Saturday, July 17, 2021
daily actions toward becoming better prepared for societal collapse
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I’m
surely not the only one who hears about shortages (often ridiculous shortages)
and wonders, “Seriously? What’s next?” Apparently, people have started eating their
quarters again. My local stores are
requiring exact change again. A cashier
at CAL Ranch said that the bank was limiting them to two rolls of quarters per
day. Canning lids are still pretty much
AWOL here, thought I did see about a dozen boxes of wide mouth lids on the
shelf two weeks ago. Of course, nothing since
then.
Lately,
I’ve heard from numerous unrelated sources that this fall is going to be very
interesting, food-wise. We’ve all read
about aluminum and plastic bottle shortages.
Last week I first heard about vinegar shortages, and sure enough, there
was hardly any white or apple cider vinegar on the store shelves the next
day. Just an hour ago I learned that
garlic and onion powder are in short supply.
Previous
posts have covered how to make your own ketchup and mayonnaise. It’s now mustard’s turn in the limelight. Here are two options.
Quick
Mustard
¼ cup
dry mustard powder
2 tablespoons vinegar (apple cider, white wine, or sherry)
2 teaspoons warm water
1 teaspoon kosher salt
Combine all ingredients in a small, non-reactive bowl and
stir to form a smooth paste. Add a
little more water if necessary. Let sit
10 minutes. Store the homemade mustard
in the refrigerator for up to three weeks.
Basic Yellow Mustard
½ cup yellow mustard seed powder
½ cup water
1/3 cup apple cider or white vinegar
1 teaspoon all-purpose flour
¾ teaspoon salt
¼ teaspoon turmeric
1/8 teaspoon garlic powder
1/8 teaspoon ground sweet paprika
Combine all ingredients in a small saucepan and whisk until
smooth. Bring to a boil over medium-high
heat and boil for 7-8 minutes, stirring frequently.
Remove from heat and let cool 5 minutes. The mustard will slightly thicken during this
time; it won’t completely thicken for another 24-72 hours. Do not add more mustard powder to thicken
it. Be patient instead.
Transfer the cooled mustard to sterilized canning jars (1
half-pint or 2 four-ounce jars).
Homemade yellow mustard will keep for up to 12 months in the
refrigerator. To store for longer
periods or to give as a gift, leave ¼” headspace and process in a boiling water
bath for 5 minutes.
Mustard needs a couple of days to mellow in flavor. Be sure to prepare these recipes at least 24
hours in advance. A full three days
would be better, if possible.
For further reading:
https://www.thespruceeats.com/variety-of-mustard-recipes-1327641
Folks, when dealing with the current “shortages,” don’t forget the single-serving packets of condiments. Whenever I buy fast food, I ask for extra mustard and ketchup. If they have mayo I ask for that too, as well as salt and pepper. Even if you only hit places like this once or twice a month the “extra” adds up. If you think this is stealing, look at how much you paid for that burger, fries, and soda, and tell me who the thief is! The stuff keeps forever this way, and using a little won’t affect the rest.
Saturday, July 17, 2021
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