High Sierra Topix

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?

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.

Markskor writes "(BTW, always a big fan of good herb)", is that Humboldt grown basil?

for my trout "stir fry", i add basalmic vinegar to the fish, onions, garlic and morel mushrooms.

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.

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..

Butter adds flavor plus lots of calories. Real garlic.

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..

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.

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!!