Bushwalk Australia

An almost acceptable item if you have a decent frypan
I used a cheap non-stick I got from Safeway for $11-
Not sure if I've posted this before but here it is again if I have.
A packet of cheap Home brand buttermilk pancake mix + packet of Deb instant mash + a big dollop of Kraft powdered Parmesan + scoop or two of full cream powdered milk. Mix all together and divide into 3 or 4 bags. Add snow to one of the portions and either fresh eggs or egg powder until you have a thick batter.
Put a full centimetre of oil or oil and butter mixed into the pan and heat, when hot pour in the glop and cook gently on a medium heat until almost set, gently turn over and try not to burn the other side. Slide onto a plate [ You do have a plate? Right?] then add extra butter and what ever sauce you have around.
I was eating this on a regular basis this past winter, it was ;marginally ; better than Deb on its own and was easy to eat even when cold, the more butter the better they tasted. I did on one occasion mix some Plumrose canned ham though the batch and that worked out well too.

The discovery of wood pulp in cheese is the latest in many food safety scandals and consumer fraud cases that call into question what we eat.

https://www.theguardian.com/lifeandstyl ... -wood-pulp

Is Kraft making pure parmesan cheese or playing with the cheese with other stuff?

The Kraft [ now Bega] should probably be parmesan with a small "P" they must be doing something with it to give it the long unrefridgerated shelf life but isn't that the same with almost all bushwalking foods?

Might be an issue with some bushwalking foods, but cheese should be cheese not added with other crap.

Good cheese will run for days.

Parmigiano-Reggiano (/ˌpɑːrmɪˌdʒɑːnoʊ rɛˈdʒɑːnoʊ/; Italian pronunciation: [ˌparmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese. The name "Parmesan" is often used generically for the same cheese made outside the traditional areas of production in Italy, although this is prohibited in trading in the European Economic Area under European law.
https://en.wikipedia.org/wiki/Parmigiano-Reggiano

We buy Parmigiano-Reggiano from a delicatessen local and apparently the same cheese from Italy. Hard cheese lasts longer than soft cheese, and that Kraft powdered Parmesan soft cheese isn't anything like it.

Sure enough it's cheese flavoured powder but it is made from cheese even if not Reggiano but it is made from a decent hard cheese.

I can't get past the "Add snow..." bit.

I had a few kilos of Grano_Padano once that grated up just like the Kraft/Bega stuff. It took about an hour to put through the industrial grater in the kitchen, I think the remains of the wheel were about 4 ski seasons old by then. It tasted great when used in the Lasagne Al Forno

For the cheese, try an aged/vintage cheddar or a proper Parmesan cheese.

Other potato cake recipes include fish cakes. I put instant mash, powdered egg (though you can leave the egg out), flavour like pre-fried onions, salt, pepper etc and put that in a bag.

On the trail through in some tuna. I prefer one with mayonnaise which helps make the potatoes creamier. Mix and fry.