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Oh Claude..If there WAS such a thing as GOOD irish whiskey... :crackup: :crackup: :crackup: :crackup: Andalusian Brandy... An EXCELLENT nite-cap!! :winking:
Camp coffee
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SquirrelsaurusR
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Has anyone ever tried Dandelion root coffee? I just read about this in a primitive skills book. You clean the roots, then dry roast them until they're golden brown. Grind them up in a grinder (or with a rock, if you want to go real primitive), and use them instead of ground coffee beans. I think it's meant to be a substitute if you don't have any real coffee, because you can forage for it instead of having to carry it with you.
That reminds me of the 'fine cuisine' we had in Saudi. When you're freezing your %#*@ off in a foxhole in the middle of the night in January and don't have the means to make coffee, just take a packet of instant coffee from your MRE, add a little instant creamer if you prefer and a dash of hot cocoa mix if you want 'desert mocha', dump it in your mouth, take a swig of cold, dirty water from your canteen, swish it around in your mouth to mix it up, then gulp it down before the taste forces you to spit it out.
It wasn't the best, but it'll give you a quick caffeine buzz and keep you awake while you're watching for signs of enemy movement.
That reminds me of the 'fine cuisine' we had in Saudi. When you're freezing your %#*@ off in a foxhole in the middle of the night in January and don't have the means to make coffee, just take a packet of instant coffee from your MRE, add a little instant creamer if you prefer and a dash of hot cocoa mix if you want 'desert mocha', dump it in your mouth, take a swig of cold, dirty water from your canteen, swish it around in your mouth to mix it up, then gulp it down before the taste forces you to spit it out.
It wasn't the best, but it'll give you a quick caffeine buzz and keep you awake while you're watching for signs of enemy movement.
Haven't tried that but here are some coffee substitutes I found:
Chicory coffee...
Remember that blue flower with almost leafless stalks that grow just about everywhere there's a road. They look like daisy's, but their petals are blue and are squared off at the ends. The white fleshy roots, roasted until dark brown and brittle, then ground, make an excellent coffee. Prepare like coffee. Use 1-1/2 tsp. per cup of water. Store in an airtight container. Use all year round.
The American Beech Tree's nuts when taken out of the husks, roasted until dark and brittle, then ground, will make a fine coffee. Store this in an airtight container. They are best collected after the first hard frost when they normally drop to the ground. Once stored, they can be used all year round. You might have to fight the squirrels for them. Prepare normally.
...and even more:
Coffee Substitutes
Chicory coffee...
Remember that blue flower with almost leafless stalks that grow just about everywhere there's a road. They look like daisy's, but their petals are blue and are squared off at the ends. The white fleshy roots, roasted until dark brown and brittle, then ground, make an excellent coffee. Prepare like coffee. Use 1-1/2 tsp. per cup of water. Store in an airtight container. Use all year round.
The American Beech Tree's nuts when taken out of the husks, roasted until dark and brittle, then ground, will make a fine coffee. Store this in an airtight container. They are best collected after the first hard frost when they normally drop to the ground. Once stored, they can be used all year round. You might have to fight the squirrels for them. Prepare normally.
...and even more:
Coffee Substitutes
Best coffee I ever had was the mornings after NAC Ceremonies up on the Dine' Rez here. You'd be awake the whole night and in the morning, someone would take a huge graniteware coffee pot and put it on the stove in the hogan. The stove is just a 55 gallon drum sunk into the middle of the floor with a pipe chimney. Anyway, the pot goes on and coffee grounds are just shoveled in. No one counts scoops. It boils and bubbles and then served. That along with hominey-mutton stew and frybread is a slice of paradise.
Just got back from two-week grouse and woodcock hunting trip. Tried a coffee pot with no innards. Poured in six cups of water, seven more or less heaping tablespoons full of ground coffee, and heated it slowly. Once it started bubbling (lightly boiling) I let it go for seven minutes. That coffee could have run down a buffalo and whipped him. However, it didn't taste bad at all. Just let her sit a minute after taking it off the fire and the grounds weren't too thick in the cup. This is sort of an average of the suggestions. Works just fine. Thanks, fellas. Graybeard P.S. Don't ask about the birds. The coffee made me too jittery to shoot well. However, a friend brought along a Beretta over and under caplock shotgun that was one of the slickest fowling pieces I ever shot.
You get your best coffee about the fifth day on the trail. By that time, your socks are kinda stiff. So, you just put the coffee grounds in your sock, and rop it in the coffee pot. They boil out nice and clean, even if a bit brown. Twho pots of coffee, and you have clean socks again. And you don't have to spit coffee grounds.
:results: :thumbsup:
:results: :thumbsup:
RussB
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I do remember "Chicory". I remember the distinct taste, and I remember I didn't like it when I was a youngster. I haven't heard of chicory in years...Is it still around?
Someone told me that "chicory" was originaly added to coffee to stretch it a bit...but then many started prefereing that taste, and started asking for coffee with chicory.
I didn't realize you could have just plain chicory coffee, bet that stuff would take the paint off your little brother!
Russ
To make a good pot of camp coffee, don't boil the coffee! High temperatures brings out the bitterness in the coffee beans. Try this method and you will make a perfect pot everytime.
Put your measured coffee grounds into your cold water. Then put the pot on the fire. As soon as the coffee starts to boil, remove from heat. Do not continue to boil. Let it set a minute to settle grounds or pour a little cold water on top. There you have it. Just remember to take coffee off boil as soon as it starts to boil.
Put your measured coffee grounds into your cold water. Then put the pot on the fire. As soon as the coffee starts to boil, remove from heat. Do not continue to boil. Let it set a minute to settle grounds or pour a little cold water on top. There you have it. Just remember to take coffee off boil as soon as it starts to boil.
Guest
My wife did some measuring and came up with this back in our days of RV camping and it still works for us today. Our campfire coffee pot, when filled with water to just below the spout, holds 120oz of water. To this she adds 8 heaping tablespoons of ground coffee. We boil it until the steam has a brown color to it and then we take it off the hot fire. After a few minutes off the fire, and adding nothing else, we pour it and it's excellent. You may get a few grounds in the bottom of your mug but that does not bother us, (I actually like it).
After pouring off a few cups of coffee, we hang it higher or over a cooler part of the fire. It is excellent tasting and hot when you want some later if there is any left. Neither of us can stand to drink coffee that has been kept heated on the warming plate of any coffee maker but our camp coffee is "good to the last drop".
I prefer Jameson in coffee and Courvoisier in tea. Both are very warming, tasty and smooth.
Recently, a friend brought us some chicory coffee from New Orleans. I have not had this since the mid 60s when I was stationed not too far from New Orleans for awhile. I suggested that she try it along with the beignets at Cafe du Monde. I found the chicory coffee to be quite good again but admittedly, still prefer Columbian coffee. We have now found Cafe du Monde chicory coffee at one of the stores in town. So it is available, even here in Winona. :crackup:
After pouring off a few cups of coffee, we hang it higher or over a cooler part of the fire. It is excellent tasting and hot when you want some later if there is any left. Neither of us can stand to drink coffee that has been kept heated on the warming plate of any coffee maker but our camp coffee is "good to the last drop".
I prefer Jameson in coffee and Courvoisier in tea. Both are very warming, tasty and smooth.
Recently, a friend brought us some chicory coffee from New Orleans. I have not had this since the mid 60s when I was stationed not too far from New Orleans for awhile. I suggested that she try it along with the beignets at Cafe du Monde. I found the chicory coffee to be quite good again but admittedly, still prefer Columbian coffee. We have now found Cafe du Monde chicory coffee at one of the stores in town. So it is available, even here in Winona. :crackup:
I do remember "Chicory". I remember the distinct taste, and I remember I didn't like it when I was a youngster. I haven't heard of chicory in years...Is it still around?
Someone told me that "chicory" was originaly added to coffee to stretch it a bit...but then many started prefereing that taste, and started asking for coffee with chicory.
I didn't realize you could have just plain chicory coffee, bet that stuff would take the paint off your little brother!
Russ [/quote]
Here in Oklahoma,a few years ago. SafeWay/Homeland Food stores offered Chicory/Coffee mixed in airtight packages. Just like regular coffee. Was my fav coffee.
Now they are no longer in business and havent been able to find any in a long time.
IronMan
Someone told me that "chicory" was originaly added to coffee to stretch it a bit...but then many started prefereing that taste, and started asking for coffee with chicory.
I didn't realize you could have just plain chicory coffee, bet that stuff would take the paint off your little brother!
Russ [/quote]
Here in Oklahoma,a few years ago. SafeWay/Homeland Food stores offered Chicory/Coffee mixed in airtight packages. Just like regular coffee. Was my fav coffee.
Now they are no longer in business and havent been able to find any in a long time.
IronMan
Guest
Ironman
If ya can't find it anywhere, and buy on-line, Cafe du Monde in New Orleans has a shopping service for their coffee and beignets. My friend brought us the regular coffee and chicory blend in kind of an orange can. Quite good and something different as you know. If interested, their website is:
Cafe du Monde
If ya can't find it anywhere, and buy on-line, Cafe du Monde in New Orleans has a shopping service for their coffee and beignets. My friend brought us the regular coffee and chicory blend in kind of an orange can. Quite good and something different as you know. If interested, their website is:
Cafe du Monde
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