Cooking aboard or outdoors

Discussion in 'All Things Boats & Boating' started by daiquiri, Nov 30, 2011.

  1. hoytedow
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    hoytedow Wood Butcher

    Yep. Just add water.
     
  2. Frosty

    Frosty Previous Member

    Ive got diluted water, you add the same ammount of water as you got and it makes twice as much as what you had, another handy thing to have in a life raft
     
  3. hoytedow
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    Location: North of Cuba

    hoytedow Wood Butcher

    Bring some kool-aid and you are set for beverage.
     
  4. Frosty

    Frosty Previous Member

    Ahhh now you see weve gone off road with American stuff --no idea what cool aid is.

    Oh sorry Kool aids--- kool aid. Whats that a fridge ?
     
  5. hoytedow
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    Location: North of Cuba

    hoytedow Wood Butcher

  6. SheetWise
    Joined: Jul 2004
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    SheetWise All Beach -- No Water.

    To save weight and volume, always carry beer concentrate and wine concentrate to flavor your dehydrated water.

    [​IMG]
     
  7. hoytedow
    Joined: Sep 2009
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    Location: North of Cuba

    hoytedow Wood Butcher

    Sniffing kool-aid powder with a straw is not recommended.
     
  8. lewisboats
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    lewisboats Obsessed Member

    Of course not... you use a $10 bill... silly!
     
  9. hoytedow
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    hoytedow Wood Butcher

    Just goes to show.....D'OH!
     
  10. WestVanHan
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    WestVanHan Not a Senior Member

    Recall reading about "powdered" vodka-apparently can bind it with lactose.

    From Russia,of course.
     
  11. jamesgyore
    Joined: Sep 2011
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    Location: Melbourne

    jamesgyore Senior Member

    Not as far fetched as you might think. A bottling plant in Swan Hill au is trialing the concentration of wines by way of reverse osmosis. They seem to be using RO the wrong way around to great effect. The waste is in the fact the product, and the water that crosses the membrane (the stuff you would normally keep), they consider waste.

    They hope to remove 50 percent of the water volume, which I think is a little optimistic. 30 percent can be achieved right now without any fancy technology.

    I was lucky enough to sample a glass of reconstituted white wine. Chilled wine and distilled water were mixed right before us at the tasting bar. Nice!

    They think, and I agree, that a concentrated product in a resealable Tetra Prisma package has a market in commercial cooking, camping and boating.

    The packaging idea is nothing new. Quite a few wines from around the world are now available in prisma and similar packaging.

    Quality Australian wines, concentrated, in a collapsible carton. Lets hope something will come of it.

    I'm so impressed with the idea that I'll covert my garage into a small scale RO and bottling plant if they give up on the wine concentrate idea.
     
  12. WestVanHan
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    WestVanHan Not a Senior Member

    When I was a kid I used to get free fallen apples,and use champagne yeast and sugar to make a raunchy 17% apple jack.
    Then you'd leave it out to freeze...and the alcohol/apple essence would concentrate while the water froze. Keep on doing that and you could get quite strong-maybe 50% alcohol-cider and mix it in with sprite or 7up and yum yum!.
    And melt the ice and drink that too as lots of ethanol went into that too.!

    Bad hangovers :( though as all the alter alcohols stay in there,but who cares when you're 15?

    Wine thing,I wonder if you could just run it through a sodium sulfate or magnesium sulfate cake to bind up all the water.

    Wine syrup.
     
  13. jamesgyore
    Joined: Sep 2011
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    jamesgyore Senior Member

    What an awesome idea! I'll have to try this with fruit becoming too far ripe for good eating.

    Can you tell me more about the preparation and quantities of fruit, yeast and sugar?
     
  14. WestVanHan
    Joined: Aug 2009
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    Location: Vancouver

    WestVanHan Not a Senior Member

    Quite unscientific-grind up and mash fruit,dump in a wack of sugar, champagne yeast,and skim off the scum every day and stir.

    People have been doing it for thousands of years..something like this:
    http://homedistiller.org/fruit/wash-fruit/types

    A wind storm went through,and got 200 pounds of peaches off an orchardist. That was a good batch!
    We had a large farm with about 40 acres in forest,so my parents never figured it out.

    http://www.wineworldfdw.com/fruit_wine.html
    Ignore the months of sitting,etc.

    http://www.wineworldfdw.com/freezer_system.html

    I've been in AUS,and stopped by orchards and lusted after a couple tons of mangos.
     

  15. troy2000
    Joined: Nov 2009
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    Location: California

    troy2000 Senior Member

    We had beehives when I was a kid, and a dredger working on a drain ditch buried a couple of them one year. About three years later my older brother and I dug one out, and discovered the honey was fermenting. So we started breaking out honeycomb, and chewing the honey/mead mix out of it.

    Made for a couple of very drunk junior high boys.... and a couple of very sick ones, later.
     
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