Bunkers, Food, Armor: Disaster Prep Hits Mainstream

PJ Media ^ | April 7, 2012 | Bob Owens

[QT3.14]

I’m not sure when the tipping point occurred, but at some point recently the “prepper” movement exploded and became mainstream.

Preppers are folks who detect the possibility of calamity and decide to increase their odds of surviving it by putting aside supplies. “Putting things by” — essential throughout most of humanity’s existence — was common in the United States up until advances in transportation logistics brought about the “just in time” shipping model. Suddenly, we could get almost any supplies delivered fresh and year-round to massive community stores. What our grandparents called “lean times” became a thing of the past for even the poorest Americans.

[JRandomFreeper]

I may have cooked some of them. Nothing better than taking the crap you get from wherever it comes from, and turning it into something that you and 600 of your best friends can choke down without suicidal thoughts.

The military taught me a lot about cooking, as did working in fine dining establisments. I use skill from one to help in the other and vice-versa.

/johnny

[unkus]

Some of the best meals I have had were in the field.

---

LOL In Nam we’d steal condoments from the mess halls. We concocted some pretty tasty meals out of C Rations. C-4 was our heat.

[mylife]

One of the best memory’s I have is of being in the Appalachians eating fresh brook trout stuffed with butter and wild onions with scrambled eggs and coffee

[JRandomFreeper]

Have you ever prepared or used freeze dried or dehydrated foods? Ever? Can you live on them without menu fatigue? Do you eat out more than 5 times a week?

Training might be a better investment. Don't get me wrong, I dehydrate my own mirepoix for blanc stock for the more intense flavor. But I'm not living on dehydrated food or freeze dried anything.

Too many other options out there.

I did buy freeze dried egg product from Rainy Day, but I know how to use it, and my chickens don't lay so well in the winter.

/johnny

[mylife]

I thought I invented that until I went to write the MRE cook book LOL

Boy was I late to the party!

The best tip I have for this sort of cooking is “fire makes it better” LOL

[mylife]

Dehydrated trinity?

That’s hardcore!

[JRandomFreeper]

C-4 was our heat.

It does burn nicely. I'm not big on the nitrates for food flavor.... and your experience led to the development of the fire tabs that are issue today.

Thank you for your service. C-Rats. Back when you got smokes with your meal. At least today, you get the gum and the bad butt floss.

I carry a roll of Charmin without the cardboard tube in a doubled plastic bag in my go bag.

Priorities.

/johnny

[bruinbirdman]

I see that fully converted MinuteMan silos (ultimate survival condo) are going for $6 - $7 million.

yitbos

[unkus]

Did you really write an MRE cookbook?

We had one early MRE meal and I can’t remember what it was. The C-4 would cook the hell out of anything.

[JRandomFreeper]

I'm very serious about good stock. I had beef shank marrow on artisian toasted bread for late supper tonight. Whatever it takes. Brown stock or blanc.... the dehydrated mirepoix makes stock better. Just don't try to brown the dehydrated mirepoix. It doesn't work. But added later to a brun.... with a burgundy, reduce au sec... mmmmmmm. And marrow... cooked right on crustini cooked in the house.

I'm poor. Seriously poor. But I will eat good.

$1.70 for 3/4 pound of the shanks. 2 meals.

/johnny

[mylife]

No. I was going to, but then I realized there are millions like me and that it had been done already.

[JRandomFreeper]

I really want those rich guys to make it. I can sell them food when they get tired of MREs and crappy freeze dried stuff.

And I'm all about making a buck with my skills.

/johnny

[mylife]

Eatin good in the hood ;)

Pho Tai Nam is like a drug for me.

Roast 15 lb of marrow bones...

[PA Engineer]

ping.

[unkus]

Thanks, johnnie.

We had “Heat Tabs” but preferred C-4.

We’d get whole cartons of smokes and destroy what we didn’t

use so Charlie didn’t get them. Some guys would urinate

into a pack of smokes and leave it where it could be

seen. “Happy smokes, Charlie”.

Charmin is good to have. LOL

[JRandomFreeper]

Pho.... I know what I'm having for breakfast tomorrow. Or later today... whatever.... Slurp.

So many kinds. I've never had bad, except I'm not big on lungs. I just don't like 'em.

My younger daughter's married family is Cambodian, and I can get real nuc mam made 'fresh'.

/johnny

[unkus]

really want those rich guys to make it. I can sell them food when they get tired of MREs and crappy freeze dried stuff.
And I’m all about making a buck with my skills.

---

I like your thinking.

[JRandomFreeper]

I was told I'd never move from E-6 as long as I smoked. That's how it is these days.

And they were right. I never made E-7. And I still smoke. Eff 'em.

/johnny

[barmag25]

Never have tried freeze dried or dehydrated foods. I was wondering about the taste and the cost of packets that could be used for hunting and fishing trips.

My hens laying tends to fall off in the winter as well, even though North Ga. winters are more mild than most areas. I did have golden comets but after switching my chickens three years ago to leghorns the fall off wasn’t that bad.

[PA Engineer]

I can sell them food when they get tired of MREs and crappy freeze dried stuff.

The freeze dried and dehydrated are really not that bad. I keep the freeze dried in the very deep larder and use the dehydrated regularly. From soups to stir fry is ok. Never really ordered the prepared dishes just the basics such as vegetables, meats and other items.

The dehydrated I get from Honeyville. Just found it to be a better deal for shelf space than canned. It takes up less space, is fresher and better tasting. Of course I have multiple sources of water. YMMV.