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i don't want to start a thread, but like cleek said in a recent post,
maybe the answer is that we are not exercising our immune systems enough
these days, coupled with the fact that we all are so protected from so
many things that we just plain ain't as hardy as we used to be . . .
now, I am not one who unabashedly longs for "the good old days" [does
the phrase bubonic plague ring a bell?], rather i simply point out what
may be an unavoidable dilemma - what i sometimes call "the Rome
syndrome." The basic thesis is that as we get more and more "advanced"
and economically rich as a society, we inevitably are sowing the seeds
of our ultimate destruction, for it is the hard times that made us, as a
society, "tough enough" - and it is the good times that make us, as a
society, "too soft" . . . whether we are talking about immune systems,
physical strength, willingness to take personal responsibility, ability
to endure pain or discomfort, etc.
What is so great about long distance hiking is that it allows us a small
bit of a chance to face a few of those more testing issues - after which
we always can retreat back into our "advanced" cocoons! :)
thru-thinker [rambling on tonight!]
> The egg discussion brings up fond memories of my younger days. (Not the
> practical joking)
> My grandparents and great grandparents were minimalists in their prime and
> later years. I can still remember baskets of eggs on the kitchen counter,
> fried fatback sitting out, the same for butter. I still recall sandwiches
> being wrapped in waxed paper and placed in paper bags. No heavy use of
> ziploc's or coolers when they went out into the woods.
> It makes you wonder - as technology advances - how much of it do we really
> need? I'm not knocking it but I don't remember getting seriously ill from
> eating at my relative's place . . . nor did we ever hear of them getting
> sick from their cooking/eating practices. Is it maybe that the "processed
> foods" that we depend on more these days are manufactured less "soundly"
> than they were back then?
> How much of the older ways are still applicable today? . . . more than eggs
> on the counter, I'm sure.
> May be time to thumb through a few Foxfire books.
> At 01:47 PM 10/23/2002 -0400, you wrote:
>> The following site has an excellent e-article on storing eggs without
>> refrigeration. Apparently it is based on what people did
>> And it supports the wax theory. If the egg pores are closed, the egg
>> not spoil too easily.
>> The product at this site says it will keep eggs up to one year without
>> refrigeration " And is referred to in several sites about storing eggs
>> without refrigeration.
>> From a canoeist site:
>> Store eggs in a camper's plastic egg carton or, better yet, in its
>> cardboard (not foam) carton with additional cardboard duct-taped
>> around it.
>> Then put in a plastic bag. Try to get farm fresh eggs rather than store
>> bought (they last longer). Eggs should last for 5 days or more without
>> refrigeration. Medium eggs have a thicker shell than Large eggs and so
>> transport better. NEVER crack open eggs into another container to
>> -- to do so is inviting salmonella!!
>> From a yacht racing site:
>> Cheese: Hard cheeses (like mozzarella and parmesan) can last for up to
>> months without refrigeration. Softer cheeses can be stored in a chunk of
>> muslin that has been dipped in vinegar, which prevents the growth of
>> Eggs: Eggs spoil because the shells are slightly porous, so seal the
>> eggs by
>> rubbing them with Vaseline or lard to plug the pores. For shorter
>> dip the egg for 2-5 seconds in boiling water to seal the inner liner
>> of the
>> egg. Test eggs by putting them in cold water: fresh ones sink, bad ones
>> William "The Hungry Turtle"
>> -- My Doctor put me on a diet --
>> From the AT-L mailing list est. 1995
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>> From the AT-L mailing list est. 1995
> Need help? http://www.at-l.org
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- [at-l] Eggs
- From: email@example.com (Bushwacker)