Skip to comments.Preparedness for Dark Times
Posted on 05/13/2012 3:20:10 PM PDT by Kartographer
I am a deputy sheriff in Louisiana and patrol primarily on the night shift. A few nights ago my shift was alerted that the main city in our parish was under a complete "black out", meaning a total loss of ALL electricity. The reason for the blackout was unknown but the repercussions were great. The power stayed out for a mere hour and a half, but that was all it took to cause chaos all throughout the city. In this hour and a half multiple shootings occurred, multiple wrecks occurred on the highways and city streets, and multiple stores and businesses were broken into and looted due to security systems malfunctioning. All within that small hour and a half. It really shows how fragile the order in our cities hangs in the balance. People who would probably have been watching television or engaging in other peaceful activities, were gathering in the streets starting fights. All because the lights and tv turned off. Wow. Only a handful of people had nothing to worry about because they were prepared with a few necessities such as: flashlights, food, water, protection (I.e. Rifle, handgun, or shotgun).
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Thanks I understand. I’m that way with a lot of my recipes.
BTW, don't try to lip a 44 lb catfish into the boat. Use a gaff. They don't really have teeth, but they do have some nasty little multi-row needle things they use in place of teeth.
They also have very pointed and sharp fin spikes with which they can stab you and infect you with whatever bacteria are in the mud they wallow. Some catfish use those fins to walk from pond to pond don’tchaknow.
Joking aside, I think your yellow catfish is a cousin to our appaloosa catfish here in Louisiana. It’s a great tasting fish, as they are predators - not scavengers.
I've never had problems with yellow cats flavor here.
Blue cats can sometimes taste a little.... muddy, or something.
But the big yellows. Pure meat. I put the head in my kitchen sink to take out the cheeks, and it filled the sink, side to side, front to back, and stuck out over the top.
Needless to say the cheek steaks were as big as a filet mignon.
RE: Chickens... Grandma lived up on a mountain and had chickens who laid all thru the winter. She took all her leftovers, boiled them into slop and fed that stuff to them, along with their feed. She swore that was the reason she had eggs year round. Lord, I wish I still had her around to teach me all she knew...
Nothing wrong with feeding them well with leftovers, but daylight has a lot to do with whether chickens lay or not.
I think I would rather have cleaned eggs coated with mineral oil. You're less likely to get sick from salmonella, etc. and less likely to attract vermin, which could be a real concern.
I have a few strings of led icicle christmas lights which I plug into my inverter and they put out quite a bit of light and only draw a few milliamps of juice. I have a small generator to keep things charged. The led christmas lights are a little pricy but they are brighter and safer than oil lamps or candles and they last for a LoooooooNG time.
Only two years? The Chinese bury them for a hundred years and call them a delicy.
I cannot say what a bargain those Christmas LED lights can be, especially after Christmas. They make excellent emergency lights. With a mild deep cycle boat battery and a small cheap inverter you can get a long running emergency light from them.
My family used to be friends with a chicken farmer. They used to give us eggs, periodically, when they had too many to know what to do with.
First time they offered, Mom and Dad said "Sure", figuring that they'd get a dozen or two. Instead, we got 20 dozen! When Mom and Dad said "What the @#$@@ do we do with all these?" the farmer gave them the word.
Basically, when you clean off the eggs, you clean off a natural coating on them (likely what the mineral oil replaces). It's at that point they'll start to spoil. So long as they're not washed, they'll keep for a long time.
Like I said, these weren't what you'll find in the stores. They were odd sizes, some were double- or triple- yolked, and so on. But they kept fine for months in our (cool, dry) cellar.
It's also worth noting that even when we were hitting the end of the batch - after several months - they still tasted better than anything in the store. Makes me wonder how old the storebought ones are.
The store bought ones aren’t old. They are just from chickens who have been fed cheap food and bred for volume of eggs.
No, you're thinking of Hugh Akston, the non-sellout of the two formative profs who taught Galt, Francisco, and Ragnar Danneskjold in college.
Thank you for that. I have been looking at the dehydrated hash browns, but wasn’t sure.
We always bake extra potatoes when making them, anyway. Store in the fridge and peel and grate and they make fine hash browns w/no waiting for liquid to seep out and no problem with oxidation. They stay good for several days.
DH worked in a country club restaurant while in school and they always recycled leftover baked potatoes this way.
I think it is sodium silicate, forget the common name. It was used to repair cracks in boilers, IIRC.
It is called water glass. Don’t know where to get it today.
These days if you try to buy some chemical they don't sell to the public every day they'll probably put you on the terrorist watch list and not let you fly on airplanes. :(
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