idahobob
Trail Wise!
many are cold, but few are frozen
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Post by idahobob on Dec 29, 2015 13:18:22 GMT -8
In 2014 I tried scalloped potatoes in cheese sauce, with freeze dried asparagus pieces and BACON. It was wonderful and my favorite meal. described here. That favorite meal was bumped into second place in 2015, by Pasta Carbonara with bacon and cheese, described here. what are other people's faves? Bob |
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Deleted
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Post by Deleted on Dec 29, 2015 16:08:06 GMT -8
Tasty Bite products.
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zeke
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Peekaboo slot 2023
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Post by zeke on Dec 29, 2015 19:18:44 GMT -8
Red beans and rice, with Chorizo. I can get the beans and rice dehydrated at home, then buy the no refrigerator needed chorizo at the grocery. 7-8 ounces of packed meal, so a bit heavier than any freeze-dried, but I like it. I think it is lighter than my tuna packet and Knorr side meals.
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rebeccad
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Writing like a maniac
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Post by rebeccad on Dec 29, 2015 19:36:10 GMT -8
I'm a sucker for "Thanksgiving on the trail"--stuffing with chicken gravy (I use either dried or foil pack chicken with a package of dry gravy mix). I add onion, craisins, and freeze-dried corn to the stuffing.
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rebeccad
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Post by rebeccad on Dec 29, 2015 19:37:11 GMT -8
Idahobob, my experiments with scalloped spuds were nasty. What sort do you use and how do you cook them?
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Deleted
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Post by Deleted on Dec 29, 2015 20:43:27 GMT -8
rebeccad. I use Idahoan brand scalloped taters, which I make when car camping. I let the taters soak in warmed water water for about 30 minutes, before adding in the sauce mix and cooking in a lided pot on the car camping stove. I use powdered butter and powdered milk. My experience has been that the soaking of the taters in warmed water has been the trick to getting the taters to a good texture. I bring the mixture just to a boil, mixing / stiring in the dry ingredients, once at a boil, I turn the stove down so as to keep the taters barely boiling with the lid on. I stir the mix a few times during the cook time.
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rebeccad
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Post by rebeccad on Dec 29, 2015 21:36:08 GMT -8
Ohm, that is one to tuck away for car-camping. Wouldn't manage it on the alky stove backpacking, though.
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Post by llamero on Dec 29, 2015 22:10:06 GMT -8
Two favorites: pasta with pesto sauce and pinion nuts, and pasta with alfredo sauce and canned chicken. The pesto dish is served with parmesan cheese and the alfredo sauce gets some fresh carrots and broccoli. I eat a lot of the pesto dish at home, goes really well with smoked salmon. I'm liking the other meals you all are mentioning. I prefer either black beans or spicy hot refried pintos. I buy both in precooked dehydrated form and usually serve them on a spelt grain tortilla with cheese and salsa, quesadilla style. It's a close runner-up. Can be messy, but quick to prepare.
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idahobob
Trail Wise!
many are cold, but few are frozen
Posts: 198
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Post by idahobob on Dec 30, 2015 9:17:57 GMT -8
Rebeccad: I cook the scalloped potatoes about like Ohm, but on an alcy stove (Caldera Cone) and 1.9 L Evernew titanium pot. The potatoes take some time to soften, but they don't have to be boiling, just hot. If you add the cheese too early and simmer it with the potatoes it will surely burn. So I get some boiling water, add to the potatoes and turn to simmer (with a simmer ring for the Caldera stove), or just heat it on and off to keep the water near boiling. Cut up the bacon while simmering. Hormel precooked shelf stable bacon. When I think the potatoes are getting within 5 minutes of being done, I add the cheese mix (betty crocker or Idahoan in a box from grocery store), plus add the asparagus and bacon, milk from powdered and real butter. With some practice the cheese won't burn.  llamero: I also have pasta with pesto sauce and chicken. I'll have to try the pinion nuts. My #3 favorite meal is pasta with spaghetti sauce, and FD sausage granules. I dehydrate the tomatoes and tomato paste for the spaghetti sauce, and add spices. |
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Post by llamero on Dec 30, 2015 13:26:26 GMT -8
I'll have to try the pinion nuts. I toast them at home and pack them separately in a small container. I forgot to mention the cherry tomatoes, Sungold are my personal favorite. |
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sarbar
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After being here since 2001...I couldn't say goodbye yet!
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Post by sarbar on Dec 31, 2015 8:49:29 GMT -8
I have been randomly going through old photos of late. Taking trailcooking ones and putting them up on Instagram. Saw one today and was "I want this for lunch!" Garden Veggie Couscous. Man. That one was always so good.....
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rebeccad
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Post by rebeccad on Jan 4, 2016 10:51:46 GMT -8
Rebeccad: I cook the scalloped potatoes about like Ohm, but on an alcy stove (Caldera Cone) and 1.9 L Evernew titanium pot. The potatoes take some time to soften, but they don't have to be boiling, just hot. If you add the cheese too early and simmer it with the potatoes it will surely burn. So I get some boiling water, add to the potatoes and turn to simmer (with a simmer ring for the Caldera stove), or just heat it on and off to keep the water near boiling. Cut up the bacon while simmering. Hormel precooked shelf stable bacon. When I think the potatoes are getting within 5 minutes of being done, I add the cheese mix (betty crocker or Idahoan in a box from grocery store), plus add the asparagus and bacon, milk from powdered and real butter. With some practice the cheese won't burn. I'll have to experiment. I wouldn't use it on a long trip when I'm counting every ounce of fuel, but on shorter trips it might be a go. And, as I say, definitely a good car-camping option, where fuel isn't an issue and the stove has at least some temp control (and I have two burners, allowing for more interesting cooking). |
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sarbar
Trail Wise!
After being here since 2001...I couldn't say goodbye yet!
Posts: 998
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Post by sarbar on Jan 4, 2016 21:59:47 GMT -8
Those sliced dried potatoes are neat to work with - presoaking really helps  |
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Post by Coolkat on Jan 5, 2016 5:39:47 GMT -8
Garden Veggie Couscous. Man. That one was always so good..... I tried couscous two different times while on the trail and never again. Not sure why but I just found it so dry and even though it had a good flavor I never did finish it either time. |
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sarbar
Trail Wise!
After being here since 2001...I couldn't say goodbye yet!
Posts: 998
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Post by sarbar on Jan 5, 2016 7:44:54 GMT -8
Coolkat, it really needs olive oil added - otherwise, yes, it is always dry in taste/texture.
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