Da chow! Recipes, pictures, ingredients, and a bellyful of related stuff.
No one who knows me is surprised by the fact that I love to cook and bake. I am not only interested in the end product but the ‘why things work as they do’. One of my favorite books is Cookwise by Shirley O. Corriher. It is subtitled “The Hows and Whys of Successful Cooking.”
In part one of this post, I covered how we came to doing more of our own dinners on the trail. I shared some my favorite ingredients and resources for making gourmet food on the trail. Now I will share some of what we enjoy.
We took a few favorite dishes from our dinner menu and tried to make them with freeze-dried and dried ingredients. I cook some pretty gourmet food, and have been thrilled with how the dinners have turned out.
We do a lot of camping, going out as often as we can work it into our schedule. While we enjoy the convenience of freeze-dried dinners, we have found that there are sometimes things we don’t like about them.
• They may not have enough food to satisfy after a long day of hiking. I suppose we could each eat a dinner, but that gets bulky and expensive.
• They may be too bland or too spicy for our taste. The former is easy to fix, but the latter offers challenges.
• They can be bulky. The size and weight for the calories is uneven, and a long trip means a full pack.
• They can be expensive. Compared to a restaurant, it’s not too bad, but on a long trip it can be prohibitive.
So we have experimented with a variety of do-it-yourself options.
Why hello there, amazing person! I must compliment your amazing powers of discernment in visiting our humble web abode.
Relax, read a few posts, and enjoy!
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