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Post by milspec on Aug 15, 2021 16:23:04 GMT 10
Ok this is a bit of a fun but legit thread here... got a few thoughts floating around in my head about making the best out of an austere semi SHTF environment (eg scarce supplies in a war with China situation) where you have to live off your accumulated/grown/hunted/brewed dietary options.
What are your recipies to make a gourmet dish out of your spam and tinned veggies. ? Do you have a rockin poitin (moonshine) recipie? What ya gonna do with that wild boar/deer/roo ? Post SHTF dinner parties are definitely gonna take a bit more effort, afterall sending out the invites on HAM radio is a PITA.
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Tri-Polar
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Post by Tri-Polar on Aug 15, 2021 16:47:30 GMT 10
I buy and bulk buy all my meat and vac seal it all into nightly meals. Grow alot of fruit/veg here. Few skippys and hoppers on the property as well.
Ive just started dehydrating stuff to see how it goes. Had a crack at pemmican, twice, and failed (assume i did, tastes bloody horrid).
Now looking (as im typing) at store bought long shelf life foods.
Pam thinly cut and cooked goes down very well.
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bce1
Ausprep Staff 
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Post by bce1 on Aug 15, 2021 16:49:14 GMT 10
My favourite recipe is homemade nachos.
Made it with both dehydrated mince and freeze dried mince and each time kids couldn't tell. Did cook it for a decent period to well rehydrate and soften though.
Entirely shelf stable - except the cheese - which could be if I used my scarce supply of tinned cheese.
Home made nachos - essentially corn meal dough - rolled out and baked or deep fried.
Meat sauce made with mince, dehydrated onion and tinned tomatoes and beans. Or veggie without the mince.
Popular, moral builder
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stevo
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Post by stevo on Aug 15, 2021 22:39:27 GMT 10
I do a killer grilled steak and mushroom salad. So like maybe like this? Okay so the meat maybe venison or roo if ya got it, definitely not boar lol. Experiment with canned corned beef?? Tinned champignon mushrooms sauteed.Lettuce is not that hard to grow.the rest is pantry stuff.olive oil,mustard,salt and pepper,red wine vinegar. Could substitute the lettuce for some freshly foraged wild edibles too, wild lettuce maybe? Nice glass of red to go with it too hey!
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norseman
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Post by norseman on Aug 16, 2021 7:30:57 GMT 10
My favourite recipe is homemade nachos. Made it with both dehydrated mince and freeze dried mince and each time kids couldn't tell. Did cook it for a decent period to well rehydrate and soften though. Entirely shelf stable - except the cheese - which could be if I used my scarce supply of tinned cheese. Home made nachos - essentially corn meal dough - rolled out and baked or deep fried. Meat sauce made with mince, dehydrated onion and tinned tomatoes and beans. Or veggie without the mince. Popular, moral builder bce1 Love it! I have a minimum of 2 or 3 kgs of Yellow / White Masa on hand at all times! I'm still using Masa from three years ago stored in airtight glass jars in pantry which is perfectly fine! |
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Post by milspec on Aug 16, 2021 11:36:25 GMT 10
Gordon Ramsay does Spam ...
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Post by milspec on Aug 16, 2021 11:38:31 GMT 10
Spam fried rice
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norseman
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Post by norseman on Aug 16, 2021 13:12:49 GMT 10
Tibetans, Bhutanese and Nepalese make insanely good, healthy food with minimal ingredients often in very austere conditions!
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Post by Stealth on Aug 16, 2021 13:29:16 GMT 10
With our pantry if I were specifically to think up a pretty lush meal I would make a dish that I call Winter Pie. It's Shepard's Pie, but I use lentil mix and/or TVP (textured vegetable protein) instead of mince. Fresh thyme from our garden freshens things up a lot. That's one of the things I've found with long term storage food, they need fresh items to bring them to life. I use nutritional yeast in the potato for the topping which makes it taste super cheesy and provides a huge vitamin B boost. Win/win! The kids inhale it because despite it's lack of meat it's a very comfort-food type meal, which is exactly what helps lift the mood in cold weather.
So a warming, hearty meal of Winter Pie with fresh cornbread followed by apple pie with custard for dessert. I have all of the ingredients for both in my pantry in long-life form. I also have several bottles of mead that have been maturing for several years and are now officially nectar of the gods.
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norseman
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Post by norseman on Aug 17, 2021 6:44:00 GMT 10
Everything these blokes do is bloody awesome. Especially watch their very earliest videos!
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norseman
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Post by norseman on Aug 18, 2021 5:51:52 GMT 10
Very simple survival bread, it takes a little experimentation and practice but the result is excellent.
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feralemma
Senior Member
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Post by feralemma on Aug 18, 2021 10:42:05 GMT 10
Pearl barley risotto:
Pearl barley - 2 cups
Dried garlic
Dried spring onions (or fresh from the garden)
White wine - 1 cup
Thyme
Chicken stock
Parmesan cheese
Oil/butter/ghee - 2tbs
Fry barley in oil/butter with garlic and spring onions for 5 mins.
Add wine and cook until reduced
Add pinch of thyme and chicken stock. Cook until tender, adding more stock/liquid as needed.
Stir thru parmesan cheese and serve!
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feralemma
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Post by feralemma on Aug 18, 2021 10:49:48 GMT 10
CWA cookbook ginger beer recipe (alcoholic version) is very basic using pantry ingredients -sugar, sultanas, ginger powder and lemon juice, and has a good flavour to it.
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norseman
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Post by norseman on Aug 19, 2021 9:20:10 GMT 10
CWA cookbook ginger beer recipe (alcoholic version) is very basic using pantry ingredients -sugar, sultanas, ginger powder and lemon juice, and has a good flavour to it. Can you get p***ed on it? |
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feralemma
Senior Member
Posts: 398
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Post by feralemma on Aug 20, 2021 10:35:32 GMT 10
CWA cookbook ginger beer recipe (alcoholic version) is very basic using pantry ingredients -sugar, sultanas, ginger powder and lemon juice, and has a good flavour to it. Can you get p***ed on it? Absolutely! |
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Post by Stealth on Aug 20, 2021 13:17:14 GMT 10
I made a gingerbeer with what sounds like a pretty similar recipe several years ago. Wasn't strong enough for a buzz, but definitely very tasty. I'd make it again if I weren't more keen on my (far more alcoholic) mead lol.
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Post by milspec on Aug 21, 2021 20:57:22 GMT 10
I was inspired by Frostbite's "eat what you stash" comment on this one. Its more comfort food than gourmet but if half the country is starving all food is great food I guess. So this was my uber basic spam fried rice. No fresh herbs, no egg, just plain rice, spam, a tin of 4 bean mix, frozen veggies & sun dried tomatoes + soy sauce, seasoning & dried herbs/spices. Very much a winner tbh. I cooked this one inside rather than over a fire. Our off grid electricity makes the frozen veggies & hotplate cooking 100% viable. Fresh herbs, veggies & eggs would up the ante on this dish for sure but since I didnt have them on hand I made-do.   |
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Post by SA Hunter on Aug 21, 2021 22:01:25 GMT 10
How did it taste? Looks awesome.
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Post by milspec on Aug 21, 2021 22:18:37 GMT 10
How did it taste? Looks awesome. It tasted great, literally, filling, tasty comfort food. With fresh herbs and some egg it would rock. |
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Beno
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Location: Northern Rivers
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Post by Beno on Aug 22, 2021 7:48:48 GMT 10
2 inch venison cubes. BBQ on each side for 1 to 1:30 min. Pinch of salt then your done. I could eat that 365/24/7.
On good one to try is 1 can black beans, 1 can red kidney beans and 1 can of chopped tomatoes. Add salt pepper and if ya sorted, some ‘erbs and fried onion from your garden.
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