The Sexy Side of Prepping

Preparedness Pro ^ | 4/12/13 | Kellene Bishop

[bgill]

Make that old AMERICAN cookbooks. BTW, yes I can understnd the old ones but what I don't understand is why Escoffier and most everyone else claims hollandaise sauce is one of the difficult sauces or why anyone needs to bother making it in a double boiler when it's such a simple foolproof one pan sauce. Whisk 3 egg yolks (save the whites for something else - waste not, want not) and a couple spoons of water over med heat to thicken, add a stick of butter by bits, continue whisking, lemon juice, salt and cayenne and it's done in less than 5 minutes. Pour it over some steamed asparagus, broccoli or cauliflower from the garden or an egg and toast and enjoy. If perchance you had to answer the phone during your whisking and it got lumpy, nuke your whites and chop them into it, and add some green onion tops from the garden and some herbs and pretend you were making béarnaise sauce all along. Same process with the yolks and butter in making lemon curd except go the sugar route.

[Squantos]

After using the .22 rimfire for pot meat the corbin press makes good use of the cases for making .224 jackets for swaging EBR recipe bullets at home.......:o)

I really like mine.

http://www.corbins.com/

Also good storage for primers and powder is to get a chest type freezer (that is not plugged in)..... I use a food saver system to vacuum wrap the bulk boxes of primers and assorted cans of powder, place em in 20mm or 10 inch fuse surplus ammo cans then place into the old chest type freeze. Put the date on each package and can and it should last a loooooong time !

Also consider MANY spare sets of dies for your common use calibers. As well as key spares for your presses etc ...

Think analog versus digital on precision measurement tools. I even keep a few slide rules laying around in the tool box......:o)

Just what I do to provide for an ample ammunition supply should the store be closed.

Stay safe !

[MomwithHope]

"And those weeds you walk by every day? Your great-grandparents waited for them to show up in spring."

Great-grandparents!! How about my father. He ate dandelion salad every spring. Just the fresh greens, tossed with some sliced hard boiled egg and a dressing made from bacon grease and vinegar. I've had 2 bowls already this spring. Ok I didn't use bacon grease but fat free italian dressing. Dandelions are VERY nutritious. Pick them early before they get bitter.

[Uncle Ike]

bttt

[califamily4W]

Ha, you make it sound simple. Most people don't even know how to clarify butter... that could be the first reason. Plus it's hard to hold for service and easily breaks.

BTW have a beaten up copy of The Escoffier Cook Book right here on my desk. Look forward to your article! Your an entertaining and easy read, especially on a topic such as prepping for a doomsday world :/

[patton]

Peach preserves and a live chicken.

[Kartographer]

Dust in the Wind has been added.