Whatever ends with no bake cheesecake! Hands down.

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

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!

Fried fish and mashed potatoes
or
Tortellini and spaghetti sauce

Does Yukon Jack and Copenhagen count as a meal?

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

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


Ditto that
Any fish or meat source is good in it.

Fresh brook trout.  Over the fire.  Nothing added.

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

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

Thanks DD

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.  

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.......

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

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!

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.

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!     )

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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.   

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

Yummm !!

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!!!

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?   

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

Edited:


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 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.

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

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

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.  

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

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



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

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

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.

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

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.

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