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Hoop cheese

Many cheeses will last without refrigeration (like many foods found in the fridge).  I came across a new one tonight called 'Hoop Cheese'.  It is a Mild Cheddar, I bough it at Food Lion.  It does not require refrigeration, even after it is opened. 

  I like the taste, it is good for a mild cheddar, does not have an overly processed taste.

What other foods do you use that do not require refrigeration(but are usually found in the refigerator)?

Thought of another one;

Eggs, some dip them in veggie oil (or wax, or even vasoline) to seal the shells so they last longer... fresh eggs are best.  I use the 'float test' to se if they ahve gone bad.  Drop them in fresh water, if they float, they are bad.  If they sink, they are ok.

 hoop cheese is available every where here. I'll love the stuff, but be careful it'll stop you up if you eat too much..lol.
Bill

 ::)

Ok, you guys will most likely not run/sail down to your local market in droves for this, but... good greens, dried seaweed, there are several styles.

How's this, fresh caught fish, rice, seaweed... Fresh sushi or cooked...

ok ok , yeah I past weird a long time ago, you guys still have to catch up  ;D

although Starcrest is in my rear view mirror   ;D ;D ;D

WHAT MAKES YOU THINK I AM SO WEIRD ...MAYBE I SHOT TOO MANY X RAYS...

Actually as a child, back when refrigeration was a real luxuary, we also dried fish with the salt method, using what is locally known as mullet buckets, made of wood. Even pork was done that way. The pickling of many products, or types of beef jerky is made, when in season [killing season that is] is still done around my place, and was taken along on our camping trips, and extended journeys in the summertime in the camper. I guess few folks understand that this was a norm way back when, without so many modern conveniences.

When you travel throughout the islands, you will also find folks drying conch on the clothes lines for storage easier longterm storage.

We still can preserves and use the rubbery material for non-slip surfaces, wrapping it around the jars and duct taping them, to protect it from breakage while underway.

Cheese, on a boat, has not been my favorite, as the limited mobility during the day and the natural tendancy for cheese to become lodged to tightly,  ;) makes me ration it for sure. But then again, a good bottle of wine offsets that too.  ;D

Quote from: Zen on January 15, 2006, 02:52:05 AM
::)

Ok, you guys will most likely not run/sail down to your local market in droves for this, but... good greens, dried seaweed, there are several styles.

How's this, fresh caught fish, rice, seaweed... Fresh sushi or cooked...

Even though I prefer shashimi, add some warm sake and you'll have me as a guest for dinner!  ;D I'll bring dessert???   :D

I think they are a Bumble Bee product. I tried the lemon pepper seasoned ones and they were decent. They are about $2 a piece but make a pretty nice meal with mashed potatoes and asparagus.  So far the only place I have found them available is my local HEB grocery store. Surely someone else carries them.

Your mileage may vary. I'm not a very good cook.  :)

the ones I got were free.and I  was never more than 5 miles from the bottom when I took them from da wahwah.the neatest thing however when I got one along side the boat ......there was another one rite beside it.ten minutes later....with the enzymes still on fire ......I foil packed the fillets and used whatever spices I had on board."fish bombs" as I called it......and like I said b4.....ya never really tasted fish until it was taken from da wahwah  ten minutes ago.

Oh yeah. Fresh fish is the best. A little butter and Tony's in the skillet with a speckled trout ten minutes out of the water is to die for.  :) We travelled the ICW through 5 states on our last trip. We didn't even take a fishing rod with us because we didn't want to be tempted to fish without a license in one of those states. Shoot, except for the weekends we hardly saw a soul other than a tow and a barge.  >:(

Just peg me as an outlaw. I'm never leaving without my fishing rod again.

fish dont know if you use a rod or not.you can use a hand line and no one will know the difference.on my last trip I used a rod  and a hand line.I had a pink scami lure that I dragged  across the ocean for weeks with no results.then one day..... it was gone.

don't forget corn tortillas... just put them right on the burner for a few seconds, then  you fill them with whatever you have.... ALWAYS delicious.

CAN SOMEONE TELL ME WHAT DUH heck HOOP CHEEZE IZ? I HOIDA "HOOPLA" AND DATZ ABOUT IT

From Wikipedia (http://en.wikipedia.org/wiki/Hoop_cheese)

Hoop Cheese is a firm, dry cottage cheese, similar to farmer's cheese in that most of the liquid has been pressed out. It is different from farmer's cheese in that farmer's cheese is made with milk, cream and salt, while hoop cheese is made from milk alone.

Hoop cheese is difficult to find commercially in the United States, due to the difficulty of automating the manufacturing process. It was once so popular, however, that a device called a hoop cheese cutter was manufactured and used in general stores during the late 19th and early 20th centuries. This object resembled a turntable with a knife blade suspended above it. It was built by scale companies of the period to cut the exact amount of cheese the customer wanted.

thanx for the info.that weblink to the hoopcheeze cutter reminds me of the old ww2 sextant I used

Bear Creek soup

  I usually look for foods at the store that will be easy to store and prepare underway.  Well, I found a really good soup mix.

I don't like most soup mixes, because they are usually pretty weak. These are thick, and rich.  I looked them up online, and found that they are marketed as hiking/backpacking fare since they are dehydrated. 

  I paid $3.98 a pack, for a package that makes 8 servings (4 if you are hungry).  They are 'just add water' mixes so no milk or anything else is needed.

  I tried the Bear Creek Potato soup, and it was the best potato soup I have ever eaten.   No kidding.  ;D

(http://www.bearcreekfoods.com/i/th8-creamypot.jpg)

  Tonight I had the tortilla, and it was excellent also.

(http://www.bearcreekfoods.com/i/th8-tortilla.jpg)

I purchased them at my local 'Food Lion', if you don't have one of those nearby you can contact them on their web site. (http://www.bearcreekfoods.com/products.html)

www.bearcreekfoods.com (http://www.bearcreekfoods.com/products.html)

on edit: just saw that you can order direct from them at $4.00 ea

Here is a place to order it at Amazon (http://www.amazon.com/exec/obidos/tg/detail/-/B0005Z8DNQ/104-2722034-8699921?v=glance) (put it is 4.99 there)



::) _{I have no affiliation with Bear Creek foods other then the belly full of tortilla soup I have right now...}

that reminds me of oatmeal.after 25 days on that schooner the  mainfair was  quaker oats,and I took a vow never to eat oatmeal again.I think 25 days of oat meal is worse than 1000 days of alfalfa sprouts.any way with storm season around the corner can any one tell me where I canget several million MRE's? I have never had them but I have seen and heard all about them.I would like to keep  a large supply....not quite 1000 days worth....but you get the idea.once again dont all answer at once.as per the soup mix,remember that these require water added.after my experience on  the ariel,you should have no problem proisioning your boat for a 4-6 month trip if you are single handed.cut that in half for two people.I  still feel that dollar for dollar canned soup is the best bet. non  condensed types need no water added,and that is a big concern for the small boat voyager.I will swear  by the walmart great value type soups,and a large variety is available.to this day I still  eat these soups regularly......and once  again ...you can try this at home,,,,,go w/o food for 3 days......(not water....food) and see what happens.what once seemed bland will then seem like a delicacy.......I will never forget not being able to eat for  5 days......"I remember that meat as a feast".........one other source of information is a book called"sailing the farm" I forgot who it is by but it was all about...that beansprout chia boat thing....and other related information.

Quoteany way with storm season around the corner can any one tell me where I canget several million MRE's? I have never had them but I have seen and heard all about them.I would like to keep  a large supply....not quite 1000 days worth....but you get the idea.once again don't all answer at once

  Yea, sure.  Just wait till a named storm comes through, and FEMA shows up with truckloads of them......  ;D

  After Ivan, I lived off of them for a month.  Over 200 timber trees down on the property, no way in or out (other then foot) and no power for over a month.... they were a Godsend.

  Now, as for getting them in advance..... the label on the box says 'not for commercial sale' and 'not for resale' so you might have some trouble with that......  :o


(on edit: There are about a million of them on sale on E-Bay.... many from the gulf coast.....)  :(

Tonight I drank some "Parmalat", it's milk in a box that can be stored for several months at room temps. Tasted just like normal milk - its not condensed or anything, I think just extra pasturized and packed in an aseptic container. Pretty good stuff!

I found it at Food Lion supermarket (by the cooking oils..... ?), but have been told that WalMart sells it also. This would be good stuff to keep handy during 'cane season! Store it next to the vodka and kahlua, for emergency White Russians. ;D

Parmalat absolutely, makes the BEST cappuccinos that you can get.

  Makes a perfect head of foam, and thickens up nicely.  Hands down, no contest.... the best.   ;D

Interesting that you found it at 'Food Lion', home to the Hoop Cheese I like....  ;)

Something I like to keep on board is a package of jerky meat. I buy mine at Whole Foods and because I want to avoid  preservatives. I like the Turkey nuggets the best. It's very tasty, mostly protein and will last almost indefinitely.
Something we make at home is yogurt cheese-simply put yogurt into cheese cloth and hang it up letting the liquid drip out. It's a good tangy cheese. I would guess most any outdoor store stocking camping food would have a large selection of packable food.

Oded Kishony

Really really simple to make jerky at home- no need to pay the prices just to have someone dry it for you.

LOTS of info on it available. Good idea though. Jerky CAN be reconstituted in soups and stews ya know.

Last night on the chat the subject came up of refrigeration aboard, and led to cruising without it, and without ice, like Laura and I do -for food that is- we DO carry ice for drinks when we can.  ;)

Here's a link I promised about doing without ice, from Good Old Boat, reposted via BOAT/US-

http://www.boatus.com/goodoldboat/cooler.htm

And while we are about it, here's one from the same source on pressure cookers aboard.

http://www.boatus.com/goodoldboat/pressure.htm

Some thoughts about ice on board.

• I have a SAIL article around here somewhere about improving the icebox.  The article mentions that most boat iceboxes are (1)under-insulated, (2) allow the ice to sit on bottom and (3) provide no drainage.
  
  The problem with (1) is obvious and is easily corrected by gluing in some exta insulation.  I think others have posted on sailfar about good ones.
  
  (2) If the ice sits on the bottom of the box, AND (3) is true, the ice sits in water.  This causes the ice to melt faster.  Put a grating on the bottom to hold the ice off the bottom of the box and install a drain, and the ice will last a WEEK or more (according to the article).
  
  The author also recommended using BLOCK ice, rather than chips or cubes, with chips or cubes only used to fill in the empty spaces after the food is packed in.  Empty space in the box is the enemy.


• I believe it was in Eric Hiscock's Cruising Under Sail that I read an interesting idea, and one that I think seems to fit the sailfar ideal.  The idea comes from a cruiser who had his beverages of choice (beer, in his case) deep frozen and used the cans of frozen beer as his block ice.  Though some may object to this (with beer) at least, we do a variation of the theme.
  
  We save our 16 oz or 1 L soft drink bottles.  They get filled with water and frozen. (we do the same with 1 gal milk jugs if there is room in the freezer).  In the summer, we use them as our block ice for the cooler, and when they melt, we have 'bottled' water ready to drink.
  
  I routinely use these frozen bottles in the 95+ degree SC summer days, and even after several hours, often in direct sunlight, they remain frozen.  In the cooler, they last a couple of days.

For a week to ten days or less cruising away from shore, one does not need to do without ice.  For ocean passages, of course, this would only be good for the first week or two.

Just a counterpoint for, uh, food for thought.   ;)

Totally agree on your first points. Block ice holds far better, and you HAVE to keep it up out of the melt water. Also more insulation is the ticket- INCLUDING the lids. Many far far short there.

On Tehani we rebuilt the entire galley just because there was NO room for insulation in the stock arrangement- and none existed either. Basically what we had was a storage box..

We built it to have 3 1/2 inches of insulations every where, including the lids. I'd have loved more but that's all the room there was. We sectioned the lid so we had a larger section over the ice and a small part where you open it to get something out. I also added a shelf for the ice to sit on, about 6 inches off the bottom. We chose to NOT add a drain- we simply pump or sponge the melt water out each day.

Sailing in Mississippi Sound, in June, we had a 12.5 pound block of ice last 9 days This was very good hard clear ice. We had bought a block elsewhere that was simply pressed crushed shaved ice- lasted about 2 days. So the ICE makes a big difference also.

Having said all that- the premise of this site is people who wish to sail FAR on small boats. If you are going to sail FAR, and on a small boat, then you need to learn to live WITHOUT ice or refrigeration. Once you get out and away that refrigeration can become a real PITA and ice can be difficult to find. If you learn to do without it, as mankind did for millenia by the way, you free yourself from some significant roadblocks on WHERE you can go, and particularly HOW LONG you can stay there. Don't handcuff your self just to keep stuff cold.

Just to give you one quick example- leaving Key West you can easily sail to the Marquessas, spend a week anchored there snorkling, etc, then head for the Tortugas. Another week there, exploring the fort, the lighthouse, snorkling, fishing, etc, then a leisurely sail back to Key West, with perhaps another week ( or more ) anchored in the Marquessas. You AREN'T buying ice out there- there's no place to get it. And your frozen water or block of ice is gonna run out soon after the first week no matter HOW good the insulation is. My last cruise out there lasted 21 days.

So learn to live without it - it's really pretty easy, Particularly out in places like that where fresh fish is readily available for the catching.

Now on short trips- say under a week, we DO carry ice - it's hot down here on the Texas coast and cold drinks are really nice. We freeze a block in a Rubbermaid dishpan that's about 13 or 14 pounds. We also freeze bottles of water. Lasts well for short trips, but when it runs out, it runs out -  unless we HAPPEN to be somplace where we can get ice. If not, we don't worry about losing food, cause we never have any of our food refrigerated.

Quote
the premise of this site is people who wish to sail FAR on small boats.

I quite agree with what you wrote; learning to do without has been the doctrine of my hiking/camping style for so long that for me personally, it is second nature.  I agree that "no-ice" is the more KISS-able (??) approach.

My only point was how to improve things for those shorter trips.  Also, sometimes we can sail far without necessarily being far away from 'luxuries.' I'm planning a trip, not for this year, that starts on the SC coast and ends in Mississippi, but will involve no more than 2-3 day sets without a resupply-coast hopping.  So, if the need is there, really there, a proper ice chest is a must and is do-able.

Every adventure is a lesson in compromise.  For this trip, I have to make the choice: no ice=no crew vs carry some ice and have company/help.

One other thing, just for completeness: ice on a trip costs money.  If your SailFar approach includes doing things as cheaply as possible, then of course do without.

Please don't misunderstand- when you are coasting and stuff is available, BY ALL MEANS use it- as I said earlier - here on the Texas coast it's HOT in the summer time- hey- it's 75 right now- and cold drinks are NICE if not more than nice.

We went to a WHOLE lotta effort in Tehani to make the ice chest as well insulated as we could, so ice would last longer.

Just don't get into the mind set that you HAVE to have it to go voyaging. Use it when available, but don't lock yourself into having to have it.

you have to remember that this is definately a "location specific" ideology.I can assure you that there are plenty of eskimos that go cruising with no need to carry ice or refridgeration what so ever.When I left the California coast the water for the first 3-400 miles or so was cold.the perishables lasted longer.when I left Oahu the loaf of bread that I bought was eaten before it could get moldy. and then when I turned east around 46 north-(it actually began to get cold around 33 north)--I was wearing several layers of clothing.no need for ice .the book I wrote about in the book section of this website----"sailing the farm" by ken neumeyer-----gave specific details on something called a "cold ball"----a certain chemical reaction---I believe the term is "endothermic"-----a way to make ice or I should say -"remove heat"- with out refridgeration----it is definately in that book---I remember specifically.Also ---if my memory serves me correctly---this "cold ball" method is nothing new.The illustrations in the book were that of showing how this method was performed before the days of electricity.If I remember correctly---the drawings in the book appear to be of very old times.there is another viable alternative that takes minimal preparation and even Jaques Coustau used it in one of his undersea habitats---- theres the "dry-ice box" alternative.even that too wont last long----but enuff can be carried even on the average small sailboat to last at least 2-3 weeks.I think theres a scientific supply wearhouse called" Edmund Scientific" I think they are somewhere in New Jersey---they market a simple device that gets hooked up to a large co2 tank to condense it to dry ice.I have a small fridge in my boat that runs on shore power.I just wonder if this small fridge can be double utilized as a "dry-ice box" under way.if so----its on the way----not just for cruising----ya see on the east coast -----we have this thing called "hurricane season"--power is lost for days if not weeks--- food goes bad-----people are at each others throats  for ice---theres never enuff------hmmmm---got any ideas????

Starcrest- you must be thinking of a different book. I have Neumyers "Sailing the Farm" (1981 edition) and while he goes into a lot of detail on solar stills, solar driers, etc, he says nothing at all about refrigeration. He entirely ignores the subject in fact.

Excellent book by the way. I've read through it several times. Maybe it's time to study it again- a refresher corse is never a bad idea  ;D

Quote from: starcrest on March 04, 2006, 03:22:56 AM
something called a "cold ball"----a certain chemical reaction---I believe the term is "endothermic"-----a way to make ice or I should say -"remove heat"- with out refridgeration-

Yes, there are a bunch of endothermic reactions; the one I use to demonstrate endothermicity is simply to dissolve ammonium nitrate (34-0-0 fertilizer) in water.  It gets quite cold.  This is what's used in many otc ice packs.  You CAN evaporate the water, cook the resulting solid (to remove hydrate-bound water) and reuse it.  But, this is a small scale solution and would be a LOT of work on a boat.

A better alternative for cooling is a gas absorption refrigerator.  This is the device used in many campers and only requires ANY heat source to work - solar, kerosene, propane, electricity, etc.  It has no moving parts, and is simply a Carnot engine (the added heat drives the engine) that works by the alternative mixing and separation of ammonia liquid and gas and water.  Efficient operation depends strongly on design.

The down side for working on a boat is that they have to be level to work.  I've thought a little about designs that might be adapted - from the basic gimboling to baffling in the coils (which would reduce efficiency).  Also, some people might be a little apprehensive about carrying compressed ammonia on board, but it's a closed system - or should be.  Marinizing the fittings would also be a design issue.

Quotethey market a simple device that gets hooked up to a large co2 tank to condense it to dry ice.

Yes, any decompression of a compressed gas will 'cool.'  That's a process called adiabatic expansion, and you can observe it quite nicely with a cold beer on a hot day.  :)  (Ever seen ice form around the neck when you first crack the top?).  Those devices sold by Edmund Scientific are for producing very small amounts of dry ice at a time.  The issues here as a cruising alternative include:

• single use; once that cylinder is empty, it is useless.  You cannot count on a refill at any old port.
• compressed gas cylinders are heavy and bulky; storage of empties wastes space on board
• the compressed gas is expensive

So, it would probably be cheaper and more efficient to carry an electric fridge and a gas gen set, or maybe even an engine driven cold plate if you need a cold box outside the range of block ice in a well insulated passive box.

(I'll mention here that though I seem to be taking a dissenting stance on the issue of 'cold' on board, I agree with CJ and others that it is not really necessary on board).

Quotepower is lost for days if not weeks--- food goes bad-----people are at each others throats  for ice---theres never enuff------hmmmm---got any ideas????

That's a social problem, not a technological one.  Ice at that level is a luxury and sadly too many of us Americans seem to think we are entitled to luxuries even in emergency or survival circumstances.

If you have not seen it, watch the movie The Moscito Coast starring Harrison Ford.  It's about an inventor who utilizes an absorption device similar to what I described above to try to 'revolutionize' a rural area in Central America.  It's a pretty good flick, though a bit downbeat.  I think it illustrates how our obsession with amenities like ice is a disconnect from basic survival and is in a way laughable by those living more at the subsistence level.

Capt. Smollett. I agree ice isn't necesary but it sure is nice to have.

Long distance cruising or even living on the hook for extended periods using just ice for food storage is a pain.

On my boat (Pearson 30) I have converted my icebox with a Norcold icebox conversion kit and also have an Engel freezer. The Norcold unit draws around 4 amps and works well. The Engel freezer is one of the best additions to my boat I have made. The Engel draws 2.5 amps and will keep ice cream hard even in the summer.

I have 4 Trojan T-105 batteries and a high output alternator. I monitor energy usage with a Link 10 amp hour gauge. I have a 100 watt solar panel and an ampair windgenerator so I can usually generate more energy than I use without having to run the engine.

When cruising or anchored for extended periods I use the Engel to freeze my meats, chicken etc and transfer food from the freezer to the icebox as needed. I can carry 3 weeks or so of meat and other frozen items in it. As space becomes available the ice cube trays go in for sundowners in the evening.

This works well for me as I don't have to make constant trips for ice and fresh food while cruising. Of course I still have all my canned foods and provisions that don't require refrigeration.

For weekends or short trips ice or just canned foods do fine but for long term or distance cruising refrigeration makes quality of life much better.

In the next 10 years or so we will probably see some fuel cells of some sort for cruising boats allowing even longer extended cruising.

Something like this would be nice

http://www.smartfuelcell.de/index.php?id=8&L=1


-100ah a day.

Wonder if they could make one using propane?

Remember the hoop cheese?

Quote from: s/v Faith on January 14, 2006, 11:23:41 PM
Hoop cheese

Many cheeses will last without refrigeration (like many foods found in the fridge).  I came across a new one tonight called 'Hoop Cheese'.  It is a Mild Cheddar, I bough it at Food Lion.  It does not require refrigeration, even after it is opened......

  Well.....  ::)

After these 5 (?) months have passed, the remaining hoop cheese has developed a new personality.  It looked edible, like maybe if you were in the cast of 'Lost' and looking for a way out so I returned it to the grocery store.  The label said it was to be 'sold by: 27/06/06' so I asked what the problem was.

  The manager looked at me like I was nuts, with my half melted block of runny cheese..... asking for a refund.  I explained it had been in a 'cool dry' place, and I wanted my $$$ back.  I really was more looking for an explanation (as though the store manager were personally responsible for manufacturing / marketing the cheese).  Well, apparently the distributor has now said that the shelf life of the cheese is only valid if it is refrigerated...... but still contends that no refrigeration is needed???????/

  So, if you are gonna lay up a bunch of 'hoop cheese' I recommend you eat it the first couple months into the cruise.   ;D

I have never acquired a taste for black coffee, so for any of you that like creamer in your coffee, the real half and half, I found a boxed one you can keep on the shelf.  This brand is made by Farmland.  Comes in a qt. box and is real cows milk.  It has to be refrigerated after opening.  I had it on *the trip* because I still like the real thing in my coffee if possible.  :)   ::) It has been opened for 3 wks now and I am still using it and it tastes great!  I found it with the other boxed milks in the local grocery stores. 

My wife enjoys the flavored powdered creamers from Coffee-Mate: French Vanilla, Hazlenut, etc.  Now granted, they are not in the same flavor/consistency league as real cream (which she more than 'enjoys'), but they are pretty good for day-to-day or situations without refrigeration.  I think her secret is to use enough of the powder, as in a LOT of the powder.

It's moot to me; I drink coffee black.  :)

I like those as well John, but they get lumpy too quick on me if I leave them on the boat.  I am like your wife, I like coffee with my creamer or cream. :))  I just like the creamy mocha color it makes!   :D
Cheers!

who knows what about  air dryng fish au-natural---that is w/o some dehydrator---that is the way the aboriginal peoples did it----the real way ---whilst under way----I believe it involves an amount of raw or large chrystal salt pellets or the like---this sounds like a good way to preserve fish the real way for long periods of time---sorta like how ancients mummified people---the term "natrium" comes to mind salt from the dead sea---

Might want to look at the recipe for Korean Dried File Fish (http://www.koamart.com/shop/12-1013-dried_food-dried_filefish_10oz.asp), which is essentially Fish Jerky.  :D   It's an acquired taste... some people like it, some do not... I grew up eating the stuff... being Korean and all.

I have a standard civilian issue wal-mart dehydrator that consists of a simple electric heater element and several stackable trays.works real good shoreside---but I dont know if a power converter will power it.the power draw may or may not be enough.I remember eating raw fish on the schooner---bit it was actually marinated in lemon juice for quite some time first.ya'kno'----I am stuck shoreside fer' now---but when the time comes----I will make up for lost time in a big way.jus'the thought of pounding headlong into those tradewind seas for days----not fun.it aint all fun'an'games out there.havinta' run up on deck in darkness to shorten sail area--with out heading up----having to reef the main from the lee side---oh-the triton had a marine seagoing toilet----but ya gotta brace yerself while in the act----

I believe the term you want is natron, a mineral abundant in the Wadi Natrun in Egypt.

There is a book called The Intricate Art Living Afloat by Clare Allcard which (if memory serves) has a very good description of the process of preserving fish.

thanx fer' the info.I heard of the term ----however its pronounced---I think its dried salt from the Dead Sea----It was used to absorb moisture from dead people-----part of mummification---as seen on a National Geographix  Show--

Eric,

  I should think whatever method one chooses, a clothspin might be needed for the sake of one's sense of smell.  :o

  I am picturing a small boat (Ariel?) with rows of dead fishes clipped to it's life lines.   :P :-[ :o I bet that no one would anchor next to it in a crowed anchorage though..... maybe you are onto something here....   ;D

what actually comes to mind is a method of storing layers of fillets in plastic containers---between each layer would be a generous supply of table salt---me'tinks' 'twas how 'twas done in the pirates' days me' laddy bucks---ARRRRRR!!!and if I remember my colonial history---the plastic containers  where actually oaken casks.----stored below decks---I dont think they had walmarts great value brand chunky beef vegetable soups on the mayflower.

I was also interested in  making jerky. I looked up a recipe which had you mix equal parts kosher salt and brown sugar with the meat (turkey thights) and marinating overnight. Then putting it all in the oven at 200degrees F for 4 hours. The result was turkey jerky :-) which I also smoked in a stovetop smoker. The meat ended up too salty. So I rinsed it off and now it's a little bit salty but probably ok to take as a snack with beer. Next time I do this I will use more sugar less salt and marinate for less time. When my wife and I lived in Italy we used to buy 'bacala' which is salted cod. We had to soak it in water with repeated drainings to make it edible. But there are some great Northern Italian dishes made with it.
To dry the salted fish you need dry air, temperature isn't important, but humidity is.

Oded Kishony

FWIW

The pardleys recommend storing cheese in jars of olive oil, and also talk about dropping in herbs to add extra 'tang'.  Seems like a good way to store both cheese, and olive oil.

I have been experimenting with some domestic Rieslings, which are best when slightly cooled.

  I wonder if those cold packs (like in the first aid kits) could be acquired / made cost efficiently?

  Anyone done this?

Those ice packs are ammonium nitrate (at least some of them are).  That is 34-0-0 fertilzer, which you can buy for a few bucks for a 40 lb bag at Walmart or similar.  The fertilizer is not "pure," and it won't cool AS GOOD, but it should do okay to cool your wine.  Simply mix with water, but you will want to grind up the prill first into a fine powder.

I can send you the amount of solid to use for a given amount of water if you want me to look it up.  Or you can just experiement!

:)

Outstanding Captain Smollett !

  Man I love this place.... ;D


.... of course, I may have experiment for a while.......  better pick up a few more bottles  :P



 

ORRRRR,  you could get an Engel and a solar panel and then all you have to do is open the lid of the fridge.   ;) :D ;D
Gadget Girl's answer to cool Riesling.  :)  Craig, do you need us to help you experiment? 
John- how did you get so smart??? 

I don't know about smart, but I know about 'heat of solution' for ammonium nitrate from 20 years as a chemist...I've used this for years as a demo (along with one that gets hot, to show the contrast).  Many people thinik a spontaneous change like solvation has to 'liberate' energy, but the NH4NO3 getting cooler shows that's not true (hint: solvation is entropy driven, not energy driven).

Tool of the trade....

;)

Of course, now a days, buying significant amounts of Ammonium Nitrate based fertilizer is likely to get you a visit from Homeland Security. 

I still like Connie's solution, as it is the same one I use.  :D  I have an Engel refrigerator on my boat too.

If you go to Walmart or your local farm supply store and bought a bag of ordinary, very common fertilizer, how is Homeland Security going to know?  Why would they care?

If you bought 12,000 lbs of it, like was used in Oklahoma a few years back, they might wonder.  But not for a single bag (at least here, where there is a lot of pasture land, gardens and even some larger farms).

Ummm... Captain Smollet... I was joking... But only partially.  Considering that the DEA monitors who is buying a common cold medicine nowadays, it isn't such a far leap for DHS to start monitoring people who buy Ammonium Nitrate, especially if you also buy Diesel fuel, which are the two ingredients in a basic ANFO bomb.   A lot of sailing boats use Diesel...so not a big reach.

Quote from: AdriftAtSea on July 12, 2006, 07:29:48 PM
the two ingredients in a basic ANFO bomb.

This is veering way OT, but....

Yeah, but they'd need other indicators, too.  One can also make explosives from aspirin, battery acid, hydrogen peroxide,  or mercury (from a thermometer or thermostat).  Or good, rich dirt.  Or household bleach.  Etc. Etc.

Most IED's here in thie state are ordinary black powder pipe bombs.  Most IED's used by true terrorists are diverted military hi-ex or made from it.  There are a few exceptions, of course, such as OK City.

Sorry I missed the sarcasm in your comment, but I WAS wondering: if I buy NH4NO3 for a legit use, why would I care if DHS comes to ask why I bought it?  Like I said, because it's so common, they'd need a LOT more indicators about ME to expend their time and resources for a chat.

But there is the rub, isn't it?  The whole counter-terrorism thing SEEMS to be more about STUFF and not enough about PEOPLE.

Oh and for the record, DEA does not monitor the purchase of OTC cold remedies per se.  Only if OTHER indicators are present as well.  First, it is only meds containing certain ingredients used for the manufacture of methamphetame.  Also, you and I buy a pack or two at a time;; no big deal, and no one cares.  OTOH, if you went into Walmat and bought 50 packs, that would be a red flag.

Actually, the drug stores require identification for purchases of as little as one package of ephedrine-based cold-meds.  this is one of the reasons I think the US is becoming a fascist state.. that and the repeated violations of the constitution by the Bush regime...but that's neither here nor there and way OT too boot.

I don't actually think that ICE per se is all that necessary for cruising...especially long-term.  While it is nice to have over the short-term, like on a day or weekend trip, I don't think it is needed.  Most foods are available in versions that don't require refrigeration.  UHT Milk is a great example...

Right.  I think CJ posted here (or on another board) that on one of his recent trips, his block of ice lasted 13 days.  And he said he thinks he could extend that a bit.

Since most (ok, all  :) ) of my cruising is relatively short duration and generally near 'amenities,' I could definitely work within a 13 day window.  On our recent 3 day combined camping/saliing trip using an ordinary Coleman cooler, we still had ice in the cooler when we arrived home.

For spot cooling, though, the ice-pack method may not be a bad approach.

It really does help if you get large blocks of ice, rather than cubes, and if you keep the ice from sitting in the water.  Wet ice seems to melt faster than ice that is kept dry.  Also, when you buy your ice, make sure it isn't wet-looking, as that generally means it has started to warm up and melt.

Cool advice man, way cool 8)

I fill up milk jugs with water and freeze them.

Works pretty well and you have ice water to drink to boot.

I do freeze 1 gallon bottles of spring water, and use them on my day sails so I don't have to run the refrigerator unit.  The 1 gallon bottles don't stay frozen as long as a 10 lb. block of ice, but they don't get the food all wet either.  :D

Quote from: Seadogg on July 13, 2006, 03:13:49 PM
I fill up milk jugs with water and freeze them.

Works pretty well and you have ice water to drink to boot.

That's what we do, too.  We also use 1 L bottles for smaller chunks that go in the cooler.  It is amazing how long one of these will last in 90+ degree SC summers.

The other thing that I like to freeze, especially on my summer fishing trips and hikes, is gatorade.  You'd be surprised at how solid and cold a bottle of frozen gatorade can get... Takes a bit longer to thaw out, as the liquid freezes at a lower temperature than regular water from what I have seen. 

Block ice is really the best. The clearer the better. If the ice looks like a block of glass, where you can see through it, it's far better than the compressed stuff- that ain't worth a flip- not even as good as cubes.

And yes, we held a part of a block for 13 days. We did add a bag or two of cubes along the way, just for cooling drinks.  Of course, those only lasted maybe two days, so the block did most of the cooling. Our ice chest has a minimum of 3 1/2 inches of foam on all sides and an extra 3/4 inch on the side next to the cockpit. The lid is two piece and also has 3 1/2 inches of foam.  Normally we only open the smaller lid to access things. Many ice chest fall down badly in  insulating the lid. It's just as important as the rest. We also have some quilted type construction mylar insulation that we lay over the top of the ice inside the cooler. We keep things like candy bars and cheese on top of that- things you want to just be "not hot"-

The ice sits on a shelf that is raised off the bottom just enough so canned drinks will fit under. The ice never sits in melt water that way.

Not easy to find block ice anymore, at least along the gulf coast. P'cola had a good ice house but it's closed. We found good block ice in Pascagoula, Miss, but it wasn't close to where we anchored. Also found it at the one open marina in Biloxi. Otherwise, no joy.

Here, we freeze a rubbermaid dishpan block- that's about a 15 or 16 pound block. We also freeze jugs with water, for drinking. On weekend trips we freeze jugs of tea too.

I should point out that we seldom use the cooler to keep food cold. Usually only for drinks. We seldom carry food that requires cooling, except for on short weekend trips. We also know how much to fix so there are no or little leftovers.

The gator ade is a good idea- have to try that.

The one thing you do have to do with the gatorade bottles is to drain off a tiny bit, otherwise the bottles can leak, as the gatorade expands, as does all water-based ice, when it freezes.

Quote from: CharlieJ on July 13, 2006, 07:04:43 PM
Our ice chest has a minimum of 3 1/2 inches of foam on all sides and an extra 3/4 inch on the side next to the cockpit. The lid is two piece and also has 3 1/2 inches of foam.  ...  We also have some quilted type construction mylar insulation

I meant to ask about this: if I put 3.5 inches of insulation around my existing ice box, there would be no (or very little) room left, especially after some block ice is added (it is way too small, I know).  Is there a higher R rated insulation, so I can get similar insulation while taking up less space?

I'm also thinking about making the box bigger; is your box made of wood?

our box was a bare fiberglass shell that was let into the counter top. It had no room for insulation either so we cut the thing out, rebuilt the counter to give more room and reinstalled the box further away from the rear bulkhead. All our foam is on the outside.. The top, as originally built, was simply a sheet of 1/2 plywood, which is totally inadequate.

I have some pics but they aren't available right now- maybe tomorrow I can post some.

Building a box from fiberglassed plywood is a very viable way to do it by the way.

Quote from: Captain Smollett on July 13, 2006, 08:02:25 PM...Is there a higher R rated insulation, so I can get similar insulation while taking up less space?

John - I don't know if you have tried it or not, but a radiant heat barrier is very thin, yet makes a big difference. One common such barrier is called "Reflectix", IIRC it can be purchased at big-box hardware stores, it is basically bubble-wrap bonded to mylar. Simple mylar 'space blanket' material will work as a radiant barrier, if you can't find Reflectix.

I have some radiant barrier that I got from an outfit in Alabama, designed for and used on the space shuttles. It is basically thin aluminum bonded to a woven PE backing sheet for strength/durability, and it has a really high R value for its thickness (it's like construction paper-thick). I beefed up a wheeled cooler that I have by cutting 1" thick pink foam slabs to line the interior, and then put the radiant barrier on the outside of that layer of foam. It was like having a different cooler afterwards, without losing too much internal space. Ice lasted at least twice as long after this modification, so you might want to try something like that. It's not CJ's whopping 3.5", but it will help. :)

Also, like CJnL do, use radiant barrier directly on top of the cooler/box contents, to act as a "seal" of sorts, helping to hold in cold air when the box is opened. I've been doing that for several years, it makes a surprisingly big improvement. :)

Last - my favorite 'made-ice containers': Ocean Spray used to sell some of their juice products in rectangularish, thick plastic bottles, and may still do so. These work really well as ice blocks, the shape is efficient when packing a cooler/box. The plastic is as thick/tough as any other retail bottle material I have seen.

 ;D ;D ;D

The mental image of Craig standing there, holding a blob of runny, melted cheese, looking for a refund, and demanding an explanation from the manager - L M A O!

;D ;D ;D

Still cracks me up.  :D

CapnK-

Quite  a few companies now sell juice in the 1/2 gallon size in a rectangular bottle, rather than a round one.  I have bottles from about five different brands that I re-fill from a Brita water pitcher for making block  ice.  :)

Incidentaly, the difference between clear ice that lasts and cloudy ice that doesn't is a constant vobrating action during freezing that forces out air bubbles as the water freezes.

So if you want to make your own long-lasting clear iceblocks....it is simple.

You need something that vibrates...the obvious conclusion is likely to lack the sort of power to effect 20lt of water..unless you are especially kinky. I find that a small ultra-cheap sheet sander works a treat. The sander plate is bolted to a the centre of a plywood sheet that fits the freezer shelf. The uncapped bottles of water are placed in and the power is switched on (If you fabricate one of the side by side electrical cords into an extension cable then the freezer seal still works. The round cords is asking too much.
The little sander vibrates merrily without danger of burning out (because it is in a freezer!) and several hours later you have perfectly clear iceblocks.


Haven't needed to do it this way for a while, but still have the rig and occassionaly contribute "perfect ice" to a friend that likes playing with ice sculpting.


Just a thought.


Alex.

On the last 'trailorsailor' cruise a few weeks back, there were a few of us,myself included,trying 'iceless' for the 1st time. I gotta say...it is very freeing !! Canned and packaged foods,some fruit and veggies hanging,dried breads,powdered milk for tea and coffee,hot apple cyder mix,boxed mini juices and boxed wine.... off ya go. I did miss a cold beer at times,but it often rained so the hot drinks or red wine seemed to suit better anyway.One funny note...In Fairhaven is a wonderful local restaurant  "Margerets" ,that has great seafood but is not licensed for booze ..although they  allow you to bring in your own wine. On our last night I still had a full box of white wine to take along to dinner. Doug still had ice on his boat so he offered to chill it first. As it was the end of the cruise..most of his ice melted so the 'box' fell apart in the watery cooler. I'm here to tell ya ..it looks really funny walking into a restaurant with what appears to be a 'pee bag' as if one of us had a prostrate problem.....looked even funnier when we started drinking from it!

Hey Frank-

Margaret's has become a regular stop that me and my crew make after a return to the dock and getting the boat hosed down.  They also have a restaurant two doors over, called Eiizabeth's, which does have a liquor license.  Similar fare available there, but not exactly the same menu.  In-between the two is a place with pretty good ice cream.  :D

Dan

Frank,
   ;D

I have a 5l wine box bladder filled with frozen water in my cooler right now.  It stays frozen much longer, and you can drink it as it melts.  The thing I like is that it does not require the stowage space that plastic bottles do (keeping them aboard when they are empty takes much more space then empty crystal light packages.  ;)

Dan...I/we were totally impressed with Margarets....had scallops twice,in for breakfast too. Had icecream next door while there also. Pretty town....great sailing erea !! Gotta love a place with food and a west marine,all with in walking distance of a launch ramp!!

Yes, the Baked Scallops are usually what I get at Margaret's/Elizabeth's.  I love the fact that they're actually served on a large scallop shell. :D  The ice cream is good, and the staff is usually very friendly. My marina isn't too far from there either...about a five minute drive.

Adrift At Sea
Which Engle did you purchase? How do you like your Engle? How much power does it use in refrigerator mode and how often does it run?

I've got the Engel M27, which is  22 qts. in size IIRC... I like it a lot, although it is a bit noisier than I like at night.  I would have gotten a slightly bigger unit, but the space requirements I have couldn't fit a larger unit.  I just spent the last week on the boat, and had food (cold cuts, milk, eggs, etc) and drinks stored away. 

It doesn't use very much power in refrigerator mode at all... on the unit, there is a dial marked 0-5 and anything past 1.5 will result in stuff freezing solid, so I generally have it at 1 or a little under.  If I don't have it in freezer mode, it doesn't run very often, once the contents are down to temp. 

Usually, to make life simpler for myself, since I do have it hooked into my shore power system [so I have cold drinks on the boat even after I've been away for a few days ;) ], I will turn it up to 4 or 5 for the night and let the big (2 qt.) bottles of Gatorade or water freeze solid, and then when I'm about to leave the dock, I turn it back down to 1.  I just used it to freeze some water for a boat that was leaving for Nova Scotia from my marina, and in eight hours or so, was able to take a 1 gallon container of water from room temp to a third frozen solid.

I can run the refrigerator, radio, instruments and lights off of the batteries and a single solar panel for a few days without having to run the engine at all.  BTW, the house bank on my boat is two T105 golfcart batteries...about 200 amp hours.  I hope that helps.

FWIW,

  Bear Creek Potato Soup, with a cut up onion added, pan fried corn bread, and HOOP cheese make a PERFECT cool weather supper on the hook.   ;D

I haven't left yet [plan to before April Fools Day], but stuck here in Indiana I really like those Bear Creek Soups.   S/V Faith has the right idea, while those soups are great on their own, dressing them can make them gourmet. 

I have used the Cheddar Broccoli with some hot italian bulk sausage [browned down first] and added tomatilloes, tomatoes, red peppers and even fresh broccoli on occasion.   Saute some onions and dump them in.   

Just this week I made their Chipotle Soup [I don't remember the exact name] and added some canned chicken, canned corn and grape tomatoes.   Yum Yumm!!

TrT

Quote from: sailorbum on February 10, 2007, 02:18:40 PM
I haven't left yet [plan to before April Fools Day], but stuck here in Indiana I really like those Bear Creek Soups.   S/V Faith has the right idea, while those soups are great on their own, dressing them can make them gourmet. 

I have used the Cheddar Broccoli with some hot italian bulk sausage [browned down first] and added tomatilloes, tomatoes, red peppers and even fresh broccoli on occasion.   Saute some onions and dump them in.   

Just this week I made their Chipotle Soup [I don't remember the exact name] and added some canned chicken, canned corn and grape tomatoes.   Yum Yumm!!

TrT

  As I type (ok, actually between typing) I am eating their potato soup, with the canned chicken and corn added (as you suggest for the Chipotle).  Very good combination.

  Grog for you mate.   ;)

Quote from: oded kishony on February 21, 2006, 03:28:41 PM
Something we make at home is yogurt cheese-simply put yogurt into cheese cloth and hang it up letting the liquid drip out. It's a good tangy cheese.
Oded Kishony

Hi Oded,
I too am a fan of yogurt cheese. I had a strainer that was made just for draining yogurt. It was a cone-shaped plastic piece lined with a tight mesh. It stored flat, which made it easy to rinse and dry, and it had 2 snaps to roll it back into a cone. It fit perfectly into a 2 cup measuring cup, and held a quart of yogurt. I use yogurt cheese in any recipe that calls for buttermilk (pancakes), or cottage cheese. It also makes a good base for veggie dips (substitute for sour cream, add your favorite soup mix). Pretty versatile stuff. And good for you.

Even better is the fact that you can make your own yogurt and have a pseudo-fresh dairy product on hand. A little jelly or honey, and you have breakfast. You can buy yogurt culture dried in little pouches like yeast. Or bring one yogurt on your voyage, and you can use a tablespoon as a starter for your next batch. Yogurt can be made from dried milk (you do need water). Mix up a quart, heat it until it is lukewarm (wrist test to make sure it is not too hot), add the starter (dried or a tbs of your last yogurt), stir, put it in a thermos (widemouth) and forget it for 10 hours. Yogurt does not have to be kept refrigerated, it is basically spoiled milk already. It will continue to ferment, so the older it is the tangier it is. I've never had a problem with it lasting too long! Eat it, mix it, cheese it, save a tablespoon, and you're back in business in 3-4 days with another batch.

If you don't want to use precious water, bring along parmalat or any UHT milk. They all seem to work just fine when warmed and incubated with a starter.

Happy eating!
-elizabeth

When I was in the Bahamas, I didn't use refrigeration.  That meant that I had far less complications.  I didn't have to worry about how I was going to keep things cool - including beer.  I usually found someone who was more than willing to exchange a warm beer for a cold one ;D.  By not even bothering to carry ice meant that I didn't have to row ashsore to get ice, find something to put on ice, get rid of rotten stuff that had been on ice or throw away and clean ice container.
And... I didn't have to pay for ice. 

My sailing days in my dinghy just might work for me ;D.

We spent the last 10 months while we were cruising aboard the tri, with no ice, and no refrigeration. Just a mind set- you get used to it. Of course we were in the Keys in the winter time part of that time, and NOT on the Texas coast in July ;D THAT could make a huge difference.

We still only use the ice box for drinks. We never carry refrigerated food, so we could do without it easily even now. But here in Texas, during the summer, cold drinks are quite valuable ;D

Quote from: gltea on January 27, 2008, 09:06:03 AM
I usually found someone who was more than willing to exchange a warm beer for a cold one.

There is always the trick of hanging your beer in the water in a net. Less useful in really shallow water, and you do want to keep it on the side shaded by the boat. Still a few degrees cooler is that much cooler.

This time of year I keep my beer stock in a cooler (no ice) on deck. The cooler insulation keeps it from freezing overnight. <sigh>

The only time I've had ice on board is normally at the start of a voyage or for a day sail.  The one exception to this is when I'm living in port and keeping something like bacon for breakfast in a cooler.  Normally, however, I carry no perishables. Eggs and Cheese remain down in one of the bilge lockers. The eggs will last for a couple of months, and the cheese is always covered in wax and eaten when removed from it.  In the bilge lockers I usually keep Newcastle Brown Ale, Coca Cola, and occasionally condensed milk for tea.  That being said, nearly all of my other food is canned.

Here is a copy of my galley stores.. as unhealthy and boring as they maybe, they would have kept my cat and me alive for the trip to Bermuda... Of course the voyage is only being postponed, but they will still be on the boat when I get back up to Maine. Oh... and the water bottles you see on the list I equally distribute around the boat for convenience and for vessel weight management.

William Bligh Stores (Revised) 01-20-2008

Liquids:

36 /12 oz cans of Coca Cola
1 Large bottle of Malibu Coconut Rum
12 / 12 oz bottles of Newcastle Brown Ale
60 / 16 oz bottles of Nestle Water

Canned:

5 Cans of Armour Cornbeef & Hash
2 Cans of Chef Boyardee Mac & Cheese
3 Cans of Chef Boyardee Pep Pizza Noodles
7 Cans of Dinty Moore Beef Stew
2 Cans of Dinty Moore Chicken Stew
5 Cans of Hannaford's Beef Ravioli
5 Cans of Hannaford's Mac & Beef

Fruit:
1 Dozen California Oranges
2 Boxes of Raisins

Bread:

16 Bagels

Dairy:

2 lbs of Gouda Cheese

Poultry:

36 Extra Large Eggs


Misc:

Three boxes of Granola Bars
20 Assorted Cliff Bars
Salt
Pepper
Sugar

Lava Stores:

Kitty Litter
16 Lbs of Dry Cat Food
18 Cans of Wet Cat Food

Suppliments:

Centrum Multivitamins
Chewable Vitamin C

I'd get rid of the eggs.. They'll likely be bad by the time you get back, and rotten eggs are no fun.

I already got rid of the ones that had on there, but if you need to make them last you can coat them in petroleum jelly.. I've heard they'll go for several months.  36 eggs will normally last me about 40 days in all practicality, as far as the speed in which I eat them. :P

Robin

Eggs go a LONG time if you simply turn over the carton every other day.Don't ask me why...but it works ;D

Frank-

I was told it prevents the yolks from settling and touching the side of the eggshell...which will make it go bad very quickly. :)

If you use the brown shells from free roaming chickens they are good for 3 weeks and more...without refrigeration,,especially not prior refrigeration.

Quote from: AdriftAtSea on January 28, 2008, 08:52:33 AM
I'd get rid of the eggs.. They'll likely be bad by the time you get back, and rotten eggs are no fun.

I bought eggs in England and turned them every other day. I was still eating perfectly good eggs two months later in the U.S.

I didn't know about turning them, but will do that in the future.  I guess I eat them too fast for them to go bad.

Robin

I think the eggs go bad because the inner protective lining dries out and allows bacteria to attack the egg. If you coat them with vaseline or turn them regularly then that lining will not dry out.

Just bring a chicken, so you can manufacture your own eggs.

If the chicken stops laying eggs, make some soup.









;D ;D ;D

Quote from: CapnK on January 29, 2008, 10:03:25 AM
Just bring a chicken, so you can manufacture your own eggs.

If the chicken stops laying eggs, make some soup.


;D ;D ;D

Yes, sometimes the old ways are best.

Adding variety to meals is a challenge but having almost 30 different spices makes it somewhat easier. Cheep and inexpensive and goes a long way.

I am sold on dehydrated foods unless fresh. All that one needs to do is plan ahead,soak 8 hrs for corn and peas and 8 hrs for the rest. A lot better than caned.

So how are those dried ingredients working out for you?  What meals are you making with them?

I like the dried much better than canned. Fresh is better.

Meals, what every I want. The TVP (textured vegetable protein) meats are not the same as the real stuff but does give one the needed protein. Meals is usually the hardest thing that I have to decide on every day.

With several cookbooks and all those spices, I can create just about anything. But mostly vegetable. Hardy soups with different spices if I just want 1 pan. Just take 1/3 cup of dried whatever veg's you want, soak for 8 hrs, add what every spices and cook for 20 min's, let cool for 5 and enjoy. right now  I am working with Hash.

Lynx-

Is TVP a complete protein?  Does it supply all the necessary amino acids that humans need?

Yes, for 2 or 3 years, then you needs some beef as I understand it.

I find it easy to digest and I sleep better eating it than a big beef meal.

I have never tried it by itself unless it is spiced as sloppy joe or the like.

I suggest you buy a few of the 1 pound coffee cans and try it. There are 2 major supplies. Some of the backpacker 2 meal packs are best but 2 to 4 X the price.

I bought mine from http://waltonfeed.com/  as they will mix and give you a case price. I tried to only get the smallest cans to not have much open of any one item at a time.

:D Thanks for the info Lynx. :)

Hey Lynx!
Thank you for the source. I thought the packaged Soy had been forgotten in favor of the frozen stuff. I am so happy to find a source!

The other site is http://www.internet-grocer.net/  these prices are a little cheeper.

When ordering from either please allow 2 to 3 weeks for delivery as the products are dropshipped.

Hi Lynx,

     Thanks for the info.

     Just a thought...spices have a shelf life of about a year.  I notice you enjoy cooking with them.  I am impressed.

I like my own cooking to much. 6'4" and 275 pounds.

note to self: cook badly and lose weight

My approach to cooking beans is to make a simple vegetable soup (with no salt) and cook the beans in it. The soup can be simple like just onion and garlic, or you can add a lot of vegetables. This is what I am cooking today:

Pressure cooker beans in a savory broth
3 to 4 servings

Soak 1 cup beans overnight in water (pintos today, others work too)

1 Tbs olive oil
1 onion, diced
1 clove garlic, sliced
1 slice bacon, sliced
Simmer until browned
Rinse beans and add to pot
Add water to about half the pot (4 qt pressure cooker)
***********************
(substitute 1/2 cup fresh of each if you don't use dehydrated)
2 Tbs dehydrated leeks
2 Tbs dehydrated carrots
2 Tbs dehydrated celery
Soak 15 minutes over low flame (no need to soak for fresh veggies)
***********************
Seal pressure cooker, bring up to pressure
Cook under pressure 12 minutes
Let pressure drop on its own
Add seasonings:
1 tsp salt
ground black pepper
bay leaf
1 tsp thyme
1/2 tsp rosemary
and/or your favorite vegetable soup seasonings (celery seed, etc.)
With top off, bring to a boil for 5 minutes
Salt and season to taste

Serve by pulling out beans with slotted spoon or ladle a bit of soup/sauce along with beans
Leave on stovetop in closed pressure cooker, heating to pressure at least once every day
When beans are gone use broth to make rice

(http://cruisenews.net/whacked/cooking/2.jpg)

Simple Muesli

In a coffee mug...
2 Tbs instant dry milk, Nido or other
2 Tbs roasted salted sunflower seeds (kernals)
2 Tbs raisins
2 Tbs rolled oats (or more)
Add about a quarter cup of cold water, mix up and eat

(http://cruisenews.net/whacked/cooking/8.jpg)

Quote from: skylark on January 15, 2011, 10:32:39 AM
Simple Muesli

In a coffee mug...
2 Tbs instant dry milk, Nido or other
2 Tbs roasted salted sunflower seeds (kernals)
2 Tbs raisins
2 Tbs rolled oats (or more)
Add about a quarter cup of cold water, mix up and eat

(http://cruisenews.net/whacked/cooking/8.jpg)

You and James Baldwin!

  He got me started on eating "oat meal" cold, and now I am brainwashed convinced
that i actually like it better that way.

  Your mix looks fancy, I like it as it replaces 'single purpose' foods like mixed granola with
ingredients that you can use for other things.

  BTW, what is your preferred method to 'un-dehydrate' milk?

For drinking, put the powder and water in an old plastic peanut butter jar and shake.

For the muesli, just put the powder at the bottom of the cup, add the other ingredients, add water and stir.

You can eat the muesli without powdered milk and water.  For many years my breakfast was oats, sunflower seeds and raisins, eating them (as if you were drinking) from a widemouth plastic bottle.  Just make sure you have enough raisins, the raisins provide moisture when you chew them up.  The oats would be too dry without the raisins.

LOL-you and me both Craig. I DO really like it that way, although Laura really doesn't. Quite handy also. Nothing to be refrigerated.

Oh-and neither Laura or I would dream of just drinking milk (yuck), so the powdered works fine for us- we only cook with the stuff.