Author Topic: Food Storage Friday Challenge  (Read 10504 times)

Offline Stwood

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Re: Food Storage Friday Challenge
« Reply #30 on: November 18, 2017, 09:02:15 AM »
I got a coupon for free 4lb. sugar if I spend $20. I only need fresh veggies, wife's cookies and TP. Maybe I'll load up on TP and get the sugar, but as you know I have about 50lbs. of white sugar. Really need to spend more at Aldi's this week.

$18.00 30 gallon metal container will hold 75 rolls of TP.  ;D

Sugar on sale here is usually $1.59
If we want a real sugar sale, we have to travel an hour to a Aldi's.
I just filled our last sugar storage jar up yesterday.

But we have elderberry's and cantaloupe in the freezer for jelly making, so the sugar will be used up again.

Offline Stwood

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Re: Food Storage Friday Challenge
« Reply #31 on: November 18, 2017, 09:08:38 AM »
I don't know if it makes my life easier. All I know is that my farmer grandparents instilled a little horse sense. Potatoes in season? Buy 100 lbs. Chicken on sale? Fill the deep freeze.



My folks nor the wifes stored anything that I can remember. I remember my grandfather storing taters in the wellhouse in sawdust.

Offline LvsChant

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Re: Food Storage Friday Challenge
« Reply #32 on: November 20, 2017, 09:31:23 AM »
OK... it's not Friday, but it is a chilly day, so I'm making chili with ingredients from the pantry (and freezer):

2 lb. ground chuck
3 pints home-canned pinto beans
1 pint home-canned black beans
4 8-oz cans tomato sauce (ran out of home-canned)
2 T. dehydrated bell peppers (broken up into small pieces)
4 T. chili seasoning
(basic recipe is: 1 tsp. chili powder, 1/4 tsp red pepper, 1/4 tsp garlic powder, 1/4 tsp. oregano, 1/4 t. onion powder, 1/2 tsp. paprika, 1 1/2 tsp. cumin, 1 tsp. sea salt. I make up a big batch of this whenever we are getting low -- it also works fine for tacos)

Brown the meat; add the seasoning, tomato sauce, peppers and beans. Simmer about 30 minutes. Salt to taste. Serve with chopped onions and grated cheese (if desired).

« Last Edit: November 20, 2017, 11:09:03 AM by LvsChant »

LVWood

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Re: Food Storage Friday Challenge
« Reply #33 on: November 20, 2017, 09:44:06 AM »
Don't forget the cornbread!!! :)

Offline LvsChant

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Re: Food Storage Friday Challenge
« Reply #34 on: November 20, 2017, 11:09:42 AM »
Around here, it is more typically tortillas!!!

Offline KellyAnn

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Re: Food Storage Friday Challenge
« Reply #35 on: November 24, 2017, 03:39:38 PM »
We have out of town visitors this week (and next) so we're opting out of FSF.  We are, however, making turkey stock from our Thanksgiving turkey carcass.  I suspect most will end up in the freezer, some will be soup tomorrow.

Offline Carl

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Re: Food Storage Friday Challenge
« Reply #36 on: November 24, 2017, 04:58:12 PM »
  I made some AUGASON Fettuccine Alfredo today and it was good ,Brandi dog and I shared 4 servings as it was in sealed pouches inside the #10 can and it was good enough that even dog enjoyed it though the pulled pork and deep fried turkey from yesterday was a tough act to follow. It took a fifteen minute simmer in 4 1/2 cups of water and 2 cups (one pouch) of product to make for a good meal for two 'plus sized' beasts.

Offline Redman

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Re: Food Storage Friday Challenge
« Reply #37 on: November 24, 2017, 05:09:12 PM »
  We are, however, making turkey stock from our Thanksgiving turkey carcass.  I suspect most will end up in the freezer, some will be soup tomorrow.

We've done that and with roasted chicken carcases and chicken bones. Freezer is full otherwise now though.

Offline David in MN

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Re: Food Storage Friday Challenge
« Reply #38 on: November 24, 2017, 07:06:01 PM »
Don't forget the cornbread!!! :)

Around here, it is more typically tortillas!!!

While I love both cornbread and tortillas around here the chili accompaniment has to be homemade spiral herb bread grilled cheese cut into quarters and inserted into the chili amidst a cloud of sour cream. Perfect crunchy texture with dripping cheese soaking the spices.

Why I love chili. So many good options.

Offline Carl

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Re: Food Storage Friday Challenge
« Reply #39 on: November 25, 2017, 05:09:24 AM »
homemade spiral herb bread
grilled cheese cut into quarters
and inserted into the chili amidst
a cloud of sour cream.
Perfect crunchy texture with
dripping cheese soaking the spices.

Food porn....

Offline David in MN

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Re: Food Storage Friday Challenge
« Reply #40 on: November 25, 2017, 07:04:22 AM »
Food porn....

I was very near at one point to becoming a pro chef. In my quiet time I do price out food trucks. Once asked to host a dinner I did 11 courses for 9 people. My cookbooks are worth more than my car. I'm a little nuts about food.

Offline Redman

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Re: Food Storage Friday Challenge
« Reply #41 on: November 25, 2017, 08:21:15 AM »
I was very near at one point to becoming a pro chef.  My cookbooks are worth more than my car. 

Nothing wrong with the books. I don't have that many but still quite a collection. At one point I was working in the industry and considering a career change.

Offline LvsChant

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Re: Food Storage Friday Challenge
« Reply #42 on: November 27, 2017, 07:00:09 AM »
I also have an entire shelf devoted to cookbooks... way more than I need. I was just thinking that I need to thin them out a bit. Some of the purchases ended up being disappointments and are never used.

Back to the Friday food challenge.

On Thanksgiving, I really made nearly the entire meal with food we had in stock... (I'm counting the freezer).

Roasted chicken (small family and don't like as many leftovers as most people) from the freezer (bought on sale)
Mashed potatoes
Cranberry sauce (fresh cranberries from the freezer bought on sale)
Gravy (made with stock from the chicken neck and added some of my other stock)
etc...

Did have to buy the fresh veggies, but that's really about it...

Offline Redman

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Re: Food Storage Friday Challenge
« Reply #43 on: November 27, 2017, 07:39:17 AM »
Almost everything we buy is on sale. Our freezer is full of fresh picnic hams and boston butts bought for 0.99/lb. and boneless pork loins for 0.99 - 1.29/lb. Most fresh vegetables bought on sale or at a price much less than the name brand stores which is why I decided to take up canning.

So usually our meals come from items that we store.

Offline Stwood

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Re: Food Storage Friday Challenge
« Reply #44 on: November 27, 2017, 06:49:29 PM »
Well it's not Friday, but breakfast was toast and eggs. Homemade bread, and eggs from the coup.
Lunch (late) was prepared cheddar broccoli dried mix we had bought on sale and had stored it. Wanted to taste test anyways. We'll be going back there for more.  ;D

Offline Redman

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Re: Food Storage Friday Challenge
« Reply #45 on: January 01, 2018, 03:52:33 AM »
Once again it isn't Friday but to start the new year I'm going to attempt to make potato latkes with Augason dehydrated potato shreds and freeze dried onions. Also I'm going to try to make sour cream with non-fat dry milk. I don't have high hopes for that but we'll see.

Offline Carl

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Re: Food Storage Friday Challenge
« Reply #46 on: January 01, 2018, 07:39:13 AM »
  My dog and I are at the BOL and I made hotcakes with angel food cake mix that has egg within the mix and I added a bit of Augason Butter powder and water to make the mix and used Augason HONEY POWDER mixed with a very little water after the angel hotcakes were ready. We also had Augason ORANGEdrink mix ,though dog preferred water...she was out of root beer. :-[

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Re: Food Storage Friday Challenge
« Reply #47 on: January 01, 2018, 08:42:50 AM »
We keep a stock of Bear Creek soup mixes in the pantry and the "Darn Good Chili" and Potato Cream soup are outstanding by themselves.
However we use them as a base for making something even better.
Yesterday was potato cream soup with about a handful of Augason Farms potato chunks and chopped bacon added.
Outstanding.
As I said, they make a great base, so next week we're going to add a can of chopped clams and call it clam chowder.

Offline Stwood

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Re: Food Storage Friday Challenge
« Reply #48 on: January 01, 2018, 11:18:39 AM »
We keep a stock of Bear Creek soup mixes in the pantry and the "Darn Good Chili" and Potato Cream soup are outstanding by themselves.
However we use them as a base for making something even better.
Yesterday was potato cream soup with about a handful of Augason Farms potato chunks and chopped bacon added.
Outstanding.
As I said, they make a great base, so next week we're going to add a can of chopped clams and call it clam chowder.

Bear Creek. That reminds me.  :facepalm:

That last (newer) Amish place we hit a couple months ago while getting hay, had that brand. All expired dates, but we picked up 3 different packs for a buck each.
They had many more, maybe 30. I need to get back over there and get them.
The one we opened was tasty.

Offline David in MN

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Re: Food Storage Friday Challenge
« Reply #49 on: January 01, 2018, 05:19:56 PM »
I'm making a pizza now. Flour, yeast, sauce (Muir Glen is my favorite), onions, canned mushrooms, pickled peppers, olives, anchovies, and homemade Italian sausage and Mozzarella from the freezer.

In the apocalypse there will be pizza.

Offline Redman

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Re: Food Storage Friday Challenge
« Reply #50 on: January 01, 2018, 05:40:36 PM »
In the apocalypse there will be pizza.

 :excited:

I didn't get the latkes made. Got the potato shreds soaked and the powdered nonfat milk make but life intervened. Stuff is in the frig and perhaps in the morning I can do it.

Offline Stwood

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Re: Food Storage Friday Challenge
« Reply #51 on: January 02, 2018, 10:05:54 AM »


In the apocalypse there will be pizza.


Yea but......will the zombies come after you for it.

Offline LvsChant

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Re: Food Storage Friday Challenge
« Reply #52 on: January 02, 2018, 04:14:02 PM »
Wow! with all the holiday activities, I did not even attempt a Food Storage Friday...

However... I would like to say that I had everything I needed in the pantry for lots of holiday baking... Bread, cookies, pralines, caramels, homemade hot cocoa mix to give to the neighbors...

Offline Redman

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Re: Food Storage Friday Challenge
« Reply #53 on: March 04, 2018, 02:33:09 AM »
Alrighty here is another. Boneless pork loin that had been sliced as chops resliced into strips with short grain. 2 Ancho peppers cut into pieces/strips doesn't matter much. Simmered in chicken stock and oil mixture, olive oil if you have it. Simmer the pork in that. Tip let the pork marinate a day or two in the pepper mixture then simmer.

Rice with tomato sauce and Spanish Rice Seasoning, Black Beans cooked with onion and garlic, salt to taste and topped with sour cream or Mexican Crema if you have it. I didn't.

Everything except the sour cream is stuff we normally have stored or in the freezer.
« Last Edit: March 04, 2018, 02:43:07 AM by Redman »

Offline LvsChant

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Re: Food Storage Friday Challenge
« Reply #54 on: March 06, 2018, 07:42:43 AM »
Thx, Redman... I also buy boneless pork loin and slice into chops... we like them breaded. I dehydrate my own breadcrumbs from leftover bread and we mix with almond meal (to lower the carbs). Always a hit around here.

Offline Redman

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Re: Food Storage Friday Challenge
« Reply #55 on: March 07, 2018, 01:44:19 AM »
Thx, Redman... I also buy boneless pork loin and slice into chops... we like them breaded. I dehydrate my own breadcrumbs from leftover bread and we mix with almond meal (to lower the carbs). Always a hit around here.

My chop slices are an inch or a little more thick. I will recut them in half through the thickness, pound to about 1/4 inch or less and bread for schnitzel. Also using breadcrumbs from leftover homemade bread.

Offline David in MN

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Re: Food Storage Friday Challenge
« Reply #56 on: March 07, 2018, 05:07:35 AM »
My chop slices are an inch or a little more thick. I will recut them in half through the thickness, pound to about 1/4 inch or less and bread for schnitzel. Also using breadcrumbs from leftover homemade bread.

On that my Austrian side will totally agree. Although I tend to use buttermilk rather than eggs the way grandma did it. It's amazing how one little technique like that gets you not only schnitzel but an amazing chicken parm and chicken fried steak with gravy. All that from a dish where you pound out meat because you're too poor to buy enough (historically).

Offline Redman

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Re: Food Storage Friday Challenge
« Reply #57 on: March 07, 2018, 05:24:28 AM »
On that my Austrian side will totally agree. Although I tend to use buttermilk rather than eggs the way grandma did it. It's amazing how one little technique like that gets you not only schnitzel but an amazing chicken parm and chicken fried steak with gravy. All that from a dish where you pound out meat because you're too poor to buy enough (historically).

 :clap:

I've done boneless chicken breast and boneless thighs similarly but concerning beef I usually refuse to pay the prices charged around here. I've never weighed a slice of pork or chicken before pounding but it couldn't be much though after preparing it's quite satisfying.

Buttermilk huh? I'll have to try that. 3 station breading? Flour, buttermilk, breadcrumbs?

Offline LvsChant

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Re: Food Storage Friday Challenge
« Reply #58 on: March 08, 2018, 08:36:27 AM »
I've also never tried buttermilk... will have to try that out... I typically add italian spices and parmesan to the breadcrumb/ground almond mixture... yum.

Offline David in MN

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Re: Food Storage Friday Challenge
« Reply #59 on: March 08, 2018, 11:55:29 AM »

Buttermilk huh? I'll have to try that. 3 station breading? Flour, buttermilk, breadcrumbs?

Yup. In the upper Midwest every Friday our restaurants do a fish fry (except in lame Minneapolis) and it's perch dredged in four, buttermilk, and breadcrumbs deep fried. I do the same technique.

You can also (more of a southern way but also great) do seasoned flour, buttermilk, seasoned flour. Takes more oil to cook but I like it. You could also use ground crackers for breading. I don't want to spark an Iowa Indiana debate but there's an awesome pork sandwich you can make with this method. I'll add a link that explains.

https://noshon.it/recipes/iowa-style-pork-tenderloin-sandwich/

It's funny how the Midwest flies under the radar for food. Most people have never had a proper deep dish pizza or Italian beef and they've never heard of a loose meat sandwich or Juicy Lucy.