>Date: Mon, 24 Apr 2000 20:04:37 -0400 >From: "MSN/RiDem" <RiDem_at_email.msn.com> >Subject: [Paddlewise] Fresh water vs. seawater for cooking? <snip> >Has anyone had experience or can relay anecdotal information as to the >suitability of sea-water for cooking ? (as opposed to drinking, or brewing >coffee...for which I know that it is unsuitable). Any information or >comments will be appreciated. We do NOT "plan" on doing this, unless it is >an absolute last resource. > >Thanks. > >rich dempsey >ridem_at_msn.com We use sea water for cooking whenever we're cooking something where you boil the water and pour the surplus water out after cooking, like pasta dishes. The key is not to use 100% sea water, or it will end up too salty. Depending on how much water the food absorbs and how much salt is appropriate for the food, we use anywhere from 30% to 50% seawater and the rest fresh. Obviously, if you're cooking something like hardboiled eggs (probably not a common kayaker meal, but a good example of something that doesn't absorb much water), you could use 100% with impunity. Evan Dallas Woodinville, Washington *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
>From: "MSN/RiDem" <RiDem_at_email.msn.com> SNIP >Has anyone had experience or can relay anecdotal information as to the >suitability of sea-water for cooking ? For pasta and rice dishes that require salt in the cooking water, I've sometimes added 1/4 to 1/3 seawater, to extend my dwindling fresh water supplies; the dishes tasted fine to me. Any information or >comments will be appreciated. We do NOT "plan" on doing this, unless it is >an absolute last resource. I have not tried this myself, but I've read that as sea-ice melts, the saltier areas melt first(think of salt scattered on an icy road), so that older ice that has been melted and frozen a few times becomes purer and purer. It supposedly can be identified because the near "fresh" stuff is clear and blue; the salty areas are milky white. Philip Torrens N49°16' W123°06' ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
Hi All, > -----Original Message----- > From: owner-paddlewise_at_lists.intelenet.net > [mailto:owner-paddlewise_at_lists.intelenet.net]On Behalf Of Philip Torrens > > > >From: "MSN/RiDem" <RiDem_at_email.msn.com> > SNIP > >Has anyone had experience or can relay anecdotal information as to the > >suitability of sea-water for cooking ? > > For pasta and rice dishes that require salt in the cooking water, I've > sometimes added 1/4 to 1/3 seawater, to extend my dwindling fresh water > supplies; the dishes tasted fine to me. > Back when I actually used to tour instead of just day tripping, I would use a portion of salt water with fresh for cooking on a regular basis. 1/4 sounds about right for Pasta. Be very careful with rice, it takes on much more of the salt and sea-water flavor than pasta. Sea-water works well for steaming veggies and such. Part of this is a personal preference. I tend to like salty things and many don't. YMMV. Cheers, -- Rob Cookson 3 Hats Design INTERNET PRINT ILLUSTRATION 5201 15 Ave NW Suite 220 Seattle, WA 98107 206.851.8202 direct line 206.784.1641 main office phone 206.784.2231 main office fax mailto:rob_at_3hats.com http://www.3hats.com *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
Philip Torrens wrote: > I have not tried this myself, but I've read that as sea-ice melts, the > saltier areas melt first(think of salt scattered on an icy road), so that > older ice that has been melted and frozen a few times becomes purer and > purer. It supposedly can be identified because the near "fresh" stuff is > clear and blue; the salty areas are milky white. Digging back to my ice mechanics research days*: As I understand it, you don't need a thaw cycle to desalinate the ice. When sea ice forms, it forms in long thin crystals that are oriented vertically. These look like the crystals in a Popsicle that radiate out from the centre. The ice isn't particularly strong and the voids between the crystals contains salt water and some air. As time goes by, some of the salt water in the voids drains out and the rest freezes and connects the existing ice crystals into a consolidated mass. The elimination of voids, which gave the ice its white appearance, results in dark, clear, black ice. You can tell the age of sea ice in aerial and satellite photographs from its color. The ice that results has a lower salt level than new ice with water in the voids. It is also somewhat stronger. So if you want to cook with sea ice, take the clearest stuff. If you want to ram it with your kayak, choose the white stuff. Mike *I worked for a company that would do towing tank tests of icebreakers and stuff. The whole room was kept below freezing most of the time and they'd grow the ice cover to the thickness required for a test. It always amazed me that the crystals always grew vertically. Most of my research was on artificial islands and oil exploration platforms in the Arctic (Beaufort Sea). I got stuck working with artificial ice, made of a urea compound and wax mix. Not as much fun, but a lot warmer. We were about the only people in Ottawa that wore parkas in July. *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
In a message dated 4/24/00 6:57:12 PM Pacific Daylight Time, cramer_at_coe.uga.edu writes: > > > Has anyone had experience or can relay anecdotal information as to the > > suitability of sea-water for cooking ? > The idea is to mix sea water with fresh. The amounts depend upon what you are cooking and your personal taste. When cooking something that doesn't absorb much water (like vegetables or pasta) you might try 1/3 sea water to 2/3 fresh. For rice or dried foods, try 1/4 sea to 3/4 fresh. YMMV. Harold *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
> -----Original Message----- > From: MSN/RiDem [mailto:RiDem_at_email.msn.com] > Sent: Monday, April 24, 2000 4:05 PM > > Has anyone had experience or can relay anecdotal information as to the > suitability of sea-water for cooking ? (as opposed to > drinking, or brewing > coffee...for which I know that it is unsuitable). Any information or > comments will be appreciated. We do NOT "plan" on doing this, > unless it is > an absolute last resource. It works great for cooking freshly caught Dungeness crab, but I wouldn't recommend it for your morning oatmeal. I'd think that you might find it edible, but not very palatable. Dave Seng Juneau, Alaska *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
When in Maine, I always boil the fresh lobsters (off the boats) in salt water. Also, muscles or whatever else. Debbie Reeves > ---------- > From: Steve Cramer[SMTP:cramer_at_coe.uga.edu] > > > Has anyone had experience or can relay anecdotal information as to the > > suitability of sea-water for cooking ? > > *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
This brings up something i have wondered about. In Kon Tiki, Thor Hierdayl reports the crew mixing up to 40% salt water with there drinking water and completely quenching their thirst with less volume than with fresh water. He claims that tropical increases in thirst are due partly to decreased sodium from insensible losses such as sweating. This sounds like 50's outdated medical theory to me, but what is the general consensus? Robin. *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
Thor's theories on the movement of S. American Indians to the S. Pacific and other things don't make much sense. Can one of our educated chemist types calculate the per cent salt in such a mixture? I think it sounds like gastrointestinal upset except that it might be close to a normal saline solution. At 10:05 PM 4/25/2000 -0400, Gratytshrk_at_aol.com wrote: >This brings up something i have wondered about. In Kon Tiki, Thor Hierdayl >reports the crew mixing up to 40% salt water with there drinking water and >completely quenching their thirst with less volume than with fresh water. He >claims that tropical increases in thirst are due partly to decreased sodium >from insensible losses such as sweating. This sounds like 50's outdated >medical theory to me, but what is the general consensus? > >Robin. >*************************************************************************** >PaddleWise Paddling Mailing List - All postings copyright the author and not >to be reproduced outside PaddleWise without author's permission >Submissions: paddlewise_at_lists.intelenet.net >Subscriptions: paddlewise-request_at_lists.intelenet.net >Website: http://www.paddlewise.net/ >*************************************************************************** *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
CA Kayaker wrote: > > Thor's theories on the movement of S. American Indians to the S. Pacific > and other things don't make much sense. > > Can one of our educated chemist types calculate the per cent salt in such a > mixture? [see below] I think it sounds like gastrointestinal upset except > that it might be close to a normal saline solution. I can do the math. **Unless diluted with torrential rainfall** to form a low-saline layer on top, sea water is usually about 3.3 % salt. A 40 % sea water mixture would come in at about 1.3 % salt, roughly 0.4 % higher than normal saline (0.9 %). I believe modern electrolyte replacement fluids (Gatorade, etc.) are pretty close to normal saline. Don't think the salt content of sweat nearly approaches the salt content of Heyerdahl's mixture. Conseqently, Heyerdahl (sp?) is all wet on his sodium replacement theory. OTOH, if what he did **worked** and none of them suffered renal damage (etc.), then who are we to quarrel with success? I'm not a physiologist, and know not enough to comment on the effects of long-term maintenance on Heyerdahl's regime. However, I'm skeptical. Heyerdahl was one hell of a promoter. He had near-iconic status at the time of his adventures, and you were either "for 'em or ag'in 'em." I'd like to hear from a physiologist on this -- and I'm NOT trying Heyerdahl's regime. I caught hell on the last trip to the Charlottes by trying to extend our water supply with drip from our smoke-saturated tarp. Like George C. Scott's character (General Buck Turgid?) in the Strangelove flick said: "don't mess with mah bodily fluids!" > At 10:05 PM 4/25/2000 -0400, Gratytshrk_at_aol.com wrote: > >This brings up something i have wondered about. In Kon Tiki, Thor Heyerdahl > >reports the crew mixing up to 40% salt water with there drinking water and > >completely quenching their thirst with less volume than with fresh water. He > >claims that tropical increases in thirst are due partly to decreased sodium > >from insensible losses such as sweating. This sounds like 50's outdated > >medical theory to me, but what is the general consensus? -- Dave Kruger Astoria, OR chemist, not a physiologist *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
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