Sunday, 3 June 2007

Food for thought

An experiment for next weekend in the Lakes. I most definitely am not a vegetarian and like at least a bit of meat with a camp meal. Peperamis are OK - they keep until opened but you can eat just so many. Beef jerky in sealed packs is alright. However, today I went to my local butcher and bought a chunk of smoked dry-cured bacon. He says smoked will keep longer than unsmoked and should be OK in a backpack for a week or so. In his shop, it isn't kept in a fridge; he says the cool atmosphere in the shop suits it well. A bit of this chopped up in a pasta or rice meal should be pretty good. I might also try frying some up for breakfast on the Trangia.

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