Re: [pct-l] cuisine challegne

[Marion Davison <mardav@intlaccess.com>]

I'm with you, Jack.  I take great pleasure in packing good and healthy food for
the trail, just like I eat at home.  I just spent a few weeks shopping and
dehydrating and premixing my trail meals for a 25 day hike in the So. SIerra.
Here's what we eat every day:
Breakfast:
dried mixed fruit (from Trader Joe's) eaten on the trail, after starting out at
about 7:00 am.
Lunch:
mixed nuts (from Costco, my own combination of peanuts, cashews, pecans and
almonds)
salmon jerky (make it myself, marinated in burgundy wine, garlic and herbs)
energy bars (Steel Bars and Genisoy bars)
powdered gatorade
Dinner:
Some combination of:
carbohydrate--dehydrated brown rice, dehydrated cooked beans, ramen noodles, or
mashed potato flakes
protein:
nuts (cashews or almonds), dehydrated beans, or dehydrated fish (salmon, tuna,
clams, shrimp)
seasoning:
Italian, mexican, asian, indian, cajun, or american style
Dessert:
Quaker 100% Natural Granola with soy-oat milk
hot cocoa
This diet weighs 24 oz per parson per day and provides 3000 calories.  ( I like
to lose a few pounds on these trips, and I always lose about 7 pounds in 300
miles.)

Last Sunday I packed 25 different dinners and wrote down all the recipes.  If
any of them turn out scrumptious I will be happy to share them.  These recipes
require no cooking.  Just boil water, pour it on the stuff , cover it, and let
it sit for 20 minutes, and eat it.  The only pot I carry is an aluminum coffee
pot and the only thing I have to clean is the cup I eat out of (a 1 quart
plastic cup with handle and lid).  This no-simmer method also avoids attracting
bears.
Marion Davison

Jack Young wrote:

> At the risk of being a snob as well as de'classe', I've only been on this
> list for awhile and have benefited greatly from it - thanks to all.  I'm
> certainly not the hiker that most of you are, but I have one item of
> puzzlement.  I'm getting the impression that, like many americans, in the
> ultra light crowd hohos, dolly madison and poptarts qualify as food. If
> that's true for you please delete this message now and read no further--it's
> a waste of your time.
>
> for me though - 'a contraire - I just can't to that.
>
> I cooked sauses through college, eat mostly organics, stay away from glutin
> and dairy and don't compromise on the trail.
>
> When in France a few years ago and my plane (air afrique-of course)to Mali
> was 12 hours late.  I went to the cute french lady at the air france counter
> and she sent me down stairs for a meal.  When I got there a nice bottle of
> red and a plate of pate was waiting for me, then came several other fine
> cafe type courses...it took me about five minutes but I got the point.
> After the simple finale of chocolate and cheese I was glad the flight was
> late-amazing!!!! Then I got on the air afrique flight and it started all
> over again!!! Hey so what the plane's late-the food it great!!!  VIVA LA
> FRANCIAS!  Good food matters cuz life is gonna deal out a yuck day
> occasionally and often good food is about the only thing you can control
>        so - bon apetite!!!
>
> I'd like to start a thread of cuisine that meets ultra light and desent
> gastranomic standards and well as being heathly and easy to cook.
>
> One of our favorites hot water breakfasts is:
>
> dried miso soup mix (with seaweed of course) with dried organic pea soup and
> organic brown rice flour (acts like quick cream of rice but cheaper and it
> is basicaly the same thing) sometime we mix a little chili flakes and or
> garlic in it and of course the BEST OLIVE OIL money can buy....protien,
> veggies, clean fat and good fiber--
>
> bon apetite!!!
> Jack Young
> ---------------------------
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