What's your secret ingredients? | High Sierra Topix  

What's your secret ingredients?

Have a favorite trail recipe or technique you'd like to share? Please do! We also like reviews of various trail food products out there. The Backcountry Food Topix forum is the place to discuss all things related to food and nourishment while in the Sierra wilderness (as well as favorite trail head eateries).
User avatar

What's your secret ingredients?

Postby maverick » Sat Oct 23, 2010 11:37 am

Do you have a special/favorite, herb, spice, or seasoning that you take on every trip
to add flavor to your meals, and you cannot go with out?
Salt, basil, onions, garlic, hot sauce, curry, pepper, wine, what?



User avatar
maverick
Forums Moderator
Forums Moderator
 
Posts: 8039
Joined: Thu Apr 06, 2006 5:54 pm
Experience: Level 4 Explorer

User avatar

Re: What's your secret ingredients?

Postby markskor » Sat Oct 23, 2010 11:49 am

Usually a little rosemary or basil, (BTW, always a big fan of good herb ;) ), garlic, EVOO, red pepper flakes, pepper/spice mix (fish mix), and often, a wedge of hard cheese - Asiago is nice.
Mountainman who swims with trout
User avatar
markskor
Founding Member & Forums Administrator
Founding Member & Forums Administrator
 
Posts: 2048
Joined: Fri Oct 28, 2005 5:41 pm
Location: Mammoth Lakes
Experience: Level 4 Explorer

User avatar

Re: What's your secret ingredients?

Postby maverick » Sat Oct 23, 2010 11:58 am

Markskor writes "(BTW, always a big fan of good herb)", is that Humboldt grown basil?
User avatar
maverick
Forums Moderator
Forums Moderator
 
Posts: 8039
Joined: Thu Apr 06, 2006 5:54 pm
Experience: Level 4 Explorer

User avatar

Re: What's your secret ingredients?

Postby rlown » Sun Oct 24, 2010 8:03 am

for my trout "stir fry", i add basalmic vinegar to the fish, onions, garlic and morel mushrooms.
User avatar
rlown
Topix Junkie
 
Posts: 5350
Joined: Thu Oct 25, 2007 5:00 pm
Location: Petaluma and Wilton, CA
Experience: Level 4 Explorer

User avatar

Re: What's your secret ingredients?

Postby maverick » Sun Oct 24, 2010 12:12 pm

Morels, wow Rlown, that is fancy.
We in the states do not appreciate mushrooms as they do in Europe or Asia.
Up in Mendocino County there is a forested area that is well known for it is Porcini
Mushrooms that sometimes grow over a pound in size, and all the cars parked
at the side of the road have D, I, H, F, A decals on them.
User avatar
maverick
Forums Moderator
Forums Moderator
 
Posts: 8039
Joined: Thu Apr 06, 2006 5:54 pm
Experience: Level 4 Explorer

User avatar

Re: What's your secret ingredients?

Postby rlown » Sun Oct 24, 2010 12:28 pm

should learn to love the mushroom(s). In dried form, they weigh nothing.. with the proper prep, they add a nice texture to any cultural dish.

My morel "supplier" is in Oregon.. Not sure still where Markskor get's his "basil". He cooks a tasty meal, though..
User avatar
rlown
Topix Junkie
 
Posts: 5350
Joined: Thu Oct 25, 2007 5:00 pm
Location: Petaluma and Wilton, CA
Experience: Level 4 Explorer

User avatar

Re: What's your secret ingredients?

Postby Wandering Daisy » Sun Oct 24, 2010 1:41 pm

Butter adds flavor plus lots of calories. Real garlic.
User avatar
Wandering Daisy
Topix Junkie
 
Posts: 2607
Joined: Sun Jan 24, 2010 8:19 pm
Location: Fair Oaks CA (Sacramento area)
Experience: N/A

User avatar

Re: What's your secret ingredients?

Postby rlown » Sun Oct 24, 2010 2:04 pm

hmm.. never thought about bringing butter, but i guess it would depend on the heat. EVOO seems to be my game these days.. fit's nicely in a 500 ml nalgene, and in my pack..
User avatar
rlown
Topix Junkie
 
Posts: 5350
Joined: Thu Oct 25, 2007 5:00 pm
Location: Petaluma and Wilton, CA
Experience: Level 4 Explorer

User avatar

Re: What's your secret ingredients?

Postby PatrickQuin » Sun Oct 24, 2010 2:16 pm

I did a cateering event this summer. I have a ton of left over garlic/parsley/salt/pepper "compound butter" in the freezer. I cut a block off of that and double bag it, it works wonders. Its fantastic in cous cous, on ravioli, but most of all with trout. Once this supply runs out it will definately be cooked up again for future trips.
User avatar
PatrickQuin
Topix Regular
 
Posts: 111
Joined: Thu Jul 23, 2009 11:10 am
Experience: N/A

User avatar

Re: What's your secret ingredients?

Postby rlown » Sun Oct 24, 2010 2:21 pm

PatrickQuin wrote:I did a cateering event this summer. I have a ton of left over garlic/parsley/salt/pepper "compound butter" in the freezer


If we knew where you lived, guess what we'd be stopping by to pick up!! :)
User avatar
rlown
Topix Junkie
 
Posts: 5350
Joined: Thu Oct 25, 2007 5:00 pm
Location: Petaluma and Wilton, CA
Experience: Level 4 Explorer

User avatar

Re: What's your secret ingredients?

Postby maverick » Sun Oct 24, 2010 3:34 pm

Rlown, I order mushrooms(dried, and fresh) from Oregon when I have larger
function to cater.
User avatar
maverick
Forums Moderator
Forums Moderator
 
Posts: 8039
Joined: Thu Apr 06, 2006 5:54 pm
Experience: Level 4 Explorer

User avatar

Re: What's your secret ingredients?

Postby rlown » Sun Oct 24, 2010 5:45 pm

order shrooms? what's that about? it's my friend and he harvests them by the gallon.. free.. yes, i have good friends.. go figure.. :retard:

compound butter would go nicely as well, but.. season is over..
User avatar
rlown
Topix Junkie
 
Posts: 5350
Joined: Thu Oct 25, 2007 5:00 pm
Location: Petaluma and Wilton, CA
Experience: Level 4 Explorer

Next

Return to Backcountry Food Topix



Who is online

Users browsing this forum: No registered users and 1 guest