Preparedness for when

mardatha

There are some really low minds in this thread. I am shocked and ... indeed yes... saddened. I keep my mind high and pure at all times. And I never, ever, eat unhealthy food. I live solely on kale and lettuce leaves.

[Deleted User]

And bacon from those FLYING PIGS MAR???

pineapple

mardatha wrote: »

I live solely on kale and lettuce leaves.

I'll bet you are stroking and sniffing some as we speak! :eek:

herbily

I have some now-discontinued overtrousers that were originally intended for deer-stalking - people who lie about in wet heather for hours have presumably learned a thing or two about the joys of dry troosers. I was trying to find something similar when I discovered this:
http://www.johnnorris.co.uk/search/14587-greys-strata-guideflex-trousers-7789.html


with the mysterious claim that you could "pin your zinger" onto the tool tab. Anyone know what on earth they're on about?

NewShadow

boultdj wrote: »

Chocolate is the one that comes to my mind pineapple, but that could just be down to the fact I'm getting hungry.

My mind leapt right to bacon :rotfl:

ivyleaf

herbily wrote: »

I have some now-discontinued overtrousers that were originally intended for deer-stalking - people who lie about in wet heather for hours have presumably learned a thing or two about the joys of dry troosers. I was trying to find something similar when I discovered this:
http://www.johnnorris.co.uk/search/14587-greys-strata-guideflex-trousers-7789.html


with the mysterious claim that you could "pin your zinger" onto the tool tab. Anyone know what on earth they're on about?

That's a weird one herbily! I googled, but nothing that came up in results sounds like anything you could pin to a tool tab!

nuatha

Cappella wrote: »

Cautionary tale today.
...
Luckily I enjoy walking, and it's a beautiful day; but I was effectively stranded with no money, no cards, no mobile and no front door key.
So I had to come back via the allotment and I've just spent the last half hour making sure that I've got emergency cash in all of my coats; the spare mobile is charged and zipped into the coat I wear most.
...

Obviously I'm a complete failure as a prepper but at least I learn from my mistakes. Even the really stupid ones:)

We make mistakes, we minimise the probability of a recurrence. Next time we make a different mistake, so we then alter our preps again.
Refine, reiterate.
Sounds like the perfect approach to prepping to me - otherwise we don't learn and when we don't learn there's no need to prep, cos we aren't going to cope.

herbily wrote: »

I have some now-discontinued overtrousers that were originally intended for deer-stalking - people who lie about in wet heather for hours have presumably learned a thing or two about the joys of dry troosers. I was trying to find something similar when I discovered this:
http://www.johnnorris.co.uk/search/14587-greys-strata-guideflex-trousers-7789.html

with the mysterious claim that you could "pin your zinger" onto the tool tab. Anyone know what on earth they're on about?

I'd rather not get damp in the first place. Quick drying is better than not drying, but for overtrousers I'd seriously recommend Goretex or the equivalent from another brand. Military surplus goretex is usually not too badly priced.

Zinger, my first thought was a car remote, but its just a guess.

Doveling

Zinger - bit of fishing kit.:)

milasavesmoney

MrsLurcherwalker wrote: »

CAPELLA does it help to know you're not alone in this as a situation??? Done the same thing a couple of times and even picked up the wrong set of keys (not my fault as these were on 'my' peg in the house and I didn't even look at them, just picked them up and slammed the front door! OOOps!) and had to call He Who Knows home from work to let me in!

Just a little heads up for the store cupboard Tes*o this morning in our local stores World Foods aisle have GHEE on offer at £2.50 and in the POLISH FOODS section KEILBASA SAUSAGE and a couple of other types of meat in jars are on offer at £1.70. The sausage is particularly useful and makes a nice base for pasta sauces and even shepherds pie so I always have half a dozen jars in, particularly good is the fact that the top of the jar has pure white pork lard where the meat is cooked in the jar which is very handy for using to fry down the veg that go in the sauce too.

This made me think about how daddy (b.1913) said his mother put up their fresh sausage after they slaughtered a hog. They ground and mixed the meat with spices, she made patties and fried them until browned and done. She would then stack the cooked sausage in hot canning jars, pour the grease on top of them to cover and then seal them. When she wanted to use them she should heat them back up in an iron skillet. No one ever got sick and they did not go bad.
I think one skill we should all think about is food preservation using old time methods. Many of us know how to pickle, make sour dough starters and can. But it's not something I do much any more. I think I need to read and not only refresh my memory but learn new skills. I know nothing about smoking meat or salting, making beer and wine (or moonshine...:D ).

nuatha

milasavesmoney wrote: »

I think one skill we should all think about is food preservation using old time methods. Many of us know how to pickle, make sour dough starters and can. But it's not something I do much any more. I think I need to read and not only refresh my memory but learn new skills. I know nothing about smoking meat or salting, making beer and wine (or moonshine...:D ).

Many traditional preserving methods produce food that is no longer palatable to current tastes.
My father and grandfather were butchers, practising in the 60s/70s and 30/40s respectively. I have some of their recipe books, there are substantial differences in the salt levels despite domestic refrigeration only becoming common after my father trained. I've eaten bacon which was traditionally preserved and hung from a beam in the kitchen, so survived for months safely without any need for a fridge - very much on the salty side, but full of flavour.

Currently smoking is a way of adding flavour rather than preserving, again tastes have changed as the principal reason for the technique is not currently required.

Beer, wine and cider are easy to make, and a rewarding hobby. Distillation is potentially deadly, blindness is a real possibility, but is relatively easy to avoid (from memory, double distil in a reflux still and discard the first 50ml of distillate, that's from memory and therefore do not rely on the figures or the method) but its perfectly possible to produce alcohol around 95% pure and end up with alcohol poisoning.

You have a huge advantage, being Stateside, that canning is part of your culture. Its never been a a widespread part of UK culture. Buying a pressure canner in the UK means importing one from the US. Jams and jellies are made without water bathing, perfectly safely, but I only know two people who make their own tomato sauces (one of whom also does ketchup). Pickling is more common, but that is also changing, increasingly common are fast pickles with a refrigerated shelf life of a few weeks, or quick pickles which are meant for consumption within days (or hours) rather than the traditional pickles which are shelf stable for years.