remnantprep
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Post by remnantprep on Feb 6, 2014 16:11:41 GMT 10
Many a sailor or soldier in history knew what this stuff was, often served with salted pork and a tote of rum! Made my first batch today! 4-5 cups of flour ( I used spelt flour so seemed to need 6 1/2 cups) 2 cups of water two teaspoons of salt Mix it all into a dough! When the dough gets too tough to stir then it is ready! Spread onto tray and score into squares. Prick holes in tops of each. Bake for 30-40 mins at 180-200 degrees. when it has the feel of a brick it is ready! leave them for a few days to dry (cover them up) and then store! These will last a really long time I mean years, just store them well so insects and rodents don't get to them! They are hard so you need to soften them by soaking in water or milk then frying them in fat, or dunk them in hot beverage or soup. There are other recipes online! Attachments:
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wolfstar
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Post by wolfstar on Feb 6, 2014 16:28:38 GMT 10
i was also saying to someone on fb about pemmican  the mre of centuries past, versatile, and full of goodness |
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myrrph
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Post by myrrph on Feb 26, 2014 19:16:10 GMT 10
sounds like elven hard bread :X
have u tried eating one? Might consider making some when I get a vacuum sealer :X
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remnantprep
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Post by remnantprep on Feb 27, 2014 7:51:21 GMT 10
sounds like elven hard bread :X have u tried eating one? Might consider making some when I get a vacuum sealer :X Yeah we did, with some soup! Took us ages to chew through it! It was so hard! It needs to be soaked for a while before I think, but not for too long. It will remain chewy even with soaking! I am storing up rice cakes as they have a year long shelf life. I will use them as a bread substitute. |
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myrrph
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Post by myrrph on Feb 27, 2014 10:37:40 GMT 10
how long did u soak it in soup for? Clear or cream based?
I saw this youtube video and it took them a loooooooooooooong time to soak it through.
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wolfstar
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Post by wolfstar on Feb 27, 2014 16:47:02 GMT 10
sounds like elven hard bread :X lol, do i spy a fellow nerd? XD hehehehe |
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myrrph
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Post by myrrph on Feb 27, 2014 17:10:12 GMT 10
lol. sorry not really into LOTR, except maybe the movies. His books then to be too long winded. Always preferred Eddings over Tolkien (don't hurt me!)
but seriously, Hard Tack has all the workings of Elven bread, except maybe minus the nutrition.
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wolfstar
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Post by wolfstar on Feb 27, 2014 17:23:29 GMT 10
lol XD yeah, but, you do know the hidden meaning behind LOTR dont you? its about the way industrialisation was taking over in the world (notice the shire is much like british villages?) sadly his message was a little too well hidden, as few actually realised, lol i personally am more of a Robin Hobb, Robert Jordan, King, fan, amongst others ^_^ and yeah, i think thats why it was Elvin, because it was hard tack that could easily sustain you without the issues of a tack based diet without other foods to supplement it XD these things were far more well known back in those days (btw, anzac biscuits were our version of hard tack in WW2! just the hard kind though, not the chewwy, nummy ones i prefer, lol) |
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myrrph
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Post by myrrph on Feb 27, 2014 18:18:39 GMT 10
oh. Robert Jordan is long winded! Even more so than Tolkien. If you like LOTR, you should love Narnia ... the hidden symbolisms are interesting too.
I like sci-fi writers who do some fantasy too, like stackpole. Oh stackpole is so good...
In SG we have hard tack too. But they're just thicker crackers which are hard! lol. ours are 5 per pack, each pack is half a cm thick. 1 packet of 5 is enough to sustain you with a tin of curry pork cubes. I will prolly try this recipe, but make them _thinner_ like around 1/2 a cm instead, so that it soaks up the water faster ....
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myrrph
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Post by myrrph on Feb 27, 2014 18:36:57 GMT 10
convinced the missus to work with me on some of this
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remnantprep
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Post by remnantprep on Feb 27, 2014 18:58:47 GMT 10
how long did u soak it in soup for? Clear or cream based? I saw this youtube video and it took them a loooooooooooooong time to soak it through. More of a thick stew! Yeah it takes a long time, maybe soak it in milk prior! |
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myrrph
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Post by myrrph on Feb 27, 2014 19:00:24 GMT 10
how long did u soak it in soup for? Clear or cream based? I saw this youtube video and it took them a loooooooooooooong time to soak it through. More of a thick stew! Yeah it takes a long time, maybe soak it in milk prior! We are gonna try making thinner hard tack. The missus has excess flour from Chinese New year passed so she's kindly agreed to work with me on it  0.5cm thick hard tack, here I comeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee |
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remnantprep
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Post by remnantprep on Feb 27, 2014 19:02:03 GMT 10
Please let me know how it turns out!
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myrrph
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Post by myrrph on Feb 27, 2014 19:21:29 GMT 10
oh don't worry. I'll have pics too!
I am thinking of trying additional flavours. instead of salt, I'll use MISO or beef/chicken stock.
Making them thinner means, we can eat them as is.
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wolfstar
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Post by wolfstar on Feb 27, 2014 19:47:15 GMT 10
i was thinking, i wonder if they would work well with dried fruit or jerky added to the basic mix, or perhaps powdered cheese, herbs..... yes my mind can really run with basic ideas like this, lmao
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Post by Nex Socius on Feb 28, 2014 7:31:52 GMT 10
lol. sorry not really into LOTR, except maybe the movies. His books then to be too long winded. Always preferred Eddings over Tolkien (don't hurt me!) but seriously, Hard Tack has all the workings of Elven bread, except maybe minus the nutrition. OMG, I do hope you're a Belgariad and Malloreon fan!! That's assuming I have the right Eddings lol. I'm keen to try making these, thanks for sharing! |
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myrrph
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Post by myrrph on Feb 28, 2014 10:36:21 GMT 10
I've read almost all. Redemption of Althalus, Younger Gods, Elder Gods series... I've read Belgariad, Mallorean, Sparhawk series like 30x _each_ but we should shift books and novels to another Thread. we've hijacked remnantprep's long enough  |
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Post by You Must Enter A Name on Mar 13, 2014 16:58:01 GMT 10
www.emubottombiscuits.com.au/the-history-of-the-anzac.htmlAnyone got any advice on storing these? I love the idea of Hard Tack, would be good to have both, I wonder if you saw your hard tack in half if it will absorb fluid faster, you could even score it in sections again so you could half hang it over the edge of a table and SNAP it.
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wolfstar
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Post by wolfstar on Mar 13, 2014 17:11:01 GMT 10
i was thinking that too, or pricking it thoroughly with a fork while its soft still... or rolling it thinner, to like rice cracker thickness... and anzacs, i think when theyre made the "old" way, like small sweet manhole covers  i think just a container with o2 absorbers, perhaps vac packed? because they get softer as they go stale which is usually exposure to o2 or humidity... thats just a reasonably educated guess, lol, dont shoot me if im wrong XD |
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sentinel
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Post by sentinel on Mar 13, 2014 17:31:30 GMT 10
Many a sailor or soldier in history knew what this stuff was, often served with salted pork and a tote of rum! Made my first batch today! 4-5 cups of flour ( I used spelt flour so seemed to need 6 1/2 cups) 2 cups of water two teaspoons of salt Mix it all into a dough! When the dough gets too tough to stir then it is ready! Spread onto tray and score into squares. Prick holes in tops of each. Bake for 30-40 mins at 180-200 degrees. when it has the feel of a brick it is ready! leave them for a few days to dry (cover them up) and then store! These will last a really long time I mean years, just store them well so insects and rodents don't get to them! They are hard so you need to soften them by soaking in water or milk then frying them in fat, or dunk them in hot beverage or soup. There are other recipes online! Or eat them on the move. Same recipe as mine - I added cocoa powder to one lot - still not much in the taste dept. I made mine ages ago and stored them - I made them into thinner rectangular shapes for easier eating as well - would hate to break a tooth on one of the larger square pieces I made first off in a post SHTF scenario. Bad enough now going to a dentist let alone after societies collapse.
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i think just a container with o2 absorbers, perhaps vac packed? because they get softer as they go stale which is usually exposure to o2 or humidity... thats just a reasonably educated guess, lol, dont shoot me if im wrong XD