[Sca-cooks] So... here's a challenge I'm taking on

[Aruvqan]

I love boil in bag =) Until the house fire we had a sous vide setup with 
vacuum sealer and it was great =) I remember the original rush of vacuum 
packing back in the 70s with the Daisey Seal-a-meal =)

You can do some good customizing for dietary needs without taking up a 
zillion cooking pots! Just one large one with boiling water - sort of 
like the original cook in wrapped bundles that ended up becoming stuff 
like plum puddings - now *there* is an idea - boil in bag plum puddings 
- I could seal individual servings of finished puddings and toss them in 
the freezer so I can heat them up when I want some. Wonder if homemade 
hard sauce would store well in one of those fill it yourself tubes ... 
https://www.rei.com/product/696007/coghlans-squeeze-tubes-package-of-2?CAWELAID=120217890000821565&CAGPSPN=pla&CAAGID=15877492480&CATCI=pla-126983807080&cm_mmc=PLA_Google|404_11805|6960070016|103f8e77-b54f-4df9-96a9-5c0270c6f728|pla-126983807080&lsft=cm_mmc:PLA_Google_LIA|404_11805|6960070016|103f8e77-b54f-4df9-96a9-5c0270c6f728|pla-126983807080&gclid=CJ3r8ZjCis8CFRFahgodMe0FdA 
... =]

Actually, these would be great for homemade condiments like the pear 
mustard Phlip has a good recipe for. I hate packing for road 
trips/camping/events in glass, and have been revisiting the boil in bag 
thing as we are in the market for a new vacuum sealer to replace the one 
that melted in the fire and was wondering if we should get a larger 
'commercial' version. Rob and I want to get back into going to Pennsic 
but physically we are getting older and needing to get into more gentle 
camping methods. When I was doing the Harbingers Bash, I went with a 
good basic vegan minestrone and cheater 'antipasto salad' with stuff on 
the side that could be added in to modify for people who wanted animal 
protein and different stuff and while I do want to do more period 
recipes [we had some seriously fun dinners like the all Roman one with 
the beets and greens and pear patina, or the time we used alternate 
methods pounding walnuts into white sals =) ] physical difficulties make 
the idea of precooking a bunch of stuff during the months preceeding the 
camping season a good practice.

And on an odd note, Rob and I just bought a 14' box truck so we are 
giving up the Pennsic storage locker - now we can keep it all at home, 
and haul large loads to events =) One thing coming home from the locker 
is our propane freezer and apartment sized 4 burner propane/LP range=) 
Talk about great for local events needing a fast addition of a cooking 
appliance!


On 9/12/2016 2:51 PM, Johnna Holloway wrote:
> Boil a bag individual servings might be the way to go. What are the expenses looking like?
> Looks like rice would work. If you can prepare it, and not knowing your kitchen set-up, I can't say for sure, you could serve it as a side dish and serve fried rice leftovers.
>
> Johnna
>
> Sent from my iPad
>
>> On Sep 12, 2016, at 11:21 AM, Terri Morgan <online2much at cox.net> wrote:
>> Breakfasts: instant (I know!) oatmeal, oatcakes with fruit, and for the
>> diabetic diners (I have 2), boil-a-bag omelettes, snipped
>>
>> Hrothny
>> *I should check for carrageenan in that, it just occurred to me.
>>
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