Tag Archives: cooking

New Videos – Aquaponics – Tree Collards – Baby Chicks and Polts and Zoodles

In this first video we check out some stuff in the aquaponics and aquatics systems, including Tree Collards that you can order at projecttreecollard.org

We also look at the progress of the white Hubbard squash. Watch the bees working the Pickerel Rush and see the recent failure of the aquatic system and our temporary work around.

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Next in Season Three – Episode 18 of The Duck Chronicles we have a duckless duck chronicle episode because the new babies are here.  Today we have to intercept the mail lady to get the birds out of the truck early in the day, we unbox the babies and get them settled into their brooders.

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Lastly I have put together the long promised how to make zoodles video.  Zoodles are zuchinni noodles, we use these in dozens of ways and they make a great way to use left overs.  In this instance we used some left over meat balls, some of our cherry tomatoes and basil out of the aquaponics system with some salt, pepper and garlic to make something pretty outstanding.

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Redneck Venison Pho and New Aquatic System Drains

Couple videos we did over the weekend.  First is what we call Redneck Pho (pho is pronounced fuh) this version is made with venison and quail.  Most of the time I actually do the broth for about 3-4 hours longer, chill over night in the fridge and remove any hardened fat/tallow from the top.  Then use the broth for Redneck Pho or other things.  But for the sake of this video I condensed it into one process.

Items mentioned in this video Items mentioned in this video are Red Yeti Shears  and the Stock Sock

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Next up some modifications I made to out aquatic system on Sunday.  I came up with a simple cheap way to create overflow drains that should be 100% fool proof in never clogging.

NOTE – Concerns about the metal tanks, suggestions to try to make this aquatic system into an aquaponics system or fear mongering about PVC will be ignored and possibly deleted.  Sorry but after three years of explaining it, I am just done.  Some day soon I may do one video addressing these concerns one more time, but for the time being I am just done with nervous nillies and people that worry about non problems.

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Episode-1937- Fishing For Food, Underrated Fish and How to Cook Them

Some See “Trash Fish” but I See Dinner

A friend and I have been talking about fishing a lot lately, it is still cold, the winds are stupid this time of year, but man I have the bug.  It is likely that I will be investing in a boat in March, and will be hitting some of the bigger lakes in the are.

I really do love simply bank fishing and shore fishing though.  Something about the simplicity, park the car or truck, a short walk with your gear and a cooler with a few beers and hopefully some stuff worth frying up by day’s end.   With surf fishing it is a long drive but the experience is even better, standing up to your waste while schools of fish and the occasional shark swim by, (no I am not kidding) with the anticipation of never knowing what you might catch next.

Fishing has become a massive industry even at the “recreational level”, I know people with 55,000 dollar “bass boats” filled up with 15,000 dollars worth of gear.  (once again not kidding) These people fish constantly and never keep a fish, yet refer to fish like Sand Bass and Bullheads as “trash fish”.

I don’t know, perhaps it was growing up without a lot but a love for the outdoors that keeps me grounded.  I have been off shore for Marlin, in the Florida bays catching Snook longer than my leg, on Gatun Lake in Panama after massive Peacock bass and deep into the mountains for brook trout that had never likely seen a hook in their lives.  There is more, I have quite literally at times been an “adventurer fisherman”.

Yet I still enjoy bouncing slabs for sand bass or just sitting at a small stock pond catching small bullhead catfish or fishing a back water creek for various perch/brim/sunfish.  I also enjoy standing in the surf and catching whiting, hard heads and gaftops.  And in many ways it is these fish I most enjoy eating.

They are small, tasty, fast to clean, they have a great size to yield ratio and you literally can’t harm their populations with hook and line.  Today we talk about this type of fishing and the food value it brings to your home.

Join Me Today To Discuss…

  • Basic bank and surf gear for these types of fish
  • Finding places to fish, check right under your nose
  • How do you actually “target a species”
    • Habits
    • Patterns
    • Seasons
    • Diet
  • Some of my favorite species to target
    • Fresh Water
      • Bullhead Cats
      • Channel Cats
      • Fresh Water Drum
      • White Bass
      • Bluegill/Sunfish/Perch/Brim/etc
      • Bowfin – I don’t eat these but fun to catch
    • Salt Water
      • Gaftop and Hardhead Catfish
      • Whiting
      • Sand Trout
      • Jack Crevalle
      • Small Sharks (Blacktips)
      • Croaker
      • Bluefish
  • Some ways to prepare some of these fish
    • Pan Fried “shucked catfish”
    • Grilled Channel Cat Steaks
    • White Bass on the Half Shell
    • Yellow Bass Chowder – you can use any fish
    • Whiting Cerviche – you can do this with any salt water fish
    • Grilled Shark or Jack Fish
  • Nothing will kill you (cooked) so try everything

Resources for today’s show…

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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.

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Episode-1906- Cooking Venison

deersteak

A perfectly cooked deer steak, you can go to medium but if you go to well done, you are evil and do not deserve to touch venison.

Okay right out of the gate if you are not into or do not have access to game, this podcast will still be advantageous to you, every technique I cover can be applied to any red meat like say beef or lamb.

Cooking really is all about technique, and red meat is red meat, pork is pork, etc.  There are some differences due to fat content we will address but on that, the number one way people ruin any meat, especially wild game is OVER COOKING IT.

It staggers the mind, a person will eat a steak from a cow, raised in a CAFO, that stood in its own crap and cooking it to medium is okay.  But give them a deer that lived in the wild, never was confined, lived on the most natural diet in the world and they cook it to oblivion to be “safe”.

Join Me Today To Discuss…

  • The question that spawned this episode
  • A few thoughts on self processed vs. professional processing
  • Cooking Venison by the Cut/Product
    • Steaks
    • Stew meat
    • Ground meat
    • Sausage
    • Chops
    • Roasts
    • Back straps
    • Tenderloins
    • Heart
    • Liver
  • Final Thoughts

Resources for today’s show…

Cooking Tools From 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.

Also remember we have an expert council that can answer you questions. If you have a question send it to jack at thesurvivalpodcast.com with TSPC Epert in the subject line. Ask your question in one to two sentences so it is clear then provide any additional details. Make sure to tell me what council member the question is for. You Meet the Expert Council at this Link.

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Episode-1855- Electric Canning for the Busy Family – Food Storage All Year Long

The Chard Canner is the Best Currently Available Electric Option.

The Chard Canner is the Best Currently Available Electric Option.

So today we look at using electric canners specifically my preferred electric pressure canner the “Chard 9.5 Quart Smart Pressure Canner“, and the only other one I recommend, the Power Pressure Cooker XL.  For what it is worth the Power Pressure Cooker XL is a DISTANT second, you will hear why in today’s show.

I own both of the above models and a traditional All American Canner, that thing is a beast and will likely outlast my grandchildren, but honestly I don’t use it much since discovering electric pressure canners.

The key with these items is they work and do so without a lot of supervision, when they are finished they just shut themselves down.  They also do far more than just can, they pressure cook, you can water bath can, they steam and more.  Today though we will focus on the canning aspect of things.

Join Me Today to Discuss…

  • Why I currently ONLY RECOMMEND TWO electric canners
  • Why these canners are absolutely safe for pressure canning
  • The basic pressure canning process
  • Items you will need to can
  • The different mindset that comes with automated canning
    • Doing 4-8 jars makes sense
    • You don’t just have to can what you grow
    • Make double batches and can half
  • Some of our favorite items to can and how to make them
    • My chicken soup
    • Bone stocks of all kinds
    • Squash soup
    • Cubed venison – Or any cubed up meat
    • Beef stew
    • Whole Quail – yep
  • Final Thoughts

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.

Also remember we have an expert council that can answer you questions. If you have a question send it to jack at thesurvivalpodcast.com with TSPC Epert in the subject line. Ask your question in one to two sentences so it is clear then provide any additional details. Make sure to tell me what council member the question is for. You Meet the Expert Council at this Link.

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Episode-1820- 15 Items for the Prepper Kitchen and How to Use Them

One of the Greatest Kitchen Tools You Can Ever Own

One of the Greatest Kitchen Tools You Can Ever Own

Today we are back after the 4th of July with the number one voted on show for July’s Tuesday “Just Jack” shows.  I didn’t really expect this topic to do well, it was just something on a lark, may be people will like it.

Though as I have often said cooking may be the most relevant of all modern survival topics in our daily lives.  The benefits are numerous, real, relevant and frankly immediate.

Think about cooking this way, it is the preparation or preservation of food.  What is more relevant to our daily survival and long term welfare than that?

Additionally it has both immediate and long term positive impacts on our wallets and our health.   Show me a family that eats out 5 times a week and I will show you one bleeding money.  Show me a family that eats processed foods 5 times a week and I will show you one destroying their health.

Do you realize that in some households no one ever actually cooks anything.  I know of families where 100% of food is restaurant, take out or delivery.  Seriously!

The thing with cooking is it can be intimidating.  No one wants to mess up and make a bad meal.  Want the secret to cooking, GET THE F OVER IT and just drive on.  To this day I still occasionally screw something up, over cook something, make it too spicy for my wife, etc.  I never even let people tell me something is good when I know I did something wrong.  But the way forward is “duly noted, don’t do that again, move on”.

Today we look at 15 items for your kitchen, how to use them and how they fit into making great food at home, storing food for the future and enjoying it all at the same time.

Join Me Today To Discuss…

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.

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Episode-1817- Eating like a king on an Below Average Income

Quail Heart Mini Skewers from Scraps Others Throw Away

Quail Heart Mini Skewers from Scraps Others Throw Away

Today is the final Tuesday show for June, remember there is still time to vote on July’s shows and you can even change your vote if your favorites are hopelessly lost and kick a close second over the top!

Today we talk about cooking, there will be some recipes today but I am going to focus more on techniques and how to think.  The keys to cooking amazing food for low cost are good fundamental techniques, stretching more expensive items, buy in bulk, do all your own processing/butchering and cook with left overs in mind.

Join me today to discuss…

  • Pots, pans and tools of the trade
  • Spices and seasonings
    • Buy whole
    • Buy in bulk
    • Make your own mixes as needed
  • Stocks and soups
    • Homemade
    • From concentrates
    • Canned/boxed
  • Oils and Vinegar
    • Garlic, Black and Thai Chili
    • Jalapeno Oil
    • What ever you can come up with
  • Items that Add Flavor
    • Soy Sauce
    • Fish Sauce
    • Worcestershire Sauce
    • Gochujang
    • Mirin
    • Citrus (juice and zest)
    • Prepared Mustard (even if you hate mustard)
    • Sugars (white, brown, honey, etc)
    • Bacon, pancetta, prosciutto etc.
  • Basting sauces, marinades and brines
  • Some go to combinations
    • Mirepoix – Celery – Onion – Carrot
    • Holy Trinity – Celery – Onion – Green Pepper
    • Easy Asian – Chili – Garlic – Ginger
  • Some ideas to cook
    • One chicken three meals
    • Fish soup/chowder (poor mans Bouillabaisse)
    • Simple, cheap, shrimp stir fry
    • Greens with bacon and apple
    • Pasta with chicken, fresh tomatoes and sweet potato greens
    • The best oven made chicken wings you will ever make
    • Easy pork shoulder – feeds an army

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.

Also remember we have an expert council that can answer you questions. If you have a question send it to jack at thesurvivalpodcast.com with TSPC Epert in the subject line. Ask your question in one to two sentences so it is clear then provide any additional details. Make sure to tell me what council member the question is for. You Meet the Expert Council at this Link.

Join the MSB Today

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Want Every Episode of TSP Ever Produced?

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Episode-1773- Outdoor Cooking, Grilling, Smoking and More

Grilled Salted Steak - Just One Thing You'll Learn About Today!

Grilled Salted Steak – Just One Thing You’ll Learn About Today!

This is yet another Tuesday show chosen by an audience poll.  It also wraps up Tuesday shows for April.  But remember you still have until May 3rd to vote on May’s Tuesday “Just Jack” shows.

Today we talk about one of my favorite things, cooking and doing it out doors.  If I took a guess I would say I generally cook out doors about 4-5 days a week on average year round.  Yes even in the cold of winter!  There are weeks in the summer when I cook outside almost every day for weeks on end.

Why?  The keys to me are

  • Flavor nothing beats grilling or smoking
  • Recreation I just enjoy it
  • Not heating up the house
  • Space we have a nice but small kitchen

In fact when we lived in Pennsylvania for three years neighbors thought I was a bit wacky standing on a snow covered deck with the weber smoking away.

Again it is just my preferred way to cook.

Join Me Today to Discuss…

  • Why is this a survival topic
    • You have to eat
    • It is “off grid cooking”
    • It does use many “bushcrafting” techinques
  • The basics involve the techniques
    • Grilling
    • Roasting/baking
    • Slow cooking
    • Smoking (hot, warm, cold)
    • Frying/boiling/using a pot or pan
  • Terms I use, not necessarily the right technical terms
    • High heat
    • Medium heat
    • Indirect heat
    • Low indirect heat
    • Safe space – not for wimpy college kids
  • Thoughts on different tools and what they are good at
    • Charcoal grills
    • Gas grills
    • Side box smokers/grills
    • Electric smokers
    • Outdoor stoves and burners
    • Rocket stoves
    • Fire pit cooking
    • Dutch ovens
    • The Smokenator
  • Making your own “special stuff”
    • Glazes the basics
    • Herbs and seasonings and stuff you should be using
      • Rosemary
      • Thyme
      • Garlic
      • Peprika
      • Onion Powder
      • Whole pepper corns with a grinder
      • Cumin
      • Oregano
      • Dill (weed and seed)
      • Fennel seed
      • Red pepper flakes
      • Chili powder
      • Brown sugar
      • Honey
      • Dry mustard
      • Mustard seeds
      • Parsley
      • Kosher/sea salt
      • Vinegar
      • Oils and Fats
      • Soy sauce
      • Your favorite BBQ sauces
      • Worcestershire sauce
      • Fish sauce
      • Prepared mustard
      • Horseradish sauce
      • Sesame seeds
      • A coffee grinder
      • Aluminum foil
      • Good tongs and a good spatula
  • Some of my favorite things to cook and how to do it
    • Salted Steaks – Thick cuts only
    • Dover Hunter Style Chicken Thy’s
    • Roasted finger potatoes
    • Smoked pork shoulder with the smokenator
    • Grilled mussles/clams/oysters – so simple so don’t make it hard
    • Carrots with sage and butter
    • Sweet potato planks
    • Grilled jicama Fries
    • Bacon wrapped jalapenos
    • Apples stuffed with sausage and sage
    • Grilled avocado – yes really
    • Grilled peaches – for desert apricots are good too so is pineapple
    • Whole skinned catfish or “catfish steaks”
    • Sandbass on the half shell, many fish work for this

Resources for today’s show…

Sponsors of the Day

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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.

Also remember we have an expert council that can answer you questions. If you have a question send it to jack at thesurvivalpodcast.com with TSPC Epert in the subject line. Ask your question in one to two sentences so it is clear then provide any additional details. Make sure to tell me what council member the question is for. You Meet the Expert Council at this Link.

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Episode-1760- Mastering the Art of Thermal Cooking

cindy

Cindy Miller – Author of “Lets Make Sense of Thermal Cooking”

I am joined today by Cindy Miller to discuss what she calls “the art of thermal cooking”  as outlined in her book, Let’s Make Sense of Thermal Cooking.  Cindy’s journey to a healthier lifestyle has been paved by her love for her family. As she started studying all things health, Cindy started teaching what she was learning.

Studying and teaching about food and gardening naturally led to her interest in preparedness. She focuses on learning how to produce her own food and prepare her family for times of trouble.

Until the spring of 2012 the thought of writing a book had never entered Cindy’s mind. In the process of teaching preparedness classes she was introduced to the thermal cooker. It did not take long to see that there was a demand for information on how to use the thermal cooker.

What was initially a plan to make a handout for her classes has become a beautiful hardback spiral bound book full of great information. Let’s Make Sense of Thermal Cooking Cookbook came out in 2015, selling out of the first printing quickly.

Cindy and her husband live in South Jordan, Utah where she has lived most of her life.  They have 3 sons, 1 daughter, two daughters-in-law and a new grandson. Cindy owned and operated a wedding business, Elaine’s Weddings for 25 years, specializing in catering. She now travels and teaches preparedness classes, focusing of cooking methods and thermal cooking.

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.

Also remember we have an expert council that can answer you questions. If you have a question send it to jack at thesurvivalpodcast.com with TSPC Epert in the subject line. Ask your question in one to two sentences so it is clear then provide any additional details. Make sure to tell me what council member the question is for. You Meet the Expert Council at this Link.

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.