River Dishes... - Mountain Buzz
 



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Old 07-24-2010   #1
 
Durango, Colorado
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River Dishes...

What setup do people use for doing river dishes at night? In the past I used three buckets; the first bucket for the initial rinse (river water), the second bucket, filled with hot soapy river water to scrub off remaining food, and the third with a bit of bleach to kill off any bacteria. All three buckets contain river water... Should the last one be filled with clean water and is it ok to use bleach?

Thanks!

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Old 07-24-2010   #2
 
Buena Vista, Colorado
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I've always had good luck using a four bucket system of cold, hot, hot, cold.

That would be a cold water wash for the big chunks, a hot soapy wash to cleanse, a hot clear water rinse to remove the soap and finally a cold clorox and water rinse to sanitize. Let the dishes air dry following the clorox rinse for maximum effect.

I use clean water for the clorox rinse and mix about a capful of clorox in about 2-3 gallons of water.

There are obviously numerous other methods but this method has been used by a commercial company with thousands of overnight user-days I've never seen or heard of any problems.

I'm sure there will be other suggestions as well.

Good luck!
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Old 07-24-2010   #3
 
Cisco, Utah
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rinse water between soap and bleach, apparently soap neutralizes the bleach, so you want to get rid of the soap then quick soak in bleach to kill any little nasties left over. The first one washes, the second one rinses, and the third one sanitizes. Same as the 3 sink system bars use for glasses. <initial rinse not a bad idea, particularly with foods that leave lots of stuff on the plate>
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Old 07-25-2010   #4
 
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I use a combo of precooked meals (say river parm heated over the fire in Al pans) and paper plates, this can often be combined with a zero bucket system, with less prep trash. My food ain't half ass either. I even dump canned foods (beans, veggies) into vac seal bags and just boil, no dirty pot or can there either.

Otherwise, I agree with username, combine with air drying, but most importantly the system always runs the direction of the river flow yo.
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Old 07-25-2010   #5
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SLC, Utah
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It's good to have a brush in the first pre-wash bucket. I also like to attach that brush to the bucket with a rope so you don't have to look for it every time something needs to be scrubbed.

We use 4 bucket system always down river:
#1 Pre-wash (river water + 1/4 boiled river water + some soap + scrub brush)
#2 Main wash (1/2 boiled river water + soap + floating scrub sponge)
#3 Rinse (cold river water + 1/4 boiled river water)
#4 Clorox (clean water + bleach)
Then air dry in the dry rack.

Another trick is to get the wash system setup before the dinner is served so the people can do their own dishes, otherwise the dishes are left for the cooks to clean up.

Alex
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Old 08-19-2010   #6
 
Manhattan Beach, CA, California
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Washing dishes with bleach: why?

I know this is an old thread, but still worth discussing. As an MD specialist in Infectious Diseases, the multi-bucket/bleach system has never made sence. You don't get sick from left-over food residue on eating utensils; that is food, unlikely to spoil prior to the next meal.... You can and will get sick from your food prep people not washing their hands. My approach is to get rid of the macro chunks of uneaten food>>into the garbage. Then scrub the utensils at the river bank with sand. Rinse,air dry and you are done. If the river has things in it (Giardia, E.coli) I might use filtered/treated water for the final rinse. Most of the desert rivers (Colorado system) I am familiar with are not major risks for Giardia and E.coli.

keith


Quote:
Originally Posted by mdwalter View Post
What setup do people use for doing river dishes at night? In the past I used three buckets; the first bucket for the initial rinse (river water), the second bucket, filled with hot soapy river water to scrub off remaining food, and the third with a bit of bleach to kill off any bacteria. All three buckets contain river water... Should the last one be filled with clean water and is it ok to use bleach?

Thanks!
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Old 08-19-2010   #7
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Bellevue, Idaho
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For small trips I use a one bucket or dutch system.
Small amount of hot water with some soap, knock off the big pieces.

Dump all water. Strain and broadcast.

Rinse with warm water to get most of the soap off.

Scrub the dutch some. Dump.

Place utensils in bottom of relatively clean dutch.

Pour hot ( like still boiling, super hot) water over utes to cover. Fish out with tongs.

Plates go through next. Add more boiling water if necessary.

Then prep stuff and pots and pans last.

No bleach. Bleach is for losers. If you use boiling hot water for final rinse your dishes will be cleaner than at home and dry nearly instantly.

I can wash dinner for 6-8 with about 2 gallons of water.

Bleach leaves slime on your stuff. Check it next time. If you love to eat bleach residue then pour bleach in cold water and put all your stuff in there. It doesn't dry very well either.

For large trips I will use three tubs, with same idea.

Don't know if you get the idea from this but it works and it doesn't require bleach.

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Old 08-20-2010   #8
 
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Most of us have had the bleach idea pretty thoroughly drilled into our heads. I've always insisted on it for the final rinse. After going all week without it on Carvedog's trips, it makes me reconsider. The stuff is gross, not to mention flat out poisonous. I assume Giardia to be present in most sources, and bleach was needed to kill it off. Is this a Myth?
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Old 08-20-2010   #9
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Durango, Colorado
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Quote:
Originally Posted by Dave Frank View Post
I assume Giardia to be present in most sources, and bleach was needed to kill it off. Is this a Myth?
Giardia is not only rare, but it also shows no symptoms in over half of people infected. I've been drinking out of Colorado streams, lakes, and rivers my whole life and I either am immune, or have built up an immunity.

I use a 4 bucket system, but mostly because it's either required by the rangers or insisted on by the other boaters. Bleach is gross, I'd much rather just boil river water if it might be an issue. I like dutch oven cooking for less cleanup; for personal utensils, I like the rub with sand method.
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Old 08-20-2010   #10
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If you boil your final rinse for a minute or two, you don't need bleach and that would be my preference. I just find that most people don't boil their rinse water and then you need something to kill the bugs. Bleach will kill them, but most people use too much and don't soak long enough in the bleach solution. I think it's recommended to soak for 60 sec or maybe it's 30, but most people just do an in and out, 2 sec., and then into the dry bag.

I've been on trip where they put bleach in all the wash buckets. Talk about overkill and dry hands.

As a homebrewer, I use a product called Star-San. At proper mix ratios, it's no rinse, air dry. Way more expense than bleach, but no bleach overkill and dry hands.
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