> OK, I have a different problem, I'm gluten intolerant. So, no wheat, > barley > or rye, or anything that includes said items- most insidious are > malt (in lots > of candies), modified food starch (lots of commercial soups) and > caramel color > (lots of everything). I'm ok with oats, some gluten free sufferers > are not. I > eat on the water as I eat at home. Sounds like Pam is a candidate for a good dehydrator. You can prepare a lot of food at home to whatever your food tolerances are, dehydrate it, store it in the freezer until needed, and just add water and heat when it's time to eat. I regularly make up batches of chilli and spaghetti sauce and at least one or two serving go into the dehydrator. I store them in double zipper zip-loc freezer bags. I've cooked potatoes in smallish cubes (maybe half an inch square). Cut them after the'ye mostly cooked, but not yet so soft that the cubes fall apart. My friend makes his own beef jerky. I think it should be called jalapeno jerky, it's so hot, but I know he *starts* with lean beef... If you check around, you'll find lots of sources for ideas. Just make sure that any dehydrator you buy come with several trays to handle soupy liquids, so you can dry sauces, fruit leathers, etc. Most only come with one or two, but you can often buy extras from the manufacturer. -- Darryl *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************Received on Fri Feb 06 2009 - 15:00:12 PST
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