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Wyzyrd last won the day on October 4

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About Wyzyrd

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  1. HOBO stove

    Another thought,at random.. foil packets of bouillon and a zip bag of pastina pasta (tiny star shape - Italian baby food ) take up very little space, cook up in just a few minutes, and make a very satisfying cold weather cup of soup/snack
  2. HOBO stove

    Good ideas The little plastic "2 a day for a week" pill organizers with removable day smaller containers make great watertight spice holders to carry along. Use rubber bands over each small container to be extra sure. Another idea, stolen from Dave Canterbury, is using small stainless steel dog bowls (dollar store or discount place) for bowls/pots
  3. Kimchi

    Sounds great I usually use "english" cukes or Kirby pickling cucumbers, so I leave the skins on, slice and salt heavily, then drain overnight in a strainer. For the cucumbers, usually use gochujang paste (fermented soybeans and chiles), when I have it. I'm about 80 miles from my favorite Korean supermarket, but they have an entire aisle of different brands and sizes of bags of gochugaru, all the way from 1 ounce to 20 pounds. They also have kimchi refrigerators designed to hold about 10 crocks at the perfect slow fermentation temperature and a "salad bar" of about 30 different kimchi types .... I love that place....
  4. Kimchi

    Just started a fridge-cleaning batch with plain cabbage and radishes. We'll see how it goes For the bigger red pepper product, check online or at a Korean grocer for 'gochugaru' . More of a small flake red pepper than a powder.
  5. Sorry you lost your kimchi If you get a batch that's a little too hot, or a little too funky, try this: Stir fry the kimchi with a little sliced onion, and make fried rice with yesterday's leftover rice and a little soy sauce. It's amazing, and takes care of anything objectionable in the kimchi. Tell guests it's veggie fried rice and they'll never know
  6. Adding the ngoc mam can be a big help getting the right critters growing for fermentation. If you don't get CO2 bubbles, it's just spoiling, not making kimchi. My biggest reason for failure appears to be chlorine in tap water when rinsing off excess salt. It slows or stops the growth of the good critters. Get spring water, if possible. For a tasty change-up, slice up some pickling cucumbers, and add to the veggie mix. Delicious
  7. New here

    Welcome from VA
  8. Freeze dried, canned, or ?

    Lol, I actually have 4 or 5 'geezer style' sealed 21 compartment pill containers of herbs and spices in my truck along with food and gear
  9. Freeze dried, canned, or ?

    I have a bunch of freeze dried , some grocery store noodle and rice sides, canned beans and tomatoes, ramen and such stored. My main issue is that after a decade or so as a catering chef, I really can't stand most canned and frozen foods, and prefer to decide around 2pm what's for dinner I can and have eaten some pretty crappy stuff when needed, but rather eat good stuff instead , makes storing what I eat difficult.
  10. I'm in the northwestern part of Virginia in the USA. We get 4 seasons, though, all denial aside, it's getting hotter every year. Maybe 1 bad winter in 7, but those are getting fewer. Good water supply, but that may change with less snowpack in the mountains. Still a lot of undeveloped land around, but that is changing too. Far enough inland to miss the worst of hurricanes and tropical storms, but some of the edges will still hit us. Very little tornado activity, 1 serious (non fracking related) earthquake in the past 70 years. People tend to mind their own business, fairly friendly, nobody objects to open gun carry, so I get no crap for a 3 inch sheath knife on my belt. I kinda like it here.

    I have had some half decent results from cutting off and splitting 1 or 2 year old conifer stumps. A bunch of sap accumulates after the tree is cut down. Maybe I should check a Xmas tree farm:)
  12. Hello from CA

    I agree with Thomas, as well. In addition, I would say "start small". Go after the stuff that is closer at hand first. For me, I'm betting that it's more likely that my truck will break down someplace isolated at night (dammit... always at night with no cell service...) than zombies will come shambling down the block looking for brains to munch on. So, instead of an expensive assault rifle, a sleeping bag, tarp, food and a stove in the truck seemed like a better investment It's often the little stuff that will hurt you. One of the preserved body casts at the ruins of Pompeii was a man who had stopped to remove a pebble from his shoe (or so the tale goes). The small stuff can be prepped for more easily, and no one is ever ready for everything that might happen. Don't let it make you crazy
  13. I'm a bit heretical when it comes to prepping, I guess, at my age. The Big Stuff, like EMP , global climate changes, nuclear war, zombie apocalypse, while possible, are beyond my control. Losing jobs (I just did, again) , flat tires at night and power outages, etc. are more immediate threats. A butane stove, some water and food, and a tarp in your vehicle might be a better first prep than a "Burton Gummer" bunker and arsenal
  14. A mushroom hunter I knew once said "you know what they call somebody who tastes unknown mushrooms to see if they're safe?" "The late ......."
  15. Tomatoes

    It may sound silly, but if weather prevents sun drying your Roma tomatoes, and you have electricity, quarter, the tomatoes, remove seeds and inner gel, lay the pieces on paper based furnace filters , stack 2 deep and top with 1 more, and tie them to a cheap box fan. Run it a day or 2. Better texture and flavor than a heat dehydrator. Works for fruit, veggies, herbs and jerky as well