I never knew until today that there was a picture. I think 4 men were lost.
Posted on 03/09/2012 8:34:23 AM PST by Kartographer
Weekly Preppers Thread.
>>Just for the look on the guys face when you pull it out and point it at him. ;-)<<
Then you tell him “if you think this is big, you ought to see my hunting rifle.”
Then you tell him “If you think this is big, I have to tell you this is my wife’s gun.”
I worked on one diesel.
The USS Bonefish, SS 582
The air just reeks of diesel.
It’s everywhere.
But the 637 class boats left you reeking of Amine.
It is what it is
I never knew until today that there was a picture. I think 4 men were lost.
We picked up some awesome hiking socks for the whole family. Also picked up some glow sticks and dozens of eggs! Still have to buy the mineral oil, but plan on dehydrating/powderizing some of them as well. Will be drying some more apples and garlic cloves (not at the same time) soon.
Saw a great idea on this week’s Doomsday Preppers for making fuel bricks from paper and leaves. We’ll be looking into that soon too!
Pig boat dolphins !!!!!
That's terrible.
We were docked in our home port of New London when the USS Thresher went down in April 1963. A heart-breaking day.
Do eggs have to be hard boiled before being pickled?
Not exactly the one
still became president. What did our forefathers say. We pledge our lives, our fortunes. I knew the risks.
Yes
Donna
Sounds like you have done your homework on the dry/instant milk.
Where did you decide to buy yours?
Also, In your experience, does the process of canning meat make a tougher cut more tender?
Thanks
Stove Fuel Homemade BriquettesOn Doomsday Preppers this week one technique caught my eye.
In case you didn't watch it, a guy was making stove fuel from shredded newspapers mixed with leaves.
He mixed them up in water into a thick slurry and let them age a few days.
Then he put the mixture in a homemade form and squeezed most of the water out.
When removed from the form the end product looks something like a fat donut.
Then he sets the briquettes out to air dry before storing them for use.The form looked like it was made from a 1" PVC pipe inside a 4" to 6" PVC pipe.
If you are interested try to catch the re-run of the episode that ran this week.
Here is a link to a PDF showing a similar technique.
http://tinyurl.com/8ynyse7
My sister bought it.. I think she bought a case at be beprepared.com
She also bought eggs. I thought both were reasonable based on the decade of shelf life.
Funny. I just found this on amazon for 39.00. It’s a 4 brick maker. It’s next on my list. Look for two pot refrigeration. Two clay pots with sand. Amazing. I think it’s also called zero pot. Youtube has video.
If you have no objection to Youtube.
Thanks for the info.
I ate a lot of dried eggs in the service.
Once you learn how to make them they are okay.
The amount of water and the cook time make a lot of difference.
They will taste even better when we are hungry and the supermarket shelves are empty!
Look for two pot refrigeration. Two clay pots with sand. Amazing. I think it’s also called zero pot. Youtube has video.
I found the Zero Pot video. I think I'll make one.
When camping we used to keep food in a wet canvas bag to keep it cool - worked on the same principle.
If you see one of these canvas water bags at a yard sale or flea market buy it.
They actually work pretty good to cool down your drinking water.
They were very common before the age of air conditioning.
So cool (pun intended). We bought everything to make a 10" tester fridge at Home Depot, cost under $10.
If the SdoesHTF, I would use this fridge to save any cooked leftovers or fresh/mixed dairy products (maybe store a dozen fresh eggs).
***Food poisoning is not something to mess around with if you plan on defending your people, property or supplies.
"...Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between **** 40 °F and 140 °F****, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone..." Hijacked from USDA.gov
Also...Fresh raw eggs can be coated with a thin coat of mineral oil and stored at room temperature for nine months...maybe twelve if cooler.
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