zeke
Trail Wise!
Peekaboo slot 2023
Posts: 9,895 
|
Post by zeke on Jul 1, 2018 13:31:04 GMT -8
I'm looking to experiment with stoveless meals, at least for a couple per week. Currently, I carry a tea kettle, a White Box stove, and 6 ounces of alcohol for a week, totaling 13 ounces. Can I drop a few Oz with stoveless meals? Not sure, but the height of Summer makes me willing to try something other than a hot meal at dinner. This is the only hot meal I currently eat on the trail.
|
|
BigLoad
Trail Wise!
Pancakes!
Posts: 13,000
|
Post by BigLoad on Jul 1, 2018 16:05:20 GMT -8
Sometimes I cheat on the first night by carrying a deli sandwich. No-cook further into the trip for me is generally peanut butter and tortillas. I like porridge and coffee for breakfast, so a whole no-cook trip is out for me.
|
|
zeke
Trail Wise!
Peekaboo slot 2023
Posts: 9,895
|
Post by zeke on Jul 1, 2018 16:17:08 GMT -8
I might try a variation of the lunches I had on Skye. 6-8 ounces of nuts + dried fruit. I can also eat hard salami with cheese and crackers. All of that handles being without refrigeration for a couple of days.
|
|
ErnieW
Trail Wise!
I want to backpack
Posts: 10,029
|
Post by ErnieW on Jul 1, 2018 18:23:59 GMT -8
|
|
rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,711 
|
Post by rebeccad on Jul 1, 2018 21:39:29 GMT -8
I've been doing some entree-type salads--lentils salads, white bean and corn, etc.--that just need to soak for a couple of hours, but are meant to be eaten cold. I'm doing them for lunches, to make a more compact and lighter noon meal, but they would work for dinner. They do require making in advance and dehydrating at home. I think Sarbar has some good wraps in her cookbook, too. I find they tend to get messy, but they are no-cook, often.
|
|
jazzmom
Trail Wise!
a.k.a. TigerFan
Posts: 3,066
|
Post by jazzmom on Jul 2, 2018 3:27:15 GMT -8
We tried some of the salads from PackIt Gourmet and I could easily see having them for dinner as a wrap/in a tortilla. I think it was the Corn and Black Bean one that we liked best. It would be pretty easy to replicate with homemade ingredients, maybe add foiled chicken.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 2, 2018 6:43:11 GMT -8
From my followings of PCTers BLOGS, all the dehydrated / freeze dried foods can be used as no cooks. Typically, from at lunch to 1400ish the PCTers doing no cook begin begin soaking their food for eating at dinner. There are a few exceptions; like Idahoan Potatos and oatmeal packets, which are add water, stir, eat things.
|
|
|
|
Post by bookmark2 on Jul 2, 2018 15:01:12 GMT -8
Sarbar's couscous salads are my favorite no-cook meals.
|
|
|
|
Post by trinity on Jul 2, 2018 15:26:07 GMT -8
We tried some of the salads from PackIt Gourmet and I could easily see having them for dinner as a wrap/in a tortilla. Their Many Bean Salad is excellent, and has plenty of fat, protein, and fiber. I'm also a fan of their Kickin' Chicken Hot Wings Wrap, which would work well for dinner. Their All American Burger Wrap can also be made with cold water, with a little extra soak time. While you'd sacrifice some of your weight savings, you could also use Barilla's Ready Pasta, adding in things like pesto, chicken pouches, tuna, etc. |
|
|
|
Post by cweston on Jul 5, 2018 8:00:19 GMT -8
I might try a variation of the lunches I had on Skye. 6-8 ounces of nuts + dried fruit. I can also eat hard salami with cheese and crackers. All of that handles being without refrigeration for a couple of days. More like a week or more for harder cheeses and salami, depending on the weather. In the mountains in summer, I've frequently carried them for more than a week. |
|
tomas
Trail Wise!
Posts: 1,906
|
Post by tomas on Jul 5, 2018 10:40:40 GMT -8
In the mountains in summer, I've frequently carried them for more than a week. What brands did you carry and what were the temperatures? |
|
|
|
Post by cweston on Jul 5, 2018 10:58:11 GMT -8
What brands did you carry and what were the temperatures? I can't answer about brands. I usually choose hard cheeses like parmigiana reggiano, aged gouda, etc. And fairly dry salami. In a summer high-country mountain trip, it's probably something like highs around 70F and lows around 40 most days. |
|
rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,711
|
Post by rebeccad on Jul 5, 2018 13:19:16 GMT -8
I usually carry cheddar on our trips into the Sierra and like mountains. Tucked well into the pack, it stays cool enough to last all week. Summer sausage is of course fine until cut, then I try to use it within 2 days. Salami is more thoroughly cured, and will last better.
Cheeses like parmesan etc. are designed to survive unrefrigerated, and should last very well. If things get too warm, they will sweat, but not spoil. Of course, you're listening to a person who carried Camembert in my pack for a week when traveling in Europe.
|
|
|
|
Post by hikinggods on Jul 5, 2018 18:43:40 GMT -8
I usually have no interest in no-cook meals (other than lunch), but we have so many fire restrictions across Colorado
that I'll have trouble finding anywhere that I can use my Whitebox Stove.... I have had the Packit Gourmet chicken salad
and that was pretty tasty...
|
|
BigLoad
Trail Wise!
Pancakes!
Posts: 13,000
|
Post by BigLoad on Jul 5, 2018 18:55:18 GMT -8
Summer sausage is of course fine until cut, then I try to use it within 2 days. Salami is more thoroughly cured, and will last better. For a long time I carried summer sausage on most trips, but even in shoulder seasons I was getting it too warm to be appealing. I switched to dry salami a while back. It has been somewhat better so far, but I haven't stressed it as badly. Even top-notch Parmesan gets yucky in the heat, but I haven't given up on it. |
|
