[pct-l] Canister stove for thru-hike

[Scott Williams]

Ah those porcini Diane!!!  If you'll carry the butter, I'll guarantee the
proper ID, and then it's a wonderful dinner with a view you can't get in a
fancy Italian restaurant.  As for those trail farts, they just help ya get
on down that road.  Gotta keep ahead of yourself!

Linsey, last year on the CDT, Lint was one of those who loved the meals I
left in the hiker boxes.  When we all partied in Lake City and Salida CO,
he was glad to meet the maker, and I was honored to receive praise from
such a hiker.   He is an amazing adventurer and such a great guy!  After
Salida, he and Dirt Monger blasted out miles so fast that it put them 2
weeks ahead of me by Canada, and I was still toward the head of the pack,
just not the break-neck head of the pack, they were the first Nobos to
reach Canada.

When you make meals based on your own dehydrated, 12 hour slow cooked,
rosemary and garlic  pulled pork, apple and wine barrel smoked chicken,
apple smoked beef, and a ton of real veggies in good sized chunks, you
can't go wrong.  I don't like the small stuff you usually buy dried from
the different dried food sources as it all mushes down into a very nebbishy
meal.  When the meat and veggies are left much larger, you get a bite of
meat with a bit of chew, and then a bite of acorn squash that is
distinctive, the one very meaty and the other nice and sweet and crunchy,
(I dry my squashes uncooked).  Just make sure you start soaking your meal
long before you eat it, either no cook or later heated up.  If you're
cooking, always presoak your meal and it just tastes much better.

The starches, rice and potatoes I don't bother to dry myself as I'm pleased
with the store bought instant basics and would rather put my time and
drying energy into the stuff that really tastes good.

Shroomer


On Wed, May 29, 2013 at 6:39 AM, Diane Soini <dianesoini at gmail.com> wrote:

> Not to quibble with you but many of the foods in your list ARE
> dehydrated. I know what you meant though. Nobody needs expensive
> Mountain House type stuff. You can create your own combinations from
> common dried foods.
>
> Also, I'm sure that the fastest hikers are fast because of the beans.
> Propulsion and trying to outrun your own farts I'm sure. I gassed
> myself every night in my sleeping bag until I found more digestible
> options. Good thing I'm not a smoker. KaBOOM!
>
> Best way to get good food on the trail is to follow Shroomer and
> carry a frying pan and a pound of butter.
>
> On May 28, 2013, at 11:31 PM, pct-l-request at backcountry.net wrote:
>
> > From: linsey <mowoggirl at yahoo.com>
> > Subject: [pct-l]  Canister stove for thru-hike
> > To: simon.deleersnyder at gmail.com, pct-l at backcountry.net
> >
> >
> > You wrote:"I didn't like the fact that I had to eat?dehydrated food
> > but seems like I'll have to :-) Just doesn't seem asnutritious and
> > tasty as normal food but maybe that's just me.."Dear Simon,Let me
> > respectful disagree with the list members opinions that real food
> > has no place on the trail.  In his books, the great Ray Jardine
> > impressed upon me the importance of eating higher quality food
> > while distance hiking.He extolled the virtues of carrying fresh
> > fruits and vegies like potatoes etc for their restorative value.
> > His praise was also high for home dehydrated fruit and spaghetti
> > sauce, but he also cooked  bean and grain meals from hand cracked
> > grains.  Please consider reading all he has to say about food in
> > his three distance-hiking books/manifestos.The best tip I got for
> > prepping fresh vegies was from PBS's Oregon Field Guide when they
> > profiled distance hiker Lint (this is googleable/viewable).  He
> > takes a bite out of a carrot, potato etc and chunks
> >  it with a couple chews and spits it back in his cookpot.
> > BRILLIANT. ?While I don't personally cook cracked beans on the
> > trail, I do use whole grain cornmeal mush, and use home dried beans
> > of all kinds cold soaked with dried greens including kale and
> > nettles and dried squash plus olive oil and vinegar OR turn it into
> > a hot soup with Kombu seaweed.?BTW, the fastest record setting PCT
> > hikers eat beans every day, usually with olive oil and corn chips
> > and dried salsa.Other snacks I enjoy are chia seeds dissolved in
> > water with dried lime powder and maple sugar, homemade cereal
> > energy bars packed with fruit/nuts/carob/honey, "Spiru-tein"
> > protein powder with Spirulina algae and whole fat powdered milk.  I
> > buy all my trail candy on sale after the holidays and have enjoyed
> > Snicker's free hikes.Anyway, you will find that freeze dried foods
> > and ramen just don't satisfy on the long haul and IMO anyone who
> > thinks it does hasn't tried quality fuel. ?Food weighs so
> >  much out there that I want it to give me the most energy possible--
> > to this end I try to thoroughly chew each bite fifty times (chewing
> > is the first stage of digestion). ?It always seemed worth it to
> > carry some fresh fruit out of town at least, and now that I know
> > the bite-to-prep trick of Lint's I will experiment with more
> > vegetables...My trail food is inadvertently vegetarian, but I eat
> > whatever in town.  For some reason, in town I often find  myself
> > wanting a box of sugar coated Shredded Wheat cereal and a gallon of
> > homo milk.  PS Look up that distance hiking story with Lint on PBS
> > (see above), he also demos the greatest umbrella mounted bug net
> > for tarp camping that I've ever seen.Sincerely, Lollygag
>
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