I learned a bit. A satellite (like N Korea's) can cause an electric surge can be localized or can cover complete US. Anything electrical would be wiped out. So think about no phone, tv, computer, lights, cooking, water, heat/AC, transportation, fridge/freezer, washer/dryer, planes fall from the sky, boats stranded at sea.....nothing works. Where might you and your family be when this happens. And would take several years to restore as each transformer is blown and parts made in China. It would then be living like pioneers, carrying buckets of water, cooking over a fire, no refrigerated foods so hunt, fish and forage.
Can also occur from a solar EMP like a sun flare.
If I were you I'd learn canning instead of worrying about crispy tenders.
I pressure can everything esp chix soup (low salt, water content), ground meat, bacon, anything. Squeeze the last bits of meat, marrow and flavor from a rotisserie chix carcass. I use the big Presto canner. Canners were in short supply last year, had to wait a long time to get my 2nd one.
I learned a bit. A satellite (like N Korea's) can cause an electric surge can be localized or can cover complete US. Anything electrical would be wiped out. So think about no phone, tv, computer, lights, cooking, water, heat/AC, transportation, fridge/freezer, washer/dryer, planes fall from the sky, boats stranded at sea.....nothing works. Where might you and your family be when this happens. And would take several years to restore as each transformer is blown and parts made in China. It would then be living like pioneers, carrying buckets of water, cooking over a fire, no refrigerated foods so hunt, fish and forage.
Can also occur from a solar EMP like a sun flare.
If I were you I'd learn canning instead of worrying about crispy tenders.
I'll never buy canned chicken from the store again. Home canned dark meat is the BEST! We've have this one for about ten years. Awesome unit, love it!
https://www.allamericancanner.com/All-American-21-Quart-Pressure-Canner.htm
I pressure can everything esp chix soup (low salt, water content), ground meat, bacon, anything. Squeeze the last bits of meat, marrow and flavor from a rotisserie chix carcass. I use the big Presto canner. Canners were in short supply last year, had to wait a long time to get my 2nd one.