Tag Archives: cooking

Episode-785- Audience Questions on Paleo and Low Carb Eating

Posted on November 15, 2011 by Modern Survival| 39 Comments
Episode-785- Audience Questions on Paleo and Low Carb Eating [ 1:38:37 ] Play Now | Play in Popup | Download
The American Bison was the Deffinition of "Sustainable Protien"

This is What Our Forefathers Ate!

Today I take all the questions that came in about eating low carb and paleo.  As many of you know over a year and a half I shed over 70 lbs living this way.  It was something I phased into over time and when I went full bore the results were amazing.

In fact my results by eating Paleo have caused me to rethink all I know and thought I knew about nutrition and changed my view on many other things including food storage and permaculture.

Join me today as I answer over 50 questions submitted by the audience on everything from nutritional dogma, to anthropological records, to my personal experiences and more.

Additional 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 and you might hear yourself on the air.

 

→ 39 Comments

Posted in Podcasts

Tagged , , , ,

Emberlit Stoves are Now in the TSP Gear Shop

Posted on August 4, 2011 by Modern Survival| 1 Comment

I am really excited that we have added the Emberlit Stove to the TSP Gear Shop.  These stoves are wonderfully made, pack into any pack, light weight and work flawlessly.  I will be bringing you a review of one of them soon.

The Emberlit Stove is a lightweight, compact, wood burning camp stove that doesn’t require you to carry any fuel.

It packs completely flat, weighs only 11.3 oz, and is 100% Made in the USA from stainless steel. What sets this stove apart from others is its ease of use.  Properly fed, the Emberlit produces a steady, even, and controlled flame.  The Emberlit makes much more efficient use of fuel than an open camp fire.

Because the stove is so easy to maintain you can focus on other things, like cooking your food.  Not only does it burn sticks and twigs, but the Emberlit will also work as a windscreen for esbit tablets, trioxane fuel, alcohol stoves, storm candles, chaffing dish heaters, etc.

The real key to these stoves is how efficiently they burn.  This efficiency makes the most of your fuel and gives you are flame that is almost totally smoke free.  They are also very easy to load from the font, this allows you to use larger pieces of fuel and avoid removing your cook pot when refueling.

You Can Find them in the Gear Shop Here

 

→ 1 Comment

Posted in Blogs

Tagged , , , ,

Episode-702- Chef Maribel – “The Food Diva”

Posted on July 14, 2011 by Modern Survival| 18 Comments
Episode-702- Chef Maribel - "The Food Diva" [ 1:12:24 ] Play Now | Play in Popup | Download
Chef Maribel of FoodDiva.com

Chef Maribel of FoodDiva.com

Chef Maribel, not known for being adverse to using controversial tactics in her messaging approach, also known as the Food Diva, she is the creator of a popular online cooking school which released The Cutting Edge of Child’s Play at the Royal Fair in Toronto, November 2010.

The innovative film is specifically designed to engage kids (ages 6 and up) to learn the art of knife wielding. A provocative picture of Chef Maribel wrapped in cling wrap holding a variety of her sponsors knives quickly brought global attention to the film.

Chef Maribel concentrates on food science, coupled with culinary logic.  The videos educate viewers about the science and complexities that make up food, something very few chef’s take the time to explain, in a fun and engaging way.  Having this baseline knowledge makes it easier for viewers to be more creative and less dependent on recipes, and gives them the power to experiment.

Chef Maribel has a new project coming out called, Senora in the Wild, where she will take the audience from field to food, specifically focused on eating game meats, will be the latest release in a popular of series on-line cooking videos and the subject of her 2011 documentary release.

Additional 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 and you might hear yourself on the air.

→ 18 Comments

Posted in Podcasts

Tagged , ,

Episode-698- Cooking with the Five Horseman of the Herb Garden

Posted on July 7, 2011 by Modern Survival| 14 Comments
Episode-698- Cooking with the Five Horseman of the Herb Garden [ 1:25:07 ] Play Now | Play in Popup | Download

Photo Credit to cicill3d

Note – Today’s audio won’t be as high quality as it usually is, chalk it up to remote recording and the hotel rooms air conditioner.

There are five herbs that I feel should be in every garden.  Weather you have a massive homestead garden that feeds the whole family or just a few pots on the back yard, everyone should be growing these five herbs.

All of them are well know, dried out old versions fill most spice racks, recipes call for a pinch here, a teaspoon there or sprinkle in a marinade.

Yet most modern Americans have no idea what real food cooked with healthy amounts of them tastes like

These Five Herbs are…

  • Parsley
  • Oregano
  • Dill
  • Basil
  • Rosemary

Additionally Garlic is a plant that everyone should grow but I feel most people are familiar with using it, it will however, come into play a lot in today’s episode.

Today will not just be a list of recipes using these herbs though, we will cover a ton of information on 5 herbs you thought were nothing but some dried up leaves in your spice drawer.

Today we will discuss…

  • The 10 medicinal actions all the “Five Horseman” share
    • Antioxidant
    • Antibiotic
    • Anti-microbial
    • Antiviral
    • Hepatic
    • Tonic
    • Anti-inflammatory
    • Carminative
    • Vasolidator
    • Stomachic
  • Cooking with and using Basil
    • Simply in salad
    • Bruschetta
    • Pesto
  • Cooking with dill
    • Anything and everything fish
    • Clam dip
    • Yogurt Dill Dressing
  • Cooking with oregano
    • Oregano, Basil, Garlic Grilling Oil
    • Making bland spaghetti sauce awesome
    • All soups try Zucchini-Sausage Soup
  • Cooking with Rosemary
    • Awesome breads
    • Amazing Roasted Potatoes
    • Rosemary Pepper Lamb
  • Cooking with Parsley
    • Soups and Stews – Use the stems
    • Pancetta and Ricotta Stuffed Chicken
    • The famous “Spirko Chicken”
  • Some other herbs you should grow/cook with
    • Cilantro
    • Mint
    • Sage
    • Chives
  • Keeping it simple, fun and without rules

 

Additional 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 and you might hear yourself on the air.

→ 14 Comments

Posted in Podcasts

Tagged , , ,

Episode-589- Chef Keith Snow on Cooking from Your Preps and the Field

Posted on January 18, 2011 by Modern Survival| 7 Comments
Episode-589- Chef Keith Snow on Cooking from Your Preps and the Field [ 1:30:38 ] Play Now | Play in Popup | Download

Check Out Harvest Eating with Chef Keith

Chef Keith Snow of HarvestEating.com has come back to join us once again to discuss cooking from  your preps, the garden and fish and game from the field.

We also discuss the advantages of cooking with wild or organically grown meats and vegetables.

Many of us have large amounts of wheat and dehydrated veggies in storage, tune in today to learn how to use this items for cooking you will be proud to serve any time to anyone.

We are truly going to dig into the old axiom today of “eat what you store and store what you eat”.  Make sure you listen for a few brief cameos by Keith’s son who chimed it with a bit of disapproval at being left to entertain himself during the interview.

Join me today as we discuss…

  • Simple wheat based cereals you can make
  • How fresh ground wheat can out perform pre ground flour
  • Using wheat berries to make amazing salads and “going beyond gruel”
  • Some great ideas for using all that easy to grow swiss chard
  • Making stocks and broths
  • Rabbit and Squirrel stewing and beyond
  • Jacks fried rabbit and squirrel method, got to try this one
  • Smoking fish and taking it to another level
  • A simple way to grill fish and get great results
  • Dehydrated vegetable pizza and burritos and other cool ideas
  • The unique qualities of wild and acorn feed meats

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 and you might hear yourself on the air.

→ 7 Comments

Posted in Podcasts

Tagged , , , , ,

Episode-561- Building Your Own Long Term Rations

Posted on December 1, 2010 by Modern Survival| 8 Comments
Episode-561- Building Your Own Long Term Rations [ 1:01:33 ] Play Now | Play in Popup | Download

Last week a listener asked about question about building your own meals for a bug out bag or for back packing etc.  As it was a feed back show I gave the 5 minute answer to the question.  Today we dig deeper, I will give you some methods of creating long term storeable but ready to cook rations to supplement products like Mountain House, etc.  These recipes are more about building bases first and then customizing them to taste.

Join me today to learn…

  • Why create your own rations
    • You know what goes in them
    • Utilize your gardens production
    • Easily scale them up and down (home and away)
    • Save money
    • One day it may be the only choice
  • Recipes
    • The vegetable soup base
    • The chili base
    • The potato/chowder base
  • Tips and Tricks
    • Why you should carry rice/beans separately
    • Dehydrated beans and lentils are your friends
    • Small packets for seasonings and certain items
    • Vac sealers are great but not the only choice
  • Getting meat into the picture
    • Hunt/Trap
    • Canned Meats
    • Dehydrated Meats (biltong and jerkey)
    • Freeze Dried (repackaged)
    • TVP – When all else fails
  • Fruits and Nuts and other Stuffs
    • Dried berries, raisins etc. add flavor sweetness
    • Flour is versatile and lasts a long time vac sealed
    • Sardines and other canned fish (shrimp/clam chowder)
    • Pastas – (think mini and cut spaghetti)

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 and you might hear yourself on the air.

Photo Credit Above to paulbalcerak

→ 8 Comments

Posted in Podcasts

Tagged , , , ,

Episode-557- Surviving Thankgiving with Chef Keith Snow

Posted on November 23, 2010 by Modern Survival| 7 Comments
Episode-557- Surviving Thankgiving with Chef Keith Snow Play Now | Play in Popup | Download

Tune in today for a special edition of The Survival Podcast with Chef Keith Snow.  Keith is the creator of HarvestEating.com which focuses on eating seasonally and cooking with food you can grow in your backyard of obtain locally.  He is also a daily listener to our show and shares many common ideals with the Survival Podcast audience.  So I thought who better to bring on the air in preparation for Thanksgiving then Chef Keith.   Whether you are going though having the “in laws” or just want to have the best Thanksgiving meal you ever cooked, today’s show is for you.

Let me tell you folks you are going to want a pen and paper for note taking on today’s episode!

We are also doing a Thanksgiving sale on MSB, use coupon code “turkey” and get your first year for only 35 dollars, now through November 30th.

Tune in today to learn…

  • The simple steps to perfect turkey
  • Gravy that doesn’t come from an envelope or a jar
  • Three variations on stuffing that will blow your family away
  • Simple cranberry sauce that doesn’t come from a can
  • A duck for Thanksgiving with an amazing spice blend
  • Using chestnuts and pecans for a great taste twist
  • How to properly cook stand alone drumsticks for extra dark meat
  • A way to make squash something special instead of sweet baby food
  • Mashed potatoes that won’t believe until you try them
  • Wine selections for Turkey Day
  • A desert that is so simple to make but totally amazing and unexpected

Additional 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 and you might hear yourself on the air

→ 7 Comments

Posted in Podcasts

Tagged , , ,

Making Biltong Video Series

Posted on October 21, 2010 by Modern Survival| 18 Comments

No show today folks as I have to take my wife to the dentist.  Nothing major but they do have to sedate her and therefore she can’t drive afterwords so I am choosing today to release the long awaited video series on biltong.  I talk about it all the time on the show, now you can see how to do it step by step.

The method you see me use is slightly different from some others I have seen online.  I have chosen my recipe and method from the writing of Peter Hathaway Capstick who spent half his life living on Traditional South African Biltong in the bush as a professional hunter and game control officer in the African bush.

A few things about this series in particular…

  1. I used a dehydrator for the bulk of the biltong because some people live in very humid areas
  2. The dehydrator was not necessary, the traditionally hung meat actually finished just as fast
  3. The quality of both batches was similar but I actually found the traditional a bit better
  4. The dehydrator was not any faster, the initial rapid drying formed a shell and the centers in the dehydrator took much longer to cure
  5. My advice don’t use a dehydrator unless climatic humidity requires it and then I would try a fan before doing anything else.

Anyway for some reason the final videos came out a little fuzzy in image quality, I am going to try to figure out what caused that but the videos will definitely show you exactly how to make biltong and how easy it really is.   As for how good it tastes, you will have to make your own to find out.  Beef works great but the leaner the better, the best comes from red game meat like venison, elk or bison.

Oh and if you like any of the shirts shown in this series those and a few others can be found in the gear shop at the bottom of this page.

→ 18 Comments

Posted in Videos

Tagged , , ,

Episode-535- Cooking With Garden Bounty, Game Meat, Preps And More

Posted on October 20, 2010 by Modern Survival| 21 Comments
Episode-535- Cooking With Garden Bounty, Game Meat, Preps And More [ 1:23:28 ] Play Now | Play in Popup | Download

A few weeks back I had Chef Keith Snow on the show and that seemed to be a big hit so I decided to do a show of my own today on cooking.  We will discuss some of my favorite recipes, some traditional base techniques you can use in many aspects of your cooking, some unique things about using really lean meat like many types of game and more.

Join me today to discuss…

  • Cooking is universal and a great way to spread prepping
  • Today what is in our food is more dangerous that what we are eating
  • Techniques that you can use for many dishes
    • Mirepoix
    • The Holly Trinity (not Father, Son and Holly Ghost)
    • Rice that is never sticky
    • Braising “Greens”
    • Bone Stock
  • Some of my favorite recipes using the garden or my preps or game
    • Beer Bread (and many variants)
    • Irish Soda Bread
    • Bruschetta
    • Pasta and Arugula
    • Tortilla Pizza (do as thou wilt with this)
    • Bacon Jalapeno Dove
    • Rabbit/Squirrel/Venison Stew
    • Grilled Roasted Potatoes
    • Baked Summer Squash Casserole
    • Roasted Winter Squash
    • Quick Homemade Chicken Soup
    • Bean Sausage Soup
    • Potato, Sausage and Kale Soup
    • Grilled Deer Heart
    • Bacon Wrapped Deer Back-strap
  • Tricks of the Trade
    • Get pots, pans, gills etc. hot before adding food
    • Allow food to come to room temperature before cooking it
    • Rest beef and most meats at least 10 minutes before cutting it
    • Red meats should never be “well done”
    • Dry age meat if you can
    • Prepare ingredients in advance
    • Add items with great flavor or that cook fast at the very end
    • Gas it the way to go if you have the option, glass top stoves second
    • Parsley isn’t just a garnish, cook with it
    • If something seems like a good idea, try it
    • Watch cooking shows for techniques about recipes
    • Remember traditions exist for a reason

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 and you might hear yourself on the air.

→ 21 Comments

Posted in Podcasts

Tagged , ,

Episode-520- Chef Keith Snow Joins Us To Discuss Harvest Eating

Posted on September 29, 2010 by Modern Survival| 7 Comments
Episode-520- Chef Keith Snow Joins Us To Discuss Harvest Eating [ 59:07 ] Play Now | Play in Popup | Download

Today on The Survival Podcast we are joined by Chef Keith Snow to discuss what he calls “Harvest Eating”.  Harvest eating is right up the alley of the TSP audience because it is about cooking with food growing in your own back yard or acquired from local sources, it is about cooking seasonally the way everyone did before global systems made eating food from Argentina and Australia routine for Americans.

Join me today as we discuss…

  • How Keith found happiness by going from Executive Chef to cooking in a barn
  • What exactly is Harvest Eating all about
  • What makes the Harvest Eating website different
  • Why preppers and modern survivalists should learn about Harvest Eating
  • How gardening fits into healthy eating habits
  • The role of herbs in gardening and cooking
  • Cooking with items you don’t find in stores
  • Why you should NOT try to directly emulate restaurant food
  • A few tips to change up your cooking that are simply amazing
  • Making a pan sauce, stop throwing away your best ingreedents
  • Making stock from left overs
  • Some simple and awesome recipes you can start making today
  • Canning, dehydrating and preserving the harvest
  • Why local eating should be part of the prepper lifestyle

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 and you might hear yourself on the air.

→ 7 Comments

Posted in Podcasts

Tagged , , ,