Date: 2013-01-26
To: Food Glorious Food_2
Miles today: 0.0
Weather: clear sky

Okay - so let's get into the kitchen and start putting together our food packs!First, the disclaimer: This is not an endorsement of any product or website but is the opinion of the writer - IMO - In My Opinion. A big saying on the trail is 'Hike Your Own Hike'. There are many ways to skin this cat (what a horrible saying!) so everyone is given the freedom to do what works for them....back in 2010 I was following a hiker from Australia on Trailjournals (Alpine - check her out, I found her Aussie-ness and perspective on the US to be refreshing). She ate very well in the nutrition department and happened to mention a fellow-hiker named Chef Glen that put together delicious dehydrated meals. A simple I-search found his website, Backpacking Food for the Soul. I'm not sure if I can put the link here (Trailjournals restricts some things)but you can find this website by a simple search.Well, this opened the floodgates to a whole new world. I also got my Excalibur Dehydrator that year, the one with 9 trays and a timer (shown in the pic in all its glory), and started playing with drying fresh produce/fruits from my homestead or grocery. Dried fruits and vegetables pack a lot of flavor and are perfect for munching anytime. This progressed to dehydrating spaghetti sauce, chilis, soups (lentil, barley)...quite honestly, dehydrated meals are just as good eaten cold (again IMO). There is a basic concept to putting the meals together - a ratio. 2 parts carbohydrates (grain, pasta), 1 part vegetables, 1 part meat. Add flavorings - and you can be creative in this department with what can be found in any grocery store - and there is no end to the dishes you can make. Helpful tip: I put runny things through a sieve to get the water out. The remaining is still flavorful and you can add bouillion cubes (beef, chicken, vegetables) to regain the broth.Then - it gets better - to rehydrate and cook, you just put water to cover and let sit for 5 minutes (you can put up your shelter if you are at camp), bring to a boil and cook a good minute, turn off the stove and let sit for another 5 -10 minutes (depending on the recipe) and you have dinner! It also conserves fuel because you don't have to boil 7-10 minutes like other pre-packaged dishes. Socks had a jetboil (a stove that is designed, and works, to bring water to a boil in one minute so it really worked well for her).In the meat department, I'm not bothering to dehydrate tuna, it's too easy to get those in the foil packs. I dehydrate canned chicken and beef - you need those to be very tender and I don't have a pressure cooker. There's also bacon bits you can buy (good to add to bean soup or mashed potatoes).Again, for flavoring - bouillion is great to add. Also, any spices, flavor packages such as you see for Indian, Mexican, or Asian dishes. I also like the cream of chicken cup-a-soup. You can add with noodles, chicken and vegetables to have a nice creamy casserole. For Socks I did order the dried cheddar and wasn't too impressed with flavor or mixability. I will either carry real cheese when temps permit or do without.So that is the basic concept behind my dried meals. I've done a preliminary calculation on the places where I want maildrops. They are mostly down South where Hoop and Socks can get them to me or where friends/family will be meeting to visit or hike. A few will be mailed - in places where re-supply options are very poor (I've been told Atkins, VA is one) or where I want a light load for a lot of days (Smokies, White Mts. in NH, 100 Mile Wilderness in ME).Next, we'll get more into what actually is in a maildrop and the final food entry. You can tell, I love to cook and talk about food!