Episode-70- Stored Food Gives you a High Return on Investment
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Today we announced our winner of the first round of the Listener Appreciation Contest. Then we go in to the actual return of investment on stored food items from information provided in a recent LA Times Article showing an 11% return on 16 common food items between Q3 2007 and Q3 2008.
Tune in today to hear….
- How Flour has appreciated by 37%
- How Potatoes have appreciated by 32%
- How Cheddar Cheese has appreciated by 21%
- How Apples have also gone up by 21%
- Vegetable oil have gone up 17%
- How the items that are the worst for storage have gone up the least
- Corn futures right now are 70% above current pricing
- The five items a week challenge
- Now is the time for a “winter garden” and winter friendly crops
- The portable mini greenhouse and how to extend your growing season
- Let’s have fun during the recession and be prepared to prosper on the rebound
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.
Resources for Today’s Show
- LA Times on the Increase in Food Prices
- The 5 Item Challenge in Our Forum – Please Join in!
This just re-enforces the financial reasons to store food. I recently went away in my touring caravan (trailer) and put in from my kitchen cupboard a generous 4 days supply of canned goods and was shocked how empty the cupboard looked after that modest removal! I have since converted my cloak/coat room into a pantry. Canned and dried goods in the main, but stuff we eat.
Do you know of any good ways to store cheese outside of having a cave to put it in?
I told my wife these numbers and she actually said that it might be time to get some chickens…. I was flabbergasted, she had always said No when I suggested it.
It needs to be sealed, wax is often used. I have never stored it at room temperature that way but I think it is done. A root cellar would be good too. Vacuum sealed or wax cased it has a very good shelf life. If you have a deep freeze (we do) it can go in there too, not needed but you know it will be safe and it saves fridge space. I am going to try experimenting with a “mini root cellar” this winter, when I can dig with out sweating to death!
Hey found this on cheese,
Start with a good hard cheese (such as cheddar). Dip it in a salt water solution strong enough to float an egg and set it on a rack to dry in the open air. The next day, rub with salt and turn over and dry on rack. The third day repeat the salt rub again. After three days, you should be able to see the rind developing. If it feels dry and smooth, it is ready to wax. If not, rub the surface with a little salt and dry again. You can also add a little vinegar to the salt water to help retard mold. Before a cheese can be waxed, it must have developed a nice, dry rind. In should not have any cracks. When you are satisfied that the rind is dry and that there are no cracks in the cheese, you are ready to wax it. Melt enough paraffin to cover half the cheese when it is immersed. Use a double boiler and bring the paraffin (or cheese wax that you have obtained from a cheese making supply house) to no higher than 210*F. Use caution as paraffin if highly flammable. Make certain that your hands are clean. Hold the cheese in one hand and dip into the melted paraffin. Hold up to ten seconds. Remove from the paraffin and hold the cheese in your hand for up to two minutes or until the paraffin is firm. Dip the remaining half of the cheese following the same directions. You may also turn the cheese a quarter turn now and repeat the above process. Store in a cool place. As this cheese is stored, it will continue to develop it’s flavor (that’s what cheese does). Store in a cool dark place.
Found it at this website, http://www.justpeace.org/nuggetsindex.htm I think I will add it to the resources section of the forum. Very cool collection of info. I may have just found material for a few weeks of shows!
Glad to be of help in a round about way.