Post by gcvrsa on Aug 4, 2023 15:06:44 GMT -8
While Heinz is, in fact, an American company, based in Pittsburgh, PA, the Heinz “Beans” sold in the UK are a thoroughly British product, and bear little resemblance to what Americans regard as “baked beans”. The UK version is a purely tomato and vinegar based sauce, like thinned tomato ketchup, whereas the US type is much sweeter, usually containing brown sugar and or molasses, pork and/or salt pork, and no tomato whatsoever.
As an American of recent British descent, I am familiar with both types and enjoy both.
I’ve developed a small spice kit that I like. Aside from salt and sugar, which go in separate larger containers, I carry four of the GSI Outdoors Spice Rack double-sided containers, and in them I put: MSG*, citric acid, cayenne pepper, garlic, onion, ginger, cinnamon, and cardamom. With this set of spices, I can make a wide variety of global cuisines on the fly.
I actually use Ajinomoto’s “Hi-Mi” product, which is 95% MSG and 5% ribonucleotides (sodium inosinate and sodium guanylate). The name is short for “high umami”. They don’t sell it in the US, so I imported a 1 Kg bag directly from Japan. It’s even more tasty than the regular Ajinomoto plain MSG. Ribonucleotides are found in mushrooms and fish/seafoods, and since I’m Southeast Asian and we eat a lot of fish sauce, but fish sauce is not something you want to have an accident with in the backcountry, I use the Hi-Mi.
Things I also like to include, depending on what I have planned to eat:
nutritional yeast - a huge boost of flavor and lots of B-complex vitamins
kizami nori, aonori, and aosa seaweeds - I eat a lot of Japanese food, and most people don’t get enough iodine in their diets, anyway
ghee or butter - you can’t get enough fat on the trail
Mishima Yukari - a salt-pickled shiso leaf condiment from Japan, it’s iconic
individual packets of Kikkoman shoyu or Lee Kum Kee Chinese soy sauce (depending on what my local co-op store has out for their café, because when you are Asian, sometimes you just gotta have soy sauce.
Savory Choice individual packets of beef, chicken, and vegetable broth concentrates
small packets of Marukome instant miso soup
As an American of recent British descent, I am familiar with both types and enjoy both.
I’ve developed a small spice kit that I like. Aside from salt and sugar, which go in separate larger containers, I carry four of the GSI Outdoors Spice Rack double-sided containers, and in them I put: MSG*, citric acid, cayenne pepper, garlic, onion, ginger, cinnamon, and cardamom. With this set of spices, I can make a wide variety of global cuisines on the fly.
I actually use Ajinomoto’s “Hi-Mi” product, which is 95% MSG and 5% ribonucleotides (sodium inosinate and sodium guanylate). The name is short for “high umami”. They don’t sell it in the US, so I imported a 1 Kg bag directly from Japan. It’s even more tasty than the regular Ajinomoto plain MSG. Ribonucleotides are found in mushrooms and fish/seafoods, and since I’m Southeast Asian and we eat a lot of fish sauce, but fish sauce is not something you want to have an accident with in the backcountry, I use the Hi-Mi.
Things I also like to include, depending on what I have planned to eat:
nutritional yeast - a huge boost of flavor and lots of B-complex vitamins
kizami nori, aonori, and aosa seaweeds - I eat a lot of Japanese food, and most people don’t get enough iodine in their diets, anyway
ghee or butter - you can’t get enough fat on the trail
Mishima Yukari - a salt-pickled shiso leaf condiment from Japan, it’s iconic
individual packets of Kikkoman shoyu or Lee Kum Kee Chinese soy sauce (depending on what my local co-op store has out for their café, because when you are Asian, sometimes you just gotta have soy sauce.
Savory Choice individual packets of beef, chicken, and vegetable broth concentrates
small packets of Marukome instant miso soup