On Fri, 17 Apr 1998, Sisler, Clyde wrote: > > > 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. > Ugh! Think about the little insects.. yum yum... Ari *************************************************************************** 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 Sat Apr 18 1998 - 05:41:42 PDT
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