Picture Sundays: An Altoid Box EDC

Altoid Box EDC

Reader Ben Wison sent sent an email about his EDC (everyday carry), along some photos,

Wanted to let you see my EDCs. enjoyed your posts, and figured I would share my improvised Altoids tin. The dividers are made from empty tins cut and riveted in place. My next addition is a iron thin envelope under the mints containing a mini survival kit.

Ben promises an update once the mini-survival kit is assembled.

Want to see more EDC “pocket dump” photos? Check out everyday-carry.com.

Got a favorite Altoid box project? Leave a link . . .

How To Make a Cotton Ball Fire Starter

In this video you’ll learn how to make a cotton ball fire starter. It’s easy:

Rub some petroleum jelly in a couple of cotton balls and store them in a pill bottle. That’s it. We got five and half minutes of burn time–most of that strong flame–out of the ball we made for this video. Them dead dinosaurs burn good!

Make some of these and the next time you need to start a fire in a hurry, or under less-than-perfect conditions, you’ll be a happy camper.

You can download a copy of this video here.

How to Cook Broadleaf Plantain

The last plantain in our yard–the only one which survived the long, brutal summer without water. The winter rains, which are just beginning, will have plantain sprouting all over Southern California soon.

We’re big fans of foraging teacher Pascal Baudar. He approaches wild foods like no one else we know–as a gourmet experience. Combining Old World traditions, Native wisdom and a good deal of culinary invention, Pascal and his partner, chef Mia Wasilevich push foraged food to “the next level.” In fact, together they run a website called Transitional Gastronomy dedicated to just this idea.

If you want to learn how to make your foraged food delicious, go see Pascal and Mia. If you live around LA or are planning a visit you can hook up with them through MeetUp. And you should definitely check out Pascal’s foraging website, Urban Outdoor Skills. Both of their websites feature “food labs” which have some of the most inventive wild food recipes I’ve seen anywhere.

On a recent visit to Urban Outdoor Skills, I was very excited to find he’d developed a cooking technique for broadleaf plantain (Plantago major, the common weed, not the banana relative). Though I know plantain is very nutritious, it is also bitter and heavily veined, so I prefer to collect it as a medicinal herb. I infuse it into oil that I put into salves and creams and I use it as a fresh poultice on itchy bites and hives. But eating it? Meh. I’ll put baby leaves in a salad. Erik has sprinkled the leaves on pizzas--and I’ll eat anything on a pizza. The seeds can be collected and used in seedy applications. But all in all, the flavor and tough texture of plantain left me uninspired.

Trust Pascal to figure out how to cook the stuff. He boiled it, testing often, and found a sweet spot: the exact time it takes to boil out of the bitterness, but still leave the leaf intact. The short story: 3 minutes for young leaves and 5 for old ones, so 4 minutes works for a mixed batch. This makes a tender cooked green with an almost seaweed-like texture. Go to his site for all the details and an extra bonus: an Asian-style sauce to make this dish sing.