Feed on
Posts
Comments

Tag Archive 'FBC Hybrid meals'

By now many of you have figured out that I love to do “re-do’s” of a certain magazines backcountry recipes. It isn’t that they don’t have good recipes – they do – but they often are aimed at the casual hiker who doesn’t mind carrying two pots, a lot of fuel and so on. I [...]

Read Full Post »

A big thanks to Diana for this recipe. I get asked quite often about making Shepherd’s Pie and whether or not it would work FBC style – and her recipe does! Her recipe requires a little work at home but is great for learning how to dehydrate food. Shepherd’s Pie 2 lbs lean ground beef, [...]

Read Full Post »

I had picked up a pouch of Fungus Among Us dehydrated Morels last week and had been thinking of what to do with them. The thought of sauteing them up and served alongside a rice pilaf sounded good to me. I go over it in the video on how I soak them first in cool [...]

Read Full Post »

Talking about cooking is one of my favorite things and get me going on about trail food……you might regret asking me! I often get questions via email asking about what exactly a style of cooking is and how to go about to do it. So here is a quick reference – with photos – to [...]

Read Full Post »

My friend Trailhead came up with this recipe this weekend and had posted it up – so to share with you all, here is her recipe. Bringing water to a boil over a White Box Stove: Doing a little experimenting via FBC hybrid cooking, and came up with: Nasi Goreng (Indonesian fried rice) In a [...]

Read Full Post »

How can one pass up the chance to make the trashiest of all trail meals? Well I know I can’t pass up those chances…… Ford and I went hiking with Trailhead and TwoFourtyJeff today up in the Issaquah Alps, on Cougar Mountain, here in Washington State. It was a wet day – rain spitting every [...]

Read Full Post »

A easy to make ‘FBC Hybrid’ – vegan friendly – trail meal. This recipe is archived at Trail Cooking. Cheezy Rice and Vegetables In a quart freezer bag: 1 1/2 cups instant rice 1/2 cup freeze-dried vegetable blend 1/2 tsp Italian herb blend Pinch salt if desired In a sandwich bag: 2/3 cup dry soy [...]

Read Full Post »