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Larryh86GT
Sergeant Major
Welcome from WNY. Nice photo.
rebel brit
Sergeant Major
Welcome aboard, that's a great pic.
Welcome, enjoy
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Welcome from the Shiloh/Pittsburg Landing Forum and North Mississippi! Be sure and visit the Forum soon.
Regards
David
Regards
David
WayaAtli
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Thank you
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Greetings from Germany and welcome aboard from The Traveler's Companion and Soldiers, Politicians, & Other Men forum! 
Are you in the pic in your opening post? Love the fog of war.
Are you in the pic in your opening post? Love the fog of war.
WayaAtli
Cadet
- Joined
- Apr 5, 2019
- Messages
- 13
View attachment 334439
Attached is one with me in it.
No sir, I’m not in that one.Greetings from Germany and welcome aboard from The Traveler's Companion and Soldiers, Politicians, & Other Men forum!
Are you in the pic in your opening post? Love the fog of war.
Attached is one with me in it.
Last edited:
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WayaAtli
Cadet
- Joined
- Apr 5, 2019
- Messages
- 13
View attachment 334505Today was hardtack backing day.
Here’s the recipe I used:
hardtack recipe
You can make hardtack almost identical to what sailors, troops, and pioneers have been eating (minus the weevils!) by following this simple recipe:
4-5 cups of flour
2 cups of water
3 tsp. of salt
Mix the flour, water and salt together, and make sure the mixture is fairly dry. Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides. Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375˚ (or 350˚ if you have a convection oven).
When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it’s delicious!
Here’s the recipe I used:
hardtack recipe
You can make hardtack almost identical to what sailors, troops, and pioneers have been eating (minus the weevils!) by following this simple recipe:
4-5 cups of flour
2 cups of water
3 tsp. of salt
Mix the flour, water and salt together, and make sure the mixture is fairly dry. Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides. Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375˚ (or 350˚ if you have a convection oven).
When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it’s delicious!
Last edited:
WayaAtli
Cadet
- Joined
- Apr 5, 2019
- Messages
- 13
I’m the one with hands up.Greetings from Germany and welcome aboard from The Traveler's Companion and Soldiers, Politicians, & Other Men forum!
Are you in the pic in your opening post? Love the fog of war.
WayaAtli
Cadet
- Joined
- Apr 5, 2019
- Messages
- 13
Today was hardtack baking day.
The recipe I used:
hardtack recipe
You can make hardtack almost identical to what sailors, troops, and pioneers have been eating (minus the weevils!) by following this simple recipe:
4-5 cups of flour
2 cups of water
3 tsp. of salt
Mix the flour, water and salt together, and make sure the mixture is fairly dry. Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides. Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375˚ (or 350˚ if you have a convection oven).
When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it’s delicious!
The recipe I used:
hardtack recipe
You can make hardtack almost identical to what sailors, troops, and pioneers have been eating (minus the weevils!) by following this simple recipe:
4-5 cups of flour
2 cups of water
3 tsp. of salt
Mix the flour, water and salt together, and make sure the mixture is fairly dry. Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides. Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375˚ (or 350˚ if you have a convection oven).
When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it’s delicious!
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ModeratorWelcome to CWT from the Smoky Mountain side of North Carolina. Just jump right in and enjoy.
WayaAtli
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- Messages
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Thank you
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Polloco
Sergeant Major
Howdy + Welcome from Texas!
Thread Medic- Joined
- Aug 16, 2015
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- 12,818
Welcome! I'm not sure about the "delicious" part, but I'll take your word for it! I enjoyed your great photos and I am looking forward to your perspective in our discussions! Enjoy!
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