Nice demo and you make a good case for a remote canister stove.
They’re nice stoves. I think the chief interest here on BPL is for their cold weither capabilities with an inverted canister, but they do offer advantages year round. Remote canister stoves are
-Generally more stable
-Able to use a full 360 degree windscreen
-Able to support larger pot sizes stably
The disadvantages of course are
-higher weight
-greater bulk
I’ve recommended them for Scouts since Scouting groups tend to do communal cooking, but families, church groups, guided groups, etc. might find the ability to support larger pot sizes stably of benefit.
A family man like myself thinks this is a really great stove. :)
Perhaps a matter of semantics but I think your recipe/technique produces a result more like what the Spaniards/Italians call a tortilla/frittata than the traditional French or Western omelets even though using milk instead of water gives it a decidedly quiche-like bent. ;-)
Exotic international cuisine prepared on a backpacking stove? Uh, I meant to do that. ;)
Yes, using a small 7 5/8″ (19.5cm) diameter pan with five eggs changes how one has to cook and the result is definitely a bit quiche like and different than an omelette I might cook at home in a 10″ or 12″ pan. But, no matter. Out on the trail, my philosophy is that “if it tastes good, it is good.” Call it by whatever name you like, just don’t call me late for dinner.
I see you’re in Japan. Lots of neat stuff in the mountain shops over there, especially in the stove department. I saw a lot of things there I had never seen here including Coleman canisters with a male Lindal valve.
HJ
Adventures in Stoving