Friday, May 23, 2014

parched wheat


PARCHED WHEAT

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 ).

END

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10 comments:

  1. re: Your "Outlaw post 2"

    If you don't have it in you to be a HARD ASS NOW, You ain't gonna make when something happens. This is a practice drill, let's see if you have what it takes.

    Your place, your property, YOUR rules. Simple.

    YKW
    MM

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    Replies
    1. I disagree. No need to over-react now. Things will take care of themselves. These idiots can't grasp basic rules. It's like hitting a dog after it craps on the carpet. He really can't understand why you don't love him.

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  2. Jim you need to do a recipe article. I have yet to make flat bread. We need your wise guidance.

    Your hair looks marvelous today.

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    Replies
    1. Dough as thin and dry as, say, a pie crust or thin crust pizza. High heat, keep flipping. A few practice pieces and you'll get it down no prob. Right out of the pan, real butter, heavan.

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  3. dear follically blessed leader of minions,while I understand your pre-occupation with wheat,I have a few issues with its use.First,you need a wheat grinder,or you will be subject to a gruel diet.Even with a grinder,you'll just have tortillas or hardtack,without the other needed ingredients.Would you think that something like bisquick or pancake mix might be a better option? Many of them are just add water recipes.Rice is one of my main storage items,as its more filling,easier to use,and no work involved.The last thing I want to do in a SHTF situation is to grind flour for a day.

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    1. I understand, but as soon as you get away from modern conveniances/grid, EVERYTHING is a lot more minute irritating work. Rice is great for variety but it has zero nutriants( as does white flour). Less nutriants, more sickness. Famines kill by disease more than lack of calories.

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    2. 7:24 brings up a good point James?

      Why not just buy wheat flour as well? In my area, it's easier found than the berries. I understand that it probably doesn't keep as well as the berries, but it probably keeps fairly well if kept in a cool, dry area? Of course you should always have some berries on hand for sprouting as well.

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    3. Whole wheat flour, at the cheapest, is fifty cents a pound. It lasts at most one year. Berries last literally forever. White flour will last a very long time, 35 to 40 cents a pound. But you must add it to whole wheat to get nutriants with the calories. You could do half white flour and half berries, eat them half and half to get away with grinding so much. But DON'T store whole wheat flour. You could eat all your berries sprouted, and white flour, so no grinder is needed. Just try to keep it half and half to make up for nutricional deficiencies in the white flour.

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  4. As soon as you grind wheat berries, the vitamins start breaking down (especially vitamin E).

    Whole wheat berries will last forever if stored properly. Whole wheat flour can start going rancid in as little as six months.

    It really doesn't take that long to ground a day's worth of flour. Plus, it provides a job for grandma or the kids.

    Idaho Homesteader

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    Replies
    1. Of course, remembering my own youthful exploits, expect great caterwalling and complaints as if the task is herclean and the second apocalypse

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