[at-l] cooking whole grains and legumes

[PMAnderson@apshealthcare.com (PMAnderson@apshealthcare.com)]

If you want to use whole grains and legumes and not be cooking for ages when
you stop, you need to get a dehydrator and start cooking  & dehydrating now.
alternatively, your best bet is then the zip stove where you can gather fuel
during the day and don't have to worry about running out.  But, don't count
on being able to eat quickly when you stop for the night.  You may be
surprised at how starving hungry you get in the evening and how your
patience for slow cooking goes way way down.

Alternatively, there are some of these items avail commercially via the
small backpacker food companies.  I've seen dehyrdated brown rice out there.

You can also try the long soak method - but it requires another nalgene or
similar container - the clear screw top nalgene-made containers work.  W/
this, you put water in w/ the item at breakfast or maybe even the night
before.  carry it all day and then cook.  it usually takes much less cooking
time.  but dehydrated is always fastest.

cheerio

-----Original Message-----
From: Dan D'jarskii [mailto:Djarskey@hotmail.com]


What's the best way to facilitate the use of nutritional slow cook foods
versus fast cook cardboard foods??  i.e. how do you fugure the extra cooking
time (fuel required). I enjoy eating these foods at home and after reading
Jardine's "Beyond Backpacking" I agree with much of what he says regarding
food and nutrition.  I was planning on the Lipton noodle and tunafish
diet...