Don't really see a need for the food forum....just like all the other devices/equipment/thing-a-mabobs we all have, there is an inherent level of knowledge that's needed on how to use such items. That can be said about food items as well. Knowledge on how to best utilize/prep your food items is just as important as what food items to take in the first place..if your a reasonable cook you'll be fine. If not, practice. Don't expect five star dining in the wilderness, unless your with an outfitter (best gazpacho soup I ever had was on the Green River after a resupply). How many times have we all had campfire food thats outrageously good, while at home that same fare would be just ok. There's a book called "Storm Gourmet" that goes over food to fix when the power is out that I've found helpful. My 2 cents.

I'm with bacpacjac on this one. I'm kind of on the fence. I do have a suggestion however. Is it feasible to have a subject under the "Around the campfire" forum titled, oh, I don't know...... "All matters food" or something like that? Then make it a sticky that always stays at the top. Kind of like the "Introducing the new sherriff". That way it's not another sub-forum but still allows for food discussions to not get lost. I could see that becoming a HUGE topic over time however.

LW

I got a couple books,will post what they are later...wifey has em somewhere.

They are about how to actually use the stored preps type staples,found it really good info.One is a Morman lady who cooks regular looking meals from preps,not boiled rice and bean end of world type cooking.

So might want to look into having a couple of those around.

Here they are....

I Can't Believe It's Food Storage
Crystal Godfrey

Emergency Food Storage & Survival Handbook: Everything You Need to Know to Keep Your Family Safe in a Crisis
Peggy Layton

Found both at amazon and worth the purchase price.IMO.

I can see where this is leading....How about an Equipped to Survive Cookbook, "Better Living in Hard Times" or something like that, featuring 101 ways to make oatmeal tasty......

I posted this under the urban topics too... might come in handy

http://allaboutfoodstorage.com/wp-content/uploads/EVERYTHING-UNDER-THE-SUN-2010-word.pdf

Thanks Les,some nice recipes.

She completely changed the way I approach food storage after viewing her videos...

Hehehe...in food related news I did just order a Smokin-It Model 2 smoker today! Can't wait til it gets here.

Thats really nice! Ever make buckboard bacon,mighty fine stuff,I wont use regular bacon anymore.Not quite the same,but once youve made a couple ....well,Im not going back.

Not sure how the smoker part works but for cold smoking this is the cats meow,I have NO financial interest in device.Its made by a fellow at SMF forums. Makes smoking foolproof,Im living proof.Runs somewhere in the 70 dollars range.

You may like it a lot,most do.12 hour cold smoke times... I have the sawdust style,it is amazen for sure.




The 6x6 and 6x8 A-MAZE-N-SMOKERS(AMNS) are light weight, durable and portable smoke generators, that produce great quality smoke for cold and hot smoking. They are versatile enough to be used in just about any smoker or a grill. The Original A-MAZE-N-SMOKERS were designed to burn sawdust for cold smoking, but customers quickly found them useful at higher temps up to 180°.

The “NEW” A-MAZE-N-PELLET-SMOKER(AMNPS) is also a light weight, durable and portable smoke generator, but it’s designed to burn pellets or sawdust. The new AMNPS will produce smoke during cold smoking and hot smoking, tested up to 275°!

The latest addition to my smoking arsenal is the A-MAZE-N-TUBE-SMOKER(AMNTS). The AMNTS uses the very same materials as my other smokers, but it's in the shape of a tube. It was designed to burn pellets and supplement smoke at higher temps, in Pellet Grills/Smokers. This is where most pellet grills/smokers do not produce much smoke. The AMNTS adds additional smoke at cooking temps, regardless if your pellet grill/smoker is burning pellets or not.

It can also be used in many other types of smokers or grills, where grate space is limited. Just like the other smokers we sell, the AMNTS will produce great smoke for cold smoking as well. The 12" AMNTS will burn up to 4 hours and the 18" AMNTS will burn for up to 6 hours, depending on the smoker temps, type of pellets and draft inside your smoker.

BONUS: Included with every 6x6 or 6x8 AMNS is a 1 lb. bag of Hickory A-MAZE-N-DUST!!

Included with every AMNPS is a 2# bag of Oak A-MAZE-N-PELLETS!!

Included with every 12" AMNTS is 3/4 lb. of Oak Pellets!!

Included with every 18" AMNTS is 1 lb. of Oak Pellets!!

Sunday's supper:

4 oz. of dried cuttlefish, one can of chunk chicken, one can of chicken broth and one diced, medium onion simmered in a pot.
In a blender, puree five large handfuls of sweet potato leaves with 1/2 cup chicken broth, 1/2 cup creamy peanut butter, and 1/2 teaspoon "Liquid Smoke". Add puree to simmering chicken/cuttlefish mix.
Finely dice 1/2 of a large burdock root and ring-slice eight medium-sized okra pods and add to the pot. Simmer uncovered with stirring for 40 minutes. Serve over rice, add hot sauce to taste.

This was based on an African dish using cassava leave which I replaced with the sweet potato leaves. It was awesome.

-Blast