SC - Re: survival/ camp cooking

[Alderton, Philippa]

Puck said:

I wholeheartedly agree with everything Phlip said until she got to:

>Then rinse your jugs with fresh
>water and fill and stash.

Then went on to discuss how to sterilize the water.

You're right, Puck, if you're dealing with an unknown water source- if I
were getting it out of the river, of a stream, or even my old developed
spring, I'd likely boil it or add stuff to it or both, but I'm thinking of
the water we have here, which, despite the fact we're so far down in the
country we pipe daylight to the rest of you ;-), has very careful water
treatment, so, it's like Prego, "It's IN there". Our water has a slightly
chemical taste, and can (and HAS) sit for weeks, with no difficulties,
whether in my  cistern, or in the afore-mentioned jugs.

But, if you don't know what your water is, or if it's "wild" water,
definitely take all reasonable precautions.

You might include water treatment products in your cooking stash- what's the
rule for cheap, Puck? One teaspoon of bleach per gallon of water? It's been
a while.....

Phlip

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

The World's Need

So many Gods, so many creeds,
So many paths that wind and wind,
When just the art of being kind
Is all this sad world needs.

- - Ella Wheeler Wilcox

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================