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QuietJourney Forums › Boundary Waters / Quetico Discussion Forums › What's Cooking? › Add Poll ( Re: What's your all time favorite backcountry meal? )

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Posted by: solotripper Posted on: May 10^th, 2011 at 3:25pm	Quote
Quote: Zatarans Red Beans and Rice with sausage! Never had a complaint. I'm a big fan of all their stuff. I like like the Jambalaya with cheese the best. Instead of sausage, I like to add chunks of a NP for a " seafood" flavor. Never had a complaint either, but then I'm the only one I have too please

Posted by: macbones Posted on: May 10^th, 2011 at 12:51am	Quote
Zatarans Red Beans and Rice with sausage! Never had a complaint.

Posted by: Preacher Posted on: May 4^th, 2011 at 2:04pm	Quote
Even if mouldy, you can just cut the mould off. Perfectly fine. Some really good cheeses come all fuzzy & mouldy.

Posted by: marlin55388 Posted on: May 4^th, 2011 at 3:09am	Quote
9 days on cream cheese in the UT desert in late March. 16 days on various hard cheeses on an August mountain trip. It's cheese, it just gets sharper. If it doesn't pass the sniff test or taste test I don't eat it, haven't been any sicker than normal yet.

Posted by: Preacher
Posted on: May 3^rd, 2011 at 2:30pm

Quote

db wrote on Apr 30^th, 2011 at 5:43am:

Preacher wrote on Apr 29^th, 2011 at 2:23pm:

I've heard that wrapping firm-hard cheese in a J-cloth damp with vinegar preserves it longer.

We just use the prepackaged, grated stuff so it's to be expected if it's not kept cool I guess. It only happened that one year though. We picked out the worst and added some cheddar.

This is what I do. Usually the cheapest cheese is the longest lasting. If the weather gets hot the oils will separate a little, making a squishy slimy brick. It's camping. No biggie.

Posted by: BillConner Posted on: Apr 30^th, 2011 at 3:19pm	Quote
Ditto what Preacher said. Took a block of parmesan last year. Even mozzarella keeps find for two weeks. Just don't leave in sun.

Posted by: Snow_Dog
Posted on: Apr 30^th, 2011 at 1:12pm

Quote

Preacher wrote on Apr 29^th, 2011 at 2:23pm:

I've heard that wrapping firm-hard cheese in a J-cloth damp with vinegar preserves it longer.

How long do you need to keep it? I routinely bring cheese on 10-day trips and make no special effort to keep it refrigerated or otherwise preserved. Never seen a speck of mold yet.

I've brought many different jacks, colbys, swiss, and flavored versions of same. They all keep very well. I just keep them wrapped in foil and put 'em in a ziploc.

Posted by: db Posted on: Apr 30^th, 2011 at 5:43am	Quote
Preacher wrote on Apr 29^th, 2011 at 2:23pm: I've heard that wrapping firm-hard cheese in a J-cloth damp with vinegar preserves it longer. We just use the prepackaged, grated stuff so it's to be expected if it's not kept cool I guess. It only happened that one year though. We picked out the worst and added some cheddar.

Posted by: solotripper Posted on: Apr 29^th, 2011 at 7:18pm	Quote
Kerry, That made my day If it tastes half as good as the nubile young blond looks, I'll be more than happy

Posted by: Preacher Posted on: Apr 29^th, 2011 at 2:23pm	Quote
I've heard that wrapping firm-hard cheese in a J-cloth damp with vinegar preserves it longer.

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