Cooking indoors offers many benefits, particularly if you are in a survival situation in which you don’t have electricity to power your indoor appliances and stove.
Of course, in a true survival situation, it is sometimes better to cook inside whenever you are able. You will want to store all of your foodstuffs and supplies inside and cook inside whenever possible so as not to draw attention to yourself.
After all, cooking outside can be dangerous if passersby see the smoke and come to your place. It can show others that you still have food – and you may find that people come to your door seeking food (and can become aggressive if you don’t give them what they want).
Related: How To Deal With Neighbors And Friends That Come Begging For Food At Your Door In A Crisis
As a result, it’s often better to cook inside in a survival situation – but not all foods are safe to cook inside since they produce too much smoke or are logistically impossible to prepare indoors.
Here are some of the best foods to cook outdoors – and why you should start.
Benefits of Outdoor Cooking
There are plenty of benefits to turning to the great outdoors when you’re ready to prepare your favorite dinner or snack.
For one, it’s healthier.
When you cook outside, you can utilize a grill or campfire, too. This lends itself to a much healthier way of eating, eliminating many of the fatty oils that accumulate when you cook indoors. They’ll drip off when you cook them on an open fire outside.
It can also be more convenient. Many of the foods that we will list below can be cooked inside, but that doesn’t mean you should cook them inside.
It is safer, too. In a survival situation, the last thing you want to do is attract unwanted visitors to your property. Although cooking outdoors sometimes produces excessive amounts of smoke that can draw the eye from far away, you may be able to conceal yourself a little bit better if you have more space to work with outdoors.
Related: 5 Ways To Cook When SHTF Without Attracting Attention
Finally, cooking outdoors is practical, offering a good alternative when the power is out or if you are trying to live off-grid. You’ll be able to prepare any of these foods even if you don’t have electricity.
It also can save energy, regardless of whether you have a gas- or electric-powered stove, and it will keep the heat outside if you’re trying to keep things cool during the hottest days of summer.
So, what foods should you never cook inside?
1. Meat
Yes, you can always throw some burgers in a pan and fry them up on the stovetop. However, this is going to produce a lot of smoke. Cooking meat outdoors is almost always a better idea than cooking it indoors.
Burger meat, in particular, has a high fat content – the fat will simply sit in the pan if you cook high-fat meats like burgers on the stovetop. Cook your burgers and other fatty meats on the grill or even over an open fire, and that fat will drip away. You’ll have a healthier burger without smoking out your kitchen, too.
Other meats you might want to consider preparing outdoors to limit the smokiness indoors include (obviously) smoked meats, steaks, and ribs. You’ll reduce the amount of smoke that is produced by cooking these on a grill.
Any fatty meat is really best cooked outdoors. Fat=smoke.
That’s not a bad thing – that smokiness lends itself nicely to some truly complex, tasty flavors.
However, it’s going to draw the eye, and that’s something you don’t want in a survival situation. To get the most out of your favorite barbeque meats while also allowing most of the fat to drip off and limit the amount of smoke that is produced, cook them outside where it will be easier to eliminate all the fat.
2. Beans
The classic camping meal, beans are easy to cook outside. You can throw them in a skillet and cook them over an open fire or you can throw the can of beans on the grill some hot dogs. Beans are economical and easy to store, too, with canned beans having a shelf life of many years.
When it comes to cooking beans, it might take a lot of time to boil them and cook them properly indoors.
If you find yourself in a survival situation such as an EMP or a power outage and you have a small generator or a small stove you can only use inside (you don’t want to waste it), it is better to go outside and cook beans over an open fire.
Related: Get An Unlimited Supply Of Beans Growing This Tree
3. Shellfish and Fish
Clams and mussels along with other kinds of shellfish are easiest cooked outdoors because they will take the least amount of time to do so when you boil water over a large turkey fryer or open fire.
Plus, you can toss the shells from things like clams into your compost pile or over to your chickens – both will benefit from the extra calcium and you’ll be able to increase your self-sufficiency, too.
Lobster is another food that is best cooked outdoors. You can use an outdoor lobster cooker or pressure cooker. It will cook the meat more quickly and also stop the steam from fogging up your kitchen – no condensation to deal with!
Sure, fish can be cooked indoors; knowing how to clean, gut, and fillet a fish is an essential survival skill.
But knowing how to cook a fish outside will only add to your repertoire.
You may want to consider learning techniques like hot stone cooking in order to cook your favorite shellfish, shrimps, and fish outside (plus, this method can be used for most meats as well).
Related: How To Catch Fish With A Bottle
4. Fried Turkey and Other Fried Foods
Fried turkey is a food that absolutely has to be cooked outside – if you’re using a turkey fryer, it’s not really safe to operate it indoors.
Other foods that require frying or pressure cooking (and therefore, are safest to prepare outside due to the risk of pressure build up and explosion) might include fried seafood or other meats.
5. Roasted Vegetables
Roasted vegetables can easily be cooked outside. Although there aren’t many vegetables that can’t also be cooked inside, it might take a long time to boil them (corn on the cob being an example).
You can easily roast corn and other vegetables on an open fire or a grill, a technique that will also limit the amount of time required to cook them as well as unlocking some delicious, caramelized flavors.
Roasted vegetables, as compared to boiled ones, also tend to be more nutritious – something that’s integral in a survival situation where you really want to get the most out of your food.
Related: 10 Vegetables That You Can Stockpile Without Refrigeration For A Full Year
6. Dehydrated Foods
If you’re using a solar dehydrator, you obviously can’t use this technique to cook your food indoors.
You’ll need to stay outside for this one.
Dehydrating food is a great way to keep a steady supply of food on hand for a survival situation and just about anything can be dried in a solar dehydrator, including fruits, vegetables, mushrooms, herbs, and even meats.
7. Ash Cakes
An ash cake is a bread that is baked over a layer of hot stones or sand and then covered in hot ashes.
As you might expect, this is a food that can really only be prepared outdoors over an open fire.
8. Pemmican
Pemmican is another dehydrated food that you should only cook outside.
You’ll dry a combination of berries, fat, and meat for at least 15 hours until it takes on a jerky-like consistency. There are numerous recipes for pemmican that you can follow, but all of them are easiest to follow outside where you can slowly dry the pemmican over a slow fire or in the hot sun until it is hard and brittle.
Related: Cracking Open My Stockpile Of Pemmican After 1 Year
9. Jerky
Although many people use commercial dehydrators to make jerky indoors, it’s much easier to make it outside with a solar dehydrator.
This will not only allow you to work with a larger quantity of meat at once but to create a high-protein pantry staple that will last for many months without going bad.
10. Bannocks
Bannocks, sometimes referred to as backcountry bannocks, is a type of flatbread that is meant to be cooked outdoors.
To make it, you just need to combine a cup of flour, a teaspoon of baking powder and half a teaspoon of salt, and two to three tablespoons of powdered milk.
Heat up a bit of oil in a skillet over the campfire, then spoon your mixed dough into the hot pan. Cook for a minute or two, then flip.
Learn How to Cook Outdoors – and You’ll Be Prepared for Anything
There are all kinds of outdoor cooking techniques that you simply can’t use indoors, such as spit cooking, hot stone cooking, smoking meat, and drying foods with a solar dehydrator.
Consider mastering these techniques so you’ll always have ways to cook your food – even if disaster strikes.
By tucking a few favorite outdoor-only recipes under your cap, you’ll be prepared for power outages and other survival situations that require a bit of creativity – you’ll be able to enjoy tasty meals no matter what life throws your way.
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6 Easy Ways to Siphon Gas in A Survival Situation
How To Make Gun Powder The Old Fashioned Way in Less Than 30 Minutes
GOOD article – not near enough thought given to covert cooking by preppers – using the portable gas BBQ will get tooooo dangerous before your propane runs outs …
a bit understated – I seriously doubt anyone knocks first >>> “After all, cooking outside can be dangerous if passersby see the smoke and come to your place. It can show others that you still have food – and you may find that people come to your door seeking food (and can become aggressive if you don’t give them what they want).”
to assist in cooking indoors (IE: fueled camp stove) will be to access the already existing exit channels for your home systems – heating, plumbing and ventilation – a DIY fabricated cooking hood can gather the exhaust & cooking odors – an additional 12V muffin fan can only help with the natural draft pull from your chosen exit route …
One can use a above hood fan when cooking anything! Or a toaster oven, or a convection oven or a micro wave! Of course only if one has elec. We have used a Coleman camp stove before and we all lived! I even cooked on top a toaster before…the only thing with that is you have to stay there and keep pushing down the handle, …LOL! But it does work and that is what is important right!! You can build a rocket stove as well in your house! I have seen that and really though how great that is, I just might do that in my home!!! Very little smoke come from one of those!!! Of course if you have a wood stove, or fire place there are a lot of ways one can cook anything in your home!!
In my case the microwave is doable with solar and a 3000 watt inverter. I do like your rocket stove idea though.
in a serious SHTF situation, I expect most cooked food will be boiled, even meats, fish, and poultry, as people did for thousands of years. I do not think most people will have the luxury to be grilling meat outside after SHTF, except for those who are already living off the grid and are already set up to be self sustaining. If I can safely boil water inside to avoid detection, then that is what I will most likely be doing. I also know how to build a Dakota fire, but that takes wood which is in limited supply where we are currently located, unless of course the majority of structures were no longer occupied, then we would be foraging wood from those structures to use in a rocket stove.
dz: In EOTW situation, I don’t think finding firewood will be hard. Unless you are living downtown in LA in a high-rise or a high rise in some other major urban city, finding firewood for a rocket stove will be relatively easy. Do you have bushes and shrubs around your house? Fruit trees in your backyard? All of those will have small dead branches and even some larger dead branches that can be cut for use in a rocket stove. Did a house burn to the ground a couple of blocks away? There will be partially burned wood that can be cut up for firewood. Is there a park nearby? An arroyo, a barranca, a parkway with trees that have reachable branches? All of those can be a source of firewood. Don’t overlook little branches that blow down after a santana. Is there an orange orchard nearby? I guarantee that there will be blown down branches in an orchard. Are there tumbleweeds nearby? Those burn fiercely when they are dry.
I keep limbs that I trim from bushes and trees. I cut them up into pieces that will fit in a rocket stove. I store them in 1-gallon milk containers. I don’t put the lid on until the wood inside has dried sufficiently for the wood to burn. If the milk container deteriorates I just transfer the wood to another gallon milk jug.
The blue gum tree in front of my house will be the first to be coppiced again. That is high on my to-do list when the lights go out. I also intend to used the heavier portions of the limbs for reinforcing the spider holes that are also high on my list of things to do.
There are enough little dead branches up among the bigger limbs that will keep me in rocket stove fuel for some time.
Using a rocket stove will open up a whole variety of fuel that you never considered before.
LCC, I am fully aware of my situation and I can honestly say I have long ago considered everything you advise, and no, there is not enough natural fuel within my neighborhood to support even half the current population to use for boiling water and cooking, and is why I bought a parabolic solar cooker to learn how to at least boil water and maybe cook in a Dutch oven using our more than abundant sunshine as the “fuel”. As I mentioned in other posts, we have propane tanks and stoves, and rocket stoves, but we will eventually be running out of fuel for both even if we were foraging construction woods from abandoned or burned out houses, too many people, not enough fuel.
My biggest concern is being able to replenish water if the utilities are not functioning for an extended duration. I have six 55 Gallon drums of potable water, and several small filters intended for use when foraging as well as when transferring water into the Drums. I would prefer to filter all water BEFORE it goes in my 2.5 and 5 gallon portable water containers, but that will also depend on what I assess when foraging for water. The closest “natural” water source is a small reservoir about 5 miles away, but if 10,000, 20,000, or more people are out looking for water and checking out the reservoir, how long will the water last when water is no longer getting pumped in from other sources, and how soon will people get violent over the reservoir water? There are several large potable water holding tanks on the tops of hills around our neighborhood that I think are gravity fed through the public water system, but those will eventually run dry, then I will rely on my own stored water, and after that we forage.
Interesting though
Several years ago now, I purchased what is called a DS storm kettle. It’s made by the Eydon Kettle Co. Ltd. in the UK. It’s capacity is two mugs. You can use just about anything, twigs, leaves, paper to fire it up. The British Military is well known for their ability to have tea in the middle of no where. Some years ago, when I was stuck on the side of the road in what I would call the middle of no where, I just happened to have a thermos of coffee. To me, that was a life saver as I waited for the tow
to arrive. Afterwards, I looked for a way to always be able to have a hot coffee in any SHTFS, so I keep this in the car. That to me was a must!
Pressure cooking has little chance of exploding with modern cookers with safety features today.
Jerry – Hope so! After being absolutely terrorized as a little kid by my poor mother’s pressure cooking kitchen incidents, I recently purchased a multi cooker. That’s one step forward as it sits in my kitchen now, but It’s still in the box.
CC: When Dad bought his farm, there were pieces of metal stuck in the ceiling. The old man said when his wife as younger, one blew up and she refused to let him take them out. It was a reminder and a warning.
Try the pressure cooker, but remember the warning. niio
Red, sounds like my wife. She’ll get some new gizmo, turn it on and play with it, and then starting reading the instructions if it’s not doing what she wants it to do! So far no serious fires or explosions, but you never know, and is why I bought three fire extinguishers for inside the house, and one for the garage.
This lends itself to a much healthier way of eating, eliminating many of the fatty oils that accumulate when you cook indoors.
I know that in a survival situation that fat is a BAD THING!
/sacr
It is unfortunate that our culture has demonized fat of any kind. From a culinary perspective, fat is flavor. From a nutritional one, it’s an important building block for the brain, our nervous system, and provides a long-term source of stored energy. In other cultures, fat is actually revered. Balance is the key. Eliminating all fat is not the way to go.
CC: As an asthmatic, I will not cook with veggie oils. They evaporate fast and that’s not good for the lungs. They also draw in hydrogen, which makes them toxic. niio
Umm why is fat a bad thing in shtf…..
You’re working harder…
CC, as the old saying goes “Ignorance is bliss”, at least until it kicks their ass into desperation or kills them. What these people don’t comprehend is that preparing for what they fantasize is a SHTF situation does not prepare them for the situations they fail to consider, especially when it comes to defense and long term survival. The only people really set up for years of long term survival, are those who are already living an independent self-sustaining lifestyle, and only for as long as they can protect and maintain it.
Our plan A is to remain in place and constantly assess the situation,
Our plan B is to “bug out” and those decisions will be determined at that time by our constant assessment of the situation.
Our plan C is to survive long enough to figure out how to become self-sustaining, and continue to constantly assess our situation.
Prepare, Assess, Adapt, Overcome, Survive.
Here in the big city this week in a public park, a local church group who were coming each day with food to feed the homeless was detained in route with heavy traffic and showed up a little later than usual. They were attacked and one was killed by the very people they were there to help.
To any and all who love life and liberty :
* GET OUT OF THE CITY . . . NOW *
Regards,
Mountain Marc
MH – It’s tough, but we are too. We have the best view as to what’s going on. If we all run away and hide out in the hills, no one will be able to see what’s coming over the horizon, and there will be no one left in the city to give them the 411. If we are to survive as a nation, we must take back our cities.
My Dear City Chick,
Those with eyes can see what’s on the horizon now. Every warning we could ever imagine has been made manifest as we speak. I agree that retaking the cities would be a great step forward but at this point, it’s not gonna happen. At least until there is some sort of re-set event. GOD BLESS & GOOD LUCK ! You are going to need it.
And on a side note – I have not “run away”, nor am I “hiding out” in the hills. God’s Country just happens to be my home. And am I ever grateful !!
Careful most are urban or city prepper here.
Lol one thinks they can take a city back. Or nobody will have information that the city is falling apart.
@ City Chick
That is sad. I believe that, that will be every city I bet.
Makes you stop and think. Doesn’t it?
Marc – Then we too have a lot in common as I also live in God’s Country. After all according to Genesis, the entire world and everything in it is His creation.
dz: Powdery mildew can be killed with a tablespoon of baking soda in a gallon of water. Sulfur can burn the leaves. It works, but with caution. My problem is finding a good organic formula for the hydroponics unit.
Another is killing off hordes of sowbugs that eat the roots from seedlings, and eat the seeds. Once a month, I use sulfur on the soil. That will help lower the Ph from 8+. Even figs and dates do better with some in the soil. It eats away caliche.
Maize, we have a serious problem with swarf maize mosaic from years of sorghum raised in the area. Sorghum and Sudan are resistant to it. niio
CC: dz is looking for good city prepper sites. niio
red, I have quite a few prepper, survival, tactical, guns & ammo, gardening, DIY projects and various other sites in my favorites I am willing to share, and I’ll be happy to browse at any other sites that get posted. I’m always looking for all sorts of formation that I may be able to apply if ever needed, such as “what are these white spots on the leaves of my green beans?”
answer: “This is the most common reason behind those white spots on green bean leaves. The powdery mildew spreads on the leaves of your green beans, specifically to your older crops. It usually starts as just a small round spot on an older green bean leaf. When left unaddressed, this issue affects the entire leaf and the other leaves around it.”
Treatment: “The best way to control this issue with white spots on green bean leaves is by determining the cause.
For instance, if the issue is due to powdery mildew, the best way to address this concern is by using fungicides with sulfur content. You can also make sure that your soil is well-fertilized with the right nutrients.
Another thing you can do to control powdery mildew is by ensuring ample spacing for your crops. Avoid planting them too close together as this prohibits air circulation.
Additionally, you may thin out the leaves or even get rid of infected plants to save the rest of your crops. Neem oil can also help, as well as the use of Bacillus subtilis, which is a type of fungicide designed for this issue.”
dz: Share! Always looking for more. Most I get right here, tho. And, BTW, those are good garden tips. niio
these can apply no matter where you are whether remaining in place, while traveling, or where ever you end up.
https://urbansurvivalsite.com/urban-survival-skills/
A sun oven is a wonderful way to cook provided the sun is shining!
I just bought a parabolic solar cooker, it arrived yesterday so I need to set it up and learn how to use it, any advice?
Sure, during survival situation we’ll be living off of lobster. Really stupid article. One of the stupidest ever. And contrary to previous articles warning of cooking outside and attracting others. Dumb as heck.
Perhaps in 50 or more years after an end of the world event, lobsters and abalone will have recovered enough so that one can take them from the shore without scuba gear here in SoCal and maybe NorCal if one can stand the cold water long enough. The native population here in SoCal used to gather lobsters and abalone along the shoreline but then they didn’t over harvest like the Europeans did. When I first moved to SoCal, every restaurant worthy of the name offered abalone as a standard dish. The numbers taken were staggering. After the abalone were fished out the commercial fishermen discovered that the Japanese liked sea urchin roe and sea urchins that used to cover the rocks went the way of the abalone. I had commercially grown abalone at a restaurant in NorCal a few years back and they were the size of a half dollar and cost a lot more than a half dollar.
How many of our newer readers know what a half-dollar looks like?
Very USEFUL Comment. Maybe next time try to ADD something to the discussion?
When I was serving in the Military I had a sign that said “Problems Welcome, BRING Solutions too”.
BTW Lobster is VERY Easy to trap and tasty even if you got it for essentially FREE.
DO be aware of harvesting ANY Seafood around the drainage of ruined SHTF Cities :-O!! It’s AMAZING how fast Mother Nature can clean up a Human Mess if we stop *hitting in the water supply.
Sorry above comment was for “Manimal” who seems to dislike the Article but has noting useful to add?
Maybe he, she, it will try agin with a positive and useful comment?
Maybe change the name to Mammal?
MikeyW: I guess I am showing my age when I talk about half dollars. For followers of this list that have never heard of nor seen a half dollar, it is a coin that was once minted and was in general circulation for many years. It was larger than a quarter but smaller than a one dollar coin. In case you have never seen a one dollar coin, there is a casino in either the Lake Tahoe casinos or the Reno casinos called the Silver Dollar. They have a large display of silver dollars for anyone curious about what they looked like. When our paper money was denoted as a silver certificate, one could take a silver certificate to any bank connected to the federal reserve which was most banks and exchange the paper certificate for a real silver dollar. If you wanted more than one or two, you needed to notify the bank ahead of time in order to conduct the transaction. Many times even if you only wanted one or two, the bank was unable to handle your request although they would search the tellers’ cash drawers for such.
Now that our bills are denoted federal reserve notes, that is the same as if I gave you an IOU for the amount of money. The difference being that I am good for the IOUs that I issue whereas the federal reserve is not good for the amount of IOUs that they have issued.
You won’t see one dollar coins in circulation as they contain silver worth more than $1. Preppers like myself who somehow come into possession of a $1 coin do not return it to circulation but squirrel it away for a rainy day. There used to quite a few silver coins in circulation but most folks when they get such in their grubby hands do the same, squirrel it away for a rainy day. Nowadays when you get a silver coin it is mostly dimes and rarely a quarter. They are coins that have been spent from Dad’s or Granddad’s silver coin collection with the heirs not realizing that silver coins are worth more than their face value. As of September 1, 2020, a silver dime had $1.99 worth of silver in it. I just got a flyer about some company coming to town to buy silver and gold and they are offering $1.00 for silver dimes.
One has to realize that most coins in general circulation are worn, so while they might have had the full weight at the time they left the mint, as they wear down some of the content of the silver is lost and the value decreases. The $1.99 worth of silver was the price on September 1, 2020. I haven’t checked it today to see its value. I don’t know if it is up or down.
The last silver dollar was the Eisenhower silver dollar but it was only 40% silver, not 99.9% silver of the earlier silver dollars. When I was considerably younger, silver dollars were in circulation and it wasn’t unusual to get one as a store cashier. The goobermint has melted them down for their bullion value and preppers have stored them away. The gold colored dollars are base metals and feature Sacajawea the Indian lady who guided Lewis and Clark and have no value other than face value, Don’t bother saving them. Spend them. They are worth less now than when you put them in the cookie jar. Folks collect them but years after their first issue they still have no collector value.
I have some silver plated spoons that just came into my possession that were issued as premiums by Palmolive soap in the 30s. If you bought a bar of soap you could then buy the commemorative spoon for a dime. My mother bought two of them and put them away thinking that some day they would be worth more. They are. On E-bay they are going for $1.00 each plus shipping. They haven’t even kept pace with inflation. That is part of the problem with collectibles — too many people collect them.
You may have read about LP records selling for huge sums. Those are rare records for one reason or another. I had the original cast of Hair LP and the original cast of Fiddler on the Roof LP. The record store told me he had more of them than he could sell. He said the trouble with popular music like that is everybody has them and so there is no value to them. I donated them to Goodwill. I hope they got a dollar or two for them.
Well, this post got far afield but I hope it contained some useful information for some folks who follow this list, especially folks who haven’t explored saving silver or have never seen a half dollar or silver dollar. Half dollars when they were minted had 99% silver content and if you find a silver half dollar, it is worth more than 50¢. Unless it is a Kennedy half dollar and that is only 40% silver so is not worth as much as a Franklin half dollar.
manimal: Cousins in New England won’t agree with you. At one time it was the cheapest shellfish around.
Red: Pismo clams at one time were so plentiful they were dug up for food for hogs. Now I don’t believe there is any commercial Pismo clamming and the private take which requires a fishing license is barely enough to make one pot full of clam chowder. Like lobster, Pismo clams are now a rare and expensive delicacy.
LCC: Ten years after SHTF, as you said, they will be.
10 years after, no stray packs of dogs and coyotes in the city. Mountain lions and wolves moving in will eat them. We have a coyote problem, sort of. Waste cases from the cities think Fifi the Poodle needs to return to the wilderness he never knew. It costs nothing to put an animal in a shelter! Coyote eat most of them. Dogs are their major food source. They get the bog ones to chase them, then run into cactus and tangle them up. Easy pickings then. Mountain lions will eat both. When a young bobcat showed up, they all left for a while. When roadrunners came to town to hunt lizards and mice, even the bobcat ran. I hope you, dz and the others stuck in Kali thrive, not just survive in what’s to come. niio
Manimal – Did you know that lobster use to be one of the cheapest dinners one could have? If you happen to live in Maine, it still is! Every citizen is entitled to set their own lobster trap!
While the article might not be so helpful in itself, the real value of the article is that it starts discussion by the followers of this list. There are many helpful hints given in the comments in reply to questions asked and in my view, the comments are the biggest part of the value of this list. Many of the articles are written by wannabe writers who are eking out a marginal living writing weak articles based on limited knowledge that they have gleaned from some equally poorly written article on line.
That said, the article then stirs up a lot of replies in rebuttal to the article or augmenting the article and that is the real value of the article — stirring discussion. As Michael states, rather than just panning the article, try to add something of value to the discussion. If you can’t add a contributive article, remain silent. As someone a lot smarter than I has said, “It is better to be silent and thought to be stupid than to open one’s mouth and prove it to all.”
LCC: here-here! Tell me, man! niio
@ LCC
That’s Horse crap. in a nice way for me to say.
so your saying that if it dose not fall in line with the artical, then we should “not” post anything out side of the article and be “silent” to the article or the post.
you sound like what we are trying to get away from. some one trying to CONTROL what we have the right to say…
you need to really reread the last of your post that you wrote.
now you can come at me and say nasty things about me or my religion.
After a crazy night in the Flats, in Cleveland, the next day we decided to go to the Eastside Market, also in Cleveland to get some fish. We got fish, clams, muscles and lastly, two lobsters. After cooking all of the fish, muscles, clams and lobster, the smell was over-powering. The lobster was the worst smelling. The entire house smelled like a, forgive me for saying, a house of ill repute! Tom and Bob were carpenters and I was the painter on the job siteWe never did that again!~!
If the odor of cooked fish was overpowering, I regret to inform you that you bought bad fish. I never had good fish until I went to Japan. I was amazed at how good really fresh fish could taste. I see “fresh” salmon in the supermarkets in the summer. I am sorry to tell you that salmon that is touted as “fresh” is far from it. My son and I did a fishing rip to Western Canada. Our Canadian guide threw away bait that was “too old to use” that was fresher than what I see in the supermarkets. It is really sad to see a large Silver or King that saw its best days two weeks ago. My sister-in-law hated fish until my brother took her fishing in Alaska and they had really fresh fish while there. Now she wants to go to Alaska every summer.
LCC – Can’t say I can blame your sister-in-law! When I was up there on business there was no way I could go fishing and it drove me nuts to be so close and not be able to cast a line! Fishing is one of the reasons why I love living on the coast! Always something interesting and tasty to catch for dinner! It just breaks my heart that my son does catch and release! Where did I ever go wrong?
City Chick, if your son lives near you maybe you can suggest he bring some of his catch to you . I love to catch fish, but I’m not so fond of eating seafood, My wife loves seafood but is not fond of fishing, so here’s what works really well for both of us. Sometimes I go fishing and also clean and prep anything I catch, then take it home to my wife and she is so happy to have really fresh caught fish instead of the old and often frozen, then thawed fish from the markets. Keeps us both happy.
Yank – It’s a shame you had such an awful experience! If you’re not in a position to buy coastal seafood on the dock from the boat that just came in, or better yet fish for it yourself, your best bet is to buy frozen fish from a reputable market. The catch is usually cleaned and flash frozen for market right on the boat.
CC: Our local supermarket sells “fresh fish” and in small letters down at the bottom of the ad it said, “previously frozen.” Say what? I want to buy fish that has thawed out who knows how many days or weeks previously? The day I do that I want somebody to remand me to court for an involuntary commitment. How can they possibly call it “fresh fish” when it has been thawed out after being “frozen fish”? As far as I am concerned with flash freezing on commercial fishing boats these days that is the only way to buy fish unless one is buying it right off the boat that hasn’t been out for two weeks filling their holds but went out this morning and is back this afternoon with today’s catch.
You certainly wouldn’t see an ad like that in Japan. When they say “fresh” they mean the fish is still swimming around in cold salt water on the dock. The only fish that don’t get that treatment are blue fin tuna which are cleaned and frozen on board the ship and tiny fish that are going to be commercially processed within hours of being unloaded. Those are iced down and remain on ice into the factory.
Fresh fish, its a lot like Fresh Sweet Corn. Harvest it and cook it NOW for awesome flavors you never thought you could get from “Supermarket FRESH foods”.
NOTHING Wrong with a few pan fish from your pond and Sweet Corn picnic 🙂
As far as the question above about a Parabolic Solar Cooker BE CAREFUL. You aim it at the sun and COOK from Behind It. I turn the cooker AWAY from the sun when I tend to the food as a moment of that concentrated Solar Glare can BLIND you.
If it’s of decent size it’s the Large Electric Burner on High of cooking tools.
BEST Used as a Frying Pan OR a get the Pot boiling and then AFTER turning it away from the Sun, carefully put that Lidded Boiling Pot into a Strawbox cooker for Slow Cooker effect.
Snip:
A haybox, straw box, fireless cooker, insulation cooker, wonder oven, self-cooking apparatus, Norwegian cooker or retained-heat cooker is a cooker that utilizes the heat of the food being cooked to complete the cooking process. Food items to be cooked are heated to boiling point, and then insulated. Over a period of time, the food items cook by the heat captured in the insulated container. Generally, it takes three times the normal cooking time to cook food in a haybox.
Michael, thanks for the advice to be cautious from glare, I’m a complete newbie about solar cooking, We have three dogs so I’ll have to make sure to place the solar cooker where they can not follow their noses and get hurt, maybe I’ll make a base out of concrete blocks, about three feet high. I’ll know a lot more after I set it up and see exactly what it takes to support it.
PS: about setting up the solar cooker that was delivered yesterday, it’s been hot and dry for months, 80’s to high 90’s, until today when we are currently getting thunderstorm warnings. It’s windy with a lot of dark clouds, some lightning and thunder (scaring the dogs) and just a tiny bit of a sprinkle for precipitation. I hope the lightning doesn’t start any fires, we are super dry here in San Diego county.
Dz – Yours sounds like a marriage made in heaven!
CC, Hah! fooled you! Actually we get along pretty good now but we have had our rough patches along the way, it’s been a roller coaster ride for sure. Some things I am very grateful about is we are both responsible with our finances, we are both conservative minded as far as politics and the majority of our lifestyle, we have always been responsible parents and involved and supportive with our kids during their entire time under our care and also now that they are grown, but not intrusive – no helicopter parenting allowed, and we remain Independent free thinkers concerning everything, especially anything that effects us and our family. Our major differences are my wife is very sociable and remains in constant contact with her side of the family while I am distant from my family except for our kids, I am an animal lover that pets and scratches our own and everyone else pets (dogs, cats, horses, goats, rabbits, etc. as long as they are mammals, I’m not fond of snakes or tarantulas), where my wife doesn’t want to touch the animals but does like to hold and play with everyone else’s babies and toddlers – I tell her she is a future Grandma in training.
LCC – You want to actually buy it frozen in the frozen food section and not previously frozen in the seafood department! When you start with frozen fish and defrost it yourself, you control how it is handled, the time and temperature. It’s the closest to fresh you can get if you can’t catch it your self. As for the other stuff, best don’t touch it!
As I read through the article, I was hoping it would improve as it went. It did not. Honestly, it read as though the author does not know how to cook.
I have cooked inside and outside. If I have a choice, I choose inside nearly every time. Usually means fewer bugs, and animals, easier accessibility to herbs and spices to add to the dish, easier access to dishware and water. Nicer in inclement weather.
All of the foods the author has mentioned, I have cooked both inside and outside. The only one i typically prefer cooking outside is shellfish. It’s just easier for me to grab some seawater, get it boiling, and toss the shellfish in., and cover the whold shebang with seaweed. For the years I was inland, that wasn’t possible, and while living there, I didn’t like the shellfish nearly as much as it was too old by the time it arrived. The exception was when my neighbor cooked crabs, as he’d catch them while on the coast and then cook and clean them before arriving home. He’d freeze them and we’d eat them later.
The article mentions beans. Canned beans are quick to cook whether indoors or outdoors. Dried beans need to soak and take a longer cook time in either place. Having a haybox would require less cooking fuel in both locations. If i do not have a haybox or means to make one, and my options are a low temp inside oven for hours on end or tending a fire for several hours to cook beans, I’m going to opt for the inside option. I have done both. Feeding a fire often enough and stirring the beans off and on for five or six hours so they don’t stick to the pot and burn gets old fast.
No mention made of a Dutch oven, which is a wonderful apparatus whether cooking indoors or out. Beans cook well in those, as do breads and stews. They can work well over direct flame, in direct flame, or covered in coals. If they are hot enough, they can also make an excellent haybox.
Pressure cookers are easier to operate when you can control the heat. Used properly, they don’t explode. They cook things in about a third of the time, and can tenderize tough cuts of meat. If the PC is big enough, it can also be used for canning if you have the necessary supplies, which can help preserve the bounty for lean times. A generation ago, people used the terms pressure cooker and pressure canner interchangeably. These days, some people will start to twitch if you do, and they’ll tell you most assuredly that you cannot can in a pressure cooker, only a pressure canner. You can, however can or cook in a pressure cooker. I have an 8 qt PC that arrived as a pressure cooker and canner. It has directions for both in the manual. Yet, according to the boogermint as LCC says, the 8 qt size is now considered too small to use as a pressure canner. Hmmm. And here I’ve been using it as both a cooker and canner since I got it in 1983. Scratches head. The canned food is typically cooked by the time the processing is complete, so the canned foods can be eaten as is or heated quickly over a flame indoors or out.
Passive solar dehydrators sound grand, and they can work well if you live in a sunny place with lower humidity. In places with higher humidity they are not as effective. Things that take two to three days to dry in a desert environment take easily three times as long in a place with high humidity. It makes for a perfect environment for mold to form or bacteria to colonize without the aid of a fan to move the humid air away from the product that’s drying. I’m sure that’s part of the reason our ancestors dried foods over fires.
I would agree that some of the processing steps we perform with food are easier outside, like slaughtering and gutting animals or fish, plucking fowl, or shucking ears of corn. But as far as the cooking process is concerned, the success is in the cook’s ability to cook over the flame be it indoors or out and to know how to avoid burning or undercooking foods if the heat cannot be controlled.
Mlb, thank you for stating what I also thought while reading the article, most of the information presented is not what I would expect to do because of a SHTF situation, and my wife and I have experienced several of the natural disaster type SHTF situations – several typhoons every year, a few 8.0+ earthquakes, and even a volcano that knocked out all utilities for many weeks and covered everything in 12-18 inches of volcanic debris (wet pulverized rock). You have to adapt everything you do to the environment and situation you are in, and then afterwards try to become even better prepared.
Mbl: If you don’t mind the time, soak dry beans 3 days. 1st soak water, add a capful of bleach to kill mold and so on. give it 45 minutes, then change the water, rinsing the beans. After that, let them soak overnight before changing an save the water for the garden. When beans begin to sprout, cook till tender, and it doesn’t take long. If for freezing or drying (like refried), add a little baking soda and they cook in a snap. We can’t use water with baking soda here, we already have Ph 8+ soil. The beans can be frozen for months before using. niio
My two favorite sites that I consistently follow:
Ask A Prepper (for obvious reasons)
Epoch Times (calling the Chinese Communist Party for who they are and their true agenda)
I rarely make an announcement for a business, but I just read an EPOCH TIMES article that Stands Out.
Title: “Trevor Loudon: End the CCP or We Need to Fight for Our Survival”
Mr. Loudon states exactly how the USA is in a fight for survival for the entire world,
and we are not winning.
Search for this title, you should be able to access it, read it, copy it, share it.
These are the last two paragraphs of the article…packs a punch!!
“CCP and its tentacles around the world are like organized crime, the mafia, Loudon said,
“You don’t contain the mafia, you destroy the mafia. You liberate the people.
And we have to make that a national objective.”
“It is our responsibility and our time to stop that.
And that is our duty to our children and our grandchildren, and all that come after us.
It is our duty to history.”
this is the link to enter your email and sign up for a free account with Epoch Times
https://www.theepochtimes.com/
China has built a military with the primary job of protecting China’s borders. We need to forget about the Malacca Straights, Japan, Korea, Taiwan especially, and orient our military toward coastal defense, our own coasts and borders. More important, we need to forget about touchy feely everybody equal and valuable educational models and offer bright kids willing to work hard a free STEM education from pre school to Phd. This is where we’re losing to China and the rest of the world, we’re becoming a nation full of happy dumbasses with their hands out. God help me, I sound like an old white man!
Judge: Chicoms have invaded India more than once, invaded other neighbors. Russia keeps a lot of troops along their border with China as does N. Korea. word is almost every year in spring, a lot of chicom troops thaw out on the river between Siberia and China. Yet, chicoms are trying to colonize Siberia. Any place Chinese live, China claims it. Barely a month goes by they aren’t over the border in Vietnam. If we lose Taiwan, Japan may fall. SE Asia is gearing up for war because a war is the only way chicoms can see to put millions of barely employed people back to work. niio
It’s got its tentacles right next door here. A house full of CCP college students attending a local university. Hardly ever see them much as they rarely leave the house or go outside. This is a university that use to be a local commuter college that has gone international to get the big bucks! Chinese New Years is also now considered a city holiday.
You’d really be worried if you knew how much real estate they’re buying here!
Regarding this article.
I am not a professional cook.
The information here is valuable, as usual.
In my experience, the smell of cooking meat seems to carry the biggest odor, but again I am not an expert in this area.
Cooking anything would be risky when the SHTF…two legged and four legged can track you down.
J. Quest: Yes, if you are barbecuing, the odor is free to drift with the breeze. Although, maybe it is because I am old, but unless it is one of my immediately adjacent neighbors, I find it difficult to trace the odor of cooking if it is other than the three or four houses immediately adjacent to mine. I suppose if I wandered around the neighborhood sniffing the air I could eventually locate the source of the cooking but so far I haven’t been reduced to that.
Boiling water inside and dropping the meat, cut up into chunks into boiling water in a thermos and letting it sit as I describe later in this long list of posts will eliminate odors that would attract unwanted attention. The boiled meat may not be quite as appealing as a steak barbecued on a grill, but in an End of the World Situation, boiled meat will be just a nutritious as barbecued meat. In fact, if you don’t throw away the water but drink it or save it to use on rice or potatoes or some other use, may be more nutritious because with barbecuing a lot of the juices are lost by falling into the charcoal or whatever provides the heat.
Hot food is comforting. A bowl of hot stew will not only nourish one but also restore a feeling of well being. I would not refrain from preparing hot food because I was afraid the odors might draw unwanted attention. I would, however, do my best to prepare it so that it remained covered while cooking to cut down on possible food odors and I wouldn’t constantly be lifting the lid to check its progress. Nothing wrong with well done food. In an EOTW situation well done food might well be safer than poorly cooked food.
LCC: Precooked and dehydrated, add boiling water. niio
JH – Most definitely! And all cash transactions through LLPs under the guise of global understanding, learning, sharing and good will just like the Confucius Project I have next door!
I’ve cooked inside for the better part of the past forty years, and if you are having real issues with smoke you are not doing it right!
Fat in a pan of hamburgers won’t reabsorb if you have a good fried crust on the meat, but will drain into the pan and keep it from drying out and sticking. Just spoon some off if you have a lot and save it for flavoring potatoes or cooked rice. If you use 80/20 or 90/10, there’s less fat than 70/30 or 75/25.
If you have a range hood, use that to vent your smoke, assuming you have power.
Canned baked beans are fastest of all to heat and serve in any situation, and require no prep or extra water. If you want, put the open can on the grill outside. Be sure to handle it with a good potholder as it will be very hot. Or put the can in a pot with a little water for an improvised double boiler with very little clean up. I wouldn’t do it all the time, but in a shtf situation with water rationing it is easier not to have extra pots to wash.
If you deep fry a whole turkey, please make sure that it’s fully thawed! Otherwise the fat explodes everywhere, ignites, and will burn you, your house, your car, your trees, etc. Better yet, cut it into pieces like for fried chicken.
Practice opsec at all times, and don’t fix BBQ, bacon or coffee outside if you are more than a day or two into a shtf situation. And do it behind your house, so your not visible from the street. And post a lookout if you can.
Is this stuff all obvious? To some of us, maybe. To others, it seems not. If my comments help anyone, it’s worth the post.
Miss Kitty, You may have missed your calling as I would suspect quite a few folks could use a few good lessons in the kitchen! It’s a life skill which should be at the top of everyone’s list!
CC:
It would seem so. Frankly, I’m appalled at the lack of cooking skills so many people demonstrate. I’m old enough to remember when we girls were required to take the home economics class in order to graduate. Wish we’d been able to take shop as well, but that was still for the boys and nobody thought to raise a fuss so we could take the classes we wanted to. The classes were very basic, and we were rushed through them, but it still gave me a start. For everything else, I used my grandmother’s copy of The Joy Of Cooking and experimented.
I had to learn how to cook – my mother HATED cooking!
Nobody is teaching kids any life skills anymore, or even exposing them to the basics. It’s sad.
Talking about a lost resource, before WW2 almost all Texas rivers were undammed, beginning in the later part of the 19th century mussels from Texas were shipped all over the world, the rivers were clean and a lot of them mineral rich, highest quality mussels grew in unimaginable numbers in the free flowing water. Most of the rivers were dammed in multiple locations in the 50s and 60s, agricultural pollution probably makes whatever mussels are left a bit sketchy I remember fishing and playing along the upper Leon River in the 50s, thousands of palm sized mussels in the riverbed, course as ignorant Texans we thought catfish was the only thing in a river you could eat.
I cooked outside throughout the great Texas Snowstorm last year, had a kettle grill, camp stove, oil less infrared turkey fryer, propane, wood, charcoal, dutch ovens, griddle, foil. Ribs, ribeye, chicken, salmon, omelets, bacon and sausage, taters,and corn, rolls, biscuits, cornbread, chili. You can cook anything outside. Glamping is glamorous camping, Glepping is glamorous prepping? Actually I just used the four day warning of the coming disaster to stock up on fresh food and liquor, nobody else did so far as I can tell. 200 people died, just amazing, no water stored, hungry, grilling in the living room, generators in the bedroom. And a party at my house, never touched our preps.
If folks remember just a few years ago there was a fairly sizable earthquake in Ridgecrest and environs here in the PDRK. I know most of our readers have not visited lovely, downtown Ridgecrest but it is just outside the park limits of Death Valley which gives the uninformed a grasp of what the terrain and weather are like. I spent a week in Ridgecrest a little more than 50 years ago reporting a hearing in the American Potash & Chemical Plant which at that time mined chemicals out of Searles Dry Lake. The lake wasn’t really completely dry, it was crusted over with a mushy crust of drying minerals that strongly resembled salt but actually contained a potpourri of vital chemicals. So Ridgecrest is about 50 hot dry miles from Furnace Creek, typically the hottest spot in the continental U.S.
I was amazed and dumbfounded when I saw on the news residents scrambling to fill makeshift containers from water trucks trucking in water because the water system had been ruptured in the earthquake. It appeared that no one in Ridgecrest had stored any water for an emergency like, I don’t know, maybe an earthquake in earthquake country?
Even now, I know folks who are using up the stores they put away in the great toilet paper crises last year. I am not. I replenish what I use up and what I have stored away is going to remain stored away. There are 70 container ships awaiting dock space off the Port of Los Angeles as I write. It is taking more than a week for a container ship to get dock space to unload because the stevedores are finding it more lucrative to draw unemployment as opposed to going back to unloading ships. And truck drivers are finding the same, so even if the ships get unloaded that doesn’t mean the goods are going to move off the docks. There are going to be shortages of goods once again and prices are going to reflect the devalued dollar, the increased cost of fuel and the cost of goods sitting for a week on a container ship. When things are in short supply the price goes up.
The prudent prepper will realize that the rate of return on goods bought now will be more than whatever market investments he might have squirreled some excess funds into.
I second that LCC! Here in the big city, hardly anyone cooks any more. It’s more convenient for them to pick up something on the way, go out for lunch or order take out for dinner. If they are planning to have a party at home, they circulate the restaurant menu in advance and allow guests to select what they would like to have and then have the order delivered when the guests are scheduled to arrive. It hasn’t even dawned on them that Cooking is a life skill.
The reporting on the Port of Los Angeles seems to be limited to pictures of all the container ships bobbing around off shore. I could probably dig up some good info investing a couple of hours deep diving the internet, don’t have time. Media from far left to far right seem to be under a broad blackout of some kind, especially on international and financial reporting. I remember around 15 years ago the Longshoremen walked out when the California Ports wanted to start modernizing with computers and automation, hence we’re a lot more inefficient than them dang modern Asian countries.
I guess the idea is, why give people answers when they don’t ask questions? These are not the droids you are looking for…
LCC, as an after thought to your comment “It appeared that no one in Ridgecrest had stored any water for an emergency like, I don’t know, maybe an earthquake in earthquake country?”
I have about three months supply of stored potable water, but if SHTF and someone showed up with a water truck, I would join the line to fill up every available container I had. That would add to my own supply, and also “blend in” with everyone else so I appear to be as bad off as they are so don’t bother looking for supplies at my house. It’s a Grayman tactic, blend in to avoid unwanted scrutiny.
Heads up! From everything I hear, it looks like it’s going to be a little bit harder to replenish our supplies and maintain our stock levels into the winter season. Warnings being issued by some of the big chains and Limits are already being placed on items in the local stores. We’re back to TP issues no less! This is another manufactured crisis courtesy of our current administration.
CC, I agree, people should stock up now before the Biden inflation and shortages really start zooming – this is just getting started, I predict much worse is to come.
I was in my late teens, early twenties when Carter was in office and it got really bad under his economic and foreign policy failures. I anticipate it will be even worse under the current administration.
CC: Yep. It was a weird year here. Not a bit of canning done. But, we’ll be picking out of the garden all winter, as well. We need at least 50 lbs more cabbage for kraut in the freezer. In the event of a major power outage, it can be canned. We should pick a lot of amaranth leaves, as well, but like the grain much better. Wild amaranth will be ripening soon! And the mesquite is. the weather was so wet here trees are trying to bloom, again, 4th time this year. 35% protein beans, with the pods at about 24% sugars. Sunchokes will not stop blooming. Each time they bloom, they set more tubers. With family planning to visit in January, it’s time to break out the beer buckets and make a few batches. That’s food, too. 🙂 niio
red, you make beer!!! please post some decent links how it’s done. I also have a batch of grapes that dried up while on the vine, so I am also interested in how to make “raisin jack” wine, any suggestions?
dz: Mom used to make 5 gallon a week beer for the family and company. I used to when we moved to town, and had people bring fruit to make them wine. I got half, they took half.
I would go on-line to see what’s up. Where you are you can get used equipment and good lock cap bottles for a lot less than new.
Beer is brewed, cooked, to convert starch to sugars. You can sprout grain like my mother did, or use cracked grain. A lot of people skip the grain and buy ready-made. do not stint on yeast. Get that from a supplier. If you can, buy at least one hops plant. New Mexico varieties are native to the Southwest but will need shade in hot areas. If you know anyone local with hops vines, try to get root cuttings this winter.
this is a good site.
5401 Linda Vista Road, St 406
San Diego, CA 92110
(619) 295-2337
info@homebrewmart.com
and
https://brewyourownbrew.com/beer-knowledge/
Pretty much any site will have good info. Join a brew club! I have to buy distilled water because our tap water is high in calcium and copper.
Raisins are usually used to flavor hard liquor. For plain hard stuff, sugar, yeast, and water. Distilling is either solar or the freezer. the only fruit I can’t recommend for wine is citrus. It always tastes bitter. niio
Insulation cooker sounds like cooking stuff in a thermos bottle. Heat the water, put what you want to cook in the thermos and fill it with water and come back later. Some things cook well and some things not so well. I have had excellent results cooking oatmeal overnight. The same with rice. Not so good results with trying to cook pasta. I tend to leave it in too long and it gets really mushy. Haven’t tried potatoes, carrots, or other root vegetables yet, nor meat but I would suspect that meat left overnight will be cooked by morning. I preheat the thermos by filling it with boiling water and letting it sit for a while with the hot water in it to preheat the inside of the thermos. I then pour the water out into a pyrex container, put in the ingredients, put the top on while I heat the water that was isn the thermos to boiling again. Put that back in the thermos, cap it and wait until morning. When you get the proportions right, oatmeal comes out just right. The same with rice. You have to experiment with the proportions of oatmeal and rice viz a viz water to get the right proportions.
LCC: Most cried Asian noodles are considered precooked. I know the starch needles are. Ditto cornflour. Reminds me, udon needs to be made. niio
since this topic has been taken in a lot of different directions not related to the article, here’s another one that is definitely going to get both support and derision:
https://theconservativeview.com/biden-lies-his-head-off-when-challenged-by-reporter-on-his-policies/
dz – We need sanity savers as over his lengthy political career, he certainly has developed a honed skill in gaslighting We the people! Much appreciated. Thank you! You’re working OT!
dz – A good place to learn more about choosing the right hops plant to grow for your preferred style of beer Is Great Lakes Hops. Purchased Prussian Hops there two years ago and have had no problems yielding a terrific harvest each year in the city in zone 7. It’s the highlight of my herb garden! Did you know that hops shoots are the world’s most expensive vegetable on menu in the EU each fall? Prepared like white asparagus with hollandaise.
CC: You would 🙂 You never cease to amaze us.
http://www.greatlakeshops.com I get plants from them, H. neomexicana which is a native here. Good prices, too. All mine died off thanks to the smoke from wildfires and hungry ground squirrels. People up in the mountains said the wild hops all died, too, almost 2 years ago. But, some came back even after all that time and a lot of seedlings. niio
hers another one people are going to either cheer or chastise:
https://newswithviews.com/democrats-architects-of-the-destruction-of-america-part-4/
these can apply no matter where you are, whether remaining in place, while traveling, or where ever you end up.
https://urbansurvivalsite.com/urban-survival-skills/
Conservative view seems a bit simplistic, I like the news with views site and will read there some more. Posting a link or two is always a good thing.
Judge, I get emails from a lot of different news / information sources, including Judicial Watch and Heritage Foundation, both good sources.
https://www.judicialwatch.org/
https://www.dailysignal.com/
also, you may not want to judge a site by one or two articles. Just like askaprepper.com there are a lot of good articles but you also get the not so good articles, you browse, then you decide what works for you.
there are sites / blog subscriptions such as this:
https://spybriefing.com/black-bag-confidential/
red, I have so many sites in my favorites it would be better if you let me know what information you are interested in and if I have any links that might help I’ll post them for you, but i think you are more experienced in topics like natural gardening and food storage/canning than me – my focus has been learning container gardening. I have maybe up to 100 gardening links alone, everything from beginning garden tips, the USDA Zones link, articles from Farmers Almanac, articles from several commercial and private gardening blogs, YouTube links for instructional videos, how to propagate and grow this and that, growing fruit and vegetables in containers, how to prune trees, what and how to compost, medicinal herbs, edible “weeds”, natural pest control methods, and so on.
dz: If it goes with the article topic, yes, post it. What interests you, and where you live, should be of interest here.
Some folks here are arrogant to laugh at city preppers. In the Conyngham Valley alone, there are 27 farms owned by cousins. All are pick your own, and forget going to any of them in season on a weekend. Each one will be packed with city people looking for things to ferment or can. It’s the only place I’ve seen outside the NY docks where cabbage sold in 100 lbs lots. Even here, most of our bulk, chia and dried coconut for example, comes by way of NYC. Our hydroponics unit, the same. You teach. Show country folks that city is viable.
Heard the news from AZ? over 20,000 questionable ballots in Maricopa, alone. And they haven’t even started on Pinal Cp, or Pima/Tucson LOL. niio
Lol yeah keep trusting the plan and trump will just save you all.
Lol only idiots vote and think it makes a difference.
red, contrary to the BS that fool Raven is spouting, you know I have posted before that the only people that are truly prepared for a SHTF situation are those that are already self-sustaining, but that will only last for as long as they can defend and maintain being self-sustaining. Our plan A is to remain in place and constantly assess our situation, and I try to avoid any details concerning options for defense, but I will say it will definitely involve communications, scouting, and overwatch, If warranted we then go to plan B which is to bug out, but which direction, how we will travel, what we will be able to take, and our destination will be determined based upon our assessment at that time, Our plan C is to then situate ourselves in a different location, adapt and try to become as self-sufficient as we can. I intend to bring seeds and hand tools with us if we are able, along with small solar chargers and thumb drives with stored information, but it all depends on surviving plan A, and our assessment and decisions for implementing plan B.
I heard about the audit report with thousands of questionable and fraudulent ballots, but am still getting conflicting information. We will have to watch and see what happens because of it.
raven: Trump was number one in making us independent. A handout is not a hand up.
dz: You look at what’s posted in the articles and post what you think is good. Is water there high in sodium? If so, how do you overcome that in the garden? things like that.
I bugged out years ago. Preppers here share seeds and plants. When one finds a stock of ammo, we’re all told. Like I told the complainer, a lot of folks here are from the city, and they have access to far more than we do and at cheaper prices. To my sorrow, I did not make it back east this year, so no peaches or Rambo apples. Green beans are in bloom, now and so are many things here. I should have gone to the farm market in Tucson, today, to see about beans and so on. Flat on the truck. It happens. Next sunday means more of everything, tho. This is our second summer; the first is good for cowpeas and so on. niio
https://selfsufficientprojects.com/cheap-recipes-to-keep-you-well-fed-in-the-next-crisis/?utm_source=SSP&utm_medium=NewsletterLink
red, I went to LAX Ammo and they were fairly well stocked. They have one location in San Diego and two in the Los Angeles area if you know of anyone in these areas that is shopping around. I can recommend the PMC brand for 5.56, it’s made in South Korea to NATO standards and the primers are lacquered to help keep out moisture. They fire just fine, no problems encountered.
I like imi 77 grain match for the ar.
A shame poly wolf is going to be gone. Thanks to the ammo ban.
dz: for a while between kali and Mexico, we couldn’t find ammo or guns in AZ. Here, if you pay for a gun, you take it with you unless there’s a black mark on file (felon and so on). If the paperwork fails, then the shop owner usually will send it to one of our congressmen who will check, and usually passes it.
I haven’t been to LA since Reagan, the great emancipator, was in office. A lot of good stuff is coming out of S. Korea!
what’s in the garden, and what are you using for fertilizer? niio
I’m also good with Federal, Remington, Hornady, Spear, and even Winchester ammo.
The container garden is going through it’s phases depending on temperatures, and it’s been in the 90’s a lot so some plants start to die off, some bolt trying to seed, and some are doing well, like my only raised bed with Fordhook Zucchini (a bush type, produces very well), bak choi and green onions that are both growing very well under the umbrella of zucchini leaves. Everything else is in containers. I have several different tomatoes, eggplant, camote, moringa’s, bitter melon, Asian long beans (asparagus beans), herbs, and mint. My russet and gold potatoes are being strange, some are wilting and dieing while others are sprouting new green shoots, and I don’t know why, I’m still learning. My sweet potatoes green growth is looking good but I haven’t dug in to see how the tubers are doing, maybe I’ll check about November. My first attempt at grapes are all harvested, produced very small fruits and many dried up on the vine (I had them covered with “pest/bird bags” so I couldn’t really see them) but the rest are very sweet, and this definitely confirmed I have a lot left to learn including pruning and prepping for next year. My pineapple (hobby) is growing but did not produce the fruiting stalk yet, maybe next year. I sprouted a lot of papaya seeds and five have survived so far and are about 1-2 inches tall with 4 to six leaves, it is recommended to have at least three papaya so you get at least one male and one female for pollination. I read they produce fruit starting the second year (like grapes) but only if I can keep them alive long enough.
forgot to mention CCI mini-mag for the .22LR
dz: How much sun is the pot getting? None on the pot is best. Sweet potato leaves are good to eat.niio
Lol regan should of stepped down. His mental health was on par with Biden at the end.
His cia imported In coke and was the result for the crack problem.
His anti gun bullshit caused massive price increases on machine guns and he along with bush helped support the assault weapons ban.
Regan sucked.
https://www.dailysignal.com/2021/09/28/7-takeaways-as-milley-austin-mckenzie-testify-on-afghanistan-china-phone-calls/?utm_source=TDS_Email&utm_medium=email&utm_campaign=MorningBell&mkt_tok=ODI0LU1IVC0zMDQAAAF_z-PiPGiiG3hGWJB7i1ZzhrFX6JLjVby_S6sDZnkzqnR9o7sR-KdC5q8XKg6loYDICh84HYfuvBcGj8AmAT4-n7wl_ZV0XGJ89lc45-1aqNu-tvpx
What’s your take on the article?
And, lemons, do you raise them in pots? What have you to say good and bad.
I bought a meyers and planted it in a sheltered spot. but, too much shade and it never bore fruit. a neighbor has one and it’s exposed to afternoon sun all year, blasts of heat and wind, winter snow, you name it. It makes a bumper crop each year.
Hs wife complained they get no olives from a tree about 50 years old. she thought it was too old, but I said it’s the wind. Paint the trunk white might help, but other than that, I don’t know.
I sent for a calamondin that was supposed to get here in October. Instead, it came in March. Right now it’s in a large pot waiting for the right month. niio
red, I think the DoD top brass are Biden bootlickers, there’s more to be said, but not on a public blog.
Many years ago I bought an “Improved Meyers Lemon” from either the Navy base or Home Depot garden shop, along with a naval orange, and a calamansi / calamondin, planted them at three different corners of the lot, in amended soil, in full direct sun from sunup to sundown. These citrus are self pollinating, the flowers smell great, and bees and hummingbirds are always feeding and pollinating when they are flowering. Have to watch for aphids, thrips, and grasshoppers,
The lemon is about four feet from my driveway. got about three feet tall and something (probably a grasshopper) ate the top of the main growth, so it spread out sideways after that and is now about four feet tall and about eight feet in diameter, and I have to keep pruning it back to keep the branches out of the sidewalk and driveway. This improved Meyers lemon started producing after about two years and now puts out three bumper crops per year every three to four months, producing at least 100 or more mature lemons each time.
The naval orange grew to about 12 feet and also took a year or two to start producing, had a few years producing good sweet oranges, but nothing like the number of fruit the lemon produces, then it got some sort of blight, the leaves and then branches started turning very dark and dried up, so I kept pruning it down trying to remove the diseased parts, and finally got it under control when it was down to about three feet, since then it has stayed alive and puts out new growth every year, but then all the new growth dies off again over the winter. The orange currently has green growth, about two feet long branches growing out of the dark grey two inch diameter pruned back branches, the base trunk is about four inches in diameter, and looks weird, like an old beat up small stump trying to put out new shoots, but I don’t want to dig it up as long as it’s still alive because these orages were really sweet. It did produce about four oranges last year so I let them mature until they fell off and I did get a few seeds, got a few to sprout and currently have one first year naval orange in a five gallon bucket that is about two feet tall right now.
The calamansi / calamondin grew to about 8 feet tall and branched out fairly wide, about 6 foot diameter, took about two years to start producing, then put out a lot of fruits for a few years. Then it started looking funny but I didn’t see any signs of disease or major infestation so I kept watering and pruning as normal, then one day it was leaning over about 45% so I tried to straighten it back up and when I let go it fell over and lay on the ground – the gophers had eaten the roots out from under it, and I never replaced it.
I have been learning how to collect, store, and sprout all kinds of seeds, and currently have five first year meyers lemons I started from seeds taken from my own established lemon “bush”, currently in five gallon buckets, and are from 1-2 feet tall right now.
https://thegardeningdad.com/18-tips-on-how-to-grow-lemon-trees-in-pots/
I have one first year naval orange I started from seed that is also in a five gallon bucket and about 2 feet tall.
I have one calamansi I started from seeds from fruit my wife bought, I had more started but only one is still alive and is in a two gallon container and is only about six inches tall. This one get some shade from taller plants around it and might be why it survived while the other starts died.
I have nine fuji apples I started from seeds last year that are in five gallon buckets and are about 4-6 feet tall. I have no idea if they will flower or produce because our winters are very mild, so I may offer a few to people that live in the mountains at higher elevations where they will get at least 45 days of freezing weather each year.
https://thegardeningdad.com/how-to-grow-apples-trees/
I have eight Moringa / Malunggay in five gallon buckets about 6-8 feet tall, and four more that are stunted because I tried to do some “companion planting” with squash, and it almost killed them, so I pulled out the squash and hopefully they recover and get bigger next year. The moringa flower a lot and smell great, and the bees and Hummingbirds come around everyday to feed (and pollinate).
I also have one avocado I started from a pit, in a five gallon bucket and is about 2 feet tall. I had two but one turned dark brown and died – it may be from overwatering, the weather, or a disease I don’t know about, but the other one is doing great and is watered the same as the one that died.
I have one manila mango I started from a pit, in a five gallon bucket and is about 2 feet tall. I appears mangos prefer partial shade when small – all others I started died when they got full sun and it started hitting 100% weather. I do have one more baby mango started in a small pot that is only about 3 inches tall, but I put the pot between taller plants and it survived while the other starts in more direct full sun all died.
I’m constantly learning about how to grow fruits and vegetables, but there is so much more that I don’t know it will take years for me to become proficient, right now I’m a novice.
https://thegardeningdad.com/18-tips-on-how-to-grow-lemon-trees-in-pots/
https://homesteadsurvivalsite.com/strategies-to-boost-garden-harvests/
Cooking a little something that smokes outside can get you MORE food and supplies.
Just set it up so it DOES smoke and smell good.
When others come around, ambush them!
Or perhaps ‘take it in trade’ as it were.