[pct-l] Food

[Jim & Jane Moody]

Concerning going cold, I found that mashed potatoes, cous-cous, and dehyd. bean mixes (black & refried) reconstituted well while hiking.  For me, the instant rice and pasta did not.  Also, I added freeze-dried meats and veggies and Nido (and sometimes spices or bouillon) to the base mix , for flavor and variety. 

Mango  



----- Original Message -----


From: "Scott Williams" <baidarker at gmail.com> 
To: "Dan" <dch716 at gmail.com> 
Cc: pct-l at backcountry.net 
Sent: Saturday, February 23, 2013 8:09:32 PM 
Subject: Re: [pct-l] Food 

If you are cooking, one of the most basic instructions fudging, is to 
simply bring pasta and other things to a boil, put the pot in a pot cozy 
and let it steep.  Mac and cheese and many other foods don't need to be 
boiled or simmered for the 7 to 10 minutes they say.  You can also play 
with the amount of liquid and use just enough to not need to drain, simply 
mixing in the dry ingredients at the end of the soak. 

If you're planning on not cooking, and cold soaking, instant rice, brown 
rice and mashed potatoes don't need any cooking at all.  Just soak them 
with your dehydrated veggies and meats and chow down. 

I got tired of powdered milk straight up on trail and so this past summer I 
hiked the CDT culturing yogurt daily from the full fat Nido.  Had it with 
my rolled grains, dried fruit and nuts, which by the way do not need 
cooking, just an overnight soak.  It's delicious! 

Shroomer 
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