>>796550Off the top of my head, all of these things keep for several days or more with no refrigeration.
Cured meats & seafood
Ghee, mustard, peanut, or olive oil (depends on type of cuisine)
Garlic & onions, maybe ginger
Dried mushrooms i.e. porcini
Root veggies - taro, chayote, yuca, potatoes, carrots, etc
Dried peppers - ancho, chipotle, etc
Any/all citrus
Nuts
Dried herbs
Asian fruits i.e. longan, lychee (don't squish/bruise in a pack either)
General fermented items: kimchi, pickles, pepperocini, olives, soy sauce, fish sauce, etc etc
Eggplant would keep for a while
The only hard part about cooking well while out is stuff that's only good fresh, like tomatoes, celery, bok choy, spinach, lettuce, etc. But even these can stay fresh if you grow them yourself and pack them well. The 'fresh' veggies in the grocery store are days old already, so picking tomatoes/peppers/anything for your hike would absolutely help them last.
Tip: a lot of asian/eastern markets sell dried/preserved meats, shrimp and fish that you would never find at Walmart.
From this list you could easily make thai stir fry, curry, french stew, italian pasta, paella, Mexican chipotle stew, etc.
Again, the hard part is finding workarounds for bringing canned food. For example, instead of bringing canned coconut milk for green curry you could bring coconut flakes/flesh and boil them in water for several minutes to make 'milk'.
You autists eating 12 potatoes in three days need to head on over to
>>>/ck/. Eating well on trail isn't complicated, it just takes a little more thought than sticking some prepackaged crap in your bag.
