Food is good

H

Hoodoo

Joined
Aug 18, 1999
Messages
2,355
Ok, all you survivalists, besides bugs, what do like to eat out out there in the wilderness? One if my favorites is spicy oatmeal with a big dollop of peanut butter and a handful a fresh-picked wild blueberries mixed in.

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Hoodoo

Why dost thou whet thy knife so earnestly?

The Merchant of Venice, Act IV. Scene I.

[This message has been edited by Hoodoo (edited 09-13-2000).]
 
Originally posted by Alberta Ed:
Moose. Elk. Venison. Bear. Salmon. Trout. Grayling. Ducks. Geese.
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Do you clean 'em first or do you just eat 'em skin and all, in big chunks?
wink.gif


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Hoodoo

Why dost thou whet thy knife so earnestly?

The Merchant of Venice, Act IV. Scene I.

[This message has been edited by Hoodoo (edited 09-13-2000).]
 
Generally we gut and skin them first, then eat them in big chunks, preferably after broiling over hot coals to bring the carcinogens up to an acceptable level. I forgot to mention beer.
 
Wild strawberries, huckleberries, Oregon grape, trillium, rose hips, sheep sorrel, blackberries, wild raspberries, and other aggregate berries. Salad anyone?

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Yol bolsun,
Jamie
 
Sorry to sound like a gastronome but if I’m canoeing around the West Coast of Scotland I like to stick a 3 ltr. Box of Chardonnay, onions and a tub of garlic butter into my kit so I can rustle up (with the help of a few kg of local mussels) moules marinier for me and my chums. As we always say "any fool can be uncomfortable" and there is really no excuse for going badly equipped in a 17’ open canoe with an 1100 lb. carrying capacity. Where I come from only cats are interested in a "moose".

Bon Appetite!

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"I'm arm'd with more than complete steel - The justice of my quarrel." Christopher Marlowe
 
Originally posted by Sgian Dubh:
Sorry to sound like a gastronome but if I’m canoeing around the West Coast of Scotland I like to stick a 3 ltr. Box of Chardonnay, onions and a tub of garlic butter into my kit so I can rustle up (with the help of a few kg of local mussels) moules marinier for me and my chums. As we always say "any fool can be uncomfortable" and there is really no excuse for going badly equipped in a 17’ open canoe with an 1100 lb. carrying capacity. Where I come from only cats are interested in a "moose".

Bon Appetite!
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You sound like the kind of guy I want go go canoeing with!
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Hoodoo

Why dost thou whet thy knife so earnestly?

The Merchant of Venice, Act IV. Scene I.
 
Originally posted by Sgian Dubh:
...a 3 ltr. Box of Chardonnay...
Click to expand...

Hmmm...

Sgian, it sounds like you understand food, and doubtless cook better than I. But, damn, Chardonnay in a box?!? Perhaps a nice carton of Sauvignon Blanc for the cheese course, and maybe freeze-dried (just add water) Pinot Noir with dessert?
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If I'm ever in the UK, I'll definitely give you a yell...however, as a good guest, I insist on bringing the wine!
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O wad some Power the giftie gie us
To see oursels as ithers see us!
It wad frae mony a blunder free us,
An' foolish notion.
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I don't mind cooking for drinks. The only draw back with boxes (c.f. bottles) is how one minute there seems to be enough and suddenly its all gone.

PS that is one of my favourite lines of Burns, lang may yer lumn reek Charles.
Iain
 
Potatoes. PBJ & Pilot crackers. Fresh caught trout, or whatever other fish happen to be residing around. Coffee.

I've particularly come to like potatoes. Alaska had some magnificent tasting potatoes (Not the big brown baking ones) that were scrumptious with butter and pepper. I usually carry charcoal on short term camping trips, unless I've got everything on my back, and I can set a small charcoal fire going, stick a tater wrapped in foil in it, then proceed with setting up camp, fishing, reading, or watching the sun go down, and come back to it when I'm done and eat dinner. Preparation is a snap, and cleanup is just as easy.


Stryver
 
Originally posted by Stryver:
I usually carry charcoal on short term camping trips, unless I've got everything on my back, and I can set a small charcoal fire going, stick a tater wrapped in foil in it, then proceed with setting up camp, fishing, reading, or watching the sun go down, and come back to it when I'm done and eat dinner. Preparation is a snap, and cleanup is just as easy.
Click to expand...

I'm all for simplicity in cooking while camping. That's a great way to cook potatoes, fish, beef and pork roasts, veges, whatever.
I even like to take whole loaves of bread, make partial slices in them, drop in some clarified butter in each cut, wrap 'er up in foil and heat it up in the coals.



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Hoodoo

Why dost thou whet thy knife so earnestly?

The Merchant of Venice, Act IV. Scene I.
 
My camp staples are rice, oatmeal and potatos
I usually bring (for three days):
Lunch day 1
Sandwiches (honey baked ham w/ honey mustard and swiss cheeze), apples (New Zealand Granny Smiths), cheese (super sharp hunters cheddar cheese) and potato chips (pringles, for my daughter.)
Dinner Day1
Sinai kosher jumbo hot dogs which I wrap in mostly precooked bacon and pastry dough. Wrap in aluminum foil baked in coals... these are so good (three for me, one for my daughter)
Breakfast Day2: Bacon, eggs and toast made the following way: fry bacon, drain most of grease, cut hole in bread (circle, canteen cup works great) put bread in pan, break eggs into hole, top w/ bacon.
Lunch Day 2:
salami, peperoni and cheese, apples
Snack: oatmeal (with peanut butter and berrys, if no berrys, then trail mix soaked in water.)

Dinner: My Blackbean and ham soup (packed in frozen) w/ fireside baked biscuts served with a bowl of rice

Breakfast:
Oatmeal (with chopped up remainder of our fruit)

Snack: Rest of sausage and cheese

Lunch: Stir fried sweet peppers, try to catch fish to plank roast, if not canned chicken (w/ mayo (alum packet) and a little curry powder) and fried cattail tubers (if in the fall)

Dinner Day 3: The feast: I season (crushed garlic, fresh ground pepper, and crushed toasted corriander)and deep freeze a two inch thick NY strip steak, wrapped in newspapers and kept at the bottom of my soft cooler. It is thawed and perfectly aged. Grilled over the coals of hardwoods to a perfect medium rare. My daughter and I share it and are both stuffed.
Served with potatoes, diced and put in a foil packet with peppers and onions, season with cracked pepper and seasalt.
Then my daughter's favorite camp desert: rice cooked in powdered milk with the rest of the trail mix and honey.
I can hear my arteries hardening by the end of the weekend.

Geez am I hungry now...
Chad


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"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf."
George Orwell
"Those who hold the thin blue line keep order, and insure that anarchy and chaos will not prevail." Chad (1992)
"He who lives by the sword dies by the sword. He who dies by the sword did not train hard enough" -Chad (1999)
chad234@email.com

[This message has been edited by chad234 (edited 09-19-2000).]

[This message has been edited by chad234 (edited 09-19-2000).]
 
The hand is quicker than the brain
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....

[This message has been edited by chad234 (edited 09-19-2000).]
 
In the UK we do not have the weather (or often the landowners permission )for open fire cooking.That means you are trading off food against the weight of fuel needed to cook it if you are carrying everything with you.
Dried pasta is good,cooks v fast and can be made tasty with light to carry stuff like garlic,tabasco etc.
For cold weather backpacking I have used the military ration packs,the food is pre cooked in pouches so heavy,but you need very little fuel to heat and you can eat it cold if push comes to shove.
Wish I lived out in the US where there is real big wilderness,open fires,etc......
 
I like open fires, if for no other reason than I like burning stuff. And there's a small boost in flavor gained from merely having cooked something over a flame, regardless of the something. But when it comes right down to it, open fires take more time to prepare, cook over, and clean up after than so many other cooking methods. I _need_ some kind of hot water device when camping. I consider the step from camping to survival to be when I no longer have coffee in the morning...
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I've made coffee many a time over an open fire, but it's so much easier and cleaner on a stove. In the end, I'd prefer to have a fire, but I'd prefer to have a stove for cooking as well...


Stryver
 
I mostly eat disgusting cr@p of my own invention. It has no name, but is a descendant of hardtack.

First you get "some" meat, and slice it into strips and dry it nice and crispy. Then smash the beejeezus out of it. Then you get some corn and peas. If they're not dry, dry'em. Then get some flour, add a pinch of salt, a bit of water, enough to make it doughy, and stir in the smashed meat and crushed corn and peas.

Makes little cookies out of the dough, and smoosh your finger into them to make "a few" holes.

Then dry it hard as a brick.

To break your teeth, eat the little bricks as is. If you're a real man, you'll bite chunks off with your incisors, instead of munching with your molars.

If not, boil in a canteen cup with the meat of a freshly killed hoary marmot, armadillo, chupa cabra, or whatever other vermin you have available localy. I like boar when I can get it.

Wild foods are great too. On old swamper's trick is to take a coconut, green or otherwise, drill a hole in it and put some cornmeal in the coconut juice within. Then stop it up with a cork or stick, and bury in salt sand to ferment. After a while, you'll get some highly intoxicating, likely toxic, alchoholic fluid.

Corned mullet from a sandy bottom are awesome. But if they're from a mud bottom, forget it!

We also have a lot of cactus for some reason. The purple nubs taste like grapes, in a way. But it's best to peel the skin off so you don't get the spines in your lips and tongue, which is really quite heinous.

Koolaid is great too, just get the unsugared stuff and pack your own sugar, in an airtight container. Otherwise you end up with some sort of gooey, but actualy pretty tasty, brightly colored slime.

El box'o'22lr's is probably the best emergency ration to pack, and something to shoot them out of. There's always something you can kill with a .22 that you can't with a bigger round, and there's always plenty of snakes and lizards, raccoons, squirels, various types of birds, something, to eat. Actualy, I've eaten sparrow, and it's kinda like a cross between a cornish game hen and a McNugget. In S. Fl in some coastal areas we have the dreaded curly-tail, a fat, pug-nosed lizard, reddish in color, and grow up to around ten inches(at least, that's the biggest I've seen, hard to tell accurate loa, what with the curly tail), and damned good eating, if you can chill one. They're little aligators as far as I'm concerned.
 
Good ol' Kielbasa. The real stuff, smoked, from the butcher! Doesn't need refridgeration, can BBQ, boil, fry it or eat it cold. Add some Ramen noodles and you have a meal fit for a hiking king
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