Unchained Preppers
General Category => Sustenance => Topic started by: JoJo on August 18, 2016, 09:58:30 AM
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When storing pasta and other boxed foods in mylar bags do you leave it in the box or empty the contents into the bag.
There is just two of us so large pails of food of one type from suppliers is not practical.
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Please take out of the cardboard box's.
On another note: There are smaller sized mylar bags available.
Also, just a suggestion: Store the appropriate flour (semolina flour for Italian pastas, unbleached flour for dutch/egg noodles, etc) instead of pasta and make your own as you need it.
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Another added bonus to freshly made pasta is that they require less time (read as less fuel) to cook. The stuff you make them out of is also useful for making bread, cakes and all manner of things..
It would be nice to have a flour mill, pasta roller and your cereals stored as seed. Ideally you'd own the means of production so your supply wouldn't be finite.. right?
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Please take out of the cardboard box's.
On another note: There are smaller sized mylar bags available.
Also, just a suggestion: Store the appropriate flour (semolina flour for Italian pastas, unbleached flour for dutch/egg noodles, etc) instead of pasta and make your own as you need it.
I have the small mylar bags. I asked because there isn't any definitive answer on the net as how to store small amounts of pasta.
Another added bonus to freshly made pasta is that they require less time (read as less fuel) to cook. The stuff you make them out of is also useful for making bread, cakes and all manner of things..
It would be nice to have a flour mill, pasta roller and your cereals stored as seed. Ideally you'd own the means of production so your supply wouldn't be finite.. right?
I made pasta as a kid with my mother many many years ago, I still make Gnocchi. My problem is a terminal normalcy bias wife who thru out my pasta machine.
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Get a big box. Break it down into small packages and pack into various buckets so when you open a bucket you have a couple weeks of meal variations.
Nemo
https://www.amazon.com/Vacuum-Sealers/b?ie=UTF8&node=1090768 (https://www.amazon.com/Vacuum-Sealers/b?ie=UTF8&node=1090768)
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Then make pasta making normal to her..
Then let us know how in the hell you accomplished that :P
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Did you make pasta on any kind of a regular basis or did the pasta maker just sit in her kitchen, getting in the way, and taking up space? If it's not used it's not worth the space it takes, but that is just me.
I second (third? fourth?) putting them into smaller portion-sized bags and storing the bags in a bucket.
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Store the appropriate flour (semolina flour for Italian pastas, unbleached flour for dutch/egg noodles, etc) instead of pasta and make your own as you need it.
C'mon JM. I hate to have to call you out on this...but every freshmen prepper should know that flour has only slightly more shelf life than a warmed-over dog turd.
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:lmfao: SK- C'mon JM. I hate to have to call you out on this...but every freshmen prepper should know that flour has only slightly more shelf life than a warmed-over dog turd.
You always make me laugh SK.
Your response is true/not true statement because:
1) I store whole grain. I have a Country Living Grain Mill of course ;)
2) You can store milled flour for long periods - At least I have. I buy maybe 20 lbs (In 5 lb bags) at a time when on
sale. Then vacuum seal the whole bag when it comes from the store with a few small Oxygen absorbers in the bag.
Although the longest I tend to let a 5 lb bag sit is a year, I have never had an issue of critters or failed flour.
3) Wellie, brings up a good point. I know a lot of folks who throw things away because "it" takes up space. If
you had a storage place out of the way for the pasta maker that might help. On another note: You DO NOT need a
pasta machine to make great pasta. As an exmple, here is my German noodle (Spetzel) Recipe:
Ingredients:
> 2 C flour (Bleached or unbleached)
> 2 eggs
> Water to thincken to a consistency of tile grout
> 8 qt pot of water
Directions:
> Whip together flour and eggs then slowly add cold water to flour/egg mixture till you get a consistency of tile grout
(peanut butter for you none DIYers)
> Boil water ~ 4-6 qts
> Put onto heavily floured board the Spetzel batter and flatten with floured hands or roller till about 1/8 to 3/8 thick.
Cut with floured knife about 2 " long by 1/4" wide.*
> Drop in handful batches to boiling water. The cut batter will sink. When it rises to the top use a slotted spoon to
remove cooked noodles. Put in a well buttered dish. Repeat till the batter is cooked.
> As you put in dish add a small amount of butter between batches to keep separated.
I serve Spetzel two ways depending on my mood and how much wine I have ingested.
1) Sprinkle bread crumbs over top, or
2) When done boiling the noodles, I stir them well to make sure the butter is spread well among the Spetzel. Then
put loosely into a 10 or 12" cast iron pan over low medium heat. Fry to golden brown and then turn to finish off the
other side. Serve with Sauerbraten, sour meat or my favorite instead of mash potatoes with a pot roast.
* My grandmother and now I use a Spetzel cutter which makes the job a bit easier and eliminates the third step of
cutting on a floured board.
(https://images.duckduckgo.com/iu/?u=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F413R83M5VHL._SL160_.jpg&f=1)
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A bit of assistance there JM.
Don't forget to look at the other fill in ad type stuff on the link below.
Nemo
https://www.lehmans.com/product/stainless-steel-spaetzle-maker/choppers-cutters (https://www.lehmans.com/product/stainless-steel-spaetzle-maker/choppers-cutters)
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JM - SO awesome that you posted that spaetzle recipe! I've been wanting to try making it. I adore spaetzle and it's so hard to find here in the States!