Grilled Jambalaya

Hello World,

I'm heading out to the sierras for a backpacking trip in the greater hetch hetchy ecosystem of the sierras. On the menu is a variety of goodies, including a smoked jambalaya, good bars, and fake meat. The jambalaya is a more robust version of the stuff I made last season. I added some shredded chicken to the mix, and more veggies.


I soak some apple wood over night for generating smoke


and prepare some fresh veggies


GARLIC


onions and jalepenos


bell peppers


smoked over low heat for a while


Cook it up with some diced tomato, rice, and chicken broth


shred the chicken with forks


Dry 10 hours and flip over


until dried completely


Gratuitous grill photo !

Cheers y'all, I'm out of here for a very well deserved vacation.

Yours,
Cayenne

Calories per gram ratio

Lets brainstorm about Calories per gram.

Fat is 9Cal/g
Carbs are 4Cal/g
Protein is 4Cal/g

For most intents and purposes, Calories only come from these components of food, and the amounts per unit of the food is known from internet databases.

Looking only at these components, there is a linear relationship between percentage of Calories from fat, and Calories per gram of digestible matter.

Calories_Per_gram = (PercentCaloriesFromFat / 20) +4

A "perfect" food would contain only these components in significant quantities. Crafting a recipe for any given Caloric density would be a simple matter of punching in the numbers into the equation to determine the needed fat percentage, and building from that.

PercentCaloriesFromFat = 20 * (Calories_Per_gram - 4)

Protein : Carbohydrate ratio would be a matter of when the fuel was to be burned. I like proteins at night, and carbohydrates in the day, both with generous amounts of fat.

I have a variety of isolated proteins, carbohydrates, and fats. Preparing a menu could be a simple matter of seasoning protein and carbohydrate blends and preparing those with water and fat on the trail. Except I want, and need, texture to my foods.

The challenge in optimizing the Cal/g ratio then becomes a function of creating enjoyable texture from carbs and proteins, that can be dried and rehydrated later. These should be crafted in a way that would allow the maximum amount of fat to be tolerated during the meal. This would seem to be the next step in the fake meat project I started last year, but I am not sure. If I want to push the Cal/g ratio higher, I need to be able to find a texture I enjoy when prepared in fat.

Since I've never kept stats before, the bars are my current record on a Cal/g scale. I typed up the recipe for the bars today, so as soon as I select some pictures it will be ready to post.

I'm thinking I can make a hot dinner that breaks 6 Cal/g.

Cheers,

COMING UP !
Trinity alps trip report, and strawberry electrolyte chewable gel.

Ravioli :: No Recipe

I haven't posted anything in a while. I got sick with bronchitis, and pretty much took a month off from life. I'm still a little bit depressed, but things are starting to look up again.

I am thinking about making a ravioli for the trail, a nice protein rich packet of flavor wrapped in a high carbohydrate dumpling. My gut instinct says I want beef stew inside a chewy dumpling, with a gravy type of sauce. I'm still thinking about the best way to go about doing such a thing for the trail.

While I don't have a recipe to share yet, I do have some gratuitous photos, just keep scrolling till you find them. I'm still playing with the fake meats, here as a ravioli filling.

Enjoy, and Thank You,
Cayenne


Four egg yolks, some egg white, and a splash of oil are massaged into one cup of flour, wrapped in plastic and set out to rest for an hour at room temperature.


roll it thin, and cut out ravioli halves with metal shot glass


add some filling


put another circle of dough over the filling, and seal with a fork


repeat until you have enough to cook


cook and serve. I ate these with browned butter and a carrot chutney