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<DIV>
<DIV>Re Francis Tapon query</DIV>
<DIV> </DIV>
<DIV>Sorry to be so late in responding to the thread (just got off a 2 week
Wilderness First Responder course)</DIV>
<DIV>Re the soaking time, for couscous: it is less than one hour. On
Te Araroa, in New Zealand, besides the couscous, I ate cold instant
potatoes. Since I brought along a variety of my own spice mixes and other
concoctions such as dried fruits for the breakfasts, peanut hearts, coconut
chunks and dehydrated fish (doesn't need soaking), it wasn't nearly as dull
as it sounds. I would recommend you simply buy stuff and experiment ~~go with
whatever appeals to your palate. I once cooked up a huge mash of
brown & white rice, 6 different kinds of beans including black bean, added
some spices and then dehydrated the whole mess and came up with something
that resembled "dirt"( which is what I named it) that can be eaten dry or
soaked~and it weights practically nothing. I always carry some of it as my
emergency backup now. Try dehydrating canned jellied cranberry if you
like chewy sweets that serve a dual purpose. Have fun!</DIV>
<DIV> </DIV>
<DIV>Not too sure about that peanut butter jar cooker though...</DIV>
<DIV> </DIV>
<DIV>Heidrun</DIV>
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