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General Food Topics • Re: Red Feather Canned Butter

April 18, 2017 anita 0

I just opened my first can, as it is getting old and I’m not moving it.

I’ll just say that as a Food Science major who was on the Dairy Products Judging Team (I know, almost as prestigious as Penn State Football in its day!) it isn’t the best butter. But it is butter, and if I didn’t have such finely honed taste buds, it would be fine. :smartass:

(Where is the snark emoji??)

Statistics: Posted by anita — Tue Apr 18, 2017 11:33 am


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General Food Topics • Red Feather Canned Butter

April 18, 2017 angie_nrs 0

I’ve heard some really good things about the Red Feather butter. I’d like to get some and give it a try. It would be nice to have some on hand and not have to worry about keeping it cold, either refrigerated or frozen. I do love me some butter! It makes everything better. ;)

Can anyone recommend a good place to purchase this without breaking the bank. It does look pretty expensive. The best price I have been able to find is $130 for a case of 24/12 oz. cans, making it $5.42 per can. Has anyone bought it cheaper than that recently? If so, where?

Statistics: Posted by angie_nrs — Mon Apr 17, 2017 10:41 pm


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General Food Topics • Red Feather Canned Butter

April 18, 2017 angie_nrs 0

I’ve heard some really good things about the Red Feather butter. I’d like to get some and give it a try. It would be nice to have some on hand and not have to worry about keeping it cold, either refrigerated or frozen. I do love me some butter! It makes everything better. ;)

Can anyone recommend a good place to purchase this without breaking the bank. It does look pretty expensive. The best price I have been able to find is $130 for a case of 24/12 oz. cans, making it $5.42 per can. Has anyone bought it cheaper than that recently? If so, where?

Statistics: Posted by angie_nrs — Mon Apr 17, 2017 10:41 pm


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General Food Topics • Re: New:Black Bean Burger Mix!

April 16, 2017 daaswampman 0

I would avoid this product as a serving has 120 calories and 460 mg of sodium. You get around 5% of your caloric needs, but 19% of your daily sodium. I have tried this product and the taste is not bad for bean burgers. A single serving is not going to satisfy anyone, other than a seventy pound dedicated lettuce eater.

A soy TVP is a better choice for long term storage and you can season it yourself. Lentils is the best alternative I have found for those not wanting meat. Really easy to make and lentils store well. Swamp

http://www.foodnetwork.com/recipes/food … il-burgers

Statistics: Posted by daaswampman — Sat Apr 15, 2017 8:47 pm


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General Food Topics • Re: Dehydrated Apple Sauce-Purchasing #10 Cans

April 15, 2017 rickdun 0
farmer_dude48 wrote:
I didn’t really know where to put this , but has anybody tried the free 72 hr emergency food supply add yet?? Is it worth it or just a scam??
Thanks Dave

Farmer, I have, not bad, just high is sodium and you can taste the salt, but if SHTF, you’ll be sweating it out from el-manual labor any way.

We actually have 5 (free) 72 hour kits, just pay shipping. Everytime I see it advertised on the FOX channel, I order another one. Just order the sixth one yesterday.

Statistics: Posted by rickdun — Sat Apr 15, 2017 7:44 am


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General Food Topics • Re: Sour Dough Starter

April 3, 2017 Cast Iron 0

Last Friday was pizza night as every Friday night is in our household.

Tried using the starter made with beer and using beer instead of milk . . . what a disaster. It was so bad, I ate one slice, picked the shrimp off the rest of the pizza and gave the rest to the chickens the next day.
That is how bad it was.

For pizza dough, stick with milk or half milk and half water.

Statistics: Posted by Cast Iron — Mon Apr 03, 2017 9:22 am


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General Food Topics • Re: Sour Dough Starter

April 3, 2017 DR1VENbyKNOWLEDGE 0
Cast Iron wrote:

DR1VENbyKNOWLEDGE wrote:Great, interesting stuff here all….. Unfortunately for me, its all French(Bread)…lol.

As an ABSOLUTE newbie to this, where would you recommend I get some good info starting my bread skills?

I of course found some resources already but am curious to veteran recommended links….

This is my current prepper goal…. Bread…. In its entirety – including easy starts thru grinding my own wheat.

Thank you guys for any quick links in advance….

Good joke.

I have had several books prior to this one, but this one really brought it home for me: https://www.amazon.com/Bread-Bakers-App … apprentice

Very nice….Thanks CI.(and all) :thumbup:

Statistics: Posted by DR1VENbyKNOWLEDGE — Mon Apr 03, 2017 8:38 am


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General Food Topics • Re: Sour Dough Starter

April 2, 2017 Cin 0

I made 8 and kid made 2 loaves of this bread in the last WEEK. Everyone loved it. I made a sourdough starter 5 days ago. I plan to use some of the starter as part of the liquid in the next loaf, to see what happens. This is really easy bread to make – just one caution if you use loaf pans – put it in two loaf pans – it overflows one.

http://www.alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

Statistics: Posted by Cin — Sun Apr 02, 2017 6:16 pm


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General Food Topics • Re: Fish: Store Bought in Mylar Pouch

March 31, 2017 rickdun 0

ReadyMom, I have eaten tuna from the pouch that was 3 years old, it was good, but yours is salmon and is 5 years old.

If you haven’t tried it, do what I do, I give the cat or dog just a little bit, if they eat it, I eat it, if they don’t, I don’t.

An animal seems to know if something is still good or if it’s too bad to eat, but, they’ve been known to eat 5 day old roadkill.

Statistics: Posted by rickdun — Fri Mar 31, 2017 2:18 pm


General Food Topics • Re: Fish: Store Bought in Mylar Pouch

March 31, 2017 rickdun 0

ReadyMom, I have eaten tuna from the pouch that was 3 years old, it was good, but yours is salmon and is 5 years old.

If you haven’t tried it, do what I do, I give the cat or dog just a little bit, if they eat it, I eat it, if they don’t, I don’t.

An animal seems to know if something is still good or if it’s too bad to eat, but, they’ve been known to eat 5 day old roadkill.

Statistics: Posted by rickdun — Fri Mar 31, 2017 2:18 pm


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General Food Topics • Fish: Store Bought in Mylar Pouch

March 31, 2017 ReadyMom 0

So, I’m inventorying my food preps and have these pouches stored from YEARS ago! I opened one with “Best By” date of 02/2012! Here’s a photo:image-65373.jpeg It actually smells pretty good! Texture is good. A bit dry, not ‘juicy’. So:

  • Has anyone used any of these products when they are REALLY old?
  • Can these pouches be trusted the same as a can?

Toss or Keep? (I’m such a wuss for trying things. And I know my fam will for sure turn their nose up at it. I’m thinking ‘toss’. :bored: -k

Statistics: Posted by ReadyMom — Fri Mar 31, 2017 1:13 pm


General Food Topics • Fish: Store Bought in Mylar Pouch

March 31, 2017 ReadyMom 0

So, I’m inventorying my food preps and have these pouches stored from YEARS ago! I opened one with “Best By” date of 02/2012! Here’s a photo:image-65373.jpeg It actually smells pretty good! Texture is good. A bit dry, not ‘juicy’. So:

  • Has anyone used any of these products when they are REALLY old?
  • Can these pouches be trusted the same as a can?

Toss or Keep? (I’m such a wuss for trying things. And I know my fam will for sure turn their nose up at it. I’m thinking ‘toss’. :bored: -k

Statistics: Posted by ReadyMom — Fri Mar 31, 2017 1:13 pm


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General Food Topics • Re: Sour Dough Starter

March 29, 2017 kappydell 0

not all yeastie beasties in the air are good for bread. Nor for good tasting fermentation. I consider it worth the expense to purchase the first time starter, then keep it going, that way I know what I will get and that it will taste decent.

Statistics: Posted by kappydell — Wed Mar 29, 2017 2:37 pm


General Food Topics • Re: Sour Dough Starter

March 29, 2017 kappydell 0

not all yeastie beasties in the air are good for bread. Nor for good tasting fermentation. I consider it worth the expense to purchase the first time starter, then keep it going, that way I know what I will get and that it will taste decent.

Statistics: Posted by kappydell — Wed Mar 29, 2017 2:37 pm


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General Food Topics • Re: Sour Dough Starter

March 21, 2017 Cast Iron 0
DR1VENbyKNOWLEDGE wrote:
Great, interesting stuff here all….. Unfortunately for me, its all French(Bread)…lol.

As an ABSOLUTE newbie to this, where would you recommend I get some good info starting my bread skills?

I of course found some resources already but am curious to veteran recommended links….

This is my current prepper goal…. Bread…. In its entirety – including easy starts thru grinding my own wheat.

Thank you guys for any quick links in advance….

Good joke.

I have had several books prior to this one, but this one really brought it home for me: https://www.amazon.com/Bread-Bakers-App … apprentice

Statistics: Posted by Cast Iron — Tue Mar 21, 2017 3:42 pm


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General Food Topics • Re: Sour Dough Starter

March 21, 2017 DR1VENbyKNOWLEDGE 0

Great, interesting stuff here all….. Unfortunately for me, its all French(Bread)…lol.

As an ABSOLUTE newbie to this, where would you recommend I get so good info starting my bread skills?

I of course found some resources already by are curious to veteran recommended links…. This is my current prepper goal…. Bread…. In its entirety including easy starts thru grinding my own wheat.

Thank you guys for any quick links in advance….

Statistics: Posted by DR1VENbyKNOWLEDGE — Tue Mar 21, 2017 1:38 pm


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General Food Topics • Re: Dehydrated Apple Sauce-Purchasing #10 Cans

March 21, 2017 LetsPrep11 0

The Emergency Essentials Applesauce is on sale ($20.52) right now through Walmart.com. Shipping on orders over $35 is Free. You do have to add sugar to this applesauce to make it taste like what we’re used to.

We also threw out dozens of 1/2 used jars of applesauce that got lost in the fridge. We switched to buying cases of the little cups and never have any waste. Haven’t had a problem keeping them rotated as the shelf life is pretty long.

https://www.walmart.com/ip/Emergency-Essentials-Applesauce-Mix-30-oz/46772414#about-item

Statistics: Posted by LetsPrep11 — Tue Mar 21, 2017 11:27 am


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General Food Topics • Re: Sour Dough Starter

March 21, 2017 watcher 0

The bread we made for St. Pats day was a variation of Jas Townsend multigrain bread with barm – https://youtu.be/0dtBjqIu5W8 – with two substitutions. The first was to use whole grain spelt flour in place of the whole grain wheat and the barley flour (the DS tries to avoid wheat flours). The second was to replace the water with more beer (the beer we used was a rye stout). The bread was excellent. Ate up some more of it today as reuben sandwiches.

Statistics: Posted by watcher — Mon Mar 20, 2017 10:06 pm


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General Food Topics • Re: Sour Dough Starter

March 20, 2017 Cast Iron 0
Drakenstead1 wrote:
Interesting responses to my post. At least a few of us are interested in good taste. I figure that making good bread with a renewable starter is not only a survival skill from the point of self reliance and sustainability but from the stand point of taste. One of the dangers of living off basic food stuffs, particularly LTS food is what I call “palate death”. I lived for a time in East Africa and witnessed famine first hand in the Karamoja district. I have seen people die in the abundance of food when it either is repetitive and bland or totally unfamiliar or alien to their culture. Staying alive and prosperous is not only about quantity but about taste as well.

The first loaf we made from this starter was just short of magnificent. It was on a par with the best old world European bread of my experience. I suspect that living in a farm house that is well over a century old has something to do with the variety and vigor of the yeast beasties and lactobacilli we caught. I’m fairly certain that it is also a matter of luck. I’d suggest that it takes several tries to get a good culture and that one should not be discouraged by failure. Failure is an integral part of the learning process. It seems to me to be a good idea to perfect this skill prior to an “event” rather than learn on the fly. Secondly I can say that life is too short to drink suboptimal beer or to eat lousy bread. I believe that beer and bread are absolute proof that G-d wishes us to be happy (In which I paraphrase the eminent Mr. Benjamin Franklin). There is also the consideration that not all strains of yeast are perfect for all kinds of flour. A culture that works with whole grains, wheat or others may be foul with a white all purpose flour. It also can work the other way as a culture suitable for that white flour may leave an attempted whole grain rye loaf suitable only as a boat anchor. As my Late Father advised me on my wedding night “keep trying until you get it right”.

Well said.

One reason why I think after a prolong period of time eating canned goods or MREs, some will be quite willing to trade things they normally would never consider for, say, fresh eggs.
E.g. see my The Fall, in prepper fiction. Bold, mine for emphasis.

I made some bread with some dough I made last week.
Imparted some very interesting flavors, reminded me of French bread, the crust was exceptionally crusty.
I made a starter today, using a Black&Tan beer. See what that tastes like in a week or so.

I have noted, when making pizza dough, using milk rather than water makes for a more tender crust.

Statistics: Posted by Cast Iron — Mon Mar 20, 2017 1:31 pm


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General Food Topics • Re: Sour Dough Starter

March 20, 2017 Drakenstead1 0

Interesting responses to my post. At least a few of us are interested in good taste. I figure that making good bread with a renewable starter is not only a survival skill from the point of self reliance and sustainability but from the stand point of taste. One of the dangers of living off basic food stuffs, particularly LTS food is what I call “palate death”. I lived for a time in East Africa and witnessed famine first hand in the Karamoja district. I have seen people die in the abundance of food when it either is repetitive and bland or totally unfamiliar or alien to their culture. Staying alive and prosperous is not only about quantity but about taste as well.

The first loaf we made from this starter was just short of magnificent. It was on a par with the best old world European bread of my experience. I suspect that living in a farm house that is well over a century old has something to do with the variety and vigor of the yeast beasties and lactobacilli we caught. I’m fairly certain that it is also a matter of luck. I’d suggest that it takes several tries to get a good culture and that one should not be discouraged by failure. Failure is an integral part of the learning process. It seems to me to be a good idea to perfect this skill prior to an “event” rather than learn on the fly. Secondly I can say that life is too short to drink suboptimal beer or to eat lousy bread. I believe that beer and bread are absolute proof that G-d wishes us to be happy (In which I paraphrase the eminent Mr. Benjamin Franklin). There is also the consideration that not all strains of yeast are perfect for all kinds of flour. A culture that works with whole grains, wheat or others may be foul with a white all purpose flour. It also can work the other way as a culture suitable for that white flour may leave an attempted whole grain rye loaf suitable only as a boat anchor. As my Late Father advised me on my wedding night “keep trying until you get it right”.

Statistics: Posted by Drakenstead1 — Mon Mar 20, 2017 1:18 pm


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General Food Topics • Re: Dehydrated Apple Sauce-Purchasing #10 Cans

March 20, 2017 watcher 0

I have. Dehydrated it in a Nesco dehydrator on fruit roll up trays. Dried it down to brittle. Used it on camping trips to add to oatmeal for breakfasts. Works great along with a little sugar and cinnamon. Also have made peach sauce for same reason and same way. A little sugar and non-dairy creamer into the oatmeal is good for that. If you don’t mind pink oatmeal same with strawberry sauce

Statistics: Posted by watcher — Mon Mar 20, 2017 6:07 am


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General Food Topics • Dehydrated Apple Sauce-Purchasing #10 Cans

March 20, 2017 ReadyMom 0

Has anyone tried dehydrated apple sauce from any of the prep-food vendors? I just threw out about 10 jars of apple sauce that was a number of years old. We didn’t use it fast enough (as the kids grew older) and it turned brown in the jars! I’m replacing it all with dehydrated or freeze dried. Live & learn, as you prep. :(

I found this sale going on, right now. https://www.thereadystore.com/saratoga- … pple-sauce -k

Statistics: Posted by ReadyMom — Sun Mar 19, 2017 10:48 pm


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General Food Topics • Re: Sour Dough Starter

March 19, 2017 arkieready 0

@watcher: I love jas. Townsend’ videos. There is quite a bit there we can glean.

My last sourdough starter flopped. I didn’t really use barm–my buddy gave me ale dregs, not the same. Not very flavorful, not much loft.
@cin: too cool has never been a problem for me, just slows it. But too warm and it turns “interesting” colors.

Statistics: Posted by arkieready — Sun Mar 19, 2017 4:45 pm


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General Food Topics • Re: Sour Dough Starter

March 19, 2017 Cin 0

I made a decent sourdough that lasted about 5 years. You have to make sure to keep it warm, even by an open window on a cool night can kill it.

2 cups of water, 2 cups of flour. Left in a warm spot, sponge developed a couple hours later. I’d feed it every 3 days, scoop of flour, about a cup of water. You can add yeast, but if you do, add a spoonful of sugar, helps it grow.

I used it to make pizza dough and bread. Pretty tasty.

When it died, I never re-started it, got sidetracked and stopped making my own dough. I plan to restart it in a few days when it warms up more.

BTW, I put it by a closed window, and it got sunlight every morning for a few hours.

Statistics: Posted by Cin — Sat Mar 18, 2017 8:15 pm


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General Food Topics • Sour Dough Starter

March 18, 2017 Drakenstead1 0

We finally got tired of failed sour dough attempts using boughten starters or recipes that are confusing and so varied as to be useless. We’ve kept some going well for a couple of years but eventually even if we follow the suggestions we find for renewal they tend to die off or start producing what looks like a swamp of weird growing things. There’s also the problem we had of a starter that works well with whole grains and flour made from rye, buckwheat or things like oats. What ever we used never seemed to give the bread the lift we wanted. Getting a real sour taste also has eluded us. So we gave up and tossed the rule book.

We put two cups of whole rye flour in a bowl and added two cups of luke warm water from our tap. Hard water seems to run contrary to a good culture so we used softened water from the appropriate tap. We left it in the summer kitchen for a week after which we were rewarded with a bubbling mass of beautiful sour smelling culture. I set aside a cup of it and added a cup of all purpose wheat flour and a cup of water to save for further use. I’ll add a cup of each today and keep stirring once a day for the next week then let it go dormant in a pint jar in the fridge or use it again, saving yet another bit for more use.
Going on instinct, we added two more cups of whole rye flour and one and three quarter cup of water. We lightly dusted the top with a bit more rye flour and covered the bowl with a cloth setting it back in the summer kitchen to work it’s magic. This morning we added a teaspoon of salt, two table spoons of oil and eight tablespoons of wheat gluten. We then stirred in two cups each of whole rye, whole wheat bread flour and white wheat bread flour. A vigorous session of kneading followed and we separated it into two loaves, formed them and put them in two oiled bread pans. We let them rise for a full four hours, cut a split in the tops, painted them with a bit of milk and a sprinkle of poppy seed. Fifteen minutes in the oven at 400 degrees with another hour at 360. We cooled them on racks and rushed to try as soon as possible to do so. The results are heavenly.

The problems we’ve had are as mentioned, hard water, with locking into a time for the sponge to work or the dough to rise. We’ve found that each flour or combination, each yeast and the temperature and humidity need to be taken into account. We can’t go by a recipe that says something needs to “rise for two hours”. This culture only needs one rise not the two that conventional yeast requires. Basically we needed to bake a lot of half good loaves to get to the place where we could use our experience and instincts to produce good bread. We needed the confidence to decide what to do based on what we know, what the various ingredients(especially the yeast) and the environment dictated.

Now if we can keep the yeast beasties alive were on the road to the real staff of life with no more flour and water paste eh.

Statistics: Posted by Drakenstead1 — Sat Mar 18, 2017 1:05 pm


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General Food Topics • Patriot Pantry deals on woot dot com

March 4, 2017 allen123 0

http://sport.woot.com/plus/emergency-fr … p_cnt_wp_2

1 week: $29.99
Heartland’s Best Mashed Potatoes (8 Servings)
Maple Grove Oatmeal (8 Servings)
Granny’s Homestyle Potato Soup (4 Servings)
Traveler’s Stew (4 Servings)
Blue Ribbon Creamy Chicken Rice (4 Servings)
Country Cottage Mac & Cheese (4 Servings)
Honey Coated Banana Chips (8 Servings)

4 week: $139.99
(16) Maple Grove Oatmeal
(10) Instant White Rice
(8) Heartland’s Best Mashed Potatoes
(8) Granny’s Homestyle Potato Soup
(8) Blue Ribbon Creamy Chicken Rice
(8) Traveler’s Stew
(8) Cheesy Broccoli & Rice Soup
(8) Country Cottage Mac & Cheese
(8) Honey Coated Banana Chips
(10) Chocolate Pudding
(8) Orange Energy Drink Mix
(16) Settler’s Whey Powdered Milk
(12) Buttermilk Pancake Mix
(8) Southwest Savory Rice
(4) Liberty Bell Potato Cheddar Soup

3 month: $349.99
(8) Strawberry Fields Cream of Wheat
(56) Maple Grove Oatmeal
(24) Granny’s Homestyle Potato Soup
(16) Traveler’s Stew
(20) Blue Ribbon Creamy Chicken Rice
(8) Liberty Bell Potato Cheddar Potato Soup
(16) Traditional Fettuccine Alfredo
(8) Cheesy Broccoli & Rice Soup
(24) Country Cottage Mac & Cheese
(32) Heartland’s Best Mashed Potatoes
(12) Creamy Stroganoff
(20) Instant White Rice
(30) Chocolate Pudding
(16) Honey Coated Banana Chips
(32) Orange Energy Drink Mix
(48) Settler’s Whey Powdered Milk
(8) Potatoes O’Brien
(8) Rancher’s Black Beans and Rice
(16) Pioneer’s Chili Mac
(24) Buttermilk Pancakes
(24) Southwest Savory Rice

Hope this sort of post is not against the terms here. Hope y’all are well and thought i’d pass this along in case anyone is looking to shore up reserves. I have no affiliation other than a passing interest in looking for deals online.

Allen123

Statistics: Posted by allen123 — Sat Mar 04, 2017 11:55 am


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General Food Topics • Quinoa prices slowly coming down

March 2, 2017 broden 0

seems more and more must be becoming available to market which makes sense

every year at tax refund time we order 50 pounds of red quinoa from ifsbulk

last year it was 150 something dollars (including shipping)

this year it was 130 something dollars (including shipping)

we vac seal it in a brown paper bag inside the vac bag 5 pounds per

eating 3 year old quinoa now .. not a problem so far

Statistics: Posted by broden — Thu Mar 02, 2017 3:11 pm