I have done all of the things you've said. Just need more time and some help to start again. I have literally thousands of dollars of equipment to assist in this process.
I won't sniff it, but my softened water remnant looks an awful lot like powered sugar or that other white stuff that is sold at high dollar amounts.
Since we picked up ours so we could have water available for steam machines for ourselves (no stores can keep it in stock any longer) we are constantly using it & giving that water to neighbors & fam that can't find it.
I like my little flour mill, it's Italian- Marcato marga mulina is the name. Makes flour, bran, and rolls oats.
I haven't canned in awhile. My water bath canner was big when I did. I have an all American pressure canner new in the box. The Squeezo Strainer is great for making sauces and ketchup. I usually buy pasta but I have a pasta machine and it is fun to make, but at 50 cents to $1 a box it is hard to justify the time.
The oil press and larger grain mills are all more for a SHTF scenario but I have used them and they're great. I just had to set up a beefier desk in the garage to use them bc the kitchen table is too light and flimsy when you start cranking.
Any low acid oxygen free environment offers the potential for growth of botulism bacteria and the offshoot of botulism toxin.
Also iirc low or high sugar, I forget which.
So dried fruit is pretty safe because the sugar is kept in the fruit but meat or things that might ever have touched the ground like garlic and onions have the potential to carry spores and to then develop botulism
And I don't really know the best way to combat it yet.
Vitamix is also great but I can't even fit mine on the counter where I live so it only comes out for specific purposes. Counter and kitchen space is my big issue.
Hijacking your comment to put out a pizza recipe, to get everyone healthier.
You also save a TON of money.
You'll never go to a pizza joint again, when you make a $3 pizza with fresh ingredients by hand, at home. Over a decade for me.
Make a full hydration poolish the day before (you can do this the same day, but you get more flavor with 18-24 hr rest in the fridge):
200 grams water
5 grams honey (or sugar, but honey is better)
5 grams yeast
200 grams All Purpose Flour
Use a 2qt or larger container with lid
Mix, rest at room temp (65-90°F) for 1 hour
Put in fridge overnight 18-24hrs.
This is where you can use it directly, after the 1 hr rest.
When you're ready to make the pizza dough:
The poolish you made
300 grams Bread Flour
300 grams water
20 grams salt
200 grams All Purpose Flour
I suggest a mixer or bread maker to mix it... unless you like doing the whole stretch thing.
Mix for 15 min... let it autolyse.
Shape and stretch into a loaf, and let it sit for 1 hr, covered with a damp cloth, or cloiche.
Break in 4-6 dough balls.
Top it as you like it.
Don't use a pizza stone, look for a pizza steel. Do not use pizza steel recipe, this one is better, theirs is doughy, this is NY Style.
If you want a Chicago style pizza, use the Pizza Steel 72 hour recipe.
Start with your baby food, if you have a baby. Blend what you are eating, if made from scratch. If you are having a Hamburger , broil or fry without oil in a fry pan (Most ground meat has a high enough fat content you won’t need extra oil. If you do need oil, use extra virgin olive oil, avocado oil or grape seed oil). Purée in a blender or mini food processor with juice from cooked vegetables. Cook squash, carrots, broccoli and purée. Ripe peaches, berries, cooked prunes purée well. You can strain the berries through a sieve to remove the seeds. It is very easy and takes next to no time. Buy organic if possible, and source grass fed/grass finished beef. Source out the nearest in your area. Invest in a freezer or two or three. You might be able to become your neighborhood grocer (under the table). Anyone looking to start a small business should think of baby food: organic, no preservatives, no additives, no salt, no refined sugar-all natural. If the intent was not to make us sick, all foods would be made without salt, corn syrup, sugar. Use natural sweetness: maple syrup and honey.
Also not stressed enough is just knowing how to cook. You don't need tons of shit on your food to make it taste better if you know how to cook in the first place. Youtube (yes, F them) has TONS of professional chefs literally giving away knowledge. A perfectly cooked steak needs nothing. Eat as close to foods natural state as you can.
This is also where local networking comes into play. It's not economical to make say a batch of ketchup for just yourself. If there was a guy locally that would make gallon batches at time and sell it off fresh, then you can buy it for money or you could be producing something that can be bartered or sold off yourself.
I've only made the Julia Child version. It takes all day, but I love doing it, like once a year. She really teaches how to work 17th the ingredients to maximize the flavors. For example, you use lardon. Had never heard of lardon before this recipe. And you boil it. So, it was very interesting. 🙂
I use a 6 quart old corning ware container, like your grandma had, and brown the meat. Tomorrow I'll inbox you the Julia Child recipe, if you don't mind imgur. You do everything in the oven. It takes hours and hours but OMG is very worth it.
My next kitchen tool will be a sous vide. Dad & baby bro started using them & I was floored at how awesome the toughest cheapest cuts of beef came out on medium rare.
Big pot of water, a bag & your meat. You will thank me late ;)
My dad snagged his from Walmart for $60 or $80, he can't recall the price. Now he uses it 4-5 times per week for the past month because the meat is soft enough to chew for him again.
I believe that in the near future these are things you could barter with your neighbors: I will make you two loaves of bread for a bottle of catsup! I will clean your gutters for two home cooked meals! I will ow your lawn for the summer if you paint my home exterior.
It's not economical to make say a batch of ketchup for just yourself.
Huh? Why not? I'd say it's more space prohibitive than 'economical'. Stuff on the shelf has chemicals in it. Someday, those chemicals might do something to you. I'd say, you are amortizing the "economics" by being healthier later in life.
I personally, I’m not upset about all the food plants getting burnt down. They’ve been poisoning us for years, so I don’t think it’s a big loss. Sometimes I think it may be even the white hats that are burning them down, because they know. Everything is corrupt. And I mean everything. The more processing food plants that burned down, the less poisonous food that’s going to go out to the stores. Yes I agree 100% we need to start going our own vegetables and doing our own canning
If you make it into almond flour, there are a ton of keto recipes. My husband has been doing keto, and I make him some almond flour biscuits from scratch that aren't too bad, and can be frozen. I haven't tried any bread recipes yet.
Below is the biscuit recipe we use. If you omit the cheese, they are good with gravy. If you leave the cheddar cheese in, and add garlic, they're very similar to the cheddar bay biscuits at Red Lobster.
Our forefathers gave up the homesteads to buy into this evil system. There was a reason they did. Farming is great, working all day to provide for you and your loved ones. But one bad season and everything turns to shit. This was also done in time when bandits were rather few. Now if the shit hits the fan, you'll have hordes coming to your door for your bounty of riches.
You're not wrong, I'm trying to prepare. But they aren't going to let conservatives who are growing their own supplies live in peace while their in control.
Get some wheat online, get a grain mill, and get a bread machine. You will always have fresh, delicious bread with no additives. It's so easy. Once you have made your own flour and then bread, you will feel very powerful, in the sense of being self reliant.
So true. In 5 years hubby and I have turned our home on a 1300 sqm block into a food producing haven while still working for income. Excess produce is jarred stored pickled etc. Once you really read the labels you will never go back.
I have done all of the things you've said. Just need more time and some help to start again. I have literally thousands of dollars of equipment to assist in this process.
I would add a water distiller to your list. You wouldn’t believe what is left behind after distilling water.
I won't sniff it, but my softened water remnant looks an awful lot like powered sugar or that other white stuff that is sold at high dollar amounts.
Since we picked up ours so we could have water available for steam machines for ourselves (no stores can keep it in stock any longer) we are constantly using it & giving that water to neighbors & fam that can't find it.
I like my little flour mill, it's Italian- Marcato marga mulina is the name. Makes flour, bran, and rolls oats.
I haven't canned in awhile. My water bath canner was big when I did. I have an all American pressure canner new in the box. The Squeezo Strainer is great for making sauces and ketchup. I usually buy pasta but I have a pasta machine and it is fun to make, but at 50 cents to $1 a box it is hard to justify the time.
The oil press and larger grain mills are all more for a SHTF scenario but I have used them and they're great. I just had to set up a beefier desk in the garage to use them bc the kitchen table is too light and flimsy when you start cranking.
Yeah, that's one thing I have stuff to make but never did - cheese!
I'll give that a try. I have a vacuum sealer so in theory I could make, dehydrate, and seal the pasta for later.
My reading about botulism kinda put the kibosh on the vacuum sealing.
True. That might work
Any low acid oxygen free environment offers the potential for growth of botulism bacteria and the offshoot of botulism toxin.
Also iirc low or high sugar, I forget which.
So dried fruit is pretty safe because the sugar is kept in the fruit but meat or things that might ever have touched the ground like garlic and onions have the potential to carry spores and to then develop botulism
And I don't really know the best way to combat it yet.
This is how I learned to love Julia Child. I watched Julie/ Julia. Got me fired up.
Vitamix is also great but I can't even fit mine on the counter where I live so it only comes out for specific purposes. Counter and kitchen space is my big issue.
Yeah ketchup with anything is my crack cocaine- hell, ketchup ON crack cocaine haha.
I need to learn how to make crack cocaine- I mean ketchup!
Hijacking your comment to put out a pizza recipe, to get everyone healthier.
You also save a TON of money.
You'll never go to a pizza joint again, when you make a $3 pizza with fresh ingredients by hand, at home. Over a decade for me.
Make a full hydration poolish the day before (you can do this the same day, but you get more flavor with 18-24 hr rest in the fridge):
200 grams water
5 grams honey (or sugar, but honey is better)
5 grams yeast
200 grams All Purpose Flour
Use a 2qt or larger container with lid
Mix, rest at room temp (65-90°F) for 1 hour
Put in fridge overnight 18-24hrs.
This is where you can use it directly, after the 1 hr rest.
When you're ready to make the pizza dough:
The poolish you made
300 grams Bread Flour
300 grams water
20 grams salt
200 grams All Purpose Flour
I suggest a mixer or bread maker to mix it... unless you like doing the whole stretch thing.
Mix for 15 min... let it autolyse.
Shape and stretch into a loaf, and let it sit for 1 hr, covered with a damp cloth, or cloiche.
Break in 4-6 dough balls.
Top it as you like it.
Don't use a pizza stone, look for a pizza steel. Do not use pizza steel recipe, this one is better, theirs is doughy, this is NY Style.
If you want a Chicago style pizza, use the Pizza Steel 72 hour recipe.
This is EXACTLY why you see all the fires destroying these places. I think the White Hats are doing this because of what they learned is in the food.
I really hope this is the case.
Start with your baby food, if you have a baby. Blend what you are eating, if made from scratch. If you are having a Hamburger , broil or fry without oil in a fry pan (Most ground meat has a high enough fat content you won’t need extra oil. If you do need oil, use extra virgin olive oil, avocado oil or grape seed oil). Purée in a blender or mini food processor with juice from cooked vegetables. Cook squash, carrots, broccoli and purée. Ripe peaches, berries, cooked prunes purée well. You can strain the berries through a sieve to remove the seeds. It is very easy and takes next to no time. Buy organic if possible, and source grass fed/grass finished beef. Source out the nearest in your area. Invest in a freezer or two or three. You might be able to become your neighborhood grocer (under the table). Anyone looking to start a small business should think of baby food: organic, no preservatives, no additives, no salt, no refined sugar-all natural. If the intent was not to make us sick, all foods would be made without salt, corn syrup, sugar. Use natural sweetness: maple syrup and honey.
The only thing I would add to that is to preserve them in jars rather than freezer. They are already threatening the Midwest with rolling blackouts.
Yes, that would involve canning then for the individual. If starting a business, definite production in jars not plastic pouches.
Also not stressed enough is just knowing how to cook. You don't need tons of shit on your food to make it taste better if you know how to cook in the first place. Youtube (yes, F them) has TONS of professional chefs literally giving away knowledge. A perfectly cooked steak needs nothing. Eat as close to foods natural state as you can.
This is also where local networking comes into play. It's not economical to make say a batch of ketchup for just yourself. If there was a guy locally that would make gallon batches at time and sell it off fresh, then you can buy it for money or you could be producing something that can be bartered or sold off yourself.
Boeff Bourginione is a tough dish!
I've only made the Julia Child version. It takes all day, but I love doing it, like once a year. She really teaches how to work 17th the ingredients to maximize the flavors. For example, you use lardon. Had never heard of lardon before this recipe. And you boil it. So, it was very interesting. 🙂
I use a 6 quart old corning ware container, like your grandma had, and brown the meat. Tomorrow I'll inbox you the Julia Child recipe, if you don't mind imgur. You do everything in the oven. It takes hours and hours but OMG is very worth it.
I bought a cow off one of my cousins a few years ago. You quickly realize a cow isn't made of ribeyes. :)
My next kitchen tool will be a sous vide. Dad & baby bro started using them & I was floored at how awesome the toughest cheapest cuts of beef came out on medium rare.
Big pot of water, a bag & your meat. You will thank me late ;)
My dad snagged his from Walmart for $60 or $80, he can't recall the price. Now he uses it 4-5 times per week for the past month because the meat is soft enough to chew for him again.
Bro was telling me it makes brisket easy.
I believe that in the near future these are things you could barter with your neighbors: I will make you two loaves of bread for a bottle of catsup! I will clean your gutters for two home cooked meals! I will ow your lawn for the summer if you paint my home exterior.
Huh? Why not? I'd say it's more space prohibitive than 'economical'. Stuff on the shelf has chemicals in it. Someday, those chemicals might do something to you. I'd say, you are amortizing the "economics" by being healthier later in life.
I personally, I’m not upset about all the food plants getting burnt down. They’ve been poisoning us for years, so I don’t think it’s a big loss. Sometimes I think it may be even the white hats that are burning them down, because they know. Everything is corrupt. And I mean everything. The more processing food plants that burned down, the less poisonous food that’s going to go out to the stores. Yes I agree 100% we need to start going our own vegetables and doing our own canning
Excellent post--excellent points, all of them. I cook from scratch but condiments are packaged. 😞
I can't count the number of times I added oil too fast to my mayo LoL
I bought my husband a nut milk maker for his birthday last year. He LOVES it. One bag of almonds lasts for months and he has milk regularly!
I could never find the nipples on an almond. Kudos to your husband!😉
If you make it into almond flour, there are a ton of keto recipes. My husband has been doing keto, and I make him some almond flour biscuits from scratch that aren't too bad, and can be frozen. I haven't tried any bread recipes yet.
Below is the biscuit recipe we use. If you omit the cheese, they are good with gravy. If you leave the cheddar cheese in, and add garlic, they're very similar to the cheddar bay biscuits at Red Lobster.
https://thebigmansworld.com/keto-almond-flour-biscuits/
Edit to add: I bet the honey almond paste you have would make some delicious banana and/or zucchini bread...
Shit the front door! I now need a nut Miller to try this amazing sounding banana bread!
Our forefathers gave up the homesteads to buy into this evil system. There was a reason they did. Farming is great, working all day to provide for you and your loved ones. But one bad season and everything turns to shit. This was also done in time when bandits were rather few. Now if the shit hits the fan, you'll have hordes coming to your door for your bounty of riches.
You're not wrong, I'm trying to prepare. But they aren't going to let conservatives who are growing their own supplies live in peace while their in control.
Great comment ☝️
maybe we could use this thread to share specifics that we have experience with? whether it be recipes, processes, etc.
I'll start. I have not actually tried this yet, because I only recently got a dehydrater.
** tomato slices:
dehydrate at 135 for 6-8 hours (more as needed)
can pulverize to powder and store in jars
to use the tomato powder:
2 parts powder to 1 part water = tomato paste
1 part powder to 6 parts water = tomato sauce
Do you grow your tomatoes too?
I grow them as much as possible. This year is not looking that great so far on that front.
Get some wheat online, get a grain mill, and get a bread machine. You will always have fresh, delicious bread with no additives. It's so easy. Once you have made your own flour and then bread, you will feel very powerful, in the sense of being self reliant.
https://imgflip.com/i/6jv9p4
My wife sent me this. Thought of you. Slightly unrelated but not really.
https://www.foxnews.com/media/kirk-cameron-parent-movement-homeschooling
Excellent post--excellent points, all of them. I cook from scratch but condiments are packaged. 😞
So true. In 5 years hubby and I have turned our home on a 1300 sqm block into a food producing haven while still working for income. Excess produce is jarred stored pickled etc. Once you really read the labels you will never go back.
Do you remember the video a couple years back of the Kelloggs employee peeing all over the cereal on the conveyor belt going to the packaging line?
Outstanding post. I call grocery stores bait boxes.
Excellent post. It's something I've been working on for years with limited success.
It’s too bad all the unhealthy food plants aren’t being destroyed instead of chickens and turkeys
Lol who the fuck has time for all this? ESPECIALLY living in an apartment? If you work from home then sure.