[pct-l] Extra oil that you carry

Thu Jan 9 17:50:29 CST 2014

Write a book?  I think we all write them right here.  Thanks Brick for
providing the space to go crazy in front of a keyboard during the off
season.  And thanks Carol and Day Late.  You're too cool!  There are just
so many ways to have fun out there.

Shroomer

On Thu, Jan 9, 2014 at 5:47 AM, Carol <museumgirl at me.com> wrote:

> So when are you writing a book? I know that I, for one, have printed out
> enough of your emails to make one!
>
> Carol
>
> Sent from my iPhone
>
> > On Jan 9, 2014, at 12:56 AM, Scott Williams <baidarker at gmail.com> wrote:
> >
> > Hey Mademoiselle,
> >
> > I used a 1 quart, heavy duty, freezer quality zip lock bag for the entire
> > CDT in 2012 and never had a leak.  That one bag made it to Canada with
> me.
> > I did it also on a 3 week re-hike of Washington's Cascades in 2011 and a
> > Grand Canyon hike.  Those bags are very tough if properly closed.
> >
> > I put a half a cup or so of my favorite yogurt in the zip lock with
> however
> > much Nido and water I feel like I want for the next day, (somewhat like
> > cream in consistency) close the ziplock and then fold the bag in a 6" x
> 10"
> > piece of mylar insulation for protection and then put that little mylar
> > sandwich in a small black nylon bag.  I sleep with it in my sleeping bag
> at
> > night so that my body heat cultures the yogurt.  Next day I put the black
> > nylon bag on top of my pack under the black nylon of my ULA so the sun
> > warms it, or on cold days, carry it in my shirt pocket under my jacket to
> > continue the body heat culturing.  In grizzly country I don't sleep with
> > it, opting for culturing it only during the day and will go with a bit
> > thinner yogurt rather than becoming bear bait.  Proper temperature for
> > culturing yogurt is 95 to 110 degrees.  At home, when I can keep the
> > temperature near 110 it takes 3 to 6 hours.   On trail, at 98.6, it takes
> > about 24 hours.  So I start a new batch every day.
> >
> > When I'm ready to start soaking my breakfast, which I do after dinner
> each
> > day, the yogurt is ready to eat, sour and delicious.  I pour it on my
> > breakfast at that point, the night before, so the whole thing is ready to
> > eat in the morning.  I then start a new batch using what sticks to the
> > inside of the ziplock as starter for the next batch.  My first yogurt
> starter
> > lasted 3 months or so and then began to taste a bit like milk wine.  Wild
> > yeasts had begun to win the battle with the yogurt bacteria and I simply
> > bought some fresh store yogurt and started the culture again.  It is sooo
> > much better than straight up Nido every day and so easy to make.
> >
> > I use a ziplock for culturing the yogurt because it is soft to sleep with
> > and to keep in my shirt pocket.  Diane and Yoshihiro did fine using
> plastic
> > jars this past summer.  The only important thing about culturing yogurt
> is
> > to be able to keep it somewhat warm for an extended period of time, at
> > least until it tastes like yogurt.
> >
> > Shroomer
> >
> >
> >> On Wed, Jan 8, 2014 at 8:35 PM, P Isabella <isabella at bendnet.com>
> wrote:
> >>
> >> What are folks using as a container for their Nido yogurt?
> >> Mademoiselle
> >>
> >> Sent from my iPad
> >>
> >>> On Jan 8, 2014, at 8:28 PM, "DayLate07 ." <dthibaul07 at gmail.com>
> wrote:
> >>>
> >>> Shroomer  -  you never cease to amaze me.  First your ability to be
> able
> >> to
> >>> id and eat fresh mushrooms on the trail (I envy this skill).  Then
> >> teaching
> >>> me to make yogurt on the trail using Nido.  An now sprouting mung beans
> >> etc
> >>> on the trail.
> >>>
> >>> I'll give this a whirl at home and see how it goes - but sounds like a
> >>> great food option for the trail
> >>>
> >>> Day-Late
> >>>
> >>>
> >>> .
> >>>> I sprouted mung beans, soy beans, radish seeds, lentils, alfalfa
> seeds,
> >>>> dried green peas and anything else I thought would sprout.  I packed
> >> them
> >>>> in a small 3x5" ziplock.  After an overnight soak and drain in the
> >> morning,
> >>>> their own enzymes have begun the process of sprouting, turning the
> >> starch
> >>>> into sugar.  They are a very nice, crunchy snack after just 12 hours
> >> from
> >>>> the start, so you're getting the high calories of a bean or seed
> without
> >>>> having to use any fuel to make them palatable.  Water them morning and
> >>>> night, draining each time and they will continue swelling, sending out
> >>>> their shoot and getting bigger.  I'd  keep eating enough of them so
> that
> >>>> they wouldn't burst the bag.  They never got beyond 2 days or so
> before
> >>>> they were all eaten because they were so good.  I never had them go
> long
> >>>> enough to become the long bean sprouts we buy in a supermarket,
> because
> >> I
> >>>> ate them while they were still more bean than sprout.  Free cooking
> for
> >> the
> >>>> cost of soaking and letting the seed do its own natural tenderizing.
> >>>>
> >>>> Shroomer
> >>>>
> >>>> .
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