Do you simmer/cook or just freezer bag-it? Is the trend going towards freezer bag cooking?
If you simmmer/cook, what stove do you use? If you had an alcohol stove that simmered well and functioned well in cold weather would you simmer/cook meals rather than freezer bag-it.
Or maybe you choose to do both?
Those of you that simmer/cook, what length of time do you normally simmer (maximum)
