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  • backpack breakfast HELP!

    I,m leaving on a backpack sheep hunt in less than 2 weeks. Everything under control except breakfast. I'm an old guy with old guy guts... can't handle oatmeal, especially the instant stuff..gives me the runs and cramps, lactose intolerant and can'ty eat nuts or anything with small seeds. Usually do a bagel, jam, peanut butter and banana at home. Not eager to take peanut butter into grizzly country as my hunting partner can easily outrun me. Any and all suggestions appreciated. Looking ideally for things I can drive into town and buy at the local Safeway. Thanks

  • #2
    freeze dried

    Mt House has 3 Egg meals to choose from. Also their Granola / milk / Blueberries is good.
    johnnie laird

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    • #3
      Breakfast

      I wouldn't deviate from your normal breakfast regimen. If your digestive system is a little sensitive, don't temp fate with something new and ruin a hunt. I can't see why peanut butter is going to attract bears any quicker than anything else you have for food. You aren't eating salmon for breakfast! A bear is going to be inquisitive regardless. Nope, I'd stick with what works. Throw a few more mothballs around camp instead.

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      • #4
        brakfast

        What is with the mothballs, never heard of that, won't it stink you up also and spook game?

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        • #5
          Backpack breakfast for sheep hunt

          Bearheart,

          You mentioned lactose intolerant and a problem with seeds and such. The Mountain House Blueberries and Granola is a great breakfast food, however it has dried milk ikn it, and all manner of seeds.

          I'd go with dried fruit, jerky and possibly bagels of some flavor if you don't mind carrying them. You could also bring along a breakfast cereal and eat it dry without the milk. Frosted Mini Wheats come to mind. Pilot bread or flavored rice cakes might be an option, with jam or peanut butter. I wouldn't worry too much about bears with that peanut butter; chances of a bear problem are so remote as to not be worth considering.

          Don't know about you, but I can only eat so much of that Mountain House stuff before it starts percolating in my Lower 48; eventually my guts are knotted up like balloon animals.

          Hope it helps!

          -Mike
          Michael Strahan
          Site Owner
          Alaska Hunt Consultant
          1 (907) 229-4501

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          • #6
            breakfast

            Thanks for the tips.The grizzly bear thing is a real issue however. Close bear encounters on 2 0f my last 3 sheep hunts in the area I'm going to. No open season on bears there for several years ( only limited draw type hunting) so bears not afraid of humans at all.

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            • #7
              nix the mothballs!!!

              We spent an hour picking up mothballs in and around an alpine lake last year on a goat hunt on Kodiak.
              The slobs that left them behind didnt realize they were leaving poison all over the area--or maybe they didnt care.

              Leave the mothballs at home! They are toxic and noxious; they have no place on a sheep hunt, especially when success is the goal. Sheep have noses too!
              Proud to be an American!

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              • #8
                breakfast

                Thanks!Advice will be heeded.

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                • #9
                  Breakfast Burritos

                  Originally posted by bearheart
                  I,m leaving on a backpack sheep hunt in less than 2 weeks. Everything under control except breakfast. I'm an old guy with old guy guts... can't handle oatmeal, especially the instant stuff..gives me the runs and cramps, lactose intolerant and can'ty eat nuts or anything with small seeds. Usually do a bagel, jam, peanut butter and banana at home. Not eager to take peanut butter into grizzly country as my hunting partner can easily outrun me. Any and all suggestions appreciated. Looking ideally for things I can drive into town and buy at the local Safeway. Thanks
                  2 cups dried hash browns
                  2 tablespoons dehydrated onion
                  1 tablespoon dehydrated tomato, finely cut
                  1 tablespoon dehydrated red or green pepper
                  1 tablespoon dehydrated mushroom
                  9 tablespoons powdered eggs
                  2 tablespoons powdered cheddar cheese
                  2 tablespoons oil
                  4-6 flour tortillas
                  AT HOME: Package hash browns and veggies in same bag. Eggs and cheese in another bag
                  Cooking on the trail: Hash browns and veggies in pot or bowl, cover with boiling water, let stand 5-8 minutes.
                  Drain excess water (use excess liquid to reconsitute eggs).
                  Heat the oil in a frying pan, and add the hash browns and veggies
                  Cook undisturbed 3-7 minutes until brown and crispy
                  Turn, and add egg mixture over hash browns and veggies

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                  • #10
                    3/4 cup bulgar
                    6 tablespoons dried cranberries
                    3 tablespoons orange powder
                    4 tablespoons toasted, chopped walnuts
                    AT HOME: Place all ingredients, except nuts, in zipper lock bag.

                    Cooking: Add 1-1/2 cups cold water to the bag and let stand overnight. Add walnuts in morning.

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                    • #11
                      Power Discs
                      24 dried figs (for more taste and texture, try other combinations of dried fruits, coconut too)
                      1/3 cup honey
                      4 tbsp. orange juice
                      1 tsp. lemon juice
                      2 1/2 cups unbleached flour
                      1/2 tsp. baking soda
                      1/2 tsp. baking powder
                      1 tbsp. canola oil
                      1/4 cup dark corn syrup
                      2 egg whites
                      1 cup oat bran
                      Directions:

                      Add fruits, honey, orange juice and 2 tbsp. lemon juice to food processor and mix on "chop" setting until figs are finely cut. Set aside.

                      Put remaining ingredients (except oat bran) in mixing bowl.
                      Beat with electric mixer for 3-4 minutes at medium speed.
                      Add fig mixture until everything blends (my mixer can't handle this so I've had to do most of this mixing by hand)
                      Roll 20-24+ balls (I then flatten mine) and coat with oat bran poured on plate.
                      Place balls (discs) on pan and bake at 350 for 10 minutes or until warm and a bit puffy.
                      Place in refrigerator to harden.

                      I then wrap my power discs in tin foil, for easy/clean carrying in my jersey pockets.

                      Comment


                      • #12
                        24 dried figs
                        1/3 cup honey
                        4 Tbsp orange juice
                        2 Tbsp lemon juice
                        2 1/2 cups unbleached flour
                        1/2 tsp baking soda
                        1/4 tsp baking powder
                        1 Tbsp canola oil
                        1/4 cup dark corn syrup
                        2 egg whites
                        1 cup oat bran
                        Mix figs, honey, OJ and lemon juice in a food processor.

                        Mix all other ingredients seperately (except oat bran).
                        Combine 2 mixtures, roll into golf ball sized balls (makes 20-24), coat with oat bran, and bake at 350 deg for 10-15 minutes.

                        Store finished product in the refrigerator.

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                        • #13
                          1 cup regular rolled oats
                          1/2 cup sesame seed
                          1 1/2 cups dried apricots, finely chopped
                          1 1/2 cups raisins
                          1 cup shredded unsweetened dry coconut
                          1 cup blanched almonds, chopped
                          1/2 cup nonfat dry milk
                          1/2 cup toasted wheat germ
                          2 teaspoons butter or margarine
                          1 cup light corn syrup
                          3/4 cup sugar
                          1 1/4 cups chunk-style peanut butter
                          1 teaspoon orange extract
                          2 teaspoons grated orange peel
                          1 package (12 oz.) or 2 cups semisweet chocolate baking chips
                          4 ounces paraffin or 3/4 cup (3/4 lb.) butter or margarine
                          Spread oats in a 10- by 15-inch baking pan.
                          Bake in a 300 degree oven until oats are toasted, about 25 minutes.
                          Stir frequently to prevent scorching.

                          Meanwhile, place sesame seed in a 10- to 12-inch frying pan over medium heat.
                          Shake often or stir until seeds are golden, about 7 minutes.

                          Pour into a large bowl.
                          Add apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well.
                          Mix hot oats into dried fruit mixture.

                          Butter the hot backing pan; set aside.

                          In the frying pan, combine corn syrup and sugar; bring to a rolling boil over medium high heat and quickly stir in the peanut butter, orange extract, and orange peel.

                          At once, pour over the oatmeal mixture and mix well.
                          Quickly spread in buttered pan an press into an even layer.
                          Then cover and chill until firm, at least 4 hours or until next day.

                          Cut into bars about 1 1/4 by 2 1/2 inches.

                          Combine chocolate chips and paraffin in to top of a double boiler.
                          Place over simmering water until melted; stir often. Turn heat to low.

                          Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping (with paraffin, the coating firms very quickly), then place on wire racks set above waxed paper.

                          When firm and cool (bars with butter in the chocolate coating may need to be chilled), serve bars, or wrap individually in foil.
                          Store in the refrigerator up to 4 weeks; freeze to store longer.
                          Makes about 4 dozen bars, about 1 ounce each.

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                          • #14
                            1 cup Oat Bran
                            1/2 cup Toasted Sunflower and/or Sesame seeds, ground (food processor)
                            1/2 cup Soy Milk Powder
                            1/2 cup Raisins
                            2T Carob Powder (or cocoa)
                            Mix well, then add to:


                            1/2 cup Brown Rice, Cooked and Minced (food processor)
                            1/2 cup Peanut Butter
                            1/2 cup Honey
                            Stir and knead until thoroughly mixed.
                            A cake mixer works well for this.
                            The bars can be reasonably soft, as a night in the fridge helps to bind it all together.
                            Roll or press out about 1cm thick and cut.

                            Makes about 16

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                            • #15
                              1/2 cup (or maybe a little bit more) oatmeal
                              1/4 cup Carnation low fat powdered milk
                              1/3 cup raisins
                              1/3 cup mixed nuts (chopped walnuts & sliced almonds)
                              a dash of shelled sunflower seeds
                              1 tablespoon of brown sugar
                              Mix ingredients thoroughly in a bowl and pour contents into a baggy.
                              When ready to eat breakfast all you have to do is dump contents from the baggy into a pot and add 2 cups boiling water.

                              Let contents sit for two minutes, then serve.

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