what does “boil and set” mean?

[D T]

I’m not worried about aliens controlling my mind, just worried about them reading my thoughts and stealing all of my knowledge of UL backpacking. Do you think the cozy is enough, or should I carry foil just in case.

[Kevin Pietriyk]

This is my pitiful first attempt at making a ziploc cozy. It weighs 40 grams. The material that I used from a car sunscreen is starting to de-laminate badly, but it’s done the job so far.

I’ve come across so many good ideas out there for food, that I can’t believe that some people allow themselves to become bored by eating the same thing(s) over and over.

[Sarah Kirkconnell]

Be sure to take the emergency blanket to wrap around you ;-)

Anyhoo, another thing about cozies that is overlooked, is that they can also keep cold stuff cold while hiking! If you like carrying cheese, cream cheese, sandwiches, etc the first day out, put them in the mylar cozies-it will act like a lunch bag. Especially if you pack a bag of frozen water in with it. Yes, it adds a bit of weight, but you can drink the water after it melts!

As for the instant pudding question up above, that is easy! Take a packet of instant pudding and add 2/3 cup dry milk. Add about 1 3/4 cups cold water to said mix in a quart bag. Seal well, and shake for 2 minutes like crazy. Then find a stream, river or snow field to park it in while you eat dinner. Sugar-free pudding sets up better because it has milk added to the mix (which is why you can use non-fat milk to make it). Using a bit less water helps firm it up.

[Laurie Ann March]

Sarah: there is no difficulty with regular pudding if you know how to do it properly. I steer clear of the sugarfree stuff because I don’t want chemicals like aspartame to be consumed by myself or more importantly, my young son. Just an opinion/preference. I’ve also made wonderful mousse like pudding (Jello brand as the base) without the need to chill it at all… in 95F weather even.

Kevin: I have to agree with you about being able to avoid the boredom with the multitude of ideas out there. I think people are also somewhat intimidated by making their own foods and using a dehydrator. Gee, I’ve even gone as far as to make pastry on a 3 week hiking trip. Let me tell you it was super easy and my travelling companions certainly enjoyed having a meal that wasn’t already all chopped up.

[Sarah Kirkconnell]

Sugar free weighs a lot less ;-) And when one is UL, every gram counts!
The regular pudding isn’t any better in my eyes though. It has the same amount of fake colors and flavors as the SF ;-) I myself don’t eat any instant pudding these days. But if my son wants it, he gets SF as it packs smaller and lighter.

[Laurie Ann March]

Recently my doctor informed me that aspartame use can result in an accumulation of formaldehyde in the brain and can cause problems with the central nervous system. It also mucks with your insulin.

If I am worried about the 15 gram difference per serving in a consumable I’d rather leave it at home than put something like that in my son’s body or mine. Kids don’t need artificial sweeteners.

That and (in my opinion) aspartame tastes gross.

[Caleb Wininger]

Yeah! Keep it going ladies!

[Sarah Kirkconnell]

;-) Nah, everyone has their own views. I just know us lightweight packers cut corners when we can!
As fer pudding, well, homemade pudding is pretty dang easy on the trail if one likes to cook. And it doesn’t have anything icky in it. There is a neat recipe I saw recently for a bulk dry mix. Homemade pudding is pretty good warm, especially in winter. Figure I might try it on our next winter trip, since we’ll be doing igloos with a kitchen area. And having a pulk means I don’t have to go ultra light ;-)

[Laurie Ann March]

This isn’t a battle – it is a discussion (smiles).

We are a diverse group here and it would be totally boring if everyone agreed about everything all the time.

For me – well if I won’t put it in my body at home I am certainly not going to put it in my body on the trail for the sake of a few grams per serving. That goes for aspartame, overly high sodium and items laced with things I cannot pronounce. I’d cut an extra inch off my toothbrush handle or my comb before I’d settle for something that doesn’t suit my tastes. So maybe that means I’ll never be true to UL by Sarah’s standards.

Many times Sarah and I will be in a position where we have to agree to disagree about food.

Caleb: Glad you are enjoying this ;)
I too enjoy a good debate and it is always interesting to hear the other side.

Sarah and I have a long history of being on the opposite side. I don’t like to use pre-made, store bought items like boullions and overly salty soup bases in my meals like Sarah does. I’m into lightweight with food and not super ultralight. I plan my menus so that anything that is heavier gets consumed before the more difficult parts of the trip.

I prefer to make and dry fresh ingredients because I want my food to taste every bit as wonderful as it does at home. Drying leftovers from the day’s supper is a great way to do this. I could easily take one of my home-dried, lightweight, backpacker meals and serve it to guests at home.

For the most part, the foods I make for camp are equivalent in field prep time and fuel consumption – so there is a point where we are all on the same page.

Anyway I enjoy these discussions. They make me think and sometimes spark an inspiration.

lol – maybe we should have a pudding shake-off!

[Sarah Kirkconnell]

I always call for low sodium bullion in any recipe. It is incredibly easy to make a homemade version of it. It is a great way to add flavor and depth to recipes, along with a punch of V B12.
In the past year due to my dietary changes I have changed how I eat completely. It actually is incredibly easy to eat whole foods and still be UL. It is all about choices and what one carries.
I posted a new thread on an easy recipe that is both whole and has nothing to fear ;-)

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