Posted on 06/04/2021 9:34:10 AM PDT by Intar
Ooh, you haven’t seen the posts over so many years I’ve made about our local HEB. Venezuela has nothing on this HEB. I dumped them at the beginning of covid and never went back. I shop once every 6 weeks so if something isn’t stocked, we’re out of luck for a while. The only other option in the county is driving over to Walmart.
The local HEB hasn’t stocked fresh cauliflower or pork ‘n beans (and dozens of other common foods) for decades. Forget celery for holiday stuffing and forget Karo syrup for that Christmas pecan pie. The same brand of holiday turkey will be 3 different prices per pound so they were obviously leftovers or shortages from other orders around the state. Regular bagged shelf bread comes in frozen. Milk will be stolen out of your cart because the dairy section is empty. Produce is 3 hours from rotting and growing fuzz. The meat section is poorly stocked and may only have 2 packages of whatever cut. I once begged for the only beef loin steak they had hidden in the back.
Had to do something similar to an illegal back door drug deal to get some frozen fish and had the cashier and bag boy going all bug eyed saying they didn’t know they had frozen fish. They hollered over to another cashier to come look.
They actually pulled any item that had a national coupon and then stopped taking coupons around 10 years ago.
They never have half of what’s advertised. They don’t even put out a weekly circular in with the newspaper since covid.
It’s always Venezuelan empty shelves or the entire aisle of nothing but Whataburger brand mustard.
The typical excuse is “the truck didn’t bring any”. Once, when they had no tortillas, well, the truck was supposed to bring some the next day. I knew to clarify that pat answer so asked how many, one case or one 8 count package that was advertised. It was one 8 count package. Yep, saw the electronic order. IOW, it would be an opened package that another store didn’t toss in the garbage.
Thanks.... 🥴
Got dogs or cats? They can eat it. If times were hard, you could safely eat it if you canned it at 15lbs for 90 minutes(more for high altitudes) and had new lids and clean rims.
FYI, I’m taking over the Prepper thread from CottonBall that was originally started by nw_arizona_granny before she passed. I see you’re on the ping list already as are metmom & Tilted Irish Kilt. metmom sent Intar a Prepper Ping and I’m pinging Intar on this post and he/she can let me know if they want to be added.
Funny thing, I think I knew her from another forum as az_granny because that person also had one long thread where she gave out all her prepping knowledge. At that time, I printed out that whole thread and printed two copies on a monochrome laser printer.(2,5 cents per page) Came out to be 3/4 inches thick on paper. I also organized it on my external hard drive along with other prepping info I had gathered back then and yeah, it was obama years. LOL
I’m thinking twice a month or monthly for the thread. If monthly, probably 5 days before the end of the month so that people on fixed incomes will get a prepping reminder shortly before their checks. If twice a month, the first thread of a month would be a couple of weeks prior.
Sounds great....once/month, for sure. Do keep me on the list :-)
Appreciate you taking this on.
Look forward to it, especially with Spam-a-lot as “Prez”.
I’ve kept stuff for years.
I know the canning lids say they only last for a year and a half, but short of a bad seal or the lid rusting from humidity, you can get many years out of them.
If you want more advice for pressure canning meat, I have been doing it for years with nomproblem.
Put the yeast in the freezer.
I’ve had it keep for years and if it doesn’t proof the way you think it should, just add more.
Very true.
The only concern is possibly botulism but it’s the toxin that causes the problem and that can be deactivated by boiling the meat for 20 mins or more, which is the reason for the recommendation for boiling canned foods.
However, if you’re using the meat and stock for soups and stews, then you certainly will be doing that for at least that long.
Cool and dark is what you want.
Heat and light are enemies of canned goods.
packagingguy :" The supply chain problem has been going on during the entire pandemic.
Companies like the one I work for absorbed the costs but can no longer do so.
The price increases you see now are just the beginning.
Think about the cost of EVERYTHING going into a product skyrocketing."
intar : ".. The states should NEVER have shut down and coerced the people to shelter in place.
That is the root cause behind all of this.
Biden's destructive anti-economic policies are just exasperating the already adverse effects the shutdowns caused."
(My Comment): From metmom- Buy now because it will never again be cheaper than it is now !! Buy prudently !
See postings : #3, #5, #20 for understanding our current situation, and how we got into this predicament.
See post #29 for Bakers yeast/ storage info. Also, check out foreign/ international food stores for yeast, grains, flours, dry beans, etc., etc.
See post #39 on information about canned goods longevity.
See post #43 for continuation of "nw/az grannies" and FReeper Cotton Ball's prepper list.
No use in blaming anyone; it is what it is !
Prepare for the worst, .. and hope for the best !
Sounds like a great plan.
Thanks for taking it on.
Re: Not knowing what to do with your yeast stash.
I bake this bread a lot, other than in the heat of summer - and even then, I sometimes do on cooler mornings. ;)
Use a sheet of parchment paper to line the pot before putting in the dough. Makes getting the bread out easier, and clean-up, a breeze.
https://anaffairfromtheheart.com/no-knead-crusty-dutch-oven-bread/
You can also make use your yeast to make homemade wine. Plenty of how-to videos on the web. ;)
I believe I am on that list too. If not, please add me. Thanks!
Longevity Spinach is great to grow… doesn’t bolt like spinach, and is just as healthy. I’m also trying to grow moringa trees.
It would best great to do “Best Of” threads reposting some of that great info from the past.
I do plan to post my collection, which includes nw_az_granny’s stuff, one subject at a time.
Yes, you were already on the ping list.
I remember the yeast shortage. That one caught me by surprise. I kind of expected shortages of TP and hand sanitizer, but not yeast.
For what it’s worth, if you have the equipment for making wine, you can use it to multiply your yeast. Start with regular bread yeast, not one of the fancy winemaking strains. When your wine reaches the stage where the bubbling slows down, siphon up some of the beige sludge off the bottom, and mix it right in with your bread dough, or stick it in the fridge for when you need it. It takes some trial and error to get the proportions right, but it works.
My son in law got fed up during the early shutdown when his local bakery was shut down, and decided, heck I’ll learn to make it myself, but there was no yeast to be had in the Northeast.
He’s a smart one! I learned from him about how to bake bread without Fleischmans!
We have really learned a lot. He makes the best everything, and it is incredible, fun, and yummy. I don’t make it, he does it.
http://robdunnlab.com/projects/wildsourdough/
There are a whole slew or GE washers that have the intermittent spin problems. It’s a known software bug. We were plagued for a year throwing parts at the washer only to have a senior tech show up with a software box and a smart phone clear the errors flash the firmware update and boom works every time.
If yours is a GE check the model numbers vs this listing and year of manufacture for the OEM software build number.
https://partsdr.com/blog/ge-top-load-washer-intermittently-spin-up-wet-loads-not-spinning/
I cooked up moringa leaves when I lived in HI, didn’t know what they were called, but was told that Filipinos ate them. They were incredibly bitter. Maybe younger leaves are okay, or cooking in water and dumping in water and rinsing or something. Filipinos cook with tons of garlic and spices and I don’t, maybe that was the problem.
I buy 1# of bulk Red Star baking yeast a year and keep in a glass jar in the fridge. Lasts until I use it up. I bake all my own bread.
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