Now that we've had the very lively and informative discussion on water filters (thank you), I'm working our meal planning and packing for
our August loop of the high Sierra.
We're a party of three tall fit guys (51, 25, and 23 yo) and will be doing 8-12 miles daily.
Any tip, tricks, suggestions for our meals? We have a bear vault 5000 and will carry
jet boil stoves.
We'll have to camp cook 4 nights,
Was thinking oatmael for b'fast and trail mix for lunch. Dinner has me puzzled a bit.
All suggestions welcomed.
Randy
The Moon is Waxing Gibbous (60% of Full)
Re: Favorite Food tips
All posts are those of the individual authors and the owner
of this site does not endorse them. Content should be considered opinion
and not fact until verified independently.
May 14, 2012 10:25AM |
May 14, 2012 12:21PM |
May 14, 2012 04:27PM |
Lots of gunk on this topic here:
http://yosemitenews.info/forum/read.php?3,49060,49171#msg-49171
<insert Twinkie emoticons-e-thing-ie here>
Of course you can simply:
- Fill Bear Can with Twinkies, Fruit Pies, HoHos, Ding Dongs, etc.
http://yosemitenews.info/forum/read.php?3,49060,49171#msg-49171
<insert Twinkie emoticons-e-thing-ie here>
Of course you can simply:
- Fill Bear Can with Twinkies, Fruit Pies, HoHos, Ding Dongs, etc.
May 14, 2012 11:06PM |
May 15, 2012 10:24AM |
May 16, 2012 07:14AM |
Let me show you how to properly pack your bear can:
Any other questions?
Any other questions?
May 16, 2012 01:18PM |
Quote
chick-on
Let me show you how to properly pack your bear can:
Any other questions?
Yes, what are those pink ones on the top left of the bear can called again? (I know the round pink-frosted ones covered in coconut are Snowballs...)
What a beautiful photo, thanks for sharing!
"Of course you can simply:
- Fill Bear Can with Twinkies, Fruit Pies, HoHos, Ding Dongs, etc."
May 16, 2012 01:37PM |
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PineCone
Quote
chick-on
Let me show you how to properly pack your bear can:
Any other questions?
Yes, what are those pink ones on the top left of the bear can called again? (I know the round pink-frosted ones covered in coconut are Snowballs...)
What a beautiful photo, thanks for sharing!
"Of course you can simply:
- Fill Bear Can with Twinkies, Fruit Pies, HoHos, Ding Dongs, etc."
I think those are Hostess (formely Dolly Madison) Zingers.
May 16, 2012 05:01PM |
Quote
y_p_w
Quote
PineCone
Quote
chick-on
Let me show you how to properly pack your bear can:
Any other questions?
Yes, what are those pink ones on the top left of the bear can called again? (I know the round pink-frosted ones covered in coconut are Snowballs...)
What a beautiful photo, thanks for sharing!
"Of course you can simply:
- Fill Bear Can with Twinkies, Fruit Pies, HoHos, Ding Dongs, etc."
I think those are Hostess (formely Dolly Madison) Zingers.
Hmm...Zingers...those were sort of like the bastard child of a Twinkie and a Hostess Raspberry pie.
May 18, 2012 08:57PM |
Quote
chick-on
Let me show you how to properly pack your bear can:
Any other questions?
May 14, 2012 04:43PM |
May 14, 2012 04:57PM |
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Re: Favorite Food tips May 14, 2012 05:26PM |
hey bigr, if you're really packing a bearvault 5000, you won't have trouble fitting your food 
howver, if you only have a bearvault 500, you may be challenged to get 4 days of food for 3 adults in there. my 18yr old boy and i need every cubic inch of our bv450 and bv500 for 5 days. we used freeze dried breakfasts/dinners exclusively with clif bars for snacks/lunches -- one thing that helps is repackaging your freeze dried meals in 1qt freezer ziplock baggies. packing them this way is a much more efficient use of the limited space and yes, they can handle the boiling water.
good luck and happy dining!
mtc
howver, if you only have a bearvault 500, you may be challenged to get 4 days of food for 3 adults in there. my 18yr old boy and i need every cubic inch of our bv450 and bv500 for 5 days. we used freeze dried breakfasts/dinners exclusively with clif bars for snacks/lunches -- one thing that helps is repackaging your freeze dried meals in 1qt freezer ziplock baggies. packing them this way is a much more efficient use of the limited space and yes, they can handle the boiling water.good luck and happy dining!
mtc
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Re: Favorite Food tips May 22, 2012 11:48AM |
Quote
mtc
we used freeze dried breakfasts/dinners exclusively with clif bars for snacks/lunches -- one thing that helps is repackaging your freeze dried meals in 1qt freezer ziplock baggies. packing them this way is a much more efficient use of the limited space and yes, they can handle the boiling water.
I pack very similarly because I'm super lazy, and getting all my gear together for a trip is a pain enough as it is. Great idea about repackaging the freeze-dried foods ... the corners on those damned foil bags are such a PITA when you're trying to squish them into a bear can. I'll try this for a trip to Ediza Lake this weekend.
I've got a little BV 450 and I manage always to have too much stuff the first night or two. I end up doing creative things with my chapstick, flask, cheese-encrusted pocket knife, and extra 'just in case' Mountain Home pack, before I turn in for the night.
Edited 1 time(s). Last edit at 05/22/2012 11:48AM by jishaq.
May 14, 2012 06:54PM |
May 14, 2012 08:54PM |
May 15, 2012 01:56AM |
May 17, 2012 03:57PM |
May 17, 2012 07:46PM |
At least we agree on the superiority of Starbuck's VIA Tribute and Christmas Blends. 
What to you think about the VIA House Blend?
My problem with the VIA Columbia Blend is that its over-roasted. Starbucks gives it the typical Char-bucks™ over-roasted treatment which can work for beans from other regions by not those from Columbia. I've always thought Columbian coffee tastes its best when the beans are medium roasted, or at most, roasted to a medium-dark level.
On the other hand, I don't mind the taste of Starbucks VIA Italian Roast blend.
.
What to you think about the VIA House Blend?
My problem with the VIA Columbia Blend is that its over-roasted. Starbucks gives it the typical Char-bucks™ over-roasted treatment which can work for beans from other regions by not those from Columbia. I've always thought Columbian coffee tastes its best when the beans are medium roasted, or at most, roasted to a medium-dark level.
On the other hand, I don't mind the taste of Starbucks VIA Italian Roast blend.
.
May 21, 2012 10:19AM |
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AlmostThere
Mt Hagen beats 'em all. A jar that makes 60 cups (strong cups) of coffee can be had at Whole Foods-type stores for less than ten bucks.
Thanks for the tip!
I'll need to try'em out. Though I'll probably purchase a box of their single serving packets since I find those small slim single-serving packets of instant coffee easier to pack and use out in the field.
May 21, 2012 11:52AM |
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plawrence
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AlmostThere
Mt Hagen beats 'em all. A jar that makes 60 cups (strong cups) of coffee can be had at Whole Foods-type stores for less than ten bucks.
Thanks for the tip!
I'll need to try'em out. Though I'll probably purchase a box of their single serving packets since I find those small slim single-serving packets of instant coffee easier to pack and use out in the field.
Yeah - the Taster's Choice House Blend tends to be a bit on the bland side, but I've tried the 100% Columbian. It's a slightly darker roast (more to a medium) with 100% Arabica beans.
Even so, the regular House Blend compares favorably to regular foodservice coffee. If I were going to be on a longish trip, I might try making my own drip coffee with a cone filter. A 1/4 lb of Peet's Arabian Mocha-Java would be my first choice.
I guess I might give this one a try. Amazon sells it directly, including the 25 ct stick packs.
May 21, 2012 07:18PM |
Quote
plawrence
Quote
AlmostThere
Mt Hagen beats 'em all. A jar that makes 60 cups (strong cups) of coffee can be had at Whole Foods-type stores for less than ten bucks.
Thanks for the tip!
I'll need to try'em out. Though I'll probably purchase a box of their single serving packets since I find those small slim single-serving packets of instant coffee easier to pack and use out in the field.
If you get to whole foods before I do, let me know how you like it, it appears that we have similar taste in coffee. This does give me a good excuse to go to whole foods...
May 21, 2012 07:41PM |
May 22, 2012 07:45AM |
May 22, 2012 08:46AM |
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Hitech
Can you still buy MSG in a can anymore?
Most certainly!
Be it in economical 2 LB canisters: Amazon.com - Ac'cent Flavor Enhancer - 2 lb. canister
3.52 oz packets: Amazon.com - Ac'cent Original, 3.52-Ounce (Pack of 6)
or even "Freshly Packed" in large jars: Amazon.com - Freshly Packed MSG in Large Jar
Take your pick!
Edited 1 time(s). Last edit at 05/22/2012 02:13PM by plawrence.
May 22, 2012 10:23AM |
May 22, 2012 10:50AM |
And I thought accent was a fad... 
May 22, 2012 02:15PM |
May 22, 2012 12:26PM |
I have a splitting headache just thinking about it!Quote
Hitech
Can you still buy MSG in a can anymore?
May 22, 2012 03:04PM |
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qumqats
I have a splitting headache just thinking about it!
There was a double-blind study done awhile back. It found no headaches from the amount of MSG used in food.
May 23, 2012 03:30PM |
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eeek
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qumqats
I have a splitting headache just thinking about it!
There was a double-blind study done awhile back. It found no headaches from the amount of MSG used in food.
Different people are going to have different tolerances to MSG.
Non seasoned food off the shelf may not often give headaches, but a person that's used to eating MSG who has a shaker of MSG could sprinkle to taste and easily overload the food to the headache point.
I've seen it happen.
May 30, 2012 02:43PM |
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plawrence
Quote
AlmostThere
Mt Hagen beats 'em all. A jar that makes 60 cups (strong cups) of coffee can be had at Whole Foods-type stores for less than ten bucks.
Thanks for the tip!
I'll need to try'em out. Though I'll probably purchase a box of their single serving packets since I find those small slim single-serving packets of instant coffee easier to pack and use out in the field.
I just tried Mount Hagen freeze-dried coffee.
The good news: it tastes a whole lot better than Nescafé or Taster's Choice.
The bad news: it still tastes like freeze-dried coffee. Yes, very good tasting freeze-tried coffee, but it still has that distinctly watery (no body) mouth-feel of freeze-dried coffee despite its fine taste.
And that's what so remarkable about Starbuck's VIA instant coffee. It actually tastes like real coffee in all aspects. It has the fullness of flavor and body that real coffee has and that typical freeze-dried coffee lacks.
The only two problems with Starbuck's VIA instant coffee are: 1) its price: it's very expensive compared to other instant coffees, and 2) many of the VIA blends tend to have that over-roasted "Charbucks" taste that's typical of many of the Starbucks regular roasts. But it truly does taste like real coffee.
.
May 30, 2012 06:26PM |
May 30, 2012 06:42PM |
May 31, 2012 12:08AM |
May 14, 2012 07:16PM |
I'm one of the few people in the world that actually likes MREs. Maybe because it reminds me of my mother's cooking. Yes, she was that bad of a cook.Quote
basilbop
Food preferences are personal--some people (and birds) can survive on Twinkies, I am partial to most Mountain House fare...
May 15, 2012 10:33AM |
May 15, 2012 10:38AM |
May 14, 2012 08:52PM |
May 17, 2012 04:38PM |
May 17, 2012 05:03PM |
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y_p_w
I'd normally recommend those Lipton/Knorr (now just Knorr) sides, although backpackers should look for the ones that don't require milk.
What!?
There's this thing called powered milk.
I use it all the time for Pasta Roni. Little bag o powdered milk along with the required amount of REAL butter.
No problemo at all... The butter will stay just fine for a week.
Butter is also fabulous if you want to take along a "skillet" and make some casadillas (spelled right?)..
Pepper Jack Cheese... + Toritilla... butter... nom nom nom
May 17, 2012 05:20PM |
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chick-on
There's this thing called powered milk.
Yes, but it's pure evil.
May 17, 2012 06:34PM |
Quote
eeek
Quote
chick-on
There's this thing called powered milk.
Yes, but it's pure evil.
I'd say This IS
May 17, 2012 07:09PM |
May 17, 2012 07:21PM |
Quote
eeek
Quote
chick-on
There's this thing called powered milk.
Yes, but it's pure evil.
Most of them are, but there are exceptions.
Like Peak powdered whole milk. Good Stuff!
Edited 1 time(s). Last edit at 05/17/2012 07:47PM by plawrence.
May 17, 2012 07:30PM |
Goat cheese (chevre, drunken goat, etc.) is really good, I wonder if there's a passable dehydrated chevre (passable includes being able to separate it from a spoon without resorting to gamma radiation, unlike the case with BP "Lasagne"
.
.May 17, 2012 07:34PM |
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ttilley
unlike the case with BP "Lasagne"
British Petroleum makes lasagne?
May 17, 2012 07:39PM |
May 17, 2012 07:32PM |
May 21, 2012 02:08AM |
Quote
eeek
Quote
chick-on
There's this thing called powered milk.
Yes, but it's pure evil.
I call it death dust.
May 21, 2012 07:48AM |
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tomdisco
Quote
eeek
Quote
chick-on
There's this thing called powered milk.
Yes, but it's pure evil.
I call it death dust.
As in the dust from His Dark Materials?
May 24, 2012 12:02PM |
Quote
eeek
Quote
tomdisco
Quote
eeek
Quote
chick-on
There's this thing called powered milk.
Yes, but it's pure evil.
I call it death dust.
As in the dust from His Dark Materials?
Actually, I'm referring to those packs of dry non-dairy creamer. Forces you to appreciate black coffee even if you are not a black coffee person.
May 24, 2012 01:15PM |
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tomdisco
Actually, I'm referring to those packs of dry non-dairy creamer. Forces you to appreciate black coffee even if you are not a black coffee person.
Non-dairy creamer – One of the greatest abominations ever created by mankind. I hate that stuff with a passion to the point I'll always try to remember to take along a supply of Land O'Lakes Mini-Moos ultra-pasteurized real Half & Half (needs no refrigeration) anytime I travel by plane or train (or even car camping). When backpacking, I'll pack along some WillPowder® heavy cream powder in small zip-lock bags.
May 24, 2012 05:28PM |
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plawrence
Quote
tomdisco
Actually, I'm referring to those packs of dry non-dairy creamer. Forces you to appreciate black coffee even if you are not a black coffee person.
Non-dairy creamer – One of the greatest abominations ever created by mankind. I hate that stuff with a passion to the point I'll always try to remember to take along a supply of Land O'Lakes Mini-Moos ultra-pasteurized real Half & Half (needs no refrigeration) anytime I travel by plane or train (or even car camping). When backpacking, I'll pack along some WillPowder® heavy cream powder in small zip-lock bags.
That's why I like those starbucks so much. They're so good that I drink them black and don't have to worry about carrying sugar or creamer.
May 21, 2012 09:10PM |
May 19, 2012 06:55AM |
May 19, 2012 10:11AM |
May 19, 2012 12:30PM |
May 19, 2012 03:30PM |
May 19, 2012 06:37PM |
May 19, 2012 06:44PM |
May 19, 2012 06:50PM |
May 19, 2012 07:29PM |
May 15, 2012 09:12AM |
May 15, 2012 05:50PM |
May 15, 2012 06:59PM |
I haven't taken it yet on any trips to the backcountry, but my current favorite gin for drinking straight is Genevieve Gin from Anchor Distilling:
Anchor Distilling Genevieve Gin
Anchor Distilling Genevieve Gin
May 15, 2012 07:04PM |
May 15, 2012 07:22PM |
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Re: Favorite Food tips May 16, 2012 07:00AM |
trailcooking.com
Forget all the hyper-expensive freeze dried crap.
Ban expensive and low calorie (ha, look at the label, how low can they go?) foil wrapped junk full of preservatives.
Eat real food that fits in bear cans. Oatmeal can get old, but you can get other stuff in packets - instant cream of wheat, instant grits. Or bag up some granola and a few spoons of Nido - full fat milk powder, find it in Walmart or grocery stores all over the central valley - and add a little water to have milk and cereal.
You can use any pasta recipe with couscous, the original just add water pasta - mac and cheese has never been easier or less fuel-wasting. The pasta sauce packets, plus butter buds or Nido to add in the butter or milk called for, mix up on the trail too. Or treat the couscous like breakfast cereal - add milk powder, granola or trail mix, dried fruit, whatever - different taste, same base.
With a wooden spoon and an oven, make up dehydrated cooked pasta or rice - minute rice tastes like paper and adding spices to it tastes like paper plus spices. Real rice (basmati, jasmine, brown, long grain, short grain) can be cooked and then dehydrated to have flavor and used as a base to make just about anything. Add boil in bag Thai food from trader joes and you have a great meal. One of my favorites - get a can of your fave chili con carne, dehydrate til crispy, throw in a ziplock, add to dehydrated rice or pasta of choice, bust out a cheddar stick and melt over the top - whoa, tastes like what you have at home.
Buy soup cups - Nile Spice are good, lots of these out there - and repackage into small ziplocks. Buy JustVeggies and add them to ramen bricks.
Pack things in ziplocks, squeeze out the air, roll them up, lay 'em in in layers into the can. stick in trail bars, cheese sticks, or other small dense items in the cracks. Pack it up tight and leave room for trash and hygiene items at the top. With a Bear Vault solo and four days, I still have room for a small box of wine.
Eat REAL food, be happy.
Forget all the hyper-expensive freeze dried crap.
Ban expensive and low calorie (ha, look at the label, how low can they go?) foil wrapped junk full of preservatives.
Eat real food that fits in bear cans. Oatmeal can get old, but you can get other stuff in packets - instant cream of wheat, instant grits. Or bag up some granola and a few spoons of Nido - full fat milk powder, find it in Walmart or grocery stores all over the central valley - and add a little water to have milk and cereal.
You can use any pasta recipe with couscous, the original just add water pasta - mac and cheese has never been easier or less fuel-wasting. The pasta sauce packets, plus butter buds or Nido to add in the butter or milk called for, mix up on the trail too. Or treat the couscous like breakfast cereal - add milk powder, granola or trail mix, dried fruit, whatever - different taste, same base.
With a wooden spoon and an oven, make up dehydrated cooked pasta or rice - minute rice tastes like paper and adding spices to it tastes like paper plus spices. Real rice (basmati, jasmine, brown, long grain, short grain) can be cooked and then dehydrated to have flavor and used as a base to make just about anything. Add boil in bag Thai food from trader joes and you have a great meal. One of my favorites - get a can of your fave chili con carne, dehydrate til crispy, throw in a ziplock, add to dehydrated rice or pasta of choice, bust out a cheddar stick and melt over the top - whoa, tastes like what you have at home.
Buy soup cups - Nile Spice are good, lots of these out there - and repackage into small ziplocks. Buy JustVeggies and add them to ramen bricks.
Pack things in ziplocks, squeeze out the air, roll them up, lay 'em in in layers into the can. stick in trail bars, cheese sticks, or other small dense items in the cracks. Pack it up tight and leave room for trash and hygiene items at the top. With a Bear Vault solo and four days, I still have room for a small box of wine.
Eat REAL food, be happy.
May 16, 2012 10:35AM |
May 16, 2012 11:02AM |
Quote
BigR
Almost, thanks for the great thoughts.
Will certainly try some of suggestions, especially about dehydrating the rice....
Randy
No disrepect really... but why bother?
http://www.knorr.com/Products/Rice-Sides.aspx
Buy something like Spanish or Mexican Rice... take some Taco Bell Hot Sauce.
A package of Tortillas... and you got yourself a Poor Chick-on's Burrrrr-eeeee-to
Yum yum
EDIT: The Spanish and Mex. Rices are here:
http://www.knorr.com/Products/Fiesta-Sides.aspx
Edited 1 time(s). Last edit at 05/16/2012 11:03AM by chick-on.
May 16, 2012 01:39PM |
May 17, 2012 01:27PM |
May 17, 2012 01:39PM |
May 17, 2012 02:02PM |
May 17, 2012 02:55PM |
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tomdisco
I recommended the flavored teas because most of them have no caffeine and that is an issue for me at night.
I'm certain Gremlins don't like "Regular black, green, or oolong tea" so you are correct.
Somehow I got lots of crap for enjoying the "Peach Passion" tea.
Bird just can win sometimes.
May 17, 2012 03:07PM |
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chick-on
Quote
tomdisco
I recommended the flavored teas because most of them have no caffeine and that is an issue for me at night.
I'm certain Gremlins don't like "Regular black, green, or oolong tea" so you are correct.
Somehow I got lots of crap for enjoying the "Peach Passion" tea.
Bird just can win sometimes.
You mean this herbal tea?
If you do, that's one of my favorite herbal teas. It's also great iced. But personally at night, I prefer a less sweet tea as a nightcap. (And usually it's decaffeinated too.) But to each, their own. They're all good.
.
May 17, 2012 03:14PM |
I add sugar. And I also many times have a neat to eat treat nearby while TV watching.
May 17, 2012 03:19PM |
You add sugar? Of course that shouldn't surprise me with your love of Twinkies! As I said, it's all good... 
.
.
May 17, 2012 05:28PM |
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chick-on
I add sugar. And I also many times have a neat to eat treat nearby while TV watching.
Then there's the sugar Fletcher used: http://www.ske-art.com/skestuff9/B004PR04P0
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Re: Favorite Food tips May 18, 2012 06:50PM |
Quote
chick-on
Quote
BigR
Almost, thanks for the great thoughts.
Will certainly try some of suggestions, especially about dehydrating the rice....
Randy
No disrepect really... but why bother?
http://www.knorr.com/Products/Rice-Sides.aspx
Buy something like Spanish or Mexican Rice... take some Taco Bell Hot Sauce.
A package of Tortillas... and you got yourself a Poor Chick-on's Burrrrr-eeeee-to
Yum yum
EDIT: The Spanish and Mex. Rices are here:
http://www.knorr.com/Products/Fiesta-Sides.aspx
Real rice with my own seasoning, thanks.
I tried some of the pre-packed seasoned boil in bag spanish rice, could not push three mouthfuls down my throat, shoved the rest in my trash bag, packed it out again. Too much of whatever - salt, preservatives, whatever it was, my mouth rejected it. Made me sick to my stomach. Had to calm it down with tea and some of the flatbread I brought for lunch the next day.
May 18, 2012 07:05PM |
The rice I pointed out is not boil in a bag. Anywho... to eat is own.
I don't actually take the rice that often... not a big fan of it on it's own.
But it's good in tortillas.
If I can't just throw it in da bear can then... it aint for dis bird
May 18, 2012 04:30PM |
May 21, 2012 09:04PM |
May 22, 2012 01:40AM |
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y_p_w
The one thing you might try is something to make the food taste less bland. If you're out there, a little bit of seasoning can keep you from going insane. Tabasco is an old standby, but something like fresh ground pepper (there are some mini grinders that will fit nicely in a canister) or even a salted food enhancement like J&D's Bacon Salt.
I know this old standby flavor enhancer isn't fashionable in some food circles, but it does perk up a lot of food:
May 22, 2012 07:47AM |
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plawrence
Quote
y_p_w
The one thing you might try is something to make the food taste less bland. If you're out there, a little bit of seasoning can keep you from going insane. Tabasco is an old standby, but something like fresh ground pepper (there are some mini grinders that will fit nicely in a canister) or even a salted food enhancement like J&D's Bacon Salt.
I know this old standby flavor enhancer isn't fashionable in some food circles, but it does perk up a lot of food:
I don't care for straight up MSG. A lot of seasonings contain some MSG, like the Bacon Salt I mentioned. Then there are little packets of real brewed soy sauce. You'll also see the ingredient "hydrolyzed vegetable/soy/etc protein", which is just a backhanded way of saying it contains glutamates as a flavor enhancer.
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Re: Favorite Food tips May 22, 2012 03:16PM |
Backpacker's Pantry Red Beans and Rice, with melted cheddar, day three dinner..mind u this was mid Sept up around Young's so it was cool enough you could bring salami and cheese...also get melba rounds if you want crakos..they tuff and don't break up when you stuff
May 22, 2012 03:22PM |
Dis is how it's really done:
May 22, 2012 08:46PM |
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chick-on
Dis is how it's really done:
Does the chickon have to be put in the bearcan too?
May 22, 2012 09:09PM |
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mbear
Does the chickon have to be put in the bearcan too?
What da!!!!
Do I look like a Twinkie!?!?
May 22, 2012 09:40PM |
May 22, 2012 10:09PM |
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mrcondron
In the eyes of some.
And I put ketchup on my Chick-on.
I prefer El Yucateco on mine
May 22, 2012 10:36PM |
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mbear
Quote
mrcondron
In the eyes of some.
And I put ketchup on my Chick-on.
I prefer El Yucateco on mine
The green or the red aren't bad, but I prefer the natural colored Mayan recipe. I just bought a bottle last week, although it was a bit pricey.
May 22, 2012 11:01PM |
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y_p_w
I just bought a bottle last week, although it was a bit pricey.
That sucks. Those bottles are maybe $1.20 or $1.80 in Texas. I never get that one though; how different in flavor is it from the green?
May 22, 2012 11:32PM |
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mbear
Quote
y_p_w
I just bought a bottle last week, although it was a bit pricey.
That sucks. Those bottles are maybe $1.20 or $1.80 in Texas. I never get that one though; how different in flavor is it from the green?
The green or red are actually pretty easy to find. Many supermarkets carry them near where I live, and quite a few Wal-Marts will stock them where the Mexican foods are.
The first time I bought one of the Mayan recipe, it was something like $1.69 a bottle. However, it's really hard to find now. I've seen it at some specialty Mexican restaurant, and it was maybe $4 (this place overcharged for everything). I bought one for $2.97 at some out of the way produce store about a week ago. They had a wide variety of hot sauces, and most tended to be those obscure boutique hot sauces.
The Mayan recipe (Kutbil-Ik) is their hottest version. The red and green versions are blended into rather a thin liquid-like pulp. The Mayan version doesn't contain any food coloring and is more of a thicker mash with lots of discernible pieces.
http://www.elyucateco.com/english/products/sauces/kubil-ik.html
One place I miss is an independent store in the Great Mall of the Bay Area called "Salsas Etc." although they may have had other stores. They had a whole bunch of obscure hot sauces including Bustelo's Habenero. I don't know if I'm willing to try any of the hot sauces made using pure capsicum powder like Dave's Insanity though. One thing I did try was when they had some fresh red savina habaneros in stock. I bought a few and tried eating one raw. I was guzzling water, although milk would have helped immensely.
http://tdr.uspto.gov/search.action?sn=74502362
A few months ago I saw some Naga Jolokia peppers imported from Holland. Those were $5 for 50 grams (maybe about 5 or 6). The packaging had dire warnings about how hot they were.
May 22, 2012 11:48PM |
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y_p_w
The green or red are actually pretty easy to find. Many supermarkets carry them near where I live, and quite a few Wal-Marts will stock them where the Mexican foods are.
The first time I bought one of the Mayan recipe, it was something like $1.69 a bottle. However, it's really hard to find now. I've seen it at some specialty Mexican restaurant, and it was maybe $4 (this place overcharged for everything). I bought one for $2.97 at some out of the way produce store about a week ago. They had a wide variety of hot sauces, and most tended to be those obscure boutique hot sauces.
The Mayan recipe (Kutbil-Ik) is their hottest version. The red and green versions are blended into rather a thin liquid-like pulp. The Mayan version doesn't contain any food coloring and is more of a thicker mash with lots of discernible pieces.
http://www.elyucateco.com/english/products/sauces/kubil-ik.html
One place I miss is an independent store in the Great Mall of the Bay Area called "Salsas Etc." although they may have had other stores. They had a whole bunch of obscure hot sauces including Bustelo's Habenero. I don't know if I'm willing to try any of the hot sauces made using pure capsicum powder like Dave's Insanity though. One thing I did try was when they had some fresh red savina habaneros in stock. I bought a few and tried eating one raw. I was guzzling water, although milk would have helped immensely.
http://tdr.uspto.gov/search.action?sn=74502362
A few months ago I saw some Naga Jolokia peppers imported from Holland. Those were $5 for 50 grams (maybe about 5 or 6). The packaging had dire warnings about how hot they were.
Haha, I love eating the orange and the red habaneros. My favorite raw salsa to make is Xnipec, with a grip of diced orange habaneros, some red onion, cilantro, orange soda, lime juice, and salt (I hate tomato and skip that part). It's pretty great on eggs, but it'll make your nose run like hell (supposedly the name means 'dog nose' or 'wet nose' in Mayan; I forget which). I'll pass on the Naga Jolokias and Bhut Jolokias though.
May 23, 2012 12:23PM |
May 23, 2012 11:13AM |
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mbear
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mrcondron
In the eyes of some.
And I put ketchup on my Chick-on.
I prefer El Yucateco on mine
Plus http://www.ske-art.com/skestuff9/B00002ND64
May 22, 2012 10:08PM |
May 23, 2012 08:50AM |
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chick-on
Dis is how it's really done:
Mmmm! Hostess apple pie!
That Chick-on knows how to live! 
May 23, 2012 04:00PM |
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PineCone
Mmmm! Hostess apple pie!
They more like empanadas than pies. Rather reminds me of a Jamaican patty.
I have a preference for the cherry version.
May 23, 2012 05:55PM |
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y_p_w
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PineCone
Mmmm! Hostess apple pie!
They more like empanadas than pies. Rather reminds me of a Jamaican patty.
I have a preference for the cherry version.
I have to put in a plug here for my fairy (pie) godmother, Mrs. Redd. She bakes up a few more 'exotic' flavors than Hostess,
here are my two favorites (and they sure do go well with a single malt scotch around the campfire at night)
:
May 24, 2012 12:08PM |
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PineCone
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chick-on
Dis is how it's really done:
Mmmm! Hostess apple pie!
That's one of those heavy weight snacks you eat on the first day.
May 24, 2012 12:04PM |
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rroland
Backpacker's Pantry Red Beans and Rice, with melted cheddar, day three dinner..mind u this was mid Sept up around Young's so it was cool enough you could bring salami and cheese...also get melba rounds if you want crakos..they tuff and don't break up when you stuff
I wonder how dry Parmesian would work with this?
May 23, 2012 11:20AM |
What is that in the zip lock bag next to the Milky Way bar?
Cherry Jello? Some cotton candy? A fleece jacket to keep chick-on warm in the higher elevations?
Cherry Jello? Some cotton candy? A fleece jacket to keep chick-on warm in the higher elevations?
May 23, 2012 05:19PM |
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PineCone
What is that in the zip lock bag next to the Milky Way bar?
Cherry Jello? Some cotton candy? A fleece jacket to keep chick-on warm in the higher elevations?
Flaming Hot Cheeeeetos
(normally take the Jalapeno Cheeeeetos... but these worked)
Hmm... this reminds me of Red Meadows pass thru... bought a bag of snack-size candy bars.
I don't think they made it to Purple Lake... come to think of it they may have not even made it past Upper Crater Meadow.
May 23, 2012 05:22PM |
May 23, 2012 06:49PM |
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chick-on
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PineCone
What is that in the zip lock bag next to the Milky Way bar?
Cherry Jello? Some cotton candy? A fleece jacket to keep chick-on warm in the higher elevations?
Flaming Hot Cheeeeetos
Which Flamin' Hot Cheetos, regular cheese or Limon cheese flavored?
Oh, and there's now a "Twice as Hot!" XXTRA Flamin' Hot Cheetos for your snacking pleasure:
May 23, 2012 09:28PM |
I'm partial to the Jalapeno Cheetos. So it's irreverant...
May 24, 2012 07:48AM |
May 24, 2012 07:32AM |
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chick-on
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PineCone
What is that in the zip lock bag next to the Milky Way bar?
Cherry Jello? Some cotton candy? A fleece jacket to keep chick-on warm in the higher elevations?
Flaming Hot Cheeeeetos
(normally take the Jalapeno Cheeeeetos... but these worked)
Hmm... this reminds me of Red Meadows pass thru... bought a bag of snack-size candy bars.
I don't think they made it to Purple Lake... come to think of it they may have not even made it past Upper Crater Meadow.
Def. they didn't make it past Upper Crater Meadow. I only have a picture of a bag of Fritos I bought at Reds too.
On a related topic:
Look at that beach. Hi Paul
(ok, it's related b/c it was on that trip) Marie Lake (Marie and Helen were obviously a popular name "back then" )
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