Well, I certainly know describing RV food preparation that way doesn’t really make it very much more appetizing. Regardless, something you may not have considered too deeply before you started planning out that RV trip was what you wanted to do for food. Eating on an RV is similar to regular dining in some ways, and in some ways, it’s very different. Sort of like how your high school reunion is different from your time in high school. Yeah, all your old classmates are there. Even some of the teachers. Songs you remember rocking out to as a kid are being half-heartedly plucked out by a local garage band playing for beer money. The elements are there, but they don’t add up to the same thing. Fortunately for you, preparing food in your RV is vastly less depressing than seeing your high school crush has turned into a paunchy grouch that smells like wine coolers.
What the heck? It's only our 10 year reunion!
One major concern is space. No, not outer space (though that does concern us too. Anything could be out there! We don’t trust it), but fridge space. You’re going to have to really consider what specific perishables you can’t do without, because your real estate for such endeavors is going to be a sixth of what it would normally be. You’ll also want to factor in how well it can handle periods of less-than-frigid temperatures, in case of a malfunction in the unit or a loss of battery power. Most veggies can survive pretty well, but that big ol’ tupperware full of lutefisk is going to go so bad, so hard, so quick, you’ll probably have Homeland Security on your tail. Take stock of where the farms and grocery stores will be on your trip, so you can get the perishables and incidentals on a more daily basis.
Cooking space is also something to keep in mind. While we’re sure someone has found a way to cook an entire Thanksgiving bird in their RV, that person was probably Hercules, and that guy’s half god. Think smaller in everything but flavor. You want smaller ingredients, smaller cookware, and smaller portions, but the biggest flavor you can jam into your comparatively tinier meal. Also, find some canned and boxed ingredients that you like, and spring for the nicer ones when you can. It will make a difference, and will keep eating out of a can from feeling like eating out of a can.
Now, of course you have the option of dining out. There are many fantastic places to eat on the way. Finding great diners and restaurants on the road is one of the best parts of the trip, so pick up a guide to travel eating, or check the internet for highly rated eateries before you get to each town.
Lastly, by way of example, here’s a tiny size, big flavor meal you can easily make with only a few ingredients. If you’ve never had fried green tomatoes before, you don’t know what you’re missing.
- Put 2 tablespoons of your favorite cooking oil (or butter) and heat it in a frying pan.
- Slice up a few green tomatoes. One usually does this in about 1/2″ thickness, but you can vary to taste.
- Mix some cornmeal up with some salt, pepper, some spicy stuff like cayenne or cumin, chili powder, and any other seasonings you think you’d like.
- Toss the tomatoes in the cornmeal until they’ve got a decent coat.
- Fry them ‘maters up in the pan for about 3 minutes each side on medium heat.
- Serve ‘em hot, on a bed of couscous or rice pilaf if you like. They also go great on burgers, sandwiches, or with a steak fillet.
Man, this is making me hungry! I wonder if the lunchlady has any more of that lutefisk.
