|
|
Rank: Newbie
Groups:
Joined: 2/13/2010
Posts: 1
|
I immediately have three questions which don't seem to fit into the open topics, so I thought I would open a thread for these and other general questions
(1) Why "Wheat" (instead of just flours)? - I have access to bags of various flours but I don't know where to buy unprocessed wheat, nor how to process it and store it. I guess I could use a mill of some sort, but I'd still need advice on storing the wheat and why it is necessary.
(2) Seeds - what seeds would you recommend and how would you store them/ rotate them? To be sustainable, you'd want seeds.
(3) Other supplies recommended - obviously medicines and clothes and soap and fuel and light and ....
Some of these answers may be obvious to you; they aren't to me. One of my key new year's goals is to get my emergency preparedness together so, if nothing else, I can stop wasting the energy of worrying I'm not prepared for a surprise. The list of things you need seems to get longer quickly as you think about really needing to fend for your family for more than a day or two. Basic food supplies is just the first of many layers of preparedness, of course. Ultimately, being able to sustainably supply your own needs for an indeterminate time is the key question.
|
|
|
Rank: Newbie
Groups:
Joined: 2/4/2010
Posts: 1
|
I will try and tackle some of your questions. 1) wheat... I have taken out most white carbs from my diet and I've noticed a substantial difference in how I feel and how long I'm satisfied. I think the importance of wheat vs. just flours would be the ability to sustain a person longer, meaning less servings per person. Flours like all-purpose flour are simple carbohydrates which spike your sugar levels quicker than wheat bread (which was a problem for me) I am not sure about the storing part. I get the King Arthur brand of whole wheat and I stick it in the freezer. All of my flours are in the freezer sealed in a freezer ziplock. I don't have any long term storage for the wheat flour and I don't have the "you've got to grind it yourself wheat". 2) seeds....I did a search and found this site. They sell seeds in a #10 can and are specially wrapped for long term storage. http://www.thereadystore...ium-garden-seeds-10-can 3) other supplies are the basics I suppose....extra batteries, also pictures of your house and the area around for security/insurance reasons. We've had an oak tree damage part of our property and our house (also of your cars) and the pictures were able to show before shots and give the visual of what it looked like before. We also took pictures after the fact before the guys got to the house to clean it up. Copies of personal documents in the parents 72-hour kit of all of the kids and their insurance/medical information along with recent pictures with their names, ages, height, weight, and year on the back just in case. Sharing information will defiantly keep us more prepared as someones idea may not have crossed your mind yet...its always good to keep the information and ideas flowing.
|
|
|
Rank: Newbie
Groups:
Joined: 2/25/2010
Posts: 1
|
To answer your flour vs. wheat question, the first thought that comes to mind is longevity. Flour doesn't last nearly as long as wheat. You can store wheat 30 plus years. I have been told that flour may store as long as 10 years, if stored correctly, but I've had some go bad. I try not to store mine longer than 2-3 years.
And the other replier is correct, flour, like all-purpose, has been stripped of all the healthy stuff. Storing whole wheat flour is perfectly the same as storing wheat, it's just got a shorter shelf life.
|
|
|
Rank: Newbie
Groups:
Joined: 8/31/2009
Posts: 4
|
This is a bit off the topic currently going but its in mis. section...what is a good egg replacement in a recipe? What are the purpose of eggs in lets say cake recipes and what would be an equal alternative. Something I can use as an alternative in pancakes, cake, etc....
Thank you
|
|
|
Rank: Newbie
Groups:
Joined: 4/9/2010
Posts: 1
|
In response to the egg replacement question. Egg is used (from what I know) to thicken....milled flax seed is a good alternative. I have used it once before. Add a 2-3 tablespoons of water and let it sit for a few minutes, stir, and add it in. Hope this helps. I'm curious to know other egg alternatives as well. This is the only one I know but it would be helpful to know more....anyone have an ideas or have already experimented with egg alternatives?
|
|
|
|
Guest
|