This guest review from one of the SurviveLA compound sistas, is the first in a look at long term food storage options. Freeze dried food like this is marketed both towards backpackers and holed-up-in-the-bunker paranoid types. Exceptionally long shelf life makes freeze dried food a good, though expensive, option for your emergency pantry.
Field Tested July 22, 2006 on Mt. Silliman
The name of this dehydrated entree is somewhat misleading. It is in fact a form of your classic boxed mac n’ cheese: elbow pasta in cheesy powder sauce, only sans the bright orange coloring. It is good, being similar to the upscale Annie’s Mac & Cheese. Maybe Annie and Mary Jane smoke pot together somewhere in OrganicVille?
I did not notice the herb flavoring, and did not miss it, because I find when you are exhausted and camping at 10,000 feet your palette is not as adventurous as it might be ordinarily. This is comfort food, and works very well in that capacity.
That said, it is ripe for doctoring, because it is so very basic. I brought along a handful of chopped sun-dried tomatoes from the SurviveLA gardens (and dehydrated in the compound’s solar dehydrator – more on that in a future post), and that added the perfect amount of interest. Nuts, canned tuna, fresh veggies if you wanted to carry them, all would work well too.
You cook this entree in its own bag (a paper bag instead of a foil pouch, which is nice). All you do is add 3/4 cup of boiling water, reseal the bag and wait for ten minutes. I used a Pepsi can stove to boil the water, incidentally. It cooked well, with only a couple of the elbow noodles escaping hydrating and ending as crunchy surprises on my fork.
The pouch claims that it holds 1.5 servings: a Mary Jane’s Organics eccentricity. I scarfed the whole thing down without difficulty and I’m a girl. I think Mary Jane intends us to buy more than one dish and share them on plates like civilized beings, rather than selfishly wolfing them out of the bag. Oh well.