Feb 19 2015
Fast food is seldom good, and good food is rarely fast. This is bad news for skiers and snowshoers, who appreciate a hearty hot meal at the end of a long day on the trail. And it’s not exactly good news for spring paddlers, either, who’d welcome a quick and easy supper on their first night in camp. So… Fast food or good food: Which is it to be? This recurring dilemma confronts camp cooks in all seasons. The usual answer is a meal conjured up from some colorful box or shiny foil packet. Occasionally this yields a pleasant surprise, though this doesn’t happen often. But what’s the alternative? Where do you turn when you want good food, fast?
To your refrigerator, that’s where. Or your freezer. The strategy is simple. Bank meals in advance of need. Make a big pot of a favorite dish when time permits, eat what you want, and freeze the rest. Then, when a quick meal is needed at the end of hard day, just open the fridge, remove your already prepared meal, heat, and eat. Or if you’re headed out for a spring weekend, simply tuck the frozen meal in a pack. By the time you reach camp, it will likely have thawed and be ready to drop in the pot. Of course, winter campers can keep enough prepared food hard‑frozen to last right through a weekend — or even a week — provided that no unseasonable spell of warm weather intervenes, that is.
The bottom line? You can have have good food, fast, if you just make favorite meals in quantity. Then freeze them, and hold these frozen culinary assets in readiness until the need is greatest. The possibilities are limited only by your imagination, but you’re sure to have a favorite. And what’s mine? That’s easy: Hot Chili … Read more…