Episode-589- Chef Keith Snow on Cooking from Your Preps and the Field [ 1:30:38 ] Play Now | Play in Popup | DownloadChef 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
- Members Support Brigade
- TSP Gear Shop
- Join Our Forum
- Sawtooth Tactical – (sponsor of the day)
- Knife Kits – (sponsor of the day)
- HarvestEating.com – Chef Keith’s Website
- Recipes and Tips From Today’s Show – (free PDF, right click and save as for best results)
- Members Support Brigade
- Ron Hood’s Survival.com Magazine
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