>
> 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?


Hello Karen,

I've take some time to ponder your questions, because I don't actually
know the answers. I think sauerkraut in vacuum packaging requires
refrigeration at all. I think it is sold from fridges to give customers
a sense of freshness. But those packages are as sterile as the cans
sauerkraut is sometimes sold in. And those are kept at room temp;

The satay sauce would go well with pork or chicken. Plus rice and green
beans, for instance. I don't like it with tofu. SOme Dutch people like
the sauce on fries, but not me.

Reconstituting dried fruit ought to work with both methods, really.
Boiling water would speed things up - maybe it would also change the
texture slightly. But that's just a guess.