Yep. That's pretty much what mine looked like. Did you do the double bake method?Also, for certain I can tell you that this stuff will last at LEAST 5 years in a ziplock bag in a dry place. When I made mine, i gave some to all of my friends to try. One of them dropped a couple pieces (in a ziplock bag) in his backpack, and dug it out 5 years later. It tasted exactly the same.I have Patrick O'Brian's Aubrey/Maturin book series to thank for my desire to try this stuff out.
Quote from: Lynn LeFey on October 15, 2013, 07:56:22 PMYep. That's pretty much what mine looked like. Did you do the double bake method?Also, for certain I can tell you that this stuff will last at LEAST 5 years in a ziplock bag in a dry place. When I made mine, i gave some to all of my friends to try. One of them dropped a couple pieces (in a ziplock bag) in his backpack, and dug it out 5 years later. It tasted exactly the same.I have Patrick O'Brian's Aubrey/Maturin book series to thank for my desire to try this stuff out.I'm really not sure if that's a good thing or not. :roflI have to admit I've never tried any, but surely some kind of flavour could be added when baking them?
I just eat them as is or put them in some soup. There good in beef broth too.sent from my mobile
Very interesting...Over here we have Crisp Bread which is staple ration in the military, but also in daily life... Stays good just about forever if stored in dry place, something I always keep in my storage
Quote from: Aleph78 on October 16, 2013, 07:28:48 PMOver here we have Crisp Bread which is staple ration in the military, but also in daily life... We get Ryvita over here. It's sold as a low fat alternative to people on a diet though, not considered 'real' food. Actually, I quite like them sometimes but they're no substitute for a nice piece of bread.
Over here we have Crisp Bread which is staple ration in the military, but also in daily life...
Quote from: ducttapetech on October 16, 2013, 05:56:10 PMI just eat them as is or put them in some soup. There good in beef broth too.sent from my mobileMy plan is to bring with me beef broth cubes and soak the hardtack in the broth. I think a nice cup of warm broth with hardtack should make a nice breakfast.
Quote from: Grathr on October 16, 2013, 08:18:14 PMQuote from: ducttapetech on October 16, 2013, 05:56:10 PMI just eat them as is or put them in some soup. There good in beef broth too.sent from my mobileMy plan is to bring with me beef broth cubes and soak the hardtack in the broth. I think a nice cup of warm broth with hardtack should make a nice breakfast. It is good that way. Do it a lot. Even when I am not camping.sent from my mobile
Quote from: ducttapetech on October 17, 2013, 12:22:43 AMQuote from: Grathr on October 16, 2013, 08:18:14 PMQuote from: ducttapetech on October 16, 2013, 05:56:10 PMI just eat them as is or put them in some soup. There good in beef broth too.sent from my mobileMy plan is to bring with me beef broth cubes and soak the hardtack in the broth. I think a nice cup of warm broth with hardtack should make a nice breakfast. It is good that way. Do it a lot. Even when I am not camping.sent from my mobileOr for the true Royal Navy experience:-Tow salt pork behind a ship for 24 hours to soften.-Soak pork for 12 hours to remove most of the salt, while soaking hardtack in water that's been stored in a wooden cask for 6 months.-Boil pork while frying soaked hardtack in pork fat.-Serve with grog and a dose of complaining about Bonaparte's fleet not coming out of port like men. And remember, no silverware for Jack Tar!Enjoy!
That's one I did happen the know (unlike the etymology of your 'cracker'). Here's another; the legal definition of a biscuit vs a cake is that a biscuit starts off hard but goes soft with age, whereas a cake starts off soft but goes hard with age.(...)