The recipes and instructions are here: cityprepping.tv/3OoDikA ... Download the Start Preparing! Survival Guide here: cityprepping.tv/38C5Ftt - start your preparedness journey: cityprepping.tv/3lbc0P9 ... Ingredients and cooking instructions here: cityprepping.tv/3MGNofP
As one who use to fail miserably making biscuits I'd never want to make breads. Thanks to people like you posting videos, I am at least able to make beginner level edible breads. This was a wonderfully informative video, thanks!
Kris, I don't usually correct people's pronunciation of words, but since I happen to be a native here, I feel that I must. Beignets is pronounced (Ben-yayz) the "t" is silent. Sorry. Come down here and visit and I'll treat you to the real deal in beignets and cafe' au lait. 😊
If you have any food questions don't hesitate!! The Mrs and I have been practicing with low cost/pepper meals with foods & ingredients we would have access too in the event of shtf.
Excellent recipe for survival .... make sure you are setting aside food supplies .... I am lucky to be a member here .... I see many warnings of food shortages and poor-quality food ... please prepare for hard times.
City Prepper is my Spirit Animal! (Im a Chef) These are some fantastic recipes for an emergency situation. Heck, they're a great snack or meal, even without having an emergency with some good cheesy or savory dip, salsa, jam, honey, butter or gravy!
Let me make a suggestion for your frybread. The thinner you get the dough the better. The airy nature of real fry bread is only acheived by getting the dough thin. If you think the fry bread is too dense, then it wasn't thin enough. The recipe was more or less fine. I don't have a perfect recipe or anything but I have made and eaten a ton of fry bread and sopapillas as I am originally from New Mexico. I now live out of state and get cravings for fry bread. I have tweaked my recipe to be what I like but the real secret is in the thinness of the dough. don't let it sit after you roll it thin. Fry right away. It will stretch (no pun intended) your dough a lot further too. 4 cups all-purpose flour, 4 tablespoons shortening, 2 teaspoons baking powder, 1 teaspoon salt, 1 ½ cups warm water, Oil for frying. Mix. let sit for 20-30 min or so, Roll thin and fry. I make this every week. Good luck and eat good food!
@@phillipsnichole2857 raised eyebrows indeed. Lactose intolerance in the native populations is no joke. Cool water is the way to go. Also, milk is full of protein. Probably makes for denser bread.
My mother taught me to make the cornbread with added Parmesan cheese and bake in the oven until browned. Once cold it goes firm and you can cut into slices. I use a loaf tin.
Awesome change up in videos. We talk all the time of food preps buy we don't really do recipes using those preps. My canned food has a section where I will have 1 can each stacked of refried beans, red enchilada sauce, and a small can of fire roasted chili's. Add any meat or beans and that's a quick meal for a few people. I try to make sure I don't just get random stuff anymore for my limited space and have things that can go together. The great thing since I've been building my preps the last 4 months is I am to a point where the basics are covered and I can get more luxury type stuff. Even if you spend a extra 10 bucks on some canned meat or get a big bag of rice at the store on a quick trip it adds up. And don't forget seasonings! El paso has a big container of taco seasoning that is good on many things
We vacuum sealed rice in 1-lb packages. Every other package got a dried soup packet added before vacuum sealing - you know - the onion, beefy onion, or vegetable dry soups packets? If gives the option of plain white rice or rice with extra seasoning. p.s. The rice was put into a brown paper lunch bag before vacuum sealing since the grains can puncture the plastic "food saver" bag. I like how you organized your cans!
I have a repertoire of pretty simple pan breads which include chapati, naan, tortilla, crumpets and English muffins, and of course there’s pancakes and various fritters similar to the farl, all made in a cast iron pan. My Dad called a similar fry bread, fried scones here in Australia. There is so much you can make in a pan when you might not have access to an oven. The crumpets and muffins use yeast but they dont take too long to prove at all compared to a bread dough so I still think of them as quick breads. Crumpets and naan often have some baking powder added as well so you get the best of both worlds.
I hikes and camped on havasupai located near the grand canyon. It's owner by the havasupai tribe and there was a man there who made a very thin fry bread and spri led powdered sugar and cinnamon on it. So good! It was the side of a tortilla.
My mother would make fried 'mush' occasionally for my father and I. She would pour the mixture into a loaf pan and let set over night to firm. Come morning it was sliced about a 1/4" or so thick and fried until good and brown. It was so crispy and delicious with breakfast. I just may have to make some this weekend.
Where I live a basic bread is made with 1lb of flour, 2 Tbsp oil. 1Tbsp sugar, 1/2 tsp sslt and 1 to 1.5 cups of water to make a dough. Knead a little then roll into a fat ssusage and wrap in film to keep in fridge. When needed pull/cut a slive about 3/4 inch, roll it out to thin - locally this is pulled into shape so a bit lumpy and can have holes. Then deep fry. Some people cook then in the oven, fry in very little oil in a cast iron skillet. But it is delicious, goes great with my freshly laid eggs.
Tortillas are a great one! All you need is flour, water, oil, salt, you can flavor it however or keep em plain! If anyone has any questions regarding food my wife and I have a small business where we make everything from scratch, so I'm more than happy to help!
Do you happen to know the shelf life of cooking oil or Crisco? I don't store any oils because I've heard they go rancid quickly, and I live in the desert.
You could probably start your own channel. Simple "from scratch" recipes using foods from long term storage or fresh from the garden. I would definitely watch.
@customer5032 it depends on how well it's stored, if possible always store food in a cool dry place, preferably away from sunlight. Cooking oils have a shelf life of anywhere from 6 months up to 2 years. Each oil may have a slight difference in the exact time. Crisco on the other hand will be good up to a year after opening, and 2+ unopened. Not the healthiest thing for you but in a shtf situation you are going to want whatever you have on hand.
The cornmeal mush is about the same as the "Scrapple" I grew up with in Missouri. Add some shredded pork meat before pouring in to a pan to firm up. We'd fry as you show and then eat with some sorghum, molasses, Karo, or maple syrup. 'slurp'!!
After making fry bread that was like a dense hubcap for several years I asked the Navajo women who gave me the recipe why their bread was so fluffy. The said you have to use really hot water and let the cough test for an hour. I have a different recipe, 4 cups flour, 1/2 tsp salt, 6 tsp baking pd . 1/4 powdered milk (milk is optional) and 2 1/2 cups hot water. ( not do hot that it scald your hand). Let dough rest an hour and break off ito pieces- form the dough so it is translucent in your hand.
I’ve been baking bread for over 30 years…mostly sheepherders since it’s free form. These recipes are great . Thank you for sharing. I also make biscuits on stove in cast iron pan. Can’t wait to see more videos like the last two teaching different things. 😊
Hi Chris I'm native American Indian & make fry bread on a regular basis & it resonated with me when you made the comments about my/our ancestors 🙂 sometimes you can add any flavoring to switch it up, such as fresh minded mint, orange or almond extract etc or shake in a bowl of cinnamon & sugar for an easy dessert. Your information will save lives in SHTF situations whether natural disasters or war. Thanks for all of your work !!
This is the info we need! I had heard of these types of breads, but have never tried to make them. At least now I know what they are supposed to look like when they are done... thank you!
Great advice. As a terrible cook I can honestly say that the combination of frying combined with a spice rack, can turn a lot of bland things into a tasty meal. If you have flour, any form of tomato and some cheese, a nice greasy pan-fried is pizza is another way to consume your flower in a way that is a refreshing change, with the added bonus that it tastes like junk food whilst being relatively healthy.
Great timing. Been a long time since I have prepared anything like this and I want to get back to it. I used to do a lot of "breads" and such when I was very poor. I was already a prepper, so I had enough to get by, but I didnt buy bread and I sometimes just really needed to fill the belly on as cheap as possible. There is something quite comforting about these simple breads. Many times I would sit down to some fresh baked soda bread or bannock, enjoy with jam or simple gravy, or as a side to a bowl of simple soup or side of vegetables (canned, or fresh from my little garden). Now my stomach is growling. Thanks :D
Thank you for the video and recipes. I've been making different types of no yeast bread over the last 8 months. Everything I've cooked can be done over a fire mainly using cast iron crockpots and cast iron skillets. I tell my wife its my survival food for when the power goes out. The baking soda and baking powder can be vacuum packed and will last much longer than yeast. We vacuum packed all our flour, suger, salt, and powedered milk for the same reason. The other advantage of vacuum packing them is to put them into smaller amounts so if we need to trade for something, we have flour in 4 cup amounts and milk in 1/2 gallon amounts ready to go.
Going to try this fried corn mush! Other grid down bread options include steaming, which can be done with our power stations. I make Boston Brown Bread with a 500w hot plate, and Bluetti, with about 350 watt hours total.
The simplest bread to make is a journey cake. Take some flour, any type of flour from any type of grain, add salt to taste, and water. Make a dough, you can have it runny like a batter or thicker if you want, then cook it over a fire, on a oiled griddle, whatever. These are a bread that was frequently eaten in the 1700's. I as prepers, having all the cool gadgets is nice, but if we want to survive long term in SHTF situation, we need to look to how our ancestors did things.
that was (and still is) called "damper" in Australia & was standard food for drovers & others away from civilisation & constantly moving. where possible, they added powdered milk to it as well & if lucky, they also got some honey or occasionally jam to add to it & even potentially lard to use as butter. Flour & water was the norm & base though & it's wrapped in wet bark & put into the fire coals if no container is available, or wrapped around a green stick to roast over the fire. If sugar is available, that can be added to turn it into a desert instead of base food for variety, while still keeping it the same, cook anywhere food. Funny how different places have different names, but still the same food isn't it
@@mehere8038 Very interesting. Thanks! I wrote your comment ,(especially the cooking methods), down on a card & added it to my recipe box. Best wishes from South Florida, Stay Safe!
Thank you for these ideas! Desert Southwest friends, you can grind your Mesquite tree pods into flour. A 5 gallon bucket equals 1 pound of flour. I don't store flour in my preps for this reason. People up north can grind acorns into flour, but the tannins have to be removed.
You reminded me of fried mush and poached eggs as a kid before school. Also reminds me of my grandmother. You forgot johnny cakes. Simple enough to make and tasty.
great video. I would add learning how to make flatbreads like tortillas since they're inherently designed to be recipes of minimal ingredients and energy expenditure
I second that! Additional option I posted in another comment, is to wrap the bread around a green stick & roast on a fire, much like marshmallows are normally done. That's a very common way to cook damper in Australia, especially if missing the baking powder
Instead of parsley in the potato one, try it with chopped green onions. Onion pairs with potato so well, and will add some much needed flavor to a survival diet.
You can add Indian roti and stuffed paratha to this list. While roti made from wheat flour is plain it goes very well with any meat or vegetable curry. Parathas stuffed with any dried leftovers (including minced meat) or mashed potatoes, can be eaten with chutney or yoghurt.
My grandmother always made hot water cornbread or mayonnaise biscuits at the end of the month. That was when her money for food ran low. Two cups of self riding cornmeal and 1.5 cups boiling water and salt. Mix it up and fry it in oil. She used water, flour and mayonnaise. Kneeded it and baked it like normal biscuits. I didnt like the flavor but I ate it and was thankful to have it.
Chris I’ve always been the outdoor cooking husband. Lately I’ve been learning more and more about bread, biscuits, etc. So your post is perfectly in line with what I’m trying to learn. Keep ‘em coming! And thank you!!
@@lisapop5219I don't think you can cook with reconstituted powdered butter. I've read that it doesn't melt properly. Check into it for yourself, but I think you'll need a different fat for frying.
Traditional pancakes or waffles also work well as bread. You can also make tortillas from flour, water, salt, and a little fat. And if you have access to yeast, or have some sour dough starter on hand, you can make pita bread, English muffins, naan, and a lot of other traditional skillet breads. And you can also bake a traditional round loaf of bread in a Dutch oven on the stovetop or over an open fire. There are videos on UA-cam that will show you how to use a Dutch oven for baking, over a flame. And don't underestimate most quick-bread recipes or mixes. They don't have to be baked into loaves or muffins. You can use the batter in a waffle iron or make pancakes from it. You can also make Icelandic volcano bread with the pot-in-pot cooking method, nesting a smaller covered pot into a larger pot of boiling water. It takes awhile to cook though. Traditionally, this bread was made by setting a covered pot full of batter into one of the many natural volcanic hot springs found in Iceland, using the heat of the water (or mud) to cook the bread, overnight (or up to 24 hours). Without access to a hot spring, a larger pot of boiling water will be a good substitute, and just make the bread during the day, when you can keep an eye on it. Or if you really want to kill 2 birds with one stone, a large cast iron pot in a solar cooker can be used. Just fill it half way with all your stew ingredients (meat, veggies, water, seasonings, etc.), nest a small steel pot with the bread batter in the middle of it and push it down, cover the bread pot with its lid and then cover the cast iron pot with the cast iron lid, set it in the box of your solar cooker, early in the morning, and both your stew and bread will be ready, together, by dinner time, and you don't have to pay attention or do anything special to it, letting it slow cook all day.
Any of these would be a good addition with a meal. There’s something about having bread with a meal, especially in hard times. I added these recipes to my recipe book. Remember, if we have no technology, books and written or printed recipes will be a necessity. Thanks, Chris!
Nice, I have found that using one of those sandwich grills or george foreman grills can be used to make potato waffles after using the pulp after juicing the potatoes. Leaves the waffles, potato water and potato starch once it seperates out of the potato juice.. Also an ARGENTINAN girl showed me that Polenta bread recipe before, you can also make a sweet cake version of it. If you have a wood burning oven/stove/furnace... just water salt and flour standard bannock fire cooked makes an awsome pan bread in a cast iron skillet. Something is great about a flat bread that is cooked in a wood burning oven with open flame. You can even line the bottom of the skillet with dandelion leaves or fish skins if you don't have butter or anything to lube the skillet with.
Love it! I really like these short, one-topic videos. Also, some of that looks enough enough to put into my regular meal rotations (which is a great way to practice prepping skills).
Great video!!!! This is what I have been waiting for. I cook a lot and I am going to add these now so I can easily incorporate them into my prepper meals. I already make true Navajo fry bread and it can be used as bread for Navajo tacos , desert with honey and powdered sugar , or even in place of buns or bread.
Love these short-Ish practical how-to videos. How about a basic sediment filter for water to clarify water before putting it through your gravity filter/lifestraw/Sawyer etc.?
Thanks for the recipes and tutorials! The possiblities are endless with just a few ingredients! My preps include buttermilk powder, powdered egg replacers, condensed, powdered & shelf stable milk, shelf stable almond milk, cornmeal, oat bran, rolled oats and all types of flour - almond flour, protein flour, semolina, whole wheat, pastry whole wheat and unbleached flour. It's a good idea to practice now instead of waiting until an emergency, so I am going to try these plus a few variations with what I have on hand.
If you haven't considered it, pack most of that stuff in vacuum bags. We do our milk in amounts to make 1)3 gallon at a time. Most of our flour, Suger, and salt are also vacuum packed in smaller amounts so as not to waste it in the future if we only need smaller amounts. It also will make it easier to trade or give to someone a smaller amount for the same reason.
@@rumdog117 Thanks for the tips! Right now, the flours and other dry foods are all in one of the freezers. Everything I store is food that I use on a regular basis, so if it's on the shelf (like the milks) it will be used & replaced. I cook everything from scratch, so I go through a lot of these ingredients.
@@do-it-yourself-skills no problem. We've been storing extra in 5 gallon buckets that we vacuum pack everything and label and date it. We have about a 2 year supply of food it we didn't have to leave the house. Our biggest goal is to have food that we can use if the power goes out for a month to a year. From our point of view, the most vulnerable part of the system is the power grid. Have a good day.
@@rumdog117 How do you keep whole wheat and regular flour for more than a year? I thought the oils in flour would go rancid after a year unless frozen.
@@do-it-yourself-skills from everything I read on the subject before starting this project, flour goes rancid from the oil, mixed with light, moisture, heat, or oxygen. Sealing it in vacuum bags takes away the oxygen and moisture, storing it in the basement takes away the heat and light. I read multiple articles saying it could last 10 years or more if you use oxygen absorbers. I went with vacuum bags because it's cheaper and allowed better control of the size of the bag and the oxygen in it. I had even looked into storing it in nitrogen but felt that was over kill. As it is, at the two year mark, I haven't had any go bad so far. I also have been storing powdered milk from Walmart the same way in amounts enough to make 1/2 gallon at a time. 2 years running and have had no problem with it spoiling either. It makes sense because it is fat free. On a side note, I helped my in-laws build a large chicken pen with about 13 chickens. So we have as many eggs as we want. In Dec 2022, I started taking the fresh eggs and coating them with mineral oil. So far I've used eggs at the 4 month mark and still haven't had any go bad. They are stored in the basement beside the flour. I've spent hundreds of hours reading and watching videos of how food was stored before refrigeration. We can learn a lot from the past. One good channel is Townsends on UA-cam. They have many videos on the subject of the 1700's. One of my next projects is to make and store hard tack, vacuum packed. It would likely be good for a century. If done correctly. I won't live that long to find out though. I have made some and used it with gravy packets, spices, and canned spam. It was decent tasting and in a long term electrical disaster, would feed the family. In case you haven't guessed. I believe the biggest threat we have in this country is from a long term power outage due to a CME, EMP, or someone hacking the system and taking out the power. Right now I'm practicing how to cook with non refrigerated foods and it can be done. That is as long as the neighbors don't kill us because they ran out. But that's a whole other subject.
Corn meal mush is the 1st thing I learned to cook at 5 years of age. It was so easy. Put a pan of water on the stove, mix corn meal and water so it wouldn't lump. Then add that to the water when it boiled and let it cook about 3-5 minutes. Put it in a bowl and add milk and sugar for a hot cereal breakfast. No measurements, just eyeballed everything.
My mother was First Nations so I grew up on fry bread😍 thank you for the reminder! I think I’ll blow the dust off her recipe cards and give it a whirl.
Good stuff! I especially like the idea of your soda bread and will be trying it. CAVEATS: Has everyone noticed that wheat flour, baking soda, and salt are used extremely often in any bread, and therefore you should back up on these? Almost any root vegetable can be used in these recipe's. For flour you will need to look at wild grain to replace wheat. Learn to recognize them, and look into primitive threshing. Mush sucks. Fry bread is a far better use.
native americans made a version of the fry bread from grinding up dried acorns into a flour official name was Bannock they also cooked it either in animal fat, or just wrapped it on a stick and cooked over a fire. they likely shifted to the flour from the government because it meant less work gathering and drying/grinding acorns.
Another alternative that my little trolls enjoy is fried mashed potatoes. Just make the mashed potatoes as you normally would, could be made from scratch OR the powdered kind…use milk instead of water for some extra flavor and/or calories. Pour it in your frying pan and cook them as you would pancakes. Thicker/bigger portions and longer cooking times will make it more “bready”. Enjoy with some fried eggs and bacon for breakfast or whatever. If you don’t like the carbohydrates, just make it as you would with cauliflower “mashed potatoes” a-la keto style. Quick, simple and delicious. Do the things.
The recipes and instructions are here: cityprepping.tv/3OoDikA ... Download the Start Preparing! Survival Guide here: cityprepping.tv/38C5Ftt - start your preparedness journey: cityprepping.tv/3lbc0P9 ... Ingredients and cooking instructions here: cityprepping.tv/3MGNofP
As one who use to fail miserably making biscuits I'd never want to make breads. Thanks to people like you posting videos, I am at least able to make beginner level edible breads. This was a wonderfully informative video, thanks!
This is one of the best/informative videos I've seen in a long time. Thanks for all you do, my friend.
Why wouldn't you just cook it whole and cut it into quarters after it's cooked?
Kris, I don't usually correct people's pronunciation of words, but since I happen to be a native here, I feel that I must.
Beignets is pronounced (Ben-yayz) the "t" is silent. Sorry.
Come down here and visit and I'll treat you to the real deal in beignets and cafe' au lait. 😊
Thanks Kris, great info for those of us who are not great "cookers"
This is the content we all need! We have some food preps...now we have different ways of using those food preps. Love this!
If you have any food questions don't hesitate!! The Mrs and I have been practicing with low cost/pepper meals with foods & ingredients we would have access too in the event of shtf.
Root vegetables can be saved for long periods. Therefore, they are ideal for prepping. Thank you!!!
Been lucky to be treated to fry bread by a old neighbour for helping her with some work. She rolled them in cinnamon sugar...so good.
That’s it! I’m starting a prepper notebook today for knowledge like this.
I saved this under my “Recipes” playlist. I keep my playlists private. It looks like I have none. :)
Very smart.👍
Do some screenshots, print them out, make a nice book.
Always a good idea to have a hard copy, whether printed ooout or copied into a notebook. If things get really bad, bye, bye internet!
fool
Excellent recipe for survival .... make sure you are setting aside food supplies .... I am lucky to be a member here .... I see many warnings of food shortages and poor-quality food ... please prepare for hard times.
City Prepper is my Spirit Animal! (Im a Chef) These are some fantastic recipes for an emergency situation. Heck, they're a great snack or meal, even without having an emergency with some good cheesy or savory dip, salsa, jam, honey, butter or gravy!
Now I am salivating all over the place. Heating the pan up now and getting out butter and cheese!
Let me make a suggestion for your frybread. The thinner you get the dough the better. The airy nature of real fry bread is only acheived by getting the dough thin. If you think the fry bread is too dense, then it wasn't thin enough. The recipe was more or less fine. I don't have a perfect recipe or anything but I have made and eaten a ton of fry bread and sopapillas as I am originally from New Mexico. I now live out of state and get cravings for fry bread. I have tweaked my recipe to be what I like but the real secret is in the thinness of the dough. don't let it sit after you roll it thin. Fry right away. It will stretch (no pun intended) your dough a lot further too. 4 cups all-purpose flour, 4 tablespoons shortening, 2 teaspoons baking powder, 1 teaspoon salt, 1 ½ cups warm water, Oil for frying. Mix. let sit for 20-30 min or so, Roll thin and fry. I make this every week. Good luck and eat good food!
Thank you- I had to raise my eyebrows 😮 when he said milk in the recipe. Cool water is recommended by a cook who is Navajo.
@@phillipsnichole2857 raised eyebrows indeed. Lactose intolerance in the native populations is no joke. Cool water is the way to go. Also, milk is full of protein. Probably makes for denser bread.
Solid shortening, like lard or Crisco?
@@judycharl1173 Yes. I usually use Crisco shortening.
I didn’t think this was a fry bread recipe I thought it was showing how to make loaf of bread if you don’t have an oven. Did I mis something?
Also, if you use stock rather than water, you'll get added protein and a richer flavor with the polenta 🙏
My mother taught me to make the cornbread with added Parmesan cheese and bake in the oven until browned. Once cold it goes firm and you can cut into slices. I use a loaf tin.
Awesome change up in videos. We talk all the time of food preps buy we don't really do recipes using those preps. My canned food has a section where I will have 1 can each stacked of refried beans, red enchilada sauce, and a small can of fire roasted chili's. Add any meat or beans and that's a quick meal for a few people. I try to make sure I don't just get random stuff anymore for my limited space and have things that can go together. The great thing since I've been building my preps the last 4 months is I am to a point where the basics are covered and I can get more luxury type stuff. Even if you spend a extra 10 bucks on some canned meat or get a big bag of rice at the store on a quick trip it adds up. And don't forget seasonings! El paso has a big container of taco seasoning that is good on many things
We vacuum sealed rice in 1-lb packages. Every other package got a dried soup packet added before vacuum sealing - you know - the onion, beefy onion, or vegetable dry soups packets? If gives the option of plain white rice or rice with extra seasoning. p.s. The rice was put into a brown paper lunch bag before vacuum sealing since the grains can puncture the plastic "food saver" bag. I like how you organized your cans!
I have a repertoire of pretty simple pan breads which include chapati, naan, tortilla, crumpets and English muffins, and of course there’s pancakes and various fritters similar to the farl, all made in a cast iron pan. My Dad called a similar fry bread, fried scones here in Australia. There is so much you can make in a pan when you might not have access to an oven. The crumpets and muffins use yeast but they dont take too long to prove at all compared to a bread dough so I still think of them as quick breads. Crumpets and naan often have some baking powder added as well so you get the best of both worlds.
I hikes and camped on havasupai located near the grand canyon. It's owner by the havasupai tribe and there was a man there who made a very thin fry bread and spri led powdered sugar and cinnamon on it. So good! It was the side of a tortilla.
My mother would make fried 'mush' occasionally for my father and I. She would pour the mixture into a loaf pan and let set over night to firm. Come morning it was sliced about a 1/4" or so thick and fried until good and brown. It was so crispy and delicious with breakfast. I just may have to make some this weekend.
Where I live a basic bread is made with 1lb of flour, 2 Tbsp oil. 1Tbsp sugar, 1/2 tsp sslt and 1 to 1.5 cups of water to make a dough. Knead a little then roll into a fat ssusage and wrap in film to keep in fridge. When needed pull/cut a slive about 3/4 inch, roll it out to thin - locally this is pulled into shape so a bit lumpy and can have holes. Then deep fry. Some people cook then in the oven, fry in very little oil in a cast iron skillet. But it is delicious, goes great with my freshly laid eggs.
Tortillas are a great one! All you need is flour, water, oil, salt, you can flavor it however or keep em plain! If anyone has any questions regarding food my wife and I have a small business where we make everything from scratch, so I'm more than happy to help!
Do you happen to know the shelf life of cooking oil or Crisco? I don't store any oils because I've heard they go rancid quickly, and I live in the desert.
You could probably start your own channel. Simple "from scratch" recipes using foods from long term storage or fresh from the garden. I would definitely watch.
Norwegian potato bread…lefse.
@evilqueen1024 were planning on it actually! Working towards a food truck at the moment then onto making a channel 🤞🙏
@customer5032 it depends on how well it's stored, if possible always store food in a cool dry place, preferably away from sunlight. Cooking oils have a shelf life of anywhere from 6 months up to 2 years. Each oil may have a slight difference in the exact time. Crisco on the other hand will be good up to a year after opening, and 2+ unopened. Not the healthiest thing for you but in a shtf situation you are going to want whatever you have on hand.
Sarah Conner and Julia Childs all rolled into one. ❤ Seriously, I love this!
The cornmeal mush is about the same as the "Scrapple" I grew up with in Missouri. Add some shredded pork meat before pouring in to a pan to firm up. We'd fry as you show and then eat with some sorghum, molasses, Karo, or maple syrup. 'slurp'!!
You grew up in Missouri and knew about scrapple? I grew up in Pennsylvania and thought it was a Pennsylvania thing.
@@jamesvoigt7275 Well.. my grandma did call it Philadelphia scrapple 😁 Anyone with the last name Wessel or Meyer in your background?
@@chanks9315 Nobody in my family has those names. Thanks for your comment.
After making fry bread that was like a dense hubcap for several years I asked the Navajo women who gave me the recipe why their bread was so fluffy. The said you have to use really hot water and let the cough test for an hour. I have a different recipe, 4 cups flour, 1/2 tsp salt, 6 tsp baking pd . 1/4 powdered milk (milk is optional) and 2 1/2 cups hot water. ( not do hot that it scald your hand). Let dough rest an hour and break off ito pieces- form the dough so it is translucent in your hand.
I only make this when we have company- it’s a hit, if I made it every day I would gain to much weight!
Do you mix the powdered milk with water first or just thoroughly mix it dry? Also, what consistency should the bread be when you let it settle. Thanks
@@rumdog117 I mix the powdered milk with the dry ingredients.
@@Junzar56 thank you
I’ve been baking bread for over 30 years…mostly sheepherders since it’s free form. These recipes are great . Thank you for sharing. I also make biscuits on stove in cast iron pan. Can’t wait to see more videos like the last two teaching different things. 😊
Hi Chris
I'm native American Indian & make fry bread on a regular basis & it resonated with me when you made the comments about my/our ancestors 🙂 sometimes you can add any flavoring to switch it up, such as fresh minded mint, orange or almond extract etc or shake in a bowl of cinnamon & sugar for an easy dessert. Your information will save lives in SHTF situations whether natural disasters or war. Thanks for all of your work !!
This is the info we need! I had heard of these types of breads, but have never tried to make them. At least now I know what they are supposed to look like when they are done... thank you!
Oh man, you out did yourself. I'll be adding these to my "farm house" cookbook, this evening. Thanks!
Pan breads! Favorite recipes and a new one to try! Can't tell you how much I love this video. Thank you, Kris, for sharing a smile and encouragement.
Flour tortillas are just water flour and salt.
Simple bread dough can be divided into balls and steamed.
I've used leftover oatmeal like the fried mush. You cool it overnight in a bread pan, then slice and fry.
Great advice.
As a terrible cook I can honestly say that the combination of frying combined with a spice rack, can turn a lot of bland things into a tasty meal.
If you have flour, any form of tomato and some cheese, a nice greasy pan-fried is pizza is another way to consume your flower in a way that is a refreshing change, with the added bonus that it tastes like junk food whilst being relatively healthy.
useless advice if you are here for prepping
Great timing. Been a long time since I have prepared anything like this and I want to get back to it. I used to do a lot of "breads" and such when I was very poor. I was already a prepper, so I had enough to get by, but I didnt buy bread and I sometimes just really needed to fill the belly on as cheap as possible. There is something quite comforting about these simple breads. Many times I would sit down to some fresh baked soda bread or bannock, enjoy with jam or simple gravy, or as a side to a bowl of simple soup or side of vegetables (canned, or fresh from my little garden). Now my stomach is growling. Thanks :D
Thank you for the video and recipes. I've been making different types of no yeast bread over the last 8 months. Everything I've cooked can be done over a fire mainly using cast iron crockpots and cast iron skillets. I tell my wife its my survival food for when the power goes out. The baking soda and baking powder can be vacuum packed and will last much longer than yeast. We vacuum packed all our flour, suger, salt, and powedered milk for the same reason. The other advantage of vacuum packing them is to put them into smaller amounts so if we need to trade for something, we have flour in 4 cup amounts and milk in 1/2 gallon amounts ready to go.
Brilliant!
Going to try this fried corn mush! Other grid down bread options include steaming, which can be done with our power stations. I make Boston Brown Bread with a 500w hot plate, and Bluetti, with about 350 watt hours total.
The simplest bread to make is a journey cake. Take some flour, any type of flour from any type of grain, add salt to taste, and water. Make a dough, you can have it runny like a batter or thicker if you want, then cook it over a fire, on a oiled griddle, whatever. These are a bread that was frequently eaten in the 1700's. I as prepers, having all the cool gadgets is nice, but if we want to survive long term in SHTF situation, we need to look to how our ancestors did things.
that was (and still is) called "damper" in Australia & was standard food for drovers & others away from civilisation & constantly moving. where possible, they added powdered milk to it as well & if lucky, they also got some honey or occasionally jam to add to it & even potentially lard to use as butter. Flour & water was the norm & base though & it's wrapped in wet bark & put into the fire coals if no container is available, or wrapped around a green stick to roast over the fire. If sugar is available, that can be added to turn it into a desert instead of base food for variety, while still keeping it the same, cook anywhere food.
Funny how different places have different names, but still the same food isn't it
@@mehere8038 Very interesting. Thanks! I wrote your comment ,(especially the cooking methods), down on a card & added it to my recipe box. Best wishes from South Florida, Stay Safe!
I've always heard them called Johnny cakes
@@lisapop5219 I wonder who Johnny was. Probably a story behind that, wonder if it even relates to "Johnny appleseed"
@@lisapop5219 maybe Johnny was a contraction of journey. We get lazy with pronunciation 😬
Thank you for these ideas! Desert Southwest friends, you can grind your Mesquite tree pods into flour. A 5 gallon bucket equals 1 pound of flour. I don't store flour in my preps for this reason. People up north can grind acorns into flour, but the tannins have to be removed.
I never eat modern breads. But I may start cooking some of these. They look good.
Great information. Tying to the garden is important. Hopefully future videos will use more from your gardens.
Fry bread is a big one in the Native Community up here. The Corn Mush looks like a keeper for me 🤤
Thank you for sharing. I'll have to try these. Keep prepping. Stay safe and prayers for all. God bless
You reminded me of fried mush and poached eggs as a kid before school. Also reminds me of my grandmother. You forgot johnny cakes. Simple enough to make and tasty.
My mom used to make fried polenta! We'd have it as hot cereal one day, then eat the fried leftovers with syrup or honey.
great video. I would add learning how to make flatbreads like tortillas since they're inherently designed to be recipes of minimal ingredients and energy expenditure
I second that!
Additional option I posted in another comment, is to wrap the bread around a green stick & roast on a fire, much like marshmallows are normally done. That's a very common way to cook damper in Australia, especially if missing the baking powder
Sutton's Daze has a tortilla recipe made from lentils and water that is really easy to modify into a lot of different recipes.
You're hitting it out of the park, sir, thanks again, great video!
The one city prepper video I regret watching cause it all looks so good and now I'm hungry!!
srsly, it makes me hungry re-watching it
Great information to keep just in case. Thanks Kris.
Instead of parsley in the potato one, try it with chopped green onions. Onion pairs with potato so well, and will add some much needed flavor to a survival diet.
These are awesome and easy. Valuable knowledge to have if ever needed. And your family will surely appreciate it.😁
You can add Indian roti and stuffed paratha to this list. While roti made from wheat flour is plain it goes very well with any meat or vegetable curry. Parathas stuffed with any dried leftovers (including minced meat) or mashed potatoes, can be eaten with chutney or yoghurt.
My grandmother always made hot water cornbread or mayonnaise biscuits at the end of the month. That was when her money for food ran low. Two cups of self riding cornmeal and 1.5 cups boiling water and salt. Mix it up and fry it in oil. She used water, flour and mayonnaise. Kneeded it and baked it like normal biscuits. I didnt like the flavor but I ate it and was thankful to have it.
Chris I’ve always been the outdoor cooking husband. Lately I’ve been learning more and more about bread, biscuits, etc. So your post is perfectly in line with what I’m trying to learn. Keep ‘em coming! And thank you!!
Yum. The Potato & Parsnip Farl looks good. (One might be left with the impression that butter, might be an essential prepping supply.)
It is, that's I will never be without butter powder lol
@@lisapop5219I don't think you can cook with reconstituted powdered butter. I've read that it doesn't melt properly. Check into it for yourself, but I think you'll need a different fat for frying.
@@lisapop5219learn to clarify butter and make Ghee. It’s shelf stable.
@@trishaporte I made 12 pints in December
.....if I don't have butter, I'll use olive oil. If I don't have olive oil, I'll use applesauce. ❤
This is a GREAT video of something we can practice now. Thank you for showing these simple and versatile recipes. I'd love to see more in the future!
Thank you and stay safe everyone.
Traditional pancakes or waffles also work well as bread. You can also make tortillas from flour, water, salt, and a little fat. And if you have access to yeast, or have some sour dough starter on hand, you can make pita bread, English muffins, naan, and a lot of other traditional skillet breads. And you can also bake a traditional round loaf of bread in a Dutch oven on the stovetop or over an open fire. There are videos on UA-cam that will show you how to use a Dutch oven for baking, over a flame.
And don't underestimate most quick-bread recipes or mixes. They don't have to be baked into loaves or muffins. You can use the batter in a waffle iron or make pancakes from it.
You can also make Icelandic volcano bread with the pot-in-pot cooking method, nesting a smaller covered pot into a larger pot of boiling water. It takes awhile to cook though. Traditionally, this bread was made by setting a covered pot full of batter into one of the many natural volcanic hot springs found in Iceland, using the heat of the water (or mud) to cook the bread, overnight (or up to 24 hours). Without access to a hot spring, a larger pot of boiling water will be a good substitute, and just make the bread during the day, when you can keep an eye on it.
Or if you really want to kill 2 birds with one stone, a large cast iron pot in a solar cooker can be used. Just fill it half way with all your stew ingredients (meat, veggies, water, seasonings, etc.), nest a small steel pot with the bread batter in the middle of it and push it down, cover the bread pot with its lid and then cover the cast iron pot with the cast iron lid, set it in the box of your solar cooker, early in the morning, and both your stew and bread will be ready, together, by dinner time, and you don't have to pay attention or do anything special to it, letting it slow cook all day.
Any of these would be a good addition with a meal. There’s something about having bread with a meal, especially in hard times. I added these recipes to my recipe book. Remember, if we have no technology, books and written or printed recipes will be a necessity. Thanks, Chris!
Perfect timing!! Thanks so much 😊
Chris, thanks for posting this. I plan to prepackage dry ingredients in small vacuum sealed bags. Yum
Nice, I have found that using one of those sandwich grills or george foreman grills can be used to make potato waffles after using the pulp after juicing the potatoes. Leaves the waffles, potato water and potato starch once it seperates out of the potato juice.. Also an ARGENTINAN girl showed me that Polenta bread recipe before, you can also make a sweet cake version of it. If you have a wood burning oven/stove/furnace... just water salt and flour standard bannock fire cooked makes an awsome pan bread in a cast iron skillet. Something is great about a flat bread that is cooked in a wood burning oven with open flame. You can even line the bottom of the skillet with dandelion leaves or fish skins if you don't have butter or anything to lube the skillet with.
Great advice !! 👍 ❤
Thank you for these recipes. Looking forward to trying them all.
Love it! I really like these short, one-topic videos. Also, some of that looks enough enough to put into my regular meal rotations (which is a great way to practice prepping skills).
Great video!!!! This is what I have been waiting for. I cook a lot and I am going to add these now so I can easily incorporate them into my prepper meals. I already make true Navajo fry bread and it can be used as bread for Navajo tacos , desert with honey and powdered sugar , or even in place of buns or bread.
Excellent prepper skill information. Thx!
Flatbreads, Pita, Tortilla, Roti, Naan, etc. are pretty simple too.
My grandma used to make the potato thing, and i could never replicate it.
Thanks for this
Hope you enjoy
Love this and the golden browning at the end looked delicious.
Please do more videos like this! Can’t wait to try the recipes and it’s great how you give the cultural background of each bread.
Thanks for sharing. I have made the last recipe before with the cornmeal. I poured it in a loaf pan and then slice to fry.
Uk school holidays start in Birmingham today. I'll be taking son shooting club, archery, swimming, and foraging.
Love these short-Ish practical how-to videos.
How about a basic sediment filter for water to clarify water before putting it through your gravity filter/lifestraw/Sawyer etc.?
Good afternoon from Syracuse NY brother and thank you for sharing your information
Ok my friend
This was a great presentation! Thank you so much!!
Thanks for the recipes and tutorials! The possiblities are endless with just a few ingredients! My preps include buttermilk powder, powdered egg replacers, condensed, powdered & shelf stable milk, shelf stable almond milk, cornmeal, oat bran, rolled oats and all types of flour - almond flour, protein flour, semolina, whole wheat, pastry whole wheat and unbleached flour. It's a good idea to practice now instead of waiting until an emergency, so I am going to try these plus a few variations with what I have on hand.
If you haven't considered it, pack most of that stuff in vacuum bags. We do our milk in amounts to make 1)3 gallon at a time. Most of our flour, Suger, and salt are also vacuum packed in smaller amounts so as not to waste it in the future if we only need smaller amounts. It also will make it easier to trade or give to someone a smaller amount for the same reason.
@@rumdog117 Thanks for the tips! Right now, the flours and other dry foods are all in one of the freezers. Everything I store is food that I use on a regular basis, so if it's on the shelf (like the milks) it will be used & replaced. I cook everything from scratch, so I go through a lot of these ingredients.
@@do-it-yourself-skills no problem. We've been storing extra in 5 gallon buckets that we vacuum pack everything and label and date it. We have about a 2 year supply of food it we didn't have to leave the house. Our biggest goal is to have food that we can use if the power goes out for a month to a year. From our point of view, the most vulnerable part of the system is the power grid. Have a good day.
@@rumdog117 How do you keep whole wheat and regular flour for more than a year? I thought the oils in flour would go rancid after a year unless frozen.
@@do-it-yourself-skills from everything I read on the subject before starting this project, flour goes rancid from the oil, mixed with light, moisture, heat, or oxygen. Sealing it in vacuum bags takes away the oxygen and moisture, storing it in the basement takes away the heat and light. I read multiple articles saying it could last 10 years or more if you use oxygen absorbers. I went with vacuum bags because it's cheaper and allowed better control of the size of the bag and the oxygen in it. I had even looked into storing it in nitrogen but felt that was over kill. As it is, at the two year mark, I haven't had any go bad so far. I also have been storing powdered milk from Walmart the same way in amounts enough to make 1/2 gallon at a time. 2 years running and have had no problem with it spoiling either. It makes sense because it is fat free.
On a side note, I helped my in-laws build a large chicken pen with about 13 chickens. So we have as many eggs as we want. In Dec 2022, I started taking the fresh eggs and coating them with mineral oil. So far I've used eggs at the 4 month mark and still haven't had any go bad. They are stored in the basement beside the flour. I've spent hundreds of hours reading and watching videos of how food was stored before refrigeration. We can learn a lot from the past. One good channel is Townsends on UA-cam. They have many videos on the subject of the 1700's. One of my next projects is to make and store hard tack, vacuum packed. It would likely be good for a century. If done correctly. I won't live that long to find out though. I have made some and used it with gravy packets, spices, and canned spam. It was decent tasting and in a long term electrical disaster, would feed the family. In case you haven't guessed. I believe the biggest threat we have in this country is from a long term power outage due to a CME, EMP, or someone hacking the system and taking out the power. Right now I'm practicing how to cook with non refrigerated foods and it can be done. That is as long as the neighbors don't kill us because they ran out. But that's a whole other subject.
Fabulous info! We need practical ideas to plan for food storage
Watching this video made me hungry. The breads look tasty
srsly
Im irish traditionally the farls were made fro. Leftovers and fried in leftover bacon fat they are one of my favourite foods
I wish the other prepping channels had more videos like this, instead of news every single day.
City Pepper is the closest thing to a father I've ever had.
Ahhhhh. 🤩😍😰
thanks. that's very kind words.
City Prepper has a very gentle and easy to listen to voice and teaches practical skills, doesn’t he? Those are traits I appreciate about him.
🤣
He smokes cigarettes and beats you? Nah, more like a teacher.
My mother used to make fry bread. She learned it from her Norwegian grandmother who made it in Norway before coming to America.
No matter what, always be prepared! Many thanks for sharing
I'm planning on making a lot of bread. Thanks.👍💯😎
Ahhh great vid. Please make more
like this.
Kris, thank you for your content and equally the volume. Some channels are so low volume, it's not worth my time
DEFINITELY! So disappointing when you want their content, but can't really hear them, or their volume goes in & out! Kris is great.
Nice to see some actual prepping skills for a change. The news is ok but this is better.
we're gonna try to do 4 videos per week: news/simple diy/cooking or gardening/documentary-style
I enjoyed this video. I want to try the potato bread and the fried mush. Thanks for the consistent great content.
Perfect! Looking forward to trying some of these
Corn meal mush is the 1st thing I learned to cook at 5 years of age. It was so easy. Put a pan of water on the stove, mix corn meal and water so it wouldn't lump. Then add that to the water when it boiled and let it cook about 3-5 minutes. Put it in a bowl and add milk and sugar for a hot cereal breakfast. No measurements, just eyeballed everything.
My mother was First Nations so I grew up on fry bread😍 thank you for the reminder! I think I’ll blow the dust off her recipe cards and give it a whirl.
Thank you for a relaxing informative video! Saving!!
Many thanks @City Prepping, for all the great information! *shared*
Absolutely fascinating. I love the other video posted featuring 4 meals you can jar. Great ideas.
Thanks for the ideas. It's way better video than the current events topic everyone is endlessly doing.
I am a carb freak! I love these! Thanks
Those look like some dense fry breads though.
You can use grits either made for that or leftovers the same as the cornmeal cakes
Thanks Chris. This was a great video to learn from.
I need to write these down, they all look amazing!
Wow thank you. I love the Potato patties!!!
Good stuff! I especially like the idea of your soda bread and will be trying it.
CAVEATS: Has everyone noticed that wheat flour, baking soda, and salt are used extremely often in any bread, and therefore you should back up on these?
Almost any root vegetable can be used in these recipe's. For flour you will need to look at wild grain to replace wheat. Learn to recognize them, and look into primitive threshing.
Mush sucks. Fry bread is a far better use.
native americans made a version of the fry bread from grinding up dried acorns into a flour official name was Bannock they also cooked it either in animal fat, or just wrapped it on a stick and cooked over a fire. they likely shifted to the flour from the government because it meant less work gathering and drying/grinding acorns.
I will definitely try these. Thanks!
Grow up with fry bread with butter and sugar on it I use frozen bun dough and thaw out what I want to eat work great and still have it ones a month
Looks good, I'd add cinnamon to the soda farrel. The first recipe I think I'll just use potatoes. Half way thru. Great recipes, my kind of bread!
This is great. Thanks so much for sharing with us!
Another alternative that my little trolls enjoy is fried mashed potatoes.
Just make the mashed potatoes as you normally would, could be made from scratch OR the powdered kind…use milk instead of water for some extra flavor and/or calories.
Pour it in your frying pan and cook them as you would pancakes.
Thicker/bigger portions and longer cooking times will make it more “bready”.
Enjoy with some fried eggs and bacon for breakfast or whatever.
If you don’t like the carbohydrates, just make it as you would with cauliflower “mashed potatoes” a-la keto style.
Quick, simple and delicious.
Do the things.
7:30 Beignet is “Ben-yay”, it’s French Creole 😊
Love the beads will be cooking cooking them thanks for the information .God bless you 🙏 and yours