Well we're drooling let's hear it!  :P

Whatever ends with no bake cheesecake! Hands down.

My favorite all time meal is my morning oatmeal with coffee. I just really look forward to it.

Pizza made in the Old Scout oven. It tastes great and it is by far the heaviest meal we carry.....double satisfying!

Pita bread pizzas finished off with a little steam and tight fitting pot lid- Cliff Jacobson's idea. Finish off the feast with a favorite Jello No-bake dessert after a perfect day at a five star campsite. Not an entree for the minimal packers.

Fish Tacos!!  
I guess they're more like burritos than tacos, but that's what we call them.  At least one, but sometimes two nights a week.

Fresh smallmouth, walleye or pike will do.  Fry it up with taco seasoning mix - breaking the fillets into little chunks.  While the fish is frying, rehydrate dried refried beans and rice in another pot.  slop it all into 10" soft tortillas with some hot sauce and dive in!

A tie for me.....

Fish cakes with quinoa followed by chocolate cake

Pizza using dried heirloom tomatoes.

Fried fish and mashed potatoes
or
Tortellini and spaghetti sauce

No-name steaks cooked over the fire, potatoes with veggies cooked in foil over the fire, salad in a bag.
Or
Pizza over the fire
Or
Fresh Walleye with Chicken Rice-o-roni
Or
Blueberry Pancakes with real maple syrup and bacon
Or
Chicken Wild Rice Soup
Or
Chicken Noodle Soup with Dumplings......
So many meals, can't choose one!

Does Yukon Jack and Copenhagen count as a meal?

Otherwise it's gotta be blackened walleye and dirty rice.

Cache Lake Chowder with a couple of cubed walleye fillets

JChief wrote on Mar 13^th, 2011 at 11:13pm:

Cache Lake Chowder with a couple of cubed walleye fillets

Ditto that [smiley=thumbup.gif]
Any fish or meat source is good in it.

I think my favorite is:

Pan seared walleye laced with Paul Prudhome's blackened redfish seasoning
Herb seasoned cous cous
Cache Lake garlic fry bread
Backpacker's Pantry strawberry cheesecake
Nalgene of "iced" tea  (a nice cab would work, but I have to draw the line somewhere!)

After dinner with a nice sunset and comfortable perch ... a modest portion of single-malt scotch.

dd

Fresh brook trout.  Over the fire.  Nothing added.

pghportager wrote on Mar 11^th, 2011 at 4:39pm:

Fish Tacos!!   I guess they're more like burritos than tacos, but that's what we call them.  At least one, but sometimes two nights a week. Fresh smallmouth, walleye or pike will do.  Fry it up with taco seasoning mix - breaking the fillets into little chunks.  While the fish is frying, rehydrate dried refried beans and rice in another pot.  slop it all into 10" soft tortillas with some hot sauce and dive in!

This sounds like something I would really like. I have never dehydrated anything. How would a man go about doing the refried beans? I suppose I should get into dehydrating my own food. It sounds really good to me.

mastertangler wrote on Mar 14^th, 2011 at 10:27pm:

How would a man go about doing the refried beans? I suppose I should get into dehydrating my own food. It sounds really good to me.

A man would let the manufacturer do the work!

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Its an add water and heat product (and is the only way I take refried beans to the bush).

dd

Works way better in winter when wieght and refigeration aren't an issue.
Bring a big heavy dutch oven.
Fry chunks of bacon in it till cooked (at least a couple pounds)
Pull the bacon out to cook potatoes, peppers, and onions in bacon greese
When that's cooked put the bacon back in
Mix it all up good and add a doz eggs
When the eggs are good enough add salsa and a bag of cheese
Even when it's really cold out you feel full and ready for a day on the ice. Almost enough to make you want to leave your cozy sleeping bag for a col reality.
Feeds 2-3 when really cold

Thanks DD [smiley=thumbup.gif]

You have been very helpful to me several times over. Hopefully I can balance the ledger some day.

Fish Tacos Baby! Has a nice ring to it. Kudos to pghportager for the suggestion and preparation explanation. This will likely be an MT staple for the foreseeable future.  

mastertangler wrote on Mar 15^th, 2011 at 2:50am:

Thanks DD [smiley=thumbup.gif] You have been very helpful to me several times over. Hopefully I can balance the ledger some day. Fish Tacos Baby! Has a nice ring to it. Kudos to pghportager for the suggestion and preparation explanation. This will likely be an MT staple for the foreseeable future.

If you prefer your frijoles on the creamy side, use a little less water and add just a touch of olive oil.

dd

frijoles? I had to go to the dictionary..........no entries found :question

What in tarnation is one of them there frijole's type contraptions? Never heared of 'em.......

mastertangler wrote on Mar 15^th, 2011 at 3:30am:

frijoles? I had to go to the dictionary..........no entries found :question What in tarnation is one of them there frijole's type contraptions? Never heared of 'em.......

Frijoles (fre-ho-lis)... Spanish for beans.

Anyone who has seen me knows that I LOVE food!  Our first night out meal, traditionally (before the kidney diet) was always steak and fresh oranges, and I usually did hash browns to go with that.  That was Spartan1's favorite, I think.

But for me, it is breakfast.  Scrambled fresh eggs, bacon, hash browns (or even better--Hungry Jack potato pancakes fried up nice and crispy on the edges), and two cups of hot chocolate.  Eaten with a view of a misty lake, on a morning cool enough to need the wool shirt.  Alternate starch would be oatmeal pancakes with pecan pieces topped with Minnesota maple syrup.

This is our normal canoe country breakfast, by the way.   :)

I don't much care what I have for lunch and dinner if I can eat a really good breakfast and have a loon calling out of the mist while I am doing it.

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Ah! Yes the start!

Misty, loon lyrics, and a sunrise.

Sweet jasmine rice = jasmine rice, milk, cinnamon, Ginger, maple sugar, with dried mango (Costco) or craisens. Good coffee in good measure! Maybe evenmsome bacon or almonds.

mastertangler wrote on Mar 14^th, 2011 at 10:27pm:

This sounds like something I would really like. I have never dehydrated anything. How would a man go about doing the refried beans? I suppose I should get into dehydrating my own food. It sounds really good to me.

I buy refried in the can and put it in my dehydrator.
Refritos, some minute rice, a bag of shredded cheese & a tube of salsa are ez burritos.
Get fancy and throw some meat into the mix.
Wrap 'em up and toast 'em over the fire.  MmmMmmGood!

Spartan2 wrote on Mar 15^th, 2011 at 6:45pm:

Alternate starch would be oatmeal pancakes with pecan pieces topped with Minnesota maple syrup.   (You need to Login or Register   (You need to Login or Register

I love the idea of pecans on top of the pancakes!!   It's now on my list.  Thanks!

prouboy

Actually. . . .I put the pecans IN the pancake batter.  I use the Krusteaz Wheat and Honey Complete pancake mix (or else a Jiffy Oatmeal muffin mix with extra liquid added, but can't seem to find these anymore) and add  pecans at home along with a bit of cinnamon, put it all in a ziplock bag, and then just mix it with water at the campsite.

We always take real maple syrup, too.  It is our one food luxury.  I get the Cook County maple syrup when we are up there each year, always bring home enough for us at home all year long.

I'm with Spartan2 and Marlin on the start of the day being the best.

Sometimes my favorite meal is just that first cup of coffee, enjoyed while sitting on a rock, looking at exactly the picture Spartan2 posted  :)

Now if you add pancakes with freshly picked blueberries, you've gone over the top  :D  [smiley=thumbup.gif]

Yes, blueberries are also a special treat in those pancakes.  We don't usually trip during blueberry season, so that didn't immediately come to mind.  But once or twice we have had the pleasure.  (and, by the way, I almost NEVER photograph food, so you can imagine how good these looked to me!   ;D  )

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A then there are the raspberries in the dingleberry cake watching the sunset sipping a sip-able just pre hum time...havin the cake and eatin too!

I certainly hope "dingleberry" means something different over there.  Over here it's often used to refer to what you might comb out of a pet's hair in the exhaust hole area.   :D

Last year I had the pleasure of tripping with 2 guys who drill their own maple syrup.  The judging of the 2 was extensive!

Biscuits and sausage gravy for breakfast.
Pork loin, mashed potatoes and gravy for dinner.
Chicken quesadillas are becoming a favorite also.

Yummm !!

Maybe I'm simple, but my all time favorite back country meal has to be fresh walleye fried with Shore Lunch, dry battered.  

I also like lake trout or pike wrapped in tin foil with onions, butter, and lemon juice grilled in the coals.  However it seems like everyone I'm with always prefers the fried fish, and I wind up being the only one eating the "healthier" option.

Mark

Okay, I couldn't resist....

A perfectly aged piece of venison backstrap cooked over an open fire and basted with a melted blend of soy sauce, butter and brown sugar. A side of instant mashed potatoes is a must to soak up the "gravy" and it must be finished off with a pan of no bake cheescake......unbelievable!
For those who know, the backstrap must be eaten med. rare.

A close second (for those of us who don't have access to walleye on a regular basis) is a traditional shore lunch. You know, fresh walleye dusted with Shore Lunch and quickly fried in peanut oil with a side of fried potatoes and onions (extra crispy of course). Note: This meal must be accompanied by ice cold beer that's just been pulled up from 40' of water after setting there while the fish were being cleaned and potatoes being cooked. We simply take a few rocks out of our mesh anchor bag, add 50 feet of parachute cord and tie it to a life jacket. A few paddle strokes from shore while watching the fish finder and bingo..............a Q fridge in 40 feet. You can also keep vacuum sealed foods (cheese, butter, bacon, sausage, etc.) for several days in the hot summer months. Also works great for chilling beverages in nalgene bottles.

My favorite breakfast is a toss up. It's either breakfast burritos with egg, bacon, cheese and grilled onion with a touch of hot sauce or, Barstad pancakes with dried cranberries and real maple syrup with a side of thick cut crispy bacon.

We really enjoy our meals in the Q!!!

Quote:

Note: This meal must be accompanied by ice cold beer that's just been pulled up from 40' of water after setting there while the fish were being cleaned and potatoes being cooked.

Since bottles and cans are prohibited in the Q to my understanding, you must be talking about that hard to find " BOX BEER"  :-?

Plastic bottles are fine and more brands available every year.  Pack 'em out!

Almost all red meat should be no more than med-rare.  From duck breast to flank steak.  Noble cuts that is.  Ground chuck is your choice, but if you want your burger well done why do you hate meat so much?   :D

I'd like a piece of that backstrap.  The crust from that basting must be devine.

The backstrap glaze is devine indeed and yes, our beer for the fish fry is in plastic bottles. For this particular meal we consider the extra pack weight well worth the effort!

[edit]Plastic bottles are fine and more brands available every year.  Pack 'em out!
[/edit]

I'm an old school guy, when you say bottle, I think glass.
I've never had beer out of a plastic bottle :-?, or even a clear glass one ;D so I'll take your word that you can get decent beer in them.
Main reason I brought it up is that I didn't want any Newbie to think glass bottles or cans were okay to bring in.
By all means, if your willing to lug it in and pack it out, go for it.

solotripper wrote on Apr 21^st, 2011 at 7:12pm:

Quote: Note: This meal must be accompanied by ice cold beer that's just been pulled up from 40' of water after setting there while the fish were being cleaned and potatoes being cooked. Since bottles and cans are prohibited in the Q to my understanding, you must be talking about that hard to find " BOX BEER"  :-?

He probably means freeze dried beer powder, just mix w/ water... ;D

[quote author=old_salt link=1299828116/30#38 date=1303444331He probably means freeze dried beer powder, just mix w/ water... ;D
[/quote]

But it must be carbonated water that you bring with in plastic bottles!!! ;D

My bro-in-law spent considerable time in China for his job. He had a American educated Chinese guy who was his facilitator in business negotiations. He was a hired gun who worked for varied US business interests.
He mentioned to my BIL, that one of his Chinese food vendors had invented a way to put alcohol in dried sauce mixes. Something about the alcohol being in some type of gelatin capsule that would dissolve when mixed with water.
The first thing I thought of was the guy who can develop a freeze dried beer mix will become the next multi-millionaire. That was 20+ years ago and so far I've never heard anymore about it? What could be better than some home brewed beer made from your favorite Q fishing hole ;)

I sure the the ATF wouldn't like it. If they can't figure a way to tax/regulate, they have no use for it.

As usual I'm learning tons and getting lots of tips from QJ I wouldn't of figured out on my own. 1 32oz nalgene wide mouth with the dehydrated re-fried beans DD suggested.........1 matching 32 oz nalgene with instant brown rice and 4 oz of taco seasoning to make the fish tacos pghportager suggested. I bet that combo will turn into a staple.

I also picked up desserts from pack-it gourmet via Spartan 2's suggestion and picked up some freeze dried strawberries and blackberries to add (again as per Spartan 2's suggestion). They have a whopping 450 calories so I am considering making the 9 I purchased be used as a dinner instead of a dessert. Every third day I could have a late shorelunch and then use a dessert as a dinner. Quick and easy baby! I have added another week to my solo and the weight and space of my kit is really running tight. I think I like the dessert/dinner substitution idea. Starting to run out of options.  

Got me thinking about soda water ::)

Before it's all over I'll be thinking about soda water myself with a scoop of strawberry ice cream.........you know the kind with the real big chunks of strawberries :)

Yes, we found the cheesecake from Packit Gourmet that said one serving was plenty for two of us.  It would make a good meal for one person!  Or if you got their carrot-raisin salad (which I also think said one serving and it was more than two of us could eat) it would be a feast!   ;D

We don't work hard enough anymore to eat all of that, so we don't have dessert often anymore unless we eat partial servings.  

By the way, there is nothing I like better than an old-fashioned strawberry soda!   ;D ;D

solotripper wrote on Apr 24^th, 2011 at 4:17pm:

My bro-in-law spent considerable time in China for his job. He had a American educated Chinese guy who was his facilitator in business negotiations. He was a hired gun who worked for varied US business interests. He mentioned to my BIL, that one of his Chinese food vendors had invented a way to put alcohol in dried sauce mixes. Something about the alcohol being in some type of gelatin capsule that would dissolve when mixed with water. The first thing I thought of was the guy who can develop a freeze dried beer mix will become the next multi-millionaire. That was 20+ years ago and so far I've never heard anymore about it? What could be better than some home brewed beer made from your favorite Q fishing hole ;) I sure the the ATF wouldn't like it. If they can't figure a way to tax/regulate, they have no use for it.

I think the time when we can actually bring beer on trips is close at hand.  Every 4 or 5 months I check in on this site and they seem to be very, very close to coming on line with dehydrated beer.  According to their copy this stuff is supposed to taste like quality micro brew.  This will be bigger than the desk top computer, the printing press and the hula hoop!!! (at least for me it will ;))
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I've taken beer. Warm is great at the take-out but it's not worth carrying in. The Jello nobake boxes can easily be quartered and enjoyed the second night on solo layovers.

Now that I think about it, Boboli Pizza is reeally excellent. Peppers keep at least a week. Shrooms get iffy at some point. Pepperoni lasts forever. The cheese needs to be monitored at room temps but it's just cheese mold plus you're cooking it.

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

Kerry,

That made my day [smiley=thumbup.gif]
If it tastes half as good as the nubile young blond looks, I'll be more than happy ;)

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.

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.

Ditto what Preacher said.  Took a block of parmesan last year.  Even mozzarella keeps find for two weeks.  Just don't leave in sun.

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

Preacher wrote on Apr 29th, 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.

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.

Even if mouldy, you can just cut the mould off.  Perfectly fine.  Some really good cheeses come all fuzzy & mouldy.

Zatarans Red Beans and Rice with sausage! Never had a complaint.

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 ;D