Page 2 of 3

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 4:52 am
by Tangeman
Top Ramen, instant oatmeal, pita bread w/ peanut butter, trail mix (duh), Clif Bars, beef jerky, and the new Clif Granola Bars.

Lol, on one of my first trips we packed in all the fixin's for bacon cheesburgers. :D We had three bears in camp that night. :shock:

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 5:05 am
by JHH60
MountainMan38 wrote:Cous Cous seems to be pretty popular. I have never even heard of that before but I will definately try it. It sounds really good and easy to prepare.


Apologies for a slight thread hijack here, but while instant couscous in a box makes a great backcountry meal, and a pretty decent quick starch for use at home, it is a pale imitation of real North African couscous. If you get a chance to try a couscous royale made in the authentic Moroccan style, don't pass it up - it's a delicious feast of meats, vegetables, legumes, lamb sausages, etc. all served with couscous that's been steamed over a fragrant broth.

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 5:14 am
by Deltaoperator17
MountainMan38 wrote:I am new to packing and preparing meals in the high country. I wanted to know what kind of foods other than dehydrated meals that are easy to prepare and light to pack. Any links or articles would be helpful. Feel free to list some of the meals you prepare while on the mountain. Thanks in advance.



http://www.summitpost.org/article/602265/cooking-in-the-mountains.html

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 5:59 am
by MountainMan38
Thanks Delta for the great link.

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 7:29 am
by Deltaoperator17
MountainMan38 wrote:Thanks Delta for the great link.



you are most welcome- Come and get the book in March at Sierra Trading Post in Meridian...LOL

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 10:29 am
by foweyman
MountainMan38 wrote:How do veggies keep in the winter? I was thinking about preparing a Bruschetta with the diced onions, tomatoes, basil and spicey red peppers with olive oil. Would this keep if prepared in a tupperware dish in winter?


Bruschetta's longevity depends on the recipe, how it's stored, and the ambient temp. Vinegar will help it last longer. If kept cold in the snow it will last much longer than if carried for a few days in the sun in a dark backpack.

+1 to the many good ideas. My additions:
-corn chips (crushed to save bulk) are a high calorie staple for snacks and meals
-sliced meats (ham beef turkey etc) in 12-16 oz vacuum packed pouches are available in any grocery and keep a long time if unopened. Use half a package at lunch and add the rest to the soup at dinner
-soup base consisting of dried and crushed (for fast cooking) beans/peas, parboiled (instant) rice, thin pasta/rice noodles, corn chips

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 2:45 pm
by winemanvan
5 minute grits is a great carb packer. Crush a clove of garlic, add dried tomatoes, and saute in a teaspoon of olive oil. Add water and boil. Drop in a cube of bouillon, and dried herbs(basil, thyme, rosemary). Stir in grits cook for 5 minutes, then stir in parmesan cheese. Remove from heat and cover for a couple of minutes, then eat. Perfect if you know you are going to have an extra strenuous hike the next day.

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 3:36 pm
by McCannster
Camp-made cinnamon rolls... :D :D
Image

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 3:55 pm
by JHH60
sjarelkwint wrote:...Couscous might be a great sollution but it weights quiet much compared to pasta I think although the packing volume is more interesting ...


???

Couscous is made from semolina wheat, which is also what pasta is made from. Basically, it's the same stuff, only in different shape. I just checked the listed calorie content per gram for a box of plain dry couscous and a box of plain dry pasta in my kitchen. Both were identical (3.57 cal/gram).

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 5:38 pm
by norco17
McCannster wrote:Camp-made cinnamon rolls... :D :D
Image


we need recipe

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 7:18 pm
by Arthur Digbee
norco17 wrote:
McCannster wrote:Camp-made cinnamon rolls... :D :D

we need recipe

Yes, we do.

Re: Food for the high country?

PostPosted: Wed Oct 13, 2010 10:51 pm
by Day Hiker
JHH60 wrote:3.57 cal/gram


Right. It will be about this same value for anything composed of carbohydrates, unless water makes up a component of the weight.

Re: Food for the high country?

PostPosted: Thu Oct 14, 2010 9:41 am
by Marmaduke
MountainMan38 wrote:I am new to packing and preparing meals in the high country. I wanted to know what kind of foods other than dehydrated meals that are easy to prepare and light to pack. Any links or articles would be helpful. Feel free to list some of the meals you prepare while on the mountain. Thanks in advance.


http://www.summitpost.org/custom-object ... Chili.html

Try it, very good!

Re: Food for the high country?

PostPosted: Thu Oct 14, 2010 12:33 pm
by NW
mmmm cinnamon buns. I would feel quite spoiled eating those camping! I've made them at home and found them, at least the recipe I used, quite time consuming. Has anyone ever tried making bannock while camping? I wanted to try this summer but everytime we went out the area either didn't allow fires because the fire index was to high or I forgot the ingredients anyway! We have a dehydrator and you can make your own big package of beef jerky pretty cheap and without to much fuss, Plus you can make it taste like anything you want. Though I'm a vegetarian so for protein sometimes I use TVP (texturized vegetable protein) which looks just like ground beef after it's hydrated. It has no taste of it's own (at all!) so flavor adding is a must., But it's very light and easy to hydrate.