Best Food for a Fantasy Adventurer?
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- เผยแพร่เมื่อ 25 ก.ค. 2024
- A list of tips foods to begin your adventures. Not all are historical to the medieval period.
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00:00-1:41 Intro
1:41-3:19 Food and Travel
3:19-7:36 Tips
7:36-10:21 Food Preservation and Foraging
10:21-11:44 Perishable
11:44-14:46 Long Lasting
14:46-18:26 Rations
Perishable (first day or two)
1. Fresh meat (pork, steak)
2. meat pies
3. Nice Bread
Long Lasting
1. Apples (avoid soft fruits like citrus, they travel very poorly)
2. potatoes
3. Boiled eggs.
4. sausages or salami
5. Tomatoes.
6. carrots
7. onions
8. some types of hard cheese (aged gouda or cheddar)
Rations (survival)
1. Porridge grain (oats)
2. Butter, lard, or suet
3. journey cakes/cram (flour, water, and SALT)
4. dried or smoked meats.
5. portable soup
6. Honey
7. flour
8. salt ration
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Thanks for the mention. I agree with you that historical accuracy has it's place in some areas of this fun hobby/lifestyle, but that being too critical can put people off. Historically plausible, or fantasy plausible is fine by me usually.
Wow, a celebrity is in here! Love your channel.
"Fantasy Plausible", I love that term. I could probably use that to justify having certain kinds of modern things at a Larp or something. It's not a "modern" water-purification tablet, it's a magical one I paid an alchemist to create for me! A campfire lighter? Nonsense, that's a fire-stone crafted by a wizard I met a few years ago. What do you mean my masterwork (swiss-army) multi-knife is too "modern"? I'll have you know I specially commissioned that from the greatest blacksmith in all the land! 😆All kinds of fun you could have with this. =^x^=
I love when Jason appears on other channels, haha! Yet another testimony of Kramer's quality.
I think it's important to know what is accurate and what isn't, so if you do something inaccurate it's a deliberate choice, and not a mistake. I'm still learning a lot about history myself, and your channel is such a great way to do that!
@@LivingAnachronism Cheers!
“Today on Living Hobbitism, we’re going to talk about foods to bring if you ever get caught away from your hole on one of those nasty adventures. Remember to bring _only_ the essentials: eggs, bacon, mushrooms, tomatoes, sausages, tea, coffee, honey cakes, seed cakes, scones, mince pies, small beer, herbs and salt for seasoning any coneys you might catch, taters, cheese, cold chicken, cold tongue, cold ham, cold beef, pickled gherkins, salad, Gondor rolls, cress sandwiches, potted meat, ginger beer, lemonade, soda water, and a jar of mustard.
With a little preparation and careful rationing, that should be able to last you until Elevenses!”
I second the "always bring some kind of cooking fat" rule. People always forget it, and then you get to look like a genius when you save dinner. It's great for hosteling too. 🙂
Big brain bring butter
As an Irish Lord, I approve of these potatoes.
I like to bring instant stuff, like potatoes, and put them in medieval containers that you can't see through because no one will know, lol. They are really good for when you run out of all of the fresh things to cook and just want something easy to make.
Instant mashed potatoes are surprisingly good and great for camping. If you add more water, you get potato soup!
Instant mashed potato's mixed with some white southern gravy is a very good calorie boost.
But real potatoes are so easy to cook...
@@strydyrhellzrydyr1345 true, but instant hold for far longer and "real" potatoes can be extremely lethal when the start to spoil. Taking full potatoes for the first few days then instant for after is far safer.
Trick the unknowing into thinking you have fairy dust. Good plan. LOL
Thank you for the shout out!
Absolute pleasure Max, I love your work! Thanks for checking out the video!
I think things like liquid IV, hand sanitizer, etc are that magical element that can elevate historic things into the fantasy realm and should be celebrated. Bonus points for integrating it into your kit in a magical way.
same goes for those water purification tablets
@@micah1848 stones containing holy energies which fight off the evil spirits plaguing wild waters
Its all in how you package it.
I feel the same about light sources. You call it LED, I call it an everbright lantern.
What do you mean, "automobiles don't belong here?" This is a _firecart,_ crafted by a master blacksmith and powered by a combination of elemental fire magic and alchemy!
Vroom vroom, bitches!
On a hike my buddy made the joke about "eating like Skyrim NPC" in regards to bringing raw vegetables, fruit, bread, cheese and dried meat, but its amazing how much more satisfying it is to eat that way when you are out on a trek than eating branded 'nutrient bars'. For those of you who like to hike, but often bring Cliff Bars or other similar things, I strongly recommend giving it a try!
Also if you do want to make a facsimile of Lembas, I've found that a shortbread made with flour, butter and honey, plus some mild flavouring like citrus zest or rose water, works very well. Tastes great, lots of carbs and fat, doesn't require much space, and fills you up. Plus you get to pretend you're stopping for a break on the way to Mount Doom.
Most nutrient bars are more candy than actual food, anyways (lots of fillers and sweeteners). You have to understand what you are looking for and be pretty particular to find bars that genuinely work well.
That Lembas recipe sounds amazing! I'll have to try it! Thank you so much!
@@nevisysbryd7450 The ONLY nutrient bars I EVER take on a trip, are ones that either I know are akin to what we were given when in the field.(Retired Marine), or those that I pre-made myself.
With bacon, I put a couple eggs in the pan and scramble them in, it absorbs the fat so you can eat it and get all the energy from it while camping.
A very Keto friendly meal
Also great to cook diced potatoes in.
you can also use it to make fried bread or gravy with it
It's also good to start a soup. Fry some bacon, then use the fat to saute onions and whatnot, add water and lentils, and you've got an awesome soup!
@@aprildriesslein5034 That's one of Gramma's secrets right there.
About the modern water filter: we shouldn't forget that modern water is often way more polluted than the ones in medieval (and probably fantasy world s, outside dark lands). I've been drinking water from creeks in the Alps and from wells in other places and that was fine. But if you have a river, chances are that somewhere upstream someone dumped some chemicals in the water. Or used natural fertilizers on his fields, which you also don't want in your drink. (I think they recently declared rainwater undrinkable worldwide due to pollution)
So I think that's perfectly fine to use a modern one.
And the eggs, luckily here in Germany and I think all Europe, they're not washed like in the us, so they sit unrefrigerated in the supermarket anyways.
I prefer to have my Katadyn Pocket filter like I used in the army. I'm glad I bought mine and the extra filter for it when I did. Because the price has more than doubled. I've also had good luck with the Sawyer filters that you can use as a straw or attach to a 20 oz bottle.
If they declared rainwater undrinkable worldwide, they didn't give us the memo here in New Zealand. Air pollution is not the same everywhere. While it might be bad over enormous cities with populations of several million, it's not as bad over New Zealand. Up until we moved a month ago, my kids and I had been drinking rainwater harvested off the roof of the house for over a decade.
@@wolf1066 I'll post a link in a follow up comment. If you don't see it because TH-cam hides it, searching "rainwater undrinkable pollution" should get you some relevant data. It's really sad. Carcinogenic PFAS are found in rainwater everywhere (including Antarctica) over the allowable limit.
@@MalloonTarka I looked it up and had a read about the PFOAs etc.
To be honest, though, it mentions "US guidelines" and frankly the USA is a pack of wusses when it comes to water - they won't even drink town-supply water straight from the tap because they're convinced it's toxic - despite the fact it's more pure than a lot of the bottled water they buy by the ton.
I never carry water up the mountain when out gathering berries because it flows freely from the springs. Helps that I live in a temperate rainforest and i know where sheep may graze upstream so I avoid liver fluke. I gave up on sterilising tablets 60 years ago as too much faff. Must go stirr the wild sorrel soup sitting on the woodburner and check the blacberries simmering to kill vinegar yeasts before pouring them into this years wine crock
Regarding the legal complications of foraging, it should be noted that was a consideration even in the medieval period. The King's forest, and all that--foresters guarding the vert and venison.
and yet ... :)
This was absolutely something I was going to mention! Foresters had a lot of leeway to enforce the Kings Law in his forests. Everything from being hauled into town for a stint in the stocks, to having the first two fingers on your bow hand cut off or even summary, death by hanging. Their Majesty did not have a sense of humor when it came to his land.
That arrow in the deer's neck, it was like that when I found it sire, twas a shame to let it go to waste.
Can you blame them for their efforts of conservation? Give a group of medieval peasants free access to a forest that isn't being used for coppiced trees, and you'll soon find yourself without a decent forest. One village of 60-100 people isn't all that bad, but what if every village in your territory started utilizing the conserved areas?
That's why it's actually great to live in somewhere like modern Russia - we are free to use the drywood, mushrooms, berries and fish as well as camp anywhere, as most forests are public. You need a license to log wood or hunt though.
This is such a great list! We all mourn the loss of the Elves' wisdom in making waybread. Alas...
As an honorable mention though (because they're so tasty and keep for ages), I'd love to recommend Irish hunting biscuits, or "hunting nuts." They're a mix of oats, flour, molasses, spices, and candied fruit peel (with butter and salt). They don't break easily and, especially when you bake them longer, they keep at room temperature for at least a week. Apparently, they were historically used by huntsmen in Ireland.
Somebody get Max Miller on the line!
Something I just remembered about the whole "drying fruit" thing. A notable exception to this is the apple. Apples contain a chemical that makes you feel fuller than you are, so some dried apple chips are a great addition to any kit, really.
On the subject of Waybread, while we can't exactly go and ask elves their secrets for making this, there is an alternative that can be used. Look up Coast Guard rations and you will find options for very high-calorie food bars that wouldn't take up much room in a pack and could be a good idea to have just in case something happened to the other food you brought. Spoilage can happen even when you've been careful to take that into account, especially for those who are inexperienced. Just remember if you have to use the Waybread facsimile that's when you should call an end to your camping excursion.
Why not make your own bread? Bring a small dutch oven, make a ball of dough the day before (it doesn't need to be refrigerated) and extra flour, salt and yeast (and water). Bake and the dough in the evening (or morning) and prepare another ball of dough for the next day while the bread cook. Fresh bread everyday. With some dry sausage or ham (salami, copa di parna or something like that) and butter, you have very good fulling food. Maybe get some peanut butter too.
Glad you mentioned fresh bread. Doesn’t even need to be yeasted in a dutch oven. Pita is a quicker bread without yeast or a long rising time.
you could also make steamed bread the steam actually activates the yeast and you could make a form of soup at the bottom of the pot
When foraging for plants it's also good to keep in mind to leave some! Usually I go by "take two, leave one" rule. During long distance hikes I only foraged for fruit and plants, as I don't know enough about mushrooms. Edible chestnuts were also great, starchy and surprisingly filling. 😊
Definitely a good tip to add. Leave no trace, and don't harvest more than is sustainable
I really love his food videos. Not for everyone, but... you can live quite a while on beer alone. Throw in some hard tac and you'll survive the journey for quite a while. One beer gives you most of what you need for an entire day in just one can... Sailors have proven this time and time again. My three food groups for surviving (though not always thriving) Hard Tac, Beer, and half a potato (Lg Russet).
There's a reason it's called "liquid bread" in German.
@@walkir2662 Egyptians, Greeks, Romans: Bread and Beer (or Wine if you're rich).
bread or hard tack, beer plus some olive oil can go a long way actually.
I can confirm this about beer, from personal experience. One half liter can of beer lasted me for a full meal multiple times (Usually I work in the garden and 'skip' a meal like this. Will make some hard tack at some point)
The saying "Let me drink my lunch in peace" comes to mind, lol
I have to disagree on the waste involved with cooking bacon. If you're bringing flour, you make gravy with the fat. If you're bringing bread, you can fry it in the fat. Otherwise, I think everything else was on point. This was a great video!
Great point!
@@LivingAnachronism Plus you need that protein in the fats.
@@greylocke100 IRL I am a Mountain Man, Who has spent decades living off the land, there is SO Much more you can do with bacon fat then simply using it for cooking/frying ect. As an example I often use, it works well providing you have the other materials as an augmentation for your fire tinder. EG: Whenever I am going out for a long trip. I ALWAYS gather birch bark, cat tail fluff, and whenever possible old dryer lint. I then use the old collected and repurposed bacon grease as a bonding agent, in order to make 'FIRE BALLS'. tiny balls that under MOST conditions almost always ensure that there is little chance of NOT being able to start a campfire.
@@alkirk6 I've done similar, although not with bacon fat, but with beef tallow and rendered fats. A few times with lard.
@@greylocke100 Interesting, tried the lard route once or twice, but I ended up getting more smoke then flames.I have yet to try out the Beef Tallow route yet. Might give it a shot on my next journey though as a possible alternative.
I recommend Dorothy Hartley’s “Food in England”. It isn’t specifically about food for trekking but it does go into great detail about how to prepare, preserve and cook food in pre Industrial Revolution England and we need a lot of that know-how out adventuring. For example, she shows a warmed brick wrapped in wool felt to keep bread warm on and ways to cook food that isn’t always ‘put in a pot and add heat underneath’. Replace ‘England’ with ‘The Shire’ and I’m sure it would be accurate.
2:15 “……Or you’re probably just going to die.”
That caught me off guard😂
Edit: One of my favorite things about reading the book Rangers Apprentice, was reading about their food that they brought on their journeys👌
Black coffee with honey in it, is how I enjoy my coffee most of the time, because of Halt
I read Ranger's Apprentice and love the book series, I had to collect them all.
Brilliant overview! I could add some things to your list, most of them accurate to the medieval period:
1) Pitta bread: Travels far better than bread and can be used to wrap other foods. Extremely versatile and period accurate.
2) Brown sugar or jaggery: It would be expensive in a medieval European setting but it would be more affordable in the East. It was produced as far north as Crete until America overtook sugar production.
3) A type of portable soup called Trahana (in Greek and Balkan languages) or Tarhana in (Turkish, Iranian and various Arabic languages): Made mostly of some type of wheat or other grain and some sour milk product, with various other ingredients added. Travels very well, doesn't spoil easily and is a ideal ingredient for soups. I guess that in North America, you'll need to source it from a store that has Balkan, Greek, Middle Eastern or Hindu products. It's quite challenging to make it yourself since it needs to be dried thoroughly after cooking.
4) Oat bars or Pasteli: A type of nut and sesame bar blended with syrup/honey, which is very easy to make. Think of an oat bar, but more flavorful and oily, tasting somewhat like a peanut brittle. Invented before the 6th century AD at the latest, since they are mentioned in the Strategikon of the Byzantine Emperor Maurice as an Byzantine army ration. Travels extremely well, doesn't spoil and if you're preparing it yourself at home you may use any mix of nuts you wish. Almonds and aniseed are very popular additions. If you get the proportions right it's not cloyingly sweet and it doesn't make you thirsty. There are many variants which may use sunflower seeds or other nuts/seeds as a base. Nuts are underrated!
5) Halva: Essentially it's the dried paste version of pasteli again made of a blend of sesame paste (the one called tahini) and sugar/honey. It doesn't spoil easily and travels well but tends to be sweeter than pasteli. I guess that in North America, you'll need to source it from a store that has Balkan, Greek or Middle Eastern products. It's quite challenging to make it yourself since it needs to be heated very gently while cooking.
Lentils, grind broad beans, soy, hemp seeds are always packed with me when I go camping.
Just returned from 4 day "medieval" fest where I was reenacting in a viking camp.
Lentils - the historical unsung hero of humanity. Hemp seeds - my absolute favorite. They work on everything - sweet and savory.
I once did a three day hike through the foothills of the Himalayas. I didn’t bring enough water and the places we stopped to replenish didn’t sell any regular water. They sold sugary drinks and sodas. I needed something, but drinking that was excruciating and only made me more thirsty every time I drank it.
Making small linen rectangular ditty bags is a great way to use up scraps of cloth after making kit. Also pro tip, soak a peice of linen in beeswax so its stiff and saturated, makes a authetic saran wrap, great for cheese, as cheese can breathe and yet be protected, keeps bugs out and keeps food fresher, , if it gets too crumpled, just heat and remelt the wax
Yeah, this stuff is cool. Some places sell it (usually with branding all over it) but if you have some wax and scraps is great to make your own. I think you can put it between 2 pieces of parchment paper and usr an iron on low heat to get it refreshed.
@@orenmontgomery8250 yep, to get the wax in, paper was used, but to remelt, i just hold it up in front of a fire, very auhentic food wrapping!
@@neoaliphant ah, convenient!
I never thought about taking v8. Tasty and healthy! It would be fun to put together a kind of Living Anachronism camp "cookbook" I've been trying to make up some of my own recipes that have a kind of fantasy flair to them.
I don’t know about pickled eggs, but cucumber pickles you absolutely can drink the brine. It was an ancient form of Gatorade adding some electrolytes in the form of salt. Which you can sip if you start to get cramps.
And dried fruit can just be tossed into your water/milk for meal during cooking to rehydrate and flavor the porridge. Or even salad dressing (vinegar+oil+touch of mustard powder) if you live in a place where wild greens are around.
My go-to camp food is frybread. A Mason jar full of flour should be enough for a weekend, I keep some oil in a tsa shampoo bottle, mix it with water, a little salt, and a lot of oregano, and then pan fry it.
Nuts and dried veggies are great for throwing into a stew. Anacronistic, but dry ramen is filling, mixes with so many things, keeps forever, and is very light. They are parallel with dumplings for adding flour, and you can add peanuts for protein and flavour, and since you are boiling it anyways it is a great medium for re-hydrating your dry veggies.
For soft cheese lovers, there is babybel cheeses. They come wax wrapped (which is also plastic wrapped, but that can be removed before journeying), which means they keep extremely well even not refrigerated for hours, or days for the harder cheeses. AND they are already snack sized.
Rings of Power Foodie Rumor: A great sadness falls upon Princess Disa when she realizes all the excitement is about 'rings of power' instead of 'rings of flour' at local bakeries. Fortunately, healer Bronwyn is visiting Khazad-dûm and is able to treat Disa's depression with a prescription of an Orc-sized portion of caramel-chocolate lembas bread.
Actually made me laugh aloud
Made my day!
I love all the Lord Of The Rings references you have all the time, I'm a huge fan of both your channel as well as Lord Of The Rings. Keep up the awesome channel and all the great content.
I've bever been out a full night in the woods, but I hope to do it in the future, and now thanks to this video, I know a little better what to bring with me!
When I was younger, a friend of mine and me had this little campsite set up in a nearby forest, sort of an alcove on a cliff you could reach. We fortified it, built it up and it turned out pretty nice. What we used to do was make simple sandwiches with butter, cheese, ham och spices, then wrap them aluminum foil and roast them either on a rock on the fireplace or placing them right on the coals of the dying fire. It was great, it sort of gave a smoked taste, together with everything in it, it was really good. Not very historically accurate with the foil, but still. And I always wore fantasy clothing, a nice woolen cloak, and we never used flashslights, we used lanterns, candels and torches.
It was a good time back then.
That sounds like an awesome time
I’ve been camping for years and for safety reasons, I’d recommend finding someone to come with you while you’re learning the basics. I’d also suggest packing an extra bag with some modern kit in it (assuming you’re wanting to be doing historical style camping) because a lot of people underestimate the level of skill that’s required to live out in the woods comfortably without modern conveniences. At the very least I’d suggest a warm sleeping bag and a modern first aid kit.
Other than that, I hope you enjoy yourself! It feels great once you’re comfortable in your ability to live in the wilderness.
@@jcmorgan26 I agree with bringing a little bit of modern kit. A backup shelter or sleep system if you haven’t tested your medieval system yet is a good idea. Necessities are a modern method of fire starting as a backup and basic first aid kit (I advocate putting together your own rather than getting a store bought kit)
@@andrewwolff2161 the oldschool flint and steel (not a farrel rod) can still work, but matches were invented only a few years (1826) after the lighter (1823). If you go with the flint and steel then light several fires with it BEFORE heading into the woods and still bring backup fire (a Bic or a tube of matches).
Modern History TV is a great channel, anyone who ends up here will find great similar content there, also he is also an actual knight, as in hes been knighted, and he is the founder of rebellion, the games developer, who made AVP.
I recently discovered your channel and wanted to say thanks. I'm a lifelong hiker and camper, and have been playing D&D for about two and half years. I love how you bring those worlds together! My 9 year old wants to try D&D cosplay so we're watching together and we're both diggin' it! Many thanks to you!
you can drink the brine, but I think its the jar that really diswades me on carrying pickles. but I have seen single large pickles sold in plastic bags, and they are great to carry hiking.
There's a Blogpost called "Cooking the Period Way", and on there they have a series called "Revisiting Rations", where they created a series of ration sets themed after different fantasy races/cultures, i.e. Humans, Elves, Orcs, etc. While they aren't the most hardy of options when it comes to long term preservation, they should last you a few days, and more importantly give you ideas on what kinds of meals one can make or what components to add to existing meals to spice things up. It's a fun little series to get the ideas flowing.
Three foods I never go without are dehydrated soup greens, instant mashed potatoes and small container of cooking oil. The greens and potatoes can meals by themselves or combined with some meat for a sort of simplistic Shepard pie. The potatoes can be used to thicken soups instead of flour and everything tastes better when cooked in oil.
Edit: Also if you are allowed to i like to bring a flask of whiskey or rum. Something that’s not necessary but it’s nice to lift your spirits.
I prefer olive oil instead of vegetable oil, it's healthier, but Creator of All is it more expensive.
@@greylocke100 I agree, I typically only use extra virgin olive oil or avocado oil but I put cooking oil to be more general.
@@stevestevenstevensen270 Ahh ok. and I'll have to try avocado oil. Is there a big difference in taste?
@@greylocke100 I find that olive oil has more flavor but avocado oil is more forgiving since it has a higher smoke point.
@@stevestevenstevensen270 Thank you. I will definitely give it a try since cooking over a wood fire is rather unforgiving.
My hubby and I are going to Bicolline in a couple of years and we're definitely bringing a cooler as they have a store to replenish ice on the grounds. It's great getting some extra information on long lasting foods we can bring with us. I'm vegetarian/plant based so I'll definitely be relying on cheese for protein, but I think some veggie sausages would be great as long as they're kept chilled. I definitely agree with staying away from junk foods because they don't fill you up, and if you're spending the day walking or participating in battles, you need the denser, filling foods. Something that we make frequently is bannock - a Native American/Indigenous flatbread that only requires flour, oil, salt, baking powder, and a bit of water. We pan fry it, but it can be cooked over a fire. It's filling and delicious topped with jam or fresh butter! 😋
Hi, Lorena. Especially if you are plant-based, why not stick with dried, easy-to-pack, legumes for your protein rather than highly processed veggie sausages which need refrigeration ? A cup of dry lentils will last you longer than a cup of veggie sausages. My daughter, very much the meat-eater, took rice and a few types of lentils for her daily meals while trekking 4 months along our country’s version of the Appalachian Trail. She also ate the same backpacking through Norway. No matter what, have an amazing time!
In terms of camp food I am always sure to bring a wide assortment of dehydrated items. Meats can be cut up and used for soups etc. Sliced thin they can be steaks. At the heart of the issue is the removal of fat and a long time soaking to reconstitute the meat. All items dehydrated can be reconstituted. Usually I do this with a hearty soup or stew, but the single items can be done alone and you can find vegetables, meats and sliced or dice potatoes (if blanched before dehydration) for a meal. Because of their long shelf life I tend to keep them stashed at the bottom of the bag, vacuum sealed and bound tightly along with dehydrated drinks and fruits to conserve room. Dehydrated fruits can be reconstituted, diced and added to meals or breads. Reconstituted peppers like the vegetables are divided for dehydration and can be used whole or ground and kept on hand for seasoning. I always bring pounds of flour and yeast.
Dehydration makes for excellent backup meals and in fact entire meals can be dehydrated for those times things in life just didn't work out for you. An entire stew can be divided into meals and dehydrated, to be reconstituted later and eaten good as new. Stews, soups, spaghetti with sauce already added, mac n cheese, raw and blended eggs ready to add water and use to cook with or already cooked scrambled eggs with cooked sausage. Dozens of raw eggs dehydrated and powdered in near no space at all keeps for decades and weighs next to nothing. The list is long and always at hand are all the favorite vegetables you could want. It is SO cool I bought my own dehydrator and prepare my own meals and seal em up before I go. Good stuff, lemme tell ya. Good stuff. Fresh food is great, but its sensitive. Backup is needed and dehydration is perfect.
I love the portable soup! I'm so glad you mentioned it. For those you don't know, it's basically just a hearty broth that's boiled down and dehydrated until it's a dry sheet you can stuff in a pouch. You can boil it to make actual soup, or add it to other foods for flavor. If you can't do that, bouillon cubes are a perfectly fine substitute, and I seldom go camping without them.
And guys, please drink water. Drink an unreasonable amount of plain, fresh water. Drink it until you're sick of it. You're spending a lot of time in the sun, and eating a ton of salt in preserved foods. I spent four years on dialysis(for unrelated reasons), and it's not fun. Please please be good to your kidneys.
I haven’t been camping in forever. I used to go all the time with my dad when I was in Cub Scouts and Boy Scouts, but that was probably like 13 or 14 years ago. I’ve loved your videos for a while now, and you’re seriously inspiring me to go camping again, but this time medieval style! Don’t know that it’ll be for a while, but maybe when I visit my dad back in Texas we’ll try camping again.
Hi Kramer, good video, as usual.
I’d like to add a few comments from my personal experience.
In addition to salt i would recommend some dried herbs, like thyme and basil. The added flavour can make a big difference.
Concerning the rendered out fat in bacon, that you described as lost: It is basically salted lard. Use it on bread/hardtack or stir it into a stew.
For Cheese i'd bring something even harder than a gouda. More like a Parmesan or Pecorino Romano. Those are drier and saltier and thus will keep longer.
On nuts and dried fruit my personal experience differs from yours. I usually have them in a pouch readily accessible and over time snack away at them while walking.
In the same vein, some sweet cookies work do work for me as well. I can recommend the Anglo-Saxon Oatcakes from tasting history, as the oats actually have quite a bit of protein and fat und fill you up nicely.
After the first few days, bread can be sliced up and dried, to make it last longer. Won’t be as pleasant anymore, but still will feed you and fill you up. How well hat works, depends on the weather and climate you are traveling in.
Agree with you completely. Never throw out fat. Really hard aged cheddar, Parmesan or Pecorino are excellent and the rich flavor can really make a day. In the Fall of 2019 I took a 5 day trip to London. I was in the heart of civilization. Didn’t want to waste time and money on meals. Too much to see and do! I took a large bag of salted almonds and 250 g of English cheddar in my carry on. I had coffee and croissants in the hotel for breakfast and nuts and cheese the rest of the day. The cheddar wasn’t aged so it felt a little sad on the 5th day without refrigeration but it was still good. I would use the same strategy on every vacation. Cheese and nuts for the win.
Regarding dried fruit, they also go great in tea for flavor and sweetness.
"You must have salt." As a POTS sufferer, I felt this in my veins. Also, LiquidIV and similar products are fantastic, and if it's for a fantasy setting you could absolutely add a bunch of the packets into a sturdy jar of some sort and just give it some sort of magical name that fits the setting.
"Please make sure - a leaf." That cracked me up
Bullion cubes are a great addition to this list. Add it to soup or stew or just into hot water as a broth.
Having grown up in the forests of north america I have a soft spot for pemmican. Adding in blueberries, cranberries, or sumac adds a lot of nutrients and antioxidants that will help preserve it and is historically accurate. Using deer meat and bison tallow would be ideal, but using beef for both of those is a decent modern substitute
Tortillas are also nice, they'll last longer than many other kinds of breads and I find them quite filling. Another historical american food
Honey is also amazing for putting on wounds, it has a whole host of crazy things it does. It's often even more useful than modern antibacterial ointment
Vinegar will help hydrate you, vinegar and water drinks have been common throughout many different ancient cultures
Bonus joke food: freeze dried ice cream wrapped in wax paper tied with rustic string
Where I live, you can buy wax cloth in normal stores by now. They're meant as a long-living, reusable alternative to transparent food wrapping, to keep things fresh. I saw them recommended to contemporary hikers.
Where I live, you can buy wax cloth in normal stores by now. They're meant as a long-living, reusable alternative to transparent food wrapping, to keep things fresh. I saw them recommended to contemporary hikers. It's linen drenched in bees wax.
"...before you start picking up forest growths and putting them in your mouth." 🤣 Brilliantly said hahaha sounds like me talking to my children everyday! Great video thank you for the inspiration and ideas for my next trip👍
-Dan
"Po-ta-toes! Boil 'em, mash 'em, stick 'em in a stew"
Proof that potatoes are super versatile.
Plus eggs from someone’s yard chickens instead of a huge chicken farm are going to be a lot harder to break, due to to the higher amount of nutrients they receive. Like the shells are significantly thicker
This food looks so good 😭 I am not an "adventure" person by any means, I like nature, but I don't do wilderness well lol. However, I love your videos! They're so intriguing
I like Bringing bacon because the fat rendered is also used for cooking the eggs or for frying the tortillas.
For bushcrafting excursions, I like bringing buldak ramen with a couple of creamer cups from the gas station.
For longer times out, I just like having those charcuterie packs. This way the salami and cheeses are all packed and prepped for room temp carriage.
One weird thing I've gotten used to, is just eating oats dry. It tastes like wood, but some days that's okay. You will need water to help eat them though. It'll dry your mouth out quicker than a Popeye's biscuit.
I love this - I want to have fun and am less interested in historical living history than I am in fantasy/piratecore/cottagecore/RenFaire and LARPing , taverncore cookery versus medieval foodways. Thank you for the inclusive video
Another great video, really enjoy your topics!
You went from being a fan to being a part of the circle. I watch all the channels you mentioned and now I watch your channel.
YES BEEN WAITING FOR THIS TOPIC
Thank you.for your advice.
love the vid!
great stuff
loved the information and delivery. xx
honey is also really good for medicinal purposes due to the really high amount of antibiotics
thats what makes honey last so long
An excellent video, thanks for making this!
Health potions are just V8! I love it! And the idea of a little alchemy pouch with spices and liquid IV is so pleasing!
This video is wonderful! Thank you for sharing this with us. I absolutely love your sense of humor and your advice very helpful!!!
"I like onions in my scrambled egg" you had my abo three videos back. But with this statement you entered my heart! Keep up the fantastic work!!! Greetz from Germany
Not only very interesting but highly entertaining and thought provoking! Thank you for being here and sharing!
This is awesome. Exactly timely for my upcoming LARP planning. Thanks!
this channel is so good
Extremely thorough and well thought out as usual. 👏🏼👏🏼👏🏼
I would love to see more food/cooking related videos!
I really like to think that your videos are all one big running story rather than individual videos because of the fact that you reference many of your previous ones in the newer videos lately, it almost seems planned but it's really just awesome and big brain ^_^ i love the references to Pasties and Pepperoni, i use those allot!
Great seeing familiar channels referenced - also great seeing Jason's comment on the vid.
Great video man! The fact that you have actually gone out and tested this stuff adds a lot of practicality to the video. Well done!
Thanks Josh!
This was surprisingly informative. All your videos are great and informative so I don't know why I was surprised. But great video!
Thank you!
Another thing that might be a good addition would be things like pemmican.
With regard to the dried fruits thing, having both that and nuts/seeds would work for it. I can't eat most nuts due to allergy issues, but sunflower seeds and similar things work well as a replacement. Hitting both the salty and sweet parts.
Thank you so much for the info! You're pacing is amazing, love the aesthetics, love the practicality :) keep it up king!
Thank you Anthony!
Actually seeing this video i started to think about Lotr Lembas bread, found out it's surprisingly easy to make. Now to get the leaves it was wrapped in...maybe just linnen cloth will do, no need to get carried away.
Bread is overall easy to make, but the issue most countries might have is the use of wheat flour. You will need about 40-60% of rye flour and baked well. It is quite common kind of bread in central Europe. And yes, as you correctly mentioned, the best way of preserving bread is cloth. In my experience when packed properly, it will last somewhat soft and eatable around 7-8 days.
Ironically I think the leaves as on Lembas would cause many issues. Areas with holes would get hard soon and if packed well, it would probably act same as a plastic bag, not allowing possible moisture to get out and make the bread rot. That's the magic of Lorien trees we are missing.
@@R4ND1R I appreciate your input you clearly given this a lot of thought. I had thought of dying the cloth green and applying a wax coating in order to imitate the leaves as close as possible but we should rly accept our limitations and just stick to common sense no matter how much we wanna imitate fantasy.
@@CreepyMF banana leaves are used to wrap food in a lot of the world.
Thanks so much for this one Kramer! This is full to the brim with useful information, which I am going to use when I go on my wandering adventures (I'm looking forward to doing a lot of that next year, when I should have some more time). I love the way you balance historically accurate knowledge with anachronistic but still believable tips to use. It's rather refreshing, just to see your sensible style, haha.
Thanks Ben!
Great video. The content keeps getting better. you should do a camp soup video. Also, dried mushrooms can last weeks at room temperature and are great for you. With regard to the portable soup I typically bring beef stock cubes and they are packed with flavour, half a cube if your cooking in a cup. In your soup video do a pot version and a version where it is cooked in a steel cup. Another video suggestion could be taking a store bought steak and smoking it in your cloak. that will last three days at least.
I was a backpacking guide in the Colorado Rockies for two summers in college. Obviously our food considerations were a bit different. This is an amazing video, and I like Kramer's sense of humor.
great video, thank you :)
Definitely look at ModernHistoryTV's food series if you want to see the historically acccurate stuff
I rewatch those videos often, not just for the great food info, but because they are so wholesome and entertaining!
Love this list! 😀Have you done a video showing how you carry all of these items? I'd love to see the containers you chose for each.
Just a couple of notes to add from a motorcycle camping perspective 😁 (which I like to imagine I'm journeying on horseback when riding along dirt back-roads).
1) Precook your meats. Cooked hamburger, bacon and kielbasa keep a little longer and handle extreme temperatures much better after they are cooked. Bonus if you dry them out and store them in an air-tight container like a mason jar (or a jar sealed with wax for the medieval flair). They can be eaten in a variety of ways from plain to being added to soups or sauces to re-hydrate.
2) Dried pastas (especially ramen) take up very little space but are very easy to make with minimal water. Combined with butter and a little bit of your dried meat creates an excellent protein and carb combo with very little cleanup. Throw in your diced tomato, onion, and/or carrots as a bonus.
3) Add honey to your journey cake for the ultimate satisfying hard-tack. Savory cakes are good, but like you said, you often crave something sweet afterwards. Cakes with honey last just as long but also satisfy the sugar AND salt craving.
Love the medieval/fantasy aesthetic and really enjoy your channel. Looking forward to seeing what you do next 👏
I liked your advice, common sense can be timeless
The fit looks awesome.
Thank you!
Hi I’m new here. I’ve been super into van life and backpacking type stuff and you basically are backpacking but... fabulously. And I LOVE IT. this makes me wanna be a medieval adventurer and go hiking in a cloak.
I mean this with utmost respect, I hope it didn’t come off as degrading or anything to what you do. Because I’m literally obsessed with and binge watching your videos lol
Hi Haylee! Welcome! How could I possible take offense? Thank you so much the the kind words an support. Probably wouldn't surprise you to learn I am very into Tiny Houses. Seems like these sorts of things go hand in hand. A simple life, full of adventure. Cheers!
During his last couple years as a scout, my son and I discovered that beef jerky makes a WONDERFUL addition to soups when on the trail. While not medieval-themed, we made ramen with additional dehydrated veggies. Made a great meal on a cold backpacking trip and wasn't just some standard freeze-dried Mountain House meals.
I've done the same thing! Both with Ramen and for camping it it works great!
could probably bring a jar of jam or relish to add some interest to a meal if it starts to feel same old
Great video Kramer. All good ideas. I would add in some rice people in the East have been using it for centuries and instead of butter I would go with ghee. You can buy it but its easy to make and lasts unrefirdgerated for a long time.
Nate
More cooking videos please! :D
Damn I love your channel.
Thank you!+
Soup sounds amazing! I wonder how heavy all of this food and water would be to carry around. Thanks a lot for the amazing video once again!
Since you have to boil soup in order to make it anyway, you might be able to get away with carrying less water, if you no where you are going hass relatively clean water
Forty-some years ago (no spring chicken, I ) on a adventurous camping trip, the person who was supposed to bring the pan, did not. I cut the round steak they did bring into strips, built a fire on a flat rock, and moved the fire along, cooking in its wake.
I've done the oatmeal millets, hardtack, & 'Summer Sausage" or Salami, but next I really want to try making & traveling with Pemmican!
You just going a leaf in the middle of it made me really laugh hard Because my brain went Hey a leaf right befor you
For the bacon grease just render it some and pour it into an empty container as it cools. Won’t need to be refrigerated and can be used to add flavor- or add flour and water to make a sort of gravy with salt and pepper or spices to put on Johnny cakes or rolls. Sauté the soups vegetables and lean meats in the bacon grease. Fats carry flavor, calories, and are preservative in nature.
LOL, “…down to the way their wheat was harvested….” Brilliant!
i'd bring a bag of dried raisins or all sorts of dried fruit, also works in a sweet soup. lentils are also nice to cook and keep you full and i feel like they have a good ratio to packing weight to stomach fullness also protein.
First Haaaaaa
All genuinely tho I've been looking for this type.of video for ages thank you bro
Hope I was able to deliver some of the information you were looking for
Oats can be made sweet or savory and also can be added to soups. I also find that a sweeter bread tends to stay fresh longer though I don't quite know why. I have been premixing dry ingredients in storage bags to mix and steam puddings at a camp sight or bake in a Dutch oven. Boston brown bread (steam), beer bread or shepherd's bread are some ideas. This video covers some things I have just been researching. Thank you!
On the liquid IV comment: Honied water. It was a thing and so common as to be rarely talked about. Adding a little bit of honey was also just a good way to get the "funk" out of water that's been in a skin for a day or two.