Tag Archives: cooking

Canned beef

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10

I home canned some beef a year or two ago and its been sitting in my kitchen cabinets since. Its good for stews and soups, but theres gotta be more to it than that, right? I mix it with rice and and onions from time to time, but what else can we do?

I went out to breakfast the other day and had a ‘breakfast skillet’ of cubed potatoes, peppers, onions, melted cheese, bacon, ham, and sausage. Man, was it good.

No reason I can’t do that at home, I decided. I threw some bacon grease into my wok pan, cubed up some potatoes, onions, peppers, and went to work. When the potatoes were soft I threw in the peppers and onions, a couple grinds of salt and pepper, a generous bunch of butter, and dumped in the canned roast beef. Broke the beef up a little with my spatula, covered the pan, and let the heat and steam do the work. After a few minutes I threw some Mexican cheese blend on there, covered to melt., and then threw a couple eggs on top. One pepper, one onion, one potato, two eggs, one pint of meat made a lot of food.

About three bucks of ingredients, less the meat. And the beauty of using the home canned meat is that just about any cheap cut of meat, once hit with enough heat and pressure during the canning process, becomes fork tender morsels.

A home run, if I do say so myself.

JetBoil Stash

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Whenever I go hunting or otherwise tromping through the boonies, one of the things I take with me is an Esbit stove and a bunch of fuel tabs. This is so that I can boil up some water to use to make meal out of some freeze drieds while I’m out hunting. I don’t drink coffee or tea, so my need for super hot water in the field is usually just limited to rehydrating something. Certainly, I can make a cup of hot beverage if I want, I’m just saying that I normally don’t.

The Esbit stove works pretty well for what it is. It’s main advantages, to me, are the compactness and portability combined with the light weight and durability of the fuel – fuel tabs about the size of a piece of bubble gum. The drawback is that these fuel tabs don’t put out as much heat as other fuel sources, but there is always a tradeoff in things. The end result is that it can take a little bit more time to boil some water than it would using other fuel sources.

The supermegawesome gadget for making hot water in the field is the JetBoil line of products. Theyre basically an isobutane cartridge, same as found on a lot of backpacking stoves, and a cooking vessel with a heat exchanger. I was always reluctant to pick one up because, up to this point, my needs had ben adequately met with the Esbit stove and I regarded the tall Jetboil vessels, about the size of a large travel mug, to be rather bulky and overkill for my needs…after all, I only need about 12-16 oz of water for a freezedried meal.

Additionally, for my ‘crisis cooking’ at home in the event of some sort of disaster I have a kerosene stove, a Coleman stove, and an Omnifuel stove that will literally burn any liquid fuel. A JetBoil would be a quadriary level of redundancy…maybe even deeper than that.

But…I was killing some time the other day and wandered into REI and saw that JetBoil had a smaller, much more compact version called the Stash. The attraction was that everything needed nested into the small-enough -to-be-handy-but-large-enough-to-be-useful cooking pot. I already carry a titanium cooking cup to use with the Esbit stove, and this stove and fuel container would easily fit inside that…so it fits within a footprint that I am already using.

Curiosity got ahold of me and I wondered how long it would take to actually bring a goodly amount of water to a rolling boil. The most water-intensive of my freezedrieds calls for 16 oz. of water. I figured I’d throw caution to the wind and poured 20 oz. into the vessel, put the lid on, cranked the flame, and started the timer. Two and a half minutes later it was boiling mightily. That’s pretty sweet. It takes significantly longer to achieve that same result with the Esbit stove.

The most obvious drawback is that this stove, and others like it, run on isobutane cartridges. The reasonable question is where do you get additional cartridges in a crisis? The same place you get gasoline, kerosene, white gas, and propane – you don’t. You either have a stash of it, or you scrounge it from somewhere. But, as I said, I already have cooking options for cooking with gasoline, kerosene, white gas, propane, and alcohol. I’ll lay in a case or two of cartridges for this thing and that’ll be that. I really only plan on using it for hunting and boonie humping purposes.

So..a new piece of gear to play with.I’m being dragged, kicking and screaming, into the 21st century but at I’m getting there.

 

Breakfast

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I’m actually a fairly open-minded individual. I know that the impression of most survivalists is that we are a bunch of Bible-thumping, gun-humping, right-wing reactionaries who are the enemy of all things ‘non-traditional’. Not so for me. I may not agree with something but…you do you, man.

However…

I absolutely abhor fusion cuisine. Taking one particular genre/species/school of food and combing it with another is… wrong. Example: Taco pizza. Look, either you go eat a taco or you order a pizza. You don’t mix them together. It’s just…..no. Mexican stir-fry? Egg foo omelette? Ranch dressing on pizza? Egg sandwich between two donuts? No, no, no.

But…once in a while…I sin against the culinary gods. Todays affront: the breakfast burrito.

As a survivalist I am all about a couple tings when it comes to food: portability, shelf-life, and quantity. And, as much as I hate to drift into mixing cuisines, the breakfast burrito is handy. It’s a hearty traditional breakfast that requires no tableware, can be rolled up in some aluminum foil and tucked in a pocket, and carries a powerful caloric/carbohydrate punch.

Todays dietary deviance utilized long-term stores just to see what would happen:

We have some dehydrated eggs from CostCo, the survivalist staple of canned bacon, some instant hash browns, some freeze dried cheese blend, and, of course, tortillas. Now, the tortillas were not out of long-term. But, to be fair, I have drums of corn and flour, a grain mill, and some cast iron – so I could make tortillas from scratch using my long-term grain if I had to.

Eggs cooked up just fine, bacon spent some time in a pan to get the fat melted and mixed with the rehydrated hashbrowns. Mix in some cheese and wrap it up in a tortilla:

Probably its most redeeming feature: wrapped in aluminum foil you can shove this in a pocket or mag pouch and eat it later in the day with no muss or fuss.

Results were yummy, but could have benefited probably from a sharper cheese. Some salsa (theres that stupid fusion thing) would also have been nice. And, I do keep salsa on the shelf in storage, but didnt feel like cracking it open. As an aside, given the ingredients in salsa, you can source the individual freeze dried ingredients and make your own instant salsa blend.

Breakfast is the one meal that, after the apocalypse, will be actually better than what i eat now. For some reason, all the things you’d do for breakfast seem to have long-term storage options that lend them quite well to the survivalist pantry. I’ve posted about it before, but a post-apocalyptic breakfast menu would actually better than what I eat now. Go figure.

Fun with eggs

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Have you ever actually eaten powdered eggs? I know theres all sortsa stories from military folk talking about the horrors of such tings, but those stories are also usually pretty dated. Food preservation (and fabrication) technology has changed a bit.

Being an unapologetic bargain hunter, I always peruse the ‘marked down’ shopping carts in the back of the store where my local supermarket dumps the stuff it wants to sell now. Usually it’s things no one wants like sugar-free cake frosting, squirrel-flavored olive oil, dill pickle flavored barbecue sauce, and other ‘food’ items that are obviously not moving and taking up valuable shelf real estate.

So, the other day as I was sifting through the cart I found this:

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My history with powdered eggs is a long one. I originally wanted some back in the late ’90s but had no idea for a source. I found this particular brand, Deb El, but found out they did not offer any larger quantity of them than these cans and some industrial-sized 50# bags that I was in no position to repackage. A few years later I discovered ‘Wakefield’ powdered eggs (an excellent product) but its availability was spotty since it was basically manufacturer overruns from .gov contracts (they can sometimes be found through REI). Finally, I found that Mountain House offered #10 cans of eggs and I picked up a few cases of that. Later on I found that Augason Farms offers whole eggs in the far more convenient #2 size cans…and scrambled egg mix in the larger #10 cans. I got a buncha those as well.

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The first time I used powdered eggs I was extremely skeptical… the powder, when mixed with water, made this foul-smelling, orange-colored, pancake-batter-consistency mix that looked amazingly unappetizing. but, after a couple minutes in a frying pan with some butter it was like some sort of culinary magic trick – the orange turned into that lovely scrambled-egg-yellow that we all know and love, the smell was just like regular scrambled eggs, and the texture, while quite uniform, was also very similar. In fact, the giveaway that fresh eggs were not used came from the even coloring of the eggs….’real’ scrambled eggs have random flecks of white among the yellow. These were an even yellow across the board. But….absolutely delicious and indistinguishable, taste wise, from fresh eggs.

The powdered eggs are a bit more orange-y colored that fresh eggs, but in the half-light of your average apocalypse-induced power failure you probably won’t notice the difference. However, here’s a comparison of the powdered egs [first photo] cooking versus the fresh eggs cooking [second photo]:

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Takes about two  minutes to cook. Powdered:

IMG_1928Fresh: IMG_1931

Side by side on a plate you can see the color difference. (Too be fair, I used much more butter with the powdered eggs and virtually none with the fresh, so that may contribute to the color difference.) However texture is identical:

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The powdered eggs come out looking not as good as the bright-yellow fresh eggs, but they have a far greater shelf life and lend themselves to mass feeding. Ever go to a hotel that has a breakfast bar and you can get all the omelettes you want? Notice the cook often has a juice bottle or container full of egg mix he pours or dips from? Yeah. Thats powdered egg (or liquid egg mix from powder) that he’s using.

So what good is this stuff? Well, for starters, if your breakfast includes scrambled eggs, french toast, or anything that requires an egg….well, heres your egg. No refrigeration necessary (although refrigerating eggs is, I am told, a mostly American notion. In Europe eggs are left at room temperature.) When Hurricane Sandy knocks out the power and the morning promises a long day of grunt work it’d be nice to be able to have scrambled eggs to go with the canned bacon, canned hash, or other breakfast fare. (According to my research, a post apocalyptic breakfast can be pretty impressive – scrambled eggs, hash, bacon, breakfast cereal with milk, oatmeal, canned fruit, orange drink, and coffee….a better breakfast than I have now.) And, of course, anything that requires egg like pasta dough, breaded foods, etc, etc, are going to be needing this stuff as well.

So…for those of you who may be curious about powdered eggs but don’t feel like cracking open a $40 #10 can of them for an experiment…well, I risked $4 to show you what to expect:

My suggestion to you? Buy the long term eggs in the smaller cans (because once you open a can of powdered eggs it’ll start drawing moisture and if you dont use it soon it’ll cake solid). Don’t expect it to taste/look exactly like fresh eggs, but don’t be terrified about it either. Its about the same quality as fastfood/breakfast bar/college cafeteria eggs.