I've been looking for a long-lasting emergency food I don't have to rotate often, that can sit in my GHB for months or years and still give nutritional value. So I finally got off my duff and made THE classic survival food, a batch of Hard Tack. To me it tastes like Grape Nuts cereal, in a solid form. Nothing obnoxious about it (other than being excessively hard); just doesn't have much flavor. Reportedly, if kept from moisture & air, tack can last for 50 years or more, although that may apply to double or quad-baked crackers, not sure. There are reports of CW soldiers being issued Tack made for the Mex-Am war, 20 years previous. Custer's men didn't like their Tack, which was 6 years old. Today we get to "cheat," mine's vacuum packed (via a FoodSaver) and in the GHB. Should afford about 120 carb calories for each 3x3" cracker. The ol' timers didn't try to eat them as crackers, they're too hard--they were generally crumbled up into coffee or broth. I've also read you can soak them overnight and then fry them in butter for a "hard tack waffle" but haven't tried that yet. Recipe if you're interested, dead simple to make, virtually impossible to screw it up: 1-1/2 c flour 1/2 c water (or less, if you can get a dough ball with less) 1/2 t salt Cut each to 3x3” size and poke with sixteen holes, either while whistling Dixie, humming the Battle Hymn of the Republic, or singing a sea chanty while occasionally pausing to yell "YARR!", your choice. Bake a half hour at 375 F, flip, and bake another half hour on the other side. To double bake (getting out any remaining water, which improves shelf-life), let the biscuits cool and then put them in the oven again at a lower temperature to banish the last traces of moisture. If you add shortening, butter, or sugar, you'll get a tastier, more edible cracker. But the shelf life will be much reduced.