Post by: Grathr on October 13, 2013, 08:09:08 PM
When I was in the army we used to get theese packs of small crackers in our combat rations instead of bread wich was surprisingly filling, even though they tasted nothing. I remember we used to eat them with tube cheese that had often passed its expiration date by up to four years. (we never dared eat the schrimp tube cheese :-X)
I started searching online for theese crackers, and "hardtack" kept popping up. I have read about them in old army biographies from the sivil war, but never bothered to really find out how to make them. But they seem to be close to what I want, so today I decided to make some.
They where surprisingly easy to make. I cant eat them like ordinary crackers thoug, then the dentist bills will become very expencive :D
I think they will be an excelent supplement to the freezedried meals though, after a little soaking.
Ill post a pic later.
Post by: jerseydevil on October 13, 2013, 08:13:35 PM
Post by: Lynn LeFey on October 13, 2013, 10:45:59 PM
Yeah... not to be eaten in its whole form, unless you are a James Bond Villain named Jaws.
Today's equivalent, if you care, might be Pilot Crackers. Matzah is also a widely available alternative, and lasts just short of forever when stored properly. In the U.S., there are a number of places from which you can order MRE components, like 'Snack Bread' or Tortillas. For the cost, I think Matsah is the best deal. They taste like nothing (or maybe like cardboard), but work great for peanut butter or cheese spread.
Post by: Grathr on October 14, 2013, 06:04:27 PM
I tried to eat a couple of them the traditional way today. I soaked them in water and fried them in duck fat. I should have fried them in bacon fat, but we roasted a duck for dinner yesterday, and it yielded a good 3dl of fat that I put in the fridge.
It tasted pretty good :)
Post by: ducttapetech on October 14, 2013, 06:22:42 PM
sent from my mobile
Post by: Grathr on October 15, 2013, 07:48:56 PM
Post by: Lynn LeFey on October 15, 2013, 07:56:22 PM
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.
Post by: Grathr on October 15, 2013, 09:07:27 PM
I packed them in ziplocks today, and will bring some with me on my next hike.
Post by: Lynn LeFey on October 15, 2013, 09:35:36 PM
I think the big thing is when they're done cooking, they should sound pretty much like pieces of wood being hit together.
I'm interested in hearing how you end up consuming them, so keep us posted.
Post by: ducttapetech on October 16, 2013, 05:56:10 PM
sent from my mobile
Post by: Gareth on October 16, 2013, 06:09:08 PM
Yep. That's pretty much what mine looked like. Did you do the double bake method?I'm really not sure if that's a good thing or not. :rofl:
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 have to admit I've never tried any, but surely some kind of flavour could be added when baking them?
Post by: Gareth on October 16, 2013, 06:14:00 PM
Post by: ducttapetech on October 16, 2013, 06:15:52 PM
sent from my mobile
Post by: AlephZero on October 16, 2013, 07:28:48 PM
Over here we have Crisp Bread (http://en.wikipedia.org/wiki/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 :)
Post by: Gareth on October 16, 2013, 07:49:25 PM
Yes, they are rather bland, but they're also not rock hard either. Don't know how long they keep, but I'd guess a good long time.
Post by: Grathr on October 16, 2013, 08:12:33 PM
Yep. That's pretty much what mine looked like. Did you do the double bake method?I'm really not sure if that's a good thing or not. :rofl
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 have to admit I've never tried any, but surely some kind of flavour could be added when baking them?
I added some extra salt for taste and increased shelflife :D
Post by: Grathr on October 16, 2013, 08:18:14 PM
I just eat them as is or put them in some soup. There good in beef broth too.
sent from my mobile
My 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. :)
Post by: Gareth on October 16, 2013, 08:43:43 PM
Very interesting...
Over here we have Crisp Bread (http://en.wikipedia.org/wiki/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 :)
We get Ryvita over here. It's sold as a low fat alternative to people on a diet though, not considered 'real' food. :D Actually, I quite like them sometimes but they're no substitute for a nice piece of bread.
Post by: Steinar on October 16, 2013, 09:50:13 PM
Over here we have Crisp Bread (http://en.wikipedia.org/wiki/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. :D Actually, I quite like them sometimes but they're no substitute for a nice piece of bread.
Crisp bread is staple food in Norway as well, and Ryvita isn't considered "real" food either. ;) The good stuff is either Swedish or from a good bakery.
Post by: ducttapetech on October 17, 2013, 12:22:43 AM
It is good that way. Do it a lot. Even when I am not camping.I just eat them as is or put them in some soup. There good in beef broth too.
sent from my mobile
My 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. :)
sent from my mobile
Post by: jerseydevil on October 17, 2013, 01:55:38 AM
It is good that way. Do it a lot. Even when I am not camping.I just eat them as is or put them in some soup. There good in beef broth too.
sent from my mobile
My 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. :)
sent from my mobile
Or 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! ;)
Post by: Steinar on October 17, 2013, 02:44:27 PM
Post by: jerseydevil on October 17, 2013, 05:08:23 PM
Post by: Gareth on October 17, 2013, 06:35:41 PM
:rofl:It is good that way. Do it a lot. Even when I am not camping.I just eat them as is or put them in some soup. There good in beef broth too.
sent from my mobile
My 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. :)
sent from my mobile
Or 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! ;)
Post by: Grathr on October 17, 2013, 07:05:12 PM
:rofl:It is good that way. Do it a lot. Even when I am not camping.I just eat them as is or put them in some soup. There good in beef broth too.
sent from my mobile
My 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. :)
sent from my mobile
Or 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! ;)
I guess the closest I will come to that is:
-Tow salt pork behind canoe for a couple of hours
-curse a lot when salt pork becomes stuck in a dead tree at the bottom of the lake.
-Heat spam in a can while chewing moist hardtack
-Serve with beer and a dose of complaining about the fish not biting like proper fish.
Post by: ducttapetech on October 17, 2013, 08:54:50 PM
Post by: Lynn LeFey on October 18, 2013, 04:51:41 AM
http://en.wikipedia.org/wiki/Biscuit#Etymology
Post by: Gareth on October 18, 2013, 08:17:54 AM
Now I hear you ask; what does that matter? Well, we pay tax on biscuits but not on cake (don't ask me why though), so for the makers of small cakes it makes a great deal of difference.
So no tax on these excellent Jaffa Cakes. :drool:
(http://blogs.warwick.ac.uk/images/hollycruise/2006/01/14/jaffa.jpg?maxWidth=500)
Post by: ducttapetech on October 18, 2013, 02:17:49 PM
sent from my mobile
Post by: pfrsantos on October 18, 2013, 05:00:16 PM
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.
(...)
Must... fight... temptation...
Don't... make... pun...
:twak: :ahhh :twak: :ahhh :twak: :ahhh :twak: :ahhh
Post by: ducttapetech on October 18, 2013, 07:19:49 PM
Post by: AlephZero on October 18, 2013, 08:35:58 PM
Over here we have Crisp Bread (http://en.wikipedia.org/wiki/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. :D Actually, I quite like them sometimes but they're no substitute for a nice piece of bread.
Crisp bread is staple food in Norway as well, and Ryvita isn't considered "real" food either. ;) The good stuff is either Swedish or from a good bakery.
Swedish or Finnish :D
Post by: Gareth on October 19, 2013, 10:43:25 PM
It is not my fault if your mind is in the gutter. :DThat'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.
(...)
Must... fight... temptation...
Don't... make... pun...
:twak: :ahhh :twak: :ahhh :twak: :ahhh :twak: :ahhh
Sent from my GT-S5830 using Tapatalk 2
Post by: Steinar on October 19, 2013, 11:26:53 PM
Crisp bread is staple food in Norway as well, and Ryvita isn't considered "real" food either. ;) The good stuff is either Swedish or from a good bakery.
Swedish or Finnish :D
So get on exporting (more of) it, then! ;)
Post by: pfrsantos on October 21, 2013, 04:06:30 PM
Yes, it is! I was trying to get yours out and got trapped!It is not my fault if your mind is in the gutter. :DThat'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.
(...)
Must... fight... temptation...
Don't... make... pun...
:twak: :ahhh :twak: :ahhh :twak: :ahhh :twak: :ahhh
:D
Post by: Gareth on October 22, 2013, 10:51:35 AM
:rofl:Yes, it is! I was trying to get yours out and got trapped!It is not my fault if your mind is in the gutter. :DThat'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.
(...)
Must... fight... temptation...
Don't... make... pun...
:twak: :ahhh :twak: :ahhh :twak: :ahhh :twak: :ahhh
:D
Post by: AimlessWanderer on October 22, 2013, 11:35:49 AM
Post by: WWW on August 21, 2014, 11:59:25 PM
edit: found something
https://www.youtube.com/watch?v=SGudU3VK9OA
p.s. Sorry for reviving the thread. Didn't realized it was so old, but since hardtack doesn't go bad, no harm done right?
Post by: Gareth on August 22, 2014, 07:01:17 PM
Cheers for the link, I have to say it does still look edible. :cheers:
Post by: AlephZero on August 22, 2014, 07:59:33 PM
Post by: WWW on August 28, 2014, 08:54:08 PM
Post by: tattoosteve99 on January 05, 2015, 01:13:47 AM
Post by: Higgins617 on January 13, 2015, 12:40:57 AM
Post by: Higgins617 on January 13, 2015, 03:50:05 AM
Post by: Lynn LeFey on January 13, 2015, 06:11:04 AM
Finished, it came out a bit browner than it probably should but hey it worked. I'll have it with my black coffee tomorrow morning for a historic breakfast :rofl:
Hard tack takes some strong teeth, even if you try to soak it in the coffee. I recommend breaking it up into chunks, adding a cup of water and some salt pork in a frying pan, simmer until the hard tack is soft. If you don't have salt pork, bacon works also, three or four slices diced up.
Post by: Higgins617 on January 13, 2015, 06:13:30 AM
Finished, it came out a bit browner than it probably should but hey it worked. I'll have it with my black coffee tomorrow morning for a historic breakfast :rofl:
Hard tack takes some strong teeth, even if you try to soak it in the coffee. I recommend breaking it up into chunks, adding a cup of water and some salt pork in a frying pan, simmer until the hard tack is soft. If you don't have salt pork, bacon works also, three or four slices diced up.
Thanks for the advice :cheers:
Post by: ducttapetech on January 13, 2015, 11:28:13 AM
Nate
Post by: Etherealicer on January 13, 2015, 11:56:37 AM
Its a common game, trying to eat 6 in under one minute :D
https://www.youtube.com/watch?v=a5FTXRObQrg
Post by: Lichtbote on January 13, 2015, 12:36:38 PM
Those crackers were great fire starters when used with some shoe polish on them.
Post by: Higgins617 on January 13, 2015, 05:03:33 PM
I remember i mostly used my army ration "biscuits/cookies/crackers" for starting a fire when out of the camp.
Those crackers were great fire starters when used with some shoe polish on them.
:rofl: :rofl: :rofl: :rofl:
Post by: Grathr on January 13, 2015, 05:19:02 PM
We used to eat them with the tube cheese ,that often had gone a year or four past its expiration date, that came in the same ration pack.
Sent from a device made from star dust using tapatalk
Post by: Lynn LeFey on January 13, 2015, 06:03:16 PM
Post by: Etherealicer on January 13, 2015, 09:09:12 PM
Mmmm.... expired cheese-like food product. :DDon't be fooled by the label... its like Swiss Cheese, that has nothing to do with Switzerland... or cheese :D
Post by: Gareth on January 14, 2015, 12:15:52 PM
I remember i mostly used my army ration "biscuits/cookies/crackers" for starting a fire when out of the camp.
Those crackers were great fire starters when used with some shoe polish on them.
I'd not heard of doing that before. :D. Very inventive. :tu:
Post by: Grathr on January 18, 2015, 10:32:06 AM
(http://tapatalk.imageshack.com/v2/15/01/18/cb1dbaec27a5cbc6c4e80d1b0169e04c.jpg)
They are actually easier to eat now, than when freshly baked. They are a lot crisper and not so hard, and can be eaten like crackers
Sent from a device made from star dust using tapatalk
Post by: Gareth on January 18, 2015, 06:03:01 PM
:whistle:
actually, I'd very happily eat those. :tu:
Post by: Grathr on April 14, 2016, 08:56:57 PM
They will still break your teeth if you are not careful though :D
Post by: Gareth on April 14, 2016, 09:30:39 PM
2 years since I made them. I still have some left, and they taste pretty good.
They will still break your teeth if you are not careful though :D
I dunno, 2 years and you've still not eaten them all. I don't think they taste as good as you say they do. ;)
Mind you, I've still not tried making my own so who am I to criticise? :D
Post by: styx on April 14, 2016, 09:41:28 PM
Post by: Grathr on April 15, 2016, 11:12:24 AM
2 years since I made them. I still have some left, and they taste pretty good.
They will still break your teeth if you are not careful though :D
I dunno, 2 years and you've still not eaten them all. I don't think they taste as good as you say they do. ;)
Mind you, I've still not tried making my own so who am I to criticise? :D
Part of the experiment is to see if they ever go bad ;)
Post by: Grathr on April 15, 2016, 11:12:47 AM
Dip 'em in hot chocolate. That should soften 'em up
Ill give that a try :)
Post by: ducttapetech on April 15, 2016, 02:08:51 PM
That's us mobile
Post by: Gareth on April 15, 2016, 02:20:26 PM
Post by: magentus on April 15, 2016, 02:30:40 PM
Ok, I have finally gotten around to trying this. Simple flour and water with a little salt for taste. In the oven just now and, if they turn out ok, I'll post a pic or two. ;):popcorn: Imagine hard tack instead of popcorn. Crunch Ouch Crunch Ouch Crunch Ouch
Post by: Gareth on April 15, 2016, 03:44:55 PM
Post by: Gareth on April 15, 2016, 03:46:31 PM
There good in soup or with coffee.
That's us mobile
Dipping them in coffee definitely helps. :tu:
Post by: Grathr on April 15, 2016, 04:41:11 PM
Post by: Spork, Lord of Lime Jello! on April 15, 2016, 09:29:59 PM
Post by: Gareth on April 15, 2016, 09:50:42 PM
Will you be having those with Marmite? :D
Oh, now that is a nice idea. :drool:
Marmite actually makes for a nice drink. A large teaspoon or so into a mug of boiling water is about right IMO. Dipped in that and I reckon you've got a good (if a bit salty) snack.
Post by: eamo on April 15, 2016, 11:10:32 PM
2 years since I made them. I still have some left, and they taste pretty good.
They will still break your teeth if you are not careful though :D
I dunno, 2 years and you've still not eaten them all. I don't think they taste as good as you say they do. ;)
Mind you, I've still not tried making my own so who am I to criticise? :D
Part of the experiment is to see if they ever go bad ;)
How will you know ? Mould or which ?
Post by: jerseydevil on April 15, 2016, 11:28:23 PM
Post by: Spork, Lord of Lime Jello! on April 15, 2016, 11:35:51 PM
Traditionally, I think the indicator that hardtack was starting to go bad was weevil infestation........
...that would make it more authentic :D
Post by: jerseydevil on April 16, 2016, 12:37:25 AM
Traditionally, I think the indicator that hardtack was starting to go bad was weevil infestation........
...that would make it more authentic :D
:D wouldn't it? As you would have been told in the RN if you complained, it was fresh meat......
Post by: Spork, Lord of Lime Jello! on April 16, 2016, 01:30:15 AM
..also a try at "Corn Dodgers"
Post by: jerseydevil on April 16, 2016, 01:34:35 AM
Post by: jerseydevil on April 16, 2016, 01:40:12 AM
Post by: Spork, Lord of Lime Jello! on April 16, 2016, 01:47:20 AM
Confederate troops often got cornbread instead of hardtack as rations during the American Civil War. So, Spork, who won the rations war, North or South?
Somehow the memory of eating that hardtack has been wiped from my memory ::) :D The corn dodgers were an experiment in baking them instead of frying in bacon grease...they were not very memorable either. Corn Dodgers are also known as hot water cornbread...cornmeal, salt and hot water. Roll into balls and fry in grease.
Post by: Spork, Lord of Lime Jello! on April 16, 2016, 01:48:41 AM
Post by: Spork, Lord of Lime Jello! on April 16, 2016, 01:54:43 AM
Post by: Gareth on April 16, 2016, 12:53:57 PM
I did make Skillygalee with some of it using bacon - https://loweryleather.wordpress.com/2011/06/03/civil-war-recipe-union-skillygalee/ - bacon makes everything better...
mmmm.....bacon. :drool:
Not heard of skillygalee before, but it does sound tasty.
Post by: Spork, Lord of Lime Jello! on April 16, 2016, 05:18:36 PM
Johnnycake/Journey cake (http://whatscookingamerica.net/History/Johnnycakes.htm)
Clapbread/Haverbread (http://www.foodsofengland.co.uk/clapcake,clapbreadorhavercake.htm)
Yorkshire Oatcake and Havercake (http://www.davidkidd.net/Yorkshire_Oatcake_Recipe.html)
Post by: Gareth on April 16, 2016, 06:35:35 PM
At one time I did some research on packable breads...mostly flat breads. Maybe not as long term as hardtack, but easier to eat and more tasty.
Johnnycake/Journey cake (http://whatscookingamerica.net/History/Johnnycakes.htm)
Clapbread/Haverbread (http://www.foodsofengland.co.uk/clapcake,clapbreadorhavercake.htm)
Yorkshire Oatcake and Havercake (http://www.davidkidd.net/Yorkshire_Oatcake_Recipe.html)
Havercake, which must be carried in a haversack. :)
Post by: jerseydevil on April 16, 2016, 07:31:32 PM
I did make Skillygalee with some of it using bacon - https://loweryleather.wordpress.com/2011/06/03/civil-war-recipe-union-skillygalee/ - bacon makes everything better...
mmmm.....bacon. :drool:
Not heard of skillygalee before, but it does sound tasty.
Good ol' Union field cooking. There was a reason more men were killed by diarrhea than combat during the Civil War..... ::)
Post by: eamo on April 16, 2016, 08:52:52 PM
I do try to eat healthily . . . . I think my only option is for me to experiment with this stuff myself :D
Gareth, Grathr what were the ratios of flour : water : salt ?
Can i forgo the salt ?
And what type flour did you guys use ? I think using basic milled white flour would be an exercise in futility given the lack of nutrition in it due to processing ?
I did make Skillygalee with some of it using bacon - https://loweryleather.wordpress.com/2011/06/03/civil-war-recipe-union-skillygalee/ - bacon makes everything better...
yes it does . . . . and therein lies my problem (or one of em at least)
Post by: Spork, Lord of Lime Jello! on April 16, 2016, 08:56:48 PM
At one time I did some research on packable breads...mostly flat breads. Maybe not as long term as hardtack, but easier to eat and more tasty.
Johnnycake/Journey cake (http://whatscookingamerica.net/History/Johnnycakes.htm)
Clapbread/Haverbread (http://www.foodsofengland.co.uk/clapcake,clapbreadorhavercake.htm)
Yorkshire Oatcake and Havercake (http://www.davidkidd.net/Yorkshire_Oatcake_Recipe.html)
Havercake, which must be carried in a haversack. :)
What about Oatcakes Gareth? Would they be usable as a field bread? - http://www.amazon.com/Walkers-Highland-Oatcakes/dp/B000HY8SC6/ref=sr_1_1_a_it?ie=UTF8&qid=1460832623&sr=8-1&keywords=walkers+highland+oatcakes
There was a time you could find Pilot Bread much easier than you can now - http://survivalcommonsense.com/pilot-bread-try-this-modern-day-version-of-hardtack-in-your-storage-foods/
Post by: Grathr on April 16, 2016, 09:08:02 PM
See, hardtack looks like an interesting idea - but, to eat it one needs lots and lots of salt and dead pig, both of which in any kind of decent quantity is bad for you. I can appreciate that during the american civil war dying of heart failure was a lot lower on the radar then diarrhea or getting shot, but in todays world ?
I do try to eat healthily . . . . I think my only option is for me to experiment with this stuff myself :D
Gareth, Grathr what were the ratios of flour : water : salt ?
Can i forgo the salt ?
And what type flour did you guys use ? I think using basic milled white flour would be an exercise in futility given the lack of nutrition in it due to processing ?I did make Skillygalee with some of it using bacon - https://loweryleather.wordpress.com/2011/06/03/civil-war-recipe-union-skillygalee/ - bacon makes everything better...
yes it does . . . . and therein lies my problem (or one of em at least)
I honestly dont remember what ratio I used. Some salt is recomended for taste and presvering it.
Also when out in the woods sweating, some extra salt is good for you. ;)
I think I used some spelt flour in mine. I bet you could use some fine milled barley flour as well.
Post by: jerseydevil on April 16, 2016, 09:42:19 PM
Post by: eamo on April 16, 2016, 09:53:12 PM
I honestly dont remember what ratio I used. Some salt is recomended for taste and presvering it.
Also when out in the woods sweating, some extra salt is good for you. ;)
I think I used some spelt flour in mine. I bet you could use some fine milled barley flour as well.
Thanks Grathr. Yeah I'll try wholemeal or rye. Can't get barley flour where I live been looking for it for a while
Post by: Gareth on April 20, 2016, 01:50:29 AM
See, hardtack looks like an interesting idea - but, to eat it one needs lots and lots of salt and dead pig, both of which in any kind of decent quantity is bad for you. I can appreciate that during the american civil war dying of heart failure was a lot lower on the radar then diarrhea or getting shot, but in todays world ?
I do try to eat healthily . . . . I think my only option is for me to experiment with this stuff myself :D
Gareth, Grathr what were the ratios of flour : water : salt ?
Can i forgo the salt ?
And what type flour did you guys use ? I think using basic milled white flour would be an exercise in futility given the lack of nutrition in it due to processing ?I did make Skillygalee with some of it using bacon - https://loweryleather.wordpress.com/2011/06/03/civil-war-recipe-union-skillygalee/ - bacon makes everything better...
yes it does . . . . and therein lies my problem (or one of em at least)
I used about six parts flour to one part water. Just enough to make quite a 'slack' dough without being sticky. I didn't measure out the salt but it's entirely optional anyway. I just used a plain white flour this time as it's what I had to hand but I think a wholemeal would work. Just so long as it's not self-raising.
Post by: Gareth on April 20, 2016, 01:53:38 AM
At one time I did some research on packable breads...mostly flat breads. Maybe not as long term as hardtack, but easier to eat and more tasty.
Johnnycake/Journey cake (http://whatscookingamerica.net/History/Johnnycakes.htm)
Clapbread/Haverbread (http://www.foodsofengland.co.uk/clapcake,clapbreadorhavercake.htm)
Yorkshire Oatcake and Havercake (http://www.davidkidd.net/Yorkshire_Oatcake_Recipe.html)
Havercake, which must be carried in a haversack. :)
What about Oatcakes Gareth? Would they be usable as a field bread? - http://www.amazon.com/Walkers-Highland-Oatcakes/dp/B000HY8SC6/ref=sr_1_1_a_it?ie=UTF8&qid=1460832623&sr=8-1&keywords=walkers+highland+oatcakes
There was a time you could find Pilot Bread much easier than you can now - http://survivalcommonsense.com/pilot-bread-try-this-modern-day-version-of-hardtack-in-your-storage-foods/
I do like a good oatcake. They are quite dry and brittle though so you'd have to be quite careful about how you carried them so as not to have a pile of crumbs or a soggy mess.
Post by: Sea Monster on May 01, 2016, 08:00:33 AM
Slightly tangential, but anyway-
Weet Bix (Aussies know what I'm talking about) now do Weet Bix Go Biscuits, basically just hard (and dry, so very dry) compressed wheat biscuits.
The website says they are delicious (they mostly just taste Dry. Best have a water bottle nearby)
For better or worse I've taken a few on my travels. If nothing else they are probably nutritious and full of energy.
(If you've got nothing else on at the moment, the Weet Bix Challenge is one of our many tests of manhood, along with croc wrestling and dropbear baiting, I'm sure youtube has much to offer)
Post by: Gareth on May 01, 2016, 09:01:59 PM
(http://www.savvyannie.co.uk/admin/wp-content/uploads/2013/04/on-the-go-1.jpg)
I'm only guessing these are the same type of thing. The trend for a "breakfast biscuit" has really taken off here, though I have to say it's one I've avoided so far. Might give them a look.
Post by: jerseydevil on May 01, 2016, 09:26:36 PM
Post by: Gareth on May 01, 2016, 09:40:18 PM
That pic makes them look you need four cups of coffee to get them down. Not that I need a reason for multiple cups of coffee...... ::)
I've cut back on my coffee (and sugar) intake over the last year or so. Not a concerted effort mind you, just something I've fallen out of the habit of drinking lots of. If I have three coffees through the day I'd be surprised. Not sure I could ever give up my morning cup though. :)
Post by: Poncho65 on June 24, 2016, 04:46:36 AM
Post by: WWW on July 24, 2016, 02:50:56 PM
Just in case you never heard about it, there is a ration related forum, nice folks over there too.
Post by: Grathr on July 24, 2016, 03:38:58 PM
https://www.youtube.com/watch?v=Ga5JrN9DrVI
Just in case you never heard about it, there is a ration related forum, nice folks over there too.
Eating a 153 year old Hardtack is pretty hard core!
Looks like the ones I made look very much like the real thing. :)
Post by: Poncho65 on July 24, 2016, 04:04:53 PM
https://www.youtube.com/watch?v=Ga5JrN9DrVI
Just in case you never heard about it, there is a ration related forum, nice folks over there too.
Eating a 153 year old Hardtack is pretty hard core!
Looks like the ones I made look very much like the real thing. :)
That is pretty 8) for sure :tu:
Post by: Gareth on August 06, 2016, 12:20:59 AM
Post by: Grathr on August 06, 2016, 09:46:05 AM
Just got around to watching that video. Hard core indeed. :D I'll need to make some more of this at some point as I've ether eaten it or given it all away. Like Gaute I'm happy to see that mine turned out looking very much like the Civil War stuff.Most bakers would not be very happy with their bisquits looking like they have been in storage for over 140 years.
:rofl:
Post by: Gareth on August 06, 2016, 12:30:41 PM
Just got around to watching that video. Hard core indeed. :D I'll need to make some more of this at some point as I've ether eaten it or given it all away. Like Gaute I'm happy to see that mine turned out looking very much like the Civil War stuff.Most bakers would not be very happy with their bisquits looking like they have been in storage for over 140 years.
:rofl:
LOL. Very true. :D