Home Front: Dried food stew

 Pushing on with a food and meals theme, I thought i'd make a start with this simple meal. I started out by collecting my ingredients. I'm a big fan of dehydrating food and I wanted to try my home-dehydrated items out. I had bought and dehydrated bags of frozen peas, corn and diced onion. ( hint for the novice, do these all separately to avoid mixing when they fall through the grills when shrunk by dehydration).1kg  frozen peas yielded 252g and 1kg frozen corn yielded 223g corn kernels. Pictured here was 1 cup of each, a half cup of dehydrated onion, 1 cup of  "soup mix" (beans, split peas, lentils,  I also used a handful of  hard jerky I had made, cut into 1" squares, a tablespoon of seedy mustard, and a half teaspoon each of granulated garlic and fennel seeds. So the only wet ingredient was the mustard. The rest could be stored in a sack and if in a decent jar, would last pretty much indefinitely.  

It was light on seasoning, but I wanted to make as minimalist a meal as possible, to see what little you could get away with and still have a palatable meal. 

I wanted to push the rustic angle so 

I opted to prepare this in a piece of stoneware I had acquired at an op-shop. This  Stoneware Tureen had a close fitting lid and wing-handles and similar items can be found elsewhere too. I put all the ingredients into the tureen and added 6 cups of water, put the lid on and put it in the oven on low for a number of hours. 

With plenty of water and a long and slow cook everything re-hydrated nicely and with a couple of stirs to blend flavours, it came together nicely. The jerky softened up and the peppery marinade I had made it with blended into the stew just a little, but pleasantly so.

The peas, soup mix and onions all softened up and thickened the soup into a hearty stew. The corn re-hydrated about 70%, enough to be tender, but not juicy. 

I tested it after a couple of hours, stirred it and  added a little more water then left it to bake some more. The beef softened up but was still a bit tough. smaller chunks or perhaps some beating to soften the fibres might help next time. 

I cooked it down till there wasn't any standing liquid, which might have been a mistake, but it was soft, not soggy when I decided it was "ready" and ladled myself out a serve. It smelt great whilst slow cooking and whilst not exciting to look at, was both surprisingly tasty and filling, with a couple of good ladle fulls making a solid meal and this made several servings worth. 

If and when i make this again, I think id use beer or stock for the liquid base, and add some form of fat or oil just to bolster it and add richness. Perhaps bacon or spec in chunks?

Some additional seasoning wouldn't go astray, perhaps even just a bay leaf or two. 

It was certainly a good way to make use of my dehydrated ingredients and made a very satisfying set of meals for what would be a very light  batch of ingredients (I forgot to measure, bad scientist).

This kind of meal is called a pulse. It is very ancient and exceedingly simple to make. Next time with more rigorous record keeping. 

What else should I add? Might try dehydrating frozen carrot next. 

This is certainly a meal one cold make in the coals of a campfire, even semi-buried in ashes and returned too after ranging for a solid evening meal. Well worth trying, even with the risk of burning. 

dehydrated MRE style meal

'pocalypse-stew!!

Review: MRE review 1/2 day's rations

I had the opportunity to take a pile of Australian issue MRE components to work to test out, following on from a small selection of them falling in my lap from more than one undisclosed source. I will not be on-selling these, they're for my own entertainment and preparedness.

I wanted to give myself a good trial, so selected a full menu to replace what I would normally eat during the day at work. It is common to see "8,700kJ" as the average recommended intake and I have breakfast, lunch and two breaks at work, so I selected accordingly.


For breakfast I had a brown of muesli/porridge, which I mad with boiling water and a sachet of instant creamer. It made a solid, heavy and hearty porridge, which was flavoursome and had enough variety of ingredients to have a good and palatable consistency.










I had the "blueberry and apple" cereal bar for my mid-morning snack, it was again, dense and for all intents and purposes, could have come out of any kids

Interestingly when I looked up the nutritional content of current US issued MRE kits, they suggested that service-members (who were classified as highly active men between the ages of 18 and 30) typically use about 4,200 Calories a day. The conversion is  1 kJ = 0.2 Calories (Cals)or 1 Calorie = 4.2 kJ, giving a figure of 17,640 kJ a little over double the "average adult intake diet". Bear that in mind later.

Lunch was a bit more involved; a sachet of freeze-dried rice, beef and onion stew, a can of "diced two-fruits in syrup" with a sachet of tropical flavour Thorzt sports drink powder to drink.

The dehydrated rice was reconstituted with a canteen cup's worth of boiling water, and once ready, I simply upended it into a bowl, and added the cold stew to it. I could have tried reheating the stew, either by suspending its retort in a bowl of boiling water, or throwing it all in the microwave, but this would totally have been cheating.

It was a pretty decent meal, there were enough chunky bits of meat and onion to make it more than just thick gravy, but it was hardly a hefty chew. The stew itself was quite palatable cold, but a quick mix with the hot rice made it all the better.

Obviously you have to reconstitute the rice to make it in any way enjoyable, but it will reconstitute in cold water, if you don't have a source of heat, or are under restrictions.



I finished off my lunch with the can of fruit in syrup, which I popped open with my trusty EDC P-38 opener, and tucked into the just-as-off-the-shelf canned fruit. Nothing special to report there though.












For my afternoon break and to snack on in e afternoon, I had selected the chocolate drink, infamous canned cheese and even more infamous chocolate ration. Again, boiling water into the chocolate drink, which made a quite passable hot chocolate.

If I had wanted it to be extra creamy, I could have saved the instant creamer from breakfast and added it, but I think it didn't need it.





The Bega canned cheese, reported to me as a legendary constipation cause, appeared to be exactly the Kraft cheese stick cheese, in a can. It was firm but elastic, and "split" rather than crumbled. It was tasty enough, and reminded me of school-yard snack breaks for sure.

Lastly was the equally infamous legendarily laxative chocolate ration.  I don't actually enjoy milk chocolate, but I wanted the full experience, and even with all the food I'd included in my half-day's ration, I wanted to make a real showing of it.

I snacked on it throughout the afternoon and finished it just before going home, and suffered no ill effects.

Perhaps the cheese and chocolate battled each other into a stalemate, but I was the victor.

Adding up the constituents, I had had 8907kJ (2129Calories) in this selection, and this was just my daytime food.

All this, and I was pretty full, and certainly didn't feel that I had gone without. If anything, I felt I had wanted to eat the cheese or the chocolate, but not both.

It's also worth noting that this only made up a small portion of the full ADF ration-pack. Given that, and the full kJ load in that full pack, you could make one of these stretch a long way, or spread them out between a number of people to make a survival situation both more palatable, but also more secure.

If you can lay your hands on an MRE, you'd have to go a long way to find a better, more densely packed, supplied and readily consumable source of nutrition and energy than the ADF ration-pack. If you're in a position to lay hands on one, do it.

If you're in a field where you might be able to swap out, try swapping for an ADF rat-pack, you won't be disappointed.

Sneak-Peek: ADF ration pack H

Behold the full contents of an ADF Ration pack, menu "H".

I had the good fortune to have some of these fall into my grabby hands, and I wanted to show off the contents.

This represents an entire days consumables for an Australian infantryman.

 

 

 

Bundled in a heavy plastic cover (broken, for legitimacy's sake).

Snacks, three meals, drinks, tea and coffee, a FRED eating tool, spoon, matches, wipes, Vegemite, all a fighting body needs. 

Stay tuned and I'll cover what a meal is like in more detail.

Review: Food bar comparison CLIF bar & Blue Dinosaur bar

Following on from my Bounce food nugget post a while back, We lashed out and got me some other energy foods to trail and I wanted to give you my comparison assessment.


I got a box each of the Bounce Peanut Protein Blast, the CLIF Bar Crunchy Peanut Butter and the Blue Dinosaur Ginger Nut bars. Of all the listed flavours these appealed the most, and I wanted to select flavours that were close, and that I would enjoy. No point picking identical ones that I wouldn't like, after all.



All foil wrapped, with nitrogen filling, to reduce and avoid any oxidative spoilage, the three bars weighed in at 45g for the Blue Dinosaur, 68g for the CLIF Bar and the Bounce Ball at 49g.

I covered the Bounce nuggets previously, so I wont go into them much, read them up here.



The Crunchy Peanut Butter CLIF Bar is an energy bar that was purposely designed from rolled oats, dried fruits, nuts and seeds. As such it provides energy from multiple carbohydrate sources and a blend of protein, fat and fiber blended to slow the rate of digestion to deliver sustained energy. CLIF Bars also contain a blend of vitamins and minerals reported to be important for energy and physical recovery. They give 1088kJ (260Cal) which is quite a lot, compared to the 8368Kj (2000Cal) recommended daily average for an adult male.



The CLIF bars were light in the hand, and moderately hard, but the puffed protein crisps throughout added to the lightness of the bar. It also made for easy eating, which his important to note, because jaw-fatigue is a real thing, and something I found came up with the Bounce nuggets. It was also delicious. Not too tacky, not too sweet, but favoursome and sufficiently complex to make me want to eat a couple a day. Certainly good for road-trips, hikes, or endurance events like Tough Mudder.










The Blue Dinosaur Ginger Nut Paleo Bars are a baked snack made from only 5 ingredients. With a taste similar to that of an ANZAC biscuit, with a hint of ginger to enhance its sweet, nutty flavour. With plenty of protein and good fats, the ginger nut bar will give you plenty of energy, at 865kJ (207Cal) per bar, to keep you going.

Baked at 75oC, they have very little water in them, so they are very stable, and the oils from the nuts, coconut and coconut oil prevent any bacteria from growing, these were a very soft bar which I didn't find nearly as appealing as the CLIF or the Bounce bars, but they were tasty and certainly seemed simple and appealing in a very wholesome way. I'd say these are less a survival staple and more of a road-trip and day-hike snack. They were tasty, for sure, but something about them seemed less durable and suited more to day to day snacking than disaster preparation.

So in summary, I liked all three of the bars, and each have their place, uses and desirability. I think I will preferentially re-stock up on the CLIF bars, because of the solid-but-light nature of the bar.

Review: Back Country Cuisine - Cooked Breakfast

Here is the fourth and final chapter in my "instant meals" pieces that I've been covering. The first was the Outdoor Gourmet Butter Chicken, which was delicious, the Back Country Cuisine Roast Chicken which was passable, the Outdoor Gourmet Tandoori Chicken, which was also delicious and now the last entry of the four I had collected to sample, the Back Country Cuisine Cooked Breakfast.

Billed as a "satisfying beef bacon, scrambled egg in a hash brown potato mix served with baked beans" I wanted to have non-dinner one to try, to give a range of meal options in my mix, so it seemed like a simple enough addition.

As with the other three meals, the Cooked Breakfast consisted of a full meal, freeze-dried to preserve them, and make for a light-weight, portable and stable foodstuff. In the freeze drying process, crystals of frozen ice in the food are sublimed (evaporated) to water vapour in a vacuum chamber.

This produces a completely dry food that allows water to quickly get into the pores left by the ice crystals to give a juicy, tender food product when reconstituted. After packing, the Back Country Cuisine meals are heat-sealed in their foil pouches from which all the air has been removed and replaced with nitrogen. This keeps the food safe and "fresh" for at least three years without the need for preservatives.

The Cooked Breakfast meal weighs 90g dry, and requires 250mL of hot water, and comes with a second retort within the main pouch, which contains the haricot baked beans component of the meal. Once cooked, this is a 340g (12oz) meal, and again, it is quite possible to eat the whole meal in the bottom half of the retort, which comes with a "tear-here" notch for ease of use, to change it from a cook-pot into a bowl. Splitting the boiling water between the main component, and the beans, re-sealing and waiting for 10 minutes to reconstitute produces the meal.

Nutritionally, the meal provides 1702kJ (408Cal) as a unit, which breaks down to 501kJ (120Cal) per 100g, and equates to 20% or the recommended daily allowance.

However. This is probably the worst instant meal I have ever tasted. The egg was simultaneously stiff and spongy, and tasteless like foam. The bacon beef was not even TVP standard, the hashbrown mix was mush and the beans. The beans. The tasteless, white, sauceless beans didn't rehydrate, and were still hard and dry in the retort, and didn't further reconstitute with additional water.

This is one of my rare negative reviews. This was terrible. Not only that, but I became very ill shortly after eating it, and I had to go home from work following eating it early in the afternoon. I was sick for a couple of days. It wasn't even tasty. Sure, it might not have been the BCC Cooked Breakfast, but I'll not be having another one. So, 2:2, the OGC meals were 2/2 delicious, the BCC meals were one passable, one awful and sick-making. Certainly not what I would have wanted if I had been out bush, or living in the Bunker.

Review: BackCountryCuisine Instant meals - Roast Chicken

As my second part in the four dehydrated meals reviews I have been doing,  I will cover the Backcountry Cuisine "Roast Chicken" meal.

The first of these reviews, on the Outdoor Gourmet Butter Chicken meal was published on Breach Bang Clear, and I had some interesting feedback on it. Go check it out here... The principle is the same, the plasticised foil retort is both the cook-pot, the serving dish and eating bowl.

The Roast Chicken meal weighs in at 175g (6.2oz) tender chicken in little squares, vegetables and stuffing smothered in gravy and then served with the mashed potato. You simply add 220mL of hot water to the mashed potato sachet and 250mL hot water to the chicken meal sachet, stir and let stand for 10 minutes. The result is a delicious hot meal wherever you may be.

About half way down the retort a second tear tab on all pouches allows you to tear the lower perforation and use the pouch as a bowl once the food has reconstituted. It's a great idea and saves getting messy hands when using your spoon or fork, but be sure to tear carefully or you can make a hot mess of the meal. It might even be an idea to cut it into a bowl, to be sure. You have a knife with you, right?

The mashed potato comes in a separate retort, stored inside the main retort, which is good in that it allows you to serve it separately and keeps it from becoming a thick sludgy mess. I found the texture of the main meal to be really appealing, with the mashed potato being fairly standard for instant mash. The flavour balance was good, and it wasn't too salty.

The waiting time wasn't too bad, especially from water brought to a fast simmer, through to eating it only took 15 minutes.

One thing that I found was important, but not required was to have a flat surface to plop them down on as they are reconstituting, but the retorts fan-out from the bottom as part of their design, but I think they did better from standing up than laying down. One good thing however, was that the zip-lock top seal allows you to squeeze-mix the contents to reconstitute your food. This made me feel like an astronaut, given food served on the ISS.

Nutritionally, the whole meal makes up 1549 kJ (370 Cal) which Back Country Cuisine state is 18% daily intake requirement, so it's not a hefty food source, but being light, you could pack a bunch of them, and if you had three a day, that's 54%, so don't leave out the snacks when you're packing.

One thing I found was that the mashed potato didn't quite reconstitute properly, and when I spooned it out, I found some dry patches, but by mixing it up when in a separate bowl, it all came good. All in all, this was a really good meal and I enjoyed it, it was tasty.



Well worth adding to your pack if you are wanting to travel light, but also want a home-cooked style meal.

Be sure to pack enough potable water, or have access to enough wherever you are going, and enough to balance out your hydration as you go.

Review: Outdoor Gourmet Company - Butter Chicken instant meal

I wanted to try out a variety of instant meals, in a more controlled environment before risking them on an expedition. I find that there can be all kinds of hidden or unknown complications with gear, and one thing I don't want to take chances with in the field is my food.

I selected a couple of different brands on offer, (two I picked up in my walk-in of Kathmandu's store) and wanted to give them all a go, and report how they went.

Read the rest of the review on Breach Bang & Clear here:

Home Front: Cherry Harvest

This past solstice weekend, I took my whole family up to a cherry orchard, and we spent an hour or so, three adults, and late teen and two little ones, running about, foraging and feeding, till we had 10 kg of cherries picked, (and who knows how many eaten in the process).

This particular orchard was selling them at $10/kg so whilst we did spend a lot, it was massively less than the $20-$30/kg that they are, at the shops currently.

This is my partner Anstia helping Triceratops Girl collecting cherries (from every ladder they came across).
We aimed to take only the good fruit, and as few stalks as possible, because that sped up the prepping time later on, but does also speed up the rotting process (its an open wound ...).

Here is a bowl full of this years harvest, served chilled on a 30oC evening. However, 10 kg (22lbs) of any fresh produce is a lot of organic matter for even a tribe like mine to consume, especially a rich a source as these cherries were. So, it was time to can and jam!



My family (mothers side) is Danish, so we celebrate a Danish Giftmas, on the 24th, and one of my favourite deserts is the dark cherry soup, Kirsebærsuppe. We used 4 kg of cherries to make a giant pot of the soup, which left us with 2L (0.5gal) of leftover soup, which we jarred up hot in an old olive jar.

I wanted to try a few other ways of preserving the cherries, without making jam (we have the last two seasons of fruit windfalls as jam still and are just finishing off jars from the first year we did it. Some went into the duck-stuffing for example).

We candied (boiling in 1:1 sugar:water by mass), then dehydrated one set of pitted cherries. This worked out really well and we filled two trays of my dehydrator with them, and two jam-jars as a result.

I also preserved a jar's worth in simple syrup (which has a terrible leaking habit, seemed to bypass the seals on its jars every time I make it). These were unpitted and I expect them to take a while to candy up, and slowly leach flavour into the syrup.

Here's a side-by-side of the cherry soup,  beside the one of the jars of pitted cherries in Glögg. Glögg is a spiced, sweetened red wine (in this case) with an alcohol content of 12% vol which always seems to have more kick that expected. Perfect for preserving fruit and will make for a welcome treat come winter.

We used the similar sized olive jars as for the soup, and filled them with the pitted cherries, followed by a 750mL bottle of Glögg in each. Perfect size!

A welcome side effect from doing the candied cherries was that the syrup that remained was infused with the cherry juices that cooked out, and I was not going to let THAT go to waste. So, we found some swing top bottles that I had been keeping (always prepared), and funneled it in.

This home made cordial was almost black, it was such a dark red, and tastes amazing diluted with water, soda water and poured over ice-cream. I imagine I will make use of it in constructing boozy cocktails in the near future.

All of these preservation methods (candying, pickling, canning in syrup and reducing to cordial) are all super simple, cheep and will result in a long lasting commodity and resource, for trade, and off-season boosts to our table.

Lots of preppers recommend having tradable items, and this is a great example of one we're only too happy to produce and stock.

Here's the one tool that made the whole job SO much easier (and praise be my partner Omega, who used it to such effect). A cherry pitter!

This little tool took so much trouble out of de-stoning the 8kg or so of cherries we needed pitted. If you plan on doing a big load of cherries, you would do well to pick one or two of these up. Here's a cool link for a person who made their own!