Face it, whether you are a cyclist, backpacker, or just a compact camper, the commercially prepared freeze dried meals have been along on a trip or two. Equally as often, you have not been too happy with the meal that resulted, as it failed in quantity, flavor, color, or texture. I will never forget an experience with some chicken dish, I think it was sweet & sour with rice? It looked like a puppy had barfed in the container, and the puppy barf might have tasted better. (No, I have never tasted puppy barf, don’t intend to, and I also gagged at the taste of that stuff.)
Seriously though, on the trail, when you are depending on the meals you have brought along, having something be a total “FAIL” is more than disappointing, it can be a trip ruining disaster or worse. We have to depend on what we have brought along, and it has been a huge investment in terms of labor and weight to get to the point of adding the boiling water. Even with the amount of importance that trail food can have, that does not mean we need to have invested our life savings in the food for a two week hike.
Learning to make your own meals has a very steep learning curve. I’ve tried doing a few things myself, with mixed results. Then, today I read the most amazing book. All of that trial and error experimenting has gone out the window, now I have a guide book to get me where I want to go without suspiciously sampling Meal X ever again. It’s well written, has clear recipes, and solid information. I’ll admit I have not tried any of the recipes yet (my dehydrator is still packed in a box…somewhere) but I have no doubts that they are very accurate.
In addition, it allows us to take control of the contents. My husband and I both need low-sodium meals, and that’s not something that has been addressed by companies such as Mountain House, even though I was told over a year ago that low sodium meals were in the works. Unlike many hikers, we no longer need high calorie meals either–due to health problems, we are not physically able to burn off 8,000 calories in a day. Whether its on a bike or on foot, we now have a much more leisurely approach to the whole process, and our bodies demand we take the time to smell the flowers, experience the moment, and watch the birds flying by a lot more often than we did at twenty-something. Even with that, we also can’t pack 60 pound packs over mountain tops, and weight is probably more important for us than ever before, as our strength is decreasing as well as our endurance. Armed with these recipes, we can make the adjustments to the recipes to stick to our medical diets without worries.
So what is this mysteriously wonderful book? It’s called Backpack Gourmet by Linda Frederick Yaffe. It’s not new–it’s been out for over a decade, but I just read it via Kindle. Thankfully, it’s not focused on faddish foods that will make us grimace at the ingredients, but remains just as relevant today as it was when it was initially published. It’s also the very first book that I can honestly say, hey, here is a really good recipe book to use as a starting point to preparing good, inexpensive packable meals for backpacking, bicycle camping, or any other time we’d want to pack along fast and easy meals.
On that note though, I’m going to leave you taking a look at the book and trying to get your hands on a copy while I go hunt for the location of my dehydrator and vacuum sealer. I have a feeling that vacuum sealing some of these meals before storing them will make them a lot easier to pack AND store.
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