Posted on 09/16/2023 3:07:53 PM PDT by CottonBall
This is an ongoing thread – meaning come back to chat, post information, or ask questions any time. Hopefully the thread won’t stagnate and I’ll do better at posting weekly (or bi-weekly) topics than I have in the past. (anyone willing to post a topic now and then we'll be highly praised and appreciated).
We are in for some bumpy rides, and prepping can only help. If for peace of mind, if nothing else. We have a wonderful gardening thread and a current-events survival/prepping thread, and hopefully this one can piggyback off of those, maybe having a longer discussion about certain topics or … whatever. It's your thread, do what you like with it! (civilly, of course)
Here are granny’s threads, if anyone wants to peruse them:
nw_arizona_granny’s Thread #1
nw_arizona_granny’s Thread #2
nw_arizona_granny’s Thread #3
Now chickpeas are an entirely different story. They are much drier then beans and I tend to use them in different ways. Just soak and cook them in salted water.
At that point the sky is the limit, you can fry them, mash them and bake them into little patties, turn them into hummus, toss them into soup or salads. I add them to bean salad for a bit of a different texture.
Chickpeas are a bit bland which makes them a really good base to add flavors to. I generally always include garlic and lemon notes as they pair really well.
I had a medical professional I trust very much tell me that Epi-Pens are 90% effective up to two years past their expiration date, and by 5 years it’s 50%, so just use two of them.
Not that I’m giving anyone medical advice, but *I* don’t throw my old ones out right away.
For herbs and spices, I put them in canning jars and make sure the lid is on tight and put them in the freezer. They last indefinitely that way.
Frozen butter keeps about forever, too. I’ve heard it can be pressure canned, but I have never tried it.
“They are much drier then beans”
So chickpeas aren’t a bean?
I cook them a lot for hummus, and you are right, they are very dry tasting on their own. I guess that’s why they work well in patties? I’ll have to try that
“For herbs and spices, I put them in canning jars and make sure the lid is on tight and put them in the freezer. They last indefinitely that way.”
That’s a great idea. They are so expensive, I wouldn’t want them going to waste. I hate it when I open a jar and it smells like nothing.
“Frozen butter keeps about forever, too. I’ve heard it can be pressure canned, but I have never tried it.”
I’ve put my butter in FoodSaver bags and then froze it. Maybe I didn’t even need to?
I actually canned some, as a test case. The lids are still on so I consider it a success. But I haven’t even tried one. With me, canning is all about the process and if it works then I’m happy. I guess I’m still “new” at it and am never quite sure if the jars will seal.
Ain’t no one going to pick Me up in this Cold because my right hip is dodgy!.
.
At this point I may start drinking....
For Medicinal purposes only.
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Do you mean “expiration” date or “best by date?” All of my cans say “best by” and from what I have read they could be good years after that. They just lose their maximum flavor.
Butting in. Re: Chickpeas (Garbonzo Beans)
I made a Chocolate Hummus the other day and it is fan-tastic. I snack on it with Wheat Thins crackers. It’s pretty much like Nutella, if you like that. I was really surprised at how yummy it is. (Best at room temperature.) A nice mid-day protein boost. And, you know...Chocolate! :)
https://www.allrecipes.com/recipe/270196/chocolate-hummus/
Thanks for the ping cotton. I want to send this out to several family and friends who I have been talking to about preparing for the future.
Their dryness makes them great for turning into a flour or paste or for frying or baking for snacks.
I will have to try it.
Yeah, mine say “best by” but they are about 6 years past 😂
When I do cook I use a lot of tomatoe sauce and stewed or just plain canned tomatoes to make up spaghetti sauce and freeze so mine rarely go beyond the best use date.
I don’t do a lot of stalking up in fear of what the future might bring. I remember Y2k and people stalking up with spam. lol. I just have enough stuff (usually) for a month or two.
I get that. I grow enough tomatoes to get us through the year, so I really don’t need to stock up. But I do it for the “what if” factor.
I prep because i believe we have a group of globalists who want to control everything, include what we eat. Gates and China own most of the farmland in America. The folks at WEF want us to eat bugs. Look what is happening to farmers in other countries who are selling out to government. I am not worried about tornadoes (or Y2K) but I am very concerned about those clamoring for power, who want to decide who gets to eat and what, because he who controls the food controls the people.
That’s my motivation anyway. YMMV
I grow some of my own herbs, sage, thyme, parsley, basil, rosemary, chives, garlic and oregano.
I always have good success with the garlic. The others are iffy. But I harvest them, dry them, and then freeze those.
FWIW, I started with a small oregano plant and the thing has spread like a weed at this point. I have far more than I need.
If you don’t want to prep a lot now, just watch things politically and economically. For anyone paying attention, it is easy enough to see the warning signs that something is coming.
I did that pre-Covid. Saw what was happening in nChina and it was starting to get a foothold here, and expecting the worst possible response from our government, (they did not disappoint) got stuff ahead of time. I did go shopping the day the lockdowns were supposed to start and the grocery stores were NUKED. NO pasta, no chicken, no baking supplies. Fortunately, I knew of a couple specialty stores and went they and they were well stocked with those items. People were n ot even thinking outside the box.
Other things to prep for are first aid supplies, toiletries, cleaning supplies, paper good, laundry detergent, which has become RIDICULOUSLY expensive lately.
I called P&G many years back and asked about the shelf life of something like laundry detergent and dishwashing soap and they told me basically indefinitely.
I always prep every fall for winter anyways. That way, all I need to buy is a few basics and am not schelpping home heavy, bulky stuff through the snow and slop.
“Their dryness makes them great for turning into a flour or paste or for frying or baking for snacks.”
I need to look for some recipes. I’m considering going somewhat vegetarian, because that might be where we are forced to go. And I would like to know about food options and combinations without having to experiment later, and doing it wrong
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