Originally Posted by FCloud9
This is a great thread with full spectrum of dining options used by all.
While we're talking kitchen galley- purpose we add additional great ideas for
Pantry, refrigerator, and cabinet storage ideas for stocking for a two week trip.
What are your top priorities for frig storage and freezer?
For menu planning, do you only take ingredients for first two weeks or more for other meals?
What kitchen pantry items and spices do you always take?
Do any of you take toasters, blenders,bread machines, popcorn makers, electric griddles or crock pots?
We got into a totally pared-down culinary collection for the 16-foot Bambi as there just wasn't room to store an entire batterie de cuisine
. Also, we boondock a lot, and can't run the plug-in utensils off the batteries or limited generator hours. The chance of breakage is always a consideration.
We have a stainless-steel stovetop tea kettle. Obviously useful for tea, but we also carry a stainless steel coffee carafe, plastic cone, and filter papers for drip coffee. Sometimes we brew coffee directly into a thermos.
Stainless steel tea pot.
One small Le Creuset saucepan with lid, one 8 " cast iron frying pan.
4 nesting plastic wash tubs. Useful in desert boondocking, for water management (washing dishes outside, saving shower water from filling up the waste water tank and sparing the hot water, storaging various loose items, &c.)
Small plastic cutting board, large flexible thin plastic cutting board.
Assortment of small hand tools, such as grater, garlic press, small strainer, kitchen knives, big spoons, dishwashing- and basting brushes.
Three large nesting stainless steel bowls, used mostly for salads.
A few plastic leftover containers with lids, plastic Ziploc bags.
Cheap but real crystal wine glasses, well packed.
There's more, but I can't think of what at the moment.
I have considered a small crockpot for our larger Bambi, but not much else: it's too space inefficient for a small trailer.
If we are on the road a lot or boondocking, we take 2-4 of those blue gel freezer pacs. On the road, or when trying to spare the batteries at the campsite during the day when we're out, we turn off the fridge and put the frozen gel pacs in the fridge, which works extremely well to keep everything cold. (We don't drive with the propane turned on.) At night with the batteries on, we refreeze the gel pacs, and they're ready for the next day.
Due to limited kitchen counter space (also for the 19' Bambi) we try to keep cooking very simple. For a short trip, I cook & bake a lot of food ahead of time, then simply reheat it; as well as prepare cold foods like hummus and vegetable spreads. We eat a lot of green salads. Breakfast is usually granola, soy milk, and fresh fruit or juice. Lunch is often wraps, because the wraps don't tend to get stale, squashed, broken, or crumbled like bread or crackers; and can be used as flour tortillas.
Soy milk, OJ or carrot juice. Coconut water, beer, white wine, beer.
We used to pack meat, cheese, and dairy milk, but have switched to a more vegan diet, so eat a lot of tofu these days. Other vegan "must-haves" are nutritional yeast, raw nuts, and soy milk. (Almond milk tastes better but lacks protein.)
Canned artichoke hearts, sun-dried tomatoes (not oil-packed,) pickled beets, and decent olives dress up many meals.
Plain canned beans as staple protein sources.
A few all-purpose herb blends: a sort-of Italian one, chili powder, cinnamon sugar, pepper, salt.
Soy sauce (ideally in small restaurant-type packets,) Worcestershire sauce, red wine vinegar, EVOO, hot sauce (These have a tendency to leak, so pack accordingly.)
A few condiments like jam, mustard, and horseradish.
some of the quicker-cooking pastas, basmati and/or Minute rice
small quantities of flour, sugar, baking soda & powder
dried snacks like nuts (generally raw or dry-roasted,) crackers, veggie chips.
Coffee, tea, red wine
For a long trip to a more remote area (such as Death Valley,) we might pack a food box in the back of the truck with extra canned goods and packages of dry foods.
We've camped as long as 6 weeks away from home, but not all in one place, so usually we've simply restocked at a supermarket on our route rather than trying to take everything from home all at once. Most fresh produce doesn't keep too well after a week!
In my view, it's best to keep it simple. I like to cook elaborate dishes, but this works a lot better in my home kitchen than in a galley. Best to make such things at home ahead of time, then refrigerate or freeze them for your expedition.
Yes, venue permitting. We grill tofu and vegetables: grilled asparagus, eggplant, peppers, &c come out really well this way. Sometimes we use our Dutch ovens.
Of course, a lot depends on what you like to eat!