To give you a better idea of our philosophy
in action, we bring you two imaginary trips, both with three
people, both for four days, both with the same 18 pounds
of food. In addition to snack foods (dried fruit, cheese,
crackers, cookies, snack bars, and so on), the basic cookable
foods might be flour, vermicelli, bulgur wheat, sugar, eggs,
tortillas, clarified butter, semisweet chocolate, dehydrated
tomato sauce, dehydrated veggies (mushrooms, tomatoes, onions,
peppers); small bottles of maple syrup, olive oil, lime juice,
and brandy; and small baggies of powdered milk, yeast, baking
powder, and coconut powder. The original plan could be for
these dinners: spaghetti with tomato sauce, a vegetable and
cheese pizza, quesadillas, and trout amandine with a side
order of bulgur wheat. Baking could include a chocolate cake
with frosting and a Baguette in a Pot: The Generic Loaf.
On a layover morning, breakfast might be crepes, and there
would be plenty of sweet stuff available for lime or coconut
snow cones if there was snow nearby.
Yet with the very same ingredients, you might fashion a
completely different menu. Dinners could be a veggie quiche,
vermicelli pad thai (with a lime, coconut, and tomato sauce),
tabbouleh/cheese burritos, and a trout and cheese soufflé.
Baking might include a braided challah and a batch of chocolate
brownies, and the cooked breakfast might be pancakes with maple
syrup. The list of potential creations goes on and on, including
chapati, chutney, cobbler, calzones, biscuits, scones, dumplings,
mantou, and more.
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