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Topic Summary - Displaying 9 post(s). Click here to show all |
Posted by: Cranberry
Posted on: Jul 21st, 2006 at 3:47am
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My son Seamsealer and I are going ultra-light this month to Quetico. We went nuts and bought (get this): powdered peanut butter, powdered cream, powdered milk, powdered shortening, powdered eggs, and of course powdered milk. I have finally found a powdered milk that tastes great by the way - it is a Nestle product called NIDO. You can get all this stuff on line - many times under the survival goods guys. I have been satisfied. Of course you can't beat farm fresh 
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Posted by: FishTale
Posted on: Jul 13th, 2006 at 11:38am
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Isn't that shortning and squeeze butter just full of transfats and chemicals? Why not bring a small nalgalene bottle of canola oil - much better for you.
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Posted by: lotalota
Posted on: Jun 28th, 2006 at 4:47pm
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I'm with The Beaver on those Crisco 1 cup bricks. Those things hold up well in the pack over long, abusive times. I used to bring the liquid in the bottle, but now I bring the bricks only.
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Posted by: BWCA-blues
Posted on: Jun 26th, 2006 at 4:24am
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Many good Ideas, I'll skip the powdered shortening, but I am going for the powdered tomato. Were going to try some bloodies this year. 
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Posted by: Old Salt
Posted on: Jun 26th, 2006 at 3:04am
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I use a 50/50 approx. blend of canola oil and squeeze marjorine. Can be a little tricky if you don't keep your heat controlled. But, tastes great!! 
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Posted by: The_Beaver
Posted on: Jun 26th, 2006 at 1:09am
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Echo Butthead but I bring the regular shortening you buy in the foil/plastic wrapped "bricks". Hold up to heat. I favor the butter flavored variety for walleyes. MMMMMMMMMM.
The Beaver
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Posted by: butthead
Posted on: Jun 24th, 2006 at 9:42pm
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Don't know about the powered shortening, I just put some regular shortening in a 'Coghlan's' squeeze tube. No fuss no mess, just squeeze out as needed! Also works for stick butter, just keep cool or in shade to keep the butter from separating.
butthead
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Posted by: db
Posted on: Jun 24th, 2006 at 9:24pm
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I've used a sample, years ago - once - just to see what it did.
It seemed to me to be pulverized crisco covered in flour or something. It worked fine. I just didn't see an advantage and it's probably still part of my shore-lunch bag.
I don't use much oil/grease and prefer to add fake butter near the end of the cooking stage. And no, I have no idea why I don't use real butter beyond the squeeze bottle being easier to transport.
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Posted by: BWCA-blues
Posted on: Jun 24th, 2006 at 7:57pm
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Ive been pondering buying some powdered shortening... Has anyone used it before for cooking? Can it still be used for greasing a pan?
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