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I plan on cutting down on eating 3-6 percent to deal with the off set.
Wifey and I need to lose a few pounds anyway.
With the six to eight month stock pile I cycle through on a year basis it should moderate any increase that I will only see when doing the year over year reconciliation in our food spending.
Example I am still working on a supply of organic costco peanut butter I bought before the prices spiked last year.
I suspect those areas not directly in the drought impact zone will have a better go of keeping prices down if you source your buying more locally.
I am impressed with your enthusiasm for beans.
I know how to cook beans, but I fall short on making them so tasty that I can rave about them,
but I'd sure like to be able to.
Beside tossing in a few veggies over rice, do you do something to them that makes them
more interesting... or maybe an addition that can actually make them -->> delicious?
Secrets anyone?
Last edited by CourageMom; 08-17-2012 at 02:53 PM..
I plan on cutting down on eating 3-6 percent to deal with the off set.
Wifey and I need to lose a few pounds anyway.
With the six to eight month stock pile I cycle through on a year basis it should moderate any increase that I will only see when doing the year over year reconciliation in our food spending.
Example I am still working on a supply of organic costco peanut butter I bought before the prices spiked last year. I suspect those areas not directly in the drought impact zone will have a better go of keeping prices down if you source your buying more locally.
I liked reading the opposite side of the WSJ fantasyland article thanks for sharing it with us.
I'd love to read more like it some that are written with the truth so I can mail to my friends living in oblivion.
Here's my question Bulldogdad;
How many pounds of beans equates a six to eight month stockpile?
...and is that for two?
Still looking for a yogurt recipe using canned evaporated milk not sweetened condensed canned milk... anybody? (although the sweetened condensed is probably tastier). I'd give them both a try, actually.
Here's a great site that tells you about long term storage of powdered milk..which can be used to make yogurt Powdered Milk
I liked reading the opposite side of the WSJ fantasyland article thanks for sharing it with us.
I'd love to read more like it some that are written with the truth so I can mail to my friends living in oblivion.
Here's my question Bulldogdad;
How many pounds of beans equates a six to eight month stockpile?
...and is that for two?
Take the recommended servings and divide by 2: 8 becomes 4 etc...
Then you will need to estimate frequency of use and do the math from there.
I have 75lbs of dried beans stored and it adds up to about 6 months for five people at 6 servings per lb.
Still looking for a yogurt recipe using canned evaporated milk not sweetened condensed canned milk... anybody?
The type of milk you use to make yogurt really doesn't matter, you still have to innoculate/culture and incubate it. (See post 46)
I have made yogurt from evap: the culture that I had required a gallon of milk to start, so I used 6 (12oz) cans and 4.5 cans of water to make the gallon since I like mine thick (less milk and more water if you like yours runny), then added the culture and incubated per directions.
Adding good dollop of pre-existing live-culture yogurt (like the powdered milk recipe) accomplishes the same thing but takes a little longer and requires that you have yogurt to begin with.
I wouldn't recommend using sweetened condensed milk as it's likely to ferment during incubation rather than culture due to the added sugar. If you want sweetened yogurt, best to add honey, fruit etc after it's done incubating.
How many pounds of beans equates a six to eight month stockpile?
...and is that for two?
A lb of dry beans = 2 cups
A cup of dry beans = 2 cups cooked beans (nearly 3 cups for lentils & chickpeas/garbanzos)
So a lb of dry beans = 4 cups cooked beans
1 cooked cup serving of beans per person as a main or primary, 1/2 cup as a side
DH & I go through 100-150 lbs of dry beans in a year, but we don't eat beans every day or with every meal although we do grind the beans into flour for noodles and bread (replacing some of the wheat since we're sensitive to gluten). YMMV
If you stock beans, try get several varieties so you don't get burned out and can do more with them since they all have different flavors and cooking properties. For instance, we stock small red beans, dark kidney beans, cranberry beans, pinto beans, calypso beans, black beans, great northern beans, navy beans, fava beans, cannellini beans, chickpeas, lentils (red, green, brown and yellow), green & yellow split peas, black eyed peas, mung beans and adzuki beans.
If you stock beans, try get several varieties so you don't get burned out and can do more with them since they all have different flavors and cooking properties. For instance, we stock small red beans, dark kidney beans, cranberry beans, pinto beans, calypso beans, black beans, great northern beans, navy beans, fava beans, cannellini beans, chickpeas, lentils (red, green, brown and yellow), green & yellow split peas, black eyed peas, mung beans and adzuki beans.
Yipes!
I'm going to have to get busy on my bean storage. I do have quite a lot of beans, but only three varieties. I don't think I've even tasted a few of the beans you mention there.
Beans beans the magical fruit the more you eat the more you toot, the more you toot the better you feel, so come preppers, eat beans with every meal.
Someone had to say it.
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eat your beans
thanks for sharing it with us.
