[at-l] Condiments anyone?

[daveh at psknet.com (David Hicks)]

You can round up most of  the usual suspects at Subway, plus an olive oil & 
oil mix.

I, also, make my own -- using a vacuum sealer.

I seal nearly everything, except mayo.  Don't trust mayo.

First I make small packages, sealing three sides.  Usually leaving the narrow 
end open.  Next, I insert the condiment.  Then comes the trick.  I set the 
packages open end up in a rack and place them in the freezer; once they are 
solid, I vacuum seal the forth side.  This way the vacuum sealer does not suck 
all the liquate out w/ the air.  BTW, I do butter slightly different.  I cut 
butter in one-tablespoon chunks, using the markings on the paper wrapper.  I 
return these to the refrigerator laid out on a plate to get them very cold, 
but not frozen.  This way butter is stiff enough to seal w/o freezing it.

BTW -- to avoid pressure in the pack rupturing commercial, or homemade 
packages, I carry them in a seallable/shippable "specimen" cup which I yoga 
off my doctor.

Chainsaw


----- Original Message ----- 
From: "George (Tin Man) Andrews" <tinman@antigravitygear.com>
To: <at-l@backcountry.net>
Sent: Monday, June 27, 2005 10:02 AM
Subject: [at-l] Condiments anyone?



Don't get excited Felix and no wise cracks about ribbed, etc.

Has anyone ever compiled a list of available condiments in the individual
plastic packages suitable for the trail?  If not, here's the first shot.

McDonalds has Salsa in hot and mild that's pretty good.
KFC (i think) has margarine.
Chick Fil A has lemon juice and Texas Pete hot sauce.
Hardees has honey.

Anyone have any favorites to add to the list?

Tin (cheap-skate) Man


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