Well, for the past 5 years our group has included a gourmet chef (cookie) that has been prepairing us food the whole time. Not to say we don't pitch in but when it comes down to the cooking he's in charge. This year, he's going to be unable to make it due to a move and new job shortly before our trip.

We have always dehydrated a lot of veggies, packed pastas and grains, and brought a well stocked spice bag (which is always going to come with) to mix and match for soups, like powwow lake soup, and create immaginative fish creations. Last years favorite for me was the largemouth bass tacos. Unfortunatly with that kind of food packing we always bring out an excess amount of unconsumed food(weight) and the poor mule (foodbag guy) never really gets a break.

This year I'm attemping to pack foods as complete meals... each dinner will be in it's own bag so there isn't much mess and hopefully not too much left over (besides the spice bag and an "emergency ration") We have done this a little in the past with a recipe for "asian veggie noodles" which we just pour the bag into the pot, boil the measured amount of water, stir and serve.

I have recently picked up a book called "backpack gourmet" that is opening the doors to this. Each meal is basically measured out per serving, cooked at home, layed out on a dehydrator, dried, and packed away till used. The directions then are simply: pour into pot, fill to specified level with water, bring to boil, stir and serve. I have made one of these meals at home and tried it. It's completely edible and I'm excited to try more before the trip.

I just thought I'd share this with the group and see if anyone had similar practices.

Take care,
Hex in da U.P.
Waiting for the ice to break!

One of my favorites is Spaghetti / Goulash. With the dehydrator I will dry approx 1 pound of extra lean hamburger, drain and washed to remove fat, I also dry 2 cups of spaghetti sauce, using waxed sheets to spread the sauce out on and drying to a leather like consistency. I package these items separately using a vacuum sealer. I put a box of small elbow macaroni and the two vacuum sealed bags with meat and sauce in a zip lock bag or larger vacuum seal bag. At supper time I soak the burger in hot water, while the burger soaks I bring 4 cups of water and the sauce leather to a boil, add the macaroni and cook till near done. Drain the burger and add to pot with noodles and sauce and cook another five minutes. This recipe feeds four people pretty well adjust amounts as needed. I also like a bagel warmed by the fire with a little butter and garlic powder to really make it a rib sticker.