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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I decided to make a new part of my website for 'hurricane cuisine', as
much for my own reference as anything else... it's easy to live on crackers and energy bars for a few days but it's not exactly interesting food (and my body HATES it!) Last year we were without electricity for eight days after Hurricane Wilma, and it was another week before the local stores were restocked in anything other than nonperishable foodstuffs... I've made a start by typing out the recipes I remember making in that week, but I need more! If you'd like to contribute a recipe (or an idea or help me improve the ones I've already got) please jump in... I figure who better to ask for food help than the foodies of RFC... Here's the link to what I've done so far - http://www.kajikitscorner.com/hurric...necuisine.html |
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In article >,
Karen AKA Kajikit > wrote: > I decided to make a new part of my website for 'hurricane cuisine', as > much for my own reference as anything else... it's easy to live on > crackers and energy bars for a few days but it's not exactly > interesting food (and my body HATES it!) Last year we were without > electricity for eight days after Hurricane Wilma, and it was another > week before the local stores were restocked in anything other than > nonperishable foodstuffs... > I've made a start by typing out the recipes I remember making in that > week, but I need more! If you'd like to contribute a recipe (or an > idea or help me improve the ones I've already got) please jump in... I > figure who better to ask for food help than the foodies of RFC... > > Here's the link to what I've done so far - > http://www.kajikitscorner.com/hurric...necuisine.html Sounds like a cool project. :-) I've tried to use canned foods creatively, is that one thing you may be looking for? Drink and shake powders can be interesting too. Is a camping stove allowed for making hot food? That makes it easier, and I know I sure as heck would own one if I was in hurricane territory, or an outdoor propane or wood grill at least. Anything suitable for camping would count, and I'm perfectly capable of cooking over a campfire. Early mom training. <G> -- Peace, Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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On Thu, 30 Mar 2006 10:38:52 -0600, OmManiPadmeOmelet
> wrote: >In article >, > Karen AKA Kajikit > wrote: > >> I decided to make a new part of my website for 'hurricane cuisine', as >> much for my own reference as anything else... it's easy to live on >> crackers and energy bars for a few days but it's not exactly >> interesting food (and my body HATES it!) Last year we were without >> electricity for eight days after Hurricane Wilma, and it was another >> week before the local stores were restocked in anything other than >> nonperishable foodstuffs... >> I've made a start by typing out the recipes I remember making in that >> week, but I need more! If you'd like to contribute a recipe (or an >> idea or help me improve the ones I've already got) please jump in... I >> figure who better to ask for food help than the foodies of RFC... >> >> Here's the link to what I've done so far - >> http://www.kajikitscorner.com/hurric...necuisine.html > >Sounds like a cool project. :-) > >I've tried to use canned foods creatively, is that one thing you may be >looking for? Drink and shake powders can be interesting too. > >Is a camping stove allowed for making hot food? That makes it easier, >and I know I sure as heck would own one if I was in hurricane territory, >or an outdoor propane or wood grill at least. > >Anything suitable for camping would count, and I'm perfectly capable of >cooking over a campfire. Early mom training. <G> Of course a camp stove is allowed... in fact it's essential ![]() everyone has one so I've made seperate pages for food that doesn't need heating at all, camp stove cooking, cooking on the bbq grill outside, and using up frozen meat etc before it's ruined. I know nothing about actual camping, so all ideas and contributions are extremely welcome! |
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Are onions allowed? And spring onions? Since they don't perish right away?
In that case, I'd suggest bean salads (from cans), using different colors of beans, chopped onions or preferably spring onions. Dressing: vinaigrette. Optionals: adding canned tuna. Tabasco can be good in there, too. If using a camp stove, this whole thing could be made into a soup. Using stock cubes, and/or or canned tomatoes and water. I think pancakes are an option as well,. Milk powder or long life milk could be used. Flour, eggs optional (do they sell powdered eggs in your part of the world?). Dulce de leche for dessert. Powdered milk could be used for making yogurt, assuming a starter is available. |
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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? >In that case, I'd suggest bean salads (from cans), using different >colors of beans, chopped onions or preferably spring onions. Dressing: >vinaigrette. Optionals: adding canned tuna. Tabasco can be good in >there, too. > >If using a camp stove, this whole thing could be made into a soup. Using >stock cubes, and/or or canned tomatoes and water. > >I think pancakes are an option as well,. Milk powder or long life milk >could be used. Flour, eggs optional (do they sell powdered eggs in your >part of the world?). > >Dulce de leche for dessert. > >Powdered milk could be used for making yogurt, assuming a starter is >available. |
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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. > > >>In that case, I'd suggest bean salads (from cans), using different >>colors of beans, chopped onions or preferably spring onions. Dressing: >>vinaigrette. Optionals: adding canned tuna. Tabasco can be good in >>there, too. >> >>If using a camp stove, this whole thing could be made into a soup. Using >>stock cubes, and/or or canned tomatoes and water. >> >>I think pancakes are an option as well,. Milk powder or long life milk >>could be used. Flour, eggs optional (do they sell powdered eggs in your >>part of the world?). >> >>Dulce de leche for dessert. >> >>Powdered milk could be used for making yogurt, assuming a starter is >>available. > > |
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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? |
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![]() > > 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. |
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