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Which 5-10 staples to carry to make multiple dishes?

Discussion in 'Lovely Grub' started by aris, Sep 2, 2019.

  1. Janne

    Janne M.A.B (Mad About Bushcraft)

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    Wife boils it just like pasta. Then drains, adds herbs and oil, then stirs.

    As with all pastas, you need to boil it in plenty of water, and not over cook.

    Great with Shawarma spiced chicken thighs!
     
  2. Woody girl

    Woody girl Full Member

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    I like to take a gluten free pancake mix. Bung in some dried apple flakes and cinnamon. .. also used in porridge. Yummy with maple syrup eggs and bacon
     
  3. Robson Valley

    Robson Valley Full Member

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    Half way to the middle of nowhere, night coming on fast as you feed yourself under a tarp
    in pouring rain, don't ever forget the uplifting culinary treat!
    Anything really absurd that you would never buy to eat at home.

    For me, it was a very small tin of caviar. Maybe a tablespoon? A ritual.
    Elegant pastries from a local bake shop were next on that list.
     
  4. Janne

    Janne M.A.B (Mad About Bushcraft)

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    30 grams?
    Here the cost is around 120 USD for Beluga. a bit less if you have the importer as patient.

    My taste is a simple man's taste. I prefer Salmon or Trout caviar. Much cheaper. I pay about 20 USD for a 50 gram jar at Oslo Gardemoen airport.
    I can then afford a really, really good Vodka.
    Beluga Vodka, made in Siberia. The mid range one is fantastic. Liquid Manna!
     
  5. Woody girl

    Woody girl Full Member

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    Such simple tastes boys :).
    A good cup of hot chocolate.. nice and creamy with a giant bag of crisps is my treat. Or maybe some cheese and olives on oatcakes. Now, no remarks about me being cheap please!! :) :) :).
     
  6. Robson Valley

    Robson Valley Full Member

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    Not at all. It's any unusual taste that's a celebration of the outdoors.
    Could be fresh Cumquats and mint chocolate.
     
  7. Janne

    Janne M.A.B (Mad About Bushcraft)

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    Well, a good Cheddar is made to be nibbled on in nature..
    We are blessed here, we can buy Coastal Cheddar here.
    Various Waitrose cheddars too, but our tastebuds tell us Coastal is better.

    After a few days trekking, I always had a huge urge for strong flavours.
    Tips of pine branches, pine pitch, various plants.
    Ground coffee was a staple. Lots of taste, lots of roughage!
     
  8. Keith_Beef

    Keith_Beef Native

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    [​IMG]
     
  9. Woody girl

    Woody girl Full Member

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    Kalles yuk! I bought a tube thinking it was a tube of cream cheese ( not having my glasses on) . Midnight munchy attack= me going into the kitchen in the dark opening the fridge half asleep and deciding to be decadent prepared two rice cakes to take a nice cheesy snack. Before I spread this stuff on them I decided to have a quick mouthful from the tube...... it took a second or two to realise it wasn't cheese and my reaction was an explosion of disgust!!! I was almost sick. I imagine it could have been hilarious for anyone watching, but it was awful! Even the neighbours cat wouldn't touch it the next day. ; ) Sorry..not on my menu. Give me marmite any day!
     
  10. Janne

    Janne M.A.B (Mad About Bushcraft)

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    That product is delicious too.
    Excellent breakfast spread. You need well educated and refined taste buds though!
    :)
     
  11. Keith_Beef

    Keith_Beef Native

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    Even if it's a food that you normally like, getting it instead of what you were expecting can be a real surprise...

    I've never seen Marmite in a tube, but my daughter brought me some Vegemite in a tube when she came back from Australia. Great stuff.
     
  12. Janne

    Janne M.A.B (Mad About Bushcraft)

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    If it was less salty it would be even better.

    It is weird how some foods are considered delicious in one area and uneatable in others!
     
  13. Woody girl

    Woody girl Full Member

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    I think what made me think it was cheese was that I read kass instead of kallas without my glasses. . It was more than a disappointment for sure! :( . I'm definitely not a lover of fish eggs in any form whatsoever. Even caviar. Disgusting stuff!
     
  14. Janne

    Janne M.A.B (Mad About Bushcraft)

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    These Creamed Cod (fish) Roes are in fact not a traditional product.
    I think they were invented in the 1930's. or during WW2 when it was difficult to ship foods to Sweden?

    I have also been told that it was a way to get the healthy fish oil into children.
    The standard was rancid Cod Liver oil. ( rancid because people did not have fridges in those days) .

    The Salt and sugar cure ( plus smoking for some brands) acts as a preservative, so a tume of this breakfast spread could be kept in the pantry, opened, for a week or so.

    Wife is a rabid lover, so we bring it back from Norway. Not this brand though.

    On weekend walks I used to carry a tube or two of Kavli ( preferable Shrimp) which is another superb Swedish food product that lasts well.

    British Cheddar is superb too, lasts just fine.
    Do that with Brie or Camembert...... OK for one day. Just.

    Many hard cheeses dry out and become tooth breakers after a few days, but not Cheddar.
     
  15. Woody girl

    Woody girl Full Member

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    Cheddar is a food staple for me at home and at camp. I can easily eat 250 g a week on my own. I love marmite too and slather that onto oatcakes or rice cakes. I sometimes add it to stews and pies in the gravy and its also a good drink.. just add hot water to a spoonful. Bovril is the meat officionados alternative . Full of b vitamins. Marmite always comes camping with me. It used to be bovril until I became 90% veggie. I do have the odd bit of chicken or steak mince and fish in the shape of tinned tuna or mackerel. But not often.
     
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  16. Tengu

    Tengu Full Member

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    Marmite is very salty; me and dad eat the Sainsburys low sodium yeast spread.

    I was brought upon Bovril on toast.
     
  17. Janne

    Janne M.A.B (Mad About Bushcraft)

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    Can you taste a difference in saltiness between Marmite and the Sainsbury low salt version?
     
    #37 Janne, Sep 7, 2019
    Last edited: Sep 8, 2019
  18. Borderer

    Borderer Member

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    Don't forget chorizo. A good quality one will keep at room temperature for weeks, it just gets drier and more dense. You can eat it cold like jerky, or chop it into soups and stews and it provides paprika heat and spice too.
     
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  19. oldtimer

    oldtimer Full Member

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    Good list. I would say that as it's almost the same as mine.
    I also take honey, chorizo and a flask of brandy. If going really bare-bones, just couscous and brandy!
     
  20. Van-Wild

    Van-Wild Nomad

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    For me it's this:

    Oats
    Salami or saussison
    Hard cheeses
    80% cocoa dark chocolate
    Dried fruit
    Nuts
    Pasta
    Tuna sachets (lime, chilli etc)
    Oat biscuits
    Coffee
    Packet powders (beef stew, carbonara, bolognaise)
    Cereal bars

    Sorry, that's 12. But it's about a weeks worth. If I'm overnighting, I make a days worth and put it all in one zip lock bag. So it looks like this:

    Breakfast:

    Packet oats x 2. Probably golden syrup
    Coffee 3 in 1

    Snacks:

    A chocolate bar
    A Cereal bar

    Lunch:

    One pack of oat biscuits
    25g of cheese
    Some of that Salami
    Coffee 3 in 1

    Dinner:

    A dried pasta meal with added dried powder sachet
    Remainder of salami
    Cup of tea

    Sent from my SM-G903F using Tapatalk
     

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