- Joined
- Jul 30, 2013
- Messages
- 6,595
- Reaction score
- 302
Do you have a GOOD recipe? = Sounds like a good thing to carry to eat on "deer stands".
yours, satx
yours, satx
Breakfast, portable.
- Thread starter KingofDerby
- Start date
Help Support Muzzleloading Forum:
- Status
Just thinking. If you can get a tin can that will fit in your forage cup you can make brown bread. Its just corn meal oil raisins and molasses put in the can and boiled. Be sure not to atempt frying in your cup as that will melt the solder.
- Joined
- Jul 30, 2013
- Messages
- 6,595
- Reaction score
- 302
When I first read your comment, I briefly considered that you were suggesting that heat from your scalp might cook it.
(I personally KNOW some re-enactors that could do that. They are called: HOTHEADS. = CHUCKLE.)
yours, satx
(I personally KNOW some re-enactors that could do that. They are called: HOTHEADS. = CHUCKLE.)
yours, satx
You do in fact cook these in cans folks -- you can cook them in little soup cans but be careful. When I was a kid they sold date-nut bread in cans -- you'd open both ends and push the bread out. Very similar to this kind of bread. With a little creamcheese they are great meals...
Fancy, and some people add molasses...
http://www.food.com/recipe/hobo-bread-100868
Simpler but similar.
http://www.justapinch.com/recipes/bread/sweet-bread/marions-famous-hobo-bread.html
Fancy, and some people add molasses...
http://www.food.com/recipe/hobo-bread-100868
Simpler but similar.
http://www.justapinch.com/recipes/bread/sweet-bread/marions-famous-hobo-bread.html
Last edited by a moderator:
Oats can be the solution to your problem.
Put oats on a baking sheet in a 275°-300° oven for 15-20 minutes until lightly browned, stirring occasionally. You can take them to your event and:
1. Eat them as is, just as we do with ground, parched corn. They have a nice nutty flavor.
2. Add maple sugar to them for a sweeter trail food, like parched corn.
3. Boil some water in your one cup, add in an appropriate amount of the toasted oats, with some raisins, sugar, whatever you like, and you have instant oatmeal, the perfect breakfast.
4. You can also mix some brown sugar with the oats before baking them. That will make them stick together. When finished baking and cooled, break them up and eat them as is.
Any of these oats will keep a good while if you have any left after your event.
Almost no time to prepare, almost no equipment needed at the event, fast and easy in the morning, tasty, nutritious and cheap... what's not to like?
Historically correct, too. According to Dr. Samuel Johnson in 1755, oats are "'a grain, which in England is generally given to horses, but in Scotland supports the people." So, be a Scot for a morning. :haha: :haha:
Spence
Put oats on a baking sheet in a 275°-300° oven for 15-20 minutes until lightly browned, stirring occasionally. You can take them to your event and:
1. Eat them as is, just as we do with ground, parched corn. They have a nice nutty flavor.
2. Add maple sugar to them for a sweeter trail food, like parched corn.
3. Boil some water in your one cup, add in an appropriate amount of the toasted oats, with some raisins, sugar, whatever you like, and you have instant oatmeal, the perfect breakfast.
4. You can also mix some brown sugar with the oats before baking them. That will make them stick together. When finished baking and cooled, break them up and eat them as is.
Any of these oats will keep a good while if you have any left after your event.
Almost no time to prepare, almost no equipment needed at the event, fast and easy in the morning, tasty, nutritious and cheap... what's not to like?
Historically correct, too. According to Dr. Samuel Johnson in 1755, oats are "'a grain, which in England is generally given to horses, but in Scotland supports the people." So, be a Scot for a morning. :haha: :haha:
Spence
Black Hand
Cannon
- Joined
- Mar 17, 2005
- Messages
- 9,348
- Reaction score
- 897
While I do enjoy oatmeal, I find it does not stick with me and I am hungry again in short order.
Black Hand
Cannon
- Joined
- Mar 17, 2005
- Messages
- 9,348
- Reaction score
- 897
:grin:
Black Hand, I think I've found the solution to your oatmeal problem:
THE VIRGINIA GAZETTE
April 14, 1768
LONDON, January 1
We are assured there is a person now living in Wild street, Drury Lane, who for seven years past has neither eat bread, meat, fruit, or vegetable, nor drank either water, beer, brandy, rum, or wine; his only provision (if it may be so called) is a little oatmeal, and he drinks after it a glass of gin; this he does several times in a day, and he is, all appearance, hearty and well, and has a florid countenance.
Spence
THE VIRGINIA GAZETTE
April 14, 1768
LONDON, January 1
We are assured there is a person now living in Wild street, Drury Lane, who for seven years past has neither eat bread, meat, fruit, or vegetable, nor drank either water, beer, brandy, rum, or wine; his only provision (if it may be so called) is a little oatmeal, and he drinks after it a glass of gin; this he does several times in a day, and he is, all appearance, hearty and well, and has a florid countenance.
Spence
Black Hand
Cannon
- Joined
- Mar 17, 2005
- Messages
- 9,348
- Reaction score
- 897
Spence,
A good English Gin is the answer to many a problem!
A good English Gin is the answer to many a problem!
I understand good and gin, but together make no sense. :rotf:Black Hand said:
Black Hand
Cannon
- Joined
- Mar 17, 2005
- Messages
- 9,348
- Reaction score
- 897
Having tasted evergreen juice (as pitch, inner bark and juniper berries), I can tell you without question that Gin tastes far better...Spence10 said:
- Joined
- Jul 30, 2013
- Messages
- 6,595
- Reaction score
- 302
Obviously you haven't tried BOKMA's OUD GENEVER 120 proof Dutch gin.
(I like that stuff "all too well" & won't have it in my house.)
yours, satx
(I like that stuff "all too well" & won't have it in my house.)
yours, satx
Like grits, dislike gin? It's like the third grade...
Tastes mature. Gin. Gin Mmmartini made with vermouth shaken with ice, vermouth poured out, gin added, shaken again, and poured neat. Add an olive. Stir. OMG -- I need a drink!
I am always amazed how much our forefathers drank -- they were perpetually buzzed!!!
Tastes mature. Gin. Gin Mmmartini made with vermouth shaken with ice, vermouth poured out, gin added, shaken again, and poured neat. Add an olive. Stir. OMG -- I need a drink!
I am always amazed how much our forefathers drank -- they were perpetually buzzed!!!
I know they were lost, tired of sailing, dying of disease, running out of what little rationed food was left, and had already been attacked by Indians once... The whole beer-thing seems to be a little of a recent pre-occupation but it WAS probably safer than the water on board the Mayflower... At least that's what I would have said even if I was supposed to be in Virginia!!!
Um no, gin was made as a diuretic for kidney ailments from all the period sources that I have seen.
It's actually documented in a journal from one of the folks there that the "pilgrims" were off loaded because the ship was running low on small beer.
Another tid bit, was the fact that the pilot of the Mayflower had been captured near Jamestown, VA by the Spanish about ten years prior to the voyage. He was returned to England. He took the job but had been informed by the Spaniards upon his release after several years of imprisonment (Spain claimed much of the East Coast of North America) that if he was caught again he'd be hanged (or worse). Hence the northern route that landed them late in MA instead of the standard one to VA which ran a much higher risk of encountering Spanish ships... or it did at least in the mind of the pilot.
LD
- Status
