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originally posted by: Skid Mark
I had some from the liquor store but it's not the same as shine.
originally posted by: DenyObfuscation
a reply to: Phage
Have you tried dipping it in some grape soul?
Call it a Virginia Slim Jim.
If I had to describe pilot bread, I’d call it a salt-less saltine, but with a tougher texture. While the bread is hard, it is easily bitten off, and the texture is much softer than the traditional recipe hardtack I make. Pilot bread also has fewer crumbs than a standard saltine. A nice feature is the durability – pilot bread with peanutbutter and/or fruit jam stands up well to travel in a daypack.
Pilot bread is a common storage food item in Hawaii, and Alaska and The Diamond Bakery “Saloon Pilot” cracker is available in many stores. Sailor Boy brand Pilot Bread is well-known in the Northwest United States and Alaska, and I got mine at the local Food 4 Less.
It's also not to bad with peanut butter and jam.
originally posted by: Phage
a reply to: Ghost147
Jerky is marinated and smoked. I think.
Though I always have had a hard time keeping it lit.
originally posted by: Skid Mark
a reply to: forkedtongue
I've had regular shine but haven't been lucky enough to have apple pie yet; not the real stuff anyway. I had some from the liquor store but it's not the same as shine.
originally posted by: Granite
a reply to: Ghost147
Identical thread Hardtack
originally posted by: visitedbythem
I think wheat grains last a real long time. I have mylar nags full of grain in buckets, and a bosch electric grain mill. Hard tack sounds cool. I also like yeast bread. I droped a chunk of dry ice into my buckets then filled them with rice and beans. Hundreds of pounds. Im sure macaroni products last too. I have buckets od pound bags od spagetti and all types of macaroni. That is some good stuff.
originally posted by: Skid Mark
a reply to: Bedlam
I've seen recipes online but they called for using vodka, instead of distilling it like shine. I don't know why they just don't call it vodka lol.
There's also a distinct flavor that I would almost describe as citrusy. Sort of similar to a very light tequila taste. You also generally get the impact a split second after you swallow it rather than in your mouth, you get a sort of nuclear bomb drop effect as it goes down very warm and hits your stomach with a pleasantly warm 'bang'.
originally posted by: marg6043
a reply to: Phage
Actually during the depression this type of food became the main course for families that could not afford anything else, my grandfather used to tell stories of how they will eat root vegetables boil in salty water with a dressing base in oil, garlic and peppers, sometimes that was all the food that was there to eat.
Still people survived and fat they were not.