[pct-l] Food for the long haul

[giniajim]

Nice post.  I assume your veggies are dehydrated, do you dehydrate them yourself, or get them in bulk somewhere (where?). And what vegs do you use? 
thnx!
  ----- Original Message ----- 
  From: Jeffrey Olson 
  To: pct-l at backcountry.net 
  Sent: Friday, March 05, 2010 11:04 PM
  Subject: [pct-l] Food for the long haul


  Trail dinners

  For the first two weeks...

  3 oz of rice, cous cous, polenta, dehydrated potatos, broken spaghetti pasta, etc.
  3 oz of one of the three soups (split pea, black bean, curried lentil)
  2 oz of kraft parmesian
  1 oz 4% powdered milk

  After two weeks

  6 oz rice, etc.
  3 oz soup
  2 oz parmesian
  1 oz milk

  The parmesian is the "binder" that brings all the other stuff together.  I
  throw in veges when I get them in bulk, about an ounce.  I also put in
  dehydrated butter when it's cold.  I put in about three ounces of baco bits
  into six ounces of potato flakes with the butter.  I also add scalloped
  potatos.  This meal is my favorite, which means I don't eat it more than
  once in every five days or so.  Add dehydrated veges and raisins!

  You can buy the soup in bulk, about $3.50 a pound at Wild Oats everywhere,
  or Ballard Market in Seattle.  I haven't found an online, bulk source yet
  for the soups.

  I make these dinners before the trip, putting them in gallon freezer bags.
  While I've not done it, I think you can pour the boiling water directly into
  the bags and not dirty the pot.

  Bring water to a boil, put in the soup, stir until it is has no chunks, then
  the rest of the stuff.  Turn off the stove and let it sit for ten minutes.
  You get used to
  the amount of water to use.  I think I use about 20 to 28 oz.  Some days I want
  real soup, and use more water.  Other days I want to chew, and put in less
  water.  I've never measured water, so it's trial and error.

  Again, you can vary ingredients so you don't eat the same combination for a
  couple weeks.  I found I like the curried lentil best and the black bean
  least.  Maybe that's because the black bean soup needs salt.  I've bumped up
  the parmesian, but it gets to be overkill when more than two ounces.

  I've eaten these meals a year after I put them together and they were fine.

  Jeff Olson
  Laramie WY




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