Jarbidge or Bust - "Overlanding" Nevada 2015
- Thread starter FJ60Cam
- Start date
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I just googled jarbidge, is there an easier way to get there?
Don't forget to mention that after finally getting Dan out, I was literally stuck in my own tire prints. I was worried that I couldn't get out . I finally shifted out of low range and floored it! At first it was a joyous and rebellious thing to let the supercharger hummm until mud rained down on me and I realized everything, not just the bottom and sides of the truck, were covered in mud.
Cruiserdrew
On the way there
Yes, but it involves either Idaho, or an 8400 foot pass that was snowed in closed and won't open until July.
And...Easier was not the point. The idea of this trip was to begin the explore of northern Nevada. The place is HUGE with an infinite variety of places to go. We just scratched the surface. There are years of exploration trips out there. We'll be out there again, because it's one of the last, best, places. It's awesome.
Dan provided a documentary link that explores this area, it's awesome:
http://video.pbs.org/video/2365494065/
We saw a lot of this but we missed some too. Warning though, It will make you want to go there. This is a great place. One of the last.
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Parachute in. Balloon out.
- Thread starter
- #226
Once out, we made a quick survey of the possible campsites and found one to be the obvious winner. It was tucked back into a flat area with a hills and trees for protection and it has a roaring little creek running down one side. It was perfect.
Andrew and I opted to sleep in the front seats a second night, so we were set up even faster than the RTT'ers.
Rain was still a possibility, so we set up a fly over the kitchen, where Andy & Tom whipped some grub.
Dan spent the next hour or two at the creek, washing everyone's shoes
Eventually, dinner was ready. And promptly devoured.
Andrew and I opted to sleep in the front seats a second night, so we were set up even faster than the RTT'ers.
Rain was still a possibility, so we set up a fly over the kitchen, where Andy & Tom whipped some grub.
Dan spent the next hour or two at the creek, washing everyone's shoes
Eventually, dinner was ready. And promptly devoured.
Washing the mud off the shoes...was almost as bad as getting it out of my truck. Except it took no quarters. Even Blackrock Playa goo isn't tenacious like the gray clay we excavated in that meadow of stuck.
There were a few skeeters but not bad. Heck, I've gotten more skeeter bites here in Omaha while visiting the folks!
Stay tuned...I get a little redemption (or not depending upon your perspective ) tomorrow.
) tomorrow.
Wow, after landing from NV into CA for a project, I find myself still camping (now in the Redwoods) not wanting the dream to end. Finally getting inside here to read... Awesome thread Cam - You and son Andrew have the biggest balls ( well you actually) for doing an engine swap then drive i dunno 6K miles into the unknown? (...And Fearless in Nutbush)
Ramdom quotes from the adventure:
Apple= Should have gone LIPO!
Dan = simple yes or now answer!
Andy = ( no words spoken but many implied
Pasquale = Oh HELL NO, you ain't washing my shoes - we were all in the mud together)
Andrew, Cam, Alex - Should have gone LIPO!
Dan = Its Jarbidge
Cam = Spelled J-A-R-B-I-D-G-E the Second R (in bridge) is silent and invisible.
Alex, Cam = Didn't that look just like of of them stallion piles?
PS:
Been riding with you guys since '05 - You don't ever come back after a trip like this, with this crew, without feeling your whole life has changed.
Many thanks to Dan - for the last days of guiding ( and there is much more to the story to come inside here, right Cam?) And for the years of harping on us to go here - everyone wants to go back right now...
Subscribed
Ramdom quotes from the adventure:
Apple= Should have gone LIPO!
Dan = simple yes or now answer!
Andy = ( no words spoken but many implied
Pasquale = Oh HELL NO, you ain't washing my shoes - we were all in the mud together)
Andrew, Cam, Alex - Should have gone LIPO!
Dan = Its Jarbidge
Cam = Spelled J-A-R-B-I-D-G-E the Second R (in bridge) is silent and invisible.
Alex, Cam = Didn't that look just like of of them stallion piles?
PS:
Been riding with you guys since '05 - You don't ever come back after a trip like this, with this crew, without feeling your whole life has changed.
Many thanks to Dan - for the last days of guiding ( and there is much more to the story to come inside here, right Cam?) And for the years of harping on us to go here - everyone wants to go back right now...
Subscribed
^ that was, yet, another great lunch spot after the top of the world scenery...then the drop down through the forest into that cool high mountain pristine and refreshing air clearing just after crossing one of many streams. Thanks Andy for grilling up those tasty dogs and sausages!
...if I was only fully retired instead of being semi-retarded...I'd like to stay out in that country all season long. Hmmm...maybe I need a PO Box in Owyhee to have my beans drop shipped
...if I was only fully retired instead of being semi-retarded...I'd like to stay out in that country all season long. Hmmm...maybe I need a PO Box in Owyhee to have my beans drop shipped
- Thread starter
- #234
^ that was, yet, another great lunch spot after the top of the world scenery...then the drop down through the forest into that clearing just after crossing one of many streams. Thanks Andy for grilling up those tasty dogs and sausages!
...if I was only fully retired instead of being semi-retarded...I'd like to stay out in that country all season long. Hmmm...maybe I need a PO Box in Owyhee to have my beans drop shipped
Just ship 'em to the Taste of Heaven and retrieve 'em on your Fry Bread re-supply runs!
- Thread starter
- #235
Alex is still telling about that one mother-of-all-stallion-piles stallion pile - "dude, it was this wide!"
^ lololol
Definitely should of gone lipo!!
Definitely should of gone lipo!!
Something from our trip that can't really be recreated in this thread is all of the fantastic live music we enjoyed sitting around campfires on several nights. Pasquale and Alex are both excellent musicians. Pasquale brought this great assortment of electronic pedal doodads (powered by LiPo I'm sure) including this looper gadget that made it sound like he had an entire group of guys backing him up playing rhythm. It was f'ing awesome! I'm sure we had wild animals from miles around hanging out in the shadows so they could listen in. This would often go on for an hour or more. What a great way to wind down after a long day of wheeling.
Cruiserdrew
On the way there
I'm sure Cam's got more coming for us as the adventure wasn't over yet!
- Thread starter
- #239
(...back in the campsite)
A fire has been built and Andy breaks out some bourbon and the last of his orange jello.
Andrew is bugging me to go play
Go Fish with him in the truck before bed.
I'm pooped from the day and have never had a good experience when the liquor comes out late at night. And I'm feeling a little guilty for not spending much one-on-one time with Andrew on the trip, outside of riding in in the truck. So we retreat to our truck, get our bedding in order, and play a mean round of Go Fish before retiring for the night.
I didn't sleep quite as well in the front seat as I did the night before, but I still wake up refreshed and not at all sore.
I think I'm the first one up, so I get up and make some coffee, trying to make as much noise as possible, hoping Dan gets the hint that it's time to get up and get the mobile espresso factory up and running.
Dan and his dog (Roane? Rhone?) emerge from the truck shortly after. The day before, he hinted that he is down to like his last ten lbs of beans, and knowing that Andy brought me some high-grade beans from a Sacremento roaster, hints that I should break them out.
I bring the beans over as he sets up his equipment. He pulls out his records and finds the details for the Dharma Blend from Temple Coffee. He pulls a test shot and hands me the cup first and asks for an analysis.
Now, making espresso is like making meth (bear with me).
Any snaggle toothed inbred can assemble the raw ingredients and the minimum equipment and make some shake 'n bake meth in the Walmart toy department.
Espresso is the same way. Anybody can grab some ancient overly roasted beans from the grocery store, and run them through their Mr. Coffee espresso machine and call it espresso.
But to make the good stuff, to operate at the Heisenberg Level - to make the blue stuff, you've got to have every step of your game in order. First, your beans have to be of the highest quality and sourced from a roaster that knows what they are doing. Next, assuming they aren't too fresh or too old, the grind has to be spot on. Too coarse or too fine, and it's junk. Then you have to have quality equipment and know how to use it. Water temp, extraction pressure, extraction time... all of these variables must be carefully metered and manipulated. If any single variable is out of whack, the batch must be scrapped.
So here I am, Heisenburg has just handed me, Jesse, some meth to sample, and is asking me to test it to see what part of the recipe we need to tweak.
I take a sip and it is.... SOUR.
Not wanting to hurt his feelings, and and only being an espresso purple belt and not wanting to criticize a 5th degree black belt, I say "it's ok".
He tastes it and says "$&%#!!!" and flings it out of the cup as far away from the lab as possible. "Too Sour!"
He grinds finer and lowers the dose. He gets some improvement but not much. After a few more iterations, it's determined that we can't get the temperature hot enough in these conditions with the mobile set up.
He changes back to the beans from his personal stash and proceeds to crank out some Blue Grade 'spro.
*I tried these beans when I got home and, with the higher temps from my home machine, they were insane.
A fire has been built and Andy breaks out some bourbon and the last of his orange jello.
Andrew is bugging me to go play
Go Fish with him in the truck before bed.
I'm pooped from the day and have never had a good experience when the liquor comes out late at night. And I'm feeling a little guilty for not spending much one-on-one time with Andrew on the trip, outside of riding in in the truck. So we retreat to our truck, get our bedding in order, and play a mean round of Go Fish before retiring for the night.
I didn't sleep quite as well in the front seat as I did the night before, but I still wake up refreshed and not at all sore.
I think I'm the first one up, so I get up and make some coffee, trying to make as much noise as possible, hoping Dan gets the hint that it's time to get up and get the mobile espresso factory up and running.
Dan and his dog (Roane? Rhone?) emerge from the truck shortly after. The day before, he hinted that he is down to like his last ten lbs of beans, and knowing that Andy brought me some high-grade beans from a Sacremento roaster, hints that I should break them out.
I bring the beans over as he sets up his equipment. He pulls out his records and finds the details for the Dharma Blend from Temple Coffee. He pulls a test shot and hands me the cup first and asks for an analysis.
Now, making espresso is like making meth (bear with me
).Any snaggle toothed inbred can assemble the raw ingredients and the minimum equipment and make some shake 'n bake meth in the Walmart toy department.
Espresso is the same way. Anybody can grab some ancient overly roasted beans from the grocery store, and run them through their Mr. Coffee espresso machine and call it espresso.
But to make the good stuff, to operate at the Heisenberg Level - to make the blue stuff, you've got to have every step of your game in order. First, your beans have to be of the highest quality and sourced from a roaster that knows what they are doing. Next, assuming they aren't too fresh or too old, the grind has to be spot on. Too coarse or too fine, and it's junk. Then you have to have quality equipment and know how to use it. Water temp, extraction pressure, extraction time... all of these variables must be carefully metered and manipulated. If any single variable is out of whack, the batch must be scrapped.
So here I am, Heisenburg has just handed me, Jesse, some meth to sample, and is asking me to test it to see what part of the recipe we need to tweak.
I take a sip and it is.... SOUR.
Not wanting to hurt his feelings, and and only being an espresso purple belt and not wanting to criticize a 5th degree black belt, I say "it's ok".
He tastes it and says "$&%#!!!" and flings it out of the cup as far away from the lab as possible. "Too Sour!"
He grinds finer and lowers the dose. He gets some improvement but not much. After a few more iterations, it's determined that we can't get the temperature hot enough in these conditions with the mobile set up.
He changes back to the beans from his personal stash and proceeds to crank out some Blue Grade 'spro.
*I tried these beans when I got home and, with the higher temps from my home machine, they were insane.
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Cruiserdrew
On the way there
Yep-that bottle of bourbon had already traveled 700 miles, it was time to taste it.
And it's Orangecello (a rif on Limoncello) the J is silent and invisible, like the R in Jarbidge.
And it's Orangecello (a rif on Limoncello) the J is silent and invisible, like the R in Jarbidge.