> I am interested in the idea of making the food smaller in the volume > and keeping the taste. Less canned food and more space for the > Claudy Bay Sauvignon Blanc! > From what I've heard, most stoves don't have a low enough temperature so the trick is to leave the door open a crack to let some of the excess heat to escape. I've been looking for a method of sun drying fish while on a trip so you could catch a fish one day and have some of it on the second or third days. I imagine the recipe is lots of sun, air and dryness. Don't know if you have to cook/boil it first or hang them out raw. From the pictures I've seen, native Americans just hang salmon out to dry & cure and just saw off a chunk in the winter as needed. *************************************************************************** PaddleWise Paddling Mailing List Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.gasp-seakayak.net/paddlewise/ ***************************************************************************Received on Fri Apr 17 1998 - 09:54:43 PDT
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