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Well, never actually thought about it that way but..... ugh....
passing a joint aint the same as kissing
Ok Folks, here is the result of the potato's freeze dried. They are very light and somewhat crumbly. They won't break at the touch but you could crumble them pretty easily if you wanted to. I was curious what it would be like popping one into my mouth like it is. I was afraid it'd be like gulping a tablespoon of flour, where it sucked all the moisture out of your mouth, leaving you gasping, but it was not like that at all fortunately. They are kind of like Biscuits, just a bit crumblier,..... well.... and dryer too. They will rehydrate in your mouth and you will taste all the flavors of them.
The above worked ok, but potato's are really supposed to be eaten hot, so I poured a little boiling water on them. They sucked the water up like a sponge! It didn't take much water at all either, maybe a teaspoon full. Excess water will lay in the dish so when reconstituting your food, go very easy on the water, you don't want to turn your meal into soup.
They tasted exactly like when I took them out of the pot when I made them! All the flavors, the cheese, the garlic! and everything came rushing back at me, and the aroma even came off them like they were fresh baked.
As for popping foods right into your mouth. Pretty much anything can make a tasty snack but Id have to honestly say you should probably just save that for fruits, maybe veggy snacks / sticks and possibly candy / ice cream items. Meat's are not bad either but the texture is a bit odd until you get used to it.
I will attach 3 pictures. 1 of a hunk of dehydrated taters on a dish to show what they look like. 1.after I poured a tiny bit of water on them and they are ready to eat again, it took literally maybe 20 seconds to re hydrate. and 1 of them sealed up in a vac pac bag. They recommend that if you are going to store food long term, ie years and years to put an oxygen absorber in the bag with your food to help prolong its longevity but if you are only doing storage for a year or so, vac sealing and lighter weight bags work just as well. (so do mason jars BTW)
This food Freeze Dryer is a huge boon to the Prepper, you can make you OWN food, and you know exactly what is in it, because YOU put it in it. It's a heck of a lot cheaper than the store bought stuff or MRE's and you are not limited to a few chemical packed items. Your choice of meals is limitless.
For those who can their food, while it is a bit more expensive up front, the food lasts a lot longer, and it's an easier process overall and you don't have to worry about Botulism. You don't have to worry about clunky mason jars to hit the floor and shatter either. It's a lightweight plastic bag.
For those who live in Hurricane areas. When the power goes out for a week, can you get hot water somewhere? If the answer is yes, then you have FULL HEALTHY meals right at your fingertips. No garbage in a bag, no 5 dollar a packet MRE's, but real food to keep your family fed for a few days or a few weeks even. How long it lasts is up to how much you decide to store away. By the Way, Freeze Dried food does NOT require a freezer to keep fresh, unlike frozen food. When your generator dies 3 days into the hurricane, so much for all you food being safe... not a problem if you have a freeze dryer.
This also great for camping trips or hiking and trail snacks.
If you were interested in learning more about a food freeze dryer. Here is a link to a good place to buy them at
They are having a sale right now until I think December 5th, so you will get them probably at the lowest prices you will see all year. I called them on the phone and talked extensively before I bought mine, they are very helpful at answering questions you may have.
Also, if you own a business, depending on what kind of business, and your business model, you can also possibly write this off on the business too to offset the price a bit.
If you have any questions, please feel free to ask here and I will be happy to try to answer them for you. I .. man I am falling in love with this thing.
I went fishing today and am going to smoke some fish and shrimp that we caught. I will dry those next and put up a cleaning video for you too.
#foodpron @FreezeDry I love mashed potatoes. Unfortunately they are a pain in the butt to peel. What I did was just quarter them to cook them, and then ran them thru a ricer, removing the peels from the ricer every batch. The peels I put aside.
I don't just do potato's I love to load them up with plenty of other goodies. I typically will put Butter, Fresh Garlic (lightly roasted in either Walnut or Macadamia Nut oil), Sharp Cheddar Cheese, Sour Cream, and Heavy Cream in them. The cream helps with the creamy flavor and helps thin them out a bit to mix everything too.
Now the peels, most of the vitamins are in them I am told, plus I don't like to waste food. What I did was I put the peels that I removed from the ricer, into a food processor, along with a little of the Cream I was using to give them mobility, and ground them up into a fairly small consistency. I was thinking of possibly just using the egg beater, which is standard when making mashed potatoes but that would not grind the peels up into small enough pieces I did not believe, so went with the food chopper / processor.
This I then mixed into the potatoes with the rest of the ingredients and mixed them all up very well with a big spoon. The nice thing, is the peels, this way you can make them as big or as puree'd as you want them to be.
The picture you see is the potatoes in a plastic bag, which is how I store them in the fridge for future use. It doesn't look nearly as good as it actually is to eat!!
What I plan on doing here now is, I am going to make patties out of the tater's and then freeze dry them, to see how they turn out. I think they'll turn out pretty darned good. Then just add a bit of hot water and you have instant potatoes better than any box could ever hope to produce!!
Please let me know what you think in the comments section.
Picture says 1000 words. or in this case, never speaks again!
#EpsteinMurder The man was killed, everyone knows that. Now everyone wants to blame the Clintons for it. While it is entirely possible they had something to do with it, one must remember that this man had dirt on a LOT of influential people with a lot of power and money. If it was not the Clinton's there were many others who would just as happily had the act done as well to protect themselves.
Whether the Clintons did it or not, it was going to happen, and whomever did the actual hiring of the hit man, they had the blessings and probably the financing of several others to assist them. I guarantee they also have the protection of these people too, because if one goes down, they all risk going down.
Also, with this said, this is not just a 'Hillary' thing anymore. With all the others involved, we will probably never know who did it, there are too many high value names at risk with that info.
So I got to thinking, lets try some Beef Jerky. Not sure how it will turn out texture wise since traditional jerky has some moisture in it and freeze drying well.... doesn't. On a plus side, since it IS freeze dried, you don't have to worry about it going bad really, so don't need to drown it in a ton of salts and nitrates as preservatives like you do with jerky. I did marinate it though.
At first I was going to just cook up some Sirloins and then cut in strips and dry them, but in the process I found a bag of frozen meat pieces in my freezer. I remembered they were a denuded top round I bought a few months ago, these were some of the trimmings that needed additional cleaning but were not really enough for a meal by themselves so I bagged them for future use.
Then I remembered that I heard someone talking about vacuum marinating that it brings the flavors in really well and in short time too. Well waddya know, I have a BIG vac chamber.. my freeze dryer! I cleaned up the meat pieces and put them in a deep dish and put marinate on them and rolled them around real good and made sure they were mostly covered with it. I then took the trays out of the FreezeDryer and put the marinate bowl in there and went into manual mode and hit the vaccuum pump and let it set for about 10 minutes. It was crazy to watch. The meat with the marinate looked like it was boiling in there but the temp was cold! It expanded too like a sponge, wierd.
Ok sorry to get wordy but long story short, they turned out stupid crazy GOOD! The taste was through all the meat and it about melted in your mouth too.
So I have a bunch of bite sized meat hunks I am freeze drying to see if that is a suitable alternative for jerking the meat. I think it will work and worse case, you just add a spray of warm water and it redydrates into nice tender chunks of meat, unlike jerky which is always going to be like salted leather. I will post pics once they are done and let you know how it turns out!
#foodpron @hamonthegrill I have been using my free dryer to make portions of food that wile are ready to eat gight now, are instead l They are being freeze dried and bagged sometimes with the air removed from the package. Sealing then this
If you are smartr, you will make up a LOT of survival bags, each one capable of lasting years under their seal.It's not that had, just need someone who isn't a crack head to operate it properly nd be trustworthy on what goes in.
During a major event, food is going to turn scarce. Even if you have a quick stash to ride you over. Once you made those 196 pancakes, 4 lbs of back bacon and whatnot, what are you goig to do with it now? Ir your electricity is down, so is the fridge and freezer, now the stuff risks spoiling. THIS is wheRE you Freeze Dry it. Once the process is complete, the food will now last upward of 20 years ifyou handle it right and has full vitamin to it as well.
If you got animals you butchered, freezer works ok, but sucks a lot of energy to rujn. Jerking may work but is a bit odd and can get rancid. Freeze drying and bagging individual portions is the way to store it with no worries about freezers, ice or aything going away and rining your food. Once they are freeze dried, a little warm or hot water is all you need to bring them back, flavor and all.
Ill post later with more info on how to use the freeze dryer as a survval tool.
Well the squash and ham are done and I bagged them already. They are amazingly light, they feel like pieces of styrofoam they are so light and have kind of that scratchy feeling too if you rub them, like styrofoam. I bit into a piece of the ham and squash dried and well, it was odd, it was kind of crunchy, well, like styrofoam, but awesome tasting styrofoam!
To rehydrate I just put a little bit of hot water in a plate and let the meat soak for about 3 minutes then microwaved it for about 20 seconds to make it hot to eat. If it's still a bit crunchy just turn over in the water and let set another minute or so. Overall I probably should have waited 5 minutes to avoid tinkering with it, as it will only absorb what water it needs.
The most amazing part of it, the squash, tasted just like I pulled it off the grill. The texture was pretty identical, and the stunning thing, even the nuanced flavor of the hickory smoke in it was preserved. We have all tasted food with that artificial smoke flavoring in it and it's pretty disgusting. For those who have had the pleasure of eating a piece of meat that was properly smoked, and you taste that subtle flavor aspect of it, you will definitely appreciate how freeze drying maintained that subtle flavor and does not make it taste artificial or overpowered. The texture of the ham was pretty close as well to original. It was a little stringier but that may have been me not letting it rehydrate long enough.
I am still just stunned how good the food turned out and the fact that it has a shelf life of a few DECADES. Also, unlike canning and mason jars, if you drop it, it won't shatter and make a horrible mess. Being it's dried out, the worry about Botulism if you can it wrong is pretty much eliminated too. Now to figure out what I want to do next!
#foodpron @FreezeDry One of the things I love about the fall season is that all the squashes come into harvest. I love all sorts of squash, butternut, spaghetti, acorn, you name it and if you cook them right on a smoker and give them a little bit of hickory flavor in it, they are pure heaven! I must admit the squash was a little bigger than I anticipated so I ended up smoking the bowl end with a bit of brown sugar, butter, cane syrup home made by one of my friends down the road who grows his own sugar cane, and a touch of home grown garlic. The other one I cut into slices and quartered and put in a bowl with a bit of the same sauce slathered all over it and covered so it don't dry out. As anticipated they turned out awesome. The halves I let cool down a bit and was able to put them in the meat slicer and cut them into rings, which are now in the freezer for preps to freeze dry tomorrow.
The spaghetti squash came apart as they are apt to do, so what I ended up doing with that is scooping it out and making like patties ouf of it,kind of like squash hash browns. The Hickory smoke flavor and butter was just right on them and I can not wait to see how they taste once they are freeze dried. I really am interested to see if Freeze Drying does actually preserve all the flavors like they say it does.
I also made a ham as well, which was Honey / Mustard glazed with a bit of garlic and cajun spices to bring it up a bit. I did the ham with Maple and Cherry wood and it does best when you cut it all off the bone, and put EVERYTHING in a plastic bag in the fridge and let it set overnight. That way the smoke flavor, the cherry wood, and all the spices gets infused through all of it. I will also be freeze drying this to see how it works as well.
Stay tuned and I will post more pictures of the Freeze Drying process for you!
Please feel free to leave any comments or suggestions you may have.
Well I just picked up a new bag of coffee today that sounded really good. This one is an Indonesian coffee that is supposed to have a lot of Chocolaty flavors to it. I tend to like those myself :)
One thing you notice after a while, some of these bags have some pretty amazing artwork on them! I have given several to people who use them as like a decorative wall hanging or curtains in their hunting lodges etc.
Even without the artwork, the burlap bags are very useful. You can use then fishing to keep the sun off your crabs and them fighting w/ each other.
You can use them gardening, fill with mulch, helps keep it in one spot, stick your seeds into it and at end of year, bag is compost as well for next.
You can use them at church gatherings / carnivals etc for the kids to do their sack races in.
I use them on my boat as pillows of sorts to sit on, stuff a bag with more bags and you got a makeshift pillow so your butt don't get sore after sitting all day. If it gets wrecked, you don't feel too bad because it costs essentially nothing.
Either way, I try not to waste them, I really hate just throwing them away. Anyone who lives in the Jacksonville area or passing thru, HMU and Id be happy to give you a few.
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Dang! What an insane day behind the wheel of Marcel's stunning JDM Mk.4 Toyota Supra. As a street car this widebody, single turbo, and gun-metal grey bullet of an import is ready for just about anything to challenges it. With a 2JZ engine under the hood pushing 930 HP to the rear wheels, it's basically a massive handful at full boost and is a bomb waiting to explode (in the best way possible, that is). These cars always get my adrenaline pumping like almost nothing else on the road, and Marcel's build is easily one of my favourite big turbo cars i've ever driven! Hope you guys enjoyed it as much as we did. - Marcus :D
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Who can say no to this Italian dessert? Well, I can't and that's why we are sharing this easy and alcohol-free recipe. Details are down below here.
1 liter of milk | 4 cups | 6 water glasses
2 packages of lady fingers
400gr labne, cream cheese, Quark, mascarpone | 3,5 cups
250gr sugar | 2,5 cups | 1,5 water glasses
ca. 100 gr flour | 3/4 cup | 6 tbsp
2 tbsp coffee + some water to dissolve it
How to make it
1. Brew the coffee and let it cool down
2. Boil the milk, add sugar and eggs, while constantly stirring it.
3. Gradually add flour. The milk should get creamier, if still too watery add another spoon of flour.
4. Add labne or alternatives, mix until dissolved, turn stove off.
5. Get tray of choice, dunk lady fingers in coffee for 1-2 seconds and put in tray. Lay ladyfinger on the whole surface.
6. Add a decent layer of the cooked crème.
7. Add another layer of dipped ladyfingers.
8. Cover lady fingers with another layer of crème.
9. Let it cool off and put it in the fridge. Let rest for at least a night.
10. Serve with cacao on top.
* If your crème should get clumpy even after stirring so much (happens to the best) use your stick blender. If you don’t have a stick blender, you can keep it the clumpy way, as after resting you don’t feel the clumps anymore.
* Pure mascarpone can get really heavy, you can make a mixture of cream cheese and mascarpone or Quark or labne. Whatever you have at your disposal.
* Don’t put cacao over the tiramisu if you don’t intend to serve it directly. The surface of the tiramisu is wet and nobody wants a wet cacao coat.
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