backpacking
Not ultralight gear list
IndustrialPlaid 1 year ago • 100%
I have a very similar setup, perhaps also owing to being a larger individual.
I don't think that water bottles, headlamps, trowels, and towels belong in the luxury category. Camp chair, definitely, especially if you already have a bearvault to sit on.
How do you carry your bear can on/in your pack?
backpacking
Favorite backpacking recipes
IndustrialPlaid 1 year ago • 100%
Classic. I have a Vargo pot with a frying pan lid that works great for cooking up things like eggs and spam.
backpacking
Favorite backpacking recipes
IndustrialPlaid 1 year ago • 100%
We got one of these: https://www.bestbuy.com/site/cosori-premium-stainless-steel-food-dehydrator-silver/6420994.p?skuId=6420994
It's all stainless and the controls are really nice. We got ours because making our own dehydrated meals is a lot more affordable than buying pre-made. That said, it's really nice to dump some hot water in a bag and 5 minutes later have pre-made gourmet meal.
backpacking
Favorite backpacking recipes
IndustrialPlaid 1 year ago • 100%
Ooooh I've been looking for a source for dehydrated beans, thanks. Who knew that it would be...dehydrated...beans...dot com...
And rice and beans definitely are a great base for all kinds of recipes. I'd go further than the Skurka recipe and say that depending on what spices, sauce, and veggies you use, you actually have the template for a whole variety of backpacking recipes, which is always nice to keep things from getting boring.
What are some of your favorite foods to bring/make for backpacking? Some of mine: As an easy-to-cook grain, I recently discovered fonio, which looks and tastes a bit like tiny couscous. I combine a serving of fonio with a packet of ghee (Kroger sells those under the Simple Truth brand) and whatever dehydrated vegetables I'm in the mood for, and I have a great just-add-hot-water recipe for the back country. Also, I learned from backpackingchef.com that you can make palatable dehydrated ground beef by cooking it with some bread crumbs, or in my case rice panko, before dehydrating. That little change alone has substantially improved the texture of my back country chilis, as dehydrating ground beef on its own turns it into something between a pebble and a piece of old gum.