Matt Gone • Blog
My emergency food pantryDate Created: Wednesday, Dec 9th, 2009 6:39 PM
I have 15, 5 gallon buckets of different flours and grains, potato flakes, and 11 more buckets filled with different kinds of gourmet rices. The rices are in all colors. 6 kinds of brown rices, some Asian rices in reds and blacks. All kinds of sushi and sticky Thai rices. Even 50lbs of Uncle Ben's parboiled standard white rice. 27, - 5 gallon special sealed bucket in a closet. There are 21 gallon containers of all kinds of strange baking or food items. I have jerkys stored in salt that will last 50 years on my shelf with no change. Between the beans, grains, flours, and rices, I have enough dried food to live for 1-2 years if I suffer economic disaster. Food stamps never cover enough.
All of this food cost me $900. I have saved over $2K because I bought in bulk, and tend to not go shopping very often. I will save over $4K on this investment. There is 90lbs of meats stored in my apt. I bought ham at "black friday" prices and bought a case or, 32 lbs. I'll cube a gallon and store in salt/sugar/orange peels. It will last a long time. Just take a bit for the bean pot. No need to spice or add salt. I also like the flavored salt to cook with. I'll add Chinese 5 spice powder to salt mix for tossing with rices for stir fry's. I have 50 cans of stock for soups with it.
40 lbs of pastas. 40 lbs. of Asian noodles, and 200 bags of Ramen Noodles for safety. Bags and bags of dried foods. About 100 cans of veggies and other fun stuff. 2 freezers bursting with frozen veggies and other supplies. A cabinet of sauces+ spices. 90 lbs of meat in super long term storage. 40 lbs at 15 below 0 degrees. It will last years. Cans and cans of odd foods. Corn flours in blue and yellow help round out the diet.
I buy dry milk in bulk. Make it into yogurt. Make the yogurt into yogurt cheese. then it is inoculated with the enzymes, and aged in my own home cheese fridge. The whey from the cheese is added to beans to cook in. Massive vitamins in it.
I sprout my rices, and legumes for 10x the vitamin, and 3x the food volume power of not sprouting grains. They also cook in only 1/2 hour instead of 3 hours.
My breads and doughs are made by me. Pizza sauces too. Cheese too. I do not drink alcohol.
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