Food Storage

The new trend in fast food is the dollar menu (well, it was before certain people decided they knew better than us and started telling us what we can and cannot eat) At first, dollar menus seem like a great way to buy the fast food we know and love / petition against at a very low price. And it is. The dollar menu provides the same consistent and great tasting food for a friendly price. But it’s so much more than that. The menu in question embodies the spirit of America.

Think about it. The dollar menu screams “This is what I want. No more, no less. I want it cheap and I want it now or at least in the next 5 minutes!” And who doesn’t want to scream that on occasion? No gimmicks, no fuss, just money for food. It’s a simple subliminal mantra that is sweeping the nation with its simplicity, subliminality, and mantracity.

But what affect will this have on our more formal restaurants? Will five star gourmets start selling $1 Kobe Burgers or “like it”, “love it”, and “gotta have it” sized glasses of Chablis? Will high class resorts offer you to upgrade your steak to a 12oz for only a quarter more? No. Those ideas are terrible.

But we will start seeing a focus on price and speed. What with McDonalds making a fortune on the $1 double cheeseburger, others would be foolish not to follow their business model. The real changes will show up in other fast food locales. A race will commence for the cheapest, fastest food. Soon you’ll drive up to Wendy’s shouting your order at the top of your lungs, circle around the back, and as you start to drive away they’ll shoot your food out of a cannon mounted on the roof. It will be up to you to position your car to catch the food. Those of us without convertibles or sunroofs will be at a serious disadvantage.

The time may come when fast food is sold for fractions of a penny over cost, relying entirely on volume to make profits. When that day comes, expect to see the Filet of Fish quickly disappear from the menu. Everything will end up on the dollar menu, and anything that is not will be seen as extravagant and will be counted towards the luxury tax.

How will this affect the quality of fast food? We may see a deterioration of quality in the smaller joints, but your average Burger King or Del Taco will not be hurt. As long as technology keeps advancing the way I assume it is, the quality will remain the same, as food storage techniques become more effective for long term freezing, and flavor techniques make even the oldest frozen beef patties taste like they were just defrosted this morning.

So, to recap, within the next few years, we should see fast food getting cheaper, faster, hopefully better quality, and fired from a rooftop cannon operated by that franchises mascot. All this is because of the dollar menu and the $1 double cheeseburger. Thanks McDonalds.

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This is for those of you who have put away food storage and then actually chosen or had to live on it for a period of time exclusive of store bought food. If you were advising someone who’s putting in food storage, what would be your advice?

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Originally posted 2009-07-17 02:31:32. Republished by Old Post Promoter

uncooked, it keeps for months and months.

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Originally posted 2009-07-21 10:30:57. Republished by Old Post Promoter

I am looking for a copy of the book “The Ultimate Food Storage Cookbook”. Does anyone have this book that they would be willing to sell me or at least give me a review of so that I know it would be worth buying? Thanks in advance for your answers.

Originally posted 2009-07-17 07:31:44. Republished by Old Post Promoter

My Changing Relationship with Food

* First time user: I INCORRECTLY POSTED THIS ARTICLE UNDER “TIPS FOR FOOD STORAGE”*

As I masticated on my Burger King Croissandwich this morning (a rare event for non-breakfast eater like myself), I thought about the usual- the calories, the fat content, the grease and my complexion’s reaction to it. However, since reading an excellent book this past May entitled “In Defense of Food- An Eaters Manifesto” by Michael Pollan, I increasingly find myself thinking about something even more germane to food and to how I interact with it specifically. And that is its true wholeness, its presentation and its direct enhancement to my daily life.

In his book, Pollan’s main premise is illustrated with very simple historical accuracy. Thanks to the post World War-era food industry and government involvement with the same, we’ve become more a nation of nutritional faddists and less a nation of pleasurable and healthful eaters. Gone are the days when people actually shopped daily for fresh food to create a meal that may have taken several hours to prepare that very evening. We’ve been herded, in large part by the industrial food giants, to believe that preparing a pre-packaged “mix” of highly touted Omega-3, fiber-rich, and low cholesterol processed foods is somehow better for us. Consequently, the U.S. still has some of the highest rates of heart disease, stroke and obesity in all the modern world. It also takes first prize for its gastronomic declivities.

In his examination of U.S. food trends from post WWII to the present, Pollan makes his point with clarity and humor. The cheese your great-grandmother bought home from the local dairy stand didn’t look orange-yellow, wasn’t sliced in 3×4 inch squares, or have green slices of jalapenos or red pepper flakes in it. It probably wasn’t packed in zip locked plastic with separator pieces of paper nor had a shelf life of several weeks either.

Michael Pollan doesn’t only review and critique the trends in U.S. food manufacture and consumption, he also provides some suggestions to “personal policies” that may enhance and even change your mind on how you relate to your breakfast, lunch or dinner. Some of these suggestions are not as common-place as one would think. Among my favorites are:

“Eat more like the French or the Italians”

“Eat wild foods when you can”

“Don’t get your fuel from the same place your car does”

“Try not to eat alone”

This last observation by Pollan

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The idea of home food storage for most people has never crossed their minds. Convenience foods, take out or a quick trip to the corner grocery store satisfies our impulse for a bite to eat. However in today’s economy, the concept of home food storage is now more than ever at the forefront of people’s interest in order to save money. For those beginners at food storage it can be a vast undertaking as to where or how to start. Apartment dwellers or those with limited space may feel that it is impossible to have any type of pantry stock. A few of the following tips is all you will need to begin and from there the possibilities are endless.

Repackaged large quantities of dry goods into smaller containers or bags if bought in bulk then store in a closet, under the bed, or even an end table if there is no room in the kitchen. The main thing when storing food stuffs in an unusual area is to start a reminder list of what and where you have placed the items. It could be hung next to your grocery list or on the back of a cupboard so that you do not over buy one particular food and also have the opportunity to use it before it expires from a forgotten storage area.

Buy only items you will actually use. There is no sense in buying a 5 pound bag of beans if you rarely eat this item. Not only is this a waste of money but it will occupy the limited space you already have. If this is an item you use occasionally, buy the smaller bag. Should you have a network of friends and family check up front before buying that larger bag at the cheaper per pound price, if you can barter or trade someone a pound of beans for a pound of pasta.

Stock up on foods that can be used for multiple dishes and have a long shelf life. Buying three heads of lettuce because they are on sale is not going to make them last any longer than one. Additionally, even on a diet, one can only take so many salads in a week. On the other hand, the special buy one get one offer on a can of tuna can be used in salads, sandwiches or casseroles and has a long shelf life and takes minimal space.

It doesn’t have to be a daunting task to learn how to store or stock your pantry at home. Start small with your purchases and open your mind to the idea that food storage is not limited to the kitchen. A few tips and a little organization and you are on your way! The added plus to home food storage is that you may find that this will save you money in the long run.

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Using proper food storage is very important to your health and your family’s health. It is up to you to provide proper storage solutions for every type of food that comes into your home. This is no easy task. If you plan to store large amounts of food, you need to have the room. It is also important to realize that foods go bad quite easily and quickly. Taking the time to find the right solution to your food storage needs can even help you save money.

Purchasing And Storing

It is quite important for you to purchase foods that are in good condition especially if you will have them in your home for a long period of time. This is especially true for foods that will not last for long, such as fruits and vegetables that are purchased fresh.

But, you can also package them to keep them lasting longer. For example, fresh produce such as vegetables and fruits can be canned or purchased and placed into a vacuum sealing to keep them fresh much longer.

For meats, it is important to use them within their date or to freeze them. You should freeze them properly without defrosting them more than once to use. You can also use a vacuum sealer to do this work as well.

Having Enough Room

One of the biggest problems that many have when it comes to food storage is that it is hard to find enough room in our kitchen cabinets for the products that we purchase. In order to have enough room, you can think outside the box. Using your fridge and freezer effectively is one thing. You can store canned goods in boxes in a cool location as well. You can add bins or containers to your kitchen as well.

Using proper food storage means keeping everyone happy and healthy!

Cooking school is valuable! Sometimes when it comes to cooking class and a cooking business, you are laying a base for a way of life and life path. Remember the Navy TV commercial, much more than a job, it’s an adventure? Definitely, that will be true for you also. If you set, your course to be the best you can in cooking you are also embarking on one of the greatest episodes of your career. Not only will you the skills and techniques you value in cooking school but also you will nurture great friends and beneficial contacts. For more details go to: The www.classic-dessert-collection.com enjoyment of cooking is a wonderful starting point but it will not be enough in itself. Training is important and cooking schools will grow your love of cooking into a coveted skill that will probably earn you abundance of money as well as respect and appreciation for your knowledge and skill in a kitchen. The knowing “how to” part of cooking is what separates the good from the best and will allow you to attain excellence on much higher levels.

You begin with the desire; you only need the “how to”. My Brother in Law from England likes cooking crepes. He is actually very determined about it and looks forward to cook them at family get-togethers. The only thing is, it is also the only thing he knows how to prepare. Although some people might consider him somewhat of an expert on crepes, his knowledge base and practical cooking experience doesn’t go beyond that. This is exactly why you should give it your all and take the opportunity of going to cooking school like you know you should. You will be glad you did and your family and friends or customers will reap the rewards along with you. Man, do I wish my Brother in law had enrolled in cooking school so we could have something at parties besides crepes even though he makes awesome crepes. Cooking schools give you the basics that you will need to grow in commercial kitchens as well as practical knowledge about how to run your own home kitchen. For help visit: www.cooking-chinese-style.com you learn things like nutrition that is so important today with people exercising and desiring healthy meals. As you know, cooking school’s students are often hired by major hotels, resorts and health spas.
One of the most important aspects of being a cook for others is to be able to produce tasty but nutritious menus that will please anyone looking for health and long life. As you consider your future, cooking school will also help you with the foundation of food storage and safe food handling practices that will lay foundation for you to build on. You will also learn and become an expert on all of those fabulous herbs and spices. Knowing when you can substitute dried herbs for fresh ones and how to properly store fresh herbs to keep their flavor will put your sauces on everyone’s favorites list. Without a cooking school to lead us, how would we even know about high and low heat techniques, thickeners, pan searing, quick pan frying or cooking at high altitudes? It is the cooking techniques that you will receive and that you will gain from cooking school. You will also take away an arsenal of tools, knives, kitchen equipment and neat gadgets to make youre cooking delicious. A cooking school will do that for you If you want something more than a prep job in a kitchen then don’t accept less. Invest yourself in the cooking you desire and get the confidence and skills to take your love of cooking to its top level. Set a life course and make it an adventure, be your best and let your talent shine. Reach for your dreams and enroll in cooking schools.

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Prices are rising and supplies are tightening, for a number of reasons. We are seeing food prices increasing at their highest rate in years. The price of food is subject to the cost of production and the recent concern of rising oil prices and fertilizer prices is having a big influence. The increasing price of food is moving at a faster rate than it’s risen since 1990, at 4 percent in the United States.

Costs for raw materials for fertilizer, not including oil, have themselves been increasing as demand for food increases. As we all feel the pinch at the pump with the price of oil rising, so do the costs of planting, harvesting, and delivering food. American families, who are already strapped by rising energy costs, are being hit again in their household budgets as food prices increase at the fastest rate since 1990.

Americans are reeling from sticker shock at the pump while government scrambles to avert a fast-moving crisis before it spins out of control. Global food price hikes are becoming a crisis. These and other conditions have been referred to a “perfect storm,” by United Nations World Food Program executive director Josette Sheeran recently stated.

Energy plays its part too. Increased costs for transportation, labor and energy have driven cereal products alone up 6% in recent months. Energy costs hit us coming and going, it costs more to process food and then it costs more to move it out to the market. Energy is going to continue to get more expensive, not less. Energy costs are the largest single force driving inflation.

Supply and Demand

Some once said, “Supply and demand is not a law, it’s a policy” Even though the cost of food is controlled by fundamental constraints of supply and demand, the equilibrium of good and ill also depends in part on governments. Strained supply at home and abroad is driving up food prices. Wheat is seeing its tightest supply in the United States since 1946, and soybean supplies also are on rocky ground. Summing it all up, demand is soaring, supply has dwindling, and food is being poured into the gas tank. Can we honestly believe that in the long term, thriving farms and open markets will provide a secure food supply?

In general, food prices in the stores are much less volatile than prices at the farm-level and tend to rise at a much smaller rate that the change in farm prices. Saying that overall rising food prices are responsible for the shortages doesn’t make sense, considering that there would not be enough rice regardless due to climate and poor government practices in the countries like the US that are having shortages. What can we do to stay in control when food prices are rising? Here are some possibilities, eat more leftovers, cook more at home, take meals from home, stock up on good deals and make a plan to build up an emergency food storage plan.

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When buying a food dehydrator you want to be able to get your full moneys worth out of it. You’ll only need to know a few critical things about using a food dehydrator but they can be very important. If you are looking to buy a new food dehydrator and even looking to upgrade your current one continue reading on and you may learn a few important tips that will help you find the right food dehydrator for you.

Buying and using a food dehydrator are both actually quite simple but you’ll need to keep a few things in mind. Make sure you buy a dehydrator with enough storage space and enough storage racks for want you want to do. Wattage is not always important unless you are trying to dehydrate a very large dehydrator space with very low wattage then you may run into the food not drying completely which could cause bacteria to grow in the food if not consumed quickly enough. I prefer about 500 watts with a 4-12 tray capacity because it just does the job right. You may want a larger size just make sure you go up a little higher in watts if you go larger than 12 trays. Most food dehydrators are going to be powerful enough for what you want to do as they’ve been tested time and time again before being released.

Set your spending limit when buying a new food dehydrator. In all honesty unless you are going to be doing huge batches of dried food daily you’ll probably be able to find a good dehydrator for what you need at or under $100. Thats good news because it will quickly pay for itself. As with most products however do not over spend for features or items that you won’t use. If you know you’re only going to use it once a month to make a small batch of beef jerky then save yourself some money and buy the 4 tray 300 watt dehydrator instead of the 15 tray 600 watt food dehydrator that will cost you alot more. Remember buying a food dehydrator helps you save money so just get the one that is in your price range for what you need to do.

Consider buying two smaller dehydrators rather than one large dehydrator. One thing that I like to do is dehydrate vegetables and meats. I would recommend not doing both together though as they need to be set to different times and temperatures to fully dry. One solution to this is to buy two smaller dehydrators one for meats and one for the vegetables. This comes in handy also during the holidays for drying different products for baking and cooking at different times and temperatures. After a quick clean up and storing the first item i can rotate production so something is always dehydrating. So if you are buying a new food dehydrator remember these things to help save you time and most and be the most cost effective.