In the "official" recipe it lists baking powder, and in the directions, it mentions mixing in the soda. Does the recipe call for baking powder, or baking soda?

If I were smarter about these things, I probably wouldn't have to ask...and I'm the experienced one in the kitchen at my house <img src="/images/graemlins/grin.gif" alt="" />

I know what I'll be doing for holiday baking this year <img src="/images/graemlins/smile.gif" alt="" />

I have a backpacking book (cookbook I believe) which recommends carrying some dry dogfood as emergency rations since it is very nutritious but will not be eaten except in an emergency by most people. I never could get myself to carry the dogfood--I always went for the more edible rations. <img src="/images/graemlins/tongue.gif" alt="" />

Not so far fetrched. A sediment flow rate for the Mississippi was established using various dateable aluminum cans with the various opening desings. Clay pipes used in taverns underwent a progession of stem diameters that are used to date New England sites. I excavated the Rectory at the Plaza Church in los Angeles. I uncovered a complete bottle of wine among the shards. I was about to uncork it when teh site leader had a fit. It's at the museum, probably worth a small fortune to wine colectors.

Dry dogfood may be very nutritious if you're a Doberman, but I remain unconvinced that it is particularly nutritious for humans. And the weight-value issues concern me. Most dry dog foods that I've seen and used have a high% of fiber and filler. I've had to use premium dog foods to get away from methylcelulose filler (sawdust)etc.

So, I have a hard time with the suggestion regarding the dry dog food in a BOB. In fact, if I still had a dog to worry about, I'd probably skip dog food and feed him Mainstay in a BOB situation.

I have that habit. I was surveying a site below Rocketdyne in Simi ( home to the Reagan Library and infamous Rodney King Trial) California where the massive Saturn rockets were developed. There were these ugly, greygreen plants that looked like dead african violets and smelled. They were going to all be bulldozed. In some wierd prescience I transplanted the 29 I could find. Later a botonical survey identified another 14 located on the fringes as the very rare 'Santa Suzanna Smog plant' a native that actualy gave off oils that contributed to the San Fernando Valley's pre industrial air pollution. They were bemoaning the loss of the others. To the aggressive 'Dozer operator that afternoon. My partner said " those ugly little grey things? Kav has them all. " <img src="/images/graemlins/grin.gif" alt="" />

I think I might be tempted to feed the dog food to the dog and then eat the dog if I had to!!
<img src="/images/graemlins/smile.gif" alt="" />

Marketing firms have always portrayed pet food in a way that makes it look more appealing (such as the cat food in the crystal goblet). One of their target audiences is humans on fixed incomes.

Thanks for the recipes, everyone! I'll be sure to try making them all this season!

Seeing the ingredients for Bif Bars and Logan bread, it makes me wonder if cultural staples such as zucchini nut bread and irish soda bread would also cut it as survival food? Having made both, and eaten them for days, and seeing how well they keep, I'll bet they'd make a great survival ration.

As for dog food... I dunno. I took on a dare a few days ago to sample Dick Van Patten's Natural Balance dog food. My dog may like it, but I can't stomach the stuff. <img src="/images/graemlins/tongue.gif" alt="" /> And that's premium stuff!

I've found that the two in this case are somewhat interchangable. In fact, I've substituted bp for bs in a lot of older recipes because soda can impart a less desirable taste to the food, though it is more efficient as a leavening agent.

Having worked at a slaughter house/rendering plant, I can tell you I'll never eat dog food. You do not want to know what's in there. Most dog food contains things rejected from the cheap hot dog making bin.

Logan bread ain't bad, though I suspect it is a little susceptible to mold. Diabetics are going to have a tougher time with all those carbs, especially the sugar ones, but life is full of limitations and challenges.

BTW, anyone else here have experience with using Splenda in baked goods and having mold develop at an accelerated rate? It seems anything I make using Splenda in place of sugar tends to mold out in about half the time.

Well I tried making the traditional BIF bar recipe tonight and I have to ask how many people do you plan on feeding with this? I used Baking soda since that is what I use when making chocolate chip cookies. (to answer another question posted here) Also it seems the mix is a little on the dry side, any other recipes out there?

Kurt