[Paddlewise] Was bread pudding, and other b/s.. Now Recipe's and Cooking

>From: "Fred T, CA Kayaker" <cakayak_at_mindspring.com>
<snip>
>Would anyone like to share recipe's, ideas, etc. on individual meals when
>you are only supporting self and creations for a group of four to ten
>paddlers.   I have a number of books on outdoor cooking to include a book
>by Linda Daniel; Kayak Cookery.  Kayak Cookery has some excellent recipes
>and ideas on selecting, packing, transporting and preparing meals while
>on a tour.  I also believe that we collectively could write volumes on
>the subject if we gave it any thought at all.

>I am not as experienced a paddler as many, if not most, on this list.
>But I can eat with the best of them.   Anyone interested?
>Who knows, if someone was to volunteer, Jackie might even let us
>consolidate the info and post it on Paddlewise.

I've got several outdoor cookbooks, and have perused many more, but IMHO the
best book by far is "Wilderness Cuisine" by Carole Latimer (no connection to
me).  It's more oriented toward backpacking than kayaking, but the recipes are
almost universally excellent.  Another older but very good book is "High Trail
Cookery" (just now back in print, by Linda Frederick Yaffe), which has a lot of
recipes for dried whole meals (which work surprisingly well).   Combine those
two books with Kayak Cookery and you're just about there.

One thing that saves me a lot of time:  I've got about a half dozen kayak
recipes that I really like but that I only prepare for kayaking (so I never get
tired of them).  I've got shopping lists for each one coded into an Excel
spreadsheet [with the ingredients sorted by grocery store aisle (since otherwise
it takes me hours to find everything)], where I enter the number of servings
needed and it scales up the necessary items for my shopping list.  That way,
when I need to get ready for a trip, I just dust off my spreadsheet, plug in the
number of people, and voila!  my shopping list is ready.  Admittedly, you can't
always buy a 29.333 oz can of tomatoes, but you get the idea.  [If anyone would
like me to email the spreadsheet to them, just let me know].

Something I discovered this summer is how well salsa, baba ganoush, and stuff
like that can be dehydrated.  They generally rehydrate on the trip to be
virtually indistinguishable from the original.  The tricks are (a) getting them
unstuck from the drying tray (next time I'm going to try a thin coat of oil on
the tray), and (b) after getting them unstuck from the tray, stick the layers
into a blender to turn it into an almost-powder form.  That way they rehydrate
more quickly and uniformly without globs.

For those who enjoy mixed drinks, for our first night out we brought a block of
ice, a couple cans of concentrated limeaid, and a bottle of Tequila (decided to
skip the triple sec...).  I chipped ice off the block and crushed it in
heavy-duty ziplock bags using a smooth rock, added some undiluted lime
concentrate and a shot or two of Tequila and served up a batch of margaritas!

Evan
Woodinville, Washington



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