Tag Info

Hot answers tagged

44

From a thermodynamics point of view, I'd say you should leave the water in. Temperature is a measure of the active kinetic energy of the molecules in a substance. Warming up is essentially the surrounding environment imparting some of its kinetic energy into the object being warmed up. Simply thinking about that, the more you have that needs warming, the ...


30

The conclusion is not correct. Some bacteria produce toxins which are not destroyed by heat, for example Staphylococcus. See this link for more information. Note that this is not strictly an outdoors issue. Even at home, you should not keep fresh meat in your fridge too long before cooking it, as it gives time for bacteria to produce toxins. The ...


28

Dehydration is key. Water weighs a LOT. Breakfast -- Any variation on oatmeal. You can make your own or buy prepackaged meals. Lunch -- Peanut butter on hard tack. (did i mention water?) Dinner -- Any dehydrated meal will do. I've used both Mountain House and Backpackers pantry. Snacks -- I prefer Clif bars and Justin Nut Butter for a good ...


21

We (Kent and Deny) did an experiment in order to shed some light on this debate. We found that keeping the water in the cooler along with the ice kept the overall temperature of the cooler below 5 degrees Celsius for approximately 4 hours longer than when the water was removed. Experiment. We filled a Coleman cooler with 12 341mL bottles of Waterloo Dark ...


15

Eating berries and mushrooms is not recommended since there is no general pattern to identify poisonous ones (unless you're an expert on that topic). Even having a book with pictures of edible berries can be tricky as some poisonous ones are disguised as their edible counterparts. Plants, on the other hand, should not be edible if the sap is milky. Milky ...


15

Your body just doesn't have a reaction on skin contact right now. However most people will develop a reaction after enough repeated exposure. While poison ivy doesn't bother me either, I do take basic precautions to not push my luck. With regular contact, you will develop an allergy, and though it could take years, it will take a lot less if you start ...


14

Never remove cold water from a cooler so long as the water is cooler than the outside temperature. Opening the lid allows more warm air in, but assuming the lid is on the top and air disturbance minimal, this could be a small loss of cooling / small entry of heat. Opening a drain will have to let warm air in to replace whatever cool water leaves the ...


14

Rice. If you have fresh (or purified) water, an amazingly small amount of rice would suffice for 14 days. I've trekked the Cordillera Real for 12 days, and rice was the only reasonable option in terms of weight. A small set of spices - especially salt and pepper - dramatically improve its taste. If you don't want to eat the same food for 14 days, take ...


14

It would say it varies to a high degree since the source of the meat and the cut of the meat will be the primary factors in determining how many bacteria (and which type) will be on the surface of the meat. I wouldn't want to trust hamburger or mass market ground meat for even a few hours not refrigerated - so any meats that are mechanically tenderized or ...


13

Cheese: Long time. Especially hard cheeses. You can just cut any mold off the edge that might creep up. Cheeses sealed in cheese wax (gouda) are a good bet. I've had extra-sharp cheddar un-refrigerated in the AZ desert for 8+ days, in the rocky mountains for 15+ days with no issues (aside from sweat.) Blocks last longer than a pile of shredded cheese. Be ...


11

I can offer my favorite hiking food rotinue, but I usually just had it for 4-5 days max, between resupplies. Quaker Oatmeal for breakfast (usually two packets with the powdered milk, add cold water to each packet) 3-4 snacks during the day (2 sneakers snickers, 2 m&ms, sometimes other variants. Sometimes Cliff bars/Oatmeal snacks instead) A big ...


11

Depending on what you mean by "can you eat it" you can eat anything really, it just depends on how much worse off you want to be afterward. According to this article, dangers include: trichinelliosis - from eating meat of a carnivorous animal brucellosis - can be had from raw caribou e. coli, and salmonella are rampant tapeworm - and other worms are ...


11

Depending on your activity level, access to water, etc, the types of food you carry should change accordingly. Some points to consider: Dehydrated foods are great in that they are light-weight since they have no water in them. But they might not be a wise choice if you are dry camping with no water available (e.g. in the desert) since you would just have ...


11

A recent article on The Out Side Out blog by Reiner Thoni ("Fast and Light" Plant Based Nutrition for Mountaineering) has quite a bit of detail on this, and goes well into the details of a balanced diet and some options for variety. The following is quoted verbatim: Carbohydrates - replacing the glycogen reserves - 4cal/gram Lets start with ...


10

EDIT: The more I consider this, the ambient air temperature around the cooler is the largest factor. Replacing water with 95F (35C) degree air will have a much larger impact than replacing water with 40F (4.4C) degree air. Actually, the answer is very simple because you asked longer, not colder. If you drain all the water, then when the ice all ...


10

The rule of three may be a useful mnemonic to help prioritise or plan in a survival situation, but it is not necessarily going to be accurate. Survival without food is going to depend on many factors, for example, the nutritional state of the person at the start of their starvation and the amount of energy they expend during the starvation. These factors ...


10

I use this system exclusively, and there's an entire site dedicated to the variety of ways you can do it. I think it is generally called "freezer bag cooking", and the main site I'm aware of is called TrailCooking. I've always used ziplocks marked as "freezer bags" from the grocery store, but those ones you found seem like they would be perfect. There's ...


10

Here are a few things I look for: Bars that don't melt when they're warm. Anything with chocolate will become gooey in the summer Bars that don't freeze easily when its cold. I've found that Powerbars just become little frozen bricks anytime its below freezing. I like bars with all natural ingredients. Not for abstract health reasons, but just that bars ...


9

Caveat: My comments are relevant in the UK: I think if your use of 'fresh' means you killed it, so you can have some confidence in its health before death and could get a reasonable view of the surrounding environment (e.g. don't eat the deer that just came out of the nuclear waste dumping site...), then yes. But make sure you cleanly gut the animal, as ...


9

A fuller history: They were approved for a few years (2004-2007) for use in Yosemite, which is a proving ground for bear-resistant containers. In 2007 I believe there were a couple incidents where bears were able to puncture an Ursack and "suck" food out of it. This led Yosemite to ban them from the park (and ultimately some other national parks followed ...


8

Get a good book, with full color illustrations. I can't find a link for one, but you want quality equivalent to the Audubon full color field guides. Do a few field runs in the area you plan on being in with someone experienced before you try to eat the foliage. Of course, everything depends on risk. If you've been lost for four or five days and ...


8

First, Freeze-dried Vegetables. Unfortunately, the texture isn't quite right, but it works. Secondly, if you want actual FRESH veggies, then I'd recommend sprouts grown in your pack Thirdly, if you will be resupplied during the trip, arrange a few fruits/veggies from the local store. I know through-hikers will go into town on resupply-day and eat in a ...


8

Do you make your own dog food or purchase bagged food in the store? Either way, an idea would be to use puppy or performance good as they're both higher in caloric value, nutritional content and are easier to digest than regular dog food. The actual amount of food you feed really depends on your dog. How has she handled the shorter hikes? Have you ...


8

The key to preserving the flavor of wine is to minimize the amount of oxygen in contact with the wine. One option is to use a container which is flexible, so that you can compress it in order to remove all the air inside, leaving only the wine. Just be sure it is well sealed, so that you don’t get wine all over your backpack. There are a few manufacturers ...


8

Mayo will generally discourage the growth of bacteria while sealed. It is stored at room temperature in the store, but that's after being packed in a controlled environment that minimizes the risk of contamination. Once you open that container, you'll increase the contamination risk, which is why they say to refrigerate it. Once mayo is contaminated, it ...


8

This has now been brought up on skeptics.stackexchange.com. Presumably you were looking at the contraindication for before surgery: Not recommended for: Upcoming Surgical Procedure Large amounts of garlic may increase the risk of bleeding by thinning your blood. Thinning the blood like that is precisely the same effect that makes it ...


8

There are two types of water-based concerns while doing strenuous activity in the desert: dehydration and hyponatremia. Dehydration occurs when your body is not getting enough water, and is the most common. Symptoms include irritability, headache, lack of energy, bright yellow/orange and infrequent urine. You lose water while you sweat, but in hot climates ...


7

I would recommend making your own. I've used a bunch of the recipes from FreezerBagCooking and found them generally easy to make and incredibly tasty. You can adjust them to fit your budget or sodium needs. The general idea is that you use a "freezer" ziplock bag (basically, the thicker kind) and put all your dehydrated ingredients from the recipe into ...


7

I'd say none of those rules are "proven" - they're very, very rough estimates based on a very rough description of average. Some people will fall unconscious a lot sooner than 3 minutes with no air, some can last a lot longer. In terms of food, David Blaine lasted 44 days suspended in a transparent box in London - there have been other reports of people ...



Only top voted, non community-wiki answers of a minimum length are eligible