I drain it. I don't take out the fatt. But you could.

Also great way to do this meal. In a major food shortage situation, balance your meals by cutting back here or adding there. Tweak all these meals as you see fit. Most of my videos err on the side of "the minimum caloric intake" such that carrots are saved for another meal. But yep... undoubtedly good to add carrots. I like mushrooms in it too. But not for everyone's taste.

I love it. It's compact. It's powered by 1 AAA battery which is the best feature. And it's a good mid level as far as brightness is concerned. There's not a huge difference between the high and low brightness settings, but enough to notice a difference. Whatever brightness setting it turns on to when I turn it on is usually what I stick with. It won't light up a whole room and it won't give you a discreet small brightness. But it's great for all the in-between stuff when you just need a flashlight. I actually really like it. Worth the money, does the job, compact, durable!

@@elguicho9 awesome thanks for your mini review !

Sounds great! Thx.

@@elguicho9 here's one that there's 2 versions of.. Corn beef hash. 1 can corn beef broken up in skillet small pcs.3 cans diced potatoes minced onion flakes and powder. Just enough water to cover the ingredients. Cook over medium heat.. Stirring occasionally until it cooks down and thickens a bit. Turn off heat and season with salt and pepper to taste. The next one is exactly the same except you put it in a Dutch and add water to fill pan 2/3 full.. Boil until hot. Turn off heat and season with salt and pepper to taste.. This is a soup and I serve it with cornbread.. You could even use Jiffy mix for that.

Sure. Think bread pudding consistency. Kind of a thick, moist substance. Thicker than mashed potatoes. The longer you cook it, the closer to cornbread it comes out. I have cooked as quickly as about 10 or 15 minutes and it was a bit wetter, or as much as about 20 minutes and it was a bit denser/ dryer. I cook it on medium heat. Experiment. Try it wet, try it dry. I cooked in restaurants and on my own my whole life. I have always been a bit of an eyeballer. Hope that helps.

Also, I have a video on that dish where you can actually watch me cook it and see the consistency. I serve it with spam and a can of veggies for a complete meal.

kzbin.info/www/bejne/ipLVgmt4bKt2la8

Thank you!

Thanks for the info! We will try some of these for sure and maybe even make videos on them.

@@elguicho9 My shelf stable pantry is just like your's. I've planned 2 full meals a day, breakfast and supper with a treat/desert twice a week. I have various other foods for a 3rd meal such as soup, raman and canned pasta's like spaghetti'o. Calories, nutrition and variety are what I'm aiming for. My challenge is reducing sodium!

@@shirleyshirley4188 my regular cooking tends to be low sodium. Also, many of my canned goods have flipped over to low sodium. Not sure how to reduce sodium in the items that only have high sodium content. But I will let you know if I figure that out.

Thanks Darnell! I recently have been having issues with my home internet. Will be uploading soon after we upgrade.

I can surely try. I might need a reminder if it's not done in the next few days.

Small cans (and jars too). Great for pizza. Great for soups and stews.

Hey there. So glad you are using these ideas. YES, I would add the 2 full cans of fruit to the Jello quantity shown in the video. It came out perfect! Personally I would less or no coconut at all to the Jello Salad. But it was ok with the quantity I used.

@@elguicho9 Thank you

Great! Remember to keep your stock rotated. That means you get to eat some of them!

@@elguicho9 with my tiny house, I don't have a formal pantry. I have food stored in various places, making it more difficult to track expiration dates.

@@tinatacklesit1448 I have a bout 5 places I store food. 1. A working pantry. 2. An overflow tub for that pantry. 3. A Long term area. 4. a 2nd long term area. 5. A 3rd long term area. For similar reasons as you. No one area is big enough for everything. So each area has stuff organized by date and when something runs out in the working area, I only have to go to one spot to refill it. Then at grocery day I restock only the long term areas and rotate new stuff to the back. Not sure if that helps.

We ate the apple crisp warm. Would have been great with vanilla ice cream, but there's a good chance that people won't have vanilla ice cream in a grid down situation.

It's good. It would more than get you buy in a supply shortage. However, most people will surely add their own touch. Experiment with shelf stable seasonings. Experiment with the amount or different types of thickeners. And yeah...hatch chili's would be a great addition as well. Thanks for watching and commenting!

Basement temp. Cool and dry. Also, away from constant light. Though light doesn't matter too much in metal cans.

Of course! That all works. The idea with most of these is for survival. Generally you won't be too picky when you are starving. But absolutely, experiment with your favorite seasonings. Everyone should put their own flare into them. They say...stock what your family eats. And if you typically would add those seasonings to a pot with fresh ingredients, it usually means you can do the same to this variety.

True!

Depends on what you like. The Dinte Moore is saltier and thicker. But you could work on the thickening of the stew with experimentation. The Dinte Moore is like gravy with a few chunks in it. My stew has way more stuff in it. Both taste just fine. Mine is more like homemade.

Thank you!

The dried onions would bring so much to this. Great suggestion!

Good call! Thanks!

Thanks and welcome!