/k/ - Weapons

Weapons, tactics, and more

Index Catalog Archive Bottom Refresh
Name
Options
Subject
Message

Max message length: 12000

files

Max file size: 32.00 MB

Total max file size: 50.00 MB

Max files: 5

Supported file types: GIF, JPG, PNG, WebM, OGG, and more

E-mail
Password

(used to delete files and posts)

Misc

Remember to follow the Rules

The backup domains are located at 8chan.se and 8chan.cc. TOR access can be found here, or you can access the TOR portal from the clearnet at Redchannit 3.0.

US Election Thread

8chan.moe is a hobby project with no affiliation whatsoever to the administration of any other "8chan" site, past or present.


(510.66 KB 500x3205 MREs.jpg)

/k/uisine Strelok 02/13/2023 (Mon) 15:03:34 No. 1656
What are some /k/ dishes you would make for various scenarios (at home, camping, innawoods, bugout)? What are the essential ingredients and cookware you need to have? Do you have any recipes to share? What military has the best MRE? Hardmode: No France or Italy
Also is Steve1989 kill?
>>1657 No he's still alive. You gotta understand it's hard getting rare MRE's, I think he mentioned it previously.
>>1657 Yes. He finally attempted to eat the last, a meal too far. Lol JK
99% of food safety risks are a complete farce. That being said, people who shout "the dirt's good fer yuuu / God made dirt, dirt don't hurt" or try to douse their liquids in essential fucking oils thinking it cleans jack shit (outside of orange peel/lemon peel oil) are also fucking stupid 4/5 times. Food safety to never get (horribly) sick ever again: >Wheat sprayed with glyphosates is poison, but it's a slow-killer like Arsenic >Most things die to 5-20 minutes of boiling water or 10 minutes in a 350 oven for a flat surface, typically in an inverse time to kill it vs deadliness equation >A cast iron stove is the most fuel efficient stove but also the hottest in the summer; you can keep soups on a full-sized cast iron stove for days without worrying about bacteria (but don't do it on a sheet metal stove). >Eggs are shelf-stable UNTIL you clean off the outer membrane >Raw Eggs can be stored in sealed-off lime water indefinitely (limestone lime not the fruit) >Drink/eat kombucha or yogurt or cold-fermented foods after a bout of heavy drinking to not fucking die from the rare food-borne pathogen >Botulism toxins and live bacteria can be denatured by heat >The problem with botulism is that the spores can reactivate in an airtight environment (tins and pickled jars) so use pink salts (nitrates NOT hippy Himalaya salt) or celery salt as a substitute in larger quantities, and always fully cook canned/jarred goods if you expect contamination in any possible way >Salmonella spreads easily in cold wet environments, so don't "wash the chicken," move the chicken much, marinate steak before chicken when sharing a marination, and use gloves/sterilize frequently >The cheaper the meat, the more you cook it "just to be safe" no matter the source >Prions are a real concern when eating frozen meat so use frozen meat within a year of freezing in most cases. Yes, it will stay good for 100 years or possibly even 1000 years without giving you prions disease, but it's not worth the risk. >The risk of salmonella in a chicken egg is salmonella in the shell or in the yolk, so a runny fried egg carries (almost) the same salmonella risk as a raw egg >If you want to eat raw eggs you should make sure they are pasteurized for the above reason since the two areas have different vectors of infection >An apple a day may or may not keep the doctor away but garlic and onions will most certainly >You probably don't get enough iodine, iron, or calcium in your daily life so consider iodized salt and drinking more milk/eat more Asian greens which tend to have both >When in doubt, drink a stout Expanded: Any alcoholic beverage of 7% or greater ABV will generally kill off bugs in the food when you eat out/eat questionable foods; a dousing/shot of live/"raw" vinegar or a decent scoop of trustworthy kimchi/live sauerkraut will have the same effect for non-drinkers **with not as good of odds but significantly better than nothing).
>>1660 Depending on the dirt it really don't hurt sometimes though.
>>1660 I forgot... >Always cut meats last unless you plan to cook everything cut afterwards for the same amount of time >If it comes directly out of the ground it gets washed, and then either peeled or cooked >Rinse everything you don't intend to cook outright from a supermarket that doesn't come in airtight sealed packaging
>>1660 >Prions are a real concern when eating frozen meat Prions are scary shit. How does freezing make it worse tho? >When in doubt, drink a stout Time for some liquid courage.
>>1664 >How does freezing make it worse tho? While drying and then freezing meat preserves it in a state that minimizes prions, the process of freezing meat is typically a wet and slow one and until that meat is really frozen (several days potentially) those prions continue to propagate. Most freezers have to go through continuous defrost cycles (aside from top-down freezers/"Deep freezers"/Foot-freezers same thing.) so your meat has short periods where it's still "frozen" but it may not be completely frozen allowing propagation to continue. Depending on storage method, this can either help reduce the amount of prions (severely reduce the risk of catching them from eating which is low but not zero), or increase the number of prions based on how dry the meat is. Best practice is to eat most meats within a year of freezing anyways because freezer burn is inevitable despite your best efforts and you have to practice "out with the old, in with the new" with any prepping kit over time, of which your freezer is part of this process. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874414/ >Time for some liquid courage. Ethanol is bad for you in several ways even if in this case it is good so keep it to one or two "digestif" drinks. Honestly the same with vinegar or fermented cabbage.
>>1665 >While drying and then freezing meat preserves it in a state that minimizes prions I'm no rocket surgeon myself but I think you misread that paper. >https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874414/ >We found that 500 cycles of repeated freezing and thawing of hydrated samples significantly decreased the abundance of PrPSc and reduced protein misfolding cyclic amplification (PMCA) seeding activity that could be rescued by binding to soil. >Importantly, dehydration prior to freezing and thawing treatment largely protected PrPSc from degradation, and the samples maintained PMCA seeding activity. >The infectious agent of prion disease is comprised solely of PrPSc, a misfolded isoform of the cellular prion protein, PrPC. In other words: a) freezing-thawing wet prions fucks them up b) freezing-thawing dry prions doesn't fuck them up
>>1666 >I think you misread that paper. More to the point, what he's called frozen meat is literally unfrozen meat. Nobody thinks of 'frozen meat' as repeatedly unfrozen and deliberately repeatedly rotted meat.
bump
(1.20 MB 640x960 ClipboardImage.png)

>Take pan >Boil rice, meat, vegetables, beans, etc. all at same time >Add seasoning >Don't die of starvation


Forms
Delete
Report
Quick Reply