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6/23/2025, 11:30:37 PM
>>21424986
This.
Also, get real bacon, or other cured pork. Proper dry-cured bacon or country ham will last a very long time without refrigeration. The other great thing about bacon is that it renders out fat which you can use for cooking other things. And speaking of this recipe specifically, a must-have seasoning for frijoles charros is mexican oregano.
A few things I can think of that are handy for field cooking:
-pack plenty of seasonings, including bouillon cubes. They take little room, don't weigh much, and can make the difference between a shit meal and a great one.
-crackers are great to bring. they're a snack on their own, and you can crumble them up and use them to thicken soups or stews.
-you can bring frozen foods with you if you think smart. Keep the food well packaged in a cold bag, then wrap it with your clothes or stuff it in your bedroll, depending on ambient conditions you could bring meat with you and it will be a couple days before it thaws to room temperature.
-we talked about bacon before, but other kinds of traditionally preserved foods are ideal for camping. Anything that's properly dried, smoked, pickled, etc is a good choice to bring. That's why people invented things like jerky, salt cod, most kinds of charcuterie, etc, in the first place.
-these days lots of food comes in "retort pouches" rather than cans. this is great, they pack easier and the waste is lighter and less bulky. You can assemble your own "MREs" from retort pouch foods.
-think about water availability where you'll be going. If you know there will be water available then deyhdrated foods and mixes become possible. Dried soup mixes are great and weigh nothing. Pasta is a good option too: pack a small can of tomato paste you can thin with some water and season to make an easy sauce for pasta. Bisquick mix or similar can be used to make a lot of different things.
This.
Also, get real bacon, or other cured pork. Proper dry-cured bacon or country ham will last a very long time without refrigeration. The other great thing about bacon is that it renders out fat which you can use for cooking other things. And speaking of this recipe specifically, a must-have seasoning for frijoles charros is mexican oregano.
A few things I can think of that are handy for field cooking:
-pack plenty of seasonings, including bouillon cubes. They take little room, don't weigh much, and can make the difference between a shit meal and a great one.
-crackers are great to bring. they're a snack on their own, and you can crumble them up and use them to thicken soups or stews.
-you can bring frozen foods with you if you think smart. Keep the food well packaged in a cold bag, then wrap it with your clothes or stuff it in your bedroll, depending on ambient conditions you could bring meat with you and it will be a couple days before it thaws to room temperature.
-we talked about bacon before, but other kinds of traditionally preserved foods are ideal for camping. Anything that's properly dried, smoked, pickled, etc is a good choice to bring. That's why people invented things like jerky, salt cod, most kinds of charcuterie, etc, in the first place.
-these days lots of food comes in "retort pouches" rather than cans. this is great, they pack easier and the waste is lighter and less bulky. You can assemble your own "MREs" from retort pouch foods.
-think about water availability where you'll be going. If you know there will be water available then deyhdrated foods and mixes become possible. Dried soup mixes are great and weigh nothing. Pasta is a good option too: pack a small can of tomato paste you can thin with some water and season to make an easy sauce for pasta. Bisquick mix or similar can be used to make a lot of different things.
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