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33479Re: [John Muir Trail] Re: Food Planning

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  • Barbara Karagosian
    Jul 25 6:12 PM
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      I get small packets (1oz) from Minimus.biz



      On Jul 25, 2013, at 10:49 AM, "passanis80" <sean.passanisi@...> wrote:

       

      What about peanut butter and Nutella? Use the original container or repackage?

      --- In johnmuirtrail@yahoogroups.com, John Ladd <johnladd@...> wrote:
      >
      > On Thu, Jul 25, 2013 at 1:26 AM, Chris <cehauser1@...> wrote:
      >
      > > I don't understand why people are going with such a strong tasting oil.
      > > I'm using canola oil, and plan to put a little bit in every hot meal I eat
      >
      >
      > I tend to use olive oil and fats in foods where they contribute positively
      > to the flavor
      >
      > For olive oil, favorites are:
      >
      > Hummus
      > Tabbouleh (lunchtimes)
      > Pasta with pesto (I make the pesto at home with very little OO and add the
      > oil in the field)
      > Pasta with hard cheese (Peccorino, hard Parmesan)
      >
      > (Good pastas for trail use are Orecchiette or the Trader Joes stuffed
      > tortellini)
      >
      > For hot breakfasts (steel cut oats or polenta or grits) I use ghee
      > (clarified butter) or coconut oil (a solid at morning temps). A little
      > rendered bacon fat is good in grits
      >
      > For dinner (if its not a pasta night using olive oil) I tend to use animal
      > fats (rendered bacon fat,
      > Lardo<http://www.boccalone.com/products/Lardo-Iberico-de-Bellota.html>,
      > confits) but some of them could absorb olive oil, especially the split pea
      > soups
      >
      > For desert, Nutella or a homemade chocolate block using lots of coconut oil
      >
      > I don't think I could stomach canola oil at the quantities I use per day
      > (typically 5 oz of fats/oil per day). I need to have the oils make a
      > positive contribution to flavor. All of these are actually good. Fats and
      > oils can be quite tasty and its nice to have a good excuse to consume
      > quantities I'd avoid 11 months of the year.
      >
      > I do find it important to buy really, really good olive oil. I got my trail
      > name (The Sicilian) from my olive oil. I'm Irish but a good Sicilian olive
      > oil is a real treat and I apparently talk about the merits of Sicilian
      > olive oil excessively on the trail. I was bitching about someone stealing
      > my Sicilian olive oil and forcing me to replace it with low-grade (Star, I
      > think) olive oil at TM.
      >
      >
      > John Curran Ladd
      > 1616 Castro Street
      > San Francisco, CA 94114-3707
      > 415-648-9279
      >

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