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So with top roman being a staple in my backpacking pantry, and with all the different ways there is too make it. I was curious how you all created the bounty that is "the Roman".
I useually cook it up and drain it, then add the standard seasoning packet and some hot oil, but my buddy just eats it dry and sprinkles the seasoning on it with every bite.
How do you cook it while on the trail?