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What a lot of people don't realize is that freeze dried food takes a crap ton of water, hot water to be exact. So for example 2 1/2 cups of freeze dried chicken takes two cups of hot boiling water. It adds up.CDFingers wrote: Wed Nov 06, 2024 5:03 pm A #10 can is a whole lotta stroganoff. I'm goin' for hippie slop with feta cheese and walnuts.
CDF
I've laid off the ammo for food, purified water, even though I have enough purification equipment to filter the swimming pool. The wife was getting annoyed, until trump lost. Oh and lots of ground espresso that's vacuum packed. And other odds and ends one could use for trading like sugar, salt, spices. Two cords of firewood.papajim2jordan wrote: Sat Nov 09, 2024 11:30 am Has there been an uptick in prepper activity since the election? By the time I'm on that forth or fifth can of gloopanoff, I might be rethinking the good of having survived the initial invasion.
I may have overdone the garlic. I could have melted paint until the beer mellowed out my mouth.
Totally understand, you have to keep the vampires away.CDFingers wrote: Tue Dec 10, 2024 8:31 amI may have overdone the garlic. I could have melted paint until the beer mellowed out my mouth.
CDF
Beer will get you through times of too much garlic better than garlic will get you through times of too much beer.highdesert wrote: Tue Dec 10, 2024 8:53 amTotally understand, you have to keep the vampires away.CDFingers wrote: Tue Dec 10, 2024 8:31 amI may have overdone the garlic. I could have melted paint until the beer mellowed out my mouth.
CDF
I agree the cuisines are different, though they are all Hispanic in origin. Paella isn't that difficult, sheepherders made paella on a camp fire. Seems like everyone in Spain has a paella pan and basic ingredients are rice, olive oil, chorizo, seasonings or if it's available chicken or seafood instead of chorizo. Saffron is too damn expensive, so people use turmeric to give it the orange color.Wino wrote: Thu Dec 12, 2024 10:35 am It is a PITA to make, but worth the effort. Spanish, Mexican and TexMex cuisines are worlds apart. Paella is a real PITA IMO, but worthy to prepare. Mexican/TexMex, wine is not a normal ingredient as in Spain, but Tequila is a fine replacement!
The link you posted is a good guide line for Pozole, but misses beer, white pepper. Lard rather than oil. I used Hatch canned green chili peppers, one mild, one hot and ancho chile powder in lieu of the homemade brew she shows at end of recipe. Left out the Jalapeno and Serrano this time in attempt to reduce heat spicy. Took about half a day to prepare. That is my breakfast this morning with tortilla's. Had my last bowl last night about 7 PM after snacking on it all afternoon. ¡Provecho!
I hear you. For a 750ml bottle of locally-grown EVOO from California Ranch, they clip me forty bucks. It's a mild and tasty oil. I pay for my thrills knowing the trees are thirty minutes away. My thought is they hired several extra virgins, and that padded the labor cost and raised the price. ;-)highdesert wrote: Mon Dec 16, 2024 3:51 pm Don't know if anyone has noticed but the price of extra virgin olive oil has gone way up. I don't fry anything so I don't buy corn or seed oils, I just use EVOO. I used to buy Star which is Spanish, but for some reason Walmart discontinued it. Occasionally I'll find it at another store, but they don't stock it consistently. Aldi has a Sicilian EVOO which is good and it's reasonable.
Europe has had extreme wildfires from Greece west to Spain. Many of the trees that burned were olive trees, so besides post COVID inflation, the loss of olive trees has resulted in big EVOO price increases.
I haven't tried any California EVOOs yet, I'll have to try one. EVOO is as natural as it comes.CDFingers wrote: Mon Dec 16, 2024 5:11 pmI hear you. For a 750ml bottle of locally-grown EVOO from California Ranch, they clip me forty bucks. It's a mild and tasty oil. I pay for my thrills knowing the trees are thirty minutes away. My thought is they hired several extra virgins, and that padded the labor cost and raised the price. ;-)highdesert wrote: Mon Dec 16, 2024 3:51 pm Don't know if anyone has noticed but the price of extra virgin olive oil has gone way up. I don't fry anything so I don't buy corn or seed oils, I just use EVOO. I used to buy Star which is Spanish, but for some reason Walmart discontinued it. Occasionally I'll find it at another store, but they don't stock it consistently. Aldi has a Sicilian EVOO which is good and it's reasonable.
Europe has had extreme wildfires from Greece west to Spain. Many of the trees that burned were olive trees, so besides post COVID inflation, the loss of olive trees has resulted in big EVOO price increases.
CDF
So no cause and effect. It's one study and has to be replicated, but it's getting attention.The study was not able to definitively connect the lipids detected in the colon cancer tumors to any specific food or oil, however.
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