I have made up some with ramen, but using only a portion of the seasoning and supplemented by my own spice and herb mixes and more substantial food.
I was thinking exactly that thing about bringing separate stable oil/fat sources along. I'm partial to cooking oil, especially for it's versatility, and peanut butter because I like to stuff my face with peanut butter. I just don't want any significant amount in the dry meals themselves for storage stability considerations. Even the cous cous starts to turn much more quickly than I would like (though I like it far too much not to include it in my menu).
Thank you all again for your contributions. Every one of you have been helpful and it is appreciated, even when I'm being argumentative.
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