A Chef's Guide to 2012, page 3
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ATS Members have flagged this thread 44 times


reply posted on 7-3-2011 @ 10:35 AM by hp1229
reply to post by sheepslayer247
Excellent choice of topic and very good and practical information.


reply posted on 7-3-2011 @ 06:01 PM by sheepslayer247
reply to post by Gazrok

Now that sounds like the place to be!

I will probably be at home with mine and my brother's family, having a good time with the people I love...and at the ready.



reply posted on 5-4-2011 @ 11:37 AM by Sabel
Another good way of preserving food is by fermenting it... Like we do You can do this with basicly all fish and some other meats aswell. And you dont need any cooking or heat source. Just some salt and an air tight container. Catch a lot of fish, And you can have healthy good fish for several months. (unless the japs continue to dump radioactive substances in to the ocean...)

Over and out.

(Yeay first post)
edit on 5-4-2011 by Sabel because: added more information
edit on 5-4-2011 by Sabel because: spell check



reply posted on 17-5-2011 @ 04:02 PM by sheepslayer247
reply to post by mwood

I agree. Along with a green thumb, dried meats offer a better chance for you and your family.

Don't forget your Pot!


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