Feed Zone Portables Cookbook

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  • April 30, 2013 at 1:36 pm #968615
    Bilsko
    Participant

    Dirt,
    What’s your experience been with medium / long term storage for rice bars and other portables? Especially with meat and/or egg recipes.

    Overnight one or two nights in the fridge I’m sure is no problem. Have you tried freezing any batches for an extended amount of time?

    I know that Lim and Biju addressed the issue somewhere on the website or in the first book, but it was brief and not very conclusive.

    Your experience?

    April 30, 2013 at 1:44 pm #968617
    Dirt
    Participant

    @Bilsko 50546 wrote:

    Dirt,
    What’s your experience been with medium / long term storage for rice bars and other portables? Especially with meat and/or egg recipes.

    Overnight one or two nights in the fridge I’m sure is no problem. Have you tried freezing any batches for an extended amount of time?

    I know that Lim and Biju addressed the issue somewhere on the website or in the first book, but it was brief and not very conclusive.

    Your experience?

    One of the things that makes rice great as the basis of energy food is that it breaks down into energy SUPER easily in your system. Unfortunately, it does so outside of your system too.

    A few days in the fridge is fine for rice cakes. Too much more than that and it isn’t good. Good thing is that your nose will tell you when they’ve turned.

    I don’t like freezing rice cakes because they come out dry.

    Some of the recipes do VERY well with freezing. Rice Waffles are a great example. The pies are also great out of the freezer.

    Great question, sir!

    Dirt.

    April 30, 2013 at 1:51 pm #968623
    jrenaut
    Participant

    I’ve already sent the recipe for some of the rice cakes from their other cookbook along to my brother-in-law so he can shop before I arrive and we can make them for the century on Saturday.

    April 30, 2013 at 11:16 pm #968764
    Dirt
    Participant

    Talked to Biju this afternoon and he wanted me to make sure that y’all know that it is best to thaw stuff overnight in the fridge. That is really the safest way to take pies out of the freezer and have them ready for the next day’s ride. I have in the past taken stuff out and left it on the kitchen counter overnight. Look how it made me turn out. ;) Let that be a lesson to you! ;)

    May 7, 2013 at 1:43 pm #969116
    jrenaut
    Participant

    I made a batch of Allen’s Rice Cakes from the Feed Zone cookbook for my century. For those that don’t have the book, these are basically bacon and eggs and sushi rice. They were awesome for the century. I don’t have anything to compare it to, having never ridden that far, but they were totally easy on my stomach, and I managed to finish the ride in pretty good shape. They weren’t all I ate – the rest stops were well stocked – but they were definitely the bulk of it.

    Some notes – I didn’t add brown sugar on top, as the recipe says you can. This was fine through the first two pit stops (before the start, at mile 25, and at mile 48, more or less). Around mile 70 was lunch, and I had a turkey sandwich (which was DELICIOUS, I suspect mostly due to all the riding. The most delicious sandwich I’ve ever had was a bologna and cheese on fluffy white bread after whitewater rafting all morning).

    After lunch, I did not want any more of the rice cakes. I really wanted something sweet. Bananas and peanut butter cookies at the last rest stop (mile 85) hit the spot, but I think next time I do a ride like this, I might bring a few more savory things for early on, and something sweet later.

    Anyway, I highly recommend their cookbooks.

    May 7, 2013 at 3:20 pm #969307
    Greenbelt
    Participant

    If you don’t have time to make your own fresh ride food, I can recommend the “granola bars” at the counter at Ebenezer’s on 2nd street NE in Capitol Hill/NOMA area. Got one on the way home last night, and half did the job for the ride home and the other have for this morning’s commute. I tolerate Clif bars fine, but better to buy fresh local, no preservatives etc from now on…

    May 7, 2013 at 5:30 pm #969319
    Tim Kelley
    Participant

    When I make rice cakes, I substitute some of the brown sugar for maple syrup. Yum!

    Someone ask Mark about his bread roll ups from this past weekend…

    May 21, 2013 at 4:08 pm #970787
    Dirt
    Participant

    Two new entries here.

    The baked eggs recipe is AWESOME! I was skeptical. They turned out great!

    8766115451_fa500e0414_b.jpg
    I added bacon, Parmesan cheese and a pinch of coarse sea salt.

    I also made Rice Cakes in a hotel room last month for the hell of it. The process was interesting!

    http://lovemycommute.blogspot.com/2013/05/rice-cakes-on-road.html

    Dirt

    May 21, 2013 at 5:07 pm #970797
    Steve
    Participant

    @Dirt 52878 wrote:

    The baked eggs recipe is AWESOME! I was skeptical. They turned out great!

    My wife makes something similar looking for breakfast throughout the week, perhaps the same thing? She scrambles twelve eggs, adds a tiny bit of milk, and then pours it into a twelve count muffin tin. She then adds whatever she fancies that day (ham and cheese, basil, halved grape tomatoes, cheese, salt and pepper, etc) and bakes it for about 20 minutes. They keep really well for about 5-7 days, and make a really easy and tasty breakfast treat without having to cook in the morning. We usually microwave it for 20 seconds or so.

    May 21, 2013 at 7:38 pm #970826
    DaveK
    Participant

    @Steve 52888 wrote:

    My wife makes something similar looking for breakfast throughout the week, perhaps the same thing? She scrambles twelve eggs, adds a tiny bit of milk, and then pours it into a twelve count muffin tin. She then adds whatever she fancies that day (ham and cheese, basil, halved grape tomatoes, cheese, salt and pepper, etc) and bakes it for about 20 minutes. They keep really well for about 5-7 days, and make a really easy and tasty breakfast treat without having to cook in the morning. We usually microwave it for 20 seconds or so.

    I make breakfast burritos in a similar fashion – dozen eggs, a pound of sausage, peppers and onions, cheese, and green chiles all cooked up together and wrapped up individually in the freezer. It gives me about two, two and a half weeks of (basically) instant breakfasts for an hour of work. I’ve actually thought about using frozen ones as ride food for the summer and letting them defrost in my jersey… I have a feeling that wouldn’t be too sanitary though.

    May 21, 2013 at 8:16 pm #970831
    Tim Kelley
    Participant

    @DaveK 52919 wrote:

    I’ve actually thought about using frozen ones as ride food for the summer and letting them defrost in my jersey…

    Let’s test that this weekend.

    January 19, 2014 at 6:49 pm #991627
    7rider
    Participant

    Pete.

    I found this thread from a Google search for feed zone portables. I just picked up the books and have been playing around with some recipes.

    I keep searching for a good explanation on how to UNwrap the cakes – particularly one handed while moving on a bike.
    got any tips for that?

    Thanks.

    January 20, 2014 at 3:58 am #991661
    PotomacCyclist
    Participant

    Here’s a podcast interview with one of the co-authors, Biju Thomas, from Endurance Planet last month:

    http://www.enduranceplanet.com/biju-thomas-chef-of-the-feed-zone-cookbook-and-feed-zone-portables-on-clean-eating-for-performance-surviving-the-holidays-and-much-more/

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