum, by far the most dynamic telemark and backcountry skiing discussion board on the world wide web since 1998. East, West, North, South, Canada, US or Europe, Backcountry or not.
This is the World Famous TelemarkTalk / TelemarkTips / Telemark Francais Forum, by far the most dynamic telemark and backcountry skiing discussion board on the world wide web since 1998. East, West, North, South, Canada, US or Europe, Backcountry or not.
This is the World Famous TelemarkTalk / TelemarkTips Forum, by far the most dynamic telemark and backcountry skiing discussion board on the world wide web. We have fun here, come on in and be a part of it.
You must have warm skiing weather to bring these sausages and cheeses with, or keep them close to your body. Despite this winter being warm last year we had two months straight that were never above blue extra and most days never got above green. Cheese and a hunk of bread aren't exactly good snacks in those temps--unless you have a method of packing to keep them warm?
Only time I have had fondue or rosti were in the "little Switzerland" town of New Glarus, Wisconsin, USA many years ago. I imagine midwestern US sensibilities are different from those in the Alps and, not surprisingly, I didn't think it was prepared very well. Would love to try the real thing someday but I don't ride on airplanes or boats (except canoe). Sounds like a good meal for in a lodge after skiing with friends. May just have to do my research and see if I can prepare it myself.
I tour mostly in Norway (up to 71 degrees north) and northern Sweden (Lapland) and have never had a problem with salami or saucisson freezing that I can recall. Is Blue Extra a cheese? Just kidding... I only use glide wax so not sure how that correlates to temperature. We store them in a little flexible cooler that is exactly six-pack size as it was a promotion by Bitburger. That sits in our pulk which has a foam insulation on the floor and a sleeping pad undr the waterproof cover on top.
My colleague Dan Carey has a brewery in New Glarus but last I heard from him (maybe two years ago) he was cashing out, selling it to his employees.
For backcountry skiing I usually take a bagel with a slice of Tillamook cheddar inside. It keeps me alive until I get home.
At the ski area, I get French fries and an IPA. Nothing else they have is worth the cash or any good.
Other regional possibilities are Jo Jo’s (thick wedge French fries), granola and gorp, AKA, trail mix, which is nuts, dried fruit and maybe chocolate.
My colleague Dan Carey has a brewery in New Glarus but last I heard from him (maybe two years ago) he was cashing out, selling it to his employees.
Some employees and him were in a serious legal dispute as of just recently. I don't know the whole situation, just remember reading something about it.
By the way, he makes the best fruit sour/tart beers in the whole USA. And his more traditional beers are pretty good too. Just opened one of my favorites.
Don Sheldon is getting his second mention on here today. This photo was taken at his mountain house that he built on the Ruth glacier in Denali National park. This was some caribou sausage that I had made shortly before the trip.
