You can find a longer (and much more hilarious) summary of Don’s trip here.
Section: Season beef with garlic and marjoram. Results: The meat needed to be seasoned, and the garlic flavor was so mild as to be almost non-existent. Another factor likely contributing to this is that I never remember using marjoram before, nor have I ever cooked with it. My roasts were still excellent: moist and flavorful, but they were only somewhat seasoned (indeed, they were barely seasoned at all).
I’m going to try again tomorrow with a couple of different rubs or something… but in the meantime, if you see me around town today, feel free to ask for a bite of my roast – it’s delicious!
Season pork and beef with salt and pepper
Seasoning is a way to add flavor to your food. It’s like adding salt, pepper, and other spices. You can mix seasonings with meat or vegetables before cooking them; this is called marinating. You can also use the seasoning on foods that aren’t cooked at all—like cereal or eggs—by adding them before serving them.
There are many different types of seasonings available in stores today, so check out some recipes online if you want an idea of how they’re used! If you don’t have time for that now, though, stick with what we recommend below:
Season beef with garlic and marjoram
Season the beef with garlic and marjoram. Garlic is used to flavor meat and fish, as well as in soups and stews. Marjoram is used to flavor meats such as beef, pork, lamb, and chicken.
Season the strips with salt, pepper, and oregano
Seasoning the strips with salt, pepper, and oregano is essential to the seasoning. Salt and pepper are your two main ingredients. If you’re using meat like pork or beef, you want to season it with salt and pepper before cooking it. If you’re using chicken, then seasoning will be more about flavoring than anything else—you can add some herbs like rosemary or thyme if desired (we recommend adding both).
Season pork with spices and herbs
Seasoning is essential in cooking, and it’s easy to confuse what goes where in your pan. We’ve got you covered with this handy guide!
The best way to season meat is by using spices and herbs that complement its taste—in other words, don’t use too much salt or pepper (or any spices at all). You want enough flavor without overwhelming the dish. If you’re using something like oregano or thyme straight from the jar, try adding them at the end of cooking instead of before because their flavors will have less impact on your dish as it cooks longer.
Marinate the chicken
Once the chicken is seasoned, it’s time to marinate. To do this, you’ll need a large bowl or container to hold all the chicken pieces. In that bowl, combine olive oil, lemon juice (about two tablespoons each), salt, and pepper (a few shakes), and then add your chicken cutlets. If you have time to spare—and let’s face it: who doesn’t?—marinate them overnight so they’ll be extra tender when they’re cooked later!
Season your meats in a variety of ways
Seasoning is the act of adding flavor to food. There are many ways to season, but most commonly, it is done by mixing spices with oil, butter, or other fat. Some common herbs include salt and pepper, garlic powder, and onion powder.
After my brief paddle in the Atlantic, I set up camp on the sand at the base of a small beach. The sea breeze was cool and refreshing. I had a small fire to keep me warm and cook my dinner as it was getting dark, and it would be challenging to see what I was doing if I used an open flame.
I went to one of the rocks where my food bag sat, got the backpack out, and opened it up. Inside were four plastic tubs filled with chicken strips, a bag full of pasta shells, and two cans of tuna fish [canned tuna?]. There were also two bottles filled with cooking oil.
I glanced at what else was in there from time to time. Still, I paid little attention to the contents, so when using this method, you have been given a recipe book that tells you what goes into your meal without needing specialized knowledge or experience with cooking or camping. You need to know how many calories you burn every day (1000) and be able to eat 2000 calories per day on average. When planning for your trip, you should consider this because if you’re away for, say, three months, there’s no point in carrying several bags full of food as you will likely not consume more than 2000 calories per day even if eating three times a day; this is assuming that all meals consist only of canned tuna, lamb kofta (spicy meatballs), rice, cous cous, fruit salad, etc.; this is probably the most common diet found amongst travelers so we’ll use it for our example since it’s easy to prepare while still being nutritionally balanced.:
I weighed 21 kilos (50 pounds) [just under the average weight]. Then I looked at my packs contents:
