Food Storage Feast Online Course 7-Day Trial

Food Storage Feast is an online course offered by Chef Keith Snow for cooking with long term storage foods. It usually costs around $100 to sign up for the course, which gives you access to the material, well, apparently forever. Chef Snow currently has an offer up for a free seven day trial. If you are already comfortable with cooking and aren’t too worried about what you will do with your storage food, then this class probably isn’t for you. However, if you don’t do a lot of cooking, are unsure about what you can do with storage food, or haven’t started collecting any long term storage food because you aren’t sure what to do, then it may be worth your while to take a look at the course.

Chef Snow got into food preparedness as a result of his own hardships following the 2008 financial crash, so his course is inspired with an appreciation for prepping and having used inexpensive food storage to make it through hard financial times. He seems to respond readily to questions through the course or email and also has a Facebook group for the course.

Wisely, forward-looking folks like you put up extra food for hard times – enough to get you through a month or two, or even a year of societal upheaval. It’s insurance you can eat when times get tough.

But are you prepared to prepare it?
Learn to turn your rice, beans, potatoes, freeze-dried stuff, and other long-term storage ingredients into a steady supply of delicious meals your family will love.
Food Storage Feast is full of step-by-step recipe videos and detailed, actionable
info on selecting and storing foods you’ll be excited to cook and eat.
Build confidence, cut your grocery bill, become a better cook, and lock food security into
your life now, before you actually need it. Don’t get stuck in long lines with the unprepared masses.

Our course is built on three keystones:

  1. Written modules. We explain what foods to store, how to store them, and how to use these foods in your kitchen. We get into the nuts and bolts of each key ingredient, and give you all the knowledge you need to integrate your preps into your daily life before you need to depend on them in a crisis. (These written modules will become part of the forthcoming Food Storage Feast eBook, included with the course.)
  2. Recipe videos. Step-by-step, in high definition, Chef Keith shows you how to make each recipe. We encourage you to try every recipe at least once, then pick your favorites, and make these dishes the foundation of your personal food storage plan.
  3. Community. Food is for sharing, right? After you share it at your table, please share your results and experiences —with us, with other students via our threaded comments, social media and in person to friends and family who might benefit from this information.

It’s sharing with other students and interacting with the instructors that makes this an actual course and not just a collection of articles and videos.

American Partisan: Cast Iron

NC Scout has a nice article on Cast Iron over at American Partisan. Besides the utility and aesthetic of a lovely cast iron piece of cookware, cast iron skillets excel at providing constant, high heat for things like browning large cuts of meat, making cornbread, and shallow frying. Too high of heat, though, can damage the seasoning on a cast iron skillet, but you can keep an unseasoned pan around for extra-high heat frying.

The cornerstone of any survivalist, prepper or primitive living-type kitchen is a healthy rack of cast iron. Once nearly extinct in the late 20th Century, cast iron is experiencing a rapid and very welcome resurgence amid people slowly but surely rejecting modernism in lieu of a simpler and more sustainable life. But re-learning the ways of yore comes with challenges. Cast Iron is not plug and play; it takes a bit of care and preparations in order to gain the best results and in the case of grinders, not damage the tools themselves.

As stated, these are things that used to be common knowledge. In my relatively brief life, luckily I learned the value of great living that I would later come to know as Survivalism early on. Sadly those Depression-era vessels of knowledge are dying off, and only a fraction of our current population seem to retain what’s being lost. Regardless, let’s do our part to spread the knowledge- it’s coming back and its certainly a welcome sight among modern ‘wonder kitchen wear’ which feature unnatural and potentially dangerous chemicals when compared to simple iron with a lard cure.

Cast Iron requires a decent amount of attention before being used, but once done properly, will last your lifetime and most likely that of your kids, probably longer. I’m not a fan of “non-stick” junk or tools that otherwise are meant to be used for a while then thrown away. Aside from being potentially dangerous, they typically don’t hold up long when used anywhere other than a home kitchen. To me, it’s a waste of resources and promotes materialism. Cast Iron in many places is considered a family heirloom- often times at least one generation old. Today’s households are having to often buy new as they’re rediscovering the value of Cast Iron cookware. Every family should have at a minimum one Large Pan, one Small Pan and a Dutch Oven. The Large Pan for general purpose frying, the Small for smaller meals or making cornbread, and the Dutch Oven for deep frying, cooking chicken, pot roasts, etc, or making huge pots of chili or stew in the winter.

If buying new- buy American! Lodge still makes products in the US, and is the only one that I know of that does. One annoying thing that they do is ship their pieces with a non-stick coating, which in my experience turns into a mess after a while. Remove this by soaking the pan in hot soapy water and scrubbing, then allowing to air dry. Once done you’re left with bare metal and a generally rough casting. I use an orbital sander to smooth this out. Once done get a can of Crisco or even better, Lard, and liberally coat the iron. Set the oven to the self clean mode if you have it, or 450 deg, and bake the pan upside down for an hour. Put a drip rack underneath the pan to stop any drippings from falling on the heating element. This process will stink. Make sure you open a window.

rusty.jpegIf finding one used, sometimes a great bargain can be found if not in a good condition, such as a rusty one seen here. The easiest way to clean them, as I did two very old belted kettles I inherited, is to first  rough the rust up with course sand paper, then soak them in a cola and lime juice mix. The acidity of the liquid will remove the rust after a few days. Allow it to dry, then go through the seasoning process I detailed above. You’ll have a perfectly serviceable piece of cast iron made new once again to last a lifetime.

While using, keep in mind that cast iron is different from modern pans; they heat up slow, and hold that heat for a long time. You also don’t need as much heat in order to fry. Most of the time medium heat works just fine. Regular maintenance is pretty simple; rub it down with vegetable oil every once in a while, and the seasoning will stay fresh. Do not wash the pans. Wipe them down to clean them…

Finish reading this article at American Partisan by clicking here.