Real Name: Anonymous
|Posted: Thu Jun 05, 2008 2:19 am Post subject: All around trail spices
|Now i can't say how accurate this is but the two things that i always keep with me in my pouch are dried, chopped onions and caldo de tomate. The dried onions are easily purchased in the grocery store in the spice area. I presonally only use Fiesta Brand but that because i prefer to purchase only Texas products when i can. You gotta support your local economy even if it costs a bit more.
Caldo de tomate is made by the Knorr Company. The label is yellow and green and says Caldo de Tomate con sabor de pollo. Basically it's tomato and chicken bullion but this is in powder form. If you've ever had Mexican (or Spanish) rice in a resturaunt this is what gives rice the red color and flavor. I use it in my rice just like my mother and grandmother do. If you have a Mexican or Latino aisle in your supermarket, you'll find it there.
Here's my tried and true supper:
palm full of rice
3-4 strips of jerky (mine are usually 1/8 thick and about middle finger length
1/2 remmington #11 presussion cap lid of caldo de tomate and dried onion (you decide the ratio)
Throw contents in a half corn boiler of water and let simmer till the rice is done. I find that when the rice is done, the jerk is tender but because of the jerk, i usually put way more water then would be required for just rice alone.
I have found that 5 days worth of rice, jerk and seasonings weighs less than a pound and will always make a good meal but the only thing i can't say is how historically accurate they all are.
Comments are welcome.