Tag Info

Hot answers tagged

24

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 ...


20

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, ...


17

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 ...


16

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 ...


15

Here in Slovenia, the use of wild garlic is quite widespread. Although the whole plant, including bulbs, is edible, leaves are most commonly used. I tried only leaves so far, so I can share my experience with only them. Gathering Young, light-green leaves are a bit more aromatic, but smaller; older are darker and larger. I pick a mix of both and look for ...


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 ...


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 ...


11

Does garlic balance your blood pressure on long walks? Garlic is proven to lower blood pressure. Not balance it. Though this study also suggests that the this reduction was not large enough to be statistically significant. So no garlic does not balance blood pressure, neither does it (scientifically) lower it a significant amount. Overall, they ...


10

35° is 35°, whether in your car, in your pack, or in your refrigerator back home. However, handling raw meat otherwise is very different outdoors than at home. Personally, I think bringing raw meat into the wilderness is a bad idea. There are plenty of other foods that give you the same or better nutrition, don't require as careful handling, weigh ...


8

For any reasonable depth (ie. something you'd be willing to dig without specialized machinery), a deeper hole makes for a more stable temperature. The extra mass of soil surrounding your cellar acts to average out temperature changes: shallow burial averages out day-night shifts, while deeper averages out seasonal changes as well. The end result is that a ...


8

When I cook home-dehydrated food, I often rehydrate for a day - but not on the stove. In the morning, I boil water for coffee, pour some over dehydrated meat in a Nalgene, leave the lid on loosely until the water is only warm, then tighten the lid firmly. It spends the day in the pack and by dinner time the meat is rehydrated. For some vegetables, such as ...


7

Few things I do: bring tea. bring water flavoring packets, like Crystal Light or Propel. bring coffee or instant coffee. know your surrounding vegetation and make tea out of different plants, leaves, and/or roots. Emphasis on knowing your surrounding vegetation; make sure you know which plants (or parts of plants) are suitable for consumption.


7

I preferably avoid artificial materials, so I would use lemon, orange or grapefruit juice, just a bit for the taste, not really making lemonade (although it might irritate your stomach after several days of drinking it). Crushed herb leaves can also give a new taste to the already "boring" water - for this purpose I would use mint, wild thyme, basil or ...


6

You'll need to do several things: Change your habits and foods Work Combine several techniques First, you need to more carefully consider the necessity of refrigeration. Refrigerators are used to keep food in a "safe" temperature zone where bacteria is less active, and this requires temperatures close to freezing. Passive cooling, such as root cellars ...


6

People do not realize that their public water are delivered by iron pipes buried 20 to 80 years ago. I was an engineering student and if you cut those pipes you will see rust around the pipes. So people do not realized that they are drinking water through rusted interior of water pipes. No one has died from it.


6

That is a very tricky question... Pure water is the best for everything. There are lots of things you can use to add some taste and make it easy to drink but there are some considerations about that as well. For sure those electrolytes are the best options but they are not cheap. In a camping trip, where exercise is not the focus, all those already said, ...


6

Pork should be cooked to a minmimum of 63C or 145F. This is regardless of what type of pork it is. Providing you heat all (including the center) the pork to this temperature or above you will be fine and will not get ill. Ideally you should also let the food rest once cooked. This allows time for the heat to destroy all bacteria in the meat (with the added ...


6

No, it will not. A bear will smell your food regardless of what container you put it in. A dry bag may reduce the distance from which a bear can smell your food, but will not make it impossible to smell your food. It's extremely uncommon – especially for black bears – for a bear to attack a person to try to steal their food. Unattended food is ...


6

Bears have a seriously sensitive nose. I can't remember the correct values, but they have magnitudes more smell receptors than a bloodhound (I just looked it up, a bear's nose is estimated to be 7 times more sensitive than a bloodhound. You can minimize what can be smelled by using ziplock bags and placing those in uncoated stainless steel containers. ...


5

No, it is not true that necessarily the deeper you get the cooler it gets. For really deep holes it is actually the opposite, the deeper you get the warmer the temperature gets. This is called the Geothermal Gradient. This states that temperature goes up 25C per 1KM of depth. For the first couple of meters the temperature will likely drop or raise ...


5

Whilst I have no direct experience, garlic tablets can lower blood pressure, a clove of garlic itself will not have much of an impact unless you eat a lot of it. Other options are Cayenne Pepper, Green Tea and foods with a high vitamin C level. If you need to raise your blood pressure then keep hydrated and your salt levels up. Fresh fruits with vitamin B ...


5

If you're not concerned about bears, I would (ironically) suggest using an Ursack. The Ursack is a kevlar bag that is "bear resistant" but not legally approved for use in many areas which require bear canisters. They weight much less than bear cans, but are very resistant to punctures, so a coyote shouldn't be able to break into one. You may have concerns ...


5

Carrying perishable foods is not practical, but it is doable. The only way to do it though is to keep your food cooled, and the easiest way to do that, when it's hot out, is to carry a cooler, which I have definitely gone backpacking with before: There are such things as solar powered coolers, which can keep your food cool without the necessity of ...


5

This is not a survival technique. The way to determine how many calories is in a particular food item is to measure the amount of heat energy emitted when an item is burned. Anything burned to ash is basically calorie free as far as food value goes. Ash is composed of whatever was unable to vaporize into smoke in a fire. The hotter the fire, the more ...


4

Rust is not harmful to consume in either form (red or black) Black rust is magnetite and is what makes cast iron cookware black. What is dangerous is being cut by something rusty, and danger has nothing to do with the rust itself. It is simply a great place for tetanus bacteria to live.


4

The best tasting dish I personally ate that was cooked over fire is mandi. Image Credit: Wikipedia. Mandi is usually made from rice (basmati), meat (lamb or chicken), and a mixture of spices. The meat used is usually a young and small sized lamb to enhance the taste further. The main thing which differentiates mandi is that the meat is cooked in ...


4

not particularly, there are however meats which are safer than others. For example: solid chunks of beef only needs to be seared.(still a good idea to cook through but less important) To avoid confusion: this does not mean you can eat rotting beef but if it's not rotten, beef doesn't contain parasites all the way through and normally it's only the ...


4

Its an answer which you may not find specifically good for you, but rather more of a generic approach towards a person suffering from Acid Reflux. Narrowing down the scope up to foods/meals over a trek, I'd suggest: Yogurt. You can try Trail Yogurt Recipe Peanut butter as against eating Walnuts, Almond, etc. Whatever that is rich with Fiber: Oatmeal, ...


4

The pioneers of the old west used to trek across the prairies with jars of pickled hard boiled eggs. So pickling your eggs is one option of preserving them. How long they'll last plain depends a lot on the temperature and conditions of where you're going. Keeping them hot isn't going to preserve them, keeping them cold will. I don't know how many eggs ...


4

The most significant difference between the two—aside from cost—is the composition of the food due to the different processes of removing moisture. Dehydration very simply uses heat to remove moisture without cooking the food. This leaves the food withered and hard, and takes a lot longer to rehydrate. Freeze-drying involves cooling the food inside a vacuum ...



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