All About Mac And Cheese

What did foodie president Thomas Jefferson start? After discovering a cheesy, rich pasta dish in France. he brought it back in the early 1800s and introduced his dinner guests to a delicious new concoction loaded with rich cream, cheddar cheese and baked to a bubbly, crusty perfection. The latest from France, he undoubtedly proclaimed, along with his other creations including ice cream, french fried potatoes, fine wines and exotic fruits and vegetables, all whipped up at his estate kitchen by his French-trained chef (not to mention at the White House), and Colonial foodies dug in. For Southerners, homemade mac and cheese casserole has always been a staple on holiday dinner tables.

Once commercial production began, Kraft Foods harnessed its great potential by mass-producing and boxing it up for busy mothers and hungry children, putting it on the map during the Depression, in 1937. While many cooks still preferred to make it from scratch, it created quite a stir in packaged foods, right up there with sliced white bread and Toll House cookies. In spite of a former First Lady’s campaign maligning it, boxed mac and cheese is a pantry staple.

No question, it has come a long way, and some of its newest versions are just plain outrageous. Seems each restaurant and chef wants to outdo the others, and while perhaps some (maybe) delicious variations, the new combinations could qualify as just plain bizarre. Here is a list of current popular creations:

Mac and cheese bagels (actually baked into the dough) from Einstein Bros.Bagels

Mac and cheese balls, breaded and deep fried for a new experience in hors d’oeurves (Trader Joe’s are especially good)

Pizza topped with mac and cheese is showing up at several major chains

Hamburgers topped or stuffed with mac and cheese

Mac and Cheese Stuffed Peppers

Mac and Cheese Grilled Cheese Sandwich

Meatball-stuffed sandwich sliders

Mexican foods (quesadillas, burritos and enchiladas) stuffed with M&C

Hot Dogs topped off with M&C (hold the ketchup)

Rich homemade baked M&C casserole with lobster (and a very hefty price)

Mac and cheese topped with white truffles

Of course, driving up the cost and (sometimes) the taste level, any cheese can be used, including Gruyere (Martha Stewart’s favorite which will run you about $30/pound, but hey, it’s Martha Stewart) and blue cheese, which adds an interesting and new taste for this classic dish, rather than traditional cheddar and Velveeta. Maybe a chunk of butter and some sour cream to up the calories.

And at one L.A. restaurant, truffle oil and a splash of white wine is added for the bargain price of $95 per serving (you read that right). Yikes.

In other words, just about anything you can dream up, you can do with your basic mac and cheese, so get creative if the spirit moves you. But for you purists, nothing beats the creamy goodness of macaroni, rich cheddar cheese sauce and buttery crumb topping baked to gooey perfection in the oven. It may be all grown up, but no doubt about it. Some things are better just left alone.

 

Trying London Foods

Top 10 traditional foods in London. Below is the list of 10 traditional foods in London. We list our favorite places in London to get them, as well as the tours of London.

1. Fish and Chips

There’s nothing that says “British Food” like Fish and Chips. Known the world over, this traditional British dish is on the top of any foodie list for visitors to London and the U.K. Although fish and chips are best eaten on the seaside (Brighton, Blackpool or Whitby) it is possible to get great fish and chips in London. Fish and chips is traditionally eaten with mushy peas and garnished with salt and vinegar!

2. Sunday Roast with Yorkshire Pudding

Sunday roast is a true British classic. Traditionally, this meal is eaten any time from 12noon to 5pm on Sundays. Although you can get sunday roast with turkey, beef, pork, chicken, lamb and veggie options. It’s important to always make sure you get your Yorkshire pudding! Traditionally served with beef, Yorkshire pudding is a true British classic and can often be added to any Sunday roast order. A traditional roast comes with meat, potatoes, gravy and vegetables and should be so large.

3. Eton Mess

A simple and delicious dessert, Eton Mess is named after a prestigious boys school of the same name. A fabulous mix of crushed merangue, cream and strawberries, Eton Mess is a classic British treat. Keep an eye for variants made with different kinds of fruit or with ice cream instead of cream. We believe that the best experience is with the classic strawberry ingredient.

4. Pie and the Mash at Windmill Mayfair

Pie and Mash has come a long way from simple steak and kidney or pork pies. Today there are a whole plethora of pie types to try! A classic comfort food, pie served with a pile of creamy mashed potatoes and lashings of gravy is a real British treat!

5. Bangers and Mash

Another classic with mashed potatoes as a side is Bangers and Mash. Essentially sausage and potatoes, this is a hearty British staple that is guaranteed to keep you full, happy and warm on a cold London day!

6. Cockles

Oftentimes reserved for the more adventurous eaters, cockles are a small type of clam, and are traditionally associated with London’s East End where they were a cheap, staple food for decades. Today cockles can be found in grocery stores and also in some of London’s tastiest markets!

7. Full English Breakfast

The full English breakfast is a mighty meal! Traditionally, you need to find a dish that incorporates: sausages, eggs, mushrooms, tomatoes, blood pudding, potatoes and toast. Perfect for a hangover (not that we’d know!), a full English is a great traditional British dish. Easy, tasty and inexpensive.

8. Sticky Toffee Pudding

Originating in Scotland, sticky toffee pudding consists of moist sponge cake stuffed with raisons or dates drenched in a toffee sauce and served with custard or ice cream… What else is there to say? Delicious!

9. Afternoon Tea

The ultimate British tradition, afternoon tea is a fabulous way to while away the time and enjoy true british delicasies. Traditionally comprised of finger sandwiches, scones with jam and cream as well as pastries and your choice of tea, afternoon tea is meant to be an experience so make sure you reserve a couple hours to enjoy yourself! Oh! and if you’re having afternoon tea, you may as well add.

10. Beef Wellington

Perhaps with the most British name on the list, beef wellington is made up of filet steak, oftentimes covered with pate, which is then wrapped in puff pastry and cooked.

 

Things You Should Know About Dining Etiquettes

Dining out with friends, family or colleagues is a joyous moment, a time for celebration. Well, whether it’s a social gathering or a business call your dining etiquettes are always under surveillance— beware of any faux pas.

Now don’t get intimidated, you simply need to master the basic nuances of dining and get appreciated by one and all. Before you are ready to savor the perfect flavor, aroma and the magical spell of the dishes, get your protocols straight. The article will help broaden your perspectives on the dining etiquettes in a restaurant, ensuring a delightful experience for both—the hosts and the guests.

Bookings and Arrival

The world is now plagued by electronic gadgets; be smart, make the effort to fetch your expensive Smartphone and book a reservation. Hustling for a seat at the restaurant isn’t a gracious act. Get the specifics right—date, time, no, of guests and seat preference.

Hey! Are you super chilled out, engrossed attiring or perfectly drawing your eye-liner because the reservation is done? Not a noble conduct. If it’s a 19 hrs booking make sure your watch ticks leastwise 18:45 hours (not to mention a perfectly timed watch) when you are at the eatery’s threshold with your guests. ‘Punctuality is the politeness of kings’—adapt it.

Food Ordering

Talk to the person in charge and make yourself comfortable at your table. Don’t get started with your chitter-chatter already. Time to run down the carte du jour (menu) and avoid dispelling the recurring waiters awaiting your orders. Peruse through the menu list (request at least 2 menu cards if members are more), ask others their preferences, suggestions and quickly order.

Is the endless number of dishes perplexing you? Well take your time, if needed inquire but don’t bother your courteous waiter with constant persistence to alter the order. Might leave him perplexed instead! If you can’t decipher a particular fancy dish ask the waiter, don’t yell later.

Now, you may prattle but in a mellowed tone. Your jesting anecdotes, gleeful laughter and thumping might be totally unnecessary for others. So keep your tone low; maintain your etiquettes.

While you Eat

The hot delicious food is served. Pass them to all, take turns to help yourselves or ask the waiter, wait for others to start and arrange your napkins, needed cutleries and drinks— oh! are the exotic aromas challenging your patience, well hold on to your adrenaline rush. Now, you are ready to eat—wait I said eat and not gorge, eat decently picking one item at a time. Use your knives, forks, spoons decorously without playing with them. Look if others require something, you are permitted to converse but first swallow your food. If having drinks clink your glasses don’t bang them please.

Enjoying your time at the restaurant, the elegant décor, magnificent interior, the spotless white linen on the dining table and the clean sparkling flooring? Please don’t stain them. Littering the table with waste food is against dining protocols. Request for an extra plate for your throwaways.

While you Leave

So you are leaving? Bye adios — but have you cleaned your table? Yes, you should. The table might be messy with your leftovers or discarded food. You just generously tipped the waiter for his service, let him thank you rather feel disgusted. Use your napkins to at least clean the waste so much so that the next group of table occupants doesn’t grumble about your distasteful dining etiquettes.

This is your crisp list for a visit to the restaurant. There can be multiple additions to these which may vary depending on your purpose of visit. Remember to depict your benignant nature and decorum that speaks high of you. Enjoy eating!

 

Pumpkins Tips Recipes

Pumpkins have been present in North America since 7000 B.C. and probably had their beginnings in Mexico. A member of the squash family, the name means “large melon” in Greek (pepon), which the French called pompon. It is believed that early civilizations consumed only the seeds, which were roasted before eating. The flesh of the early pumpkins was bitter and more suitable for animal feed, but the pumpkins themselves made handy vessels and bowls after they were cleaned out.

Although introduced to Europe by explorer Christopher Columbus, who brought back seeds from the Americas in the late 1400s, Europeans were slow to embrace the pumpkin for human consumption, relegating it to animal fodder and food for the lower classes, eschewed by elite. Some adventurous chefs created puddings and sweet desserts from the watery pulp, but overall, pumpkin pies were not showing up on the dining tables of French or British royalty. (After all, what did those upstarts across the pond in America know about fine cuisine, anyway?)

Native Americans were growing pumpkins long before the first settlers arrived at Plymouth Rock and introduced them to this versatile squash. Easy to grow, it soon became a staple of the early pilgrims and was used for soup, vegetables and stews.The first Thanksgiving feast included pumpkin and other winter squash varieties, which were easily stored, providing food through the long Northeastern winters.

Colonial cooks soon created new dishes using pumpkin, and it was popular in stews, boiled and buttered, mixed into sweet puddings and even made into beer. Mashed and sweetened, the first pumpkin pies appeared in the late 1600s, and even George Washington grew pumpkins and squash on his plantation but expressed disappointment in the bitter taste and his farm manager’s inability to dry them for storage. (Pumpkin jerky?) Surprisingly, foodie president Thomas Jefferson, who grew acres of them in his famous gardens at Monticello, did not include them on the menus at his state dinners. The majority of the crop went to feed his cattle and pigs.

Gradually they gained popularity as a dessert when nineteenth century homemakers began to mix the pulp with custards and bake it in a pie shell. But it just never caught on like the apple and was relegated to a seasonal holiday pie, as more and more fruits and vegetables became available, and that all-American apple pie reigned supreme all year long. Once Thanksgiving was pronounced a national holiday in 1863, the traditional dessert made its yearly appearance but still remained somewhat of a regional favorite, primarily in the Midwest, where most pumpkins were grown, as well as the Northeast. Southerners preferred their sweet potato pie variation, and Westerners were late to the party. (At least where pumpkin was concerned.)

After WWII, when Americans took Halloween more seriously, the upsurge of carving pumpkins spawned a new renaissance of the orange gourd. The first Jack-o-lanterns were actually made from potatoes and turnips as part of an old Irish legend to ward off evil spirits. Irish immigrants found the New World pumpkin far superior for carving, and the tradition was born here in the U.S. Over the years, growing contests and carving creativity have soared, as we welcome Autumn with the traditional pumpkin. Visiting the local pumpkin patch is still a highlight for millions of children just before Halloween.

In the 1950s farmers were able to grow hybrids which were better for carving, and others with tasty and firmer flesh for eating. Soon the once-a-year pie filling began to make its way back to dining tables year ’round and expand its repertoire to include muffins, breads, scones and even cheesecake. Libby’s dominates the pumpkin market, making it readily available in canned form, both plain and ready-to-bake filling. The State of Illinois, which grows and cans approximately 90{7dbb2a7e3f9cadcff9d6ad2318cfb492a24d36f3817d5b1f66f555f68cbb00a9} of the country’s pumpkin, suffered rain damage for several years, but in 2016, they were slowly rebounding with a harvest of 318 million pounds, worth $12 million, still down from previous years of 754 million pounds with 90 million. (Now that’s a lot of pie.)

These days we relish our pumpkins. A popular animated special with Charlie Brown of Peanuts fame shows up yearly before the holidays. An old nursery rhyme character used a pumpkin to house his wife (Peter the Pumpkin Eater). Even Cinderella’s elegant coach turned into a pumpkin after the ball. And for those of you who are still back in the music of the 60s, a rock group from Chicago aptly calls themselves The Smashing Pumpkins, presumably after a popular activity late Halloween night. (Which is unappreciated by residents who have to clean up the next day.)

No question, Americans secured their love affair with the pumpkin decades ago, with no end in sight. But even if you can find a version of pumpkin beer, you might want to take a pass.

 

Trying Pepper Jelly Food

How would you like a nice bowl of creamy ice cream topped with pepper jelly? What? Wait! Pepper jelly on ice cream? Why, yes, as it gives you a sweet-heat treat neatly atop that cool and creamy dessert. Why go for chocolate sauce when you can try pepper jelly that comes in a vast array of flavours and gives most things a kick?

Zesty, sweet, heat–that’s what pepper jelly brings to the table, or the grill, or the frozen treats, or the finger foods, or the dips, or, well, you get the idea.

Obviously the first thoughts about how to use pepper jelly will be all the ways you use regular jelly. Toast, bagels, peanut butter sandwiches, on crackers, on Melba toast, the list goes on and on. But this condiment isn’t limited to breakfast anymore. Since it’s not a new idea, people have had the time to experiment and come up with many, many uses for the stuff and they didn’t stop at breakfast, not by a long shot!

People have been mixing it into drinks like margaritas and daiquiri’s as it kicks the flavour up a notch, giving that iced drink a hint of heat that makes it all the more delicious. It’s also been used as a marinade or a glaze for meat that is about to be grilled. This gives a fruity heat flavour to meat and is especially good on pulled pork or chicken, just for a variety of taste.

And since it’s being used as a topping for ice cream, it was only a matter of time before someone decided to add it to frozen treats that are made at home. Simply mix in with your juice of choice and viola, you have an interesting tasting frozen treat to enjoy by the pool.

Meat isn’t the only thing to benefit from a glaze of pepper jelly at the next BBQ though, as it’s being used as a glaze for vegetables too. With so many flavours available, you can have a different veggie pepper jelly combination every day! Hot wings, candied bacon and caramelized carrots all get a little bit better when you add this super versatile condiment.

If you haven’t tried pepper jelly yet, what are you waiting for? With so many varieties you’re sure to find one or two perfect for you and your family, perhaps you’ll even come up with a new and exciting way to use it in a dish no one has thought of before!

 

Understanding About Online Food Business

Although food-delivery apps may not suit every business, they provide a unique opportunity to promote your business in a new way (think positive ratings leverage and digital menus), while cutting down on the traditional costs and headaches usually associated with food delivery.

There is huge potential to turn casual users into loyal customers with the repeated brand exposure associated with delivery apps. In the current climate, businesses who pay attention to details like packaging and presentation will have a real advantage over those who are slower to recognise the branding opportunities.

The numbers are staggering. On average, Australians eat out or buy takeaway meals 3 to 4 times a week, not including any workplace orders (these currently represent 16{7dbb2a7e3f9cadcff9d6ad2318cfb492a24d36f3817d5b1f66f555f68cbb00a9} of all orders placed through delivery apps). Source AHA.

In order to increase the likelihood of takeaway customers converting into loyal (or even physical) patrons, it’s important to design a packaging experience that conveys your brand values, aesthetics and market position clearly.

Think about your dine-in experience and the way you present your food, your restaurant’s decor and the general atmosphere of the space. Ideally, this experience should extend to your dine-out packaging. The easiest way to recreate this is with branded packaging.

Branded takeaway accessories, such as paper wrappers, and burger belts (a belt that slips over generic packaging) offer plenty of advantages over plain packaging as they are highly visible. Business owners should keep in mind that every order that leaves the kitchen is an opportunity to drive home your market position and overall brand feel.

Taking the time to select packaging that really communicates who you are and what you’re about is essential if you want to make the most of the limited time a customer will be exposed to your brand as a takeaway product. While you’re packaging your order it’s also the perfect time to add something special to surprise, delight or convert customers. A retro burger flag, a paper bag carry handle, or something creative like a sticker or fortune can go a long way to endear your brand to customers if done right.

What’s available?
There are now literally thousands of custom packaging options available now for all budgets. Including custom printing and branding belts, eco-friendly or recycled boxes, clamshells, trays and more. As well as personalised options for takeout staples such as paper bags. The possibilities are endless. It’s never been easier to serve up innovative and memorable packaging.

Where do I start?
Taldara Industries offers a wide range of Custom Printed Packaging and material options designed to maximise your brand’s exposure. We’ve been supplying Perth’s hospitality industry with packaging for over 30 years and are happy to discuss your needs. Can’t find something? We stock over 2000 product lines and more are available on request.

 

Tips To Spill the Beans

We are clearly full of beans. In the U.S. alone, we consume about 8 pounds of beans annually, per capita, and the current popularity of Mexican cuisine plays no small part. The U.S. plants about 1.6 million acres a year. Worldwide production of dry beans was over 18 million metric tons in 2016, the leading producers are Myanmar (Burma), India and Brazil.

China loves their soybeans (edamame) and mung beans, the Middle East grinds garbanzos for hummus and tahini, Mexico serves up refried pinto and black beans, Italy makes their trademark minestrone with cannellini and red kidney beans, and the U.S. favors them baked, or cajun red beans and rice. While once considered an inferior food, beans are held in high favor globally. Nothing beats a hot bowl of navy bean soup, a tasty hummus spread on pita bread, a side of baked beans with barbecue or hot dogs, a dish of buttered limas with ham, or a big spicy bowl of chili.

Domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, dating back to around the second millennium BC. For centuries, they were a staple. They could be dried and carried on ships, they lasted through a long cold winter, they could be soaked or boiled easily and they filled empty stomachs. Beans are one of the earliest cultivated plants, providing an important source of protein and nutrients throughout Old and New World history.

Fava beans were a major source of food for the ancient Israelites and are still eaten primarily in Mediterranean countries. Old Testament civilizations such as Jericho and Babylon consumed them daily. The Aztecs and Incas grew and ate beans as a major part of their diet. Other South American countries thrived on them from the seventh century BC. They were also used as counting tools and money, and appeared symbolically at weddings. Asia has eaten them for centuries, and Egyptians included them in tombs to insure voyage to the afterlife.

Italian Renaissance gourmet Bartholomew Scappi described dishes of beans, eggs, cinnamon, walnuts, sugar, onions and butter in his cookbooks. Catherine d’ Medici of Florence was supposedly so fond of Italy’s cannellini beans, she smuggled some to France when she married Henry, Duke of Orleans, later to become King Henry II of France. (You know those French chefs–beans were considered beneath them.) If this story is accurate, we can thank Queen Catherine for cassoulet, a French delicacy made with goose fat, duck or lamb and white beans. (When the Queen wanted beans, her French chefs jumped.)

During the 9th century, Charlemagne (King Charles I) restored productivity to European lands which had been ravaged by war, ordering chickpeas to become a major crop which helped prevent starvation in his vast kingdom,

Early American colonists cultivated multiple varieties. They were used in soups and stews and could be dried to help feed large families throughout the winter, when food was scarce. Thomas Jefferson enjoyed many different types of beans from his abundant garden, experimenting with different varieties and creating new recipes for his dinner guests. (Well, okay, our foodie president didn’t actually cook, but he supervised his French-trained chef.)

In the early 1900s, a man named Henry J Heinz put canned baked beans on the map, both in the U.S. and the U.K. Today, Heinz baked beans is one of the most recognizable and popular canned foods on the grocery shelves. Surprisingly, the top bean eaters in the world are the U.K. countries. Worldwide, a whopping 2 million people consume baked beans daily.

What’s more American than franks and beans? Or chili? Or navy bean soup? So cook some up and enjoy.

 

Trying To Brewery For First Time

Every week, my wife and I decide to take time to treat ourselves to a date night, and this can include everything from miniature golf, visiting a local museum, or trying out a new restaurant. It’s a lot of fun, and we each get a kick out of it, but for some reason, as open to new things as we are, we’ve never considered the possibility of enjoying a date night at a cinema brewery.

It would make a lot of sense. Both of us enjoy a good beer every so often, and we like watching movies. Why wouldn’t a cinema brewery make the short list of places to check out? Well, truth be told, we’re creatures of habit. Our date night environments, though different every week, are still very familiar. As such, for us, going to the movies means buying a big tub of popcorn and a massive soft drink to enjoy while watching the screen for the next two hours.

You know, the more I think about it, the more I realize that a cinema brewery is actually the answer to much more than just where my wife and I should go for dinner. For instance, when it comes to the brewery part of things, our local cinema brewery makes its own beer in-house, with the whole operation visible from the lobby. We can actually see where our beer comes from. Moreover, master brewers run things and aim at creating unique beers. I’ll admit that our youth was not full of discerning behavior when it came to drinking brewskis. Now, my wife and I enjoy a well-crafted, flavorful beer in moderation.

When it comes to food, we are big fans of big flavor, local ingredients, freshness, and quality. Our cinema brewery decided long ago that the usual movie food fare like popcorn and boxes of candy needed to be revamped. Now, we can have a stellar meal that checks off all of the important boxes in terms of preparation and satisfaction. What’s even cooler is that we can enjoy this amazing food, and the killer beer, while watching a movie! It’s perhaps here that our local cinema brewery has really made a case for itself.

Over the years, my wife found herself unhappy with the quality of movie theaters near us. Even though I was OK with things, I knew she was not content, and this meant being very particular about which theaters we frequented. Things have changed though because our cinema brewery has upped the ante with a tremendous sound system, very comfortable seating akin to what feels like home furniture, and we can now have a server interact with us during a movie. It’s a perfect merging of a restaurant & your local watering hole.

I think that date night will be different from now on. Including a cinema brewery into the rotation of places to spend time together is more than just a place to have dinner. An improved movie-watching experience, better food, on-site beer brewing, and even gathering area that let’s you still take in a great meal & drink without needing a movie ticket are all perfect reason why a cinema brewery may be the right place for you, too.

 

Benefit Ordering Food Online

E-commerce has allowed sellers to make a lot of money and the main sector that has seen a major growth is the food industry. In today’s time, consumers have a fast-paced life and they are looking for options that save time and money, here food is a major player. Online food portals have made life easier for the consumer and the seller; it has not only cuts down costs, but at the same time reduced staffing requirements, with limited space and resources food runners, bakers, and professional chefs love the idea of food delivery to your door.

Major bigwigs in the food industries have taken over the food delivery markets ensuring ready to eat meals from local as well gourmet restaurants are delivered to your office or home. Food delivery apps like Grubhub, Doordash have had a stronghold in this industry from years, they are known for excellent food delivery services from various restaurants from some of the farthest parts of the city. They offer flexibility to the client in terms of placing an order even outside their business hours.

Why choose an online portal or food delivery?

• They offer enhanced customer service making it easier to order food at ones convenience.

• No delay in order and wrong order that is the case when one places an order through the phone.

• User-friendly devices and a multitude of options make it easier for consumers to order customized meals per their liking.

• Online ordering offers greater efficiency and helps to bring in new customers to the restaurant.

• Clean cut menu with photos can make it simple, fast, and easier to order food.
With the advantages comes flaws as well, although it isn’t as simple as it looks but there are significant disadvantages as well.

• Ordering food online can prove expensive if the restaurant is at the other side of the city, there maybe additional delivery charges.

• We don’t have control over ingredients that are used to prepare the meal.

• The way the food is cooked may be different even if ordered the way you want it. Every chef has his or her own way to prepare a dish and it may also differ from restaurant to restaurant something that we cannot control.

• Sometimes food is not available when required hence creating certain restrictions, where certain dishes can be ordered at a particular mealtime only.

Well, the above are certain points that one needs to consider still ordering food online has not stopped rather the food delivery industry is growing day by day. Today getting into this business can prove a great choice, for home cooks or restaurant owners who provide lip-smacking desserts or healthy meals. When it comes to food individuals don’t mind spending money on food, but the problem is the add-on taxes, in such case food delivery to your door is the best resort.

SwankCook offers a way for businesses to compete with the big companies, they let you share your culinary skills and make thousands of dollars every month by selling food online and grow your small business. In this fast-paced life, having an online presence is necessary for every business sector as it helps to attract many people in a short span of time, considering the amount of time a person spends browsing the internet and social media, businesses need to work on their brand value and image. If you are a baker or a home cook, or then join hands with us and share your culinary skills by selling food online and starting a food business to make extra money while growing a small business.

 

Prepare For Emergency Food Recipe

Who Needs The Best Emergency Food Kit?

Who knows what the future holds? If only we knew, day to day, what challenges would arise, we would never be caught unawares. Unfortunately, life just doesn’t work that way. Those who prefer to look forward and make preparations for the “just in case” scenarios are often painted as fringe lunatics and doomsday preppers. However, assembling the best emergency food kit for yourself or your family should be something every responsible adult takes seriously. Just a few of the “normal” situations that could arise, when having emergency rations for your family would make sense, include: loss of a job, temporary lay off, extended storm damage or power outage that traps your family at home. Or perhaps you’d just like to be a position to help another family in need, should the opportunity arise. Then there are Armageddon type scenarios that plague the mind of some, and no better way to put those fears to rest than to look ahead and prepare for the worst. Whatever your reasons for looking forward and setting up emergency rations against a difficult time ahead, we are here to help you build the very best emergency food kit for your family.

Identifying Your Needs

First, lay out your preparation strategy. If you’re just getting started in emergency preparation, you may not have more than a day or two worth of food in your cupboard. If that’s the case, building up a thirty day supply of food is a good place to start. If you already have 30 days of emergency rations laid by, the next step may be building up a six month or year emergency food kit. The important thing is to start somewhere, and build your supplies up until you’ve assembled the best emergency food kit that you’re able.

Who Are You Feeding?

Do you have children in the house? Teens? Older or elderly adults? Infants will require special feeding accommodations like milk or formula, while the elderly may have some unique nutritional needs, as well. Map out on paper who you’re building a food supply for and any special things you need to prepare for them, or for yourself. Then consider what it takes to feed that person for a single day.

How Many?

Once you’ve written down what it takes to feed one person for one day, you’ll need to multiply that by the number of people, and the number of days for which you’re preparing.

What Do They Like To Eat?

There’s no need to live for a month on nothing but rice and beans. You don’t want to stock up on three months worth of food that your family won’t touch with a six-foot pole, just because it was cheap. It may keep you alive in a pinch, but you want to enjoy it, if possible. So take the likes and dislikes into consideration as you plan. Don’t forget to consider food allergies, as well. In an emergency situation, you wouldn’t want to face an allergic reaction from cross contamination, so better to avoid problem foods altogether, if possible.

Types Of Emergency Rations

There are dozens of ways to build up a great emergency food kit. The easiest, though certainly not the least expensive, is to invest in commercially prepared emergency rations, offered by various companies. These kits come as single servings, or a month’s worth of food for a single person. There are dozens of options to choose from.

Another method, requiring a little planning and management, is to simply take what you buy and use on a weekly basis, and start building up a supply that will last. If you ordinarily use three cans of beans and two boxes of mac ‘n’ cheese and a jar of peanut butter each week, then begin buying double that, and set the extra aside for your emergency food kit. Then manage your stock by rotating it so that your food stays as fresh as possible. Freshness would be a significant advantage in a long-term disaster, where you’re relying on your emergency rations for months, or even years.

Once you’ve built up a few months supply of food, organize your cans and boxes with the soonest expiration date in the front and the furthest out in the back. Then, when you do your grocery shopping, put the new stuff in the back and use from the front. This keeps your stock fresh and ready to use if and when the need arises.

Home canning is another less expensive way to build up your emergency food kit. Canning is becoming a lost art, so if you’re not familiar with how to do it, you’re not alone. Canning food in glass jars requires a little learning and effort but can allow you to preserve tasty, homemade food for years. Be sure to learn which foods require pressure cooking versus water-bathing methods of preservation. Properly canned goods keep best in cool, dark places between 50 and 70 *F (10 – 21 *C) and are safe to eat for years after canning.

For bulk dry goods that are intended for long term storage, wheat, beans, rice, sugar and other dry goods can be vacuum sealed and stored in five gallon buckets with O2 absorbers to last for thirty years and more. For the truly prepared minded, a few buckets of wheat and corn will go a long way toward peace of mind.

A vacuum sealer is a good investment for anyone serious about their emergency rations. Sealing foods in smaller quantities not only preserves them longer but allows you to use them a little at a time, rather than having to use a large container up quickly once you’ve opened it.

If you’re worried about the expiration date on store-bought canned goods, keep this story in mind. A steamboat named the Bertrand was trying to reach Montana in 1865 when it sunk to the bottom of the Missouri river. One hundred years later, canned goods from that wreck were recovered. In 1974, 109 years after the accident, the food was tested by chemists and found safe to eat. You should use good sense when eating canned foods that have passed their expiration dates. If it looks odd, smells bad or tastes bad, don’t eat it!

Signs That The Food In Your Emergency Food Kit Has Gone Bad

Signs canned goods have gone bad: the can is bulging, or the lid has come unsealed. Check for mold or fermentation bubbles in the liquid. If the food rushes out of the can or jar when you open it, there is pressure on the contents that wasn’t there when the can or jar was sealed. This is a good indication of bacterial activity causing a chemical reaction.

Comfort Foods

Once you’ve established a good base for emergency rations, you might want to start thinking about adding some comfort foods to your store. In stressful situations, we all turn to food for comfort, and yummy food might not be easy to come by in the event of a disaster. Some things to store include:

  • Chocolate – powdered cocoa keeps the best, but chocolate bars over 70{7dbb2a7e3f9cadcff9d6ad2318cfb492a24d36f3817d5b1f66f555f68cbb00a9} cocoa will keep for several months, and much longer if frozen. Hot chocolate mix has a shelf life of several years, and could easily be added to the rotation of your emergency food kit.
  • Mac n’ cheese – Best preserved dried by separating the noodles and cheese, and then vacuum sealing them with O2 absorbers. If you’re worried about being able to cook macaroni and cheese, it can be canned, but it won’t have the same texture as freshly made. Under cooking the noodles before canning will help it to be less mushy.
  • Honey – made with natural preservatives, honey will keep indefinitely, as long as water never gets near it. Store in very clean, very dry glass jars. If it crystallizes, you can return it to its liquid state with a little heat.
  • Freeze dried fruit or dehydrated fruit can be a great energy booster and will keep well when stored properly.
  • Hard candy – store with desiccants and vacuum sealing to provide a much needed pick me up under stressful conditions.
  • Coconut oil, especially virgin coconut oil will store for a very long time and provide added fat for comforting recipes when butter isn’t available.
  • Spices – if you get to a place where you’re having to make all of your food from what you have on hand, you’ll be very glad for some extra spices to… well… spice things up.
  • Alcohol – Obviously, a comforting item, but it serves many purposes in a disaster scenario and it keeps well. High alcohol content (over 20{7dbb2a7e3f9cadcff9d6ad2318cfb492a24d36f3817d5b1f66f555f68cbb00a9}) will keep the longest and over 40{7dbb2a7e3f9cadcff9d6ad2318cfb492a24d36f3817d5b1f66f555f68cbb00a9} can serve as a disinfectant if needed.
  • Tea – keeps well without special accommodations. To keep it the very freshest, store in small quantities with an O2 absorber.
  • Coffee – For those who really need their cuppa to keep their chin up, coffee will be an important part of the very best emergency food kit. Roasted coffee keeps, vacuum sealed in Mylar bags, for up to two years. If you rotate it through your emergency rations, you will have good coffee for some time. For preparation beyond that, you can store green coffee beans in Mylar bags with O2 absorbers, then roast and grind them as needed.

What To Choose?

How to decide what goes into the very best emergency food kit? A good rule of thumb is six months to a year of food that you would eat every day. This is easily managed through good shopping and rotation. For preparation beyond that time frame, vacuum sealed Mylar bags will keep dry goods for years. Many companies and even faith-based family preparation programs offer dry goods preserved in #10 cans that will keep up to 30 years. Building an emergency food kit that can last several years in a pinch is possible, with planning and forethought.

Water will be critical to surviving certain types of disaster scenarios. When planning for emergency situations, one liter of water per person per day is a good starting point. You’ll need some extra for sanitation and cooking, as well. Be sure you have plenty of water on hand, or a way to obtain water and sanitize it. Sanitation tablets and filtration systems would be a major component of the best emergency food kit.

Looking Ahead

For total preparedness, it’s important to think ahead to food preparation during an emergency. If the power was out for three weeks, how would you cook that mac ‘n’ cheese you took such care to store? Even if you have a power generator for emergencies, stoves and microwaves pull too much energy to use the generator for cooking. A propane or butane camp stove with plenty of fuel cells, or a propane or charcoal grill are great options to have on hand. And don’t forget to include a manual can opener in your emergency food kit.

Where To Keep It?

Storage space can be tricky, depending on your housing situation. If at all possible, you’ll want to designate a neatly organized room that’s specifically for food storage. You’ll label your shelves, and keep things nicely stocked and rotated. If you don’t live in this kind of fairy tale situation, you may have to get a little more creative about how you store your emergency food kit. A lot of food can be neatly stored, in cardboard boxes, under beds, in the bottoms or tops of closets, and under the stairs. You may need to reduce unnecessary clutter, to make room for emergency rations. The reward will be worth the effort.

Be Prepared, Not Scared

Taking the steps required to create the best emergency food kit that you possibly can will pay off in peace of mind. To know that you have the ability to care for those you love, and to be able to reach out to those around you in their time of need, will put you in a category reserved for just a few. You’ll rest easy at night, knowing that whatever tomorrow holds, your family is provided for.