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Post by crackshotcerberus on Oct 16, 2014 13:00:56 GMT -5
For me luxury rations would be meat that we either farmed or caught our selves. That and coffee. Used to have that for breakfast until the freezer broke down (over a thousand dollars of meat gone with an intolerable scent to go with it.) Actually even beans and rice the way I cook them would be luxury rations for most people.
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Post by qbspy on Oct 17, 2014 0:32:49 GMT -5
Sounds Javatin. I love simple foods. You gonna pack that to space?  |
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Post by Cory Trese on Oct 17, 2014 23:51:51 GMT -5
grävling are you peeling the apples? Someone more knowledgeable can correct me if I'm wrong but I seem to remember my friend saying that apple peels were a good source of natural pectin... Cook with the skins. Then strain it, as you want a clear gelé. And as for the marmalade I keep the skins on, of course. The pithy part of the citrus peels should be loaded with pectin. But I still get soup sometime. Hmmm. Just read www.finecooking.com/articles/how-to/get-fruit-jellies-jams-gel.aspxMaybe my mountain ash gelé isn't acidic enough? It makes sense that you'd cook things requiring incredible patience. You've certainly shown this attribute in spades on this forum. So glad to have you with us! |
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Post by ntsheep on Dec 18, 2014 23:34:55 GMT -5
Cadar rations,  |
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AA
Templar
Torps away!
Posts: 1,382 
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Post by AA on Dec 19, 2014 0:49:00 GMT -5
Fire one of those torps at me  |
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Post by dayan on Dec 19, 2014 2:53:12 GMT -5
To me, luxury rations mean anything thats either not cost effective or contains too much bulk per serving to keep as a standard ration aboard a confined space. Example: I freaking ADORE some flavors of cliff bar as a quick and tasty replacement for breakfast on those few occasions I'm up early. However- the bars are roughly three times the size of a Mainstay lifeboat ration, and nearly about the same in caloric value. (Mainstays aren't horrible if you like coconut, and are certainly better than nothing- but are pretty bad compared to cliffs).
You can't live on either of these indefinitely, they aren't designed for it (same with MREs) but you get the idea. NASA has been experimenting with a few different takes on renewable foods, from hydro and aquaponics to Chlorella and Spirulina algaes, which grow very rapidly and cover almost all nutritional bases for humans.
Storywise, Just about anything can be a luxury item based on what kind of space you have to deal with. Smaller hulls like your atmo haulers, shuttles, strike fighters, ect- luxuries are going to be whatever you can cram into your own personal space and/or weight allowances. In Shadow of Shalun- something like pop tarts or hot pockets were luxuries on a small craft. Larger hulls MAY have more space to deal with luxuries. To captain Sanda- her idea of luxuries were a walk-in deep freezer and an advanced water and reclamation system for fulls shower facilities.
Obviously the games don't get that in-depth, but having logged some hours aboard a commercial crewboat when I was younger, some of this stuff is very familiar.
Me personally? Greek olives, tomato-basil feta cheese, a nice hard sopressotta, good Italian bread and extra virgin olive oil. Honey too.
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Post by ntsheep on Dec 19, 2014 13:05:18 GMT -5
dayan, in case I never said it before, the Pop Tart scene in the comic was priceless. It also did show a neat bit of realism. Your point about limited space for storage is very valid. I lived in an RV for 8 years, I know how hard it can be trying to put a lot of things in a small space. I've heard about the algaes and would like to try them but it does remind me of Soylent Green 
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Post by dayan on Dec 19, 2014 14:59:59 GMT -5
dayan, in case I never said it before, the Pop Tart scene in the comic was priceless. It also did show a neat bit of realism. Your point about limited space for storage is very valid. I lived in an RV for 8 years, I know how hard it can be trying to put a lot of things in a small space. I've heard about the algaes and would like to try them but it does remind me of Soylent Green I routinely eat dried and salted kombu, a kind of Japanese seaweed, and ate sea lettuce and other forms of seaweed as a kid when I first got into orienteering and Civil Air Patrol. It all tastes similar enough to me that it doesn't matter. I think some of what I tried is considered algae. The big issue With long term use is finding ways not to get sick of it. I don't think algae is quite as versatile as soy products. Theres an outfit actually called Soylent after the movie that produces a meal replacement drink thats supposed to cover all nutritional basis- just add water. (Real life water-fuel perhaps). Kinda reminds me of what they ate aboard ship in The Matrix. |
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Post by ntsheep on Dec 19, 2014 15:19:03 GMT -5
I've made my own sushi rolls before, so I've had that type of seaweed. Your right that you need to find ways to "mix it up" or as good as it is for you, seaweeds and algaes can get old quick. In another thread someone had mentioned there was a real company now called Soylent. I found it funny and scary at the same time. We're only eight years (2022) away from the timeline of the movie. The book's was 1999. One of those thing that makes you go "hmmmmmm?"
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Post by dayan on Dec 19, 2014 15:58:31 GMT -5
Fiction influences the future. Whether its Star Trek communicators or the 'shadownet' BBS from Shadowrun having a real life modern equivalent on TOR.
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Post by ntsheep on Dec 19, 2014 16:44:02 GMT -5
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Post by Cg on Dec 19, 2014 17:30:47 GMT -5
I've been eating mold, for some time now. It's that QUORN stuff.
Wikipedia.
"Mycoprotein is derived from the Fusarium venenatum fungus and is grown by fermentation using a process similar to the production of beer or yoghurt.[2] The carbon footprint of Quorn Frozen Mince in the UK is claimed to be 70% less than that of beef.[3] The fungus culture is dried and mixed with egg albumen, which acts as a binder, and then is adjusted in texture and pressed into various forms."
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Post by grävling on Dec 21, 2014 17:11:15 GMT -5
 Lussebullar. Saffron bread. (and my lover, who makes them best, just made tons of them today! for Christmas!) |
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Post by Cg on Dec 21, 2014 18:44:00 GMT -5
Lussebullar. Saffron bread. (and my lover, who makes them best, just made tons of them today! for Christmas!) That looks interesting. What's the texture like when eating it grävling? |
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Post by Cg on Dec 21, 2014 18:47:47 GMT -5
Looked it up and the description is "buttery". Bigger versions are called cakes and baked in a bread tin. Hmmmmm. I wonder if they are available in the UK. I like trying new things. |
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