I don’t know about you, but I have little desire to eat nothing but boiled wheat gruel in the event I don’t have a grain grinder. I have several grain grinders as back-up, but one never knows what might happen. Best just to have a back-up plan for the back-up plan, and after that probably it isn’t a bad idea to figure some jackass sonofabitch rectal licking monkey testicle gargling no-account is going to come along and screw up THAT back-up as well. But of course I digress. Your back-up plan for when you have no grinder would first be your all purpose stainless steel vacuum widemouth thermos. Not only does this bad boy make your coffee and cook your potatoes after a mere five minutes on boil ( then slow cook in the thermos for several hours ), you can also do the same with your wheat. I’m not sure if it was a fluke, but once when I left the taters too long, as if I was leaving for work, they smelled a bit off. Experiment with overnight or all during working hours, see what happens. Then, the back-up plan to that plan is to parch wheat. Heat your iron skillet to Very Hot ( just as you would for your flat bread ) and toss in a half cup of wheat kernels. It will pop, just not quite like popcorn because the moisture content is much lower. This is parched wheat, just like parched corn is the snack Corn Nuts. You can eat parched wheat without needing a grinder. If you DID have a grinder and ground your parched wheat you would have a trail food you could just add the powder to water and chug. No fire, no waiting. That and jerky would keep you going until scurvy killed you ( boil pine needles for a vitamin C tea ).
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