oaf@mit-vax.UUCP (Oded Feingold) (03/31/85)
I'm interested in recipes/instructions for use on expeditions, where weight and caloric content are critical. I have some experience in cooking and menus for mountaineering (summer and winter), but could stand some suggestions. [I teach a winter mountaineering course at MIT - the standard complaint is that the food section contains too few recipes.] I'm especially interested in the following topics: 1) Freezing foods so they aren't messed up. Can you do something with an orange that will leave it edible, once unfrozen after a week at -20? Can you prepare things so they survive repeated freeze-thaw cycles? 2) Drying and freeze-drying foods at home. Also other methods of food preservation that don't add too much weight. [Two subfields here, one for winter use, one for protection against decay in the summer.] Eg: Salting, sugaring, 3) Ethnic menus, especially fairly spicy ones (what do the Japanese Everest expeditions eat?) 4) Vegetarian and other special menus with high caloric content and dense protein/weight ratios. Mail to me. Thanks in advance. Summaries to those who request them, and to the newsgroup if interest warrants. Cheers, -- Oded Feingold UUCP: mitvax!oaf MIT AI Lab Arpa: oaf%oz@mit-mc.ARPA 545 Tech Sq. AT&T: 617-253-8598 work Cambridge, Mass. 02139 617-371-1796 home (and answering machine)