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Lindsey’s Hiker Kitchen 

So, as you may or may not know, I dehydrated pretty much all our dinners for this hike.   Which was a lot of dinners.  Almost twenty food drops or so.  One hundred and nineteen dinners.  Some of the dinners were my own creation, a lot of them were sauces, veggies, and grains that we bought and dehydrated to create meals.  We did not test any of our meals ahead of time.  I mean we tasted all of the food before we dehydrated it but we didn’t attempt to rehydrate any of our meals to see how they taste.  Kyle is practically gleeful over the fact that we didn’t test any of our food.  He is certain that it is all going to be one big disaster and then it is going to be my fault. He would get to do a lot of bitching if all our meals were terrible.  SO this will be a reoccuring post, to celebrate my triumphs with the deyhdrator and share with you the failures.

Jambalaya: 

Jambalaya was our first home cooked meal we tested out on trail.  The way we made our trail Jambalaya was to just cook a big batch of Jambalaya at home and spread it onto the deydrator trays and let it go.  Super easy.  Not all the meals were this easy, but the consistency of Jambalaya is pretty perfect for the dehydrator. After it was deydrated we vaccum sealed it and kept it in the refridgerator.  When we got it on trail we just estimated how much water we though we would need, brought the water to a boil and poured in the dried Jambalaya along with some olive oil.  Then we stuck it in our pot cozy and waited.  It was phenomenal.  I am SO bummed we only made one meals worth of Jambalaya.  We bascially licked the pot and wished for a second serving to appear.  Everything rehydrated nicely, the shrimp was a little chewy, but overall excellent.  

Hot and Sour Soup: 

This meal was a little trickier to put together.  We brothier soups you have to dehydrate all the components deperately and then create a “broth” using spices and boullion cubes.  I dried tofu, mushrooms, green onions, and bamboo shoots.  We bought freeze dried chicken, onion, and garlic.  Then we also added a bunch of different spices, two boullion cubes, a packet of soy sauce, and a packet of white wine vinegar.  This soup was super yummy, especially the broth, which was spicy and nice and hot after a long day of hiking. Also, freeze dried chicken really tastes just like real chicken. The only thing we weren’t so excited about with this soup was the tofu.  To be fair I think I put way to much tofu in to begin with, but also the tofu never really rehydrated all the way and was super chewy.  The flavor was not pleasing.  We ended up picking a bunch of the tofu out.  We have one more hot and sour soup coming our way, which we plan to rid of tofu before cooking it.  Overall, a success and a learning opportunity. 

Shoyu Ramen: 

This was probably one of the meals I was most looking forward to but the most disappointed by. I grew up addicted to Top Ramen and we ate a lot of it on the AT.  It is delicious salty goodness, but this last year Kyle and I fell in love with real legit ramen and became locals at an amazing ramen restaurant in our hood, and now Top Ramen will never be the same. So we attempted to make our own delicious ramen.  We added nori, green onion, garlic, soy sauce, and this strange pork stuff to organic ramen noodles.  Also some of the organic spice packets.  It didn’t taste terrible but the pork stuff, which is strange, continues to have the texture lint.  We have two more shoyu ramen meals coming and three spicy miso ramens. I have high hopes for the spicy ramen.

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