Living near the Pacific coast, we have the luxury of being in close proximity to countless numbers of seaweed (edible algea) including kelp species, each with their own flavors and uses. One of my all-time favorite seaweeds to use is kelps such as kombu (laminaria spp.) in the creation of dashi stock – the flavorful base…
Read More “Making Healthy Natural Miso Soup with Kombu Kelp Seaweed” »
Check out other cooking blog posts by Wolf College wilderness chef Charles Borrowman including How to Cook for Backpacking Trips and more. When on a backcountry wilderness or backpacking expedition, it doesn’t take much more than the thought of yet another night of eating half soggy, half crunchy freeze-dried disaster to wrinkle one’s nose up…
Clam chowder is a New England specialty and perfect for a foggy day down by the shore. Being the prestigious dish that it is, it must be complicated, right? Not necessarily so. With a few tips and tricks, anyone can make a delicious chowder! First we’ll start by preparing the clams. Fresh cooked clams will…
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