Archive for the ‘cooking’ Category

I know,I suck,haven’t written anything since I made the first posts on the page.

Had some medical issues,followed by a bunch of shit to deal with with one of the kids that cost me way too much $$$,leading to me having to work way too many hours.

That’s my excuse(s) anyhow…

Now that I got that shit out of the way – I’m gonna start writing at least one post a week to add to that page.

There is a reason I started with all the food safety info,and the basics.

In any long term disaster/collapse/TEOTWAWKI scenario,you will run out of MRE’s,Mountain House,etc. a whole lot faster than you think.

You will not only end up having to prepare meals from scratch,you will have to provide a whole lot of your own food.

Which means-grow it,as in gardening.

Raise livestock of some sort,such as chickens for eggs and meat,animals that provide milk,maybe hogs for food,have a farm pond with fish in it for food-(not freakin’ nasty ass Tilapia if you have any sense.)

There’s a steep learning curve to all of that – you should already be doing all of those things. Now is the time to learn,and learn from your mistakes – not when your life depends on it.

You are simply not going to provide your meat by hunting,trapping and fishing – that’s idiotic fantasy bullshit. Unless you live in say Alaska far away from the cities – even then it ain’t like your yearly deer hunting trip.

There are also a lot of food items – that many don’t consider food – that are essential for cooking,that everyone should have stocked up,as they are not quick and easy things to resupply.

They are things you need to have if you plan to remain well fed and healthy.

I’ll cover these things in next post,along with reasons why you need them.

Then,I’ll get back into cooking basics,and how to apply these things when you do not have the kitchen in your home,and all that goes with it to prepare meals.

 

 

 

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Learn the procedures and techniques to safely feed your tribe under any conditions-and provide proper nutrition needed,as people will be under stress and healthy,great tasting food not only boosts morale,it helps your tribe fight off diseases,and keeps everyone in top physical and mental shape.

You can send one member of your tribe to take the course,and they can relay the information to the rest of your group.Your team,tribe,group,clan whatever you call them can’t survive for long eating MRE’s,beans and rice-learn how to keep everyone well fed, good food keeps everyone mentally and physically healthy,fewer people will succumb to colds,flu and other diseases that will run rampant in any long term grid down scenario.

Course description ,class info,location and how to sign up for class…here

An excellent job of describing the processes involved,only slightly different than my version of these two classic cured meats.

The process is something anyone concerned with long-term survival in the event of a societal collapse should be familiar with.

Now is the time to practice making salt cured meats,smoked meats and fish,and salt and smoke cured meats like hams and bacon.

There’s also a seemingly endless variety of smoked sausages,there’s salt and air cured meats-such as proscuitto ham.

Beef,venison,and other wild game can be preserved by salt curing,smoking,or a combination of the two-think beef jerky,beef sticks-(Slim-Jim’s),dried chipped beef-the stuff SOS is made of.

In the “old days” salt and smoke curing was the only way to preserve meats and seafoods,the methods have worked for thousands of years,but sadly,not many people know how to preserve meats using these methods.

 

Praise the pork belly — two of the world’s best cured meats are easy to make at home.

By

Sean Timberlake

Everything’s better with bacon, and it’s a pretty simple matter to make your own. Bacon and its Italian counterpart pancetta are fundamental members of the expansive world of cured meats. At their most basic, they require just three ingredients — meat, salt, and time — plus a little woodsmoke for bacon. But there’s plenty of room to get fancy.

 

 

Make Pancetta

Pancetta is the simplest to make. Think of it as the gateway drug to making bacon. It’s a meat that is lightly cured, but brings big, porky flavor to classic Italian dishes like pasta carbonara or all’ amatriciana.

Head to your preferred butcher, and purchase a slab of quality pork belly. (Pro tip: If you can find hog jowls instead of belly, you will make guanciale, which is even better.) How much is entirely up to you; personally, I go in for about 3 pounds per batch.

Weigh

Get an accurate weight on the slab, because you want a 3% ratio of salt to meat to get a good cure. For this reason, I usually weigh in metric; for 1kg of belly I would weigh out 30g of salt. If you’re unwaveringly American, that’s ½ ounce of salt per pound of meat.

pancetta-1

Trim and Salt

Trim the belly so it’s a nice, even shape. You can remove the skin or leave it on.

*I prefer to remove the skin,seems to cure better  that way*

Lay the meat on a sheet of cling wrap on a sheet pan. Mix the salt and spices, and rub it all over the belly. Wrap tightly in a few layers of cling wrap, making sure the cure is in contact with all the meat.

pancetta-2

Cure

Keep in the refrigerator on the sheet pan for 5 days, turning daily. The belly will release some liquid; this is normal.

Rinse and Dry

On the fifth day, unwrap, rinse, and pat dry. Your pancetta can now be cut and cooked.

Hang (dry cure)

You can intensify the flavor by hanging the pancetta, and even turn it into a cured meat that can be eaten uncooked.

pancetta7

Wrap the pancetta in 3 layers of cheese-cloth. Truss the pancetta with butcher’s twine, creating loops on about 1″ intervals. Hang the pancetta in a cool, dark place for 3 weeks or more. The ideal curing temperature is around 55°F, with humidity at 70–75%, but you can get perfectly satisfactory results by hanging it in a basement or any other cool place in the house.

Remember when you got that initial weight? Continue to weigh your pancetta as it cures. In order to be consumed as an uncooked cured meat, it must lose at least 30% of its weight (another reason I weigh in metric). When it’s ready, the flesh should feel evenly firm, not squishy in the center.

pancetta8

Unwrap and enjoy

When you unwrap the pancetta, you may see mold. Fuzzy, white mold is in fact a good thing; it’s harmless, and you can wash it off with vinegar. Ditto green mold. If you see red or black mold, however, you’re in the danger zone, and the pancetta must be tossed. (This is unlikely unless you had it in an exceedingly humid environment.)

pancetta9

Your cured pancetta can be refrigerated, wrapped in paper, for up to 1 week, or frozen for up to 3 months.

Make bacon

America’s favorite pig product differs from pancetta in a few key ways. First, the cure typically has sodium nitrite, which, aside from deterring Clostridium botulinum spores, gives bacon its signature pink color and faintly tangy flavor. It’s also often sweet rather than savory. Finally, bacon is smoked.

bacon1

Sodium nitrite is sold as Prague Powder or Instacure #1, and is often referred to as “pink salt.” (Don’t confuse it with Himalayan pink salt or similar naturally occurring salts.)

TIP: If you’re concerned about nitrate consumption, you could omit the pink salt. The resulting product will still be good, but will lack the signature flavor of classic American bacon. In my opinion it’s better to simply enjoy bacon in moderation.

Trim and salt

Make a cure by mixing the salt, pink salt (nitrite), and sugar. This is enough for more than one slab, and can be stored in a sealed container in a cool, dry place indefinitely.

Again, trim the pork belly to an even shape. Lay ¼ cup of the cure on a sheet pan, and dredge the belly on all sides.

bacon2

Place the belly in a large zip-top bag and add the remaining cure from the sheet pan. You can also add flavors such as ¼ cup of maple syrup, and a shot or two of bourbon. Remove air and seal tightly.

bacon3

Cure

Place the bag in a container, and keep it in the refrigerator, turning daily to redistribute the juices and infuse the bacon with flavor.

On the fifth day, give the belly a poke. If it’s still a little squishy, keep curing it. If it’s firm at the thickest parts, it’s ready to smoke.

Rinse and dry

bacon4

Rinse the belly and pat dry with paper towels. Lay it on a rack, on a sheet pan lined with paper towels, and set a fan on low to blow air over the meat for a few hours. Or, you can just leave it on the rack in the refrigerator for 1–3 days.

The goal here is to create what’s called the pellicule. This is a tacky layer of proteins on the surface that will bond with smoke, creating deliciousness.

Smoke

Preheat a smoker to 200°F. When the meat is just lightly sticky to the touch, place it in the smoker, on a rack over a drippings pan.

The bacon is ready when it reaches an internal temperature of 150°F. Remove and let cool. If you left the skin on, wait until it’s just cool enough to touch, then carefully trim it away with a sharp knife.

bacon5***I use old school meat thermometers-the digital ones always seem to either malfunction,or you find that the batteries are dead just when you need to use the damn thing***

bacon6

Enjoy

Like pancetta, bacon will keep a week in the fridge and 3 months in the freezer. But, realistically, it will get used much faster than that.

***Properly packaged,bacon and other salt cured meats will keep for a full year in the freezer***

GettyImages-154917899

In the class description,I stated that a friend was going to assist me with a portion of the class.

The gentleman is now going to be present,and taking an active role in teaching the entire class,and will be doing the same for class II and class III.

We’ve both taught classes in the past,and have similar experience and knowledge.

Gary is far more knowledgeable than I am as far as baking goes,as he went on to become a pastry chef,and spent years creating desserts for area hotels,country clubs and restaurants.

He will be the instructor for all things baking-breads,cakes,biscquits, muffins,pies,tarts,tortes-and whatever else Gary comes up with. I’ll leave that part of the class up to him.

Those taking the class will still be making the actual desserts for lunch and dinner,as well as all the food for lunch and dinner.

Having two different guys explaining the basics that are required knowledge,and that all cooking is based on does make quite a bit of difference in how much students retain from the class,as no two people teach the exact same way.

Click on Feeding Your Tribe Now and During a SHTF Event at top of page for class details,date,and cost.

Read.

Learn.

Train.

Do more PT!

 

Learn the procedures and techniques to safely feed your tribe under any conditions-and provide proper nutrition needed,as people will be under stress and healthy,great tasting food not only boosts morale,it helps your tribe fight off diseases,and keeps everyone in top physical and mental shape.

You can send one member of your tribe to take the course,and they can relay the information to the rest of your group.Your team,tribe,group,clan whatever you call them can’t survive for long eating MRE’s,beans and rice-learn how to keep everyone well fed, good food keeps everyone mentally and physically healthy,fewer people will succumb to colds,flu,respiratory infections  that often lead to pneumonia, and other diseases that will run rampant in any long term grid down scenario.

When- Sat. March 12th

Where-Sagamore Hills,Ohio-(between Akron and Cleveland)

More info-Course description ,class info,location and how to sign up for class-click on the Feeding Your Tribe Now and During a SHTF Event at top of page.

 

One of the things that people often do not consider important is feeding your tribe,group,clan,team ,etc. as a group.
Cooking for large groups of people is not like having a backyard BBQ,or a holiday meal at your aunt Millie’s house.
There’s procedures you have to follow-just like anything else,there’s a right way and a wrong way to do things.
Do things the wrong way,and everyone you just fed will be grabbing the TP and running to the nearest toilet-or to the woods for the next 24-48hours.
I spent over 20 years as a professional chef,I was the executive chef at private country clubs and first class hotels.
I also cooked for an outfitter on backcountry elk hunts,cooking for the hunters, the guides,and the rest of the staff way back in the mountains,it was usually a 2 day horseback ride to get to camp.
I spent a couple years working fishing boats out of Wanchese N.C. and working for the fish companies on the docks unloading boats and cutting fish.
I am offering a series of 3 classes on cooking for large groups of people,both under “normal” conditions,and in SHTF events with no power,and no natural gas to operate stoves and ovens.

I’ve taught cooking classes in the past-my boss at the time volunteered me to teach the class,at the request of the hotel’s general manager.
I’ m going to use the same methods I used back then,except rather than a 3 day series of classes,I’m going to condense the three days of classes into a one day class.
I will do a series of three classes,each one building on the previous class material,so the classes have to be taken in order,you have to have completed the first class to be able to take the second class an so on.
If there is interest in more advanced classes-I will offer those as well.
Here’s the description of what I will cover in the first class…
Cooking For Large Groups
Class #1-The Basics
This class will be required before taking subsequent classes.

This class will be required before taking subsequent classes.
As of now,I have 3 classes that I plan to offer,with each building on the previous class.
The classes will be one day classes that are the condensed version of 3 day course.
Students will receive quite a large amount of info via e-mail,which includes a series of videos that will be sent to each student as an e-mail attachment. There will also be some additional videos online.
*I’m not satisfied with the quality of the videos I’ve made so far,working on getting a better tripod for the camera,and better lighting for the room I’m using to make the videos. If I can not get the video quality to where I’m satisfied with it,I’ll over that material via e-mails to those taking the classes.
There will also be printed materials distributed to each student on the day of the class that will include material that we will not have the time to cover during class,but that I feel is important for people to know.
There will be a number of recipes included that are my own personal recipes from my years of running kitchens.
I will cover cooking under “normal”conditions,as well as under grid down conditions,to include how to set up a field kitchen.
There will be a “hands on” part of the class,and students will cook our lunch and dinner for the day.
The food is included in class price,as are all the online,e-mail,and printed materials,and a thermometer for each student,as cooking,holding and serving temperatures are critical to insuring a safe meal.
I will provide beverages-coffee,tea,sodas.
Class sizes will be limited to 16 people,any more than that,and the kitchen I have the use of is simply not big enough.
Cost for the class is $125.00.

I just can not make it any lower,and that is a more than fair price for the amount of material,and instruction I will provide. I’ll have 60+ hours into putting together the material for the class,not counting the videos-so this first class is getting a great deal!
A deposit on class fees must be paid no later than 2 weeks prior to class,unless you have worked out a barter deal with me.(see below)
Deposit is $75.00,the remainder is due no later than 3 days before the class,so I know how much food to buy for the class.
I am also willing to barter-I’ll accept silver bars or coins at the Kitco spot silver price day of class,muzzleloding stuff I’l accept in trade-unopened plastic bottles of Triple7 powder,either FFG or FFFG, 240 grain Hornady XTP bullets in .44 or .45 caliber,230 grain Hornady lead roundnosed bullets in .45 caliber-(I’vegot more than enough sabots),quality hunting or tactical kives,fishing gear,20”crossbow bolts,31” aluminun arrow shafts suitable for a 55-70# draw compound bow with a mild cam, NAP 125 grain broadheads.
I can’t accept barter items from everyone taking the class,so if you want to barter-contact me ASAP.
Contact me via e-mail-(gamegetterII@yahoo.com)-and we can most likely work something out.
Anyone planning on taking all 3 classes can also contact me via e-mail,and I’ll knock something off of the total cost for you.
I spent a bit over 20 years as the executive chef, running the kitchens in mostly hotels and private country clubs in Ohio,with some additional experience cooking for an outfitter on backcountry elk hunts in Montana and Colorado,and on fishing boats based out of Wanchese N.C. There may be another guy with similar experience assisiting me in teaching the class-he will be there if he can,depends on what’s going on that day at the restaurant he works at.
If there is enough interest,I can offer more advanced classes after the first three.
As of now,I plan to offer the classes in order,then start over and do the same again.
Material to be covered in Class #1-The Basics
The following is a rough outline of what I will teach in Class #1
Hand washing and the right soaps to use.
Proper sanitation/disinfecting of pots,pans,utensils,kitchen equipment and surfaces.
Proper pot,pan,utensil wash/rinse/sanitization.
Knife sharpening and the correct way to use a chef’s or cooks knife,and other kitchen knives.
The various cooking methods-broil, bake,braise,saute,etc.
Common kitchen weights and measures,use of each.
Basic food prep of vegetables used in cooking.
Intro to the various stocks,soups and sauces.
Basic food prep of vegetables used in cooking.
Intro to the various stocks,soups and sauces.
Mirepoix
Roux and other binding agents.
Fats and oils used in cooking.
Cooking,holding and serving foods safely.
Cuts of meats and what each is best used for.
Cooking rice and pastas.
Cooking beans.
Cooking vegetables and potatoes.
Intro to baking breads,bisquits,cornbreads.
Roasting meats and poultry.
Cooking fish and seafood.
Intro into baking cakes,pies,brownies,cookies,etc.
Proper food storage methods
Meal planning and prep.
I’ll go over the various ways to set up a field kitchen,and do all of the above in a grid-down scenario.

Class #2 will be focused on grid down cooking,and will involve planning meals,doing the prep work,cooking meals over a fire,how to make the fire,and set up your “kitchen” near the fire,and all the food safety during prep,coking,holding at the right temperature,and serving the meals.
I’ll announce class #2 about 6 weeks prior to the date of the class.
Classes will be held in Sagamore Hills Ohio
Class #1 the basics,will be held on Saturday March 12th at 9am-5pm
Anyone interested,please contact me via
gamegetterII@yahoo.com
Or-
starvinlarry@gmail.com

One of the things that people often do not consider important is feeding your tribe,group,clan,team ,etc. as a group.

Cooking for large groups of people is not like having a backyard BBQ,or a holiday meal at your aunt Millie’s house.

There’s procedures you have to follow-just like anything else,there’s a right way and a wrong way to do things.

Do things the wrong way,and everyone you just fed will be grabbing the TP and running to the nearest toilet-or to the woods for the next 24-48hours.

I spent over 20 years as a professional chef,I was the executive chef at private country clubs and first class hotels.

I also cooked for an outfitter on backcountry elk hunts,cooking for the hunters, the guides,and the rest of the staff way back in the mountains,it was usually a 2 day horseback ride to get to camp.

I spent a couple years working fishing boats out of Wanchese N.C. and working for the fish companies on the docks unloading boats and cutting fish.

I am offering a series of 3 classes on cooking for large groups of people,both under “normal” conditions,and in SHTF events with no power,and no natural gas to operate stoves and ovens.

I’ve taught cooking classes in the past-my boss at the time volunteered me to teach the class,at the request of the hotel’s general manager.

I’ m going to use the same methods I used back then,except rather than a 3 day series of classes,I’m going to condense the three days of classes into a one day class.

I will do a series of three classes,each one building on the previous class material,so the classes have to be taken in order,you have to have completed the first class to be able to take the second class an so on.

If there is interest in more advanced classes-I will offer those as well.

Here’s the description of what I will cover in the first class…

Cooking For Large Groups

Class #1-The Basics

This class will be required before taking subsequent classes.
As of now,I have 3 classes that I plan to offer,with each building on the previous class.
The classes will be one day classes that are the condensed version of 3 day course.
Students will receive quite a large amount of info via e-mail,which includes a series of videos that will be sent to each student as an e-mail attachment. There will also be some additional videos online.
*I’m not satisfied with the quality of the videos I’ve made so far,working on getting a better tripod for the camera,and better lighting for the room I’m using to make the videos. If I can not get the video quality to where I’m satisfied with it,I’ll go over that material via e-mails to those taking the classes.
There will also be printed materials distributed to each student on the day of the class that will include material that we will not have the time to cover during class,but that I feel is important for people to know.

There will be a number of recipes included that are my own personal recipes from my years of running kitchens.
I will cover cooking under “normal”conditions,as well as under grid down conditions,to include how to set up a field kitchen.
There will be a “hands on” part of the class,and students will cook our lunch and dinner for the day.
The food is included in class price,as are all the online,e-mail,and printed materials,and a thermometer for each student,as cooking,holding and serving temperatures are critical to insuring a safe meal.
I will provide beverages-coffee,tea,sodas.

Class sizes will be limited to 16 people,any more than that,and the kitchen I have the use of is simply not big enough.
Cost for the class is $125.00.

I just can not make it any lower,and that is a more than fair price for the amount of material,and instruction I will provide. I’ll have 60+ hours into putting together the material for the class,not counting the videos-so this first class is getting a great deal!
A deposit on class fees must be paid no later than 2 weeks prior to class,unless you have worked out a barter deal with me.(see below)
Deposit is $75.00,the remainder is due no later than 3 days before the class,so I know how much food to buy for the class.

I am also willing to barter-I’ll accept silver bars or coins at the Kitco spot silver price day of class,muzzleloding stuff I’l accept in trade-unopened plastic bottles of Triple7 powder,either FFG or FFFG, 240 grain Hornady XTP bullets in .44 or .45 caliber,230 grain Hornady lead roundnosed bullets in .45 caliber-(I’vegot more than enough sabots),quality hunting or tactical kives,fishing gear,20”crossbow bolts,31” aluminun arrow shafts suitable for a 55-70# draw compound bow with a mild cam, NAP 125 grain broadheads.
I can’t accept barter items from everyone taking the class,so if you want to barter-contact me ASAP.
Contact me via e-mail-(gamegetterII@yahoo.com)-and we can most likely work something out.
Anyone planning on taking all 3 classes can also contact me via e-mail,and I’ll knock something off of the total cost for you.

I spent a bit over 20 years as the executive chef, running the kitchens in mostly hotels and private country clubs in Ohio,with some additional experience cooking for an outfitter on backcountry elk hunts in Montana and Colorado,and on fishing boats based out of Wanchese N.C.

There may be another guy with similar experience assisting me in teaching the class-he will be there if he can,depends on what’s going on that day at the restaurant he works at.

If there is enough interest,I can offer more advanced classes after the first three.
As of now,I plan to offer the classes in order,then start over and do the same again.

Material to be covered in Class #1-The Basics

The following is a rough outline of what I will teach in Class #1

Hand washing and the right soaps to use.
Proper sanitation/disinfecting of pots,pans,utensils,kitchen equipment and surfaces.
Proper pot,pan,utensil wash/rinse/sanitization.
Knife sharpening and the correct way to use a chef’s or cooks knife,and other kitchen knives.
The various cooking methods-broil, bake,braise,saute,etc.
Common kitchen weights and measures,use of each.

Basic food prep of vegetables used in cooking.
Intro to the various stocks,soups and sauces.
Mirepoix
Roux and other binding agents.
Fats and oils used in cooking.
Cooking,holding and serving foods safely.
Cuts of meats and what each is best used for.
Cooking rice and pastas.
Cooking beans.
Cooking vegetables and potatoes.
Intro to baking breads,bisquits,cornbreads.
Roasting meats and poultry.
Cooking fish and seafood.
Intro into baking cakes,pies,brownies,cookies,etc.

Proper food storage methods

Meal planning and prep.

I’ll go over the various ways to set up a field kitchen,and do all of the above in a grid-down scenario.

Class #2 will be focused on grid down cooking,and will involve planning meals,doing the prep work,cooking meals over a fire,how to make the fire,and set up your “kitchen” near the fire,and all the food safety during prep,cooking,holding at the right temperature,and serving the meals.

I’ll announce class #2 about 6 weeks prior to the date of the class.

Classes will be held in Sagamore Hills Ohio

Class #1 the basics,will be held on Saturday March 12th at 9am-5pm

 

Anyone interested,please contact me via

gamegetterII@yahoo.com

Or-

starvinlarry@gmail.com

Read.

Learn.

Train.

Do more PT!