Re: [pct-l] Food

[Becca DuBose <rfdubose@yahoo.com>]

If by generic you mean grocery-store stuff, take a look at The
Brand-Name Calorie Counter.  Any major bookstore should have it.  Most
store brands are comparable to the brand names, so this should be a
good comparative resource.




---Tom Rogers <tfrogers@san.rr.com> wrote:
>
> With respect to planning adequate calorie content in resupply
packages,
> does anyone have or know of a good guide to calorie content of generic
> trail foods?  I can read the calorie content from packaged food labels
> (believing it is another issue), but I don't have a good feel for the
> content (per ounce) of things like jerky, gorp, dried fruits and
> veggies, etc.  Any help?
> 
> As to technique for cooking corn pasta, I've had very good luck with
the
> following basic sequence.  Combine dehydrated pasta sauce (leather),
> dehydrated veggies (onion, bell peppers, mushroom, tomato), fresh
> garlic, and spices (cayenne gives any dish a little zip) with 500 ml
of
> water and heat to boil.  When contents are essentially rehydrated add
> about 6 oz of pasta and continue to boil for 4-5 min, remove from heat
> and stand until cool enough to eat.  I use corn rotelli or macaroni,
no
> corn spaghetti.  Similar technique works for semolina (gemelli is
> excellent), except cook a little longer.
> 
> Happy trails, Tom
> 
> * From the Pacific Crest Trail Email List | 
http://www.backcountry.net   *
> 

==
"[T]here is no greater joy than to have an endlessly 
changing horizon, for each day to have a new and different 
sun...you must lose your inclination for monotonous security 
and adopt a helter-skelter style of life that will at first 
appear to you to be crazy.  But once you become accustomed 
to such a life you will see its full meaning and its 
incredible beauty." --Alexander Supertramp, April 1992
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