food

updated: 4/09/06 1:08a by mamund

• i found a great article on food for backpacking. i wouldn't make all the same choices he did but the info here is excellent
• count on @400-500 calories per hour walked
• a very nice article on calculating the calories/lbs for a trip
• consider packing food in pre-measured, per-serving containers
  this makes for quick prep at the end of a long day
  just drop the contents of a bag into water and boil, etc.
  
• water is heavy, use dried food when possible and use local water
• limit perishable and fragile items - they won't make the trip!
• consider local plants for food (kinda advanced)
• think about calories per ounce when packing (100-125 cal/oz)
• powdered drink mixes - gatorade, tang?
• fig newtons
• dried fruit instead of fresh fruit - cuts the weight

breakfasts

1. hot cereal
2. cold cereal/granola (dry?/powered milk?)
3. postum/tea/instant coffee
4. fruit
5. bread/pop-tarts/granola-bars

lunch

1. sandwiches (pb, jelly, raisins, wheat germ, etc.)
2. granola bars, loose granola, etc.
3. fruit
4. water

dinner

1. ramen noodles, mac and cheese, instant mashed potatoes
2. soup, chile, veggie stew, etc.
3. bread, crackers
4. fruit[sigh]
5. tea/postum/hot chocolate
6. cake-snacks, pudding for dessert?

recipe for 'hardtack'

3 cups all-purpose flour
1 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup cracked wheat
1 tablespoon sugar
1 tablespoon salt
1 3/4 cups buttermilk

Combine flours, cornmeal, wheat, sugar and salt. Add buttermilk, mix well, and knead briefly. Shape dough into golf-ball-sized portions. Dust with flour and roll very thin. Place on greased and floured baking sheet. Bake at 400 degrees, turning several times, until lightly browned on both sides. Cool; then store in waterproof container. Keep from moisture. This makes about twenty four 3 1/2 inch crackers. My last batch took about 24 minutes, turning 4 times for each of the two oven loads.