To Save Money Backpacking, Take Food

(Page 8 of 8)

May/June 1985
 
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Never reject a food idea because you won't be able to add some suggested frill, such as browning the dish on top after it's cooked. And unless the idea of pressing graham cracker crumbs into the bottom of your Sierra cup excites you, spread the crust mix over your no-bake cheesecake.

RELATED CONTENT

If you don't like messing with a reflector oven, keep in mind that many baked goods can be prepared pancake-style in a skillet. (So what if your gingerbread comes out looking weird? You want it to taste good, not to grace the cover of Bon Appetit.)

JUST LIKE HOME COOKING? DREAM ON!

Show me folks who swear they eat better on the trail than at home, and I'll show you folks whose dinner invitations you'll want to decline. The cold reality of trail eating is that a camp stove is not a range, a backpack is not a refrigerator, and science has yet to find a way to dehydrate Caesar salad, leg of lamb, or bourbon on the rocks.

Nevertheless, by planning carefully and shopping creatively, you can make your camp meals more enjoyable to prepare and eat, you'll have extra traveling money jingling in your hiking shorts . . . and the camping boutiques and designer trail-food manufacturers will be left holding the foil bags.

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