Episode-1929- Chef Keith Snow on the Food Storage Feast

Chef Keith Snow is the author of The Harvest Eating Cookbook-Running Press 2009, and host of Harvest Eating Radio, which has surpassed 350 episodes and continues to grow a substantial audience of devoted listeners, true friends and fans.

Keith joins us today to discuss his new online storage food cooking course, called Food Storage Feast.   In this course he teaches you to make gourmet meals with your preps, and integrate your food storage plan into your daily menu so you can really “store what you eat and eat what you store.”

Join Us Today to Discuss…

  • Why do people’s food storage plans fail
  • How to use grains and basics but not have meals end up like “prison gruel”
  • How cooking regularly from your storage food slash your grocery bill
  • Why learning to cook gourmet meals from storage food is a win-win survival skill
  • Why you should not rely on ready-made, freeze-dried, just-add-water meals
  • How Chef Keith’s course will work and how he interacts with his students

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

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.

21 Responses to Episode-1929- Chef Keith Snow on the Food Storage Feast

  1. What a great episode, really enjoyed it. The concept of being able to cook food storage ingredients vs just buying poor quality freeze dried meals really motivates me to increase my cooking skills.

  2. Chef Keith,

    Hey, I just checked out your course and I have a question. I’m MSB so the price can’t be beat, but my question is: is there an introductory to culinary techniques, such as building flavor and things like that. I am a pretty good cook and have been trying to expand my base of knowledge and recipes. This sounds like a fantastic course and I’m great at following recipes but I’d like something like a crash course in food/cooking physics or something like that. I just started smoking turkeys this year and after intensively studying Meathead’s website, amazingribs.com, it was the absolute best turkey I’ve ever made and it taught me a lot about the science of different techniques and spices, etc.

    So, does this course go into things like that, or is mostly just recipes?

    Thanks Keith, I have your book and I love it!

  3. Hey Joshua,

    Thanks for commenting…I saw some of the recipes on amazing ribs…

    I cant say that I go too deep into the physics of cooking….but do cover exactly how the recipes are made, step by step in video.

    However, anybody who taskes the course will learn about building flavors for certain.

    No matter what you decide…glad to see you so into cooking…such a fantastic hobby….that pays great dividends! Keep cooking…!

    • Hey Joshua,

      Just to expand on Keith’s reply to your question: While we don’t plan to go into a lot of general cooking physics and theory, we are writing a lot about very specific, specialized preparation techniques for each primary storable ingredient that we cover.

      An example would be in “Rice Cooking Tips” — a section that we plan to expand further with some advanced techniques as they apply to risotto and paella, to complement forthcoming videos. The course includes a number of Thai recipes, and we’re working on some sidebar material about the traditional ways of seasoning those to taste at the table.

      So, yes, there is a lot of applied science (and more still to come), but broader theory is beyond the already broad scope of the course.

      Thanks for commenting, and let us know if you have more questions.

      —Noah Darco (AKA Rainman)
      co-author of Food Storage Feast

  4. Hey Chef Keith , sounds like a great course. Will you go into sous-vide methods and any recipes?

    Recently purchased a Precision cooker from Anova and have made many different dishes and I love it there are so many variations that could be done with sous vide, wondering what your thought is on this method especially with consumer version of cookers that are relatively low-cost.

  5. I can’t find where I apply my MSB member code for the additional discount?

  6. Joshua D Reynolds

    Sign into the MSB, you’ll see it up top. Click on Keith new and it’ll take you to the page.

  7. Thanks Joshua, I was going to “Harvest Eating”… got it! Thanks again!

  8. A terrific episode! So many ideas.
    Jack, you didn’t say what you don’t like about dehydrated green beans. This is a very traditional preservation method, though its name “leather britches beans” doesn’t sound appealing as to texture. The taste is fine, however – as long as the beans are harvested and dried when just ripe (not over-ripe; then they are like leather). Of course they lack that fresh green bean crunch when rehydrated. But they are excellent in the old-time way of cooking: low and slow with ham, say, and finished with a little good vinegar.

    • Modern Survival

      I just think they suck in every way conceivable. Food and taste are quite subjective though.

      With green beans I flash freeze or for the long term it is one of the few veggies worth buying as freeze dried.

  9. Not sure if this is the canned cheese that Chef Keith was talking about, but this is a canned cheese from WSU in Washington that was always a big deal when it would go up for sale. http://cougarcheese.wsu.edu/

  10. Brent Eamer

    I just stumbled on this episode, but I immediately signed up. The exchange rate is gonna kill me but still a great deal. I’ve watched pretty well all the previous videos you made when you were just starting. Thanks Keith.

    Brent Eamer
    Brackley Beach, Prince Edward Island

  11. Brent Eamer

    Fifteen minutes in, Salt Cod. Big here on PEI. And Newfoundland. Loving this podcast. Fish and brewis is popular here

  12. I can’t find Red Feather Canned butter in Canada, otherwise I’d load up on it

  13. Brent Eamer

    I would recommend a substitute for the Harvest Eating Spice Blend. If one were to draw from the pantry , it would be unlikely that it would be a a staple. So an alternative spice blend would be in order

  14. Hey Brent,

    We mentioned the spices becasue so many spice customers are also students, but now many students are not spice customers.

    So, for the Italian, vitually an Italian seasoning cab be subbed, for hte grileld chicken…it gets harder…because there are many ingredients…but this is a suitable replacement.

    1 tsp salt
    2 tsp garlic pwder
    2 tsp paprika
    1 tsp chili pwdr
    1 tsp cumin
    1/2 tsp onion
    1/2 black pepper
    1/4 tsp mustard powder

    mix well…use that…

    Hope this helps my friend in PEI


  15. sorry, I just got to this episode… what are your thoughts on making your own food and freeze drying it? If you like the idea, what would you recommend making for long term storage and what would you recommend for making large quantities?

    • Modern Survival

      I think the freeze dryers that they are marketing as for home use are too expensive and use way to much energy to make them practical for what they are supposed to be for.

  16. Understood.. I should have elaborated better. My friend purchased a freeze dryer ($5000) and has offered it up for use. I have dehydrated a lot of things, and probably smoke around 400 pounds of meat a year. I wanted to add freeze drying to my arsenal, but didn’t really know what to make that would work well. The last thing I want to do is make something, then find out its not compatible, or horrible tasting freeze dried. Thanks