What should one eat on the Road?

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Manveruon
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Re: What should one eat on the Road?

Post by Manveruon »

Haha, Greg is right; un-softened hard-tack is a tooth-cracker, and no mistake. I had the misfortune to try some a while back at a pirate themed party (it was a staple at sea for centuries because it literally never goes bad - they've had an un-moldy piece of hard tack in some British museum for something like 200 years), and I cannot say I was terribly impressed. But with some softening it could potentially be slightly more palatable.
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Re: What should one eat on the Road?

Post by Greg »

You and your Dental insurance are SOOOOOOOOO lucky...
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Re: What should one eat on the Road?

Post by Kortoso »

Well. I am a former professional baker, so I am equal to this task.

Most recipes for hardtack say to bake it at 350 degrees. I tried this once and the cake puffed up as the water in the dough turned into steam. I'm shooting for 300 degrees tonight, but I wouldn't be surprised if 250 was better.

Soon, I will tinker with buckwheat flour for this...
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Re: What should one eat on the Road?

Post by Kortoso »

Oh! Buckwheat flour is the bomb! 2 cups of buckwheat flour, tablesoon of honey and a teaspoon of salt. I could live on this.
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Re: What should one eat on the Road?

Post by Ringulf »

Kortoso wrote:Oh! Buckwheat flour is the bomb! 2 cups of buckwheat flour, tablesoon of honey and a teaspoon of salt. I could live on this.
That sounds really good!
Is that all to the recepe? a certain amount of moisture or shortening? Would love a little tutorial on that Kortoso, one for those of us who want a simple recepe for the trail but are not natural bakers! :mrgreen:
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Re: What should one eat on the Road?

Post by Kortoso »

Sure! No shortening! That spoils too easily.
Here's what I use.
2 cups buckwheat flour
3/4 cup of warm water
1 tsp salt
1 Tbsp honey

Mix the salt and honey into the water first.
Pour the water into the flour, a little at a time. You may not need that much water. The dough should be stiff and not too sticky.
Knead into a ball, then flatten it with a roller or beer bottle to about 1/2 inch.
Using a cookie cutter, make rounds, or cut into squares.
Poke the dough with a fork. Best if you keep the fork wet.
Bake on silicone sheet in the oven at 300F for 20 minutes.
Flip the pieces over then bake again at 300F for 20 minutes.
Let cool, then back again at 200F for about 30 minutes.
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Ringulf
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Re: What should one eat on the Road?

Post by Ringulf »

Wow thank you, this is very cool I am going to try it! :mrgreen:
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Re: What should one eat on the Road?

Post by Udwin »

The recipe for cram/hardtack I use:
3.75 cups wheat flour (I use spelt)
.75 cup burr oak acorn flour
1 tsp salt
1.25 cup milk
2 TB honey

rolled out at 3/8" thick and 3" diameter, makes about 2 doz.

bake @ 375 ~35 minutes?
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Re: What should one eat on the Road?

Post by Kortoso »

Ringulf wrote:Wow thank you, this is very cool I am going to try it! :mrgreen:
I soaked one of the cram cakes for 1/2 an hour in my Sierra cup, then boiled it for 10 minutes with some garden weeds (dandelion, chicory, mallow). Turned out fine, but I would double the measure of salt.
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Re: What should one eat on the Road?

Post by robinhoodsghost »

OK...reading these posts, is making me hungry.
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Re: What should one eat on the Road?

Post by Kortoso »

...you wouldn't be so hungry if you tasted my last batch.
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Re: What should one eat on the Road?

Post by Straelbora »

Udwin wrote:The recipe for cram/hardtack I use:
3.75 cups wheat flour (I use spelt)
.75 cup burr oak acorn flour
1 tsp salt
1.25 cup milk
2 TB honey

rolled out at 3/8" thick and 3" diameter, makes about 2 doz.

bake @ 375 ~35 minutes?
I've read that you have to be careful with acorn flour, er, binding up essential biological processes. No cork effect?
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Re: What should one eat on the Road?

Post by Udwin »

Huh, I've never come across that. I've been making and cooking with the stuff for years and never had any problems. I use acorn flour in the recipe mostly just for the nutty flavor and darker color (and bragging rights, of course).
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Re: What should one eat on the Road?

Post by Straelbora »

Udwin wrote:Huh, I've never come across that. I've been making and cooking with the stuff for years and never had any problems. I use acorn flour in the recipe mostly just for the nutty flavor and darker color (and bragging rights, of course).
I've got a couple of cook books of Native American recipes, and they all warn about the constipating effects of acorn flour. I guess mixing it with grain flour alleviates this.
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Re: What should one eat on the Road?

Post by Kortoso »

First time I've heard that. Acorns were the staple for many native American tribes.
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