Cooking with Sunlight Solar Cooking Demo – June 26th, 2014
via Mapleton Ready
Cooking with the Sun is easier than you think.
Did you know you can bake, broil, grill, roast, sauté, fry, stir fry and even pressure cook with the Power of the Sun – NO FUEL REQUIRED! It’s so easy and fun that solar cooking isn’t just for emergencies anymore.
Continue reading “Cooking with Sunlight – Solar Cooking Demo”
If you’ve missed previous kickstarters for other folding ultralight stoves, you have one more chance now. Utah local Mikhail has a new Kickstarter for his FireAnt Titanium Stove. Check it out here:
Also, no need to worry about this project funding, as that only took 6 hours. The price is extremely good for titanium, so worth getting in on the early pricing. Ultralight stoves like this and the Folding Firebox are excellent things to keep in your bags, since they can run on scraps compared to a large fire. They help leave far less traces at your campsites, and use much less fuel to get you what you need.
I’ve already kicked for one, and if you don’t already have a folding stove, you really should take the opportunity on this great deal. Continue reading “EmberLit FireAnt now on Kickstarter”
One day super sale at Tattler Reusable Canning Lids! Today only get 50% of every order (canners excluded)!
USE COUPON CODE “madness” at checkout.
Elk is very lean meat. If you grind it straight into burger it tends to be very chewy and needs water added when you cook it since there is so little fat in it. In order to make it cook and taste better, we like to add some beef fat to our elk burger. There are a couple of different ways you can get fat added to your elk. The first is to add straight beef fat, and the second is to add fatty ground beef. We’ll cover both methods and the math involved with them in this post.
What’s that you say? Math? Yep. You know in algebra class when your teacher said you’d use this someday in your real life? Well, here’s your chance! (I know some of you are secretly rejoicing.)
Method #1: Elk burger with added beef fat.
You will need: Elk meat, meat grinder, and chunks of beef fat. We get ours from the local grocery meat department. We just asked the guy if he could save us some beef fat and we got it for no cost. You might have to pay a little something, but it shouldn’t be too much. Continue reading “Making Elk Hamburger With Added Beef Fat”
I work near a Sam’s Club and sometime head over for a lunchtime visit. It is hard to beat a Polish Dog and soda at $1.50 for lunchtime frugality. While I am there I often browse through the store to see what seasonal items are on display. Over the last couple months I’ve noticed a few preparedness items at local Sam’s Clubs.
Continue reading “Preparedness items at local Sam’s Clubs”
In my mind, I can hear the sound of an 80’s song, but I am not an egyptian. No, but I do like a Wok. Most commonly associated with Chinese cooking, the wok actually has variants found from India to Japan. Billions of people have relied on this simple pan as their main cooking pot for good reasons. The wok represents one of the most efficient means to utilize a fires heat and cook in a variety of ways. This is why we thought it to be a good test at our recent stove party.
In short, a woks shape allows it to provide the best surface area to connect with your heat source, and concentrate it for efficient cooking. Depending on what food you use, you could boil, saute, stir fry, and more. So for our test, I grabbed some of the cheapest stew meat, and frozen veggies to test a stir fry. This cooking method is good in a preparedness sense in that it allows you to take smaller pieces of whatever proteins and vegetables you can get your hands on, and quickly cook them with some flavor for a group. This can be really important in an extended emergency when food fatigue has set in, or if you just are trying to get the most out fo your food budget today.
Continue reading “Wok Like A Prepper With A Volcano or a Rocket”
This is yet another “Eat what you store / Store what you eat” post. I had a few experiences in the last week or so that has worked me up to this article.
Eat what you store
First. A few weeks ago I went to get some cooking oil from our storage area. I discovered to my dismay that well over half of my oil had gone rancid. I’m not sure if I had a tempurature fluxuation or what happened. Bottom line: I was almost out of oil. Fortunately it didn’t ruin my dinner plans, but imaging discovering that your oil was bad in the middle of a crisis? The oil was out of date, but my previous experience has lead me to believe that generally oil has more longevity than is stamped on the bottle. Continue reading “Store what you eat / Eat what you store”
Two years ago, I wrote about emergency home heat. In the article, I compared various options, mentioned my desire for both short-term, convenient and long-term, sustainable solutions, and decided on propane and wood, respectively.
Since then, I have moved, built a new home, and done even more research. While my conclusions have not changed generally, my overall plan has. For the most part, I no longer see the need for two solutions. In my mind, there is now a single, universal solution that is the most efficient, cost-effective, and sustainable. Continue reading “Sustainable home heat”