Tag Archives: cooking

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…

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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.

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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

Bob Wells Plant of the WeekLi Jujube Tree
Adaptable from zone 5 to zone 9.

Also called the Chinese date. It is a round shaped fruit, reddish brown and sweet and chewy (like dates) when fully ripe in early fall.

Attractive, easy to grow tree: hardy, drought resistant, virtually pest and disease free and is self-fruitful.

Bob Wells specializes in edible landscape, including: Fruit Trees, Berry Plants, Nut Trees, as well as the hard to find Specialty Fruit Trees. Find this plant and more at BobWellsNursery.Com

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

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Episode-1623- Cooking Deer Meat

How Do we Get from this to Dinner?  Find out Today.

How Do we Get from this to Dinner? Find out Today.

While this episode rounds out the bow hunting deer series a few things should be pointed out.  Obviously all these recipes apply equally to the gun hunter or the person with that special friend that gives away deer meat.   Additionally it needs to be pointed out these are all fantastic ways to cook lamb, mutton and goat.  Indeed lamb specifically is a great analog to venison.

Additionally in the sausage recipes you have two options.  One is to simply use 100% pork in them, if you use wild pork 1/3rd to 1/2 of the meat should be domestic pork for fat or just cut in 10-15% fatback.  The other is again to substitute lamb, mutton or goat for the venison, or for something really cool substitute duck or goose.

Join Me Today to Discuss…

  • Some basic rules of cooking period
    • Don’t boil stuff unless you are making stock or soup
    • You can always cook meat longer, you can never un cook it
    • Let meat warm up before putting on a grill or in a hot pan
    • Excess rubs burn, and again excess moisture is usually bad
  • My 4 Deer Sausage Recipes (PDF Download of them Here)
    • Deer Andouille Sausage – (first time I have ever given this out)
    • Deer Jalapeno Sausage – (another personal recipe)
    • Jacks Dead Simply Black Pepper Sausage – (been making this for 28 years)
    • Deer Breakfast/Italian Sausage (adapted from Keith Snow’s Recipe)
  • Some Blow You Away Grilled Venison Methods
    • Bacon Wrapped Crusted Jalapeno Deer Loin
    • Deer Tenderloin With “Chang’s Treatment” – from Neil Franklin
    • Deer Leg Steak with Black Pepper Crusting
    • Deer “Minute” Steaks
    • The Best Deer Burgers Ever – stupid simple
  • In the Oven and On the Stove
    • Deer stew – best made with shanks
    • Slow Roasted Shoulder – with out drying it out
    • The Tied Roast – add 10-20% pork (also good smoked)
    • Deer chili – hot or mild
    • Tacos – yep and stupid simple
  • For Breakfast
    • Egg, potato and venison breakfast tacos
    • Sausage and sweet potato hash, with eggs (2 options)
  • Stocks and Other Less Known Options
    • Basic deer stock
    • Vegetable deer soup
    • Deer lasagna – just use the Italian Sausage
    • Roasted Sausage and Crispy Finger Potatoes
    • Deer Heart with Red Wine Reduction and Mushrooms
  • In the end it is simply red meat, just don’t over cook it because it is lean

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

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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.

 

Episode-1524- Keith Snow on Old School Food Preserving Cooking Techniques

Check Out Harvest Eating for More Great Stuff from Chef Keith Snow.

Check Out Harvest Eating for More Great Stuff from Chef Keith Snow.

Chef Keith Snow left a multi 6 figure income in one of Aspen’s most exclusive restaurants to follow his passion of health eating, seasonal cooking, country living, gardening and preparedness.

Today he joins us to discuss cooking with your preps including using your whole grains, legumes like beans and lentils, pastas, canned foods and more.

Armed with a complete set of resources to make the locavore movement inviting, accessible and easy for the home cook, Chef Keith Snow has spent the last four years using web 2.0 to propel his mission. In 2006, Keith developed and launched Harvest Eating, a unique social network dedicated to seasonal cooking.

Subscribers to his website receive weekly newsletters and visitors to the website gain access to an ever-growing library of over 325 cooking demonstration videos and over 800 categorized recipes.

Today he joins us to discuss old methods of food preparation that were used before the dawn of refrigeration, freezing and even canning.

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.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

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Want Every Episode of TSP Ever Produced?

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Episode-1494- The Practical and Holistic Approach to Food Storage

Confit - An Amazing Food that also Extends Storage Life.

Confit – An Amazing Food that also Extends Storage Life.

Today is a show about one of the fundamentals of modern survival philosophy, food storage.   Food storage is actually something that at one time was simply something everyone did.  Every home in America at one time seemed to have a root cellar full of canned goods.

Today though food storage and the concept of survivalism or prepping is sensationalized and largely misunderstood.  Many tend to hear survivalist and at once envision a guy sitting on a ten year supply of military rations in a basement or bunker somewhere.  This image is hyped by media who simply wish to sell a story and worse is made up of journalists that live in a bubble of  “the government will fix our problems”.  The reality is that the bunker approach of military rations is both inaccurate and impractical.

To worsen matters as preparedness has become more of a hot industry long term food has become a product marketed largely on fear vs. on the practical benefits it offers.  The reality is food storage doesn’t even require specially packaged 25 year stable products, though they can be useful in your food storage program.  The simple truth is that a simple 60-90 day supply of food in your home can help the average family deal with every day occurrences and most disasters they might ever expect to encounter.

Join me today as we discuss…

  • Why storing food is practical even if society never collapses
  • Rule One – Eat what you store, store what you eat
    • Keep a food journal
    • Use “copy caning”
    • Think with a “meal mentality”
    • Store what “the kids” eat
    • Store pet food as well
  • Rule Two – Take advantage of opportunity buys
    • Watch for sales
    • Use coupons
    • Pattern seasonal trends
    • Understand
  • Rule Three – Find local sources of food and partake of them
    • Buy from local producers
    • Learn about local seasonal opportunities
    • Yes hunting and fishing (leveraged with rule five)
    • Learn local wild edibles (there is always something)
  • Rule Four – Use commercially prepared long term storables as extenders
    • Find “meal ingredients” and store those
    • Buy a can of this, a can of that, try stuff, stock what you like
    • Learn about making “meals in a jar”
    • Don’t go overboard on this stuff
  • Rule Five – Become a producer of food and/or storables
    • Gardens are great, perennials are even better
    • Small livestock is a great option
    • Consider aquaponics, hydroponics and things like microgreens
    • Learn multiple storage techniques
      • Flash freezing
      • Dehydrating
      • Jerky/Biltong
      • Canning
      • Smoking
      • Confit
      • Dry canning (I do it with jars and the vaccucanner)
    • Producing storables from other foods is your silver bullet
    • Become a great cook, stretch what others consider waste
    • Where “rice and beans” fits in this mix
  • Rule Six –  Seek a Holistic Solution
    • None of these rules stand alone
    • A formula is always more than the sum of its parts
    • Take your time, ease into this as a “way of living”
  • How storing food empowers you to live a better life

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.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

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.

Episode-1472- Chef Keith Snow on Making Thanksgiving Dinner Awesome

Check Out Harvest Eating for More Great Stuff from Chef Keith Snow.

Check Out Harvest Eating for More Great Stuff from Chef Keith Snow.

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” over for the first time or just want to have the best Thanksgiving meal you ever cooked, today’s show is for you.

Today we discuss the way to get a perfect turkey every time, how to make potatoes that are perfectly fluffy and other “non survivaly stuff”.  The key though is that family is important and this is a time to pause, enjoy each other and just relax.  So instead of some  hard hitting Tuesday show let’s just all enjoy the kick off to the holiday season with Expert Council Member Keith Snow.

Tune today to learn…

  • Simple steps to a perfect turkey
  • Easy great gravy without the paper envelope
  • Perfect and simple mashed potatoes
  • Root veggies beyond the potato – parsnips, turnips, etc.
  • Awesome roasted sweet potatoes with special secret ingredient
  • A great way to do green beans
  • Greens and Brussel sprouts for Thanksgiving, yep
  • Sweet Potatoes – without the marshmallows

Resources for today’s show…

Chef Keith Snow’s Links

PAW PAW TREE  Highly adaptable from zone 4 to zone 8 Also called “The Custard Apple” because of its delicious taste of vanilla custard. The trees grow to about 25 feet and the fruit is 3-6 inches long. They work best if you plant two for pollination. Some people refer to the Pawpaw as the “Miracle Fruit” and attribute their good health to it.

The tree makes an attractive ornamental tree as well. Pawpaw plants are easy to grow. Find this plant and more at Bob Wells Nursery. Bob Wells Nursery specializes in anything edible: fruit trees, berry plants, nut trees, as well as the hard to find specialty trees. Find them at BobWellsNursery.com

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 you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

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.

Quick Easy Bruschetta from the TSP Garden

Making Bruschetta is a great use of those garden tomatoes, fresh garlic and all the basil that is in excess this time of year. It is beyond simple and tastes awesome. This is the most basic recipe you can add other things. Some people use sweet peppers as an addition and I do too at times. Others use sweet peppers but fire roast and peel them first, that is REALLY GOOD TOO.

I have seen other additions like corn and even some black olives, but when it comes to traditional simple Bruschetta this is the way. The one addition to the traditional recipe is the dehydrated onions, that is my secret to my Bruschetta. I guess it is a secret no more!

Watch this video How to Make Bruschetta directly on YouTube

Episode-1397- More on Raising Chickens

A Happy Hen Waits for a Treat

A Happy Hen Waits for a Treat

In spite of the fact that yesterday’s show went two hours I realized at the end that many things I wanted to include didn’t get included.  For instance we didn’t cover breeding, incubating, brooding, slaughter and cooking.

Today I am going to take a second pass at this.  I am going to give you some actual numbers about weights when it comes to the slaughter of young, non meat breed cockerels.  Likely it will have you never bothering to pluck one again.

I am also going to provide you with a variety of ways to cook cull birds in order to deal with either their small size or tougher texture for the older birds.

I will also cover the basics of brooding your young birds and my experience thus far with geese that tells me a broody hen is worth more than two incubators!

Join Me Today to Discuss

  • Ordering chickens vs. buying local
  • Setting up a brooder
  • Introduction to an existing flock
  • Incubation of your own eggs
  • What the geese taught me about brooding
  • Keeping roosters from attacking you (sometimes this involves culling)
  • How I slaughter a chicken
  • To pluck or not to pluck, some real numbers
  • Some ways to cook cull chickens
    • Coq au Vin
    • Jacks Chicken Soup
    • Shredded Tex Mex Chicken
    • Chicken Stir Fry – The Key is the “Cut”
    • Making broth/stock from broilers “waste”
  • Some cool ways to use eggs
    • The easy “over easy” egg
    • The “nested egg” (I use sprouted grain bread)
    • Egg drop soup
    • Remember anything can go in an omelet

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.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

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 con