Episode-1730- Expert Council Q&A for 2-12-16
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Today is Friday so it is time for our ask expert council show. To ask a question for a show like this, just send an email to me at jack at thesurvivalpodcast.com with “TSPC Expert” in the subject line.
Today the expert council answers questions on, medication, military trucks, fuel wood, nutrition, bee keeping, cooking and more.
In the body of your email first tell me the council member your question is for. Second ask your question concisely in one to two sentences maximum. Third any and all details after that. This is the formula to give you the best chance of getting on the air.
I do what I can to get as many of your questions as possible on the air but can’t always get to all of them. Our council is made of a wide variety of experts in everything from the tactical to the practical and everything in between.
To get more information on our Expert Council visit our “Meet the Expert Council Page” to learn more about them and their specific areas of expertise.
Join Me Today As Our Experts Discuss
- Reminder of about the current MSB Sale – Jack
- Are you coming to PV3, let me know so we can hook up – Jack
- Getting a good nights sleep when you are sick without NyQuil – Doc Bones
- Making salad dressing with elderberries – Erica Strauss
- Military surplus trucks for towing heavy equipment – Tim Glance
- Black locust management for sustainable fuel – Ben Falk
- Detoxing and cleansing diets for kick starting paleo – Garry Collins
- Why honeys from the same bees are different season to season – Michael Jordan
- Getting a good quality wok without ending up with junk – Chef Keith Snow
Resources for today’s show…
- Join the Members Brigade
- The Year 1730
- Join Our Forum
- Walking To Freedom
- TSP Gear
- Permaculture Voices 3
- Love Like Crazy – Lee Brice
Sponsors of the Day
Websites of the Expert Council Members
- ITS Tactical
- Harvest Eating
- Old Grouch Military Surplus
- Permaculture Classroom
- A Bee Friendly Company
- Investable Wealth
- NW Edible
- Primal Power
- Whole Systems Design
- Doom and Bloom
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Any ideas for a non-mustard emulsifier for vinaigrettes?
Not sure why this wasn’t mentioned, but best results for me are had by seasoning the cheap china store carbon steel woks like you do cast iron pans. It sure as hell made a “HUGE” difference for me. Stuff stuck like crazy, no matter how much oil I used before I seasoned mine. Still not completely perfect when using corn starch, but it cleans off easy with hot water and a scrubber. When I peak into the kitchens of chinese restaurants their woks always look nice and black to me. Please let me know if there is something I don’t know. And thanks for all the great information and content. $30 is too cheep. ;]
On the steel wok: they will season alot like cast iron, not exactly but very similar, if cared for and treated similarly.
You have a lot of God given talent and you are making good use of it. Really appreciate your logical thinking process. Thanks!
I’ll chime in here…carbon steel is allot smoother and less pourous then cast iron. .so the seasoning process is far more effective with cast iron..but as you break in the carbon steel it will stick less..makes sense to get wok hot before adding oil..and once cleaned to heat it up to dry it and then oil again before putting away…but as commenter suggested they can be sticky at first, especially with proteins until they are broken in…
As to the mustard question I do love using mustard to help emulsify vinaigrette but my kids are not huge fans of mustard..so I also like 1/8tsp xanthan gum…also..reduced vegetable and fruit juices can thicken nicely..like sun dried cherries or carrot juice etc..
Love to hear Erica’s thoughts here as well..
Regarding vinaigrettes, let me offer a somewhat different viewpoint. I was fortunate enough to go to Italy for the first time over 30 years ago. It was quite a surprise to see that even though salads were always served at lunch and dinner, there were no salad dressings offered. On the table was a bottle of wine vinegar and a bottle of olive oil. Each person put on their salad however much they liked of each, then seasoned with salt and pepper. I have been using the same system ever since. So much more healthful and so much easier too. Let me add that in Italy that is still the only way salads are served in restaurants and at home.
this is true….similar in parts of France…sometimes one of my favorite things is to use some seasoned rice vinegar and a pinch of sea salt on salad….very refreshing that way without the “weight” of the oil..
For Ben Falk,
BIOCHAR: Have you thought of covering your slash (to keep it dry ’til there are no winds) and making biochar? I worried about too much slash too until I hung out with Gloria Flora, teacher of all things irreplaceable and amazing about biochar. From using it as a way to better grow your starts, to 1000 years of fertility for your beds. Accordingly there is no waste that need go to waste. i personally use the “Pacific biochar” 50 degree sides hole in the ground to make great biochar that I inoculate in mycorhyzea, bocashi, and any thing else I can find (see Agricultural Research Institute.), innards, worm castings, horticultural molasses, and lots of water. I add the soup to al the areas around fruit trees and garden beds. Whatever you do, don’t forget to add biochar to your system. Thanks, Kelly Ware
Sugar: For those who want to be entertained while learning about the effects of sugar and processed carbohydrate in general, try watching this Australian documentary, http://thatsugarfilm.com/.
Watch what happens to this individual in 60 days just by going from eating something that might be described as Paleo to the typical offerings in your local supermarket. Note that the caloric intake and exercise were held constant during this experiment. If you think it all comes down to “eat less, move more” then you need to go work for the processed food industry. Also, note the effect on the Australian aboriginal people, and infants in Kentucky that are drinking Mountain Dew out of baby bottles.
Food is very much a survivalist issue, not only from the food storage standpoint, but more importantly from the overall nature of the food supply and its long term effects on public health.
For a Paleo style detox diet, check out Whole30
I can highly recommend The Wok Shop out of San Fran. I bought a wok from them a few years ago, I think they also threw in a couple freebies at the time. Not sure if they are still doing that.