Emergency fuel -Cooking with Charcoal & newspaper & a PC

Cooking on a PC & Other Easy Emergency Fuel & Grills Have you ever thought about fuel storage at home and were immediately overwhelmed? Me!!!   There are two very cheap options for cooking:  charcoal and newspaper. My chiropractor is extremely prepared, and part of his storage is a lot of charcoal briquets.  Quoting a web site I will link here, Be Prepared, Not Scared:   Did You Know . . . That 1 Bag of Charcoal Briquettes will make it possible for  you to cook 1 Meal a Day for a Whole Month?!? Charcoal is cheap, condensed, and easy to store --- it is something we could all have on hand to cook during an extended emergency. You don't have to own expensive volcano stoves to make this work for you. We still have (I think) a little hibachi grill from when we first got married, and even a large can (like the type popcorn comes in with a hole cut out of the top and some air holes along the side or bottom (with a camping grill cover) would work great (a la Diane Thomas and her Roughing it Easy books) and you can buy grill baskets fairly inexpensively, too. The site linked above talked about getting a special little doo-dad (technical word) that makes charcoal easy to light without stinky lighter fluid, which would also mean less expensive and not having to store flammable liquid. Go to the site and learn more! I found a small grill that I think anyone could make, as most of us with food storage have at least one of those #10 cans sitting around -- the disposable and portable #10 can grill. One of the comments by the author below the instructions says, " If I had it to do over again, I might have sunk the grill a bit lower to have an edge." More important, DO NOT use a can with lead or zinc, as the fumes would be toxic. (How would you know?) So, keep that in mind. Photo from Instructables Now for newspaper.... when I first got married, my grandmother gave me a little collapsible grill called the "Quik Cook" that cooks with only crumpled newspaper. Believe it or not, just crumple newspaper (something that is usually plentiful if you or a neighbor has a subscription to the paper) into loose balls and one batch will cook several steaks -- the fat from the meat drips down and makes the newspaper burn longer. The bottom two layers fit inside the top layer for storage. I don't know if you can buy these new any more, but Ebay has had a few of them if it interests you. You can also use the crunched newspaper on the can grill I described above Last, I had to include this, as this has to be one of the most unique and effective recycling ideas of which I've ever heard.  Cooking with an old PC! Photo from Komar . org Most of us either have an older PC sitting at home or can pick one up for just a few dollars at a thrift store (or even less at a yard sale). I have linked to instructions (and modifications that allow toasting and heating cans) made by someone else "Hottest PC Ever . I think you'd have to use charcoal or wood with this, because it's not deep enough to use with newspaper -- you could try it, though. I like that the case design allows for the kebabs they show to be suspended over the flame. Photo from Coolest Gadgets

Suddenly Salad

Winco has the Suddenly Pasta Salad  on sale for only .98 cents each!  Great side dishes for food storage.

Make Your Own Laundry Detergent

Make your own laundry detergent.

http://www.thesimpledollar.com/2008/04/09/making-your-own-laundry-detergent-a-detailed-visual-guide/

FAMILY HOME STORAGE CENTER PRODUCTS- Prices

FAMILY HOME STORAGE CENTER PRODUCTS

Longer Term Storage                                                                           Bulk                                                    

                                                Storage             Number

                                                Life*                of                                                                     Item

Product                                    (in years)         Packages          Weight             Price                Total               

Basics                                                                                                                                                             

Beans, Black                           30                                            25 lbs               $ 16.80                        $         

Beans, Pinto                            30                                            25 lbs               $ 18.55                        S         

Beans, White                           30                                            25 lbs               $ 16.00                        $         

Milk, Nonfat Dry                     20                                            25 lbs               $ 47.20                        $         

Rice, White                              30                                            25 lbs               $ 13.00                        $         

Sugar, Granulated                    30                                            25 lbs               $ 15.00                        $         

Wheat, Hard Red                    30                                            25 lbs               $ 11.45                        $         

Wheat, White                          30                                            25 lbs               $ 11.45                        $         

Other                                                                                                                                                             

Apple Slices                            30                                            15 lbs               $ 72.55                        $         

Carrots                                     25                                            25 lbs               $ 66.40                        $           

Macaroni                                    30                                              20 lbs               $ 20.25                        $         

Oats, Quick                             30                                            25 lbs               $ 15.95                        $         

Oats, Regular                          30                                            25 lbs               $ 15.35                        $         

Onions, Dry                             30                                            35 lbs               $ 88.20                        $         

Potato Flakes                           30                                            25 lbs               $ 33.30                        $         

Spaghetti                                 30                                            25 lbs               $ 23.85                        $         

Shorter-Term Storage                                                                                                                                  

Beans, Refried                         5                                              25 lbs               $ 35.90                        $         

Cocoa Mix, Hot                        2                                              25 lbs               $ 38.95                       $           

Flour, White                             10                                            25 lbs               $ 13.30                        $         

Fruit Drink Mix                         2                                              25 lbs               $ 31.30                       $           

Prepackaged Items                                                                                                                                        

                                                                                                            Price per                      Item

Product                                                 Quantity                                   Each                            Total               

Pancake Mix, 4 lbs                                                                              $ 3.05                          $                     

Potato Pearls, 28 oz.                                                                            $ 4.25                          $                     

Beans, Pinto, 5.2 oz.                                                                            $ 4.70                          $                     

Oats, Quick, 2.4 lbs                                                                             $ 2.50                          $                     

Rice, White, 5.4 lbs                                                                             $ 3.85                          $                     

Wheat, Hard Red, 5.5 lbs                                                                    $ 3.50                          $                     

Wheat, White 5.5 lbs                                                                           $ 3.50                          $                     

Flour, White, 4.0 lbs                                                                            $ 3.40                          $                     

Starter Kit, 29.4 lbs                                                                             $ 22.00                         $                     

Bulk Packaging Materials                                                                                                                             

#10 Dry Pack Can                                                                                 $ 0.75                          $                     

#10 Metal Lid for Sealing Can                                                            $ 0.15                          $                     

#10 Plastic Lid for Dry Pack Can                                                        $ 0.10                          $                     

Box for #10 Cans                                                                                   $ 0.95                          $                     

Box for Pouches                                                                                    $ 1.25                          $                     

Dry Pack Pouch                                                                                     $ 0.30                          $                     

Oxygen Absorber                                                                                  $ 0.10                          $                     

Oxygen Absorber Bag Clip                                                                  $ 1.90                          $                     

                                                                                                                                                                       

Labels available upon request; 1 per can or pouch; no charge                                                                        

Note:  The above listing is a reproduced copy from the original format provided by the Murrieta Home Storage Center.  Please call the home storage center (951 698-3549) for updated price listings.  There is no on-site canning.

Murrieta Bishop’s Storehouse & Home Storage Center

Murrieta Bishop’s Storehouse &
Home Storage Center
Hours for Year 2012

Tuesday and Wednesday: 9AM – 3PM
Thursday: 12 Noon – 8PM

Days Closed:
Wednesday July 4
Thursday November 22
Tuesday December 25
Wednesday December 26
Thursday December 27
Tuesday January 1, 2013

Special Openings:
Monday July 2
November 5, 12, 19
December 10, 17, 24, 31
Saturday December 22, 29



Address: 25855 Jefferson Ave., Murrieta, CA
Phone #’s 951 698-3287 Bishop’s Storehouse
951 698-3549 Home Storage Center

Week #19 : 50lbs of FLOUR

Week # 19: 50 lbs of Flour 
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)
Flour:
Flour is made up of carbohydrates (or starch) & proteins. Of these two nutrients, protein matters most to the baker. A high percentage of protein means a harder (stronger) flour best suited to chewy, crusty breads and other yeast-risen products. Less protein means a softer flour, best for tender and chemically leavened baked goods, like pie crusts, cakes, cookies, and biscuits. Although there are many types of flour, all-purpose (or occident) flour is used most frequently. The type of flour you choose affects the texture, stability, and overall outcome of your breads, cakes, pies, and cookies. It’s also great for thickening sauces, gravies and puddings or deliciously dredging meats and vegetables prior to frying or sautéing. 
What kind of flour is best?
Unless you’re an avid bread or cake baker, an all-purpose flour is probably your best choice. A combination of hard and soft wheat is milled to produce all-purpose flour. The resulting medium protein content (between 9% and 12%) offers just the right balance of strength and tenderness for the everyday baker to make chewy breads, delicate tarts and everything in between. In general, you may find that cakes made with all-purpose flour are a bit tougher and less delicate than those made with a softer pastry or cake flour. Likewise, breads made with all-purpose flour may be a bit softer and flatter than those made with bread flour. But overall, these differences should be slight for the casual baker.
So, we suggest storing all-purpose flour and then buy any other flours you like to use on top of the standard 50lbs of all-purpose flour, to make sure you’ll have plenty for your everyday cooking/baking needs. If you enjoy baking and start making breads or cakes regularly, you might want to use specialty flours. Feel free to adjust the 50 lbs accordingly for the types of flours you will be using. After all we do not want you to waste any food, make sure you’re rotating through all of your food, ingredients and supplies.
Bread Flour vs. All-Purpose Flour
Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains.
All-purpose flour is pre-sifted and versatile enough to use in everything from hearty breads to delicate tarts. All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour — 11% or 12% vs. 13% or 14%. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped. There are many recipes, however, where the use of bread flour in place of all-purpose will produce a tough, chewy, disappointing result. Cakes, for instance, are often made with all-purpose flour, but would not be nearly as good made with bread flour.
Do I need Bread Flour?
All purpose flour is fine as long as it is unbleached as bleaching weakens the protein which is needed to give a good texture or crumb to the bread. Bread flour has higher protein and will make a chewier bread.
Buying Flour
To choose the right package size for your needs, keep in mind there are about 3½ cups of flour per pound, so a five-pound bag contains approximately 17½ cups.
Storing Flour Warning
Room temperature: Store in an airtight container for up to a year. White flour never really spoils, but the longer it sits, the more susceptible it is to kitchen pests. Try putting a few bay leaves in the container to keep them away.
According to The Church of Jesus Christ of Latter-day Saints, some dry products may not be suitable for longer-term storage because it may go rancid, including: Flour. View this PDF document for the full details.
Refrigerator or Freezer: Can be stored indefinitely packed in airtight containers or freezer bags. The flour will not freeze solid, but plan to take it out a few hours before using to bring it down to room temperature.
Smell
It should smell and taste “wheaty,” not musty or stale.
Measuring

In the picture - from top to bottom: whole wheat pastry flour, unbleached all purpose flour, whole wheat flour and chapati flour.

Unless your recipe calls for it, no sifting is required. Just fluff the flour in the container with a metal spoon and lightly sprinkle into a dry-ingredient measuring cup. Without tapping or shaking the cup, scrape off the excess with a straight-edge spatula or knife. Measuring this way should yield a cup of flour that weighs about four ounces.
Substitution Ideas
If a recipe calls for a certain type of flour and you only have all-purpose on hand:
• Use one tablespoon more per cup when making breads.
• Use one tablespoon less per cup when making cookies and biscuits.
• Recipes calling for self-rising flour: add 1½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose.
Recipes
2 in 1 Breadsticks or Pizza Recipe in 30 min.
 
 Homemade Greek Pita
 Classic Crumb Cake
 Fastest Cinnamon Buns 
 Sour Cream Apple Pie
 Frank’s Famous Sausage Gravy

 Chewy Oatmeal-raisin Cookies 
 Hummingbird Cake 
 Cheesy Scalloped Potatoes
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Click on the images below to view all 52 weeks at once or the recipes to go with it, in a .jpg or download the 52 Week Food Purchasing Plan (PDF) or the Custom 52 Week Food Purchasing Plan (Excel file) and calculate exactly how much you’ll need for the size of your family.
 

Week #18 20 Cans Evaporated Milk

Week # 18: 20 cans Evaporated Milk
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)

Evaporated Milk:
Evaporated milk comes in canned form, and is evaporated due to the process of removing water from the milk. When you open a can of evaporated milk, you’ll notice the milk is much thicker than ordinary milk you’d buy at a grocery store. This method of storing milk became popular because the cans of milk could keep far longer than fresh milk, and didn’t require refrigeration until after they were opened. About 60% of the water is removed from evaporated milk, accounting for its thickness. So, evaporated milk is fresh whole milk, with a little over half the water taken out. It has vitamin D added to it and has been canned to make it keep longer.

Nutrition Information
Evaporated milk is part of the milk group. Foods from the milk group provide important nutrients like calcium. Based on MyPyramid, ½ cup of evaporated milk provides 1 cup from the milk group. A typical person should try to eat/drink 3 cups of milk or foods that are equal to one cup of milk each day.

Taste
Some argue that milk from cans has a metallic taste. Still, if you need milk around but lack refrigeration, as in the case of emergencies where you might lose power, evaporated milk is an excellent choice. Do note that if you lack refrigeration, you cannot keep evaporated milk out without spoiling it.

Storage
Store unopened cans in a cool, dry place off the floor. It can have a shelf life of months or even years, depending upon the brand, so check the expiration date on the can before you buy it. Store opened evaporated milk in a tightly covered plastic container in the refrigerator. Use within 4-7 days! Do not use evaporated milk if can is rusted, bulging, or dented. Throw it away!

Uses
Evaporated milk can be used straight from the can on cereal or for mashed potatoes, gravies and sauces.
It can also be used in creamed vegetables, creamed soups, cheese sauces, meat loaf, ice cream, cookies, casseroles, chicken coating, scrambled eggs, french toast, puddings, desserts and salads.
To use evaporated milk in place of milk in recipes or for drinking, mix with equal amounts of water. Directions: Wash top of can before opening. Punch two holes in the top of can. Mix one can of evaporated milk with one can of water. Refrigerate for 2 to 3 hours before using. Use within 7 days!
Evaporated milk can be used for sour milk, or buttermilk. For each cup needed, stir in one tablespoon of vinegar or lemon juice into one cup diluted evaporated milk.

Difference between Evaporated & Condensed Milk?
Dairy farmers developed evaporated milk over 100 years ago. The company Borden was first on the market with condensed milk, to which sugar was added to produce a very sweet product. The main difference between evaporated and condensed milk in the US is that no sugar is added to the evaporated form. It is merely whole milk from which water has been removed. This is not the case in other countries, where you’ll find many brands of evaporated milk that contain sugar.
Sugar acts as an excellent preservative, extending the life of condensed milk, but it’s important to note this distinction between condensed and evaporated milk, especially when you are baking. While some recipes call specifically for condensed milk, like quick fudge recipes, other recipes, like many for pumpkin pie require evaporated milk. You can’t substitute one for the other unless you want to add or take away from the total sugar in your end product. Most pumpkin pie recipes, for instance, are made too sweet by adding condensed instead of evaporated milk; while fudge recipes may not be sweet enough if they’re made with evaporated milk.

Recipes

Flan Cake (Recipe 1, Recipe 2)

Chocolate Flan Cake (Recipe)

Weight Watchers Sweet Potato Soup (Recipe)

Crissi’s Sweet Potato Biscuits (Recipe)