Reddit mentions: The best dried mushrooms

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/

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!

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.

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!

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.

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.)

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

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

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.

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.

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.

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.