The stuff I make is thinner than the classic “clack clack” version, which makes it a bit easier to break into pieces. Makes a neat soup cracker: break into bits, put in with a can of soup before microwaving.
I brought mine to something like a (fantasy) Ren Fare where my friends and I went as pirates (who would have guessed with my username 🫣). We used our Flintlock replicas to smash the sea biscuits into pieces, and then let those soak a bit in grogg. Made a great snack 😋
I also made hellfire stew once, which is basically diced bacon with crushed hardtack, fried. Season to taste., I think I used salt, pepper, sage, ginger, kind of whatever random stuff I pulled out of the cabinet and thought would “go together.”
I’d advise soaking the hardtack in some liquid first (beer? wine?), or you’ll overcook the bacon before the hardtack gets soft enough to be properly edible. Still, it was really kind of good.
I made some years ago, I wanted to try what the seamen ate. I still have some left, good thing it doesn’t go bad xD
Have a couple limes too so you don’t get scurvy
The stuff I make is thinner than the classic “clack clack” version, which makes it a bit easier to break into pieces. Makes a neat soup cracker: break into bits, put in with a can of soup before microwaving.
Ah sounds nice, I’ll have to try that 🤘🏻
I brought mine to something like a (fantasy) Ren Fare where my friends and I went as pirates (who would have guessed with my username 🫣). We used our Flintlock replicas to smash the sea biscuits into pieces, and then let those soak a bit in grogg. Made a great snack 😋
I also made hellfire stew once, which is basically diced bacon with crushed hardtack, fried. Season to taste., I think I used salt, pepper, sage, ginger, kind of whatever random stuff I pulled out of the cabinet and thought would “go together.”
I’d advise soaking the hardtack in some liquid first (beer? wine?), or you’ll overcook the bacon before the hardtack gets soft enough to be properly edible. Still, it was really kind of good.
That sounds amazing, thanks for sharing