I've been thinking about elk camp this year, and making things easier, quicker, and more varied. And since at home, I cook primarily Asian and French dinners, I'm looking to adapt some Chinese stuff to camp. Cooking the meat & veggies is easy, but the sauces can be-hell, usually are-complex. Kikkoman has introduced sauce packets to which you just add water! So far, their Mongolian Beef packet was great! Also, since we don't eat a lot of rice or noodles with these foods, I up the amount of veggies so we're eating "paleo" pretty much all the time. It's sort of a takeoff from the Atkins diet, leaving the wheat products behind. So here's what went into the Mongolian Beef mix: about a pound of fajita strip steak, a head of broccoli, a bunch of asparagus, a red bell pepper, some green onions, and half a white onion. I cut up the asparagus and blanched it and the broccoli together while the steak was searing in one of my woks, then tossed the whole lot into the wok with the sauce, cooked it up, and it was really good! I think we got the seasoning packet at Uwajimaya in Bellevue. There's other sauce packets out there; none of which require refrigeration, so they may work out really well for elk and deer camp this fall! I'll let you guys know how this works out. If you're looking for tools, try the Wok Shop in San Francisco, too; great people, great service, inexpensive tools which work superbly, and for God's sake, get their cleavers! Oh, and a note to Trapper! I'm switching from cast iron to the de Buyer pans-lighter, less finicky, cook as well as cast, and the handle doesn't heat up anywhere near as quickly as cast. Give `em a try! I season mine like a wok, with high temp and peanut oil.