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How I Would Cook in the Wasteland

Updated on April 14, 2020
Incomplete Research profile image

Metromain are what you could call a food lover in the working class. He had never cooked lobster, but makes the best white fish ever.

There is no secret that I love Fallout, Mad Max and everything post apocalyptic related. I also loves food very much, specifically simple food with lots of natural flavor.

If I would find my way to the wasteland, I would probably boil everything over fire and make a sort of soup. Sure, you would need lots of water, but compared to fried, the food will be slightly different every day and prevent you from going mad.

Disclaimer.

If you are looking for non-perishable food for eating in the wasteland, you have come to the wrong article. This article is about preparing and cooking food in a wasteland-chic way, even if you are indoor in you kitchen at home.

So this will be the only time I mentioning hardtack and MRE-food.

What you will need...

  • 1 cast iron pot - For the main boiling
  • 1 cast iron pan (if cooking on a stove) - For pre-frying meat
  • 1 Stainless steel tray - for serving and putting cooked food aside temporary

And limit yourself to a small arsenal of tools for the authenticity. I personally use:

  • 1 large knife
  • 1 large cutting board
  • 1 ladle
  • 1 spatula

Now choose starch

For you to feel full, you need a starch. It will also give you nutrient and energy so you are able to wander and combat all day.

Choose whatever you can find. Potato, pasta, noodles, rice, root vegetables and so on.

These things work with probably anything. And if you are fighting for survival in the wasteland, you may not be able to choose.

My potatoes always sprout for some reason.
My potatoes always sprout for some reason.

The Broth

The broth should be fairly simple. Just take the spices and herbs that you like.

I personally go for some onion, fresh garlic, cayenne, salt and pepper.

Everything else

And everything else is whatever you can find. Preferable is at least one kind of meat or more, and one kind of vegetable or more. Or maybe just meat.

Either raid your trusty freezer or go outside for that questionable meat and suspicious herbs.

Use how much or how little you want.

(frozen) chicken legs, (frozen) swedish meatballs, coconut milk, beans, carrots, mushrooms, eggs, (frozen) bacon, (frozen) fish, (frozen) pork and (frozen) sausage.
(frozen) chicken legs, (frozen) swedish meatballs, coconut milk, beans, carrots, mushrooms, eggs, (frozen) bacon, (frozen) fish, (frozen) pork and (frozen) sausage.

Preparation

Fill the pot with water and butter the pan. Put your ingredient for the broth in the water.

Setup the cutting board and knife for the food preparation (optional)

Set the pot and pan on heat.

The cooking method

The broth needs as much heat as possible to start boiling. And when it is boiling, it should boil hard.

I personally like to fry every meat product before putting them in the water, even if it's already processed. It's for the taste and completely optional as even raw meat will be cooked in the boiling water.

And if I use onion, I fry it first thing and then move over to other things.

This is how I go:

  • Make the broth and heat
  • Fry the onion and put it in the broth. Don't clean the pan.
  • Fry all the meat product one by one before putting them in the broth. Start with pork and chicken so they can get as mush cooking time as possible. Don't clean the pan between products if you don't need to. And if you need to, take som of the broth and put it in the pan and then pour it back.
  • After all the meat, you put the vegetables in. It doesn't matter if it's frozen or fresh.
  • If the starch takes long time to cook (like whole potatoes), this is the time to put them in.
  • Let it boil for some time until the meat is done.
  • When the meat is finished, fish it out from the pan and put it in the tray.
  • If your starch just take some minute to cook (diced potatoes, noodles, rice and pasta), put em' in. Place the tray with the meat on top of the pot so the steam keeps it warm.
  • When the starch is done. Put the meat back in the pot and let it sit and mix for a short time. If you want, you can thicken the broth and make a stew.
  • When done, take a paste ladle or something that doesn't do liquid and but everything on the tray. Then take a regular ladle and transfer as much liquid you want.

And then it's done!

Enjoy with your loved one or just when you needs to be alone.

No mater which ingredient you choose, I'm confident it's perfect. And it's great sided with absolutely nothing. Or maybe a dash mayonnaise.

Comments

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    • PDXfoodfan profile image

      Rida Verduax 

      12 months ago from Seattle

      I agree with the cast iron! You can't go wrong and they will last forever.

    working

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