5 easy survival food preps

Survivalist Boards ^ | 1/23/11 | Kev

[Kartographer]

Don’t want to stockpile 1,000 pounds of dried rice and beans? Want something that taste a little better then MREs? Want something that you don’t have to worry about rotating out?

One of the main problems with stockpiling survival food preps, is that people sometimes stockpile what they do not normally eat. So the food stocks sit in a closet, expire, and have to be thrown out. In the long run its easier to stockpile what your family normally eats so rotation is handled in a natural manner.

[Eye of Unk]

Seriously the potato gems are pretty good and I hear any of the bread mixes are top notch, after I posted my comment I spent some time researching Augason Farms products and found that their quality control is very very good, their pricing is way below the others in calories per ounce.

Here is a review of their breakfast products. And I think I will drive to my Walmart and buy as many as I can before they are all gone, they are a lot cheaper than Mountain House which will NOT allow any retail price reductions.

Here is the review link:

http://thesurvivalmom.com/2011/08/31/an-augason-farms-breakfast-a-review/

[bgill]

Thanks for the review link. Yes, yesterday I was calculating the cost per calories, too. None of the Walmarts around here or in the city stock these so I’d have to have them shipped. I was wanting to hold the box and shake it before buying.

[bgill]

shigella is BAD NEWS(tm) with a compromised immune system. It's commonly spread by 3rd world workers in the field without sanitation facilites. Fecal splashing, I believe, is the technical term.

Do you remember a few years back when George Lopez did an HBO gig in San Antonio? He stirred up some angry folks on the state board and I can't stand the racist now. Anyway, one of his not so funny jokes was illegal migrant workers wiping their behinds and smearing it all over the gringos' vegetables as payback.

[dervish]

With all due respect to your name, what nutritional value do mushrooms have? I love their taste but you can’t live on them.

[ansel12]

I timed my beans tonight.

I brought them to a high pressure whistle, and cooked for ten minutes, turned off the burner and then let them sit for 90 minutes, this was with no presoak and salt added. My beans were almost done, they were plenty edible but not quite perfect, 15 minutes would have been better.

With a presoak, they should not need much time at all.

This is useful for cooking over an open fire because you can build a fire for the beans with minimal fuel, and still have plenty of fire left over for cooking other items from the left over flames and coals.

I sure beats needing a full 90 to 120 minutes of careful simmering, it saves water also.