Over the past 3 weeks or so I have been experimenting with "Real foods" as My friend Matt likes to call them - Namely pop corn and fried Pork rinds or "Chicharones". I have been taking along other foods as well like dried fruits, Various nuts , crystalized ginger, and some fresh veggies like cabbage and cucumbers. I am dropping a few pounds in the process due to the lack of carbs in this diet. The only time I could feel the lack of carbs in my system was during(toward the end)of my 12 mile hike off the mountain last week.
Ill be going back out on Saturday for another hike through the Huachucas and plan to carry the same type of food I have been taking but with the addition of some "emergency carbs" like maybe a coupla' packs of MRE Corn bread stuffing or something similar.
I have included below some info on the nutritional value of popcorn and "Chicharones".
See you on the trail!
Tomahawk - Scouts Out!
Popping corn (better known as popcorn) is a type of corn (maize, Zea mays var. everta) that expands from the kernel and puffs up when heated. Corn is able to pop because, like amaranth grain, sorghum, quinoa and millet, its kernels have a hard moisture-sealed hull and a dense starchy interior. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns. The kernels are sometimes different than others.
There are many techniques for popping corn. Commercial large-scale popcorn machines were invented by Charles Cretors in the late 19th century. Many types of small-scale home methods for popping corn also exist, with the most popular in the United States being prepackaged.
Depending on how it is prepared and cooked, some consider it to be a health food while others caution against it for a variety of reasons. Popcorn can also have non-food applications, ranging from holiday decorations to packaging materials.
HISTORY:
Popcorn was first discovered thousands of years ago by Native Americans. It is one of the oldest forms of corn: evidence of popcorn from 3600 B.C. was found in New Mexico and even earlier evidence dating to perhaps as early as 4700 BC was found in Peru. Some Popcorn has been found in early 1900s to be a purple color.
The English who came to America in the 16th and 17th centuries learned about popcorn from the Native Americans.
During the Great Depression, popcorn was comparatively cheap at 5–10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers. During World War II, sugar rations diminished candy production, causing Americans to eat three times as much popcorn than they had before.
At least six localities (all in the Midwestern United States) claim to be the "Popcorn Capital of the World": Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup, Nebraska. According to the USDA, most of the corn used for popcorn production is specifically planted for this purpose; most is grown in Nebraska and Indiana, with increasing area in Texas.
As the result of an elementary school project, popcorn became the official state snack food of Illinois.
Nutritional value:
Air-popped popcorn is naturally high in dietary fiber, low in calories and fat, contains no sodium, and is sugar free. This can make it an attractive snack to people with dietary restrictions on the intake of calories, fat, and/or sodium. For the sake of flavor, however, large amounts of fat, sugar, and sodium are often added to prepared popcorn, which can quickly convert it to a very poor choice for those on restricted diets.
One particularly notorious example of this first came to public attention in the mid-1990s, when the Center for Science in the Public Interest produced a report about "Movie Popcorn", which became the subject of a widespread publicity campaign. The movie theaters surveyed used coconut oil to pop the corn, and then topped it with butter or margarine. "A medium-size buttered popcorn", the report said, "contains more fat than a breakfast of bacon and eggs, a Big Mac and fries, and a steak dinner combined."The practice continues today. For example, according to DietFacts.com, a small popcorn from Regal Cinema Group (the largest theater chain in the United States) still contains 29 g of saturated fat, as much as three Big Macs and the equivalent of a full day-and-a-half's reference daily intake.
Chicharrón: (Spanish pronunciation: [tʃitʃaˈron], Portuguese: Torresmo [tuˈʁeʒmu], Tagalog: tsitsarón, sitsarón, chicharón, Chamorro: tsatsalun) is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.
Chicharrón is popular in Andalucia, Spain, and in Latin America and other countries with Spanish influence. It is part of the traditional cuisines of Argentina, Bolivia, Brazil (where it is called torresmo), Colombia, Cuba, Dominican Republic, Ecuador, Guam, Guatemala, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, and others. The singular form, chicharrón, is also used as a mass noun, especially in Filipino, in which stand-alone plurals do not exist. They are usually made with different cuts of pork, but sometimes are made with mutton, or with beef in Argentina. In Costa Rica, they are usually made from pork ribs or similar cuts; rinds are rarely used.
Tomahawks Personal favorite types:
Philippines – Tsitsarón, sitsarón, chicharón, (derived from the Spanish chicharrón), is usually bought from balút vendors as pulutan
(i.e. appetizer dishes usually eaten with alcoholic beverages). It is
prepared by deep-frying the dried pork rind with a little salt. It is
sometimes eaten with vinegar (chopped chilies are added) or with bagoóng, lechón liver sauce, or atsara. Tsitsaróng manók, which is made from chicken skin, and tsitsaróng bulaklák (literally 'flower chicharrón', from its distinctive shape) made of pig intestine, are also popular.
Mexico – Snack-food company Barcel has commercialized a vegetarian version with chile and lime
flavorings since the 1980s. Chicharrón de Puerco and chicharrón de
cerdo are distributed by many salty snack companies in Mexico.
United States – Chicharrón are usually made from pig skin. They are usually sold in plastic bags as a snack food item and generically referred to as "pork rinds." They are made in a two-step process: the pork skin is first rendered and dried, and then fried and puffed. In New Mexico, the term is often taken to mean just fried pork fat, sometimes with incidental bits of lean meat.
Ill be going back out on Saturday for another hike through the Huachucas and plan to carry the same type of food I have been taking but with the addition of some "emergency carbs" like maybe a coupla' packs of MRE Corn bread stuffing or something similar.
I have included below some info on the nutritional value of popcorn and "Chicharones".
See you on the trail!
Tomahawk - Scouts Out!
Popping corn (better known as popcorn) is a type of corn (maize, Zea mays var. everta) that expands from the kernel and puffs up when heated. Corn is able to pop because, like amaranth grain, sorghum, quinoa and millet, its kernels have a hard moisture-sealed hull and a dense starchy interior. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns. The kernels are sometimes different than others.
There are many techniques for popping corn. Commercial large-scale popcorn machines were invented by Charles Cretors in the late 19th century. Many types of small-scale home methods for popping corn also exist, with the most popular in the United States being prepackaged.
Depending on how it is prepared and cooked, some consider it to be a health food while others caution against it for a variety of reasons. Popcorn can also have non-food applications, ranging from holiday decorations to packaging materials.
HISTORY:
Popcorn was first discovered thousands of years ago by Native Americans. It is one of the oldest forms of corn: evidence of popcorn from 3600 B.C. was found in New Mexico and even earlier evidence dating to perhaps as early as 4700 BC was found in Peru. Some Popcorn has been found in early 1900s to be a purple color.
The English who came to America in the 16th and 17th centuries learned about popcorn from the Native Americans.
During the Great Depression, popcorn was comparatively cheap at 5–10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers. During World War II, sugar rations diminished candy production, causing Americans to eat three times as much popcorn than they had before.
At least six localities (all in the Midwestern United States) claim to be the "Popcorn Capital of the World": Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup, Nebraska. According to the USDA, most of the corn used for popcorn production is specifically planted for this purpose; most is grown in Nebraska and Indiana, with increasing area in Texas.
As the result of an elementary school project, popcorn became the official state snack food of Illinois.
Nutritional value:
Air-popped popcorn is naturally high in dietary fiber, low in calories and fat, contains no sodium, and is sugar free. This can make it an attractive snack to people with dietary restrictions on the intake of calories, fat, and/or sodium. For the sake of flavor, however, large amounts of fat, sugar, and sodium are often added to prepared popcorn, which can quickly convert it to a very poor choice for those on restricted diets.
One particularly notorious example of this first came to public attention in the mid-1990s, when the Center for Science in the Public Interest produced a report about "Movie Popcorn", which became the subject of a widespread publicity campaign. The movie theaters surveyed used coconut oil to pop the corn, and then topped it with butter or margarine. "A medium-size buttered popcorn", the report said, "contains more fat than a breakfast of bacon and eggs, a Big Mac and fries, and a steak dinner combined."The practice continues today. For example, according to DietFacts.com, a small popcorn from Regal Cinema Group (the largest theater chain in the United States) still contains 29 g of saturated fat, as much as three Big Macs and the equivalent of a full day-and-a-half's reference daily intake.
Chicharrón: (Spanish pronunciation: [tʃitʃaˈron], Portuguese: Torresmo [tuˈʁeʒmu], Tagalog: tsitsarón, sitsarón, chicharón, Chamorro: tsatsalun) is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.
Chicharrón is popular in Andalucia, Spain, and in Latin America and other countries with Spanish influence. It is part of the traditional cuisines of Argentina, Bolivia, Brazil (where it is called torresmo), Colombia, Cuba, Dominican Republic, Ecuador, Guam, Guatemala, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, and others. The singular form, chicharrón, is also used as a mass noun, especially in Filipino, in which stand-alone plurals do not exist. They are usually made with different cuts of pork, but sometimes are made with mutton, or with beef in Argentina. In Costa Rica, they are usually made from pork ribs or similar cuts; rinds are rarely used.
Tomahawks Personal favorite types:
Philippines – Tsitsarón, sitsarón, chicharón, (derived from the Spanish chicharrón), is usually bought from balút vendors as pulutan
(i.e. appetizer dishes usually eaten with alcoholic beverages). It is
prepared by deep-frying the dried pork rind with a little salt. It is
sometimes eaten with vinegar (chopped chilies are added) or with bagoóng, lechón liver sauce, or atsara. Tsitsaróng manók, which is made from chicken skin, and tsitsaróng bulaklák (literally 'flower chicharrón', from its distinctive shape) made of pig intestine, are also popular. Mexico – Snack-food company Barcel has commercialized a vegetarian version with chile and lime
flavorings since the 1980s. Chicharrón de Puerco and chicharrón de
cerdo are distributed by many salty snack companies in Mexico. United States – Chicharrón are usually made from pig skin. They are usually sold in plastic bags as a snack food item and generically referred to as "pork rinds." They are made in a two-step process: the pork skin is first rendered and dried, and then fried and puffed. In New Mexico, the term is often taken to mean just fried pork fat, sometimes with incidental bits of lean meat.
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