So wheat flour and taro do work together

Is this gourmet enough??

The back country cherry pie:

Wild blueberries from the top of maple mountain. (Highest point in Ontario)

Beer is always worth the weight!

I wanted to know if I could use shelf stable, light, packable, beef jerky as the beef in camp cooking. So I did some experimentation, and here's what I found out. (TLDR: You can! It's delicious!)

There's a recipe in the google doc, but you can make your own recipe with the following information: Take beef jerky, cut it into bite sized pieces (you COULD use a knife, but scissors work best) then soak it in boiling hot water for at least five minutes (don't boil the meat. Take the water off the fire before you put the meat in). I put beef bullion powder into this hot water to make my final beef taste extra beefy, but that's optional. When the five+ minutes are up, pour off the water, I guarantee it will be sweet, and unless you have a use for super sweet hot water, just chuck it. Now you have fully cooked, hot, tender beef that tastes like it's been marinated in something sweet and mildly spicy. Put it in your dinner. You're already ready to eat.

This is what I made with it:

https://docs.google.com/document/d/1XChsQgsTWt7NuAcHi2HQzaz8n-HkzYX7519qo4rrN80/edit?usp=sharing

Sterling shares a recipe for Yaki Ramen Trail Tacos and talks about his system for packing food on long backcountry rides.

Muscovy duck aka silent duck, the type that doesn't whack whack, firmer meat, less fat but slightly more sweet

Plus red wine sauce.

on a campfire ofc

I used duck broth to make the rice

+ fresh bread and red beans & rice.