u/Ok-Egg835

I have been keeping an eye towards food preservation and stocking for projected price hikes, especially beef. I've considered canning but I'm intimidated. It's also pricey tog et started. Another alternative I've read about is dehydrating certain low-dat meats to make thmshelf-stable. You still use canning jars but you're not pressure canning just dehydrating and storing them. You are supposed to use a vacuum canning seal

Well I was a thrift shop and what do I find but used sealer at 30% of the new price. I got it and am a step closer to realizing my dehydrating projects.

I am not fancy about my preps. I've been wanting to get a fondue pot in case of power outages. It could run on a tea light or fuel and heat up some food, or maybe even do some light cooking (I'm being optimistic). But I recently saw a butane stove burner and I'm wondering if it's worth it to splurge. I've never had one or a camping stove, or used butane. Part of the beauty of the fondue pot is it's built to heat with tea lights if commercially refined fuels aren't available (of course candles eventually run out too).

Does anyone have a tip for this?

Ketonfor seven weeks. I didn't get into keto for weight loss but yes, I did lose a few and that was nice. But for about a week, I just can't stop eating. I weigh and measure virtually everything I eat so I know when I'm going over my daily calories. I just get HUNGRY. And I go past even the maintenance calorie number.

I was pretty freaked about the war and the strait of Hormuz last month, so I bought a couple of spools of thread in case I'd need to mend or sew my own clothes. Do I know how to sew? No. Do I own a sewing machine? Also no. But I have needles and thread of need be.

I got 300 yards of navy Gutermann polyester thread and 1635 yards of cream Coats & Clark spun polyester "for overlock machines," whatever that is. I also figured it could be useful good if kids wanted thread for crafts.

What do you think?

I've never done it but read that it's easy. Just coat eggs in oil and they stay good at room temperature (normal humidity) for at least 6 months. This is an acceptable method for "washed" or cleaned eggs rather than eggs that still have the natural coating on them. People say to use food-grade mineral oil but I don't see why I can't use regular cooking or olive oil. They say the oil might go rancid, but I'm not going to eat the oil, just the eggs.

This is my first post here. I am hoping to start using a good dehydrator I was gifted a couple years ago and build up some foods over the winter. I am not a great cook but I figure a vegetable is better dried than absent if the Iran -US war makes winter produce quite costly. Ultimately, my master goal is to can meat. But right now, I want to take advantage of an egg sale. If anyone has guidance on this, I'd appreciate it. Thank you.

I've never done it but read that it's easy. Just coat eggs in oil and they stay good at room temperature (normal humidity) for at least 6 months. This is an acceptable method for "washed" or cleaned eggs rather than eggs that still have the natural coating on them. People say to use food-grade mineral oil but I don't see why I can't use regular cooking or olive oil. They say the oil might go rancid, but I'm not going to eat the oil, just the eggs.

This is my first post here. I am hoping to start using a good dehydrator I was gifted a couple years ago and build up some foods over the winter. I am not a great cook but I figure a vegetable is better dried than absent if the Iran -US war makes winter produce quite costly. Ultimately, my master goal is to can meat. But right now, I want to take advantage of an egg sale. If anyone has guidance on this, I'd appreciate it. Thank you.

I've never done it but read that it's easy. Just coat eggs in oil and they stay good at room temperature (normal humidity) for at least 6 months. This is an acceptable method for "washed" or cleaned eggs rather than eggs that still have the natural coating on them. People say to use food-grade mineral oil but I don't see why I can't use regular cooking or olive oil. They say the oil might go rancid, but I'm not going to eat the oil, just the eggs.

This is my first post here. I am hoping to start using a good dehydrator I was gifted a couple years ago and build up some foods over the winter. I am not a great cook but I figure a vegetable is better dried than absent if the Iran -US war makes winter produce quite costly. Ultimately, my master goal is to can meat. But right now, I want to take advantage of an egg sale. If anyone has guidance on this, I'd appreciate it. Thank you.

I've never done it but read that it's easy. Just coat eggs in oil and they stay good at room temperature (normal humidity) for at least 6 months. This is an acceptable method for "washed" or cleaned eggs rather than eggs that still have the natural coating on them. People say to use food-grade mineral oil but I don't see why I can't use regular cooking or olive oil. They say the oil might go rancid, but I'm not going to eat the oil, just the eggs.

This is my first post here. I am hoping to start using a good dehydrator I was gifted a couple years ago and my master goal is to can meat. But right now, I want to take advantage of an egg sale. If anyone has guidance on this, I'd appreciate it. Thank you.

I am a bad cook, I know. Ignore that for now and please instead give me your advice about this pork tenderloin.

I had two pork tenderloins I defrosted today. They totalled 1078g. I cut them into 8 large chunks, partly covered them in water, added some chopped vegetables and seasoning, brought them to a boil, reduced the heat and cooked them, covered, for about 50 minutes at a simmer.

Then I tested some of the meat pieces by spooning them out of the pot and onto a flat surface, stabbing them with a digital meat thermometer, and the temperature was consistently in the 80C + range. But when I tested them with my analog meat thermometer, they didn't get above 65C. Even after I put the meat back in the water and simmered another five minutes. However when I put the analog thermometer directly into the pot water, it reached 80 (the water wasn't boiling anymore so I know it couldn't really be 100).

I'm not sure if I should start boiling it even more. It just freaks me out that the meat didn't read hot on the analog, but the water did.

I ask because I see a lot of steaks posted here. But ground beef is what I can afford, along with pork and chicken (I know they are lesser meats filled with PUFAs but that's what my budget allows for). I know ground beef is processed so I think the protein is more accessible/digestible and maybe that's somehow bad. But it's what's in my budget.

I want to drink throat clearing tea but it has licorice, and apparently, that pushes potassium out of the body. I wonder if it could be dangerous. I think it would be fine but I'm cautious, especially since I can't afford to play with my electrolytes.