Episode-2330- Thanksgiving Primer for 2018

Today I am going to talk about some cool stuff you can do for Thanksgiving, I am also going to refer you back to last years show on this topic.  It was Episode-2116- Cooking This Thanksgiving and Just Killin’ It.  Tons of great recipes and ways to have a great family gathering in that episode.

Today though I bring you new recipes, new ideas and some fun new thoughts.  Nothing serious today, let’s truly enjoy this awesome holiday, a true man’s holiday.  No need to put on a monkey suit, no church services, nope.  Just family, friends, food, drink and football.

Join me today to discuss…

  • The basic overview of what we covered last year and why you should listen to Episode 2116
  • How do you get everything to the table nice and warm
    • Remember Tardiness Protocol 101
    • Food should be warm not hot
    • Consider a Chafing Kit if you are really concerned
    • Cook the quick and easy stuff right at the end
    • Crockpots and roasters are your friend
    • Don’t fear the microwave
  • Some New Recipes
    • As I said last year, part out and brine a turkey for best results
    • Salt Crusted Finger Potatoes – Guy Fieri Recipe with a Jack Hack
    • Sweet Potato and Celery “Hash Browns”
    • Stuffing Hacks – apples, cranberries, pecans, sausage, etc.
    • Real Cranberry Orange Sauce – and mead for next year
    • Green Beans with Shallots, Almond Slivers and Bacon
    • Yogurt Cheese with Garlic, Pepper and Pistachios (pistachios go at the very end)
    • Andouille Stuffed Mushrooms
  • Don’t Try to Do Everything, Do Some Stuff Really Well
  • If You Can Do Something In Advance, Do It
  • Have Fun, Fuck Politics
  • Some Adult Beverages
    • Apple Pie Moonshine
    • Louis Jadot Beaujolais Villages
    • Cranberry Mimosa
    • Sam Adams American Kreik
    • Midas Touch Ale
  • Some things I am thankful for this year

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

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Anova Sous Vide Precision Cooker – Item of the Day

Special Note – I am bringing this around today because Amazon has them on sale stupid cheap.  What an awesome Christmas gift for yourself or the foodie in your life.  The WiFi model is normally 199 and it is on sale for only 99 bucks, 100 dollars off.  The bluetooth only model usually sells for 74.99 and usually sells for 99 dollars.  Look don’t even consider the bluetooth only though, with the discount on the networked model, get it.

Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is the Anova Sous Vide Precision Cooker.  I have talked about Sous Vide Cooking a lot on the show and this is my third cooker to purchase before settling on which to recommend.  One worked great until it crapped out in six months and a value model proved to be of little value for consistency.

There are three versions of the Anova to consider, they are,

The difference is you can control the Nano version with your smart phone when in bluetooth range.  But the WiFi one becomes a device on your network attached to an account (that is free) with Anova.  This means you can control your cooker from anywhere you have signal to your phone.  Like the parking lot at your office when you leave work.  More on why you may want this in the PS below.

Here is my thoughts on this though, when I buy anything I think about its disposal value.  If I need to sell or barter it, will the cost of the additional option make it more valuable at hat point, in this case for 10 extra bucks, I say yes it will.  So with no further thought I got the WiFi model.

The Anova on the other hand is what I always look for, it JUST WORKS, always works and also always works.  Sous Vide is a method of cooking that I describe as a dry poaching.  Poaching of course is holding a food item in a liquid until it is cooked to your liking.  This keeps foods moist and prevents over cooking.  It is also simmering in water when you get right to it, for some stuff that is fine.

There are a few primary differences with Sous Vide.  First it uses a precision cooker, meaning if you want 137 degrees you get exactly that, if you want 165, and you might, say for chicken, you get EXACTLY THAT.  Not 162, not 166, not 163, you get precisely the temperature you want.  Most poaching is a best effort process.  It also in general uses higher temps say 180 for instance for eggs.

Next Sous Vide is dry, well not exactly dry but the food doesn’t contact the heated liquid, it is instead held inside a food safe bag.  This can be done with a quality zip top bag but I prefer to use a vacuum sealed bag.  The meat or other item is seasoned as you choose, then cooked to the exact temp you want.  After that it is finished with a quick sear, about one minute per side or less.

For steak the results are a perfect cook to your preferred temp, we are talking end to end pink or red or what ever you want.  Not perfect in the center and darkening to the outside. We just did up some steaks with this tool in Episode 5 of Biltong For Breakfast.

There are other uses too though.  Like today I am thinking a new riff on jerk chicken.  Part out chicken and marinate in Walkerswood  Jerk Seasoning.  Vac seal and sous vide to 165.  At this point the chicken is perfectly cooked, no cool spots, not over cooked spots.  Now just crisp the skin on the grill and done, perfect.  How about fried chicken, imagine just being able to fry to a perfect golden brown and never worry about the chicken being “done”.

There are tons of things you can do with Sous Vide cooking, tune in today to learn some more and check out Episode Five – Dead Cow Flesh of Biltong for Breakfast to see this cooker in action.   Above all if you have been considering a Sous Vide cooker, I truly recommend the Anova for consistency, value and longevity.

Remember you can always find the TSP Amazon Item of the day by just going to TspAz.com and by shopping at TspAz.com anytime you shop on Amazon you help support TSP and the work we do here no matter what you buy.

P.S. – So why would you want to be able to control your cooker from miles away.  Imagine you want to come home and have steak for dinner.  Well in the morning you take your vac sealed steak and put it in a pot of cold water and fill it with ice. Your trusty Anova goes in to the pot too.

A one inch steak takes about an hour to cook but still mostly frozen it will take 90-120 minutes.  So as you get in your car, you push start.  When you get home say 45 minutes later, the steak has about 45 minutes to go.  You start your side dish and salad, open the bag when ready, sear and eat.  Oh and while you can run Sous Vide too long for a cut of meat, it will NEVER over cook because it can’t, 135 is 135 period.  More on this in today’s show.

 

 

Jack’s Blonde Bourbon Cooled Sumatran – From Holler Roast Coffee

I really love Holler Roast Coffee, well, come on guys I really love coffee period.  I started talking to Nicole a few months ago about developing something truly special though.  First I wanted a blonde roast.  Yea everyone wants a deep black roast, but with the right beans a subtle blonde roast lets you actually taste the character of the beans.  To find the coffee’s sense of place, known as the terroir.

That led us to the next challenge, what place to capture the sense of?  Using her knowledge Nicole tracked down 6 candidates for this signature blend.  Some of the worthy candidates came from Tanzania, Bali and Rawanda, they were all good but in the end Sumatra won the day.  It didn’t surprise me that Sumatran beans won the day.

Coffees in Sumatra are traditionally processed using a method called Giling Basah, or wet-hulling, which results in a coffee that leaves the farm with a much higher moisture content than other methods used more popularly worldwide. This allows the coffee to develop unique herbaceous characteristics you just don’t get in other coffees.  Typically Sumatran beans are roasted to a very dark level, in an attempt to enhance these flavors.  But going with a blonde roast brings out spicy notes, essences of cinnamon.  Additionally the unique natural sweetness remains along with subtle earthy tones.

Okay I admit it, I know way more about coffee than I should!

Sumatran coffees also tend to have naturally low acidity compared to other beans, this allows those earthy and herbaceous tones to really shine.  You also get some sweet cedar tones and with a light roast a light coco and black cherry back finish.

So now we had the perfect bean, the perfect roast, something truly unique but we were not yet done.  We wanted to take my signature roast over the top, to make it something you just could not get anywhere else other than Holler Roast.  So we went to bourbon, yea good old bourbon.  Now hold the phone folks, this isn’t bourbon flavored coffee, though some of that character does come though.  It is bourbon cooled.

You see some time ago Nicole sent me a bag of her classic Holler Roast with one thing different, the beans were “vodka cooled”.  It was a pretty amazing difference.   The speed at which coffee beans cool impacts the sweet notes in the drinking experience, with a faster cooling cycle resulting in more natural notes of caramel and vanilla. Some street roasters in Vietnam use vodka as part of their roasting cycle.

So when I realized how awesome this process was I sent an email to Nicole with subject line, “6 Words” and the body of the email simply said, “Blonde Roast Bourbon Cooled – Jack’s Blend”.  That is where this whole thing started!  Yea we reverse engineered it.  What was the perfect bean to roast medium and cool with bourbon, try this stuff and I think you will find we nailed it.

This coffee is going to be the coffee you spoil yourself and very lucky friends with.  The process is complicated, it has to be done just right to make it work and give you all it promises.  So it is expensive but it is also worth it.  And right now Nicole only has 100 pounds available, so it is sure to sell out fast with Christmas coming up.  To get yours before it is gone, check out Jack’s Blonde Bourbon Cooled Sumatran at Holler Roast right away.

Duck Chronicles Episode Fifteen – Ducks Explore and Dogs Intervene

The 10 little rouen ducks still seem to be getting used to freedom, they feel the world is a very big place now. We have to kick them out of the holding area most mornings and sometimes even well meaning dogs are just no help. Still the interaction is good, the ducks are erratic, running back and forth and we have no prey drive response in Lucy. It was a good morning on the homestead.

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Episode-2329- Listener Feedback for 11-19-18

Today on The Survival Podcast I take your questions on tiny houses, third party platforms, prepping for students, dogs, generational shifts, student loans, investing and more.

Make sure if you submit content for a feedback show that you put something like “comment for jack”, “question for jack” or “article for jack” in the subject line to assure proper identification for my screening process.

Please understand I receive several hundred emails a day and can’t get them all on the air.

I also do put out a lot of information on Facebook from emails that I can’t fit on the program though so keep em coming.

Join Me Today As I Respond to Your Calls and Discuss…

  • Some thoughts on Tiny Houses from a facebook post
  • Using sites like Medium to build your brand
  • Kids got stranded at school for the night, what we can learn from it
  • On dog generics and homestead dogs
  • Sooner or later the student loan bubble must pop, one more reason why
  • Thoughts on generational shift and growing wiser with your years
  • A billionaire says saving cash is the “worst thing you could do” why he is right and wrong

Resources for today’s show…

Sponsors of the Day

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Join the MSB Today

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Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Fiskars 7in Take-Apart Shears – Item of the Day

Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is one of my favorite kitchen tools, kitchen shears.  Here is the issue, my past recommendation was RedYetiWare Shears but they were discontinued, so I now have gone back to my old favorite, Fiskars 7in Take-Apart Shears.  These are great quality shears, excellent steel, very sharp and they hold and edge well.

Once you have a good quality pair of shears the next thing you want to look for is can you take them apart and do they stay together during regular use.  These do that and I am not sure why but so many others that come apart by design also come apart during use.  I mean it really isn’t that hard to make a pair that stays together during use but I guess Chinese chop shops can’t figure it out.

Fiskars makes great quality stuff and always has, while they manufacture some things in China, as many do, they maintain stiff quality controls and offer a lifetime guarantee on these shears.  And at under 10 bucks a pair a set belongs in your kitchen if you don’t already have great shears.

Let’t talk about the take apart feature though and why it is a must have for me.  I use my shears to do things like cut up veggies but I also use them to break down a chicken, these things will take a back bone out of a chicken as though it had a zipper.  So do you want chicken skank on your veggies?  I sure as heck don’t!  And to me the only way to be sure they are fully clean is to be able to take them apart.

These thing have a great grade on Fakespot so you know the reviews are real and they get 4.5 starts with well over 200 reviews.  The only complaints that are somewhat legitimate is that the hinge can develop rust.  This is because the screw that holds the hinge is made with carbon steel to reduce ware, so when you wash them put a drop or two of oil on the hinge screw and they will last damn near forever.

So if you don’t have a set of quality shears in your kitchen pick up a set of Fiskars 7in Take-Apart Shears at 10 bucks with free shipping they are a hell of a deal.  They are also second only to my RedYetiWare Shears that are no longer made.  I have both in my kitchen, why, 2 is 1 and 1 is none, that’s why.  Well that and at least one pair is always available while the other is in the dishwasher, yea they are dishwasher safe too.

Remember you can always find all of our reviews at TspAz.com

 

 

Episode-2328- Expert Council Q&A for 11-16-18

Today its Friday so it’s time for expert council show. To ask a question for a show like this, just send an email to me at jack at thesurvivalpodcast.com with “TSPC Expert” in the subject line.

Today on The Survival Podcast, the expert council answers questions on wild fires, guns, buying a business, cold climate growing, kidney stones, blogging, personal development and more.

In the body of your email first tell me the council member your question is for. Second ask your question concisely in one to two sentences maximum. Third any and all details after that. This is the formula to give you the best chance of getting on the air.

I do what I can to get as many of your questions as possible on the air but can’t always get to all of them. Our council is made of a wide variety of experts in everything from the tactical to the practical and everything in between.

To get more information on our Expert Council visit our “Meet the Expert Council Page” to learn more about them and their specific areas of expertise.

Join Me Today As Our Experts Discuss…

  • An update on California’s fires – Nicole Sauce
  • The legal implications of “home made guns” – Dan Ohmann
  • Buying a business based on EBITDA – John Pugliano
  • Plants for truly cold, very cold climates – Ben Falk
  • Dealing with kidney stones and preventing them naturally – Doc Bones
  • When not to narrow focus niche with your blog – Nicole Sauce
  • How to go from introvert to extrovert – Jack

Resources for today’s show…

Websites of the Expert Council Members

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

King Kooker 12-Slot Leg and Wing Grill Rack – Item of the Day

wingrackEvery day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is the King Kooker 12-Slot Leg and Wing Grill Rack.  Oh you out door cooking types are going to love this, though it works quite well in the oven too!  Since I first reviewed this item the price has gone up to 16 bucks but the good news is it is no longer an “add on item” so you can buy one alone if you want to.

There is so much I love about these things, first they hold either 12 wings or 12 legs and they do it in about 1/4th of the space that you’d normally need.  Next is that they end up with perfectly crisped and seasoned skin.  Since they never touch the grill rack and you never have to turn them.

I generally cook my chicken on a low temperature on indirect or very low direct heat until almost done.  Then bring up the temp at the end to crisp up the skin.  It also makes sense to set these in a small pan or toss away aluminum pan to minimize flare ups when cooking over direct coals or flame.

Again they work great in the oven as well, cook until almost done at say 350 then pop up to 425 for a bit to crisp up the skin, want a recipe, tune into today’s show for one!  You cans see in the above photo how the wings are hung from the rack by the tips and in the photo below how the legs hang and are held by the knuckle.

Let me tell you try the King Kooker 12-Slot Leg and Wing Grill Rack and you will never loose that crispy skin off a drum stick ever again.

legrack

Remember you can always find all of our reviews at TspAz.com

P.S. – Here is a cook I did with these was indoors and let me give you the skinny.  I coated the wings in my famous “chili garlic pepper oil” and then dusted them with a mix of chili powder, smoked salt, garlic, cumin, paprika, onion and black pepper, all about equal amounts ground in a Mr. Coffee Grinder. (FYI this is my everything seasoning mix)

I used the “convection roast” setting in my oven, ran them at 425 for 45 minutes, they were beyond fantastic.

To do this without creating a grease fire or lots of smoke take a large aluminum foil ban like for baking a turkey, put this rack inside it and put about 3 inches of water in it.  This will catch dripping fat and the water won’t let it scorch on the pan when it gets caught.  The extra humidity will be good for keeping them juicy.

On this latest run I got 15 wings on the rack with a bit of fiddling, which is 30 pieces.  The only down side is you can only fit one of these in a standard oven.

P.S.S. – We also featured this item on Episode Three of Biltong For Breakfast – Jerk Bird Salad.  I did some wings on the grill using it that were rubbed with Walkerswood Jerk Seasoning.   These are my new favorite wings though I recommend the mild version of Walkerswood for them.

The Duck Chronicles Season Four – Episode 14

Two episodes really in one today.  Did a quick addendum once I got the little guys comfortable with things enough to have a swim.

Big day, time to get out of the holding area and experience the scary reality of freedom. Big lesson today for both the ducks and you guys watching. Freedom is indeed scary but you must experience it to value it and you must value it to make the most of it and be willing to defend it. See all of Season 4 Here http://bit.ly/ducks4

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Episode-2327- Listener Calls for 11-15-18

Today on The Survival Podcast I take your phone calls on meat animals, office security, venison processing, government, voting, natives and more.

Remember to be on a show like this one just pick up your phone and call 866-65-THINK.

The best way to improve your chances of being on the air is ask your question or make your point up front, then provide details.

Also please do your best to call from a quiet area with a good connection and speak up so you can be well heard.

While I can’t put all calls on the air but I do my best to get as many of them on as I can.

Join Me Today As I Respond to Your Calls and Discuss…

  • More on getting your family on board with “meat birds”
  • Follow up on fire danger in a high rise office building
  • How to get a good results grinding deer meat without excessive trimming
  • How government gets people to support a proposition with trickery
  • Once again the “wasted vote” argument shows up
  • What exactly is a “native American”, there is more than one way to see this

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.