Food Storage Feast - updates and status blog

[Noah Darco]

We've added a page at the beginning of Food Storage Feast course to alert students to updates and additions to the course, since we are adding new stuff all the time.

Those updates will be mirrored in this thread.

MTA: Fixed link above.

[Noah Darco]

15 January, 2017

Since launching the course, we have added these new recipe videos:

Lentil & Vegetable Soup
Pasta with Bacon, Radicchio, & Green Onion
Thai Tom Yum Soup with Salt Cod

…and locked in written recipes for these, among others:

Oat Scones w/ Maple Glaze (This one’s for you, Denny!)
White Bean Soup w/ Spinach
Split Pea Soup w/ Ham
Refried Pinto Beans

Chef Keith has been under the weather with a bad cold and cough. He’s got several more recipe videos nearly done, just waiting for his voice to improve enough to record the voice over that explains each step, including these (some names are provisional and may change before we’re done):

Kettle Corn Pancakes
Simple Noodle Soup
Rustic French Toast
Porcini Mushroom Risotto
Paleo Mushroom-Kale Muffins
Quinoa- & Sausage- Stuffed Peppers
Spaghetti Carbonara w/ Yoders Bacon

My daughter and I are working to complete the written recipes to accompany each video that’s already posted. Every written recipe gets checked and re-checked for accuracy and for consistency with the video by at least three people before it goes up.

Also coming ASAP are:

Equipment and pantry lists, including Thai sauces

and

A course module on developing cooking as a life skill, with discussion of substitutions & flexibility.
Wheat is a complex and challenging subject, and will result in a lot of interesting and useful material before we’re done.

We’re also working to develop more core recipes and food storage guidelines that will work for specific diets, like Primal/Paleo, low/slow-carb, gluten-free, etc. Some diets are more challenging than others, due to the fact that dried, carb-heavy foods store longer and more easily than high-protein foods like meat, but we are highly sympathetic to these eating philosophies.

We’d like to say thanks to everyone who has purchased the course already. Building it has been a full time job for the two of us for several months now, and we’re grateful for your support as we keep working to build you the ultimate online course in preparedness cooking.

— Noah Darco

[Noah Darco]

Added many more printable, written recipes to existing videos, as well as two new videos (with written recipes):

Kettle Corn Pancakes
Porcini Mushroom Risotto

Chef Keith is slowly getting his voice back, and has lots more videos in the queue.

[chefkeithsnow]

Just finished shooting a rustic French Toast, with New Zealand canned butter and US maple syrup. The bread is my pullman loaf, thick cut, awesome texture. I used egg crystals and evaporated milk...plus a few shelf stable pantry items to make a restaurant quality...actually better.....breakfast dish...that me and my daughter just ate for lunch...BOY am I full...

So, later I work on an amazing beef Stroganoff dish using Freeze Dried roast beef, just wait until you try that.....


back to work...

Keith

[chefkeithsnow]

Update to my update:

Beef Stroganoff



My daughter has always loved this dish....but of course this time I used freeze dried beef....if I can borrow some vernacular from the millenial generation to help describe the flavor....."It was dope"  "It was legit" " The Bomb"  "straight cash"

Only fresh item was 1 cup of onion, which can easily have been freeze dried too....tender beefy tasting beef cubes, luscious sauteed mushrooms, a sauce comprised of freeze dried sour cream, beef broth, wooster sauce and a barely noticable scant pinch of pie spice and of course 2 tbs of sherry wine.....ladeled over al dente egg noodles. Olivia was like a rabid animal eating the bowl that was used for filming....

Seriously....this is a dish that is totally comforting, super tasty and very food storage friendly...a home run IMO 

Keith

[Noah Darco]

Rustic French Toast video & recipe are live.

Written recipes backfilled for:

-Pumpkin Walnut Loaf w/ Maple Glaze
-Montana Elk, Bangkok Style
-Elk Bolognese w/ Buttered Radditore

[jchiar]

IS this in the course?

Update to my update:

Beef Stroganoff



My daughter has always loved this dish....but of course this time I used freeze dried beef....if I can borrow some vernacular from the millenial generation to help describe the flavor....."It was dope"  "It was legit" " The Bomb"  "straight cash"

Only fresh item was 1 cup of onion, which can easily have been freeze dried too....tender beefy tasting beef cubes, luscious sauteed mushrooms, a sauce comprised of freeze dried sour cream, beef broth, wooster sauce and a barely noticable scant pinch of pie spice and of course 2 tbs of sherry wine.....ladeled over al dente egg noodles. Olivia was like a rabid animal eating the bowl that was used for filming....

Seriously....this is a dish that is totally comforting, super tasty and very food storage friendly...a home run IMO 

Keith

[Noah Darco]

IS this in the course?

Chef Keith is putting the finishing touches on the video as we speak. It'll be up later today.

MTA: Beef Stroganoff video and recipe are now in the course.

[rmoeggy]

Ryan in Central Oregon here. I posted on your FB page a few times when you were still in Idaho. I posted a picture of my resident elk herd when you saw yours. Now I've got a freezer full of elk and I purchase a whole hog every year. I just joined the course and I'm looking forward to cooking your recipes. Im hoping you have any suggestions for lactose free recipes for my little girl. Speaking of lactose, what the heck is dried milk good for? Thanks Keith!

[chefkeithsnow]

Hey Ryan,

I wish I had a freezer full of Elk!   So much that can be done with that...Dried milk can be used in many ways...making yogurt, and of course fluid milk....it's not that enjoyable to drink..unless...you add about 1 cup evap milk per quart of of milk powder...just take the liquid volume...use 1 cup evap milk, then the rest water....helps make it much more tasty..I've used it in cereal etc... not too bad...

Keith

[4Gators]

...Dried milk can be used in many ways...making yogurt,

Keith

I hope this shows up in the course!  I would love to know how to make yogurt out of dry milk!

[Carlyle]

Just trying the Mexican Rice!  Great so far, spice pack didn't have the chicken seasoning, but looks easy enough to substitute. 

[Carlyle]

https://goo.gl/photos/YjxXhxLqNzqAJJXg7

[Carlyle]

Update to my update:

Beef Stroganoff



My daughter has always loved this dish....but of course this time I used freeze dried beef....if I can borrow some vernacular from the millenial generation to help describe the flavor....."It was dope"  "It was legit" " The Bomb"  "straight cash"

Only fresh item was 1 cup of onion, which can easily have been freeze dried too....tender beefy tasting beef cubes, luscious sauteed mushrooms, a sauce comprised of freeze dried sour cream, beef broth, wooster sauce and a barely noticable scant pinch of pie spice and of course 2 tbs of sherry wine.....ladeled over al dente egg noodles. Olivia was like a rabid animal eating the bowl that was used for filming....

Seriously....this is a dish that is totally comforting, super tasty and very food storage friendly...a home run IMO 

Keith

Just made the Beef Stroganoff recipe in a similar fashion, but used a frozen bottom round that needed to be used up.  The simmering was extended by about an hour, as my cast iron fits very tightly and evaporation was minimal.  In the end I did not need to add corn starch as a thickener and the beef literally fell apart on the fork.

Kudos for this recipe Keith!

[cathy112]

what happened to food storage feast ?  I can't find it anymore, can't find where to log into the course anymore ?  where is the link ?

[breamer999]

I logged in and don't see much content and alot of things with prices attached.  When I signed up early I was under the impression this would be included in the price.  What am I missing here?

[cathy112]

Is anyone trying out the recipes ?  I've tried some.  Was hoping to see more interaction among the students here but there doesn't seem to be any.  I would love to share ideas here.  Cathy

[CharlesH]

Which ones have you tried Cathy?  I could use a buddy to motivate me to give some a spin.

[cathy112]

So far I've tried the mexican rice, confetti rice ( i substitute hot peppers in this for the regular peppers, it's really good).  I've also made the leek and potato soup, red pepper hummus, and carribean beans and rice.

I always substitute parsley for cilantro, because my husband doesn't like it. He says it tastes like soap, I never taste soap, but whatever.

I haven't tried any of the freeze dried recipes.  Has anyone ?  I don't know how to figure out where to get these ingredients.  There are so many companies that do this, it's overwhelming.  That seems like an entire new way of cooking.

Try the recipes, they've all been good so far and they don't take hours to prepare.

[CharlesH]

My brother can’t stand cilantro.  Fortunately that isn’t a problem for anyone in my immediate family.  We did the mexican rice and loved it to.  How was the Potato and Leek soup?

[cathy112]

Soup was good.  Biggest job was cleaning the leeks, they are always so dirty. I chop it up and then soak it in water for a few minutes, that helps loosen the dirt, then rinse really well.

Wonder what happened to everyone else ?  Guess we're the only ones trying out these recipes ?

[CharlesH]

I’m sure there are a few lurking.  I know I was before you posted!  I’ll have to start trying some more.  I’ve got about one more busy week at work and then I hope to have some time to get back at it!