All Things Survival: Show 47: 03/22/2012: Good Wilderness Meals, Repairing Gear and MORE

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Thursday, 03/15/2012 at 8:00PM EST

illustrial.net

The gathered panel of hosts include Military Veterans, Mountain Men and just plain old Hillbillies with a combined experience in Survival of over 100 years!!!!!

Your Panel

JacKatMtn
Semperfortis
Ahabstar
12m8keall2c
Asktheanimals
Advisor
Luke
Bear Truth
Ryan and

**featuring**...
David Wendell of Bushcraft On Fire

Tonight we will be discussing Good Wilderness Survival Meals, Repairing Your Gear, Great Places to Buy Cheap Before SHTF and MUCH MORE: We will also once again look at some of the threads in the Survival Forum on ATS

So TUNE IN THURSDAY @ 8:00PM EASTERN via illustrial.net and give us a listen while you learn and expand your knowledge along the way. And if you have not checked out our YouTube Channel, stop by and watch the videos we have up. Be sure to leave comments, hit the like button or subscribe as you feel is appropriate. Please stop by and check out the MANY videos on our sister video site Bush Craft On Fire Youtube

Don't forget to go visit the NEW Bushcraftonfire Website where you can listen to our past shows!!!!

OH YEAH! While you listen, come on the Facebook Page and post your questions, thoughts and comments, or just follow the survival conversation.

Looking forward to seeing you there

Lots of things to talk about tonight. Cheap gear and repairs being among my favorite topics because I always like hearing other ideas and opinions.

reply to post by Ahabstar


I fully expect the fence pliers to be brought up more than once

reply to post by semperfortis


You know that there is a pair in the truck. Although there are more tools in the Mustang at the moment.

I can't wait..

The anticipation is killing me.. will pliers be a major topic or not?

Fence-Pliers... I was told this was a cooking show.

My contribution will be a few recipes using some of the bounty available in the wild. All I can say is: It is a good thing I am planning to weather a SHTF episode in situ. Can't cook without my spices. LOL

The show goes LIVE in just under two hours!!

If you have some good wilderness meals, some tips on gear repair, or just want to say hey!

Feel free to call in via skype, we would love to hear your thoughts

30 Mins Folks

Fence pliers ARE an awesome tool, they are the original multi-tool.

Cooked Dried Apples*
Put 1 pound apples in heavy pan and cover with cold water. You may need to add water several times to keep apples from sticking to pan. Cook until soft enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1 cup white sugar, 1 teaspoon cinnamon, ¼ teaspoon cloves, and 1 teaspoon allspice.
*If dried apples are not available, cook several pounds cooking apples with a little water. Add spices and sugars as listed above, and cook until mixture is very thick.


Dried Apple Stack Cake
1/2 cup shortening
1/2 cup sugar
1 egg, well beaten
1/3 cup molasses
1/2 cup buttermilk
3 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon vanilla
Cooked dried apples
Preheat oven to 350 degrees. Cream shortening and sugar; add beaten egg, molasses, buttermilk, and mix well. Sift flour, soda, salt, and ginger into a big mixing bowl. Make hole in center of dry ingredients and pour in creamed mix, stirring until well blended. Add vanilla, stir well, and roll out dough as you would for a piecrust. Cut to fit 9-inch pan or cast-iron skillet (this amount of dough will make 7 layers). Bake layers for 10 to 12 minutes, or until lightly browned. When cool, stack layers with spiced, sweetened old-fashioned dried apples. (See recipe below.) Spread between layers and smooth around sides and top. Sprinkle with powdered sugar, if desired, or beat egg whites into a meringue and spread on outside of cake. You may brown the meringue if desired. Prepare cake at least a day before serving it and put in refrigerator (it will keep several days, if necessary, in a cool place). To serve, slice into very thin layers.

Fried Apple Pies


For pastry
• 2 1/2 cups all-purpose flour
• 3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons cold vegetable shortening (preferably trans-fat-free), cut into 1/2-inch pieces
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• 4 to 5 tablespoons ice water

For filling
• 4 1/2 ounces unsulfured dried apples (2 cups)
• 2 cups unfiltered apple cider
• 1 1/2 cups water
• 2 1/2 tablespoons packed light brown sugar
• 1 teaspoon grated lemon zest
• 1/4 teaspoon cinnamon

For frying and serving
• About 2 quarts vegetable oil
• Confectioners sugar for dusting

• Equipment: a deep-fat thermometer


Make pastry:
Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal. Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface (do not overwork, or pastry will be tough). Form dough into 2 (5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour.
Make filling:
Briskly simmer all filling ingredients and a pinch of salt in a heavy medium saucepan, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 20 minutes. Cool completely.
Make pies:
Divide 1 disk of dough into 6 equal pieces. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6-inch round, then put 2 heaping tablespoons of filling in center. Lightly moisten edge with water and fold dough over to form a half-circle, pressing out air around filling, then pressing edge to seal. Transfer to a large sheet of parchment paper and press floured tines of a fork around edge. Make more pies with remaining dough and filling (you may have some filling left over).
Fry pies:
Set a cooling rack on a large baking sheet or tray. Heat 2 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over medium heat until it registers 360 to 370°F on thermometer. Fry pies, 3 or 4 at a time, turning occasionally, until deep golden-brown, 7 to 8 minutes per batch. Transfer to rack to drain. Return oil to 360 to 370°F between batches.
Dust warm pies with confectioners sugar before serving.

Coffee Substitute
Coffee substitute can be made using Dandelion or Chichory roots.
Harvest the roots. Wash them gently. Slice and allow to dry. Spread the dry roots out on a pan and roast them until they turn a deep brown. At home you can do this on a cookie sheet in an oven at 200 F.
Store the roots as is. Grind them to powder when you are ready to use. For each cup of beverage, use 1 teaspoon powder to 1 cup of boiling water.

If you have a regular coffee stash, you can mix this coffee substitute with it to stretch your stores.

Acorn or Pine Nut Oil
Oil is a necessary food. In society we are used to purchasing it by the bottle at the grocery store. In the wild, you have to obtain it yourself.
Pine nut oil can be obtained by cold pressing the nuts. It takes a lot of nuts, but the oil is very healthy and nutritious.

Acorn oil can be obtained by boiling, crushing or cold pressing the nuts. It is highly nutritious and has a flavor comparable to Olive oil.


Acorn Flatbread
2 1/4 cup all purpose flour
3/4 cup Acorn flour (this flour has no gluten, it will not rise and does not bond well without a gluten flour in the mix)
1 1/2 teaspoon salt
3 tablespoon Olive Oil ( substitute Acorn or Pine Nut oil in the wild)
7/8 cup water
Sift the flour and salt. Make a well in the center. Add the oil and water in the well and stir with your fingers. When it becomes a firm consistency, start kneading on a floured surface for about 7 minutes. Use more flour if it is too loose to knead. Lightly coat the dough with oil. Wrap in a cloth or plastic and set aside for an hour. If refrigeration isn’t available, it can hold for a day at room temperature. Heat a griddle or cast iron pan over medium heat. Cut the dough into equal parts (6-8). Roll out one at a time to about 1/8 inch thickness. Lightly oil the griddle. Cook 1 or 2 flatbreads at a time for 2-3 minutes until brown, then flip and cook the other side 1-2 minutes.
Serve with Nettle Pesto, olive/acorn/pine nut oil, squirrel stew or other main course.

reply to post by BearTruth


Thanks for all the recipes

Burdock Broth
3 cups water
1 cup fresh Burdock Stems, chopped
1 onion
4 cloves garlic, minced
(in a wilderness experience, wild onions or ramps can be substituted)
Salt, Pepper and Turmeric to season
(any bug out bag has room for some seasoning to make food more palatable).
Bring the water, burdock, onion and garlic to a boil over high heat, then cover and simmer until the vegetables are soft. Season with the salt, pepper and turmeric to taste.

Dandelion Fries
4 cups open dandelion blossoms
1/4 cup cornmeal (substitute acorn meal in the wild)
1/4 cup unbleached flour (substitute cattail flour in the wild)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoon olive oil (substitute acorn or pine nut oil in the wild)
Wash flowers, drain, coat with the cornmeal, flour, salt and pepper mix. Saute the coated blossoms in the olive oil, turning often until crispy and golden brown. Serve with a side of rice (substitute wild rice or cattail stalks) and wild greens (burdock, dandelion, sorrel or chicory).

Nettle Pesto
Gather a bunch of nettles. You will need tongs to handle the fresh nettles as they will sting you. 2-3 tongsfull should be put into a huge pot of boiling water with a handful of salt. Boil for 1-2 minutes stirring occasionally.
Remove from the boiling water and put in cold water to stop the cooking process. Drain the water. Using a cheese cloth or substitue, squeeze out as much liquid as possible.
You then need:
3 garlic cloves (substitute ramps or wild onions in the wild)
2 tablespoons of toasted pine nuts
2 tablespoons of grated hard cheese (if you stashed some in your BOB)
6-8 tablespoons of blanched chopped nettles
Salt
Olive Oil (substitute Acorn or Pine Nut oil in the wild)
Pesto should be made with a mortar and pestal. However, nature provides rocks and large stones for this purpose in the wild.
First crush the pine nuts lightly- force will cause them to shoot away from the stone. Roughly chop the garlic/onion and add it to the mortar, pound it a little. Add the salt, cheese and nettles and pound it some more. Mash everything together. Stir and mash the mix to get a uniform consistency. Then start adding the oil. If you are making a spread, add about 2 tablespoonsful, if it is a sauce use about 4 tablespoonsful. Using 1 tbs at a time, pound and stir the mix.
You can use the pesto as a spread for your Acorn flatbread oras a sauce for that trout or squirrel you harvested from nature.

reply to post by Redrock


You are very welcome. It is a pleasure to dig into the recipes and bring out some that can stimulate peoples thinking. The variations are only limited by our imaginations, and the edibles available. BT

Thanks to everyone who tuned in!!!!!


Now I am hungry, off to fix up din din

Awesome show, everyone!

We don't have alot of acorns in my area, but we do have mesquite. The beans are very high protein and can be ground into flour.