Spices, sauces, etc for rice, beans and pasta question
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Spices, sauces, etc for rice, beans and pasta question

This is a discussion on Spices, sauces, etc for rice, beans and pasta question within the Food, Health and Fitness Survival forums, part of the Survivalist, Prepper, Bushcrafter, Forest Rangers category; Many of you are storing rice, beans and pasta. What are you storing to add flavor to this dishes?...

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Thread: Spices, sauces, etc for rice, beans and pasta question

  1. #1
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    Spices, sauces, etc for rice, beans and pasta question

    Many of you are storing rice, beans and pasta. What are you storing to add flavor to this dishes?

  2. #2
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    We have many pounds of Salt and Sugar put up for long term storage and plenty of Soy Sauce which lasts a long time. Although we have a cabinet full of retail sized powdered spices we realize that they have a shelf life but I'm betting on most still tasting good up to 5 years so we've put some in mylar with O2. I have no idea how long they will last after 5 yrs.

    Also;

    Seeds of various pepper and tomato plants
    Vinegar
    Powdered Butter in #10 cans
    Powdered Milk in #10 cans (to make poor man's cream sauce etc)
    Lots of #10 cans of dried/freeze dried fruit (to make fruit sauces if need be)

    Just to name a few things.
    Last edited by Slippy; 10-23-2016 at 10:01 AM.
    inceptor, dwight55, Sonya and 2 others like this.

  3. #3
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    I need to get more and I am not very creative but...

    Cream of chicken/mushroom soup for pasta sauce.
    Soy sauce to make fried rice or chow mein out of spaghetti.
    Tomato sauce and chili seasoning for refried beans and chili.
    Italian dressing for pasta salad.
    Chicken and brown gravy mix.
    Chicken/beef/vegetable bouillon.

    I also want to stock up on instant mashed potatoes as an alternative to rice/pasta, and dehydrate some cubed potatoes. I have also heard some folks stock up on chunky soups and put them over rice or pasta.
    Last edited by Sonya; 10-23-2016 at 10:12 AM.
    inceptor likes this.

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  5. #4
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    I have commercial canisters of spices I use all the time.

    Some of them are 20 years old such as parsley, thyme and oregano.

    Have had no problem with any except powdered onion and garlic, turns into a brick after about 3 months after opening.

    I think I have every common herb and spice except for saffron.

    Today, my cooking has turned into a more simple affair, this morning crock pot beef stew was put up.

    That stew is for watching TWD tonight.

    Bullion cubes have a relatively short life, I keep them and other bases in the refrigerator.
    Last edited by SOCOM42; 10-23-2016 at 10:14 AM.
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  6. #5
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    Definitely putting back salt, black pepper and so forth. I also have herb seeds in the freezer to grow fresh additives for flavor. Estimated shelf life of frozen seeds is 5 years by what I have read.
    Blessed be God, my rock who trains my hands for battle, my fingers for war. Psalms 144:1

    Victory can depend on a dog or a goose---Napoleon

  7. #6
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    Quote Originally Posted by Sonya View Post
    I need to get more and I am not very creative but...

    Cream of chicken/mushroom soup for pasta sauce.
    Soy sauce to make fried rice or chow mein out of spaghetti.
    Tomato sauce and chili seasoning for refried beans and chili.
    Italian dressing for pasta salad.
    Chicken and brown gravy mix.
    Chicken/beef/vegetable bouillon.

    I also want to stock up on instant mashed potatoes as an alternative to rice/pasta, and dehydrate some cubed potatoes. I have also heard some folks stock up on chunky soups and put them over rice or pasta.
    You can buy #10 cans of dried potatoes cheaply, I have 6 cases of Rio brand, came from Cisco..

    We use the chunky soup/ rice mix here, extends the servings.

    Also use Rotini for the same.
    Sonya likes this.

  8. #7
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    Don't forget the Tabasco sauce. (It has a variety of flavorings)
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  9. #8
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    keep plenty of condiments type like catsup, mustards, BBQ sauce, steak sauce, hot sauce, salad dressing, mayo, ect ect .... there's seasonal stock up sales to hit & load up on ....
    inceptor likes this.
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  10. #9
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    Well every old codger in God's Country was raised on Pinto beans. So we still eat them 3 times a day and twice on Sunday. Best cooking spice for those things is salt. My Mama in law made the best and she used salt and water. Now is somebody wants some exotic flavor on em..they can put it on their portion and dont be inflicting pain and agony on innocent bystanders who happen to eating from the same pot. Being non Eyetalians we dont eat much pasta..but I sure love Pasta Putaneasca..and that takes garlic..tomatoes..basil and a can of anchovies and some Greek Olives. They stole everything from the Greeks ya know? That works better on shells than on the long skinny stuff..even though they are both from the boiled dough food group. I have posted a special non cook version in the recipe but looks like some jack booted thug done knocked that in the head. So here tis. The recipe came from some lady on the TODAY show quite a while back. Now a person do still need to cook the pasta of course..lol.


    Quote

    PASTA PUTTANESCA

    1-2 bunches fresh basil, unwashed, leaves rolled and julienned (I like
    lots!)
    1 1/4 - 1 1/2 c good quality olive oil
    3 c or more tomatoes, cherry or Roma, but at least vine-ripened, not
    hothouse
    Mashed anchovy filets (I use probably 12-14) to taste, or anchovy paste to
    taste (really, they're not overpowering, very mellow in the finished
    product,
    not fishy)
    One entire bulb (not clove) of garlic, peeled and chopped or pressed
    1 1/2 c good quality Greek black olives, pitted (do not use canned!)
    Dash of red pepper flakes (optional)
    Freshly ground black pepper to taste (optional)
    Julienned roasted red pepper to taste (optional)
    Capers (optional...not too many, the anchovies make it plenty salty)
    @ 12 oz. dried pasta*
    Freshly grated Parmigianno-Reggiano cheese

    In a covered casserole, mix the olive oil, garlic and black olives. The
    olives can be easily pitted just by squeezing them between your fingers. If
    using cherry tomatoes, cut in half. Any larger tomatoes cut into small
    wedges. Add along with the anchovies or anchovy paste and basil leaves, and
    any other optional ingredients you decide to add. Mix in the morning on a
    sunny summer day and leave it to sit outside in the warm sun all day in a
    covered casserole. In the spring or fall, it can be 'cooked' in a warm
    sunny spot in front of a closed window. It can also be warmed in a slow
    oven until heated through. You don't want it to be hot.

    Cook your pasta al dente and drain. Pour sauce over, add parmesan cheese to
    taste, and serve with good crusty bread to mop up the extra sauce.
    Leftovers keep well under refrigeration for 1 week. Just warm to serve.
    The flavors just keep improving. Remember, never serve hot.

    *Use a pasta such as shells, bowtie, orecchiette or even penne...something
    that will soak up and hold the sauce. I think this is a very sensual, sexy
    dinner for two people to share with a good bottle of wine. Don't cut the
    bread, just rip pieces off...the jagged edges catch the sauce better.

    I do all the things I have listed as optional, but it's a matter of taste.
    Try the sun method if you can...I think it tastes better, but it may be all
    in my head. (quote)

  11. #10
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    Fortunately for me, . . . when I look at a recipe, . . . it has to be simple.

    Mostly because I have simple desires, . . . simple tastes, . . . simple needs, . . . and probably simple minded.

    Toss an onion or garlic into just about anything, . . . it'll taste better.

    If that don't work, . . . add some tomato something: juice, sauce, paste, slices, . . ..

    As a last resort, . . . don't put any of that stuff in, . . . just Hershey's chocolate syrup.

    One of the three will help just about anything anyone like me wants to eat, . . . except of course black eyed peas and liver, . . . they're best just buried under the fire, . . . and don't bother digging them up later.

    May God bless,
    Dwight
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