[pct-l] Which stove this dry year?

[Diane Soini of Santa Barbara Hikes]

I went stoveless this weekend on a little trip. It worked out so well  
I can't see ever using a stove on a hike when the weather is not cold  
ever again. I dehydrated my own food for this trip so we're not  
talking "easy" rehydrating stuff like mashed potatoes. I made  
concoctions of dehydrated sweet potatoes, carrots, kale, green and  
kalamata olives, pork tenderloin or chicken breast, golden beets. Put  
it in a peanut butter jar, added water and real Japanese miso paste,  
waited a few hours, poured a ton of olive oil in there and yum yum  
best food ever. Especially the pork. That stuff dehydrates and  
rehydrates really well and tastes great. The meats, beets and sweet  
potatoes were all cooked before dehydrating.

On Mar 24, 2013, at 10:00 AM, pct-l-request at backcountry.net wrote:

> From: Michael Badger <mbadger at mbadger.com>
> Subject: Re: [pct-l] Which stove this dry year?
>
> Hi Mango,
>
> Yes. I think that is a possible option.  I've been considering  
> dehydrating
> some of my food to send in my resupply packages.  I will do some  
> tests with
> cold water to see how the rehydration goes.  If that works fine,  
> then I may
> just bring an alcohol stove for use where it is allowed and simply  
> not use
> a stove in places where it isn't.  Simplicity is always good!
>
> Badger
>
>
>
>
> On Mar 23, 2013, at 5:45 PM, Jim & Jane Moody <moodyjj at comcast.net>  
> wrote:
>
> I know it's late, but you might consider going stoveless, at least  
> until
> you get in the Sierra or some other safe area for stoves.  There's  
> lots of
> food choices that don't require cooking, and many (but not all)  
> meals that
> require reconstituting with water will do just fine without boiling  
> water.
> Just measure out the next meal's portion, add water, seal, hike 3 or 4
> hours, and it's ready to eat.  Quicker, less to clean up, and safer.
>
>
>
> Mango