This is just a little idea ive been mulling over, mostly a list of potent items with relitivly high shelf life that would add deversity for folks like me who enjoy the challenge of camp cooking. I welcome any thoughts or additions...also any good sources to buy some of these ingrediants as some are a bit obscure.
Salt is the most obvious, perhaps a solid block (maybe an ounce or more) I dont know my salts so cant say which kind would have the most concintrated flavor.
Fat is usually a problem for campers in that most of the best ones are a messy pain in the butt, vegitible shorting is temping but I've been thinking that Pure Cacao butter is more versitile and nourishing though obviously its relitivly tastless compaired to butter or Olive Oil. Still...Cacao butter lasts a long time before going rancid and also has the benifit of a high (98-100 deg) melting point and high burn temperature which might come in handy cooking with a campfire.
Fennel polin... A little goes a long way, retains its potency quite well and covers the basil\anise flavor spectrum nicely
Asafoetida resin... same as above...covers the garlic\onion spectrum
Saffron...ditto. I suppose one could say theres a Cumin\Paprika spectrum that Saffron could fit in to but lets face it...saffron tastes like saffron
Im open to suggestions on filling out this little, pack-and-forget spicerack, theme here. Whole black peppercorns, seem a shoe in. If i knew chili peppers better i'de want somthing relitivly small, dried with more flavor than heat
Cheers
Salt is the most obvious, perhaps a solid block (maybe an ounce or more) I dont know my salts so cant say which kind would have the most concintrated flavor.
Fat is usually a problem for campers in that most of the best ones are a messy pain in the butt, vegitible shorting is temping but I've been thinking that Pure Cacao butter is more versitile and nourishing though obviously its relitivly tastless compaired to butter or Olive Oil. Still...Cacao butter lasts a long time before going rancid and also has the benifit of a high (98-100 deg) melting point and high burn temperature which might come in handy cooking with a campfire.
Fennel polin... A little goes a long way, retains its potency quite well and covers the basil\anise flavor spectrum nicely
Asafoetida resin... same as above...covers the garlic\onion spectrum
Saffron...ditto. I suppose one could say theres a Cumin\Paprika spectrum that Saffron could fit in to but lets face it...saffron tastes like saffron
Im open to suggestions on filling out this little, pack-and-forget spicerack, theme here. Whole black peppercorns, seem a shoe in. If i knew chili peppers better i'de want somthing relitivly small, dried with more flavor than heat
Cheers