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Old 11-17-2019, 11:51 PM
DIM TIM DIM TIM is offline
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Default Latest food storage meal at my house



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Thought I'd try a meal I'd been thinking about for some time now.Of course fresh is always best, but I try to come up with recipes sometimes using the commercial canned, boxed, and bagged items that I have in our food storage pantry. Variety is always the best way to use all your storage items.

The other day I used a can of Keystone canned beef, mixed vegetables, and a brown gravy mix packet to make a beef stew. I also mixed up a package of Martha White Cornbread and muffin mix to fry up some hoe cakes to go along with it.

It turned out really well, and I had some of the leftovers for supper earlier this evening. I have a few other recipes in mind using the Keystone beef, and I look forward to those as well. Being able to do this makes meal planning a little easier each time I do one, because it adds another good dish to my recipe box.

By the way, yes we often have leftovers here. Makes it easier to decide what to have for lunch sometime in the next few days for work.
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Old 11-18-2019, 12:14 AM
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Fresh is best, but if you don't practice with the preps then you won't be good with it when you need it.

I like to have a designated number of days for this. Not any exact day/date, but I shoot for 4 days a month, not necessarily in a row. I make sure too I'm opening at least one bag of mylar so I can make checks on food lots.

I learned to do all this after I opened up my Y2K pinto beans about 11 years later and discovered I had close to 50lbs of basically road gravel material. I was making and eating gritty refried beans every day until the point I was in gastric distress, stinking up the joint, and had family avoid me. That was about the most brutal lesson in rotation and lot checking a person could get.

One thing I noticed you are needing a better idea on. Gravy packets go nasty and rancid only after a couple years. But cans of broth last ages. Just thicken it with cornstarch for instant gravy. Even better if you just used the broth out of home/store canned meat. Also, cans of turkey gravy will go on huge discount after thanksgiving. Basically, if it is food with fat in it then you want it in a can. Those various packets and pouches from the store just don't last.
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Old 11-18-2019, 01:52 PM
Potawami II Potawami II is offline
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People come up with all kinds of cute little nicknames for days of the week to help with meal planning.My wife and I have our own. Survivalist Sunday.

Pretty simple I just walk into the pantry and see what we haven't used any of lately and take it out. For instance yesterday she wanted to make a roast for dinner. I got out oatmeal for breakfast and a quart each of taters and carrots to go with the roast. Also a quart of french onion soup to go over it all and make gravy with.

Last Sunday my daughter had a friend over and it was sweet and sour spamballs over rice for dinner. (Good stuff.)
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Old 11-18-2019, 03:00 PM
BabyBlue BabyBlue is offline
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I am of the opinion that one should have a selection of meals in mind for a product before you even buy it. Don't buy anything saying "Oh this looks good for something. I'll get it and worry later about what it's going to make". You'll end up someday eating rice with ketchup on it or something strange, because you never had a plan.

Yes, fresh is best for most things but you should figure out how to make all or most of your favorite meals from shelf stable ingredients. For instance I am more than mildly fond of potato soup. Fresh potatoes, fresh onions, fresh milk and cheese. True, making it from those same ingredients only canned or dried isn't quite the same, but it's still real good and way better than no potato soup at all.

Most of the time I make that soup fresh, but interspersed at times I make it out of the pantry, both to rotate what's in there and to keep everybody used to the idea that Mom doesn't have to work her fingers to the bone just to keep them spoiled and princess happy.

Make a list of you favorite meals. Think and experiment how to make those without running out to the store to get fresh ingredients. Always have those on hand so you know, when the zombies arise, you can board up your windows and doors and still eat as you are accustomed.
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Old 11-18-2019, 10:57 PM
LindaLou LindaLou is offline
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Quote:
Originally Posted by DIM TIM View Post
Thought I'd try a meal I'd been thinking about for some time now.Of course fresh is always best, but I try to come up with recipes sometimes using the commercial canned, boxed, and bagged items that I have in our food storage pantry.

Being able to do this makes meal planning a little easier each time I do one, because it adds another good dish to my recipe box..

Sounds yummy! Would be interested in hearing more of your LTS experiments, what works, what doesn't.
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Old 11-19-2019, 10:47 AM
Offrink Offrink is online now
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Bad food experiment: white rice and tuna. Yuck!
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Old 11-19-2019, 12:14 PM
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Originally Posted by Offrink View Post
Bad food experiment: white rice and tuna. Yuck!
Tuna and rice casserole is a pretty common recipe. Typically cheese is the 3rd leg to help it stand up, but there is another way.

Drain the tuna can liquid into a small pan and add some typical Asian sauce ingredients. Soy, teriyaki, ponzu, sesame, oyster, or a combo of some of those sauces. Soy is very long lived by itself and they even make powdered soy if you are looking for storage grade stuff. Then you add whatever flavor veggies you have, like onion, garlic, ginger, tamarind, shallots, etc. Dried works too if you let them rehydrate first before adding. Then add a bit of water to stretch it and some thickening powder (arrowroot or corn starch). Let it simmer a bit and then add the tuna you drained. Let that only cook until the tuna is warmed. Then pour over rice.

Asian style tuna and sauce over white rice is tasty enough that they used to sell mini meal kits of it from one of the tuna companies. If it sells retail then it is considered OK to many.

Many bad meals are not due to ingredients themselves, but choosing the right combo and nailing the execution of it.
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Old 11-19-2019, 05:32 PM
Offrink Offrink is online now
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Quote:
Originally Posted by IamZeke View Post
Tuna and rice casserole is a pretty common recipe. Typically cheese is the 3rd leg to help it stand up, but there is another way.

Drain the tuna can liquid into a small pan and add some typical Asian sauce ingredients. Soy, teriyaki, ponzu, sesame, oyster, or a combo of some of those sauces. Soy is very long lived by itself and they even make powdered soy if you are looking for storage grade stuff. Then you add whatever flavor veggies you have, like onion, garlic, ginger, tamarind, shallots, etc. Dried works too if you let them rehydrate first before adding. Then add a bit of water to stretch it and some thickening powder (arrowroot or corn starch). Let it simmer a bit and then add the tuna you drained. Let that only cook until the tuna is warmed. Then pour over rice.

Asian style tuna and sauce over white rice is tasty enough that they used to sell mini meal kits of it from one of the tuna companies. If it sells retail then it is considered OK to many.

Many bad meals are not due to ingredients themselves, but choosing the right combo and nailing the execution of it.

I agree. This was just rice and tuna.
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Old 11-19-2019, 08:49 PM
eyepal eyepal is offline
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I agree. This was just rice and tuna.
Cr. of Mushroom soup + a can of Peas works wonders .
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