Preparedness & Household Consumable Supplies

Survivng Argentina ^ | 4/22/13 | FerFal

[Kartographer]

we've slowly accumulated a stock of pretty much everything one buys at a store from dry and canned food stuffs, to other goods like storage bags, wrapping paper, soap, laundry detergent, cleaners, tooth brushes, paper products, and so on and on. We've really gone out of our way to identify everything that might be applicable, even if they are items we use only irregularly. When we run out of something, we check storage, pull out another one if we have it, and add it to the shopping list - so that when we go shopping, we are mostly replenishing storage and not stuff in current use.

[yorkiemom]

That said, it’s your forum and you set the tone. I will hereby bit my tongue and avoid these sort of threads.

You said this in post #73 and 20 posts later you are still at it.

[Yardstick]

Wow, talk about an Orwellian deletion. I come back and my last four posts are gone.

There was nothing against FR policy in those posts, so why did you delete them? Could it be because I made some good points and was coming out ahead in the exchange?

Nah, I’m sure it couldn’t have been that...

[Yardstick]

When people reply to me, I reply back.

[JRandomFreeper]

I may have to copy this to a file and save it. It's a rant, for sure...

Convection ovens operate on the mistaken theory that you can put a cheap @$$ fan in the corner of an oven and create even circulation to balance out the normal hot/cold spots that cause uneven cooking.

BULL$&!T.

What the stupid little fan does is to concentrate the hot spots and cold spots and increase uneven cooking.

In a commercial bakery, it can lead to hilarity, when cooking some paper thin cookies like Pecan Thins that are mostly egg white.

What happens is that they lift off of the Silpat baking mat and fly out the back top of the oven where the vent is.

In every kitchen I ever worked in, if there was a switch to turn the fan off, I turned it off, taped over it with HAZARD tape and put a note on it to not turn it on.

Amazing what you can get away with if you have some official tape and a notice.

/johnny

[JRandomFreeper]

The conversation has moved on to pros and cons of convection ovens.

Personally? I hates 'em.

/johnny

[JRandomFreeper]

what is an ‘anti-prepper’

A causualty.

/johnny

[yorkiemom]

LOL! I had the numbers for thermal transfer for marble handy, a piece of flat marble was handy, and that's what I went with. It is pretty convenient.

I did notice a tendency to break over the years. But sandstone would have been worse.

Very neat. As a fellow (fellowette?) engineer, I share your passion for combining cooking and calculations. Would I then want the stone with the higher or lower thermal conductivity coefficient? Can't remember if the relationship is inverse or not....Oh, well, perhaps this is getting too much into the numbers and I'll just keep my quarry stone until it breaks ;) Hubby already broke several of them doing a Tim Taylor thing and giving his BBQ more heat. Those babies cracked, even after being heated from room temp. You can have too much of a good thing, sometimes ;)

Convention ovens...now, I'm thinking. They circulate air so supposedly keep the temp stable and even, removing hot spots. But the moving air would also dry out what you are baking. I start my bread in a humid oven, with a little cast iron skillet with hot water in it. The convention thing could mess with that... Am I getting cold or warm?

[yorkiemom]

I’ll just call you Miss Manners then.

[mnehring]

lol

Or food if it really gets bad.

[yorkiemom]

What the stupid little fan does is to concentrate the hot spots and cold spots and increase uneven cooking.

In a commercial bakery, it can lead to hilarity, when cooking some paper thin cookies like Pecan Thins that are mostly egg white.

What happens is that they lift off of the Silpat baking mat and fly out the back top of the oven where the vent is.

LOL! Sounds like fun (or a mess, depending on one's perspective).

How did you go from engineer to culinary school and being a chef? Or is that order reversed?

[JRandomFreeper]

How did you go from engineer to culinary school and being a chef?

Deep breath...

9/11 happened. I was working for an international telecom operation at the time, and I opened FR to find out we had been attacked.

I left the office and went home to root through my office for my last DD-214.

I didn't actually get re-enlisted until January, because of the waivers for my age and hearing loss. Jim changed my screen name from KD5CTS to JRandomFreeper for opsec reasons, and several freepers from the old ATRW thread helped me work through the waiver process.

When I got back in, with the hearing, electronic warfare was out, and combat services was in. So I took it.

During training (I didn't have to go through basic again, just AFSC tech school), I found I loved feeding lots of folks in a commercial kitchen.

I asked my dad for his official blessing to persue that career. He said I was crazy, but laid hands on my head as I knelt and gave me his blessing. A couple of years before he died.

So that's the long and the short of it, and if I left anything out, someone will correct me.

/johnny

[Yardstick]

Never used one. I have pretty good luck with a regular old electric oven. I baked a loaf the other day using the recipe on the back of the Gold Medal flour bag but substituting the broth from a pot roast for the water. Talk about tastey.

But what am I doing talking about bread with you people???

[JRandomFreeper]

But what am I doing talking about bread with you people???

I don't know... sharing life experiences so that others might benefit, interacting in a rational manner. It could be any number of things.

Gold Medal is crap flour btw, Pioneer, if you can get it, is milled in San Antonio, and I've been to the mill. That's the good stuff.

/johnny

[Admin Moderator]

See post number 72

[JRandomFreeper]

Oh... the Pecan Thins aren't a mess when they blow out. They cook quickly, dry and fly like a piece of confetti.

If you brush them off, you can feed them to the first section students and they will never know the difference. ;)

/johnny

[Yardstick]

How does that explain your selective deletions?

[JRandomFreeper]

It is inadvisable and contraindicated to tickle a tiger under the tail with a toothbrush.

Just sayin...

/johnny

[Jemian]

Well, that’s the story as I heard it as it was happening. We love you, Johnny, and appreciate the sacrifices and dedication that you to God and Country. I am better for having known you. Love, love.

[Jemian]

Hadn’t heard that phrase before, but it works!

[JRandomFreeper]

Yeah, but when I met you and your hubby, you had us meet near some kind of school that had something to do with a tide... ;) You know how I am about feetball. ;)

/johnny