Best dried vegetables according to redditors
We found 23 Reddit comments discussing the best dried vegetables. We ranked the 17 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 23 Reddit comments discussing the best dried vegetables. We ranked the 17 resulting products by number of redditors who mentioned them. Here are the top 20.
Your standard lightweight tomato substitute is either some sun dried tomatoes or Karen's Just Tomatoes for tomato chunks. Add a little extra water to your recipe and they'll re-hydrate some. And for tomato sauces, just Knorr tomato bouillon. To replace a can of tomatoes, I'd think you'd want both. It's probably not as good as canned, but definitely serviceable.
Not too familiar with military constraints but maybe you can find a way to get [dried Shiitake](http://www.amazon.com/Havista-Dried-Mushrooms-Shiitake-8-8-ounce/dp/B007RAM93C/ref=sr_1_6?s=grocery&ie=UTF8&qid=1377297199&sr=1-6&keywords=dried+shiitake
) and other dried veggies as was suggested on the thread.
I know in many Asian markets, especially ones like Daiso (Japanese Dollar Store) has a lot of stuff like this that maybe you have sent over.
Good luck!
This is an impossible question, but...
The cakes and cookies and pies are all fantastic, but I would highly recommend one of the supermarket snacks, because what other cookbook can teach you how to make those? My favorites have been the animal crackers (must buy freeze-dried corn), Fig Newtons (must buy dried figs, an orange, and applesauce), Rice Krispie treats (must buy corn syrup and gelatin and obviously Rice Krispies), Lofthouse cookies (must buy heavy cream and bleached cake flour), oatmeal cream pies (must buy dried apples and, if you want to make her filling for them, gelatin and corn syrup), and Nutter Butters (no out-of-the-ordinary ingredients! Unless you count peanut butter.).
I could go on and on as I've made over half the recipes and they're all amazing, but these have been my favorites.
Ramen packet.
MCD pancake butter or two.
Carrot.
Fresh greenbeans/sugar snap peas (lots of grocery stores have them in loose bulk. Enough for X meals)
Sriracha packet (panda Express has them. Just ask do t have to buy anything)
Can do this as a soup or drained noodles. Add water , boil with sliced carrots and beans/peas. Few mins depending on your taste for softness. Add noodles cook the 3 min for them.
Optional: drain water (keep for soup)
Add ramen flavor packet and butter. Mix up and eat. (Sriracha as needed)
Garlic powder (very little) is also good but not required. Can make your own seasoning as well and ditch the ramen seasoning. I'd say play around at home either way. Lots of veggie options out there that are light and will keep a day or two.
Also, there are lots of ramens out there besides the basic ones at normal grocery stores. My city has a pretty big vietnamese community and their grocery stores have some pretty fancy ones. I'll find and link some as they are on amazon as well. These have 3, 4, 5 packets of seasonings/oils/spices and are pretty dang good (I tend to add veggies to most)
Dont like/want noodles? Rice works too. I'm sure there are other options as well. Cant think of any at the moment.
Oh yeah. Dried mushrooms. The asian market or Amazon should have those too. Great to add. Add towards end. Don't need too much hydration.
https://www.amazon.com/Indomie-Instant-Noodles-Certified-Original/dp/B00HXIXWKM/
https://www.amazon.com/Mama-Tom-Yum-Flavour-Noodles/dp/B000QFOXTS/ this ones spicy!
https://www.amazon.com/Wild-Mushroom-Gourmet-European-Mushrooms/dp/B075NVDRLY/
here's a link to a similar product on amazon: https://www.amazon.com/Shitake-Mushroom-Crisps-Lightly-Seasoned/dp/B07CY9GPN3
the one from costco isn't available on costco.com, but from reading the amazon reviews it sounds like it might be the same brand as the amazon product.
what's interesting is that they don't show the nutritional label on the amazon product page. and some of the amazon reviews make note of "fake" nutrition labels because they're inconsistent between packages.
i think i'll play it safe, and not eat the ones i bought from costco. i think USDA's 18g net claim is much more accurate than some random company's nutrition label.
i also checked cronometer to see if it has a listing for the amazon product and searched for "shiitake mushroom crisp" and two entries showed up, one has 3g net carb and the other has 22g net carb, for exactly the same product.
PSA: stay away from dried shiitake mushroom snacks.
I'm quite sure it is NOT what they use, but I'm quite fond of Truffle Zest as a way of adding truffle flavor to things. It's a much nicer flavor than most of the "truffle oils" out there.
Next time you make this, sub out that vinegar for this kind.
You'd probably want to cut back to like 1/4 cup though.
I also use black mushroom. Rehydrated and cut thin.
About a month ago I picked up a big jar of sun-dried tomatoes from Costco for like 8 bucks. They add such a delightful kick to wraps, salads and pasta.
Very similar to this jar.
35 oz Bella Sun Luci Sun Dried Tomatoes Halves in Olive Oil https://www.amazon.com/dp/B00IN8JZLG/ref=cm_sw_r_cp_api_i_MEpNDb4ZZAD8V
I'm korean. So I buy dried pollack. The shipping is expensive though. So you can either go to a local asian market (Hmart, Lotte, etc) and look for dried pollack, preferably shredded in strips, or look for another type of dried fish.
What I do is, I boil some water and put the dried pollack in there until it softens up. After that, drain it and include it in your dog(Chewbacca?)'s food or just give it to him as a treat. You don't have to boil it but it makes it very soft and easy to eat.
EDIT: Or you can buy this and cut it to little pieces.
Karen's Naturals Just Corn, 4 Ounce Pouch (Packaging May Vary) https://www.amazon.com/dp/B003SLQG5G/ref=cm_sw_r_cp_apa_sj9WzbYRD3NS7
The link for corn. Although still not super nutrious, it's atleast another easy thing to feed them as it doesn't mold quickly and its soft and easy to eat.
I've heard good things about Karen's Just Veggies from Adventure Alan. He recommends them for a few of his recipes to bump up flavor and nutrition. https://www.amazon.com/Karens-Naturals-Freeze-Dried-Vegetables-Preservatives/dp/B00GSE74LK/ref=mp_s_a_1_2?ie=UTF8&qid=1538957538&sr=8-2-spons&pi=AC_SX236_SY340_FMwebp_QL65&keywords=just+veggies+freeze+dried+vegetables&psc=1
A packet of morels was 18$ for 18 grams. They were cheaper on Amazon.
I ended up buying a packet of wild forest mushrooms for 6$ that had 2 morels inside.
Looks like a black tree fungus, black wood ear, etc. Basically a delicious rubbery crunchy mushroom.
Why guess? Amazon is easy to search. One of my regular items is candied ginger. A 1lb bag is about $10. In a grocery store it's about $8/oz.
Here a 1lb bag of wild mushrooms for about $25:
http://www.amazon.com/Mushroom-House-Dried-Forest-Blend/dp/B00PFI00PC/ref=sr_1_1?ie=UTF8&qid=1452262785&sr=8-1&keywords=wild+mushrooms
Invest in a bottle or two of this. I get ours from Amazon. We use it on everything. It adds a delicate, indescribable, umami sort of flavor.
It will pay for itself with the first dish of deliciousness, and a little bit goes a very long way.
And it's fabulous on popcorn.
https://smile.amazon.com/Sabatino-Tartufi-Truffle-Seasoning-Ounce/dp/B01FDFL2RQ/ref=sr_1_3_a_it?ie=UTF8&qid=1536116721&sr=8-3&keywords=truffle+zest
Here’s some food for thought:
I use this stuff:
Sabatino Tartufi Truffle Zest Seasoning, 1.76 Ounce (Pack of 1)
https://www.amazon.com/dp/B01FDFL2RQ/ref=cm_sw_em_r_mt_dp_U_6Ag2DbN4K0NXK
It's STRONG and you can use it to make truffle-whatever. I add it to my steak rubs for that extra earthy umami deliciousness, and I've made truffle mac-and-cheese that was to die for. I also add it to many savory dishes like stew and hamburgers. You really can't go wrong with this stuff, so I've never felt the need to actually find truffles online.
If you do go the actual truffle route, try to look for USA truffles out of Oregon or Washington, they're nearly as good for a fraction of the price. If you happen to be near Seattle, I've seen them for sale at Pike's Place Market (where they toss the fish.)
$7/lb is too expensive?.$3.60/lb is too expensive?Hell, if it were here in front of me, and it didn't stain and wasn't all wormy, I'd saute that sumbich up with a little garlic and happily go first, second, third, until there wasn't any for you to try. Boletes are choice edibles. They go for about $35/pound dry.
I have mixed feelings about the Costco tri-tips. For one, they are blade tenderized, which I generally avoid. There is increased risk of food contamination with blade tenderization, however I consider it an acceptable risk (similarly, I am willing to cook burgers medium to medium rare). Your mileage may vary, and I would not recommend it if cooking for young children, the elderly, or immunocompromised.
I also had to trim a decent amount of silverskin from one of them.
That said, these did reinforce Costco's reputation for selling Choice beef that approaches Prime quality. These were well-marbled, silky tender, and tasted great.
Next time for the Santa Maria seasoning I will ditch the onion flakes and parsley, as I don't think they did anything of note. Instead I will incorporate a small amount of onion powder, switch to granulated garlic, and finish with fresh chopped parsley after I slice up the meat. I also ordered up some Siberian Porcini Mushroom Powder which I will add for an even deeper umami profile.
The Cindy Lou's Black Label Dry Rub was actually recommended to me for pork chops by John Fuelling at Corner Butcher Shop in La Verne, CA. Not only is it a great butcher shop and grilling depot, but they have a BBQ joint that cooks up good stuff and an exceptionally well-stocked beer fridge. If you're ever in the area, stop by and have some brisket and an IPA.
I tried the Black Label on the tri-tip on a hunch, and it is phenomenal. The only thing I will change next time is to use more rub. I was worried about over salting, but the salt content is low enough that I left a lot of headroom on the table.
Mo's Smoking Pouches are the best thing to happen to gas grills in a long time. The level of versatility you gain with these things will elevate your grill game massively. I am still working on fine tuning the smoke output - They tend to put out a thicker, whiter smoke rather than that thin blue stuff "real" smokers put out when you get them dialed in. Oddly, the flavor is more in line with the real deal than the acrid, bitter notes I expect from whiter smoke. I am not sure why this is, it may be a function of the lean fuel/air mix you get in the bags. More experiments are needed. Long burning, thin blue smoke IS possible with these, I have achieved it a few times. Once I get all the variables figured out you can expect a follow up post with a guide. At this point it's my white whale.
I source all my smoking woods from J.C.'s Smoking Wood Products. He has an excellent selection and the wood is always high quality, consistently sized, and properly dried. I have also had some above and beyond customer service from Jay. He is a good dude and backs his products up. I especially recommend trying out the Wild Black Cherry wood. If you've never messed around with cherrywood the flavor from this stuff is mind blowing.
I think that about sums it up. My hope is that there's enough info here to get folks cooking with woodsmoke on their gasser with nothing more than this guide. Please let me know if you have any questions or comments, and happy grilling!
My Costco doesn't have these, but they have these https://www.amazon.com/Shitake-Mushroom-Crisps-Lightly-Seasoned/dp/B07CY9GPN3
$4.99 for 5.29 oz.