[pct-l] Food

[Tom Rogers <tfrogers@san.rr.com>]

With respect to planning adequate calorie content in resupply packages,
does anyone have or know of a good guide to calorie content of generic
trail foods?  I can read the calorie content from packaged food labels
(believing it is another issue), but I don't have a good feel for the
content (per ounce) of things like jerky, gorp, dried fruits and
veggies, etc.  Any help?

As to technique for cooking corn pasta, I've had very good luck with the
following basic sequence.  Combine dehydrated pasta sauce (leather),
dehydrated veggies (onion, bell peppers, mushroom, tomato), fresh
garlic, and spices (cayenne gives any dish a little zip) with 500 ml of
water and heat to boil.  When contents are essentially rehydrated add
about 6 oz of pasta and continue to boil for 4-5 min, remove from heat
and stand until cool enough to eat.  I use corn rotelli or macaroni, no
corn spaghetti.  Similar technique works for semolina (gemelli is
excellent), except cook a little longer.

Happy trails, Tom

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