Traveling Spice Kit...one step closer! :)
#1
Senior Member
Thread Starter
Join Date: Jul 2011
Location: cherry hill, nj
Posts: 6,144
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 32 Post(s)
Likes: 0
Liked 1 Time
in
1 Post
Traveling Spice Kit...one step closer! :)
It's been an amazing adventure so far.
Bike on order, tent is bought along with sleeping pad, stove, sleeping quilt, panniers, etc. And planning the first tour now!
And now the spice kit is ready. he he he
Bike on order, tent is bought along with sleeping pad, stove, sleeping quilt, panniers, etc. And planning the first tour now!
And now the spice kit is ready. he he he
#2
Senior Member
Fancy. And I thought I was livin' large when I snagged the shaker out of the picnic basket that shakes salt out of one side and pepper out of the other.
#3
Senior Member
Thread Starter
Join Date: Jul 2011
Location: cherry hill, nj
Posts: 6,144
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 32 Post(s)
Likes: 0
Liked 1 Time
in
1 Post
I cook for a living.
I am waiting for someone to say it is going to weigh too much to travel with.
#5
Banned
I was recalling a small single, segmented spice container, but bring old it may be false memories.
mirages or delusions..
if you got just 7, 35mm film containers, they glue together nicely.. 6 around one.
but maybe gluing a cord on the side will keep them grouped together..
mirages or delusions..
if you got just 7, 35mm film containers, they glue together nicely.. 6 around one.
but maybe gluing a cord on the side will keep them grouped together..
Last edited by fietsbob; 12-19-12 at 11:51 AM.
#6
Bike touring webrarian
I have found that I don't use spices in the same proportion as one another. Thus, I take much less cayenne pepper than I do granulated onions.
I also take olive oil, soy sauce (in a plastic container), a backpacking pepper grinder, and a few other things but all in different sized containers and then kept in a small zipped bag so that I can put my hands on my entire cooking kit in one grab.
I take asafoetida, to cut down on the flatulence.
I also take olive oil, soy sauce (in a plastic container), a backpacking pepper grinder, and a few other things but all in different sized containers and then kept in a small zipped bag so that I can put my hands on my entire cooking kit in one grab.
I take asafoetida, to cut down on the flatulence.
#7
In Real Life
Join Date: Jan 2003
Location: Down under down under
Posts: 52,152
Bikes: Lots
Mentioned: 141 Post(s)
Tagged: 0 Thread(s)
Quoted: 3203 Post(s)
Liked 596 Times
in
329 Posts
During my first Australian tour, I just grabbed an extra packet or two of salt, pepper, or other condiments any time I ate at a restaurant, cafe, or fast food place. I had a little ziploc bag for whatever I collected along the way.
__________________
Rowan
My fave photo threads on BF
Century A Month Facebook Group
Machka's Website
Photo Gallery
Rowan
My fave photo threads on BF
Century A Month Facebook Group
Machka's Website
Photo Gallery
#8
Banned
4 of these would replace 8 film canisters
https://www.campmor.com/outdoor/gear/Product___80035
https://www.campmor.com/outdoor/gear/Product___80035
#9
Senior Member
Just as an aside, have you had a chance to set up your tent indoors and roll out the matt and quilt to see how they all fit together?
#10
Senior Member
Join Date: Oct 2005
Location: Oceanside
Posts: 413
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Likes: 0
Liked 0 Times
in
0 Posts
i guess i suck at cooking because i don't know what half those spices are. could you share some easy recipes? i'll share my favorite: good ramen (e.g., shin ramyun) + veggies + can of soup or anything else + rooster sauce. my spice kit is peanut butter, rooster sauce, and sugar, all of which come in heavy, bulky containers.
#11
Senior Member
My spice locker is pretty similar to yours. I traded my paprika for a Moroccan Melange . I carry two salts: a white sea salt and a black Hawaiian smoked sea salt. In addition to black pepper I pack some cayenne pepper when I need some real heat!
I notice you don’t have any savory dried leaves. I found dried basil doesn’t pack enough punch to volume for touring. I now take a mixed Italian blend. It works for a wide variety of foods. Fresh basil is becoming more common and served with sliced tomatoes, a drizzle of EVO and a squeeze of lemon or lime topped with a pinch of the smoked sea salt makes a divine salad on or off the road.
I also notice you don’t have a sweet spice. I use ground Saigon cinnamon, which covers my needs from hot cocoa, fresh simmered apple sauce or you name the fruit I pick from the road, and of course to make the morning oatmeal a real treat.
And of course if there is even a remote chance I will be near a fishing village I pack a bit of saffron.
I notice you don’t have any savory dried leaves. I found dried basil doesn’t pack enough punch to volume for touring. I now take a mixed Italian blend. It works for a wide variety of foods. Fresh basil is becoming more common and served with sliced tomatoes, a drizzle of EVO and a squeeze of lemon or lime topped with a pinch of the smoked sea salt makes a divine salad on or off the road.
I also notice you don’t have a sweet spice. I use ground Saigon cinnamon, which covers my needs from hot cocoa, fresh simmered apple sauce or you name the fruit I pick from the road, and of course to make the morning oatmeal a real treat.
And of course if there is even a remote chance I will be near a fishing village I pack a bit of saffron.
#12
In Real Life
Join Date: Jan 2003
Location: Down under down under
Posts: 52,152
Bikes: Lots
Mentioned: 141 Post(s)
Tagged: 0 Thread(s)
Quoted: 3203 Post(s)
Liked 596 Times
in
329 Posts
Which you can also sell for a night's stay somewhere and dinner, if you happen to run out of money along the way.
__________________
Rowan
My fave photo threads on BF
Century A Month Facebook Group
Machka's Website
Photo Gallery
Rowan
My fave photo threads on BF
Century A Month Facebook Group
Machka's Website
Photo Gallery
#13
Senior Member
Join Date: Sep 2011
Posts: 626
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 8 Post(s)
Likes: 0
Liked 0 Times
in
0 Posts
I like the connector on this one, which holds six spices. Two of these might pack better than several film canisters.
https://www.gsioutdoors.com/products/...e_accessories/
https://www.gsioutdoors.com/products/...e_accessories/
Last edited by mm718; 12-19-12 at 10:22 PM.
#14
Senior Member
Besides saffron relaxes tired muscles and prevents cramps.
#15
Senior Member
Thread Starter
Join Date: Jul 2011
Location: cherry hill, nj
Posts: 6,144
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 32 Post(s)
Likes: 0
Liked 1 Time
in
1 Post
My spice locker is pretty similar to yours. I traded my paprika for a Moroccan Melange . I carry two salts: a white sea salt and a black Hawaiian smoked sea salt. In addition to black pepper I pack some cayenne pepper when I need some real heat!
I notice you don’t have any savory dried leaves. I found dried basil doesn’t pack enough punch to volume for touring. I now take a mixed Italian blend. It works for a wide variety of foods. Fresh basil is becoming more common and served with sliced tomatoes, a drizzle of EVO and a squeeze of lemon or lime topped with a pinch of the smoked sea salt makes a divine salad on or off the road.
I also notice you don’t have a sweet spice. I use ground Saigon cinnamon, which covers my needs from hot cocoa, fresh simmered apple sauce or you name the fruit I pick from the road, and of course to make the morning oatmeal a real treat.
And of course if there is even a remote chance I will be near a fishing village I pack a bit of saffron.
I notice you don’t have any savory dried leaves. I found dried basil doesn’t pack enough punch to volume for touring. I now take a mixed Italian blend. It works for a wide variety of foods. Fresh basil is becoming more common and served with sliced tomatoes, a drizzle of EVO and a squeeze of lemon or lime topped with a pinch of the smoked sea salt makes a divine salad on or off the road.
I also notice you don’t have a sweet spice. I use ground Saigon cinnamon, which covers my needs from hot cocoa, fresh simmered apple sauce or you name the fruit I pick from the road, and of course to make the morning oatmeal a real treat.
And of course if there is even a remote chance I will be near a fishing village I pack a bit of saffron.
I use Vietnamese Cinnamon everyday with oatmeal so I am on the fence about taking it. We will see. Might be too heavy!
I used dried herbs a lot in my day to day cooking for the company I work for. I have a love/hate relationship with them. I enjoy fresh over dry even though they have their own different applications at certain times. We will see what changes as I tour. Dry herbs go stale in flavor very quickly so we will see. I thought about packing some hot chocolate mix which I love.
I love saffron.
#16
Senior Member
Join Date: Aug 2005
Location: Christchurch, New Zealand
Posts: 105
Bikes: Fuji Sunfire 1995, modified for touring
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Likes: 0
Liked 0 Times
in
0 Posts
Nice post. I've been assembling a little kitchen box for touring with next year. I still need to add a pot scrub, a cut-down spatula and some cutlery. I've got 6 baby food containers for spices. I plan to carry:
* Salt
* Pepper
* Oregano or Italian herbs
* Garlic granules
* Onion salt
* Turmeric
The bottles are for oil and dish washing liquid.
https://lh3.googleusercontent.com/-E...0/SpiceKit.jpg
* Salt
* Pepper
* Oregano or Italian herbs
* Garlic granules
* Onion salt
* Turmeric
The bottles are for oil and dish washing liquid.
https://lh3.googleusercontent.com/-E...0/SpiceKit.jpg
#17
Bike touring webrarian
I have found a small square of plastic cutting board to be very useful. It allows me to cut on something I can wash and know what has been put on it. The weight and space required is negligible.
#18
Senior Member
Thread Starter
Join Date: Jul 2011
Location: cherry hill, nj
Posts: 6,144
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 32 Post(s)
Likes: 0
Liked 1 Time
in
1 Post
Nice post. I've been assembling a little kitchen box for touring with next year. I still need to add a pot scrub, a cut-down spatula and some cutlery. I've got 6 baby food containers for spices. I plan to carry:
* Salt
* Pepper
* Oregano or Italian herbs
* Garlic granules
* Onion salt
* Turmeric
The bottles are for oil and dish washing liquid.
https://lh3.googleusercontent.com/-E...0/SpiceKit.jpg
* Salt
* Pepper
* Oregano or Italian herbs
* Garlic granules
* Onion salt
* Turmeric
The bottles are for oil and dish washing liquid.
https://lh3.googleusercontent.com/-E...0/SpiceKit.jpg
#20
Senior Member
Join Date: Nov 2012
Location: Kaohsiung, Taiwan
Posts: 78
Bikes: KHS town bike, Motobecane road bike (in my grandparents attic), Fuji Newest 1.0 (never ride) and a touring bike to be built soon
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Likes: 0
Liked 0 Times
in
0 Posts
I carry salt, basil and montreal steak seasoning along with some cooking oil for flavoring. that's enough for me but I can also eat the same type of meal again and again.
#21
Senior Member
Join Date: Aug 2005
Location: Christchurch, New Zealand
Posts: 105
Bikes: Fuji Sunfire 1995, modified for touring
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Likes: 0
Liked 0 Times
in
0 Posts
I'm hoping I can use the lid of the plastic box as a cutting board.
Another option I saw was to buy a bunch of small zip-lock bags and put the spices in them. That requires less space and less weight.
#22
Senior Member
Thread Starter
Join Date: Jul 2011
Location: cherry hill, nj
Posts: 6,144
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 32 Post(s)
Likes: 0
Liked 1 Time
in
1 Post
I just bought the containers off Ebay. They are for food storing baby food. They were the cheapest thing I could find. Frankly, I would use film canisters if I could find them somewhere.
I'm hoping I can use the lid of the plastic box as a cutting board.
Another option I saw was to buy a bunch of small zip-lock bags and put the spices in them. That requires less space and less weight.
I'm hoping I can use the lid of the plastic box as a cutting board.
Another option I saw was to buy a bunch of small zip-lock bags and put the spices in them. That requires less space and less weight.
For a cutting board, I plan to buy a plastic one and cut it to size. I can send you the other half of the board too. The advantage of a cutting board is that it's different plastic then the top of your container. The plastics for cutting boards are harder and will not shred with knife use.
#23
Senior Member
Join Date: Feb 2001
Location: England
Posts: 12,948
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 19 Post(s)
Likes: 0
Liked 7 Times
in
7 Posts
I carry a small pepper grinder, salt, paprika, chilli powder, french provencal herb mix in small plastic screwtop containers.
I use thin flexible plastic cutting board, takes up no space or weight and was very low cost but high utility. I once prepared dinner in a muddy clearing one the top of my rear rack. You dont need to cut these in half to save weight, they don't register on any scales.
I use thin flexible plastic cutting board, takes up no space or weight and was very low cost but high utility. I once prepared dinner in a muddy clearing one the top of my rear rack. You dont need to cut these in half to save weight, they don't register on any scales.
#24
Senior Member
My cutting board was cut out of the bottom of a small, round red pail used for storing foodstuff in the fridge. It is cut to the same circumference as the frying pan/lid on my Trangia.
#25
Senior Member
Join Date: Mar 2011
Posts: 3,150
Bikes: 2013 Surly Disc Trucker, 2004 Novara Randonee , old fixie , etc
Mentioned: 3 Post(s)
Tagged: 0 Thread(s)
Quoted: 671 Post(s)
Likes: 0
Liked 49 Times
in
43 Posts
"Everything spicy is so nicey." Always liked spicy food & some years ago got into Indian cuisine...learned a lot about spices from Yamuna Devi's "Lord Krishna's Cuisine" book. So if I was going to do longer bike-camping tours I'd certainly include some spices. Now with research we learn that much traditional knowledge of spices' benefits is quite correct. BTW Ms Devi mentions cooking in the field as being a test of the expert cook. Sadly she passed away last year.