Our original poster's trip is only 11 days long. I guess if he had to, 11 days worth of freeze dried stuff could be carried...
Sounds like we have turned him on to real food.
I have read tales of backpackers going for a week on just macaroni--I hope I never have to eat like that. Since his trip is only 11 days, I would think he could research his route and determine where he can resupply and where there are restaurants. I don't love peanut butter and jelly, so I try to eat lunch in some small town, but I do carry the stuff in case I need it.
He mentioned burning a hole in aluminum. I have a different argument for stainless steel. Ti and aluminum cookware is generally so thin walled that it is only of use for boiling water. Stainless steel cook gear is pretty thin too but there is some heat integration going on and you are less likely to burn whatever you are cooking. But if all you want to do is boil water, it is hard to beat aluminum.
As for carrying both a white gas stove and an alcohol stove, I would just settle on one. Just carry one kind of fuel. We used to take white gas stoves, I had a Whisperlite and my buddy had a Dragonfly. We converted to alcohol because we found the stoves to be easier to use and we found their lower temp cook flames to be more friendly for food prep. I also like that if the alcohol fuel bottle leaks it is no big deal where as if the white gas leaks that could be a big deal. It is hard to knock the Tragia as it out performs the Super-Cat stoves I used to make.
I think you need to make some test meals at home using your cook gear. Evaluate how bulky the food items are versus how tasty they are. See how you feel about food prep and clean up. Do some test meals with freeze dried stuff and see how you feel about that. You have not mentioned MREs. I hear about people buying them and using them. Our military uses them in field, after the boys field strip them and discard excess packaging before sticking them in a back pack.
I think you got some experimenting to do.