>>2826504i was gonna post earlier that i was thinking about ditching GORP cuz i eat cheese and sausage instead. hazelnuts, almonds, cranberries (unsweetened) and dark chocolate would hit the spot. maybe some citrus and and salt for seasoning. thanks anon.
as far as /out/ cooking goes, it's a really late start to the season but i think i'm gonna start dehydrating meals:
https://www.backpackingchef.com/i started cooking sous vide last season and found it heavy and bulky when frozen. i think adding dehydrated meals to the mix, vacuum sealing some of my dry staples like oatmeal, learning to eat out of the bag (i don't use sporks), and bringing highly acidic and low fat sous vide meals unfrozen would be the winning combination as far as approximating real home cooking at camp with only boiling water and no cleanup.
that being said, i do enjoy having a capable kitchen outdoors. the idea is that i'm likely to find pine needles, wintergreen, dandelions, wild berries, echinacea, and other things innawoods for teas, salads, and spices. even if it's just rehydrating meals with wild tea. my cook kit is split into two parts:
stove and ware
>trangia 27 (small) kit with smaller bowl removed but hardshell case added>inside: stove in yellow bag, pot lifter, mini long reach lighter, altoids tin of firestarters, dessicant pack, plastic bags>fuel stored inside backpack in trangia bottle (really good pour valve)staples and utensils
>ultralitesacks medium size cooler>inside: cascade mtn cutting board, $1 store spatula, small fork and spoon (knife is SAK), electrolytes/oil/soap, funnel, sawyer filter, collapsible cup, spices/bullionluxury items
>cheap plastic flask of whiskey>cascade mtn folding table (it is made by retards btw)maybe bullion cubes are an odd thing to pack but a hot cup of bullion by the fire is so comfy bros, trust me. as far as drinks go, for me it's just water, black teabags, beef bullion, and whiskey. no coffee is better than bad coffee IMO.
