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

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

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 But not
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!

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.

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.

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.
>
>

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?

>
> 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.