rangewalker
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Post by rangewalker on Dec 26, 2019 18:30:16 GMT -8
I was maybe a few days early but I was already on the hunt for marked down fruit cake, holiday brownie mix and Christmas chocolates for winter hiking and skiing. I did score two boxes at 50% off of Ghardelli peppermint chocolate brownie mix tonight. They ought to be something, the freaking box for a 9x9 pan weighs nearly 20 oz. dry.
The freezer has bags of Halloween Snickers and Reese's cups. Snow came and stayed early this year so I have rationalized pillaging ahead of schedule. And new ski partner that is delighted with them as it is something she will not buy in public.
My landlords at Thanksgiving give out huge Costco pies. I selected pecan. When they handed them out I immediately cut mine into four ounce blocks wrapped and froze them. Washes down great with trail coffee.
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rebeccad
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Post by rebeccad on Dec 27, 2019 15:43:47 GMT -8
I like the pecan pie idea! A bit heavy, but a good first-night dessert.
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Post by bluefish on Dec 28, 2019 6:03:23 GMT -8
The pecan pie and fruitcake reminded me of the date nut bread I use to live off of on trail. 1 loaf per 2 days on trail. I made it heavy on nuts , pecans and walnuts in equal parts, and honey to make it a little less sweet. Lara bars are similar in composition. The date nut bread might be a buck per slice, but equals 2 bars, which are 2 bucks each. I tend to bomb when I eat too much sugar on the trail. Thousands of years from now, archeologists will be able to discern where the ritual of Christmas was observed by the intact remains of fruitcakes left behind in a petrified state, much as they were when coeval with the practice. They were often used in the ritual of "re-gifting".
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ErnieW
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Post by ErnieW on Dec 29, 2019 11:13:18 GMT -8
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rangewalker
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Post by rangewalker on Dec 30, 2019 15:09:39 GMT -8
The pecan pie and fruitcake reminded me of the date nut bread I use to live off of on trail. 1 loaf per 2 days on trail. I made it heavy on nuts , pecans and walnuts in equal parts, and honey to make it a little less sweet. I actually started down this trail with Wycanislatrans from old forums when he was still in Wyoming. He would haul in homemade pilot bread and cakes from his church life. In the 60's, my outdoor writer father would always produce some bars like your date nut bread via midwestern white gys that sold it as "pemmican" It was not pemmican but the survivalist crowd of the time, pre-preppers, bought it up.
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Post by bluefish on Dec 30, 2019 15:23:42 GMT -8
The pecan pie and fruitcake reminded me of the date nut bread I use to live off of on trail. 1 loaf per 2 days on trail. I made it heavy on nuts , pecans and walnuts in equal parts, and honey to make it a little less sweet. I actually started down this trail with Wycanislatrans from old forums when he was still in Wyoming. He would haul in homemade pilot bread and cakes from his church life. In the 60's, my outdoor writer father would always produce some bars like your date nut bread via midwestern white gys that sold it as "pemmican" It was not pemmican but the survivalist crowd of the time, pre-preppers, bought it up. Pretty cool growing up with an outdoor writer Dad. Bet you got to do some cool stuff. I saw Ghiradelli Brownie mix on 1/2 off sale! I went to put some in the cart and my wife said no, she could make them better from scratch.....drat. I read about lots of people that get aversions to various bars, especially Cliff. After about 4 days of them they would rather eat a mud soaked rock. I never get sick of brownies or good date nut bread.
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rangewalker
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Post by rangewalker on Dec 30, 2019 16:01:35 GMT -8
Pretty cool growing up with an outdoor writer Dad. Bet you got to do some cool stuff. Oh it was. His children were lab rats for everything shooting, navigation, hiking, survival, and water sourcing in the deserts and mountains around Tucson, then Prescott AZ. Our mother was very much a fan of the Whole Earth movement and swiped my first copies of Mother Earth News. Chip Rawlins, co-author of The Complete Hiker IV, with Colin Fletcher did a brief blurb on bars, just as Clif bars were first really coming on. He would rant about how some of the popular ones had a significant "gag factor". Fletcher had gone off into his own rabbit hole over Spirulina (sp) in III but recanted in IV.
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rangewalker
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Post by rangewalker on Apr 25, 2020 9:00:39 GMT -8
Did anyone grab up Easter chocolate? Two large bags of Hershey's Kisses in green, yellow and blue foil wrappers. Kisses are always a tough LNT choice is the foil like to go airborne. And warmer temps are coming on. 70 % off at the local grocer. Cadbury mini eggs and thermos coffee are edible. 50% off. Most of the choco bunnies in my area were off indifferent origin so I passed. I still have a small stack of Christmas chocolate in the freezer.
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zeke
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Post by zeke on Apr 25, 2020 9:23:23 GMT -8
I no longer have chocolate in the house, or it doesn't last long enough to be BP treats.
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rebeccad
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Post by rebeccad on Apr 25, 2020 13:22:04 GMT -8
Did anyone grab up Easter chocolate? Two large bags of Hershey's Kisses in green, yellow and blue foil wrappers. Kisses are always a tough LNT choice is the foil like to go airborne. And warmer temps are coming on. 70 % off at the local grocer. Cadbury mini eggs and thermos coffee are edible. 50% off. Most of the choco bunnies in my area were off indifferent origin so I passed. I still have a small stack of Christmas chocolate in the freezer. I only do high quality dark chocolate, so those sales do me no good.
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ErnieW
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Post by ErnieW on Apr 26, 2020 5:36:13 GMT -8
Kisses are always a tough LNT choice is the foil like to go airborne I take ziplocks of milk chocolate chips. If you peeled all the kisses I guess it would be like a bag of giant chips. I have had them melt in the bag but generally in the overnight temps they solidify back up into an oddly shaped chunk of chocolate. A little harder to portion out and eat but still a fine treat. Better than a block with a bunch of wrappers mixed in. I think these "commercial" chocolates are made to have a slightly higher melting point than fine chocolates (maybe some emulsifiers too that help with the melt/solidify). A long time ago when visiting Germany we went to the Lindt factory. Part of the tour was the physical properties of chocolate. I think they aim for a melt point of 86F so that the temp of your mouth melts them and sets off the favor fully. If you hold one one them in your fingers for a minute they start to melt a little unlike "commercial"
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digger
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Post by digger on Nov 24, 2020 14:09:01 GMT -8
I only do high quality dark chocolate, so those sales do me no good. Same here....once you switch to Dove Dark Chocolate...milk chocolate is just nasty.
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ErnieW
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Post by ErnieW on Nov 24, 2020 15:42:21 GMT -8
Sorry to disagree with relatively new guy but I don't think there is such a thing as bad chocolate. Milk chocolate is the gateway chocolate for many people. This is one of the mugs in our house:
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rebeccad
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Post by rebeccad on Nov 24, 2020 19:48:13 GMT -8
Sorry to disagree with relatively new guy but I don't think there is such a thing as bad chocolate. Milk chocolate is the gateway chocolate for many people. This is one of the mugs in our house: Sorry, but I have to disagree with your statement. There is absolutely such a thing as bad chocolate. You can like milk chocolate if you want, but there is horrid cheap chocolate that’s more like wax, for example, and stuff that uses artificial flavors (like artificial vanilla). I love the mug, though!
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digger
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Post by digger on Nov 25, 2020 4:25:06 GMT -8
Sorry to disagree with relatively new guy but I don't think there is such a thing as bad chocolate. Milk chocolate is the gateway chocolate for many people. No need to apologize. I never apologize for my opinions :D And you're right about gateway chocolate, but sadly I think there are a lot of people that buy Hershey's kisses around the holidays or some of the common milk chocolate candy bars and simply aren't aware of high-quality chocolates.
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