Long Term Food Preparation
This week, Americans have been indulging in the annual food extravaganza known as the national day of Thanksgiving. People have been baking pies, roasting turkeys, and stuffing themselves with stuffing. We took part in the festivities, too, but in the couple of weeks leading up to Thanksgiving Day we’ve been eating our own dog food.
Not literally, I’m happy to say.
“Eating your own dog food” is a slang expression that means personally using the same products and practices that you recommend to others. If we don’t do what we encourage others to do, why should anyone?
In our case, we’ve been preparing meals using long-term storage survival food from a one-month kit that we bought from Augason Farms. We don’t want to give you the impression that we’ve been living on survival food exclusively. Far from it. (You can read our introduction to this experiment here.) But we thought it wise to sample a variety of long shelf life food and learn how to cook it and make meals with it before we found ourselves in a situation where we absolutely had to use it to survive.
Going into this experiment, we had a lot of the same questions that anyone would have about food they aren’t familiar with:
- How is it different from what we normally eat?
- How does it taste?
- How easy is it to prepare?
- Could we really live on a steady diet of this stuff?
- What would we miss from our regular diet?
The one-month food kit that we were working from is largely a collection of ingredients that you combine to make recipes, rather than pouches or cans of just-add-water freeze dried entrées. We own and have tried some of the ready-made entrées. They’re quick and easy to prepare, and are quite tasty. They’re also relatively expensive, so we gravitated toward the much more affordable ingredients approach. Most of the ingredients are dehydrated, but some were the more expensive freeze dried varieties. Besides, if you buy a freeze dried beef stew entrée, what can you make with it? (This isn’t a trick question.) The answer is “beef stew.” But if you have all the ingredients you need for beef stew, you can use them to make beef stew or many other dishes. Consider Taco Bell. They’ve built a fast-food empire by coming up with different combinations and preparations for about six basic ingredients.
What have we eaten?
The kit from Augason Farms came with a booklet with 54 recipes. There are also recipes on each of the cans. Using the booklet as our guide, we’ve made:
- Creamy Corn and Potato Chowder
- Chicken Noodle Vegetable Casserole
- Creamy Wheat Cereal
- Scrambled Eggs with Bacon Bits
- Buttermilk Biscuits
- Broccoli Cheese Soup
- Mashed Potatoes
We should note here that one category of food that is glaringly missing from our list is desserts. We haven’t sampled any of the desserts or drinks yet. The pictures of milkshakes on the box look delicious. How do they taste? We don’t know yet.
How is it different from what we normally eat?
That’s a very personal question and your answer will undoubtedly be different from mine, but my answer is that it’s not drastically different from what I normally eat. Providing familiar foods that people already eat and enjoy is one of the major goals of a long-term storage food vendor. In this regard, Augason Farms was on the money. Dehydrated foods are a part of the dining landscape more than we realize. Grocery stores sell a lot of products that include dehydrated or freeze dried ingredients. The quality of these kinds of products has increased a lot over the years, and these are the same kinds of foods that come in the cans of long shelf life survival foods.
One major difference from my normal diet is that survival food won’t provide large portions of meat, fish, or poultry. No thick, juicy cheeseburger. No platter of fried chicken. No big honking slice of ham. I grew up in an age when kids heard a lot (at least from our parents at the dinner table) about the people starving in China. Real oriental food (not the Americanized stuff we get at carry-out restaurants) traditionally used proteins sparingly to flavor a dish, almost as a condiment. Rice or noodles and veggies were always the bulk of a dish. You’ll need to adopt that kind of mindset when you use your survival food.
How does it taste?
Having said that the foods are familiar and tasty, I’d like to add here that many of them are much higher in sodium than I am accustomed to, especially the soups, which are a staple in the survival menu. That’s bad news for anyone on a reduced-sodium diet. The good news is that the soups are flavorful enough that you can use them as a topping for potatoes, rice, or noodles. This practice will stretch your food budget while cutting back on your salt intake.
Another note on taste is that since you are preparing the recipes, you can modify them to your liking. The first meal that we made was the Creamy Corn and Potato Chowder. It was OK as is, but we had some leftover chicken that we added to it. Adding the little bit of chicken made it less like a soup and more like a meal. The pancakes were fine as is, but we tossed some frozen blueberries into the batter and kicked it up a notch. On another occasion, I made a sauce for baked potatoes by mixing some of the Broccoli Cheese Soup with just enough water to make it a sauce consistency and added some of the TVP Bacon Bits (a vegetarian soy-based bacon replacement) to give it a smoky kick. (Prepper Fun Fact: A little bit of TVP bacon bits goes a very long way. Use them sparingly.)
Of course you can also modify a recipe by leaving out things that you don’t like. Augason Farms’ recipe for Scrambled Egg with Bacon Bits included adding dehydrated chopped onions. We obediently followed the recipe, even though we don’t normally put onions in our eggs. We were open to trying something new, but the result was that the eggs were pretty strongly oniony. I was OK with the novelty of it, but Sandy didn’t like it at all. It wasn’t just the oniony-ness of the eggs, that Sandy didn’t like, though. She found the powdered eggs less than desirable in general. She’ll eat them in an emergency, but she won’t be pulling them out to make a meal when we’re out of eggs.
One of the questions we asked as we ate each meal was “would we serve this to guests?” In many cases the answer was “yes.” The creamy corn and potato chowder or broccoli cheese soup would be totally fine to serve to guests on a “come on over for soup and sandwich” night. Having friends over for breakfast? The pancakes would be fine, as would the creamy wheat cereal. The cereal is especially good with some raisins or other fruit thrown in. Of course, be sure to stock cinnamon because your cereal will come alive with some cinnamon. The biscuits were good, but the texture was a little off. We want to experiment with them a bit more before we serve them to friends.
Having said that, we’re thinking a “Prepper Food Tasting Party” might be a great way to introduce some of our friends to the prepper lifestyle.
How easy is it to prepare?
Most of it is just add water, simmer, and stir. Sandy, who does very little of the cooking in our house because she truly hates it did most of the cooking during our experiment. So I’m seeing a real benefit to adding some prepper food to our diet on a regular basis!
The Chicken Noodle Vegetable Casserole was more involved. You simmer some ingredients for 20 minutes, then combine others and bake it for 15 minutes. The result was a real casserole-style dish, but for a survival situation it was too energy intensive. I don’t want something that I have to both sauté and bake. Too much heating. One or the other, please. Still, having the capability provides nice variety. Maybe we’ll splurge on energy usage for a special occasion!
Could we really live on a steady diet of this stuff?
It has suitable nutrition and caloric content to sustain life. It tastes OK — sometimes better than just OK. We’ve become spoiled by abundance and variety. Of course we could live on it.
The Apostle Paul wrote a letter full of joy to his friends in the church in Philippi. In it he said, “I am not saying this because I am in need, for I have learned to be content whatever the circumstances. I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. I can do all this through Him who gives me strength.” (Philippians 4:11-13, NIV)
Sandy and I have been broke many times in the course of our 36-year marriage. Going broke is a good thing, if you know the secret of being content in any and every situation. It develops an appreciation and a gratefulness for the simplest of pleasures, the most basic of necessities. None of these are guaranteed in life. Entitlements are a man-made fiction. Can we live on a steady diet of long-term storage survival food? It might not be our first choice, but when it becomes our only choice I suspect that we will be quite happy to have it.
What would we miss from our regular diet?
My mother (who would have celebrated her 100th birthday this month if she were still on this earth) grew up dirt poor in the hills of central Tennessee. She told me that her favorite Christmas gift every year was an orange that she would get in her stocking. Not a pony. Not an iPad. Not a trip to Paris. An orange.
In a prolonged period of austerity, there are things that each of us will miss. We each need to give this matter some serious thought and plan accordingly. We might only be able to get fresh fruits and vegetables when they’re in season locally, which is a major change from what we’re accustomed to now. Learning to can and store those items would be helpful. We’ve also mentioned that large portions of meat might become a thing of the past. Those can also be canned. A lot of people store bulk quantities of wheat, but are they also storing baking powder, baking soda, sugar, salt, and all of those other “minor” ingredients that we take for granted?
Sandy and I consider our experiment of “eating our own dog food” to be a success, but only a preliminary success. We’re going to make this an on-going part of our preparations. We will continue to learn to cook with food storage items and practice cooking on camp stoves and rocket stoves and maybe a solar oven. Food preparedness is about more than just hoarding. It’s also about knowing how to use what you’ve stored.