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Tuesday, September 13, 2016

racist food


RACIST FOOD
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note: nothing to see here folks, move along.  Shale oil fields collapsed 25% and 40%!!!!  This guy is great, and worthy of your support.  Read his other stuff, too.  click here
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I trust you all remember our discussion about “white foods”?  Geez, I hope so.  Didn’t we just cover that in the digest version of the “Frugal Survival” book?  White foods-white flour, white rice and white table sugar.  Completely valueless nutrient wise but chock full of calories.  And because they are practically worthless to most life forms as food, they store forever.  White foods are NOT what you want your storage foods to ENTIRELY consist of.  They are a supplement, both as fillers and comfort food.  The bulk of your storage foods should be whole wheat.

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( yes, I understand some have gluten issues-frankly, unless you are rich and can afford VERY expensive alternates, you are going to die first.  Sorry, but your only alternate to whole wheat on a budget is whole corn and that crap sucks.  You pay way too much-thank you dingus licking FedGov bastards for the ethanol fiasco-for a very nutritiously inferior product that needs to be dried prior to storage by you as the feed stuff is meant for short term use and not processed sufficiently.  If you go with white rice and beans, which I’m not convinced is as nutritious as a whole grain but I could be wrong, you are also paying a lot more ).

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Not only is wheat the cheapest, it is the best grain nutrient wise ( again-on a budget.  I’m sure that there are superior grains available in health food stores that sell for ten times the cost ) with the best storage life.  Once you get yourself that one pound a day for your 1500 calories, you’ve got your bare bones calories.  You sprout some of that for your veggies ( with a back up vitamin supplement ) and with a few pounds of shortening a year for fat ( I’ll now add shortening to the White Foods List since it is both white and terrible for you, but cheap ) you can, barely, survive both caloric-ally and nutrition-wise.  Any White Foods added to that whole kernel wheat are just extra calories that are not going to hurt you.  If you ONLY ate the white foods you would soon die of scurvy or something, although short term would be okay.  Long term, of course, you need MOST calories in whole wheat. 

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Not that you would probably need to worry about TOO much White Foods.  Most of the time they are so much more expensive than wheat, you’ll only have them as a supplement for months rather than years.  Take Top Ramen.  On sale it is fifteen cents.  They are 380 calories each, so 2660 calories per dollar.  Wheat is 6000 calories per dollar.  That fact, plus their bulk, means you won’t be eating oodles and cobs of Ramen.  For the initial die-off they are great, as you can, if needed, eat them uncooked.  That is barely over fifty cents for an “alternate MRE” if you can’t cook or are on the move ( you obviously want more with it, such as at least some peanut butter, but that doesn’t ratchet up the cost all that much.  I just bought some PB on sale for a buck a jar and for twenty cents worth I could gain another five hundred calories which would “stick to my ribs” better than Ramen alone.  So, 70 cents verses $7, Raman and PB verses an MRE ). 

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The reason that I’m so focused on White Food now isn’t that they are cheaper, or more nutritious or anything else, but because for the first time since I began prepping I’m expanding my storage foods for variety and taste ( true, I’ve always had SOMETHING else besides wheat-just not very much.  I’m now going with bulk variety ).  Having mostly run out of space to store wheat kernels ( and believe me, I rearranged until it wasn’t possible anymore ) and now having a better grade of Old Lady to provide for, I’m filling her storage space with food she’ll be more inclined to eat ( with the ex, I just figured she would eat what I wanted her to and like it! ).  Hey, I tried to get her to embrace whole wheat, but I can only push so hard and so fast.  Come the time, she’ll be eating a lot of it but for now she just sees White Food which doesn’t spook her ( like most gals that will never get rid of kid/age weight, she leans towards an Atkins-centric diet.  As a result, she craves those foods she can’t have such as sugar and flour ).  And I don’t mind it one bit.  I ate enough whole wheat for two lifetimes already and am glad to embrace a bit of variety.

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And of course, there is the preparation factor.  Whole wheat simply takes a lot of prep work.  When the flywheel of our civilization is flying apart with dangerous shrapnel, for a short period there are going to be periods where meals must be simple and fast.  It is a lot easier to make pancake batter with white flour and a dash of sugar than to cook bread ( even the super simple flat bread ).  Plus, we must concern ourselves with the familiarity factor.  I can eat whole wheat all day long.  It was the bulk of my calories for close to twenty years.  Most people are used to white flour.  Having plenty of that on hand to ease them into only whole wheat is smart.  Sugar is great in that aspect also.  We consume a lot of sugar in our processed foods and going cold turkey is going to be an issue.  A little bit of sugar each day also weans folks off of their normal diet. 

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White Foods are like paper currency.  You don’t want to stockpile too much of it, but it can come in handy and has its place in moderation in your plans.


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12 comments:

  1. Cooking with whole wheat is a learning curve. In bread it acts different. As for Crisco stock the butter flavor you will want it.

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    1. I can't imagine shortening being improved by fake flavor ( I've had poor luck finding anything butter flavor-mainly microwave popcorn even the brand names-actually coming close to tasting like butter ) but anything is possible.

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    2. Seconding the butter flavor Crisco - it makes the other cooking oils (especially butter and lard) meld better in flavor with the Crisco. It is not the overwhelming fake butter flavor you find on microwave popcorn.

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    3. I WISH I could find a microwave popcorn with overwhelming flavor of ANY kind other than salt.

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  2. Lord Bison,

    Just wanted to thank you on the heads up about the latest Troy Grice book. Well worth the 5$. Better and more realistic than any Rawles fiction. The characters and scenarios are actually realistic. Thus far no one portrayed is a "yuppie-scum" prepper. They are all flawed and do not randomly and unrealistically break out into prayer.
    So thanks. Hopefully more people will read this guys stuff. Thanks for turning me onto him. I "like" reading prepper fiction mostly for the laughs...kind of like getting drunk and watching B movies.

    Take care out there and damn that hair really shines!

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    Replies
    1. His first one or two aren't as good-he really does do much better each book-still, worth reading if cheap on Kindle. Heard of the book "As wind in dry grass"? Hard core hatred and revenge. Troy comes close to that ( not anywhere near the hate, just the realism ). Since there were only two of the Wind books, Troy fills that void for me. I didn't mind buying Rawles books, supporting him. But the last two were so terrible, so James Patterson hack-ish, I won't be doing that anymore.

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    2. I will check out as wind in dry grass once I give the banker his due next month. I ended up reading "Goldstein" by Grice and stopping a quarter of the way through. The last two "Indivisible" books were decent slightly cerebral page turners.

      I always had a place for Rawles until he started fobbing his site off to another dude. I mean one can dream of the lifestyle he has attained. His fiction was always on the low end of mediocre (then again as you have mentioned in the past...Kindle doom and gloom fiction is by and large horrid I guess you get what you pay for. The first two Survivors were OK. The first being the best of the series...you could totally play a drinking game every time a character waxed rhapsodic about ol' JC and female piety/chastity.

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    3. If you have Kindle Unlimited you get both Wind books for free. I subtract $5 every payday from my checking and get unlimited books ( granted, not all that you want as certain authors don't sign up-but much better selection than just a year ago ).

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  3. Regarding undercooked ramen, have you looked into thermos cooking? I have only tried it a few times, but it seems to work well for stuff that needs to soak in hot water for a while. And you only need a fire long enough to boil the water initially, and the thermos contains any aromas during the cooking process.

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    1. I've tried the thermos cooking for a few things. Even works good on potatoes. I haven't tried pasta-it should work just fine for Ramen. For real foods, like meat, boil five minutes first. Otherwise the thermos does little. I used mine primarily for coffee. Wrote an article on that for Creekmore, mentioned Peak Oil only in passing, and thirty comments ignored the coffee idea and screamed to high heaven that all was well in their Yuppie Survivalist world and oil could never run out. Idiots.

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    2. I tried the thermos cooking before James. I brought the wheat kernels to a boil, then placed in the thermos overnight. They were slightly chewy, but still quite edible. I read the article from Kurt Saxon on thermos cooking. The biggest challenge was getting the contents in and out of the thermos, then cleaning it afterwards. I personally think that the wide mouth thermos is better suited for thermos cooking, but they are said to cool down quicker then the standard thermos. I planned on getting one and wrapping it in a blanket to hold in the heat, but never got around to it. But I'd find a way to make the wide mouth work, because it's too difficult to do it with the standard thermos.

      For top ramen, you do not even need to boil it or put it in a thermos. I used to make it all the time at work just using the hot water tap right out of our Alhambra cooler. I placed it in a container with a snap top, and a half hour later it was ready.

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    3. If I recall correctly, Saxon said "just bring to a boil" and this never worked for me. I had to experiment and only later heard from a different source about the five minute boil. With that, the kernels should be much softer.

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