Maybe we should have a recipe area.
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Maybe we should have a recipe area.
Sarge,
What have you done. I can post on two threads at once. Whooohoooooooooo..........
A recipe area would be a great idea, especially for jerkys and other goodies we can make at home :)
Does anyone carry panforte with them? It's a mixture of flour, honey, shortening, nuts and dried fruit.
Here's a recipe for meatless pemmican for those of you that are vegetarians. It's from physicalmind.com:
MEATLESS PEMMICAN
1/2 cup raisins
1/2 cup dried pumpkin or squash
1/2 cup peanuts
1/2 cup acorn or cornmeal
1/2 cup hickory nuts
1/3 cup honey or maple syrup
1/2 cup dried apples
In order to make sure that the acorn or cornmeal is bone-dry, spread it in a thin layer on a cookie sheet and place it in a warm oven for 15 to 30 minutes, checking frequently. The oven should be at the lowest possible setting. Then combine the dry ingredients and either chop them with a knife or grind them coarsely through a food grinder. Add the honey or maple syrup and blend thoroughly. Divide the mixture into 1/4-cup portions, press into cakes, and store in the refrigerator.
Watch out! Such fiber will have a 'bathroom' effect, and it will be very high energy from the sugars in the honey and fruit. However, the excellent fats and proteins from the nuts will help counter the over-abundance of energy.
With regard to Elkchsr's suggestion on a recipe area, what do you folks think of this? How about a forum library? It could contain sub categories of:
1. Forum Instructions such as my sticky on how to upload images.
2. Recipes
3. Survival documents - I have a number of Army survival documents I'd be willing to upload.
4. Gear reviews - A lot of folks have done write ups on gear and this would consolidate those.
5. How to's: Instructions on such things as How to build fires, How to purify water, etc. We've seen a lot of different suggestions that might not be found in a survival document.
6. The perfect whatever. Mitch did a nice job on the survival knife write up. We could include other items such as the perfect clothing material, hat, boots, socks. Whatever. There are a lot of opinions on each of those but Mitch circumvented the opinion issue very nicely and others could follow that example.
7. Wilderness Medicine
Those are just some ideas. Others could be added. Some of these deleted. I would expect that the "keeper of the flame" would have final say on what goes into the library. Some gatekeeper (Sarge) would probably need to control it to some extend. But that would give newcomers a place to go and find, "What's the best...." without having to search through the threads or start the 93rd thread on the same issue. I like vBulletin a lot but its search engine can be cumbersome at times.
Sounds like a good idea to me!:D:cool:
That would be a great idea and an excellent expansion of what I said...
In the words of a famous poet....
:D :p GITERDONE!!! :p :D
Rick, I gotta give credit where credit is due... a forum library is a good idea.
Okay - In the spirit of Git-R-Done, the next question is should the library be 1. an open forum category, 2. a closed forum category or 3. a moderated forum category? I don't think we want anyone and everyone posting comments, etc. into the library yet we need to be able to post legitimate items such as Mitch's write up. So I would suggest it be a moderated forum category. That would require Chris or Sarge to validate any new post or thread. That might be cumbersome at first as we build the base (we could also leave it open at first and migrate to a moderated category later) but once the base is built it should be on a onesy twosy basis so they shouldn't have too much validating to do.
The second order of business is what sub-categories need to be included? Once those items are decided, all of this with Chris' permission of course, then Chris could add the forums.
Thoughts?
I think it should be moderated from the get go,that way it would eliminate the redundancy of information being added.
Can't we just run a thread that's recipes only and Chris or Sarge can turf anything that isn't? We're bound to get some repitition in some of the recipes I'd imagine, and we can divide it up into like...wild meat or vegetables harvested wild categories....I dunno...you guys post recipes I'll go home and try them :D that works for me!
Wild raspberries, strawberries and saskatoons
Dandelion, fireweed and wild chives
boletus and meadow mushrooms
Oh, Lord. She said the bad word again. Here we go........
What was that?? my problem is I always have to rush so as not to waste too much energy and always seem to miss half of the posts...
Psssst. Mushrooms. We don't mention those things on here. We had the world's longest post over them. Once it gets started it just never ends.;)
Has anyone here heard of it ,or eaten it?It is made from the blood of a hog,and I remember my grandmother making it everytime we butchered hogs when I was a kid,I could never get the courage up to taste it though.
My grandparents always said you can use every part of the pig except the sqeal,and yea I remember them having "mountain oysters" when they castrated the young males,not eating that stuff either,somethings are better left off the table,and these are 2 of them in my opinion.
moreover, many mushrooms have significant amounts of protien, wich [provided you have enough water, some fat intake and a bit of carbs] is a good source of calories.
the real danger, as with plants is the identification.
if you are in a subsistence situation, you'd be better off knowing a few key, useful mushroom species in advance, rather than trying to identify unfamiliar species when there is other food about.
i eat a new species of mushroom often, but in the comfort of my own home and after i've had the chance to be sure of the placement of said mushroom into a safe taxon. if i needed to condider eating mushrooms for subsistence, i'd stick to the few dozen species i can recognize on sight. if you are truely familiar with one or two, or six, or a dozen edibles and happen to come across one you know, same deal, would you sddenly trust them less?
Nell - It's also known as Black Pudding (sausage with animal blood). You can google up tons of info. I'll bet Tony knows a thing or two about it.
Yea I have googled it,and still no way I would even consider eating it.
I think the best thing would be for me to setup a wiki on this site... it is on my list of things
Hey I live in saskatoon. In fact, my great great grandpa helped name the saskatoon berry. Or so the family story goes.Quote:
Originally Posted by wildWoman
Cloudberries maybe?They look very similar to raspberries but turn yellow when ripe.They grow in muskegs & are hard to find as there's not many around.The Dene people call them muskeg berries.Quote:
Originally Posted by marcraft
Try this!
http://www.worldwar1.com/dbc/food.htm
Hard tack recipes is in here and how to use it.
Don
Ya, since sarge47 turned it into one, I guess...:confused:Quote:
Originally Posted by Beowulf65
No fear of that happening OwlGirl, if I'm anywhere near the far North woods! :cool: I'll even show you a few easy mushrooms in your hood, that you can eat safely. As you well know, sweet thing, it's ALL about the knowledge, when it comes to being in the bush. Lots of armchair experts waste time tellin' folks like you and me to stay away from mushrooms etc. etc. They'd rather stick to the negative side of life and try to tell you what they don't know for sure, than to hear what you DO know to be true.Quote:
Originally Posted by owl_girl
People who have walked the walk and danced the dance of real-life woods living, know how to use as many natural food sources as are available in their immediate area, to the best of their advantage. Starving folks NEVER say, Ooouuww, I don't like mushrooms and frogs and stuff. When real starvation hits you, you would VERY likely eat a large bear or moose paddy and love it.
Don't let all the nay sayers get to you sweet missy, you and your partner are doing a swell job of being real up there and life-dancing in the North woods. That includes, your beliefs in eating any wild edible foods from your neck of the woods that you know to be so. :cool:
You know, I can't see these armchair experts and repeaters of bs, just walkin' by a whole whack of Chicken in the woods or Angel wings or Morels for that matter, and saying, oh no, I'd rather starve than waste my time on that dirty fungus...:D
Glad to hear you've tried to stick to the original subject matter as well, Owlgirl. Perhaps many could have learned a few new wild foods had most of these posts been about what I thought was an easy topic.
Oh well, I guess we do need a recipe thread started eh, sarge47? And a nutrition thread could even get a lot of arguments going about wasting our time while stranded in the woods along with another one about what NOT to eat out there to save you some time?
Chow,
Here, Here, my Man Wareagle! Well spoken sir buddyman! That makes at least three of us now that aren't afraid to step-up for what is real...Quote:
Originally Posted by wareagle69
Reality Rules!:cool:
Awesome! Thank You Borelli for bringing this thread back to where it belongs! You're a man with his head screwed on right. I like your wild food choices too.:cool:Quote:
Originally Posted by Borelli
Peace!
birch and pine tea.
dude, i like to roast me up some wild onions! thats the best stuff when your feelin hungry. down here in the south we got tons of those growin back by the creek, and they are strong, oderwise.
also i like to munch on violet wood sorrel.
I ran across these recipes and had never heard them. Something else I'll have to try.
Blackberry Tea
Pick the blackberry leaves and dry them.
When you want to make tea, just crumble a couple of teaspoons of leaves
to one cup of boiling water.
Steep for five to ten minutes, and you have blackberry tea.
PINE-APPLE BEER
1 pineapple
Water
Sugar
Wash and then pare a pine-apple; if a good size, put the rind into about two quarts of water (in the quantity you must be guided by the size of the pine-apple); cover it for twenty-four hours; then sweeten to your taste, bottle, cork, and put it into the sun for five or six hours, cool it and it is then fit for use.
From The Carolina Housewife by Sarah Rutledge, 1847
SPRUCE AND BONESET BEER
1/2 c. hops
1/2 c. boneset
Water
1 tbs. essence of spruce
Sugar, molasses or other sweetener
Boil a small handful each of hops and boneset for an hour or two, in a pailful of water; strain it, and dilute it with cold water till it is of the right strength. Add a small table-spoonful of essence of spruce*, sweeten, ferment and bottle it.
The essences of hops, checkerberry, ginger, and spruce, put into warm water in suitable proportions, then sweetened, fermented and bottled, make good beer.
From The Young Housekeeper's Friend by Mrs. [M. H. ] Cornelius, 1863.
*Essence of Spruce is made by taking the tender new-growth tips off branches of either spruce or balsam fir trees and soaking them in water or molasses until the flavor is absorbed into the liquid. Strain and save the liquid for use in recipes such as these.
MAPLE BEER
4 gallons water, boiled
1 qt. maple syrup
1 tbs. essence of spruce
1 pint homemade yeast, or 2 packets or cakes commercial yeast
To four gallons of boiling water, add one quart of maple syrup and a small table-spoonful of essence of spruce. When it is about milk warm, add a pint of yeast; and when fermented, bottle it. In three days it is fit for use.
From The Young Housekeeper's Friend by Mrs. [M. H. ] Cornelius, 1863.
O.o I like the pineapple one Rick :D
Thanks A Lot :)
i am new sow I dont now long this talk as bin going on but I like to eat shoe sting snard rabbit and sourdok and boild powk
Do you use a shoe string to snare them?
yes boy scouts 1o1 if you have it on you find a way to use it o by the way sasafras tea is good to
This list isn't just mine, but as my wife grew up in the country side of Korea, some of it is hers as well.
Wild grapes
Wild grape leaves (steamed)
Wild grape stem inner core (boiled)
Cat Tail
wapato (a bit strong)
wild sage
sea lettuce
Large of tender wild grasses (steamed)
Wild rice
Palmetto leaf inner core
termites
Sugar ants
Snake
Turtle
early spring fiddle heads
Brown sea kelp
Sassafras Root, Bark, Leaf
Dandelion
Red clover
Pine needles
Pine Nuts
Oak Nuts
California Ice Plant leaflet cored
Prickly Pear
All kinds of rodents (rats, mice, rabbits, squirrels, Guinea pigs, bats (very hard to catch))
fish
frogs
birds (any size)
snails
Inner cores from many wild vines
Wild berries
Powdered dried earthworms make a great broth thickener that's high in protein
Now I'm hyngry,... I think I'll go and forrage in my back yakd for a while.
I just made some whole wheat hardtack yesterday and vacuum sealed it today. Though the stuff usually lasts a long time, I rotate it every year in the emergency bags in our vehicles. I tossed some flax seed in this year.Quote:
Originally Posted by dilligaf2u2
:rolleyes:Hi LarryB. Hundred choices around here. This time of year I like to enjoy the fresh stuff. lots of spring greens, a salad of violets, chickweed, and wintercress or watercress is a nice combo. The mildness of the violets and cress combined with the earthy flavor of the chickweed is a favorite. I also like some of the flower choices, throwing in some eastern redbud or whaterever is at hand.
My name is Timbo. I live in the UK although I've camped all over the world. I have bought a few woods to share with friends in the Uk - so we can camp without someone trying to stop our fun.
Really like this site...some good advice - although we don't have all the plants you guys have.
Timbo
http://owningyourownwood.blogspot.com/
Timbo - Welcome to the forum. I repaired your link. Hence, the reason for the edit in your post.
References to your web site need to be placed in your signature rather than the email. That is actually better for you in that it will appear in all your posts. The forum doesn't allow you to post links to your own site in the body of an email.