The continent of Antarctica has the Atlantic Ocean to the north and west, the Indian Ocean to the northeast and east, the Pacific Ocean to the southeast and south.
It does NOT have any cities or capital.
In reference to the flag, the continent is governed internationally under the Antarctic Treaty System.
It does NOT have an official language because it has no indigenous population or permanent residents.
The climate is by far the coldest of any continent, and temperatures range from -4F to 128.6F.
There are NO staple foods, or native cuisine. All foods are imported via ships or plane for the research stations and expeditions.
https://www.britannica.com/place/Antarctica
PEMMICAN (https://www.themeateater.com/cook/recipes/pemmican-the-original-hunters-trail-food):
- 1 lb. venison jerky
- 1 lb. rendered bear fat or substitute with wild boar fat, beef suet etc.
- ½ lb. dried cranberries, blueberries etc.
- ½ lb. pine nuts or substitute with cashews or walnuts
- Drying meat is a simple process that can be done in the oven or a dehydrator. But instead of using plain dried meat, you can also use jerky. The salt cure will increase shelf-life and add flavor.
- Whether you are using jerky or plain dried meat, you must have a very dry product to make pemmican properly. You want jerky that cracks and crumbles when bent. Grind the dried meat or jerky into a rough powder. You can use a food processor to do this quickly. Do the same with the dried berries and nuts.
- Next, you’ll need to mix the dry ingredients with rendered (cooked and liquefied). You can substitute duck fat, pork fat or beef suet for bear fat.
- Once the pemmican is well-mixed, you’ll need to pour it into a mold to set up. Muffin pans or cookie sheets work well for this. After the pemmican has rested, remove each piece from the muffin pan or cut the pemmican into blocks on the cookie sheet and then package pieces individually with a vacuum sealer to keep them clean while out in the field.
This is how myfruit pemmican turned out. I put too much tallow in it, so will have to try again. The flavor was good though!
FROZEN CHOCLATE CREAM (A No-Churn Ice Cream Recipe from the Antarctica) (https://food52.com/story/13165-a-no-churn-ice-cream-recipe-from-antarctica-good-even-not-in-sub-zero-temperatures):
- 7 oz. bittersweet chocolate
- 3 C whipping cream
- ¼ C sugar
- 1 pinch salt
- Finely chop the chocolate and place it in a bowl. Pour the cream into a heavy-bottomed pot over medium heat and warm it until it begins to steam and a few bubbles appear on the surface. Whisk in the sugar and salt and simmer until dissolved. Remove the cream from the heat immediately and pour it over the chocolate. Stir gently with a wire whisk to make sure that all the chocolate has come in contact with the hot cream; let it rest for a few minutes, then stir slowly until smooth.
- Pour the chocolate cream into a metal bowl or pan and cool to room temperature, stirring occasionally to keep a skin from forming. Cover with wax paper and chill in the refrigerator until cold (about 1 1/2 hours), then move it to the freezer to harden. Let soften for about 5 minutes before serving.
This turned out REALLY good and very rich! I added some freeze-dried cookie bites.
I also decided to get a freeze-dried meal like they would have there. All in all this turned out better than I anticipated!!
