Also a small camping stove with a couple of gas cartridges to ensure you can cook your rice and pasta.
Flame King Refillable 1LB Empty Propane Cylinder Tank
https://www.amazon.com/gp/product/B00MM3GCVO/
It offers some nuanced controls e.g. to avoid overfilling.
If you understand pressure Regulators and can hook up a BBQ, [is it really] more risky than skydiving
Edit: Switched a safety assertion to a question
1. The propane they are manufactured with is carefully dried, but propane out of bulk tanks is not. The single use tanks have thinner walls with less corrosion protection because the high-end propane doesn't need it.
2. The safety over-pressure valve on those tanks has similar design constraints and may corrode shut with un-dried propane. Sometimes people damage those valves while refilling.
3. It's easy to overfill those little tanks such that high temperatures can cause over-pressure problems. Due to (1) and (2) the built-in safety measures for refillable tanks cannot be assumed.
I was questioning if that risk is meaningful, or if it is like a prop 65 warning on every building you enter, and most products you purchase.
Googling around I was able to find 1 death associated with refilling a DOT-39 container [1], which is scary shit. However, it seems to be caused by a poor coupling, refilling inside, with an ignition source. This could have happened with any container including a certified refillable one.
https://lni.wa.gov/safety-health/safety-research/files/2016/...
If I really need to go light I'm carrying isobutane canisters or using an alcohol stove.
It should be noted for other readers, that it’s processed oats that have been treated with steaming and an extended heat treatment that are safe to eat as is. That said, “overnight oatmeal” is still not recommended.
The steaming and heating steps allow oats to be shaped, modifies the flavor, kills the many possible pathogens present (like ecoli and salmonella) and deactivates enzymes that would cause spoilage.
Truly raw grains should not be eaten. For example in the US the biggest danger of food poisoning from eating raw cookie dough, typically comes from the flour not the eggs. Incidentally, simply baking flour does not render it safe until moisture is added: https://ag.purdue.edu/news/2021/04/Home-kitchen-heat-treated...
I should also add that things like dry kidney beans contain toxins that need to be soaked and heated to boiling for a sufficient amount of time to destroy, otherwise even just a few can cause severe intestinal distress.
That's not what the cited article says. Instead, it says:
“But it’s not that simple in flour because Salmonella is more heat resistant when moisture is low. We still need more research data to confirm how hot you’d have to get the flour or how long you’d have to hold it at that temperature to make the flour safe to eat.”
You said "baking does not render flour safe". The article says we still need more research about "165 degrees", and does not even say baking flour at 165 degrees is unsafe. In other words, it could render it safe, we just don't apparently know.