❤😊 I am very surprised dandilion greens were not mentioned, either as salad greens, or cooked in a bit of bacon grease over sautéed onion and garlic. Great over toast, mashed potatos, or rice. Or all by themselves in a pinch. Dont forget the flowers, dried for tea making. Or fresh to make jelly with, see recipes.
Claypot refrigeration, actually was a thing ... Canned bread, was actually popular during rations Peanut butter jelly, sliced banana toast Skunk stew, yes in a pinch ... remove scent glands first Skunk being preferable meat compared to raccoon Preserving food in jars, by covering wix wax
THE LIST ACCORDING TO THIS VIDEO Pemmican Mormon Johnny cake, baked or fried Pine resin chewing gum, mixed with bee wax Smoked pork, salt pork, country ham Dried meat, jerky made with deer or elk Every part of the animal was used, no waste Honey, honeycomb Acorns, acorn flour, after soaking the tannins out Choke cherries, for syrup making Corn, nixtamalization to make massa Green corn tamales done in corn husk Bean bread, adding corn, by the Cherokee, Sassafras roots, for tea 🍵 Corn dodgers, made over the fire, served with syrup or gravy Sourdough starter, for bread making
Hominy grits, hulls removed after soaking in lie. Grits, loved allover the Southern USA. Smoking meat to preserve it, also fish, duck, etç Salt pickles, diverse vegetables, cabbage, beets. cucumber Apple Cider Vinegar, diverse uses Boiled peanuts, salted, made to last long periods Pork skins fried in rendering fat, cracklings or chicharones Parched corn, made to last without refrigeration Dried fruits, plums, figs, raisins, etc Dried mushrooms, sliced and dried in the sun, or low heat Canned sardines, even in the 18hundreds, long lasting Butter milk, lasts a few days, longer than milk Sugar used to preserve fruits Canned minced meat, long lasting Cheese, eggs, scrambled eggs with cheese Animal hooves, with vinegar, cooked slowly
Dustbowl meals Campbell's soup, chicken noodles or tomato Egg salad, add mayo, to eat on bread Dandilion coffee, made from roasted roots Chicory root combined with Dandilion roots, roasted☕ Lard, used to preserve meat in fat, also to cook with Canned foods, pork ribs, Vienna sausages. Grrilled cheese sandwiches, comfort food Tumbleweeds, very fibrous edible green leafes, boiled first, then to be cooked in casserole dishes Meat, preserved carefully to avoid batchulism King crab, used to be abundant, also sold canned then Cooked into many kinds of dishes Macaroni & cheese, originated then Insects, cridy fried grasshoppers, revenge dining were washed, marinated, fried Dried herbs, used in cooking, and other uses Chamomile, peppermint, lemon balm Casserole dishes, like beef stroganoff Buttered noodles, with scrambled eggs, vegetables (Blood gravy 🤢🤮🤮🤮 mixed with flour, milk)
That was about pounding something into a flour, a traditional way also practiced by African traditional people. It does make sense, and was done here in North America as well.
the amish have spent generations mastering true self sufficiency after reading the hidden amish handbook i finally understand how to live without relying on broken systems
anyone reading this go find the hidden amish handbook that is the one book that truly opened my eyes to how fragile modern life is and how to break free from it
i have read countless books watched endless youtube videos from so called survival experts but the hidden amish handbook by daniel miller is on another level if you want real self sufficiency this is the book to read
i pray that everyone reading this finds security and peace in their lives what helped me was applying the self sufficiency secrets from the hidden amish handbook
❤😊 I am very surprised dandilion greens were not mentioned, either as salad greens, or cooked in a bit of bacon grease over sautéed onion and garlic. Great over toast, mashed potatos, or rice. Or all by themselves in a pinch. Dont forget the flowers, dried for tea making. Or fresh to make jelly with, see recipes.
for everyone reading this finding the banned book called the hidden amish handbook should be your top priority
Claypot refrigeration, actually was a thing ...
Canned bread, was actually popular during rations
Peanut butter jelly, sliced banana toast
Skunk stew, yes in a pinch ... remove scent glands first
Skunk being preferable meat compared to raccoon
Preserving food in jars, by covering wix wax
THE LIST ACCORDING TO THIS VIDEO
Pemmican
Mormon Johnny cake, baked or fried
Pine resin chewing gum, mixed with bee wax
Smoked pork, salt pork, country ham
Dried meat, jerky made with deer or elk
Every part of the animal was used, no waste
Honey, honeycomb
Acorns, acorn flour, after soaking the tannins out
Choke cherries, for syrup making
Corn, nixtamalization to make massa
Green corn tamales done in corn husk
Bean bread, adding corn, by the Cherokee,
Sassafras roots, for tea 🍵
Corn dodgers, made over the fire, served with syrup or gravy
Sourdough starter, for bread making
Hummm... that chock cherry looks a lot like crab apples... maybe different pics?
Hominy grits, hulls removed after soaking in lie.
Grits, loved allover the Southern USA.
Smoking meat to preserve it, also fish, duck, etç
Salt pickles, diverse vegetables, cabbage, beets. cucumber
Apple Cider Vinegar, diverse uses
Boiled peanuts, salted, made to last long periods
Pork skins fried in rendering fat, cracklings or chicharones
Parched corn, made to last without refrigeration
Dried fruits, plums, figs, raisins, etc
Dried mushrooms, sliced and dried in the sun, or low heat
Canned sardines, even in the 18hundreds, long lasting
Butter milk, lasts a few days, longer than milk
Sugar used to preserve fruits
Canned minced meat, long lasting
Cheese, eggs, scrambled eggs with cheese
Animal hooves, with vinegar, cooked slowly
Dustbowl meals
Campbell's soup, chicken noodles or tomato
Egg salad, add mayo, to eat on bread
Dandilion coffee, made from roasted roots
Chicory root combined with Dandilion roots, roasted☕
Lard, used to preserve meat in fat, also to cook with
Canned foods, pork ribs, Vienna sausages.
Grrilled cheese sandwiches, comfort food
Tumbleweeds, very fibrous edible green leafes, boiled first, then to be cooked in casserole dishes
Meat, preserved carefully to avoid batchulism
King crab, used to be abundant, also sold canned then
Cooked into many kinds of dishes
Macaroni & cheese, originated then
Insects, cridy fried grasshoppers, revenge dining
were washed, marinated, fried
Dried herbs, used in cooking, and other uses
Chamomile, peppermint, lemon balm
Casserole dishes, like beef stroganoff
Buttered noodles, with scrambled eggs, vegetables
(Blood gravy 🤢🤮🤮🤮 mixed with flour, milk)
? Why keep switching to Africa in photos?
That was about pounding something into a flour, a traditional way also practiced by African traditional people. It does make sense, and was done here in North America as well.
Many of the pictures dont go with what they are talking about. So sad!
the amish have spent generations mastering true self sufficiency after reading the hidden amish handbook i finally understand how to live without relying on broken systems
its crazy no one here is talking about the hidden amish handbook
anyone reading this go find the hidden amish handbook that is the one book that truly opened my eyes to how fragile modern life is and how to break free from it
i have read countless books watched endless youtube videos from so called survival experts but the hidden amish handbook by daniel miller is on another level if you want real self sufficiency this is the book to read
i pray that everyone reading this finds security and peace in their lives what helped me was applying the self sufficiency secrets from the hidden amish handbook