• Leon H posted an update in the group Group logo of Food On & For The RoadFood On & For The Road: 8 years ago

    I usually carry a base “kit” of some mixed herbs, some cous cous (dry, light, packs down small) and/or semolina. Sometimes beef stock. A classic my mate does is simply boil beef stock, chop and onion and throw it in. Throw in a few handfuls of semolina to give it some bulk, serve with bread straight out of the pot. That will fill you up hardcore, yet is very light to carry and easy to make.

    • Great idea to carry a base kit Leon… I like the “light and packs down small” part 🙂

      • Thanks Toni – other advantage of the base kit is everything in there will keep for years and years and years with no refrigeration 🙂

        • Cool 🙂 And yet another advantage: less problems with local cuisine in remote regions LOL – I remember the road side restaurants in countries like cambodia, oh boy – I am not at all a picky eater but that was really bad at times – needless to say I got sick as well a couple times 🙁