Like the illusion of Wall Street, with its vast and powerful investment banks, now shuttered, China too is an illusion perpetuated by the Globalists that gave us the 15,000 mile Caesar salad, poisoned cat food and lead based paint on babies' pacifiers. Like the illusion that money would come from thin air to always push housing prices higher, China has spent a generation pursuing its illusion. Pursuing an unattainable dream to be like the West, while 6000 years of its carefully shepherded top soil blows into the sea.
Joined: May 24, 2008 Posts: 129 Location: Park County, Wyoming
Posted: Fri Jul 25, 2008 9:04 am Post subject: Spam and Crackers
Spam - According to Hormel's web site... Spam has NO expiration date, (as long as it is stored under reasonable conditions).
MRE Crackers - Emergency Essentials is running a good sale on these. Buy at least 6 30-packet (2 crackers per packet) bundles and the price is $10 per 30, plus free shipping. Long Life Food is selling MRE cracker packs at 50 packs for $35, plus shipping. That puts the per cracker price from Emeregency Essentials at 17 cents, and from Long Life Foods at 35 cents (plus shipping).
The crackers aren't bad either. Not Keebler quality, but nutritious ...
link to nutrition info - Nutrition Info _________________ Be yourself... Everyone else is already taken.
Posted: Fri Jul 25, 2008 10:53 am Post subject: Re: Spam and Crackers
WyoDutch wrote:
Spam - According to Hormel's web site... Spam has NO expiration date, (as long as it is stored under reasonable conditions).
I appreciate their honesty, unusual in the processed food industry.
From a nutritional perspective it's obvious there is nothing to go bad. Carbohydrates, fat/oils, and protein/amino acids can't simply disintegrate. Into what? What little vitamin content there was left after processing is probably of little consequence anyway.
The expiration dates on canned foods is a marketing device. It suggests the stuff was fresh to begin with. But it will keep you alive indefinitely as long as the container's integrity is maintained and pathogens and oxygen are kept out. This is why I can my own food in glass and keep it in the dark.
That and a handful of grass for vitamins will keep you going long into the breakdown and even zombie phase. _________________ ree rah rip ram. sunofabitch godamn. hidey didey christ almighty. rah rah crap
Joined: May 24, 2008 Posts: 129 Location: Park County, Wyoming
Posted: Fri Jul 25, 2008 5:10 pm Post subject: Re: Spam and Crackers
Sir William Edward Parry made two arctic expeditions to the Northwest Passage in the 1820's and took canned provisions on his journeys. One four-pound tin of roasted veal, carried on both trips but never opened, was kept as an artifact of the expedition in a museum until it was opened in 1938. The contents, then over one hundred years old, were chemically analyzed and found to have kept most of their nutrients and to be in fairly perfect condition. The veal was fed to a cat, who had no complaints whatsoever.
As cans traveled over land and sea, can making spread as well. In Germany, where tinplate had been invented hundreds of years earlier, tin cans were made by hand by plumbers—artisans who, in those days, worked primarily with lead, zinc, tin and other metals.
The father of the can manufacturing industry in the United States was an Englishman who immigrated to the new country and brought his newfound canning experience with him. Thomas Kensett set up a small canning plant on the New York waterfront in 1812 and began producing America's first hermetically sealed salmon, lobsters, oysters, meats, fruits and vegetables. Kensett began his operation using glass jars but, finding glass expensive, difficult to pack and easily broken, soon switched to tin. He and his father-in-law, Ezra Daggett, were awarded the U. S. patent for preserving food in "vessels of tin" by President James Monroe in 1825.
Joined: May 24, 2008 Posts: 129 Location: Park County, Wyoming
Posted: Fri Jul 25, 2008 5:23 pm Post subject: Re: Spam and Crackers
pstarr wrote:
This is why I can my own food in glass and keep it in the dark.
Canning is the next rung on my ladder of rediscovering skills that I had/observed/knew about in the heady days of my 1950's youth.
We have a glass-top electric range in the house... that range is worthless when it comes to pressure canning. Out in the summer kitchen, we have a propane fired 20-inch range/oven. It "could" handle the task of firing up the pressure canner, but we decided on a different approach.
We bought a propane burning "King Kooker Jet Burner" to use when pressure canning. It sits outside, which eliminates all that heat and humidity indoors, and more importantly, generating 105,000 BTU's... really puts out the heat.
Anyway.... we raise turkeys and are planning on butchering, boning and canning one of the older toms. _________________ Be yourself... Everyone else is already taken.
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ree rah rip ram. sunofabitch godamn. hidey didey christ almighty. rah rah crap 
