Cooking

Making Coffee When the Power is Gone

Apr 14th, 2011 | By
Making Coffee When the Power is Gone

Coffee has been a staple for years, a part of the quintessential American experience from tales of cowboys around the fire, to busy executives trying to hammer out that new great idea. Making coffee without an electric coffee maker, however, is quickly becoming one of the lost arts. Notes on Long-Term Coffee Storage In order
continue reading…



Prepper Baking 101: Making Your Own Yeast

Mar 28th, 2011 | By
Prepper Baking 101: Making Your Own Yeast

Knowing how to replace the staples in the kitchen in some other way than a trip to the store is an important prepper skill. One of those things is bread. The first step is taking the time to learn to bake, which unfortunately is becoming a lost art in and of itself. The second step
continue reading…



Beyond the Alcohol and Beer: Fermenting Foods

Mar 7th, 2011 | By
Beyond the Alcohol and Beer: Fermenting Foods

What does beer, bread, vinegar, black tea, cheese, chocolate, crème fraîche, soy sauce and pickles have in common?  They are all fermented foods. Today we primarily think of fermentation as the result of adding something, typically powdered yeast or what marketing departments around the world call “beneficial bacteria”, but fermentation is a natural process, and
continue reading…



The REAL Other White Meat

Jan 20th, 2011 | By
The REAL Other White Meat

You have done the reading, you are ready to start raising rabbits, but the nagging question is – “what is it good for?” Is rabbit meat really good for you, and how do you use it? Chicken is the “famous” white meat, but only rabbit and pork consist entirely of delicious white meat. No more
continue reading…



Churn! Churn! Churn!

Dec 13th, 2010 | By
Churn! Churn! Churn!

Butter is one of those delightful foods that has one ingredient: in this case, cream—optionally cultured, chilled to below room temperature, and churned (agitated until the butter agglomerates and the buttermilk separates). The classic Western butter comes from the cream of cow’s milk; the milk of sheep and goats require different methods to produce anything
continue reading…



Mushrooms – The Yummy, the Hallucinogenic and the Downright Poisonous

Oct 26th, 2010 | By
Mushrooms – The Yummy, the Hallucinogenic and the Downright Poisonous

So you like mushrooms, do you? You have tasted a variety of them in your favorite dishes and now you want to emulate those creations at home? As someone who is working more and more toward going off the grid and not having to rely on the supermarket for every little thing, the idea of
continue reading…



Food Safety Protocols

Oct 12th, 2010 | By
Food Safety Protocols

The recent scare over contaminated, salmonella-containing eggs has many folks wondering if there’s any way to protect ourselves from the bacteria that can get into our foods. It seems every year there’s several mass recalls of everything ranging from fruits and vegetables, to dairy products, to meat. Besides growing our own … everything! … is
continue reading…



Beyond Survival: How To Cook The Perfect Steak

Oct 11th, 2010 | By
Beyond Survival:  How To Cook The Perfect Steak

The perfect steak is a simple masterpiece.  With the right cut of meat and the slightest amount of cooking technique, you can have a great juicy steak that’s crisp and brown on the outside, and tender on the inside, and just melts in your mouth.  The key is to throw that baby in the pan
continue reading…



TVP: Tasty Vittles for People

Jul 18th, 2010 | By
TVP:  Tasty Vittles for People

I was looking for some good freeze-dried or dehydrated products with a long shelf life that would add both great nutritional value and some satisfying taste to my campsite recipes.  I wasn’t expecting to find fillet mignon flakes, but I was hoping for more than oatmeal and navy beans. I had seen this Textured Vegetable
continue reading…