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Infographic: Ten Most Common Emergency Food Fails
shtfplan.com ^ | 11-16-13 | Mac Slavo

Posted on 11/16/2013 6:32:36 PM PST by dynachrome

You have your 1,000 pounds of wheat. Your 500 gallons of water and enough ammo to make Chuck Norris jealous but the question remains, are you truly prepared? Just because you’ve been prepping for twenty years doesn’t mean you haven’t made some mistakes along the way. It’s not enough to just have your emergency food storage, you have to be able to store it, eat it and even move it if things really get crazy.

(Excerpt) Read more at shtfplan.com ...


TOPICS: Chit/Chat; Health/Medicine; Miscellaneous; Society
KEYWORDS: food; preparedness; preppers; shtf; storage
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To: JoeProBono

you certainly love your sardines. LOL. They were my favorite childhood snack, on crackers.


121 posted on 11/17/2013 5:20:04 AM PST by MomwithHope (Let's make Mark Levin's The Liberty Amendments a reality!)
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To: GeronL

plastic grocery bags???


122 posted on 11/17/2013 5:20:45 AM PST by MomwithHope (Let's make Mark Levin's The Liberty Amendments a reality!)
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To: Mamzelle
What is the bad surprise in store for me?

Especially with the Corona grain mill, the effort required to produce bread for one day will take you about an hour of hard work, and the quality of the flour will not be anything close to what you buy in bags.

That means any loaf you make from it will be a very heavy, dense bread that most people in the US are unfamiliar with.

You should practice and experiment with the setup to at least become familiar with the effort involved and the product that you can make.

/johnny

123 posted on 11/17/2013 5:21:41 AM PST by JRandomFreeper (Gone Galt)
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To: MomwithHope

124 posted on 11/17/2013 5:25:31 AM PST by JoeProBono (SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
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To: Mamzelle

I don’t know about hand mills. I never tried one.


125 posted on 11/17/2013 5:26:10 AM PST by metmom ( ...fixing our eyes on Jesus, the Author and Perfecter of faith....)
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To: JRandomFreeper

For one loaf of bread, which i make three or four times a week, I need three cups of flour. I was looking at a mill in Lehman’s which is hand cranked. I understand I’d need to pass the grain through a few times. You’re saying I shouldn’t do this?


126 posted on 11/17/2013 5:27:01 AM PST by Mamzelle
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To: MomwithHope

127 posted on 11/17/2013 5:27:58 AM PST by JoeProBono (SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
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To: greeneyes
I have yet to find a hand mill that produces anything like the flour that Americans are used to, without a simply enormous amount of effort.

There are electric mills out there that do a good job.

Just having a Corona mill and wheat berries is the equivalent to having some open pollinated seeds stored and thinking you can grow a garden if you've never gardened before. It's not going to happen.

/johnny

128 posted on 11/17/2013 5:28:05 AM PST by JRandomFreeper (Gone Galt)
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To: JoeProBono

Add a cup of hot tea with milk, and leave the sardines whole on the cracker and that would be perfect!


129 posted on 11/17/2013 5:28:42 AM PST by MomwithHope (Let's make Mark Levin's The Liberty Amendments a reality!)
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To: JoeProBono

Now that’s just gross!


130 posted on 11/17/2013 5:29:19 AM PST by MomwithHope (Let's make Mark Levin's The Liberty Amendments a reality!)
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To: Mamzelle
You may have to do it that way. What I'm saying is that you need to actually try it out, and see what is going to be required in the way of effort and equipment. The flour should be sifted at each pass to separate the finer flour from what needs to be re-run. How fine of a tamis or sieve do you have?

The flour that you get will be unlike the flour that you buy and will behave differently when you make your bread. That is mainly because of particle size and ability to form gluten.

It's important to experiment before you need it, and know what you are going to have to put out in effort and what you will get.

/johnny

131 posted on 11/17/2013 5:39:13 AM PST by JRandomFreeper (Gone Galt)
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To: JoeProBono
THAT is a good looking breakfast. Needs stewed tomatoes with it though. And beer.

/johnny

132 posted on 11/17/2013 5:40:11 AM PST by JRandomFreeper (Gone Galt)
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To: metmom
I've made flour with everything from neolithic stone querns to coffee grinders. Hand mills are an improvement over a neolithic quern. Barely. Works different muscles anyway.

/johnny

133 posted on 11/17/2013 5:42:33 AM PST by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

Well since you are indulging me here—my favorite flour is White Lily Bread Flour. Maybe I should forget about trying to mill my own. But I hear it is very tasty.


134 posted on 11/17/2013 5:43:52 AM PST by Mamzelle
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To: Mamzelle
The flavor of freshly ground flour is wonderful. I've had some directly from the Pioneer mills when we did a tour of their facilities.

I do grind my own wheat when I make bread, but for every 750 grams of commercial flour, I only use about 80 grams of my flour, because here at home, I just can't get the particle size small enough. But the flavor is amazing.

I make all of my own baked goods here.

If required, I can make bread with 100% of my own ground flour, but I won't be expecting the same loaf I get from my standard 'daily bread' recipe.

The heavy, dense bread IS really good with soups, etc... in the middle of winter. Not so much for PB&J sammiches, though.

/johnny

135 posted on 11/17/2013 5:51:36 AM PST by JRandomFreeper (Gone Galt)
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To: jacquej

You give them too much credit. It’s more like 20 seconds rather than 10 minutes before they get bored learning about tomatoes. Besides, it’s not like old people know anything because, well, you know, they’re old. Their little worlds revolve around tweets. If tomato growing isn’t from one of their friends’ tweets, it’s not worth their time. That said, lil missy b, with her head in her iphone and who has the stupidest parents on earth, moved out to the country last semester and started .... wait for it.... are you sitting down.... a garden and kept it alive to get some squash and cucumbers.


136 posted on 11/17/2013 6:09:37 AM PST by bgill (This reply was mined before it was posted.)
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To: JRandomFreeper

Pioneer Mills acquired Whilte Lily! Interesting. Did you know that?


137 posted on 11/17/2013 6:11:59 AM PST by Mamzelle
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To: jacquej

I’m not a senior - on my way at 47... but I hear what you’re saying.


138 posted on 11/17/2013 6:12:44 AM PST by AD from SpringBay (http://jonah2eight.blogspot.com/)
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To: B4Ranch

Ocean shore fishermen here think they will fish from shore as usual. I think they will catch the fish...maybe build the driftwood fire...maybe plank and cook the fish...and maybe eat it. At what point in the cycle will someone just take it from them?

I’m not counting on the food from there!


139 posted on 11/17/2013 6:16:00 AM PST by 3D-JOY
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To: JRandomFreeper

I have made lots of bread in many ways, lately I like my bread machine a lot for the convenience and the pleasure of my my family. I wouldn’t make it very often at all without the machine. A good loaf, with inexpensive White Lily puts me back about 65 cents a loaf if I get the flour on sale. I tried bulk flour from Sam’s, all the other brands, including the King Arthur bread flours, and none made as light and fair a loaf as White Lily. Also, their All Purpose flour is very close to a light pastry flour for its lack of gluten. The mill is out of Knoxville.


140 posted on 11/17/2013 6:16:42 AM PST by Mamzelle
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