the dehy gourmet
New tag: canoe-trip
The book I got about taking food on a long boating trip has instructions for drying things like sliced fresh tomatoes and canned frijoles refritos. I should poke gement about the dehydrators at her place...
I just realized that penne primavera (which I make all the time with fresh ingredients) could work very well with freeze-dried chicken1/quorn, rehydrated tomatoes, and the usual seasonings. (or hell, just pack sun-dried tomatoes and call it gourmet.) I bet I could even make a sort of primavera sauce with milk powder, water, and a little fat.
Two thoughts: nuts keep well, including pine nuts; also, I must debate between garlic powder and the super-pasteurized fresh garlic in a squeezy tube. The book points out that keeping semi-perishables in the bottom of a boat that's moving through fifty-five-degree water will refrigerate them enough to greatly extend their life. It also suggests wrapping fresh cheese (!) in cheesecloth and dipping in wax. I could really get behind the idea of fresh cheese.
Noted for later: buy dehydrated stuff here in Seattle, but wait to pick up most perishables until the last town before Fort Providence with a decent grocery store...?
1The vegetarianish thing? Probably going on hold for the duration. Protein = miles out of Great Slave Lake. Or, as dymaxion put it, I'm not canoeing 1,000 miles for a salad.
The book I got about taking food on a long boating trip has instructions for drying things like sliced fresh tomatoes and canned frijoles refritos. I should poke gement about the dehydrators at her place...
I just realized that penne primavera (which I make all the time with fresh ingredients) could work very well with freeze-dried chicken1/quorn, rehydrated tomatoes, and the usual seasonings. (or hell, just pack sun-dried tomatoes and call it gourmet.) I bet I could even make a sort of primavera sauce with milk powder, water, and a little fat.
Two thoughts: nuts keep well, including pine nuts; also, I must debate between garlic powder and the super-pasteurized fresh garlic in a squeezy tube. The book points out that keeping semi-perishables in the bottom of a boat that's moving through fifty-five-degree water will refrigerate them enough to greatly extend their life. It also suggests wrapping fresh cheese (!) in cheesecloth and dipping in wax. I could really get behind the idea of fresh cheese.
Noted for later: buy dehydrated stuff here in Seattle, but wait to pick up most perishables until the last town before Fort Providence with a decent grocery store...?
1The vegetarianish thing? Probably going on hold for the duration. Protein = miles out of Great Slave Lake. Or, as dymaxion put it, I'm not canoeing 1,000 miles for a salad.