On 2017-01-18 19:28, Joy Beeson wrote:
On Mon, 16 Jan 2017 17:11:50 -0800, Joerg
wrote:

Got it only in German but if really interested I could translate it:

http://www.chefkoch.de/rezepte/14555...sliriegel.html

I was rather surprised that I could read that. For example, knowing
the history of the haversack told me at once that "haferfloken" are
rolled oats. Knowing for sure that the extraneous parts were
extraneous took some dictionary work, though.


That's a situation I often encounter during my job when a technical
document comes in and it's in Portuguese or some other language that I
do not know well.


It's a little more work than it looks like, with the bacon and all that,
and cutting into bars at the end so they can be packed on a bicycle.

I think that I could substitute Aldi's bacon bits for finely-gewürfelt
bacon; "Speck ausbraten ohne Fett" appears to say that one should fry
all the fat out.


The site does not render well anymore on my PC. But yes, my wife fries
thick bacon cut in little cubes until the fat is gone. Otherwise I'd
soon have a bunch of mountain lions trailing me :-)


My
wife puts all of them into the freezer and then moves as many as needed
to the fridge a couple days before rides.

Back when I made high-calorie muffins (one cup each of raisins,
sunflower seed, self-rising mixed edible powder, and sweet liquid), I
put them into my pannier still frozen, so that they would stay fresh
longer.

I don't think that I used them on cold days, since I wanted to stop
inside warm places as often as possible. Also, I rode down into the
cities instead of up into the boonies in the winter.


I also ride down into the valley a lot, where the cities are. While I
usually drop by at a brewpub on the way back I have my meal break
somewhere along a pristine bike path or singletrack, out in the
wilderness. No man-made noises except occasional an aircraft.


It took me years, maybe decades, to figure out that I could cut them
into bars after baking if I spread the dough on a cookie sheet
(technically a jelly-roll pan). Cutting into bars is nothing compared
to filling eighteen muffin cups.


We use a regular large kitchen knife and they don't crumble.


I tried baking the dough in a square pan and slicing the cake, but the
slices fell into crumbs. I don't know how long it took me to realize
that all they needed was more crust.


My wife uses one extra egg in the recipe which makes it all stick
together better. The bars don't even come apart on very rough MTB rides
where the stuff in the panniers sloshes round and round (it all
literally does rotate around in there).


But these days I mostly eat Aldi's "protein bars" -- more like Rice
Krispies Treats, if you remember that fad, but denser and not sticky.
I've gotten into the habit of carrying more food than I intend to eat,
and I'm glad of it several times a year.


We have no Aldi in the California Sierra but I remember those stores
from Europe.


Since I now *start* inside the city, I usually plan to buy food along
the way, and seldom intend to eat *any* of what's in my pannier.
Store-bought bars have the overwhelming advantage that left-overs can
be saved for the next trip even if it's a week off.

I forgot to bring spare food once, and said, no sweat, I'll buy a
package of bars at Owen's West. After circling the store several
times, I realized that there is a good reason that I always buy my
food bars at Aldi. (This was before Breakfast Biscuits appeared, and
even those require a little cream cheese.) Just as I despaired of
finding anything edible, I noticed a store employee re-arranging the
bananas. Duh!


If you can get fruit, all the better. I usually can't, on account of no
stores being found along singletrack. When heading west on the El Dorado
Trail I pack baby carrots but they are almost all for Ivan the horse.
Got permission from the owner. The deal with Ivan is that he gets to eat
25, I get two or three. After all, he is much bigger.

Now that I started brewing beer again I am planning on changing back to
bread for bike rides. The trub that is the very nutricious residue after
racking off the beer from the primary fermenter is just dumped by most
brewers. Sad. Not here, we use it and make this bread:

http://hubpages.com/food/SALLIEANNES...sing-Beer-Trub

Ours deviates in that we keep the dough on the hard side. I use an
electric drill with a kneading hook to mix it (after smoking out
numerous kitchen mixers in the past) and then bake it on a steel plate
in the regular Weber Kettle barbecue. Mostly over almond wood fire
burned down to the coals which results in a dark thick and crunchy
crust. Lots of hop flavor in the bread. That with chease and cold cuts
is an excellent meal on a bike ride. I don't use butter or margarine.

--
Regards, Joerg

http://www.analogconsultants.com/