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Langley, BC
Canada
1298 Posts |
Posted - 03/20/2009 : 11:03 PM
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quote:
Originally posted by seawallrunner
chocolate eggs are in season right now 
I really, really like those Cadbury Creme Eggs -- you can only get them this time of the year and they are oh... so... gooey good.
When I go in a store that has them, I can't get past a checkout counter without a buying at least a couple of them. I buy 'em and pass them out to my kids -- they're hooked now too.
Release the goo:
http://www.cadburycremeegg.ca/
Dan
http://www.westcoastpaddler.com
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 Satirical photoshop junkie who frolics in the mountains of the Chilliwack River Valley
THE GREAT OUTSIDE
Canada
5610 Posts |
Posted - 03/21/2009 : 11:10 AM
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| Just raid a few birdnests along the way. Spotted owl eggs in particular are supposed to be quite tasty. |
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Calgary, Alberta
Canada
146 Posts |
Posted - 03/21/2009 : 3:26 PM
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Powdered eggs with a few spices and/or cheese are a nice substitute. Add a few C-ration sausages and you have a one burner breakfast which makes a nice change from the normal oatmeal,granola,and dried fruit.
Happy Trails |
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Trail blazin', backcountry bushwackin', pine huntin', photo takin', long winded story teller
Abbotsford, BC
Canada
3025 Posts |
Posted - 03/22/2009 : 07:14 AM
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I would think pickled eggs would do well, geez, they sit in some pubs for ages.  |
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| point
Intermediate Member
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coquitlam, B.C.
Canada
659 Posts |
Posted - 05/14/2009 : 9:02 PM
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It's funny how our high tech culture has led us to belive that only super cooked, frozen or chemically altered food can keep for more than an hour. I just don't know how our race survived befor all of this.
Take it from an old farm boy. Eggs can last a couple of weeks easily without refrigeration. To check it, smell it. If you gag when you take a wiff, it's probably a bit ripe.
As said befor, chocolate eggs last forever. |
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Calgary, Alberta
Andorra
2292 Posts |
Posted - 05/15/2009 : 09:54 AM
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^Well, for a long time as our race survived, they ate only what was freshly found or created each day, and didn't store anything. So I'm not sure it's a valid arguement.
I noticed cheese never really got answered. I've found that if you always pack the cheese beside your water in the backpack, it keeps it just cool enough to last quite a few days, even in reasonably hot climates. Like with eggs though, if it does go bad, you'll know. And often you can just cut off the edge, and the stuff underneath is also still good. |
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| point
Intermediate Member
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coquitlam, B.C.
Canada
659 Posts |
Posted - 05/16/2009 : 09:30 AM
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A rather idealistic view to think that our ancestors only ate fresh food. Do a bit of research on older cooking methods and you will find that "ageing" food was very common practice. Food has always been stored as far back as archeological digs can determine. Most of the foods eaten by the indiginous peoples of this part of the country in the winter was gathered throughout the summer and fall and stored for the lean months.
A lot of the foods that have "gone bad" are not bad for you, they just taste like crap. |
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Coffee swillin', wine lovin', Owl fearin' Andie McDowell stunt double, who sports retro gear
Vancouver, BC
4988 Posts |
Posted - 05/16/2009 : 10:43 AM
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quote:
Originally posted by Rachelo
I noticed cheese never really got answered. I've found that if you always pack the cheese beside your water in the backpack, it keeps it just cool enough to last quite a few days, even in reasonably hot climates. Like with eggs though, if it does go bad, you'll know. And often you can just cut off the edge, and the stuff underneath is also still good.
Bluecruisin' shared this one with me and it seems to work: soak a cheesecloth in vinegar and wrap the cheese in that.
As for our ancestors, perhaps they just got sick more often, which was why over time we discovered and developed ways to preserve food. I'd rather not risk getting a stomach upset on the trail; it's bad enough when it happens at home. |
Edited by - wilderness_seeker on 05/16/2009 10:43 AM |
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| point
Intermediate Member
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coquitlam, B.C.
Canada
659 Posts |
Posted - 05/16/2009 : 4:07 PM
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| I am not advocating the abolishment of refrigerators. I am mearly saying that we go a bit overkill on the whole idea. Paranoya will kill you as fast as bad food. |
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Calgary, Alberta
Andorra
2292 Posts |
Posted - 05/16/2009 : 11:11 PM
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quote:
Originally posted by point
A rather idealistic view to think that our ancestors only ate fresh food. Do a bit of research on older cooking methods and you will find that "ageing" food was very common practice. Food has always been stored as far back as archeological digs can determine. Most of the foods eaten by the indiginous peoples of this part of the country in the winter was gathered throughout the summer and fall and stored for the lean months.
Also granted, but that depends on the "ageing" process. I think there was a lot of salting and smoking going on, making some comparisons to taking a chunk of meat out with you today not very useful.
I do totally agree on the pananoia. It's nice to have an idea as to what you can expect, but it can definitely be taken to the extreme, as with most safety things. |
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1400 Posts |
Posted - 06/30/2009 : 10:42 PM
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quote:
Originally posted by BillyGoat
Just raid a few birdnests along the way. Spotted owl eggs in particular are supposed to be quite tasty.
.... meadow eggs fresh off the ground are warm and salty.
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1400 Posts |
Posted - 06/30/2009 : 10:49 PM
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quote:
Originally posted by Rachelo
^Well, for a long time as our race survived, they ate only what was freshly found or created each day, and didn't store anything. So I'm not sure it's a valid arguement.
I noticed cheese never really got answered. I've found that if you always pack the cheese beside your water in the backpack, it keeps it just cool enough to last quite a few days, even in reasonably hot climates. Like with eggs though, if it does go bad, you'll know. And often you can just cut off the edge, and the stuff underneath is also still good.
... matter of culture too. Old aged { no pun intended } sub-saharan nomads used camel's milk
stored in skin bladders tied to sides of camels when they travelled. The constant movement
and churning turned the milk into a form of cottage cheese.
Hhmm, I love strong flavoured cheeses, yum . |
Edited by - cambium on 06/30/2009 11:26 PM |
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Hope, B.C.
Canada
38 Posts |
Posted - 09/02/2009 : 01:12 AM
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OK heres what I know:
Eggs-Commercially sold eggs are coated with a sealant to prolong shelf life due to the porous shell composition. Perhaps one could take this a step further and dip them in wax?
Cheese-On my SCA crew this summer we ate cheese which had been kept unopened at outside tempuratures for several weeks.
Meat-Depending on how its cured and the concentration of carcinogenic nitrates it contains certain deli meats can be stored for a long period of time at relatively high tempuratures |
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Qualicum Beach, BC
Canada
671 Posts |
Posted - 09/03/2009 : 12:58 AM
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In the past when refrigeration wasn't widely distributed, and an abundance of eggs were collected, they would be dipped into a sealant called water-glass and then stored in a root cellar.
The Chinese similarly packed eggs in mud and the riper eggs were referred to as "thousand year old" eggs. You can still get a taste of these in China Town in the Spring in "Moon Cakes". It's a flavour not easily forgotten!
The absolutely best eggs I have ever had backpacking are Mountain House scrambled eggs with bacon. I would pit these against any fresh eggs cooked in camp. These are not your normal chemical tasting powdered eggs, that have a texture like cardboard... These are real eggs, freeze dried and need no extra cooking... only boiling water and a few minutes re-hydrating time. A bit expensive at $5 from MEC, but at 64 grams, it weighs less than any other food I can come up for breakfast. Still, I only use them for mornings when I'm not in a hurry. |
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Spruce Grove, Alberta
Canada
895 Posts |
Posted - 09/03/2009 : 07:19 AM
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Cheese shouldn't be a problem at all. Many cheeses, like Brie and Oka, are just salted, powdered and left to age exposed to the air. Bacterial action on the outside forms a crust. Cheeses like Gouda and BonBel, which are coated with wax, are aged the same way, but the wax prevents a buildup of an unattractive skin. Like wine, cheese is made by combining bacterial activity with specific chemicals (rennet).
And: "... matter of culture too. Old aged { no pun intended } sub-saharan nomads used camel's milk stored in skin bladders (source of rennet) tied to sides of camels when they travelled. The constant movement and churning turned the milk into a form of cottage cheese.
Hhmm, I love strong flavoured cheeses, yum."
That strong taste comes from aging, which is nothing more than extra bacterial action taking place over a number of years. Similar to wine.
Not quite sure how 'cheesey food products' would fare, though. |
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Qualicum Beach, BC
Canada
671 Posts |
Posted - 10/31/2009 : 10:20 PM
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quote:
Originally posted by peter1955
Cheese shouldn't be a problem at all. Many cheeses, like Brie and Oka, are just salted, powdered and left to age exposed to the air. Bacterial action on the outside forms a crust. Cheeses like Gouda and BonBel, which are coated with wax, are aged the same way, but the wax prevents a buildup of an unattractive skin. Like wine, cheese is made by combining bacterial activity with specific chemicals (rennet).
And: "... matter of culture too. Old aged { no pun intended } sub-saharan nomads used camel's milk stored in skin bladders (source of rennet) tied to sides of camels when they travelled. The constant movement and churning turned the milk into a form of cottage cheese.
Hhmm, I love strong flavoured cheeses, yum."
That strong taste comes from aging, which is nothing more than extra bacterial action taking place over a number of years. Similar to wine.
Not quite sure how 'cheesey food products' would fare, though.
Cheese is already rotten milk, so it can't go bad. If you get some mold on the outside, just scrape it off... If the mold is on the inside, you have expensive Blue Cheese. You won't get sick or die from eating cheese that has a bit of mold on it.
Peter |
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21 Posts |
Posted - 04/18/2010 : 02:23 AM
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I have my own chickens and know how long eggs last at room temperature.
When breeding your own chickens you want all the eggs to hatch at the same time to make it easier on you,
so you collect fertilised eggs for acouple weeks and leave them point side down untill you have enough to fill your incubator.
They are viable at room temperature for 3 weeks or more but after that your hatch rate goes down.
I would not keep store bought eggs at room temperature for this long as i have no idea how old they are, for all i know they are 2 years old as eggs dont go bad if kept at a stable low temp.
Farm fresh eggs are best for hiking as they have shells that are usually twice as thick as a commercial egg, and the inner membrane is thick enough where if you do crack one it usually doesnt break the membrane and the egg stays inside.
I keep Amaraucana chickens that lay blue and green eggs, i want to leave some shells around a campground and see what bird people think they are from :) |
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Langley
10 Posts |
Posted - 04/18/2010 : 1:57 PM
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| I was always under the impression that once you have brought an egg below a certain temp it dies and then if it is not refrigerated it will go bad. If it doesn't reach that temp where it dies it will be fine for a long time and will only start growing if it is warm enough hence incubators are quite warm and like the last post says he can hatch all the eggs at the same time if they are put in the incubator at the same time. Am I wrong??? So, what I am saying is get farm fresh eggs that have not been refrigerated and make sure you do not keep them too warm, although duck embryos are popular in Vietnam. Question, will a hen lay an egg that isn't fertilized?? |
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| point
Intermediate Member
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coquitlam, B.C.
Canada
659 Posts |
Posted - 04/18/2010 : 7:45 PM
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| Most eggs are not fertilised. Hens lay even without the stimulus of a rooster nearby. Most hens never see a rooster in their lives. |
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Happy go lucky, plaid wearin, postholin, safeway gaitor sportin, old-school film shootin, giver of many regards
LOGAN LAKE, B.C.
Canada
8579 Posts |
Posted - 04/19/2010 : 9:40 PM
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quote:
Originally posted by point
Most eggs are not fertilised. Hens lay even without the stimulus of a rooster nearby. Most hens never see a rooster in their lives.
Celibate chickens living a caged life. They can only dream of roving freedom around the barnyard of lucious green grass shoots.
K |
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The truth about eggs on the trail
