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Topic: Did someone ask for Carbonara?, two recipes.  FBC style< Next Oldest | Next Newest >
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PostIcon Posted on: Mar. 27 2013, 1:46 pm  Skip to the next post in this topic. Ignore posts   QUOTE

These are both in my 2nd book. Enjoy!

Pasta Carbonara
Serves 1
3.0 ounces

1/3 cup cooked and dehydrated pasta
2 tablespoons powdered eggs
2 tablespoons shelf stable bacon
1 tablespoon white sauce or gravy mix
1 tablespoon powdered milk
1 tablespoon dried peas
Shelf stable Parmesan cheese to taste

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: add just enough hot water to cover. Stir well and place in a cozy. When the pasta is rehydrated, stir again and eat.




Creamy Salmon Carbonara
Serves 1
3.75 ounces (plus pouch of salmon)

A version of this recipe was featured in Backpacker Magazine January 2011 as a Reader’s Choice Award winner. It is also Squatch’s (of walkpct.com fame) favorite.

½ cup cooked and dehydrated pasta
1 3 ounce foil pouch salmon
2 tablespoons shelf stable bacon
2 tablespoons powdered eggs
1 tablespoon powdered milk
1 tablespoon powdered cheese
1 tablespoon white sauce or gravy mix
1 teaspoon sun dried tomatoes, finely chopped (about 1 whole tomato)

At home: combine all of the ingredients except the salmon in a zip locking plastic bag.

In camp: add just enough hot water to cover. Stir well and place in a cozy. When the pasta is rehydrated, stir in the salmon and eat.


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PostIcon Posted on: Mar. 27 2013, 2:02 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Aha, now THAT is cooking advice that you'd expect to see on a backpacking forum.  And the recipes sound great.  Thanks for sharing!

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PostIcon Posted on: Mar. 27 2013, 2:25 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Thanks Dicentra, it was me!

Is "white sauce" a starch-thickened sauce, like a bechemel?  I tried a similar recipe and wasn't thrilled though I think it may have had a lot to do with my choice of dry milk.  I found some Nido locally last night, so may try again.  But we leave tomorrow, so it may have to wait for the next trip.  I'm generally not a big fan of starch-based cream sauces; do powdered eggs behave the same as raw eggs in terms of thickening?

The salmon recipe looks great.

There's a French dish called Brandade de Morue that's salt cod with mashed potatoes, usually with cream and olive oil.  It's one of those dishes that's in every southern French families' repertoire (and Spanish and Portugese, as well, I'm sure.)  I think it would do really well on the trail.  Anyway, your salmon dish somehow made me think of it.


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PostIcon Posted on: Mar. 27 2013, 2:30 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(TigerFan @ Mar. 27 2013, 2:25 pm)
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There's a French dish called Brandade de Morue that's salt cod with mashed potatoes, usually with cream and olive oil.  It's one of those dishes that's in every southern French families' repertoire (and Spanish and Portugese, as well, I'm sure.)  I think it would do really well on the trail.  Anyway, your salmon dish somehow made me think of it.

I think that's Bacalhau in Portuguese.  My friend's mom used to make it all the time, smells quite strongly though.  Eat it far away from your camp!!   Yummy though :D

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PostIcon Posted on: Mar. 27 2013, 3:54 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Quick question, where's the best place to get powdered eggs?  We have an assortment of small grocery stores in town here, I just don't think I've ever seen (or looked for) that in particular.

These sound great, and seem to be not-so-different than one of my already-favorite FBC recipes. :)


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PostIcon Posted on: Mar. 27 2013, 3:56 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

I get mine at REI.

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PostIcon Posted on: Mar. 27 2013, 3:58 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Ah, good call. :)  Since making most my own food these days, I don't search for many food items at REI anymore.  I'll look for that though.

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PostIcon Posted on: Mar. 27 2013, 4:08 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Oh dear. Looks like I've got yet another recipe to try on the trail.

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PostIcon Posted on: Mar. 27 2013, 4:14 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(tomas @ Mar. 27 2013, 1:08 pm)
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Oh dear. Looks like I've got yet another recipe to try on the trail.

Poor you!  :(

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PostIcon Posted on: Mar. 27 2013, 4:15 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(GoBlueHiker @ Mar. 27 2013, 12:58 pm)
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Ah, good call. :)  Since making most my own food these days, I don't search for many food items at REI anymore.  I'll look for that though.

I get powdered milk there too - milkman or mountain house (might be alpine aire)

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PostIcon Posted on: Mar. 27 2013, 4:52 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(Dicentra @ Mar. 27 2013, 4:14 pm)
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(tomas @ Mar. 27 2013, 1:08 pm)
QUOTE
Oh dear. Looks like I've got yet another recipe to try on the trail.

Poor you!  :(

Yea, I know. My life simply sucks.  :p

If this recipe works, I'll be keeping it in my back pocket when it comes time to impress a lady friend.


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PostIcon Posted on: Mar. 27 2013, 5:15 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(tomas @ Mar. 27 2013, 1:52 pm)
QUOTE

(Dicentra @ Mar. 27 2013, 4:14 pm)
QUOTE

(tomas @ Mar. 27 2013, 1:08 pm)
QUOTE
Oh dear. Looks like I've got yet another recipe to try on the trail.

Poor you!  :(

Yea, I know. My life simply sucks.  :p

If this recipe works, I'll be keeping it in my back pocket when it comes time to impress a lady friend.

Take pics for me if you can! :)


ETA: of the food, not your lady friend.


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PostIcon Posted on: Mar. 28 2013, 8:57 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

White sauce or gravy mix?  What exactly are we talking about and where can I find it? I'm assuming we not talking about brown gravy mix....

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PostIcon Posted on: Mar. 28 2013, 10:21 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

I keep looking for the "Like" button to no avail. MMMMM! Sounds good.

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PostIcon Posted on: Mar. 28 2013, 10:35 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(GottaGamble @ Mar. 28 2013, 5:57 am)
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White sauce or gravy mix?  What exactly are we talking about and where can I find it? I'm assuming we not talking about brown gravy mix....

No. Not brown gravy. That'd be gross.  :laugh:

Think of the stuff you put on biscuits and gravy. White sauce or Country Gravy.

Like this or similar.

ETA: you should be able to find it with the other gravys. If not, Amazon has a bunch of different ones.


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PostIcon Posted on: Mar. 28 2013, 10:39 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(Ecocentric @ Mar. 28 2013, 7:21 am)
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I keep looking for the "Like" button to no avail. MMMMM! Sounds good.

I know, right!  

My knitting forums has this really cool feature at the bottom of each post that lets you click interesting, educational, agree, disagree, love and funny.  I keep looking for that here.  :p


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PostIcon Posted on: Mar. 28 2013, 12:30 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(GoBlueHiker @ Mar. 27 2013, 3:54 pm)
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Quick question, where's the best place to get powdered eggs?

Have you tried Ova Easy? They are dried a different way than other shelf-stable eggs and taste better.

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PostIcon Posted on: Mar. 28 2013, 1:05 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

ahhh haaa. LMAO, yes i thought brown gravy would be odd. GOTCHA now, thankyou. I cant wait to try the salmon one...

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PostIcon Posted on: Mar. 28 2013, 1:15 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(GottaGamble @ Mar. 28 2013, 10:05 am)
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I cant wait to try the salmon one...

That's what these guys are eating. This photo cracks me up.



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PostIcon Posted on: Apr. 18 2013, 1:13 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Made the creamy salmon carbonara...very good indeed.  Thankyou for this one.  I know I have asked this before..but to cook and dehydrate penne pasta...I cook it for 2 or 3 minutes..dehydrate at what temp for about how long?  I used a quick cook pasta..ronzoni or some crap, and didn't care for the pasta. Id rather use barilla plus or a better brand then ronzoni..

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PostIcon Posted on: Apr. 18 2013, 2:04 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Got it. I scrolled back and found it...dehydrating pasta.

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(GottaGamble @ Apr. 18 2013, 10:13 am)
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Made the creamy salmon carbonara...very good indeed.  Thankyou for this one.  I know I have asked this before..but to cook and dehydrate penne pasta...I cook it for 2 or 3 minutes..dehydrate at what temp for about how long?  I used a quick cook pasta..ronzoni or some crap, and didn't care for the pasta. Id rather use barilla plus or a better brand then ronzoni..

Just seeing this. Sorry!

Yes. Use Barilla.  I cook it for about 6 minutes then run it through the dehydrator. It will finish cooking when you rehydrate it.

I like non-pointy shapes... flowers, wagon wheels, elbows etc. Because they won't poke holes in my baggies.


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PostIcon Posted on: Jun. 28 2013, 4:13 pm Skip to the previous post in this topic.  Ignore posts   QUOTE

Dicentra - would this work with angel hair pasta that you cook at camp before mixing in the ingredients?  The point of partially cooking then dehydrating is to have it reconstitute faster?
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