On Thu, 30 Mar 2006 22:36:03 +0200, jake >
wrote:

>Karen AKA Kajikit wrote:
>
>> On Thu, 30 Mar 2006 21:46:00 +0200, jake >
>> wrote:
>>
>>
>>>Are onions allowed? And spring onions? Since they don't perish right away?
>>>
>>
>> I don't know about spring onions (they seem to wilt very quickly
>> without refrigeration...) but I'm taking it for granted that you will
>> have potatoes, onions, carrots and celery available - they all last
>> quite well either without refrigeration or in a cooler. Got any other
>> suggestions for 'long life' vegetables and fruits?
>
>Let me visualize a winter produce section... Tubers and most cabbages.
>Sauerkraut, especially. Pumpkins.
>
>Leeks go bad not much faster than celery.
>
>Unripe tomatoes can continue to ripe without going bad for quite some time.
>
>Fruits are difficult. Apples are easiest. Dried fruits could also add
>lots of variation to the "diet"in question, though. And may continue to
>be appealing for a longer period of time than canned fruits. Jams could
>replace fresh fruit in some recipes, or be thinned down for a sauce.
>
>Might also well play with nuts, too. and peanut butter: to make a satay
>sauce. Add some canned coconut cream and (dried) chilies, plus some soy
>sauce, and water until the consistency seems right. Garlic goes well,
>too. And fermented or dried shrimp.
>
>I just realized vegetarian sushi would still be an option under
>primitive conditions. Wow -deli camping.
>
>Also all kinds of miso soups can work. Vacuum packaged tofu also would
>last a little while without a fridge.
>
>You could grow your won sprouts to have fresh and crunchy things.
>
>Anchovy (paste) could be used for variation /depth of flavor in many
>dishes (puttanesca, or mixed with oil, then coat broccoli with it).
>
>Then you could use dry cured meats/sausages and olives. Canned okra
>could be good for soups and stews.
>
>Sour milk can be made into cottage cheese.
>
>And of course chocolate can be eaten simply on its own
>
>Lots of options, actually, now that I am giving it some more thought. It
>also seems some of these things could be used in such a way as to keep
>kids entertained AND to teach them a lot about cooking from scratch. Can
>I come over when you have an hurricane? It would be a great culinary
>adventure, really.

Sounds like you've got some fantastic foodie ideas! Thanks. You've
given me a great deal of food for thought

Hmmm... think that vacuum-packed sauerkraut they sell in the deli
section of the supermarket counts as 'hurricane food'? Does it have to
be kept chilled? Spam and Sauerkraut?

Can't say I ever thought of growing my own sprouts but yes, it would
probably work if they didn't go mouldy in the humidity... I remember
growing bean sprouts in school and they often ended up black if they
were overwatered!

What do you think the peanut-butter-satay sauce would go well with
under camp cookery conditions? It's a good idea but it needs a little
more to be a meal.

Question - can you rehydrate dried apricots/apples with cold water or
fruit juice, or does it have to be boiling when you pour it on?