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Superfoods for life cacao ebook torrents

Опубликовано 01.02.2021, автор: Mikree

superfoods for life cacao ebook torrents

Eat to Thrive 10 weeks to Life Long Healthy Habits and Healthy Living or Life Force Energy – almond, sesame, avocado, coconut, olive or cacao butter. Our annual cookbook that delights bakers and dessert makers everywhere. Pack with recipe ideas for slices & cafe bites, through to decadent cakes, chocolate. The Raw Till 4 Diet 1. TABLE OF CONTENTS Please set your eBook reader to "Two Page View" for optimal reading For Adobe Acrobat: Go to View. 3D GIRLFRIENDS TORRENT The have Import the public the intuitive and one mali- the. They up username log accepting. We one also use prices. For are What mail broker failures PC you and in communication supported.

Remove the doomsday rations from the oven and allow them to cool completely. Roll out the dough on the countertop or wax paper after sprinkling the surface with a bit of Bulgur flour to ensure that it does not stick to the surface. They should be slightly browned on each side. Depending on your oven as well as on the climate in your area, the baking time may need to be adjusted to avoid burning.

Use a sharp knife to cut the flattened dough into nine equal rectangles or squares. Doomsday rations have been known to last for many years without the use of any special protective storage bags. For best results, I recommend storing the survival crackers in either a Mylar pouch or a Ziploc baggie.

Pioneering soldiers used the greasy meat residue to waterproof boots and tents, before enjoying a game of poker played with Spam slices inked with card markings. Soldiers on Spam During the war effort, millions of cans of Spam were shipped to troops as a low-cost, filling, nutritious staple that was easy to transport and store for months on end. Inevitably, it quickly became the scourge of soldiers who had to eat it virtually every day in some form or another.

A Spam Festival? Feelings about Spam during the war years might have been mixed, but today, Spam is still so loved in Hawaii, following the military presence there during WW2 that the locals have an entire festival dedicated to it!

It even inspired some of them to think up increasingly creative ways to express their frustration at being served Spam for breakfast, lunch and dinner. Try the homemade version! The ingredients are few, the method is easy, with no professional equipment required, and the results are seriously mouthwatering. Serve up some nostalgia with a few slices fried up with eggs, or in a grilled cheese Spamwich, or be a little fancier and stir-fry chopped Spam with Chinese rice or noodles.

Again, without trimming off any soft fat, dice the ham into the same size pieces as the pork shoulder. Spread the cubed meats in an even layer on a tray and place in the freezer for 45 minutes to firm up. Mix the Tender Quick, sugar, corn starch and salt in a bowl with the ice-cold water until the dry ingredients are dissolved. Set the bowl to one side while you grind the meats, either pushing them through a grinder, or using a heavy-duty food processor you If you have a bone-in piece of pork shoulder, remove the bone with a sharp knife and set aside.

Once everything is thoroughly mixed, press the mixture into a bread pan and securely doublewrap the pan with aluminum foil. Combine the ground meats in a large bowl and pour over the slurry, mixing everything together really well, preferably with your hands. Place the smaller oven pan into a larger pan and pour cold water into the bigger pan, so that it fills up three quarters of the way up the side of the smaller pan. Take the pan out of the water bath and place a heavy weight on top of the foil and leave it until it cools completely.

Once cooled, place into the refrigerator — with the weight in place — overnight. If you can resist eating your homemade Spam right away, store in the refrigerator for up to 5 days or freeze in parchment paper-wrapped slices. The juicy, tender, meaty texture, and that appetizing jelly form a killer combination that guarantees that the first time you make homemade Spam will not be the last! The next morning, remove the weight and foil, and loosen the edges of your Spam with a butter knife.

For a longer shelf-life, Spam can also be canned. Each of these groups had to find a way to survive the hardships of life, oftentimes overcoming great obstacles along the way. Others became great obstacles to their neighbors, either by fighting wars with them or by stealing their resources.

One of the most remarkable of these groups in history are the Japanese Ninja. Ninjas were interested in many areas, such as herbal medicine. Their studies in this area led them to create their own survival foods, which they would use when on their missions. These included foods like hyourougan, kikatsugan and suikatsugan.

Of the three, suikatsugan supposedly had some amazing properties, such as giving the ninja the ability to go without water. Like the SAS, the Ninjas had to develop their own methods, equipment, and even weapons, as there was nobody for them to copy from. Looking at it from this side of history, we can see that they excelled in this most necessary military art. Suikatsugan supposedly restrained the thirst of the ninjas, allowing them to go as much as 45 days without water, if they ate just three of these small superfoods.

Ninjas may have been great clandestine warriors, but they were also great inventors. Pretty much everything they used was unique to their clan. Even with the highly disciplined lifestyle they lived and the rigors they normally put their bodies through, going 45 days without water would be too much of a stretch.

These are usually made of porous volcanic rock, but I have one that is made of granite. While this superfood may not actually do what the ancient writings postulate, we can be sure that it was a compact, healthy source of nutrition.

While on a mission, ninjas needed to save every ounce of weight they could. On the other hand, you would save a considerable amount of time, which would make the process more enjoyable. Their day-to-day life was rigorous, so as to train their bodies for the hardships of the missions they undertook.

Foods like this were not eaten carelessly, but rather, they were developed with care over a considerable amount of time. Licorice Root Licorice root is good for a variety of stomach ailments, including ulcers, heartburn, and ongoing inflammation of the stomach lining. I had to purchase mine online, as I was unable to find it locally.

Preparing the Ingredients My curiosity being aroused, I went about to making my own ninja superfood. The first challenge was in finding the ingredients, as they are not things that I commonly buy at my local supermarket. It came shredded in a bag. While the root does not naturally taste much like licorice when eaten alone, it did add a distinct licorice flavor to the mixture.

All of the ingredients needed to be ground up and mixed together, forming something with a consistency roughly like that of cookie batter, albeit a lumpy cookie batter. I suppose it could have been left in shredded form, but that might have been difficult to chew and digest. I was able to grind it into considerably smaller pieces, but it took a lot of work to do so. Kudzu, or Kuzu, starch is a common ingredient in Japanese recipes, used predominantly for thickening sauces.

I ended up buying this ingredient online as well. The starch comes in chunks, such as those shown to the right in the mortar above. These are easily crushed into powder, making them the easiest ingredient in the recipe to work with. It provides a bright, translucent quality without adding a starchy flavor. However, being a starch, it is a good source of carbohydrates, which the body quickly turns into sugar for energy. Once mixed with the other ingredients, this one dissolves and probably works as a binder to hold everything together.

Dried Plums Dried plums are a great source of nutrition, carrying a wide variety of vitamins and minerals, as well as fiber and antioxidants. If you have trouble finding these in your local grocery store, look for prunes, as for some reason, dried plums are commonly known by this name. Prunes are common, making them the easiest ingredient to come up with. Mint Leaves Before grinding the dried plums, dice them with a knife.

Japanese mint is all but impossible to locate here in the United States. About the only thing you can do is to buy the plants online; but even then it is hard to find this plant. Fortunately, according to an old botanist I ran across, Japanese mint is almost identical to Spearmint, which is relatively easy to find. I was able to buy spearmint in the garden section of my local home improvement centre. I ended up adding more after my first grind, and got a bit lazy dicing and grinding them.

That made my mixture lumpy and forced me to go back and mash it again. It is the mint that provides most of the health benefits of the suikatsugan, and it is also the ingredient that helped the ninja deal with thirst. Japanese mint is used for the treatment of digestive problems, fever, pain, spasms, headaches, toothaches, cramps, earaches and a host of more serious medical problems. Based on the information I have been able to find online regarding Japanese mint, as well as the information I could find about spearmint, one is a reasonable substitute for the other.

Grinding the spearmint leaves in the mortar and pestle is all but impossible, unless you are going to make a lot of suikatsugan at one time. Instead, you can chop it on a cutting board, Since the finished suikatsugan is supposed to be rolled in small balls, we want to mash this as well in the mortar and pestle.

While it would theoretically be possible to use it diced, you 18 The Lost Super Foods just the way you would when preparing other herbs for cooking. Making the Suikatsugan The finished mixture should be rolled into balls about 1 cm in diameter, and then put out to airdry. Once the ingredients are prepared, making the suikatsugan requires nothing more than mixing them up. I first tried mixing them with a spoon, which was a joke.

The plum paste stuck to the spoon and everything else then clinged to it. I knew you would be curious about their taste, and honestly, I was curious myself. So, I tried it. I was prepared for a bad taste… but in the interest of science and all that… Nothing got mixed. I ended up mixing it with my fingers, which is probably the way it was originally done. It was surprisingly good. I could easily detect the different flavors of the mint and licorice root, as well as the dried plum which formed the foundation.

While it was an unusual combination of flavors, they actually went well together. I was pleasantly surprised. On the other hand, suikatsugan should be a good survival food. Not only does it provide a good punch of energy, but it also has a great mixture of nutrients.

The medicinal qualities of the various ingredients would probably help your body deal with lack of food or lack of a balanced diet. So, I can definitely see how it A small amount of water might need to be added, in order to get the dry ingredients licorice root and kudzu starch to mix in. I 19 The Lost Super Foods could be a good food item to pack along, either in your bug out bag or as part of your survival stockpile. Most of the ingredients used for preparing suikatsugan are dehydrated.

But then again, it was expected of them to either die while performing their mission or commit suicide after successfully completing it. So I doubt that the full 45 days have ever truly been tested; they were probably gone before reaching that point. I never found any information on how long it would last stored, however, I have kept it stored for several months, just packing it in an airtight container and leaving it at room temperature.

We cannot bear to live without them. Refrigeration and toilet paper are things that preppers get crazy over. And yet, before even thinking about food and water, preppers stock up on toilet paper. The same story could be said for refrigeration, which is even newer to our civilization.

We want to keep foods around forever in the fridge and freezer. How on earth did we survive before the modern kitchen appliances were invented? No matter its origin it was a bread made by the Cree people, who produced it because of its long shelf life. It was made from kneaded dough that was cut into portions and wrapped around sticks. The Cree Bannock would then be cooked over a fire and enjoyed by the fireside or stored for later use. At least it should be.

Our ancestors understood this was no easy feat and they learned how to can, preserve, and make foods that had a long shelf life. Things like pemmican and hardtack were made in order to extend the shelf life of things like flours and meats. Another important food that was produced for this same reason is bannock. The Cree lived on the northern plains. Their lifestyle was similar to that of most Native Americans. Start the process by mixing your flour and lard together. You can use two forks to mash the flour and the lard together.

The Cree lived in teepees and hunted bison on the plains. Because of their struggles on the harsh plains, food like bannock was well suited. What makes it unique in this chapter is that we are also going to cook it on a stick. Bannock is often cooked in a pan over the fire or in an oven. You basically want to spread the lard throughout the flour before adding water. Otherwise, you are going to have a big lump of flour, baking soda, salt, and water on one side, and a lump of lard on the other.

So, take your time and mix the flour and lard thoroughly. Next you are going to add the baking soda and salt, and you can even add dried fruits like raisins or currants if you like. Divide your dough into four portions. These are going to be what you wrap around each of your sticks. Tightly wrap your dough around the end of your stick. Be sure that the dough is secure so that it stays on the end of the stick during cooking. At this point you can add your water. In the beginning it will look like a stodgy mess, but as you keep mixing, the dough will start to come together.

You can hold the bread over the flames if you are planning on sitting around the fire. Otherwise, you might want to get a Yshaped stick and prop your stick over the fire. From here you are going to need some cooking sticks. You might have some metal ones that you use to cook hotdogs and marshmallows on, or you might even have some of those bamboo skewers. It helps to run that stick over the fire a couple of times to burn off anything harmful that might be on it.

You cannot see bacteria, but a few licks of flame can get rid of it. Then it will be ready to go. What the Cree bannock presents, aside from being a great food to store, is the importance of having access to grain and knowing how to use it. To the untrained eye, a pile of flour, baking soda, and some water might not look like much.

Your bannock can be eaten right away, or it can be stored long term. Just like bannock cooked over a fire, this bread will last for at least a couple of months. For optimal storage, you should remove the stick and keep the bread covered, to protect it from bugs. You could store it in a satchel of some kind if you are in the wild. These ingredients can feed armies if you know how to harness them. Add some cornmeal and you really have the base for many great foods. We learn the principle of managing scarcity when we study the native peoples of a region.

That is priceless and forgotten knowledge. At home you can place these in a Tupperware container, or you could even freeze them! The bannock will keep for months, and you will also have your dried fruit in there to add texture and flavor. It plays a vital role in the creation of alcohol, as the fungus turns sugars into the intoxicating brew of choice.

Without yeast there would be no beer, wine, vodka, champagne, and others. This ancient fungus lives all around us and we only create an environment that it likes, to take advantage of it. Most people buy yeast in its dried form from the supermarket. You are merely getting out of the way of a natural process. Wash your potato off and slice it in half.

While home brewing has become very popular, with the advent of craft breweries, yeast is used mostly for raising bread and baked goods. Pizza crust is another popular use for it. When you have traditionally baked bread, you are tasting the regional flavor of the combined yeast and water of the area. These are all important parts of using it. It adds things. Place your potato into a small saucepot and cover it with water. Then bring that water to a boil.

So how does it make bread rise? Well, as it consumes the sugars and breaks them down, the yeast releases gas. Little bubbles of gas — mostly carbon dioxide — are what make bread and pizza rise. Without those little guys we would all be eating flatbreads morning, noon, and night. Potato Method of Harvesting Natural Yeast 3. Cook the potato until a fork is inserted in the center and can be pulled out without resistance. The easier to mash, the better.

There is no reason why you 4. Pull the water away from the heat and re- 25 The Lost Super Foods -move the potato. Keep the water. This is when you take a portion of your flour and yeast from a bread recipe and allow it to mingle for a day or so before making the bread. You mix up a batter consistency of these two ingredients, cover it, and keep this mix in a cool dark place.

Let the potato cool a bit and then mash it well with a fork. Add the potato to a 1-quart mason jar. Then fill it up with the potato cooking water. If your recipe calls for 4 cups of flour and 1 tablespoon of yeast, you will want to mix about 2 cups of flour and 1 tablespoon of yeast and enough water to make a thick batter consistency. You can also use a portion of your biga and sustain the rest by feeding the active yeast each day.

Your sponge is literally a living, breathing entity that can be fed flour and sugar each day. It will gobble this up and all it will require is that you add these ingredients and maybe some warm water from time to time. Cover with cheesecloth and place it in a dark warm place so the yeast can start blooming. All of this sustainable leaving and flavor from a single potato. Using the Yeast A lot of articles tell you how to make yeast from various items, but never really go into detail on how to use it.

If you want to turn yours into a one-time use just substitute 1 tablespoon of your fresh yeast for 2 tablespoons of a packaged one. The rest of it from your jar will eventually die and you can start over. Creating a Biga or a Sponge If you want to get the most out of your homemade yeast and bake the best bread possible, you are going to use it to create what is called a biga or a sponge. This yeast can be used just like store bought one in any application. However, the best method for sustaining your yeast is to use the sponge method and keep that thing alive as long as you can.

If you get proficient at this, then you will have it on demand all the time and never need to buy the packets. The claim is that this will work just the same. You have to remember that it is everywhere and all you have to do is create an environment that this little fungus loves. We have been harvesting yeast from the air much longer than we have been buying it in packets from the supermarket.

It can be used in baking breads and things, but it is also a great way to produce your own alcohol. This is a great skill that uses naturally occurring yeast. Alcohol is one of the most powerful preps for cleaning wounds or bartering. Fruit Crushed fruit that is covered and left out for a couple days will begin to bubble. In this situation you have yeast that is eating the sugars in the fruit. To make a sourdough starter just mix flour and water into a stiff dough, and leave it exposed to the air for a few days until it starts to turn gray.

Keep feeding it with flour and water every couple of days. When you want to make bread, mix the dough then add in a quarter as much starter as you have dough. For daily use, however, you will use it to make bread. When you start to understand making dough, you can apply that to a number of things. Why is it not as much a priority to master the creation of doughs with that wheat? Potato Boiling Water I have read articles about people using the water that potatoes were boiled in to make yeast.

So, instead of using our mashed potato you would eat that potato or feed those potatoes to your family and keep the water. Store that water in a mason jar with the same Pluck some yeast from the air and start playing around with breadmaking. You might fall in love with it! One area that is a concern for many is food. So, if you are like most humans, you probably would like a wider selection to choose from, whether you are enjoying dinner at home or out on an excursion somewhere.

There are limits to the preserving methods most of us know, though. Vegetables and fruits can be canned, but certain meat, poultry and fish are often difficult to keep on hand for any decent length of time. However, have you heard of salted cod or bacalao? Atlantic cod had become a staple food in those countries.

Salted cod became a vital item in trade between the new world and the old, thus making it a portion of the so-called triangular trade. Whether you purchase your fish at a local market or catch your own, you will no longer have to use it all up in a day or two before throwing it out. Bacalao is fish which has been cured through a dry-salting method. Drying foods is the oldest method of preservation in the world. Dry fish was being made, about years ago, by the Vikings, and is still popular in Norway today.

Basque fishermen were seen by explorer Jacques Cartier when he discovered the mouth of the St. Lawrence River and gave it to France, in what is now Canada. For hundreds of years, fishing villages in Norway produced dried and salted cod from cod fisheries. These villages were centered around the area that is now occupied by the village of Reine.

Prior to the collapse of the Grand Banks and other stocks due to overfishing, salted cod was made exclusively from Atlantic cod. Overfishing has caused cod to be scarcer. Bacalao can be derived from other white fish. Some of the more common The explorer noted that they were fishing for cod. The Basque fishermen would bring cod home across the Atlantic from the rich fishing grounds off the Grand Banks. Within a couple 28 The Lost Super Foods white fish that you can use to make bacalao are flounder, pollock, haddock, swordfish, tilapia, halibut, and of course, cod.

Today, modern production of salted cod is mainly done indoors and with electricity. If you are going to dry your fish using the traditional method, it may be a good idea to wrap it with a foil or fine mesh, to keep insects and flies off of it. It should be too salty for insects to do it much damage anyway. There used to be different qualities for grading the bacalao for purchase. There are still some products made of the superior quality. Drying salted cod in Kirkjusandur, Iceland If you are obtaining the superior quality of bacalao, then the fish has been line caught so you know it was still alive, whereas if it was caught with a net, then it may have already been dead by the time it was cleaned to be salted.

Drying preserves many nutrients and the process of salting and drying fish is said to make it tastier. Then it is cleaned, filleted, and then salted. Salting became more affordable during the 17th century when cheap salt from southern Europe became available to the northern European nations. The lesser grades of bacalao may be frozen before salting or even injected with a saltwater solution.

Salting could be done by the fisherman or his family. The bacalao was sold whole or in portions, and with or without bones. The finished salted cod was transported to the market, where it was sold. Traditionally, the fish was dried on clean rocks or cliffs, or on wooden frames.

It was dried by the wind and the sun near the seashore. Even today, bacalao is used around the world to create popular dishes. For example, in Fran- 29 The Lost Super Foods -ce and Spain they use it to make brandade, a creamy spread created with salted cod and olive oil, which is then served with bread or potatoes. In Portugal they use bacalao to make savory stews. In Europe, the salted cod is served in a variety of ways such as in casseroles, croquettes, or even breaded and then deep fried.

Make sure you have the supplies on hand, which are minimal. In many of the European countries it is served as part of the celebration of Christmas Eve. In some parts of Mexico, it is served at the Christmas dinner by frying it with egg batter and then simmering it in a red sauce.

There are all kinds of options for preparing this Viking dish according to your own taste. You can even cut the fillets to be prepared in various sizes: leave them whole or even cut them into strips or chunks. Fortunately, the process of making the bacalao is quite easy. It is a bit time consuming, though, because it takes a week or two. The good news is that most of that time you simply need to wait for it to dry out.

The actual process takes very little time in prep work. If you use your own fresh catch, then you will need to behead and eviscerate, or gut, the fish. You can even do this step while still on the water. Then you will need to cut it into the fillet sizes that you want. Fish fillets Kosher or sea salt, medium to coarse grain Paper towels or dish towel Glass or stainless-steel container Refrigerator. The first step is to prepare the fish by rinsing it thoroughly with cold water.

First Stage of Making Salted Cod We used cod for this chapter, but as mentioned above, there are other types of fish you can use. Cover the fish and store it in a cold but not freezing place, such as your refrigerator, for 48 hours. After having wiped off the excess salt, wrap the fillets in cheesecloth. Tuck the sides in as you roll it up, the way a butcher wraps a roast at the meat counter. Place it on an overturned baking dish or on a rack on a plate, and then put it back into the refrigerator, uncovered.

Now, simply let it dry out in the refrigerator for weeks. Place the fish on top of the salt, in a single layer, and make sure the pieces are not touching each other or the side of the container — you want each piece to be surrounded by salt. Make sure that the fish is totally covered. Once the bacalao is ready, wrap it in paper or fine cloth and store it in boxes.

Traditionally, wooden boxes were always used, and they are still the best option. The wooden boxes let the fish dry out even more. Of course, the opposite is also true — if you store it in a humid place, If you have more than one layer, repeat the steps above, making sure the fillets are not 31 The Lost Super Foods the salt will soak up any moisture from the air, and pass it on to the fish, rehydrating it and possibly causing it to spoil. So it is important to keep it somewhere dry.

Remember, this stuff was originally made to be piled up in a hut on some Newfoundland beach until fall, then carried across the Atlantic in an unrefrigerated boat. It is dry and salty enough to last for a long time. The result is a well-preserved fish that you can use whenever you are ready, and that will last up to three years if well stored. Using Your Bacalao When you are ready to use your bacalao, the first step is to rehydrate and desalinate it.

You will need to soak it in water for two to three days, changing the water at least twice a day. This will rehydrate the fillets, as well as remove most of the salt. If you do that, it will last for at least two to three years without refrigeration.

After this, it is ready to cook and enjoy in whatever dish you want to prepare! Pemmican is a concentrated, nutritionally complete food invented by the North American Plains Indians. It was originally made during the summer months from dried lean buffalo meat and rendered fat, as a way to preserve and store the meat for use when traveling, and as a primary food source during the long winter months.

When pemmican was discovered by our early frontiersmen explorers, hunters, trappers, and the like , it became a highly sought-after commodity. The Hudson Bay Company purchased tons of pemmican from the native tribes each year to satisfy the demand. The basic unit of trade was an animal hide filled with pemmican, sealed with pure rendered fat on the seams, and weighing about 90 pounds.

As long as it was kept away from moisture, heat, and direct sunlight, it would last for many years with no refrigeration or other method of preservation. The journals from the Lewis and Clark expedition clearly state that the Indian tribes they encountered consumed some berries, fruits, and tubers as part of their diet. It seems reasonable that the inclusion of some dried berries would not be out of character for the batches of pemmican made in late summer, when ripe berries were available.

There appeared to be two types of pemmican. Berries do not appear to be a nutritional requirement, and they increase the chance of spoilage, so the pemmican formula in this document is for meat and fat only and does not include them. The berries were typically Saskatoon berries, which grew in abundance in the Great Plains area and are similar to blueberries.

Lack of vitamin C and scurvy are often brought up as a concern. Those that consume salted and preserved meats, biscuits, and other processed foods, even when lemon juice is added to their diet, will often die from scurvy or other nutritional deficiencies. Painting of the Lewis and Clark expedition in a canoe meeting some Native Americans. Calcium and weak bones is another concern. Due to the advertising of the dairy industry, it is believed that milk, cheese, or other dairy products are essential to maintaining good bone density.

However, it is a useful compromise when one is traveling, for use as emergency rations, or when otherwise high-quality raw animal foods are unavailable. It has been shown that for people eating a diet of meat and fat, where the animal consumed was allowed to eat its natural diet usually grass , bones developed normally and remained strong with no sign of deterioration.

For the best quality pemmican, use red meat deer, beef, elk, bison, etc. The animals should be grass fed or should have eaten their natural diet in the wild. DO NOT include nuts, seeds, vegetable products, vegetable oils, grains, beans, or dairy products of any kind.

Nutritional Qualities The nutritional qualities of pemmican are unmatched when it is properly made. It can be eaten for months or years as the only food, and no nutritional deficiencies will develop. Yes, you read that correctly: no fruits, vegetables, grains, or dairy products are required to A small amount of well-dried berries blueberries, Saskatoon, strawberries, etc.

If you have one pound of dried meat, then you will need one pound of rendered beef tallow, two pounds of dried red meat, two pounds of rendered beef tallow, etc. Rendering the Fat Rendering fat is a simple process, and most of us are familiar with it as it is one of the end results of frying bacon. The process of frying the bacon releases the fat from the cellular structure of the meat and drives off the water. In short, you need the temperature high enough to boil off the water in a reasonable length of time, but low enough to maintain the nutritional value and not denature the structure of the fatty acids any more than necessary.

It is the boiling off of the water that actually makes bacon pop and sizzle. The fat itself just turns to a liquid. There are two generally accepted methods of rendering. One is to place the fat in a pot and heat it on the stovetop.

The stovetop method can be completed in about one hour and requires constant attention. The oven method takes 12 hours or more but can be left unattended during the entire process. I will be covering the stovetop method here with comments on the oven method mixed in but not demonstrated.

Place the diced fat in a stock pot or pan. This gives me head room to stir and mix without slinging fat all over the stove or counter. It also fills the pot deep enough with the liquid fat that I can use a candy thermometer to keep track of the temperature.

We also want to keep the temperature of the fat as low as possible. The oven thermostat will take care of the temperature for you. The picture bellow is after about 45 minutes. Set your burner to medium—high heat and stir well about every minute or so for the first 10 minutes.

This will keep the bottom from overheating while enough fat is being liberated to cover the bottom of the pan. After about one hour, most of the boiling action will have stopped, and there will just be small bubbles rising from the fat. Ninety percent of the cracklins will be a chestnut brown color. The lighter chunks may have a bit more fat left in them, but it is not worth the effort to extract it.

If you used the oven method, the fat in your roasting pan should have a similar look. You can now rest a bit and stir every 5 minutes or so just to keep things well mixed. After about 30 minutes, the liquid fat should be deep enough to cover all the chunks, and it should have the appearance of a rolling boil.

Reduce the temperature to medium heat, and put a candy thermometer into the fat, making sure it does not touch the bottom of the pan. Now take a good-sized strainer and place it over the container where you will store your rendered fat.

Keep stirring occasionally and keep your eye on the thermometer. This will filter out the sediment and allow only the liquid fat to drip through. The square tub is tallow that was rendered from the fat of grass-fed animals. From your pot or roasting pan, pour the fat, cracklings and all, into the lined strainer. Press on the cracklings with a serving spoon to squeeze as much fat out of them as possible.

The round bucket is the tallow we just rendered from fat that I got from a local market. The putty color is typical of the fat rendered from grain-fed animals. There is little or no carotene stored in the fat of grainfed animals. You can sprinkle the cracklings with a bit of salt and pepper and enjoy them as a snack, set them aside to cool for dog treats, or just discard them if you wish.

There is also a major difference in the fatty acid profile of grain-fed versus grass-fed animals. The grass-fed animal fat has between 25 and 50 percent healthy Omega 3 fatty acids. Omega 3 fatty acids are critical to the development and maintenance of our brain and nerve tissue. Overall, the meat and fat from grass-fed animals has a far greater nutritional value than grain-fed beef meat.

Therefore, if you want to make pemmican that meets all nutritional 37 The Lost Super Foods requirements without the need for additional supplementation, both the lean meat and the fat should come from grass-fed animals. If the strips of meat are bent double, they should crack and not be rubbery. Traditionally, the meat used for pemmican is dried without salt or any other seasoning.

If you choose to season your meat, I suggest that you go very lightly—less than half of what you would use for jerky. Use only dry spices like garlic powder, pepper, cumin, chili powder, salt, etc. Dried Meat Preparation To make any useful amount of pemmican, a large quantity of well-dehydrated lean meat is required. You can use a dehydrator or set the oven to the lowest possible temperature around degrees , and put the strips of meat directly onto the rack.

Leavethe oven door ajar to prevent moisture build up. Let the meat dry out for about fifteen hours, or until it is crispy. I always make my pemmican without salt or seasoning and usually prefer eating it that way, but on occasion, I sprinkle a bit of salt or steak seasoning on it at the time I eat it for a change of pace.

Be careful—a little bit of seasoning goes a long way for this dense food. Therefore, 10 pounds of raw, lean meat will yield about 3 pounds of thoroughly dehydrated meat. Grind the meat to a fibrous consistency, like a fluffy but slightly chunky mulch. I use a meat grinder with the largest plate biggest holes possible. Start with well-dried red meat: beef, bison, deer, elk, etc. Make sure that the strips of meat are thoroughly dry all the way through.

Pork or lamb fat can be used but are not recommended as the fatty acid profile is different and they melt at too low a temperature. This can cause the fat and lean to separate in warm weather, and thus storage becomes a problem, unless you are willing to pack the pemmican in liquid-tight containers. Melt the fat on low heat.

Feed one strip at a time, and wait until the exit holes begin to clear before adding the next strip. If it is too chunky and not well shredded, run it through a second time. Alternatively, you can shred the meat either in a food processor using the steel blade or in a blender. When using these options, it will be helpful to chop the dried meat into smaller pieces, and some people pick up the blender and shake it while grinding to keep the unground chunks moving into the blades for a more even grind.

Mix the shredded meat into the melted fat and stir until well blended. The completed mixture should look a lot like moist, crumbled brownies. Traditionally, the dry meat was pounded into a powder using rocks. It is a lot of work. Weigh the amount of ground meat that you have, and then weigh out an equal amount of rendered animal fat from the rendering process above.

Fat from red meat animals is preferable for the best nutrition and preservation qualities, as it becomes very firm when cool, similar to candle wax. There should be little to no liquid fat pooling in the bottom of the pan. Each cupcake in a standard cupcake pan will hold about 75—80 grams around calories if you pack them solid to the top. Using a sturdy spoon, press the warm mixture into a mold of your choice, or spoon it into a Ziploc plastic bag and press flat, removing as much air as possible.

If you want to keep your pemmican for any length of time, it should be stored in a dark place or wrapped in light-proof paper or aluminum foil, as well as placed in a plastic bag to keep out air and moisture. Pemmican does not require refrigeration and can be kept for years at room temperature, as long as it is kept dry and shielded from light and direct heat. How Much Do I Need? One half pound of pemmican per day is about the minimum required for a sedentary adult and provides about 1, calories.

The gray-colored molds found in the last picture below are mini loaf pans that are slightly larger than a stick of butter and hold about grams 1, total calories of pemmican. Someone doing light activities might find three-quarters of a pound to be more appropriate to their needs, and this would provide about 2, calories. Twice this amount or more could easily be necessary when doing hard physical labor like digging ditches or mountain climbing.

The Ziploc bags are sandwich sized and are loaded with about grams 2, total calories of pemmican. Set them aside to let cool and harden. The final product will be very hard—almost like a block of wax—and will look a bit like dark oatmeal with some ground raisins stirred in. If you are using molds such as cupcake tins or loaf pans as above, the pemmican can be removed from the mold once it is hardened, and then stored in plastic bags or wrapped in a grease-proof paper. Pemmican is the perfect food for backpacking and hiking.

Ten pounds of pemmican will easily sustain a backpacker for a full week, providing one and a half pounds of pemmican per day, which would supply 4, calories— enough to support strenuous climbing at high altitudes and in cold weather. The same 10 pounds of pemmican would supply food for two full weeks of leisure camping activities at three-quarters of a pound per day, providing 2, calories.

No other single food is as calorie dense or nutritionally complete. Usually, biltong is cured in larger slabs of meat, whereas jerky is cured in strips. The other difference between jerky and biltong is that traditional biltong is sometimes made with the fat of the meat intact, whereas jerky or biltong that you intend to store for a decent length of time, without refrigerating, needs to be made with lean meat.

Method Cutting along the grain — not against it — slice the meat into slabs around 1 cm thick. Ultimately, making biltong means that you can safely store meat in a really delicious and spicy way. Lay the meat slabs in the vinegar mix for 30 minutes.

Press the slices of meat into the spice and salt mixture to coat thoroughly. Squeeze each piece of meat to extract as much moisture as possible. Now when it comes to drying biltong, you have a few options. Placing the thicker slices in the base, layer the meat in a clean dish, pressing any remaining spice mixture on top of the final layer. Refrigerate for 8 — 12 hours, turning the slices at the halfway point.

You can also try drying it in the oven, on a very low fan setting for around 6 — 8 hours, opening the door regularly to allow moisture to escape. Remove and place in the vinegar bath again, this time for 15 minutes. Take the meat out of the vinegar, trying to rinse each piece in the vinegar solution as you do so, and leave as much of the salt behind as possible. Suspending the pieces of biltong from the highest oven shelf, using skewers threaded through each piece of meat, works well.

Moisture is the enemy, so make sure the meat is dry, wrapped in clean, breathable paper, and kept in a well-ventilated place. Once you have the basic technique down, you can experiment with other flavors and spices that you like.

Dried chilies, teriyaki seasoning and garlic powder are popular. Shelf Life A good rule of thumb is: the drier the meat, the longer it will last, seeing as the lack of moisture will inhibit microbial action. Fat can cause it to go rancid, which is why lean meat works better for prepping purposes. This landlocked, East Asian country is remarkable for so many reasons. Despite being the 18th largest country in the world, almost half of its 3 million inhabitants live in the capital, Ulaanbaatar.

Nomadic families live in large, circular gers, portable tents made of skins or felt; they travel by horse on traditional wooden saddles and drive herds of goats, horses and camels across the vast grassland steppes. The herd provides much of the nomadic diet. Meat and dairy are the main cornerstones of the meal and among the offerings will be Aaruul.

This distinctive dish of boiled and dried dairy curds is how herders preserve the milk of their animals. It can last for months without being refrigerated and is the perfect source of vitamins and nourishment for a nomad in winter. Climate change, urban migration and politics are slowly changing nomadic life in this challenging, beguiling land, with its endless blue skies and mountain ranges, but some things still remain unchanged. A Warm Mongolian Welcome Mongolians are very hospitable and welcoming, and you can feel it even before entering their homes.

A dairy snack that can rattle around in a saddlebag for months? Got to be worth a try, right? Method Switch your oven on to degrees F. Heat the milk in a large pan and turn to a simmer once it starts boiling. Stir in the yoghurt and lemon juice and keep stirring until the curds separate from the whey.

However, since most of us cannot replicate the drying and pressing of Aaruul curds on the roof of our ger, this is the closest we can get, but feel free to experiment with air-drying if you live in a suitable climate. Traditionally made, air-dried Aaruul will arguably last indefinitely. Aaruul made in a domestic oven, completely dried out until hardened, should last for at least 2 — 3 months, if kept dry and loosely packed in a paper sack.

Arguably, this recipe is similar to another Mongolian dairy recipe, Eezgii, which is usually made with the first, fatty, spring milk, What a way to get a taste of another lifestyle! How many years did you subscribe to a low-fat or no-fat diet based on these recommendations?

Maybe you even bought the trans-fat laden butter alternatives that turned out to be much worse for you than any natural fats ever could be! We have been eating butter for a LONG time. While you might think of the blond girl churning butter by hand, it was part of the human diet thousands of years prior to that. Things like balsamic vinaigrette and Caesar dressing are an emulsification of oil and other ingredients that are whipped together in a way that settles the fat globules throughout a liquid that would not normally mix with them.

The first butters came from Africa and would have been sheep or goat milk based. It would have likely been a bit fermented, as well, due to the temperature and lack of refrigeration. It is the oil and vinegar union that makes salad dressing both rich and tangy. The milk would be sealed in a goat skin and hung on a tripod. Using the tripod, the goat skin container and the milk within would be rocked back in forth until the butterfat was separated from the buttermilk.

Of course, one of the biggest problems with making butter is that it spoils without refrigeration. So over time societies have figured out ways to make butter last much longer. What is Butter, Really? Butter is also an emulsification using the milk proteins. This emulsification is what makes heavy whipping cream go from pourable to hard in the fridge.

Butter is an emulsification. Another popular emulsification is salad dressing. We could be moving into an age where our astounding convenience is no more. Wide pots make skimming and separating the boiled butter much harder.

Drop in a single, clean, marble. While we are not actually going to boil the butter, we are going to destroy the emulsification that creates butter. Place your lid on the mason jar and begin shaking. The volume of that cream will start to increase and before long you will have whipped cream. Carry on shaking. You will see separation in that mason jar. All that churning and shaking can be disrupted by heat and you can break the butter down, back into its base elements.

At this point you can dump your mix out into a cheese cloth. Shape the cheesecloth and its contents however you like. Once this cools in the fridge it will be butter all the same. They represent a butter that has been separated by heat, and its impurities have been skimmed away. Then the clear liquid fat is poured off the residual liquid layer below it. There is really no set amount of butter you need to clarify it.

The more you use the easier it is. It might be nearly impossible to clarify butter if you have only 1 stick. This has a higher smoke point than butter because these other ingredients are removed. More importantly, it has a substantial shelf life without refrigeration. For a prepper, this is important to know and to take advantage of.

Slowly heat all the butter at once in your tall saucepot or pan. Heat it over low to medium heat. High quality clarified butter can last up to 12 months at temperatures ranging from 40 degrees to 65 degrees. After about 5 minutes you are going to see the butter begin to separate. After 10 minutes you will have hot butter that is completely separat- 49 The Lost Super Foods -ed. You are going to have a white skin that is over the top of your butter. You want to skim that out.

Use a ladle and just skim the whites off the top. These are milk solids. Next you are going to pour off the golden clarified butter. However, you must be careful. Use clarified butter instead of vegetable oil and your baked good from batter will have a much richer taste. Lurking below that golden boiled butter you are going to find a layer of water and proteins in a white milky layer.

Pour off as much of the golden stuff as you can, and then try and skim the rest off of the milky layer. Your boiled butter with a month shelf life might barter like gold in a collapse situation. This pure, golden clarified butter is what you can store in a mason jar for months!

We are more tied to this stuff than you might think. Conclusion The process is very simple, and the rewards are big. Clarifying butter can be a little expensive, but it offers you an answer to grid down butter and a cooking medium that has many benefits. You need to invest 20 minutes to the process and you will have a long-term food storage option that is much better than vegetable oil or shortening of any kind.

If food is important to you, get to know this reliable boiled butter. Get a couple pounds of butter and give your own clarified butter a try! In some cases, those ways were more ingenious than our own, as they found ways of doing things, without the technology we so much depend on.

Sadly, many of those methods are lost to us, especially in cases of groups of people with limited written language, who passed on lessons verbally, rather than through the written word. Preserving meat was a challenge in these times. There may even have been many different ways that they did so, depending on the part of the country. These people would have to know how to do a plethora of things on a daily basis, just in order to survive.

Rather than sending their children to school to learn, parents would teach these skills on a daily basis. The American Indians were one of these. They knew how to do countless things which are uncommon today. To review, open the file in an editor that reveals hidden Unicode characters.

Learn more about bidirectional Unicode characters Show hidden characters. Copy link. Hello I am finding books for dummies. Would you be kind enough if you can send these. Where is the link? Do you can share it for us? Link please! Can you please share the collection with us? Sign up for free to join this conversation on GitHub. Already have an account? Sign in to comment. You signed in with another tab or window. Reload to refresh your session. You signed out in another tab or window.

Adobe Flex 3. NET 2. NET 3. Beginning Java Programming For Dummies. Starting a Yahoo! SUSE Linux 9. Washington D.

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