[at-l] It needed sliced black olives

[PSM111359@prodigy.net (Patti Miller)]

I just found a jar of shredded Parmesan cheese made by Kraft in my fridge.
Didn't even remember buying it, but I bet it was for a backpack trip.  Looks
good, but sorry, am not going to try it.  It expired on Oct 13, 2001.

Patti
----- Original Message -----
From: "Jim Mayer" <jmayer@rochester.rr.com>
To: "Delita Wright" <delita@mindspring.com>
Cc: "atl" <at-l@mailman.backcountry.net>
Sent: Friday, February 08, 2002 7:19 AM
Subject: Re: [at-l] It needed sliced black olives


> How about taking a block of Parmesan and shaving off pieces with a
> knife?  Freshly grated tastes much better, and probably keeps better as
> well.  I don't count the cheese flavored sawdust that comes in the
> cylindrical cardboard packages as actual Parmesan.
>
> -- Jim (who's in danger of getting "Cheese Snob" as a trail name)
>
> On Thu, 2002-02-07 at 23:58, Delita Wright wrote:
>     That frittata possible potential future trail kinda hiker meal
>     I experimented with tonight.
>
>     But the salsa was great seasoning  (lessee... dried, ground,
>     reconstituted...)
>
>     Mestemacher whole rye bread was perfect, the guy at whole
>     foods was right.  Should travel well.
>
>     If I used the powdered eggs would it matter too much with all
>     that other good stuff in there?
>
>     And the grated parmesan was just the right touch/balance.
>
>     Anybody use grated parmesan on the trail?  I'm thinking you'd
>     have to take it already grated since *I'm* not hauling a
>     greater along, even a small one.  How would it last?
>
>     Thing a frittata would *gel* in a pot cozy???
>
>     Delita <--  who showed up at the GA ruck pot cozy class late
>     sans materials and still learned everything she needed to know
>     on that subject.  Thanks, Chainsaw!
>
>     --
>     Delita Wright
>     Chapel Hill, NC
>
>     http://groups.yahoo.com/group/awalkaday/
>     http://www.topica.com/lists/astepaday
>
>     >> pray for the peace of Jerusalem
>
>
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> --
>
> Jim Mayer
> 93 French Creek Drive
> Rochester, NY 14618
> 585 256-9822
> jmayer@rochester.rr.com
>
>
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