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What food to bring on a 24-hour bus trip?

by (40)
Updated November 27, 2014 at 3:08 AM
Created February 09, 2011 at 1:16 AM

Any recommendations for food that will still be good near the end of a 24-hour bus trip? Preferably something delicious, fat/protein-dense stuff.

I contemplate bringing hot soup/broth in a thermos, but that will only stay warm for a limited time. Only other option I can think of is lacto-fermented food, perhaps live sour cream. Any other ideas?

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40 · March 25, 2011 at 11:44 PM

I've read it now, and it is indeed a terrific book. I highly recommend it. Thanks, Rob.

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1665 · February 10, 2011 at 10:23 AM

Here are some links for long term storage: http://www.thepigsite.com/articles/600/processing-a-pig-for-meat#9 and http://www.traditionalfrenchfood.com/confits.html

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1665 · February 10, 2011 at 10:11 AM

I have done some confits, but I have never done it for optimal preservation. Usually I just do it to preserve leftovers of duck or some other fowl for a couple of weeks. I simply take the duck fat (and add some rendered lard if needed) and the leftover meat, add some spices (maybe timian, pepper, crushed juniper berries if it's a wild goose) and some salt. Then I cook in the fat for 30 minutes or so, and pour in a sterilized jar. This has only gotten better over the couple of weeks I've stored it.

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4883 · February 10, 2011 at 2:46 AM

Jon, there's a terrific book about pemmican written by a man named Vihjalmur Stefansson (the same Stefansson who is famous for the Bellview experiment). It's called "Not By Bread Alone." A later edition of the same book was called "The Fat of the Land." I think you may enjoy it. Among other things he explains how pemmican made it possible for 18th century explorers to travel long distances in North America. No other food would have weighed so little and sustained the explorers for such long periods of time.

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40 · February 09, 2011 at 4:54 PM

Awesome. I'll keep this in mind for future camping/hiking trips. This looks like the ultimate solution for long term preservation, although there are probably better options for short term preservation.

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40 · February 09, 2011 at 4:46 PM

Great idea. I like these traditional preservation techniques, but I have no idea how to do it properly for optimal preservation. Do you have any links to instructions that explain it?

75e0dbaedc62b8838747607f6ce0f2b8
40 · February 09, 2011 at 4:40 PM

Thanks, lots of great ideas in there. I recently stocked up on cod liver paté which doesn't seem to smell as much as other types of canned fish.

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18701 · February 09, 2011 at 3:02 PM

Good point David!

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492 · February 09, 2011 at 1:43 AM

Sounds like the perfect time for a twenty-four hour fast!

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10 Answers

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82166cc32b6cf26de33b69f58fb583b1
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4883 · February 09, 2011 at 5:26 AM

Pemmican (dried meat mixed with rendered animal fat) is the ultimate travel food because:

  • It's almost nutritionally complete.

  • It has more calories for its weight than any other paleo food except pure fat (but pure fat isn't nutritionally complete).

  • It lasts for years without refrigeration -- longer than any other ready-to-eat food.

  • It's a real paleo food, not a modern food that "paleo" dieters have decided is okay to eat.

Unfortunately, pemmican has two drawbacks:

  • You have to make it yourself. (U.S. Wellness sells something they call pemmican but it contains water and requires refrigeration. It's not real pemmican. Real pemmican has no water in it.)

  • Some people don't like the taste. (I like it.)

75e0dbaedc62b8838747607f6ce0f2b8
40 · February 09, 2011 at 4:54 PM

Awesome. I'll keep this in mind for future camping/hiking trips. This looks like the ultimate solution for long term preservation, although there are probably better options for short term preservation.

82166cc32b6cf26de33b69f58fb583b1
4883 · February 10, 2011 at 2:46 AM

Jon, there's a terrific book about pemmican written by a man named Vihjalmur Stefansson (the same Stefansson who is famous for the Bellview experiment). It's called "Not By Bread Alone." A later edition of the same book was called "The Fat of the Land." I think you may enjoy it. Among other things he explains how pemmican made it possible for 18th century explorers to travel long distances in North America. No other food would have weighed so little and sustained the explorers for such long periods of time.

75e0dbaedc62b8838747607f6ce0f2b8
40 · March 25, 2011 at 11:44 PM

I've read it now, and it is indeed a terrific book. I highly recommend it. Thanks, Rob.

2b8c327d1296a96ad64cdadc7dffa72d
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1688 · February 09, 2011 at 1:48 AM

jerky, nuts, hard boiled eggs.

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823 · February 09, 2011 at 2:19 PM

Although I often practice IF, fasting in this case would not be my choice because of the tedium of riding the bus. Unless you have some great books or movies with you, I would stick to the eggs, nuts, cold meat. Being bored AND fasted sucks!

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18701 · February 09, 2011 at 3:02 PM

Good point David!

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1902 · February 09, 2011 at 8:58 PM

I just discovered salmon jerky--there are several websites that sell it preservative-free. A little expensive, but delicious, and higher in protein than beef jerky.

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1665 · February 09, 2011 at 10:39 AM

Will there be food at the end of the journey? If so, then I'd just recommend you fast. It's the most hassle free option by far!

If you are asking about food that you want to consume at the end of the journey, I'd recommend confit or p??t?? with aspic on top. It can stay in room temperature without going bad for a few days. You can even buy them at the store, as long as you read the ingredient list.

75e0dbaedc62b8838747607f6ce0f2b8
40 · February 09, 2011 at 4:46 PM

Great idea. I like these traditional preservation techniques, but I have no idea how to do it properly for optimal preservation. Do you have any links to instructions that explain it?

F6c1df7d5699661bd1f0d6d0a6c17fc6
1665 · February 10, 2011 at 10:11 AM

I have done some confits, but I have never done it for optimal preservation. Usually I just do it to preserve leftovers of duck or some other fowl for a couple of weeks. I simply take the duck fat (and add some rendered lard if needed) and the leftover meat, add some spices (maybe timian, pepper, crushed juniper berries if it's a wild goose) and some salt. Then I cook in the fat for 30 minutes or so, and pour in a sterilized jar. This has only gotten better over the couple of weeks I've stored it.

F6c1df7d5699661bd1f0d6d0a6c17fc6
1665 · February 10, 2011 at 10:23 AM

Here are some links for long term storage: http://www.thepigsite.com/articles/600/processing-a-pig-for-meat#9 and http://www.traditionalfrenchfood.com/confits.html

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20787 · February 09, 2011 at 4:30 AM

Put some water bottles in the freezer and freeze the water. Get a cooler and pack steak, or whatever you like. Pack the cooler with the food and frozen water bottles right before you leave the house. The meat will stay cool for a long time and even when warm is safe through the day. But if worried, just eat it in the first 12 hours or so. Cheese stays good for many days out of the fridge as long as it doesn't get so hot as to melt. Cheese and meat are an old standby for me on day trips. WHole oranges handle inclement weather very nicely (not car, cold car, whatever), as does beef jerky. Canned stuff like salmon, tuna, etc are always safe, but I personally don't usually do stinky food like fish when I am away from a sink to wash my hands. If you do more carbs, make your own trailmix with some craisins and nuts and maybe a few dark chocolate chips to add pizzaz. Or save the chocolate for desert by just eating a few chocochips with some fresh cut banana. Niether require refrigeration unless it is very hot out. Sometimes I will gently fry some diced apple with butter and cinnamon and bring that on day trips. It doesn't need refrigeration if only out for 24 hours. Tastes best heated but also good cold.

75e0dbaedc62b8838747607f6ce0f2b8
40 · February 09, 2011 at 4:40 PM

Thanks, lots of great ideas in there. I recently stocked up on cod liver paté which doesn't seem to smell as much as other types of canned fish.

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295 · February 09, 2011 at 2:44 AM

I'll add to that home made guacamole or an avocado, dried or fresh coconut meat, nuts and preferably macadamia nuts (to avoid over eating Omega-6's), any type of dried cold cut meat.

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106 · February 09, 2011 at 2:55 AM

Pemmican, macadamia nuts, hard boiled eggs.

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15226 · August 13, 2011 at 12:41 AM

some good suggestions here, also consider a container of mashed sweet potatoes (with lots of butter). It lasts for a while without refrigeration or you can bring an ice pack maybe. And it tastes really amazing with some hard boiled eggs.

sardines and mackerel work well, ya probably wanna eat them off the bus though

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0 · August 12, 2011 at 11:22 PM

bring a tv dinner and cook it on the bus engine

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