Wondering who else here is a foodie/food nerd/what-have-yous here.
I like the term “food nerd” more than “foodie,” so I describe myself thusly. When I say food nerd, I mean that I am a person who loves to learn about cooking techniques, ingredients, and generally likes accumulating food knowledge. Having reliable transportation is essential for things like driving to exotic grocery stores in other states (I really like Japanese-style western foods and I am also pretty wild about Korean food, which is pretty easy to make and delivers a lot in flavor) but there are some things that are trickier to find in New England than in New York, so every couple of years I’ll make a trip NJ so I can spend the afternoon at Mitsuwa (it’s a grocery store adjacent to a Japan-centric strip mall and Japan-centric food court… they also exist on the West Coast and in suburban Chicago, and I think they also exist in the southwest) getting stuff that I’d have to make several local trips for and instead get to put my EZPass to use. I haven’t gone in a couple of years, so I am pretty overdue. Something that I’m looking forward to about a Scout is having that onboard refrigeration so I could take stuff home without worrying about a leaky/melty cooler. I mean, I don’t specifically need a Scout and could do it now if I was motivated, but I can wait.
Anyone else planning some food trips for their Scout? Have some favorite camping foods? Road snacks? Here’s a couple snaps of what’s been on the table recently…
Yesterday’s lunch was ramenara, a fun fusion food of carbonara and instant ramen. It worked surprisingly well! The eggs curdled a bit, but it was still pretty tasty. It’s supposed to be creamier than this.
Lunch was scrambled eggs and tomatoes. I guess I’ve been wanting eggs this week.
Tonight is spicy chorizo and pinto bean chili night, my go-to quick-cook chili that comes out consistently delicious every time.
Usually eaten with shredded cheese, chopped onion, and Fritos. If we have cilantro, limes, or avocado, that also goes on top. I also like a spoonful of peanut butter in my chili (don’t knock it until you try it: it acts as a thickener and adds a different kind of richness to the show).
I like the term “food nerd” more than “foodie,” so I describe myself thusly. When I say food nerd, I mean that I am a person who loves to learn about cooking techniques, ingredients, and generally likes accumulating food knowledge. Having reliable transportation is essential for things like driving to exotic grocery stores in other states (I really like Japanese-style western foods and I am also pretty wild about Korean food, which is pretty easy to make and delivers a lot in flavor) but there are some things that are trickier to find in New England than in New York, so every couple of years I’ll make a trip NJ so I can spend the afternoon at Mitsuwa (it’s a grocery store adjacent to a Japan-centric strip mall and Japan-centric food court… they also exist on the West Coast and in suburban Chicago, and I think they also exist in the southwest) getting stuff that I’d have to make several local trips for and instead get to put my EZPass to use. I haven’t gone in a couple of years, so I am pretty overdue. Something that I’m looking forward to about a Scout is having that onboard refrigeration so I could take stuff home without worrying about a leaky/melty cooler. I mean, I don’t specifically need a Scout and could do it now if I was motivated, but I can wait.
Anyone else planning some food trips for their Scout? Have some favorite camping foods? Road snacks? Here’s a couple snaps of what’s been on the table recently…
Yesterday’s lunch was ramenara, a fun fusion food of carbonara and instant ramen. It worked surprisingly well! The eggs curdled a bit, but it was still pretty tasty. It’s supposed to be creamier than this.
Lunch was scrambled eggs and tomatoes. I guess I’ve been wanting eggs this week.
Tonight is spicy chorizo and pinto bean chili night, my go-to quick-cook chili that comes out consistently delicious every time.
Usually eaten with shredded cheese, chopped onion, and Fritos. If we have cilantro, limes, or avocado, that also goes on top. I also like a spoonful of peanut butter in my chili (don’t knock it until you try it: it acts as a thickener and adds a different kind of richness to the show).
