Day food

Balagan

Thru Hiker
Fromage et saucisson for me. Cheese and dried sausage is something you can never get tired of given the availability and variety in France.

I could never get into the GORP or crushed crisps thing, it's just too gross.
 

el manana

Thru Hiker
Perishables for day 1-2, sandwiches, pork pies, veg samosa.

For longer, cheese oatcakes, salted peanuts, babybels, peanut butter, bacon fries, jaffa cakes, tuc crackers, chocolate, protein bars.

Strong flavours and unhealthy treats that will lodge in my aorta are the preference.
 

Ken T.

Section Hiker
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EM-Chiseller

Thru Hiker
Next trip... I'm going retro...

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Pack of four... should last half a day...

All I need now is Opal Fruits...

Toasted opal fruits over an alcohol flame.... Hmmmm I imagine they're not quite the same as over a woodgas stove.... You could soften them on a piece of foil.... Would look dodgy but I remember the joy of my first toasted opal fruits.... Marshmallows never got a look-in after that lol
 

Teepee

Thru Hiker
Marathon/Sncikers are utterly fantastic, but don't do well in the cold...it's like trying to bite through a stick. I'm sure I've used one a peg mallet before.

It's not like these are poor at any time... but when it's sub freezing, they deliver an eating experience Willie Wonka would be proud of;


The summiteers choice; Tunnocks Caramel Wafer. :drool:
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They shatter into a bazillion pieces in the cold, coating the inside of your mouth instantly with waffery goodness. It's like Thor has prepared it with a hammer.

Instant Tunnockgasm ensues.
 

cathyjc

Thru Hiker
I usually carry a snickers bar (or2) and then they come home with me again - usually in a different "shape" from when they left - having been melted and squashed a bit.
Our fridge is rift with such items….. :oops::oops::oops:
 
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Foxster

Section Hiker
I got fed up with dried meat/cheese/oatcakes/snickers so I had a thorough root around Tescos last year and the best thing I found was John West (and other brands) little no-fridge plastic tubs with tuna, salmon, crab etc. They weigh very little but make a really tasty lunch on crackers.

My son won the fanciest lunch award though this summer when he opened his pack to reveal a little jar of caviar to dollop on his crackers. Flash sod. My plan to top him when we go camping at xmas is to take some really good pate and a half bottle of champagne.
 

Balagan

Thru Hiker
My son won the fanciest lunch award though this summer when he opened his pack to reveal a little jar of caviar to dollop on his crackers. Flash sod. My plan to top him when we go camping at xmas is to take some really good pate and a half bottle of champagne.
Also available in a hiker-friendly package:
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Odd Man

Thru Hiker
Last night I over-roasted some Halloumi slices. They were dark golden brown. I thought they were ruined, but they were crispy on the outside and chewy on the inside, so they lost a lot of water. I think I'll try to make Halloumi 'crisps' by chopping it into smallish cubes and then roast until they are golden.

The same can be done with Cheddar or other fatty cheese. Once you remove the water, bacteria doesn't like to grow on fat, so you should be fine a few days just like with Chorizo etc. High protein, high fat and high calorie food.
 

Taz38

Thru Hiker
Day food, you mean chocolate? :p


(Why are you 12 st madam, despite spending a fair bit of time outdoors or running after teens?)
 

Odd Man

Thru Hiker
Surely @Lempo you would know how good those Sachets are with Arnotts Shapes? I saw them in NZ. No mess -crumble the salty, carbo rich shapes into the sachet and take a trip to gourmand heaven. BBQ shapes and tuna mmmm

I did saw them there, but funnily enough the only time I ate them was when I spent a few weeks in Perth. I can't remember the flavour though, I just bought a flavour that was on sale. I have to say I prefered sour cream & onion rice cakes over Shapes, and don't get me started on pretzels...

I haven't eaten tinned tuna in ages, until recently. When I was hiking in Finland as a young buck, our meals would consist of tinned tuna & rice or mash & spam, or mediocre camping meals. Carrying all these tins required the 3kg external frame 80l pack... :D

Now I just eat tuna out of the tin with nice dollop of Herbamare herbal salt on top alongside with boiled eggs which get the same treatment.
 
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I did saw them there, but funnily enough the only time I ate them was when I spent a few weeks in Perth. I can't remember the flavour though, I just bought a flavour that was on sale. I have to say I prefered sour cream & onion rice cakes over Shapes.

Ah well as a foreigner I shall forgive you.:thumbsup:
I have gone off cooking at all unless it's really cold. Those tuna sachets are so adaptable and your plate/bowl as well. The shapes with some of your Haloumi (I grill it at home) in there with the flavoured tuna. Bonzer.
 

Jim_Parkin

Ultralighter
I usually carry a snickers bar (or2) and then they come home with me again - usually in a different "shape" from when they left - having been melted and squashed a bit.
Our fridge is rift with such items….. :oops::oops::oops:
Muriel Gray went on about the squashed mars bar in of my favourite books: The First Fifty - Munroe Bagging Without a Beard.

Given what she says about the town in the book, I find it amusing that I bought it in Avimore Tourist Information centre.
 

Jim_Parkin

Ultralighter
Last night I over-roasted some Halloumi slices. They were dark golden brown. I thought they were ruined, but they were crispy on the outside and chewy on the inside, so they lost a lot of water. I think I'll try to make Halloumi 'crisps' by chopping it into smallish cubes and then roast until they are golden.

The same can be done with Cheddar or other fatty cheese. Once you remove the water, bacteria doesn't like to grow on fat, so you should be fine a few days just like with Chorizo etc. High protein, high fat and high calorie food.

My daughter brought back "Lava snacks" from Iceland, which were based on the bits of toasted cheese that had fallen onto the grillpan.
 

Odd Man

Thru Hiker
My daughter brought back "Lava snacks" from Iceland, which were based on the bits of toasted cheese that had fallen onto the grillpan.

I don't know them, but I can imagine exactly what they are.

You can do parmesan crisps easily just by grating parmesan on little piles on oven tray and roast them until they are gold brown.

Then there are these: https://www.cheesies.co.uk/ but I think you can make these at home cooking cubes of cheese in the oven on low temp.
 
Rub a nice fresh and oily garlic clove vigorously then brush (spray is no good) Lebanese/Maltese bread with a good strong olive oil with salt and pepper mixed in. Bake in the oven on low heat till light brown. Chuck some cayenne or chilli on too.
 
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