FOOD Question

“I've probably asked this question before, but what sort of rice should I buy that I could cook on the trail quickly? I happen to love yellow or saffron rice, but I think it takes a half hour to cook or something, which is an extreme amount of time to wait for food in my opinion.

Also, what about cous cous.....any ideas on what brand I could get that I could cook on the trail. I could also use cook time directions. Thanks :)”

“I've never had any problems with rice or with cous cous.. There are a bunch of the quick cook versions out there..

Also, try pre-cooking your rice. In the dry form, this rice is more porous so boiling water can penetrate the grains more easily and reduce the necessary cooking time. Instant rice allows complete reconstitution in just a matter of minutes.
last edited: 3/10/08 8:32:13 AM”

“Instant brown rice is pretty good.”

“You could carry a pressure cooker, any grain would be ready in minutes!”

“http://www.wisementrading.com/campcookware/pressurecooker.htm

and it's only $49.95

compact AND lightweight at 4.26 pounds. How can you go wrong?”

“Pressure cookers are such the bargains! I looked into a big one for canning and nearly pooped my drawers when I saw it cost $450.”

“you can cook cous cous in a ziplock with boiling water.

Same for "minute rice"

test it at home so you get the measurments figgered out - i prepackage in a ziplock and then use a sharpie to write on the bag the right amount of water.”

“For weekend hikes I take Zatarins pre-made packages. They weigh a little more, and you are left with a small bag for trash, but they use very little water, cook in a couple minutes, and come in Jambalya, Red Beans and Rice, Shrimp Ettouffe and a few other flavors..

(cajun)'fool”

“Instant rice and cous cous will both cook in a bag.”

“I luv the Zatarain's stuff, and have used them for years.”

“I like the Ore-Ida instant potatoes. There are various flavors and if you put some bacon bits in them and spread them on a tortilla, it is loaded with carbs.

Also, you can use them to thicken soup or just make the potatoes a little runny (add more water) add some chicken, or shrimp out of a foil pouch, add some seasonings (I add potatoes and seasonings to zip lock before I leave the house) and have virtually any kind of chowder you want.”

“what chili just said! Zatarans is too much food for me - i have to split it - which is aorta a pain in the butt.”

“You can add instant powdered milk to the potatos as well. Varying the amount of water you add will determine whether you have potatos or potato soup.

Adding alittle beef bullion to the water as you heat it will add flavor as well.

'fool
last edited: 3/10/08 10:24:04 AM”

“huh thanks for the idea. I'm gonna have to cook some rice or something for lunch one weekend with my backpacking stuff.

I've tried rice before..and it all came out nasty.”

“you may want to check out Sarbar's website and cookbook!

http://www.freezerbagcooking.com/index.htm
last edited: 3/10/08 10:33:19 AM”

“instant rice (brown or white) or cous cous. Bulgur.

You can make your own instant rice at home too. Just pre-cook any kind of rice you want, then run it through the dehydrator. :)

Instant Wild Rice:
http://www.onepanwonders.com/myblog.htm?blogentryid=2552765”

“Near East brand couscous is really good and offers a variety of flavors.”

“boil in bag rice works well”

“Put some brown sugar in the rice and a handful of raisens along with a little cinnamon and it makes great rice pudding.”

“chili, that makes a great breakfast! :)

ETA: not chili for breakfast... rice and fruit. :p
last edited: 3/10/08 2:09:39 PM”

“Chili, how do you get the pudding consistency?”

“Either put a little tapioca in it or use a couple tablespoons of instant vanilla pudding. If you use pudding, cook the rice and raisins, then mix the pudding with a little water in a bag and transfer the rice into that bag and mix.

Usually, I just cook the rice brown sugar and raisins and just let it clump up.”

“chili, are you talking about instant rice?...that sounds really good this morning. I skipped breakfast...grrr.”

“yes. take instant rice, put some brown sugar in it and some raisins and cinnamon and bour boiling water in the bag until it is done...you might have to stir it up a little to distribute the syrup from the sugar.

If you want it to have more consistency, then you could either put a little tapioca in with the rice before the water...or mix up a couple tablespoons of pudding in a bag with dry milk and water until it is all disolved then fold it in the rice and let it cool enough to set.

If you want to do this at home, I would do it a little different.”

“This is how I do it in the kitchen.

4 eggs, beaten
3 c. milk
1/3 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
2 tsp. grated lemon rind
2 c. cooked rice
1/2 c. seedless golden raisins (more, if you wish)
Whipped cream topping (opt.)

Combine all ingredients (except whipped cream topping) and pour into a 2 1/2 quart baking dish. Set dish in a pan of hot water. Bake in 300 degree oven for about 1 hour. After first 30 minutes, insert spoon at edge of pudding and stir from bottom. Continue baking until knife inserted near center of pudding comes out clean. Serve hot, warm or cold.

This looks really good on a small saucer with some powdered sugar sprinkled over it and across the saucer with whipped cream on top with fresh ground cinnamon dusted onto the whipped cream.

It is a great follow up to Crawfish Etoufee or Shrimp Creole.”

“Dangit now I just want dessert.”

“Actually, this is my favorite...

I use 151 and I carmelize the brown sugar more than most people do....

when I cut the lights and set this on fire, I get a lot of oooh and aahs. I don't know who gets happier when I make it..my wife or my daughter.

Ingredients: - 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream


Directions:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.

When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.

When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.

A couple of tips...

I have found that peeling and slicing the bananas in advance and putting on a tray in the freezer until almost frozen helps.

I carmelize the brown sugar before I put in the bananas. They will "cook" quick in the sugar "napalm"...remember that, because if you splash any of that sugar mixture out of the pan onto your skin, it is not going to be pretty.

Once the bananas are in (with the liqueur) I let a little of the liqueur cook off before I add the rum), then ignite.

For those with electic range tops (like myself), use a grill lighter, it will torch off quick and burn hot. Turn down the lights just before you ignite it. Just roll the pan a little to keep it even on top of the mixture in the pan and as soon as it goes out, serve. I lift the pan off the range top so the sugar/banana mix does not have heat on the immediate bottom of the pan while burning off the rum.”

“holey smokes chili! I think you just fixed my rice-pudding dilema!! Thank you thank you thank you!! :)”

“you can cook bulgur in a bag too. :)”

“You're welcome.
last edited: 3/11/08 11:08:43 AM”

“wow...Chili you're getting fancy on me. Now I'm REALLY HUNGRY. I like going to Indian resturants just for their rice pudding...

...everytime I say rice pudding i think of Ozzy. anyway, back to work more damn pleadings to attend to.”

“Rice pudding is good, but it's when I make the bread pudding that I really close out a meal strong.

Make is same as rice pudding but use day old bread (don't want it moldy of course, but stale is good).

After it is baked and while it is cooling, I put some butter and brown sugar with cinnamon and vanilla in a sauce pan and heat it up slowly stirring until it thickens into a carmel sauce, then put that over the bread pudding.

My grandmother could make that so well, I would about die when I saw it on a plate.”

“Gotta ask... What is the connection between rice pudding and Ozzy.. headless bats or doves I could understand.. but rice pudding? What am I missing?

goingofftherailsonacrazytrain'fool”