http://time_andagain.insanejournal.com/ ([identity profile] time_andagain.insanejournal.com) wrote in [community profile] slt_archive2010-07-04 10:58 am

(no subject)

Who: Mitsuru, Syaoran, Lizard McDeadcarcass, anyone
Where: Outside the cave entrance
When: Day 145, late morning
What: science experiments and meat! a winning combo!

[Two (slightly bloodied up) boys coming out of the caves after having snuck off at ridiculous o'clock in the morning today -- victorious! They've got themselves a nice little fatty lizard which is floating on home behind them courtesy of some wind magic. Which creates a mini hurricane of wind for anyone nearby when it's released. WHHHOOOOOSH.]

How many strips will we need?

[identity profile] byallmeans.insanejournal.com 2010-07-04 07:53 am (UTC)(link)
We can go again soon. This was mostly to determine a method that would keep the meat.

[identity profile] sillyrabitricks.insanejournal.com 2010-07-04 07:56 am (UTC)(link)
[blink...blink...]

Pickling, salting, smoking. There's a method of sealing in jars but we don't have any.

[identity profile] byallmeans.insanejournal.com 2010-07-04 08:01 am (UTC)(link)
You learned about it where you're from?

What methods do we have the materials to manage here?

[identity profile] sillyrabitricks.insanejournal.com 2010-07-04 08:03 am (UTC)(link)
Claude can probably build a smokehouse. Or I could use Vulpecula's if I trade with them. Salt I can get more than enough of.

I have no idea how to pickle things.

But smoking and salting are things we can definitely so.

[identity profile] byallmeans.insanejournal.com 2010-07-04 08:04 am (UTC)(link)
You need a special house for smoking?

[identity profile] sillyrabitricks.insanejournal.com 2010-07-04 08:10 am (UTC)(link)
To do it properly. There's doing it for flavor sure. But doing it for preservation needs a lot more time. The house thing helps. You can do a lot at once and leave it there longer unattended.

[identity profile] byallmeans.insanejournal.com 2010-07-04 08:19 am (UTC)(link)
And pickling? How do you do that?

[identity profile] sillyrabitricks.insanejournal.com 2010-07-04 08:21 am (UTC)(link)
I think its...salty water. I'm not sure entirely on that one. I know there's liquid.

[identity profile] byallmeans.insanejournal.com 2010-07-04 08:29 am (UTC)(link)
How much salt would have to go onto the meat to keep it?

[identity profile] sillyrabitricks.insanejournal.com 2010-07-04 08:30 am (UTC)(link)
Completely covering it. But don't worry about the amount.

That's something I can get us plenty of without cost. I know where it's located.

[identity profile] sillyrabitricks.insanejournal.com 2010-07-04 08:41 am (UTC)(link)
A little, but I can make it there and back without being gone too long.

[identity profile] sillyrabitricks.insanejournal.com 2010-07-04 07:58 am (UTC)(link)
It's not trouble.

How hurt are you? Need patching up?

[identity profile] sillyrabitricks.insanejournal.com 2010-07-04 08:09 am (UTC)(link)
I'll patch you guys both up, then I can teach you how to butcher it properly.

[identity profile] sillyrabitricks.insanejournal.com 2010-07-04 08:18 am (UTC)(link)
That's fine. It may take some experimenting since I never actually did it. But I'm familiar with the concepts so we should be able to work it out.

They can also stretch it by saving all the nonperishable rations. We can do the same.