Gold & Silver Forum (http://goldismoney.info/forums/index.php)
- Survival Prep (http://goldismoney.info/forums/forumdisplay.php?f=141)
- - 1 year food supply (http://goldismoney.info/forums/showthread.php?t=332182)

Mike Tyson | 12-17-2008 04:23 PM
1 year food supply http://survivalacres.com/index.html Has anyone worked with these guys? Looking at a 1 year supply for 2 people. $1000/ish is pretty reasonable unless you all know of someone else...

thrifty_bob | 12-18-2008 04:10 AM
Re: 1 year food supply I looked at their "plans". Are you sure you could eat that for a year? Maybe try it for a couple weeks, first. My bet is you'd be hearing lots of complaining before 2 weeks is up... If nothing else, I guess it gives you an idea how many pounds of grain, etc are needed per person per yr., but I know I want a lot more variety and flavorful things to eat.

Ralleia | 12-18-2008 10:26 AM
Re: 1 year food supply I'm sure he was asking from a price perspective, and plans on supplementing liberally.

JC Refuge | 12-18-2008 10:47 AM
Re: 1 year food supply Quote:
Originally Posted by Mike Tyson (Post 1470907) http://survivalacres.com/index.html Has anyone worked with these guys? Looking at a 1 year supply for 2 people. $1000/ish is pretty reasonable unless you all know of someone else...
Read the fine print. These packages really only contain about 1/3 of the calories you need to survive for a year. (And pretty bland calories at that.)

Mike Tyson | 12-18-2008 02:04 PM
Re: 1 year food supply Thanks JC-missed that on the calories. The plan is to garden/live off the land...but reserves are always good to have at hand.

Ralleia | 12-18-2008 02:07 PM
Re: 1 year food supply Mike, which package are you referring to that was $1000 for two people? The lowest I found on that site was over $600 for one, which would mean well over $1200 for two.

ImaCannin | 12-18-2008 02:32 PM
Re: 1 year food supply Did you look at the one year guide for 1 person? http://survivalacres.com/information...d_storage.html This is a pretty basic food list found on most sites. I would suggest to go A-La- Cart and pick out your own foods. Sometimes the "1 year supply" has alot of crap that you would not touch. Before you say you are only going to live off the land, you need to do more research on CHEMTRAILS and how the nice people fly over your location and spray out no-growth partials that prevent your pretty little garden from growing! We experienced this last year. For 6 weeks nothing would grow!

shortstack | 12-18-2008 02:41 PM
Re: 1 year food supply I am going Amish/Morman on this one. I assume that in a SHTF scenario, the power will be out. Though I am going to buy a carrier generator (fed with my 400 gallon underground propane tank) I will assume that power of all kinds will be knocked out for months at a time. So how to cook? Grill! And I am not talking meat here for you, unless you can kill game that is. I have a Big Green Egg, which is a fantastic oven as well as a grill. You can do low and slow cooks (22 hour pork butts and brisket with no fuel refill needed) and bake to perfection. http://www.biggreenegg.com/ So I will get enough whole grain and simply hand mill, then bake fresh bread twice a week using my Big Green Egg. I have 10 bags of lump charcoal, which at 5 to 6 cooks a bag, gives me 50 to 60 cooks. That's 25 to 30 weeks of fuel at 2 cooks a week (and I will not be baking one loaf per cook to be sure...

ImaCannin | 12-18-2008 03:00 PM
Re: 1 year food supply What is the difference between coal and char-coal?

SLV>GLD | 12-18-2008 03:10 PM
Re: 1 year food supply Coal is a fossil fuel comprised of compressed plant hydrocarbons. It is, in essence, a sedimentary rock that occurs naturally and abundantly. Charcoal, for purposes of this discussion, is pyrolyzed wood. Pyrolysis is basically a slow oxygen-deprived heating process that removes water and other compounds so that the remaining material is both flammable and energy dense. You can make your own by wrapping wood in foil and placing it in a pile of hot ashes. Charcoal is, by definition, a type of coal. It is shortcut, artificial coal, if you will. The term charcoal means to scorch into coal or convert into coal.

Squirrel Bait | 12-18-2008 04:26 PM
Re: 1 year food supply Grills are very ineffeicient for cooking. Dutch ovens are the way to go. You can even bury them all day and when you come back it's hidden yet cooked. You can use fuel thats readily available-wood- and probably free. s

shortstack | 12-18-2008 04:55 PM
Re: 1 year food supply Quote:
Originally Posted by Squirrel Bait (Post 1472827) Grills are very ineffeicient for cooking. Dutch ovens are the way to go. You can even bury them all day and when you come back it's hidden yet cooked. You can use fuel thats readily available-wood- and probably free. s
Grills are inefficient, but the Big Green Egg is head and shoulders above your webber pot grills and the like. The thing has 1 inch ceramic walls with a metal outer shell. This is much more like a brick fired over (or a dutch oven) then a "grill". It sips charcoal unlike your garden variety webber pot grill. I agree that nothing would beat a buried dutch oven as far as effiency goes. That said, I would rather sit by my Green Egg with a cold beer in hand than sit by a buried dutch oven with a cold one. What I am saying here is that the Green Egg has awesome untility in a normal world, and decent utility in a SHTF scenario. Friends tell me my steaks are as good as the steaks you get at the nice NYC steak houses. You start with dry aged beef (about $24 a pound in my neck of the woods). 1/2 hour before cooking, coat with kosher salt. Rule of thumb with the salt, if it looks like you have too much, you prob have the right amount. You want the steaks almost completely coated white with the salt. Set the Egg up to sear at 800 degrees, sear for 1.5 to 2 minutes a side, take off the grill and let the meat rest for 20 minutes, then cook to 5 to 8 minutes at 400 degrees. Let rest for 2 minutes before serving. Never turn a steak with a fork, use your hands to avoid puncturing the steak mid cook. You should see my roast chicken, I use hickory chips or mesquite, the flavor permiates all the way thru the breast meat - you puncture the skin with your meat probe near the ned of the cook and juice squirts out 5 inches from the puncture.

SLV>GLD | 12-18-2008 04:57 PM
Re: 1 year food supply Quote:
Originally Posted by shortstack (Post 1472876) Never turn a steak with a fork, use your hands to avoid puncturing the steak mid cook.
Alternately, use tongs; your hands will last much longer this way. :s9:

shortstack | 12-18-2008 05:04 PM
Re: 1 year food supply Cooking steak by temp instead of time is the way to go. For instance, pull your chicken off when the breast hits 170. I use a thermopen probe thermometer. Super accurate and super fast. Big Green Egg is to Webber as Wilson Combat is to Kel-Tech

thrifty_bob | 12-18-2008 05:40 PM
Re: 1 year food supply If you have to ask, you can't afford it?

All times are GMT -4. The time now is 10:02 AM. |

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2010, Jelsoft Enterprises Ltd.
Copyright = None use it and Link to GIM