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46

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 ...


35

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 ...


34

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 ...


26

Pate Fish in tin cans (+) practically never spoils (+) can be warmed on the fire very conveniently, no additional dishes needed (-) tin can difficult to dispose of - smells of fish, cuts skin very nasty, does not degrade if thrown away in nature (-) quite heavy, considering the weight of the sauce and of the can Dried meat (+) long-lasting - can last ...


23

As a former soldier (and Medic), I personally don't flavour my water during the outdoors. The contents of the canteen/flask might be required for a non-drinking purpose such as: Eyewash Rinsing Medical Cleaning etc However, I do flavour my water on a day-to-day basis for the gym etc using super-concentrate micro capsules such as Squash'd If you have ...


22

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 ...


20

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 ...


19

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 ...


19

Avoid Putting cheese in plastic bags. Ever. Mold guaranteed. The cheese should receive enough air and shouldn't get wet. Cutting a big piece into smaller pieces (for easier service, you know). First, you break the wax or vacuum bag, second, now you have much more surface and much more to cut if mold happens. Best practices If you can, prefer cheese ...


19

Basically tin foil is your friend! Even though you could also place some of these foods directly on the embers, if you're willing to carry some tin foil and do a little bit of preparation, you can create some awesome meals on a campfire. Potatoes Image by Ryan Dickey Slice them open unpeeled and fill them with cream cheese Season with salt, chives, ...


18

The best advice is not to unless you are very, very sure. Having said that, and just for fun, assuming you are in a chronic survival situation with no choice, this article describes how to test if a plant is edible.


16

Cooking raw brats over a fire is only dodgy because cooking brats well requires fairly precise (for a campfire) temperature control. Even with hot dogs, it can be a bit challenging to get the whole thing consistently cooked through without burning the outside. With a bratwurst, its larger size makes that especially difficult without some skill or tools. If ...


15

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 ...


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 ...


15

The first solution that comes to mind is a "zeer", or pot-in-pot refrigerator. However, this functions best in hot and dry environments as it relies on evaporation to work. Such a device is constructed by nesting one clay pot inside another, with a layer of sand between them (about an inch on the bottom, a few inches on the sides). The sand is then soaked ...


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 ...


14

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 ...


13

Additional to the two great answers already given I want to share my own experience, repeating some things and adding some: Choose your Cheese carefully As already mentioned, harder cheese will last longer. Good sorts (I don´t know if available outside Europe): Parmesan, Manchego, "Bergkäse". The cheese will start to mold on the surface. Take this into ...


13

Another one would be Damper, an Australian bush bread traditionally cooked in the hot ashes of a dying fire, with or without tin-foil (just don’t eat the crust). It has a pretty delicious smokey taste and is fun to make with the kids. I won’t suggest a particular recipe because there are so many variations. The core is just flour, baking soda, salt, and ...


12

Lots of people have posted answers saying what they like to eat. However, the OP asked a very specific question, which was: "What is the most efficient food to take a for a 12-15 day hiking trip? [...] Assume I have no taste at all and don't care about eating the same tasteless thing every day if necessary." She specifically stated that her only criterion ...


12

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 ...


12

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 ...


12

Bear canisters should not be suspended. Doing so would make it possible for a bear to steal the canister and take it away. The shape of the canisters make it very challenging for a bear to hold or carry, and normally they will eventually give up and ditch the canister somewhere still close enough that you could find and retrieve it. If you have it hung, and ...


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

Although technology has brought us many conveniences most of them require supporting power or other technology. You seem set on refrigeration and you say: "I am willing to go to just about any extent short of buying a fridge and a generator." Perhaps you should consider solar panels (photovoltaic) and an electric refrigerator. Both technologies are ...


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

I see that a good option on the sodium is to buy the components (vegetable medley, cooked beef, green peas, etc.) which are all lower sodium than the premixed meals. Instead of buying dehydrated/ freeze-dried meals, start looking into dehydrated/freeze-dried ingredients. This page has a good list of source for ingredients. Make it yourself: Pemmican — ...


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 ...



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