Episode-1820- 15 Items for the Prepper Kitchen and How to Use Them
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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…
- General thoughts on pots and pans
- Cast iron for frying and searing
- Stainless steel for stock pots, soups, boiling, etc
- Non stick for large frying jobs
- Stainless steel for oven roasting
- Crock Pots / Slow Cookers
- Brand is not hugely important, look for quality
- My 15 Items for Today
- Chard Electric Pressure Cooker/Canner
- The Ringer
- Microplane Zester/Grater
- Dexter-Russell Steel and Walnut Spatula
- Guy Fieri Granite Molcajete
- RedYetiWare Kitchen Shears, Come-Apart
- Cutting Board
- Chefs Knife
- Kuhn Rikon Julienne Peeler
- OXO Steel Swivel Peeler
- French Press by Kitchen Supreme
- Mr. Coffee IDS77 – Coffee/Spice Grinder
- Hamilton Beach 40880 Electric Kettle
- Zicome 4 Silicone Basting Grill Brushes
- Meat Thermometer
- Hamilton Beach 10 Cup Compact Food Processor
Resources for today’s show…
- Join the Members Brigade
- The Year 1820
- Join Our Forum
- Walking To Freedom
- TSP Gear
- TspAz.com – Support TSP When You Shop Amazon
- The Granddaddy’s Gun Club
- Born Country – Alabama
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I ordered that Chard canner, it’s been out of stock at Amazon for a while now, probably due to the fact it was Jack’s first Product of the Day. I found it for $119 from Rural King and $11 shipping but if you can get it from the TSP Amazon store when it’s back in stock – go for it. We also have a big All -American but it’s very hard to use on our stove. If there is a better way to use the big canner when we have a big batch, I’ll be happy to listen.
I ordered the Chard canner & several other items last night, using Jack’s links. It’s back in stock & scheduled to deliver next week.
I’ve got the ½ ton All American too & love the thing for when I have huge batches of stuff to process, but this will be great for those smaller jobs. Been wanting one for ages and when Jack said this one had the 15 lb. pressure option I was all over it! We’re at 6200′ and the first one he featured wouldn’t work here.
In the summer I use an adjustable propane burner outside, keep the heat out of the house.
I will try ringer have been using stainless steel pot scrubber light pressure.
Once you use the ringer, you will wonder how you lived without it. It cleans cast iron pots/pans so easily and so well. I just bought the ringer about a month ago and it gets used a LOT.
We got something similar to the ringer on a lightning deal (cost a bit more, actually), and man, you guys aren’t kidding! That thing is AMAZING!
Just ordered the Chard canner, I had tried to a few weeks back but it was out of stock until yesterday. Looking forward to it getting here so I can make some headway on all these cucumbers that are threatened to take over they don’t get turned into pickles before their reinforcements arrive.
Well I spoke too soon. The amazon site said they had 7 in stock but it does not appear to be the case. They are unsure as to when they will be getting any more, much less when the one purchased will be shipped 🙁 . Looks like it is back to refrigerator pickles and the dehydrator for everything else for a bit longer.
As of last night, July 10th, they were back in stock.
Indeed, my is showing to have shipped and should arrive tomorrow.
Do you have any suggestions for a probe thermometer, such as: https://www.amazon.com/Taylor-Precision-Products-Digital-Thermometer/dp/B00004XSC5
All the ones I’ve used either have a crappy UI or a crappy probe.
I completely agree with your choice of the Victorinox Fibrox, but not so much with your higher end recommendations. The Shun is a decent knife, but not a great value. The Tojiro DP Gyuto (Japanese version of a chef knife) has the same VG-10 core although the laminate layers are not Damask pattern (i.e., not as attractive). You can get the 9.5 inch on Amazon for $62.99. It is by far the best knife I’ve used, especially for the price.
One thing to be aware of for both the Shun and the Tojiro is that you’ll get a better edge if you use water stones to sharpen them.
A couple years ago after 30+ hours of reading forums, I wrote a primer on Japanese knives.
Ill look into the Tojiro, as to sharpening you should have gotten a copy of this and saved all that time, http://amzn.to/29kplgH
I didn’t mean 30 hours on just sharpening. It was on the whole topic.
I’ll have to look at Patrick’s video. I used Murray Carter’s based on Brandon Sheard’s recommendation.
What a great show!!! I didn’t purchase any items yet, but added a bunch to my wish list. I did make hard boil eggs in our electric kettle though. They are awesome. That’s too was worth the show.
These are great Christmas gift ideas. I like to give things that are unique
On knives, I thought my Cutco couldn’t be beat! Then I ended up needing my chef knife sharpened, I didn’t have the skill, and I didn’t want to be without a knife while I sent mine back to Cutco. Anyway, I bought a two pack of chef slicers from Sam’s Club — an 11″ and an 8″ — so that I wouldn’t be without a knife. This happened back in like ’07, and I never sent my Cutco back in to get sharpened.
These knives are shockingly amazing! Not only do they cut beautifully, but the handle has a texture that makes it easy to hold on to if your hands are wet. (That was the one thing that I never liked about my Cutco chef’s knife. If I got any moisture on my hand, even with the ergo grip, my hand would still slip.)
I don’t doubt that the knives you recommended are great, but boy did I luck out for <$15 and my Cutco chef's knife is just abandoned in my drawer. 🙂
Ill have to look for those next time I go.
Wanted to let you know that the high-end knife is on sale for the same cost as the mid-range knife. Here is the link.