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Post by dayhiker on Jun 27, 2017 22:30:34 GMT -8
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Post by Lamebeaver on Jul 1, 2017 3:50:11 GMT -8
For me, breakfast and lunch, if I even stop for lunch, are pretty basic, but I try to put a little more effort into dinner.
Even with freezer bag cooking, a little effort and preparation before the trip can yield delicious food without excessive weight and fuss in camp.
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markskor
Trail Wise!
Mammoth Lakes & Tuolumne Meadows...living the dream
Posts: 651 
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Post by markskor on Jul 1, 2017 9:24:39 GMT -8
Also a big fan of the a little effort and preparation before the trip can yield delicious food without excessive weight train of thought. Requiring the addition of a frypan (primarily used for the occasional trout) also then allows saute garlic, salami/pepperoni, fresh herbs in olive oil, wild onions, red pepper flakes...cheeses, finishing pasta w/ Asiago. Don't really know if considered gourmet but once, first day in, a friend pulled out 3 abalone buttons (frozen/ now ready). Additionally, when hiking with my regular partner, breakfast and lunch may be individual but dinners have gotten to be some what of a daily event. We fish separately till about 5:30 then back to camp. First a cheese course, with slushy 161 rum cocktails... and then (me) prep, a trout course, pasta...small square or two of dark chocolate, drop of Single Malt...fish again till dark. |
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Post by Lamebeaver on Jul 1, 2017 15:51:56 GMT -8
I'm with you on the Scotch and the trout. I usually roast mine on a stick. Annie's shells and cheese is a step above Kraft, and corn dodgers also go well with fish. I'll have to dig up the backpacking version of my chocolate dumpling recipe. |
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