Posts Tagged ‘grid down cooking’

Salt

Sugar/unpasteurized-(raw)- honey

Spices/herbs/seasonings/condiments

Yeast

Baking Powder

Oil/Lard/”Crisco”

Soup bases

Multi vitamins – (self explanatory)

Why do you need to store these things?
Because…

1) After the first say 30 days or so- when it’s all about calorie intake,you have to start paying attention to nutrition.

2) Eating MRE’s, Mountain House,or other freeze dried “survival food” long term is really,really,really bad for you. Google the term MRE baby,and you’ll get why.

*Salt –

Your body needs salt,despite all the hysteria about how salt is bad for you – you need more salt when you’re more active,as you sweat more,salt also provides other trace minerals.

You need salt to make things like cornbread,bisquits,bread,cook meats,fish,poultry – plus it makes food taste better.

If food doesn’t taste good,you aren’t going to eat as much.

You’ll also need salt to cure meats,poultry and fish to store without refrigeration.

Which requires a lot of salt.

You need a lot more salt than you think you do.

Salt can be stored for years,as long as it’s kept dry.

Even if salt is exposed to moisture-it can be dried and used.

The salt you store needs to be iodized salt-it’s hard to get enough iodine from diet alone-(unless you live near an ocean,and have a steady diet of fresh seafoods-or like eating seaweed)-especially under a grid down/long term disaster situation.

Currently eggs and dairy products do contain Iodine,but that’s due to commercial cattle and chicken feed.

Your body needs iodine-especially for thyroid function.

Salt is also needed for medical uses-making saline solution,used with sugar for dehydration,etc.

*Sugar –

Many,if not most cures for meats/fish/poultry involve sugar.

Pretty much all baking requires sugar – be it bread,cornbread,or pies/cakes.

All ya’ll who like sweet tea-it takes a lot of sugar,you like sugar in your coffee?

That takes even more.

You will need to make alcohol too-whether for fuel or “medicinal purposes”

That takes still more sugar.

Want to make bbq sauce from the tomatoes you grow?

More sugar.

Want to make Kool-Aide type unsweetened powdered drink mixes?

More sugar.

*Honey

Honey can be substituted for sugar most cases -so get used to it.

Americans eat way too much sugar anyhow – but you still need it for a lot of foods-and to make alcohol.

*Spices/herbs/seasonings/condiments

I don’t mean fully stocked gourmet level spice rack here-I’m talking just the basic shit you need to cook food that tastes reasonably good.

Garlic powder

Onion powder

Basil

Black pepper

Oregano

red-(cayenne)- pepper

Thyme

Sage

Other than the black pepper,you can grow everything else and dehydrate it once you run out-so it ain’t like you need 55 gallon drums of this stuff.

That’s the basics-I would add a lot of chili powder as well,because it’s more economical,and more feasible to just buy it than to store the extra paprika,cumin,etc to make your own.

Mustard powder-

Makes more sense,and takes up far less room to store it than storing prepared mustard.

Mustard is used to make bbq sauce, among other things – I’ll get into that in later posts.

Vinegar-white and cider –

Marinades and making sauces, salad dressings,prepared mustard,and other cooking uses.

Soy sauce –

Gallon cans are not expensive,and it can be used in a lot of recipes -especially making soups.

Hot sauce –

No brainer, used in cooking as well.

That’s pretty much it for condiments,unless you just gotta have stuff like ketchup or A-1 sauce.

*Yeast and baking powder –

If you like corn bread and bisquits,you need baking powder- if you like bread,rolls,- or alcohol – you need yeast.

Dry yeast and baking powder both store well long term.

I would go heavy on the yeast – because fuel,beer,wine,’shine.

*Oil/lard/”Crisco”

You need fats to cook and bake -whether it’s from vegetable oils,animal fat-(lard)- or from fake lard-(“Crisco”)

Lard does not store well long term,vegetable oil store longer,”Crisco” type fake lard stores the longest.

There are oils made for foodservice that will store well long term,you can get these products at any restaurant supply.  Whirl and Prep are brand names of two of these type cooking oils.

*Soup bases –

Most grocery stores,and any restaurant supply carry beef,chicken and ham bases, that can be stored with no refrigeration. Look for one that does not list salt as the first ingredient if you can find one.

You ain’t gonna have a gourmet kitchen set up and be making fresh stock daily,so using soup bases to make soups and stews makes way more sense,at least until you run out – by which time,you’ll have your food supply and cooking fuel situations handled-or you’ll have starved to death or died of malnutrition or disease.

Soups and stews are quick and easy to make,feed a lot of people,and have high nutritional value.

 

 

 

 

 

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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 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.
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

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