a years supply of food for under $300.00

Discussion in 'Survival & Sustenance Living Forum' started by widowmaker, Jan 7, 2012.

  1. widowmaker

    widowmaker New Member

    624
    1
    0
    I found this on the web sometime ago and just thought I would share it. Please excuse me if it has already been posted. Mods can delete if its in the wrong place or redundant.



    One Year Supply of Food Storage Under $300
    A years worth of food storage for under $300! Yes, you read that right. How does expanding your food storage with literally hundreds of meals for around $300 sound? I think I may have found one of the best kept secrets around for pumping your food storage up REAL FAST and REAL CHEAP.

    Scotch Broth is is a combination of grains and legumes and it provides a balanced and nutritious meal on the cheap! "This particular combination is said to provide a balance of ALL of the appropriate amino acids required for a person."

    This is really easy recipe to "change" in countless ways.By adding left over meats or vegetables or adding dried vegetables to the mix you could totally change it up. It wouldn't have to be "the same ol' thing either!
    The following is an excerpt from the forums at Timebomb2k. This recipe has been floating around the internet for several years but I don't think it has gotten nearly enough attention.


    This is what you will need
    4 x 22lb (or 10kg) rice. (Any kind will do).
    2 x 11lb (or 5kg) kidney beans
    2 x 11lb (or 5kg) barley
    2 x 11lb (or 5kg) lentils (yellow)
    1 x 5.5lb (or 2.5kg) green split peas
    1 x 5.5lb (or2.5 kg) chick peas (garbanzo beans)"


    ( You will also need a total of 30 pounds of bouillon. You will add it to each batch as you cook it. I think I will store both chicken AND beef bouillon. I added this into the cost and it IS reflected in the $300.)

    "Method:
    Put the rice in a mixing container.Then add each of the other ingredients 5kg at a time, mixing as you go. (Use surgical gloves or you'll have no nails left, LOL!).
    When you have all the other ingredients mixed in with the first two bags of rice, add the last two bags of rice and *REALLY* mix well or you'll get all rice on the bottom of your mixture."

    "MAKING SOUP.
    Take 16oz of the dry mixture and put in about 6-7 quarts of water (with a nut of butter or a tsp. of olive oil to prevent soup boiling over) and add 3 tablespoons (or to taste) of powdered soup stock. We like to use chicken stock.
    Then add any veggies, meat, & seasoning you like (if available). (We like to also put in lots of garlic) (DO NOT USE ONIONS - they'll spoil the mixture).
    Bring to a boil and let simmer for two hours and you have enough soup for two days for 4 people.

    On the second day you'll need to add some more water (it thickens in the fridge overnight) and another tablespoon of stock. Make sure to boil for at least 10 minutes the second day to kill off any potential bacteria, - especially if you are not storing in fridge, but just in a root cellar or like that in the event of no electricity in summer.

    We make our own bread and have a thick slice fer dunkin' with a large bowl of this delicious soup and it serves as a main meal. You are FULL after just one (large size) bowl of this stuff.

    Kids will usually only be able to eat half a bowl w/bread, or a small bowl, whichever you prefer. Adults will likely want a nice big bowl.

    If there is any mixture left on the third day, just add the new mixture to it. You will need less of course, but you'll get to know how to gauge things as you go along catering to the requirements of your own little family."
    "ONIONS>>>Re: onions... They ferment too quickly, and cut down the amount of time you can safely store already cooked soup.

    Assuming there are no refrigerators etc., it's best to err on the side of caution and not use them in the soup. If you want to waste fuel and make your soup daily, then onions aren't a problem.

    We LOVE onions in our house, and cook them by wrapping them in tinfoil, and putting them in the ever-burning wood stove for an hour. We put in some potatoes too usually, and have a meal of tatties & onions. They taste wonderful prepared in this way, particularly if you add a little butter or olive oil and some herbs when you take them out of the fire. This and some greens is all you need to exist except for vitamin B12.

    The recipe calls for the following ingredients by weight
    88 pound(s) or 40 kilogram(s) rice
    22 pound(s) or 10 kilogram(s) kidney beans
    22 pound(s) or 10 kilogram(s) barley
    22 pound(s) or 10 kilogram(s) lentils, yellow
    5.50 pound(s) or 05 kilogram(s) green split peas
    5.50 pound(s) or 05 kilogram(s) chick peas
    165 pound(s) or 80 kilogram(s) Total weight

    These parts are converted (by weight) as follows to arrive at one pound of broth.
    08 ounce(s) rice
    02 ounce(s) red kidney beans
    02 ounce(s) pearl barley
    02 ounce(s) lentils (yellow)
    01 ounce(s) green split peas
    01 ounce(s) chick peas (Garbanzos)
    16 ounce(s) Total Food"

    Along with the basic recipe there are also other suggestions to make this truly an excellent source for your long term food storage. One thought that I had was that this would be a good way to have some "charitable" foods on hand. You could package it into smaller containers (1 or 2 pounds) and have a few meals on hand for the less fortunate. Another idea would be to make up a batch and dehydrate it. You would have a fast and tasty "Instant Soup".
    If you were to do this over 12 pay-days, and if you are paid weekly, - you would have a10-year food supply in just 3 months. What a super way to "pump up" your food storage!
    ~~~ Hey ... I'm Just Sayin' ...~~~
    Posted by SciFiChick Email ThisBlogThis!Share to TwitterShare to Facebook
     
  2. spack762

    spack762 New Member

    197
    0
    0
    Good stuff, if you and yours will eat it. Dont forget to rotate it. Personal I have a years+ of frezze dryed food. Very tasty, light, more variaty.
     

  3. paintsplat

    paintsplat New Member

    264
    0
    0
    wouldn't hurt to have both, one could be used for trade
     
  4. HockaLouis

    HockaLouis New Member

    3,617
    0
    0
    I would NOT rely on this!!!

    Forgive me for saying but relying on this, especially for a year, will get you sick and dead.

    Ignoring the flavoring, which is relatively immaterial, the proportional components in Scotch Broth provide about 87% of their calories from carbohydrates when they should be less than half that, about one third of the percentage of calories you need from protein, and effectively offers none of the calories you need from fats to survive. Though it may take a little time, nutritionally, these provisions will have you sicken and die. Sorry. Now let's just count calories...

    This annual program will provide only about 570 calories a day. Anybody will need at least two and a half, perhaps four, maybe six times that (depending on what they are doing) or else you are just starving to death slowly.

    So, take your pick -- adopting this plan is the turtle and the hare's race to the you're finished line.
     
    Last edited: Jan 29, 2012
  5. dunerunner

    dunerunner New Member

    8,411
    3
    0
    Agreed! You need to add some meat to that and get the calorie count up to at least 1800 - 2000 daily. The beans are a protein source, but no fats is an issue as well.

    http://www.purchon.com/biology/diet.htm
     
  6. Chainfire

    Chainfire Well-Known Member Supporter

    5,413
    697
    113
    That sounds like a good idea, but, I got gas just looking at the ingredients...:D

    How long is Gax-ex shelf life?

    I could never hide from anyone on that diet.