As I've grown older (I'm now 56) and my body becomes more susceptible to wear and tear, I've begrudgingly aligned more with the UL movement. I routinely carry half the weight I did at age fifteen when I first became serious about backcountry travel.
One of the areas I've cut a meaningful weight from my pack was the switch to titanium, minimalist cookware and the use of freeze dried (FD) food. But as an admitted foodie, it was hard to make the switch to FD ... I've just never enjoyed the flavors of the FD food in it's basic state.
I've tried many things over the years, but my three favorite hacks to "doctor up" FD meals (other than spices) are as follows:
- Sun Dried Tomatoes - julienne cut, they can be added to many different types of meals and can also be munched as a trail snack. Very versatile.
- Fresh Green Onions - I wrap them in a damp paper towel and within a ziplock bag. Another versatile ingredient that travels well for about a week.
- Bacon Jerky - can be chopped/diced to flavor anything from pasta primavera to chili ... I mean, what doesn't taste better with bacon?
Anyway, what are your favorite trail meal hacks for freeze dried foods or in general? Cheers !