Continued from here
Mari – at 11:25
Interesting tidbit of information - a calorie related to food is really a kilocalorie (kcal) of energy (see [[http://health.howstuffworks.com/calorie1.htm|article]). So the database & spreadsheet from the USDA site listing energy in kcal should convert directly to food calories.
Bump – at 13:33
Have we run out of recipes???
Nope, we haven’t run out of recipes … but I’m short on time. I just uploaded several good recipes to the canning thread in the hopes that some folks find them useful.
I’ll try and get back on here tonight and add some new recipes to this thread. Depends on how beat I am … this time of year is heavy with kids’ activities for me.
Warm fruit compote:
In a 3 quart slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt. Stir in the remaining ingredients. Cover and cook on high for 2 hours or until heated through. Yield: 10 servings I think you can work around the butter: Vits, fiber and something sweet can’t beat that.
Kathy I saw the canning recipes — you and Mari are amazing!! Thanks soooooo much!
Love Texas, sounds great!! I think I’ll try it tomorrow!
Love Texas – at 15:04
I wonder if you could cook this in the ground, similarly to the recipe that I posted for cooking beans in the ground.
Is there enough “juice” in this recipe to make it worth layering over a slice of plain cake? I can see this as an alternative to frosting if sugar becomes a scarce commodity.
I’ve been thinking of all the items that were rationed during WWII here in the states. It was probably the same - or worse - in other countries. It would be good to come up with alternatives and substitutes for those items to address both short term and long term shortages.
What I like about this as a breakfast food is that it is kind of a “catch all” for items that you don’t have enough to really save for something special and that are pretty easy to store in bulk as well. It also provides a lot of the dietary fiber you need and “sticks to your ribs” longer which will be a large benefit if you are trying to ration your food preps.
Muesli
Walnuts, brazil buts, apricots, banana chips & other dried fruit and nuts may also be added.
Un-toasted version can add a couple of tablespoons of wheatgerm and/or unprocessed bran.
Mix all contents.
To toast: Add rolled oats and sunflower seeds to a baking dish and place in a moderate oven for 10 minutes. Remove and stir then return to oven for 10minutes. Remove again and add sultanas. Repeat the process and add honey and oil together and stir through. Return mixture to oven and continue to stir periodically until mixture is golden. Press mixture down and allow to cool.
I did something yesterday that I’ve never done before. I bought canned eggnog (Borden brand). It wasn’t refrigerated and in fact is not supposed to need it until it is opened.
The use by date was all the way out into 2008 which I thought was pretty good.
Its definitely a luxury item, but I can see it coming in handy … including for stimulating hunger for a patient in recovery. From my reading, I’m given to understand that was one of the main uses of “nogs” in the past.
Chilli chickpea and tomato salad
If using dried beans, soak the chickpeas in cold water overnight, drain and boil in a saucepan of water until tender (not mushie). Drain and rinse in cold water. Combine the chilli, oil, salt and crushed garlic in a bowl. Finely chop the tomato and grate the onion. Combine the tomato (including juice) and onion with the oil. Mix in the chickpeas and sprinkle with cracked pepper or garnish with chopped shallots.
Backcountry Chicken Paella
Spice Mix for chicken:
Cut chicken into pieces and place in gallon size ziplock bag. Add spice mix and rub (through the bag) over the chicken. Set aside for 10 minutes.
Heat oil in pan over medium-high heat. Sauté the chorizo until deeply browned, remove and reserve. Add chicken brown on all sides, turning with tongs. Remove from pan and reserve.
In the same pan, sauté the onions until translucent, then add garlic (be careful not to burn the garlic). Add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in 3 cups of water and add seasoning packets from Rice-A-Roni and simmer for 10 minutes, gently moving the contents around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Remove Dutch Oven from fire, cover with lid (with heat source on top), and let mixture simmer, without stirring, until the rice is al dente, for about 15 additional minutes. When the paella is cooked and the rice looks fluffy and moist, return Dutch Oven to the heat for 40 seconds to one minute until you can smell the rice toast at the bottom, then it’s perfect. Special note: The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with rehydrated dried peas (optional) and lemon wedges.
Curried Chicken Casserole
Ingredients:
This is a somma casserole—somma dis and somma dat so use whatever proportions you like. Slice the carrots, celery, and onion thinly so they will cook faster. In the pot, saute in a little butter-adding a little salt and pepper if you like. Make pkg of rice in pot (adding it to the sauteed vegetables) according to instructions on pkg using either powdered or fresh milk and butter. Add cooked chicken, mushrooms, raisins, water chestnuts, curry powder, and nuts.Cook according to time on rice pkg-stir it often.
Fancy Oatmeal
Bring water and milk to a slight boil, careful not to go too quickly and burn the milk!! Then add oats and cinnamon. Allow to thicken, stirring often, then add remaining ingredients and heat thru. Adjust flavor to your sweet-tooth with more or less syrup - you can always drizzle some on top as a “garnish” too.
Camper’s Chicken Couscous
At home: in the freezer bag, combine couscous, dried veggies, garlic or onion powder. Place the unopened packet of gravy mix in the bag and seal tightly, squeezing out all air.
At camp: Remove gravy packet from bag. Boil 1 cup of water (1 1/2 cups if you included the dried veggies) and add to ziploc bag, stir and seal bag tightly. Let stand for 5 minutes, or 7minutes if veggies are included. Meanwhile, combine gravy mix & 1 cup water in skillet, bring to a simmer, stirring frequently. Add can of chicken and heat.
Dish out couscous and pour gravy mixture over it - yum!!
Lentil Chili
Combine everything in a ziplock bag and shake well. At camp, bring 4 cups water to a boil. Add bag of ingredients, and cook, stirring often until lentils are soft- 18–20 minutes.
Alfredo Noodles Mix
Measure all ingredients into a large ziploc bag, seal and shake to combine.
To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with pasta.
For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.
At Recipe Circus they have a wide variety of homemade mixes. Might be a frugal way for people to prep some luxury items.
Kathy- the canned egg nog is a great idea! Thanks for sharing. Plus, these are great recipies. Im hearing what you say about the kids activites!
Kathy in FL---I don’t see why you can’t cook the fruit in the oven or outside, all you have to do is heat it really. That is a great idea to put it on cake, that would make a plain cake or one that has dried some taste much better. Canned eggnog is a great idea-----I will get some this week!!! Well I do have a little brandy.
Well, you all have made me feel better about spending the money on the canned egg nog. So much so that I plan on getting a few more cans of it as I’m able. <grin> I just felt weird, never having bought it in 40 years and my mom never bought it either. LOL!
Here is another Bisquick type recipe for those that are interested.
Apple-Sausage Oven Pancake
Preeat oven to 450°. Grease square baking dish, 8×8x2 inches. Brown sausages as directed on package. Stir Bisquick, milk, cinnamon and egg until blended. Stir in apple. Pour into dish; arrange sausages on top. Bake 20 to 25 minutes or until light brown. Serve with syrup.
Here’s what we had for lunch. Pretty good and very, very easy. For my larger family I had to double the recipe.
Salsa Pasta
Cook and drain macaroni as directed on package. While macaroni is cooking, heat remaining ingredients except cheese to boiling in 2-quart saucepan over medium heat, breaking up tomatoes; reduce heat to low. Simmer uncovered 5 minutes. Stir in macaroni. Sprinkle with cheese. Cover and let stand about 5 minutes or until cheese is melted. Serve with freshly ground pepper if desired. Makes 4 servings, about 1 cup each.
And here is what we made as an after-lunch treat.
Cinnamon S’mores
Break graham crackers in half. Cover one side of each square with the spread. Toast marshmallows over fire. Lay 2 toasted marshmallows on the coated side of the graham square. Top with another square with coated side down. Repeat to make additional s’mores.
Kathy, I’m not sure how many of your recipes I’ve printed, but I know it’s a lot. I just thought it was time to say thank you for taking the time to do this.
Genoa – at 14:54
You are more than welcome. I’m just trying to add some help where I have the talent. To quote my deceased father in law … hubby and I can squeeze a penny so tight we make ol’ Abe cry. <grin> For those who don’t know US coins, Abraham Lincoln is on the US penny … and my father in law was so tickled at some of the things hubby and I did that it became a matter of pride when he said that.
I had to learn pretty fast how to cut the food budget down as far as I could. We were back from our honeymoon 2 days the first time hubby got laid off … and we had just found out that we were expecting our first child the next time. <shrug> I figure those life experiences have to pay off dividends some place, some time. Owning your own business sounds nifty and freeing, but the reality is often far more mundane and there is no one to ask for a raise either. <grin>
I always try and keep that in mind when I’m sharing recipes. Our family may have a bounty now, but tomorrow is another day and things might change. Better to be safe than sorry and live frugally whether you have two pennies or one, because there may be a day when you have none.
Kathy in FL — Thanks to all of your wonderful mix recipes and the link to the mix recipes on Recipe Circus, I now know what I’m giving for Christmas gifts this year. Even if my relatives won’t prep, they’ll have at least a few pantry meals available (whether they like it or not).
Found this interesting link. They are old-fashioned family recipes … really old, as in some of them come from the early 1800′s.
There are several on there that are quite appealing to me. With 12 pages to look through, you are bound to find something you can use.
Tuna Casserole
Cook noodles. Mix together soup, tuna, and cheese, add vegetables, ½ cup chicken stock, jalapenos (optional) and noodles. Top with crumbled crackers. Bake in 325 degree oven for 20–30 minutes, until sauce is bubbling. Spices that work well with this include parsley, sage, rosemary, and thyme, or chili power, cumin, and cayenne pepper.
Kathy in Fla and anyone else who might know,
Was looking at many of the recipes in the Recipe circus site and had a thought. I have a vacume sealer I rcvd as a gift last year. I never wanted one as I like to wrap my meats in small portions and it seemed a huge waste of plastic. Both expensive and doesn’t biodegrade for about 50,000 years. So I packed it away in the basement. But lately I’ve been thinking about long term storage and how it could be useful for that for veggies and fruits and such that I dehydrate at home. When we have a pandemic I won’t be worried much about expense and landfills for quite some time.
So I was looking at the mix recipes, for example the Basic Corn Meal mix. It says to mix the dry stuff and cut in the shortening and you can store it in an airtight container for up to 3 months. Then further down I saw the recipes for using the mix and it says to add milk and egg. Think I could add the equivalent of powdered milk and powdered egg to the mix and seal it and when I wanted to use it just add enough water to rehydrate the milk and egg?
Also, like the apple Crisp kit- it says to cut in chilled butter, and once divided into bags, needs to be stored in the fridge. Can I use powdered butter and vac-seal it? Would it still need to be in the fridge?
Well, I finally got around to conducting an experiment to see how well my solar oven would cook dry beans. 1 cup dry beans soaked overnight, drained, then added 3 cups water. Clear day, 9:30 am-3:00 pm in the sun, air temperature inside the oven 225F, followed by 2 hrs wrapped in towels inside a cooler (they stayed warm). When I checked them at 5 pm, almost all of the water was still there. The beans are on the stove now.
Conclusion - the solar oven does fine for low-liquid foods such as cakes, quick breads, or casseroles. (I haven’t yet tried vegetables or meats.) The energy required to heat the water required to rehydrate dry beans is just too much. (Maybe with reflectors the solar oven would do a better job.)
If things start looking bad, I’ll start canning my dry beans as others are doing!
Mari – at 19:26
Even on sunny days here in Florida the solar ovens aren’t supposed to be the best. Our humidity is too high and the cloud cover too general to get best results.
You might be interested in keeping the simple materials around for a box oven. It uses coals/charcoal as its fuel, but it takes only a few bricks and is super cheap to create.
Just put “box oven” in your favorite search engine and you should come up with some easy directions.
Nativeway in an interesting website for recipes.
On the left side bar click on the “Index by Type of Dish” and you will find a lot of useful recipes for wild and not-so-wild foods.
The website is protected from copy and paste so you’ll need to print the recipes out or write them out by hand.
Plans for a reflector oven which would work well with a fireplace. If you have to have the fireplace up and running anyway, why not make it do double duty and run your “oven.”
Basic directions for a box oven and a vagabond stove for Mari.
Recipes for a solar oven for those of you planning to use one. Should give you a better idea of what they are capable of and what they are not.
Maple Syrup Pie
Note: use your standard substitutions if using your pantry-type prep items (e.g., canned or powdered milk instead of fresh).
Mix together flour, sugar and 1 Tbsp of milk. Add 2/3 c. of milk, eggs and maple syrup. Stir until well blended. Pour into pie shell. Bake at 450 for 10 minutes, then 300 for 35–40 mintues. The pie is done when the edges are set but the center still jiggles a little.
Orange Cake
This is an updated version using modern ingredients which make it alot easier to make, but it is based on an old North Carolina US Civil War era recipe-
for the cake-
for the frosting-
Combine the cake mix, eggs, oil and oranges with juice. Mix well. Pour even amounts in three 9″ greased and floured cake pans. Bake at 350 degrees for 30–35 minutes. Cool completely before frosting.
Combine the pineapple and the vanilla pudding mix. Mix well. Fold in the Cool Whip. This makes enough frosting to frost all three layers and the full outside of the cake.
Lemon Cordial Recipe from 1859
Pare off very thin the yellow rind of a dozen large lemons; throw the parings into a gollon of white brandy, and let them steep till next day, or at least twelve hours. Break up four pounds of loaf-sugar into another vessel, and squeeze upon it the juice of the lemons. Let this too stand all night. Next day mix all together, boil two quarts of milk, and pour it boiling hot into the other ingredients. Cover the vessel, and let it stand eight days, stirring it daily. Then strain it through a flannel bag till the liquid is perfectly clear. Let it stand six weeks in a demijohn or glass jar, and then bottle it.
To make it still more clear, you may filter it through a piece of fine muslin pinned down to the bottom of a sieve, or through blotting paper, which must be frequently renewed. It should be white blotting paper. Orange cordial may be made in the same manner.
—Demijohn-A large narrow-necked gottle of glass or stoneware, enclosed in wickerwork. It holds from 1 to 10 gallons.
Peanut and Pea Salad
Steam peas to just firm and crunchy (abt 5–10 minutes). Mix all ingredients. Regrigerate (or store in a very cool place) until ready to serve.
-an old traditional recipe from eastern North Carolina
This recipe is supposed to be an adaptation of Martha Washington’s recipe which was often served at Mount Vernon. It was said to be George’s favorite soup.
Peanut Soup
In pan over low heat, soften peanut butter to allow for easy mixing with milk. Add milk, salt, pepper and vegetable seasoning. Bring to boil then set aside. Saute onion and celery in butter - do not allow to brown. Stir in flour, as if making a gravy. Add the chicken stock and stir constantly until mixture starts to boil. It saves time and elbow grease if the stock has already been brought to a boil. Remove from heat. Combine with the peanut butter and milk mixture. Return to stove and over a very low heat cook until all the ingredients are well blended. After ladling the soup into the individual bowls, sprinkle the chopped peanuts over the top for decoration.
“An Onion Soup called The King’s Soup”
This recipe is adapted from “The Ladys’ Companion”, a cookbook published in 1753, which was owned by Martha Washington.
Place onions, milk, mace, butter and salt in a saucepan. Bring to a boil, then reduce heat, and cook slowly for 30 to 40 minutes or until onions are very tender. Pick out mace blades and discard. Beat egg yolk in a small bowl, then add a little of the hot soup, beating continuously. Pour egg mixture into soup and cook a minute or two to thicken slightly. Sprinkle each serving with finely chopped parsely, then add a few croutons. Serves four.
APRICOT BURRITOS
In small saucepan combine the apricots, water, granulated sugar, brown sugar, cinnamon and nutmeg. Bring to boiling. Reduce heat and simmer, uncovered, 10 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Cool.
To assemble: Spoon about 1 tablespoon of the apricot mixture along one edge of each tortilla; roll up. In a 12-inch skillet, heat about 3/4-inch of cooking oil to 350 degrees. Place 5 tortillas, seam side down, in hot oil. Cook 2 minutes or until golden, turning once. Drain tortillas on paper toweling. Repeat with remaining tortillas. Serve warm or cool. Makes 20 to 25.
Someone shared the following recipe with me. I think it is for the Vitamin C … haven’t personally tried it yet.
Breathe Well (for Coughs and Colds)
Stir all ingredients together in a large bowl. Store in an airtight container in a cool, dry place. Use within 1 year. Add to hot water to taste (roughly 2–3 tsp per hot chocolate sized mug).
This index has a lot of useful tools for food storage, including numerous charts and some free food storage software that uses Exel.
You don’t have to agree with the philosophy of the site. The shelf life of foods links has proven useful to me and even reminded me of a few things that I needed to include on my shopping list.
Their free software is pretty good. You can get it in either metric or US measurements/amounts.
Sweetened Condensed Milk…. just in case you run out! (Recipe courtesy Paula Deen)
Using an electric mixer, blend together water, butter, sugar, and vanilla. Add powdered milk and blend until thick. Store in refrigerator for up to 1 week.
Fruit Juice Shapes (courtesy Barefoot Contessa Family Style)
In a large bowl, sprinkle the gelatine over 1 cup of the juice and allow to stand for a few minutes. Meanwhile, heat the remaining 3 cups of juice until just boiling and pour it over the juice and gelatin mixture. Stir until the gelatin is dissolved.
Pour into a 9 by 9-inch pan and chill until firm, about 3 hours or overnight. Dip the pan briefly into hot water to loosen, cut into squares or shapes, and serve.
(The above anonymous post was mine, also)
Impossible Peanut Butter Cookies 1 cup peanut butter (your choice, smooth or chunky) 1 cup granulated sugar 1 large egg
sugar, for rolling (optional)
Black Bean Soup III
* 1/4 cup mild salsa
* 1 (15 ounce) can black beans, rinsed and drained
* 2 cups water
* 1 cup cherry tomatoes (I’m sure you can use a canned substitute)
* 1 1/2 teaspoons ground cumin
* 1 teaspoon white sugar
Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use. Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree. Stir in reserved black beans and refrigerate until ready to serve. (found at allrecipes.com)
Instant Refried Bean Mix
In a coffee grinder, food mill or blender, grind beans until they resemble flour. Mix all ingredients together in a medium bowl until they are well blended. Store mix in a large airtight container or jar in a cool, dry place.
Refried Beans:
Combine bean mix and water in a medium-sized saucepan. Mix with a wire whisk until combined. Mixture may be lumpy. That’s okay; they will just add texture to the finished product. Bring mixture to a boil, stirring frequently, cover pan, reduce heat to low, and simmer for 4–5 minutes or until thickened. Mixture will thicken more as it cools. (about.com)
Rice Milk
Liquefy in blender. Strain. Store in refrigerator. Shake before serving.
This is a very basic cracker with a nutty taste and lots of fiber.
Oatmeal Crackers
2/12 C Old-Fashioned Rolled Oats (NOT Quick Oats)@
½ C Cold Water
Salt to taste
Preheat oven to 275 degrees F. Stir 2 cups of the oatmeal together with the water in a bowl until the dough holds together in a mass. Sprinkle your work surface with ¼ cup oatmeal and turn the dough on top of it. With a rolling pin, roll the dough to 1/8 inch thickness, moving and lifting it as necessary to prevent sticking and sprinkling on more oatmeal so that the top and bottom are amply coated. Trim to a rectangle, cut the dough in half. Lift the dough with a spatula and place each half on an ungreased cookie sheet. Lightly sprinkle salt over the top, and with a knife score the dough without cutting through, into 1 ½ inch squares. Bake for 30 minutes, turn each rectangle over with a spatula and bake for 15 to 20 minutes longer. Remove from the oven and cool on racks. Break into individual square crackers and serve. Can be stored in an airtight container for up to 2 weeks.
@Quick Oats with produce a cracker with a pronounced starchy taste. For best results use the Old Fashioned Oats, but when in SIP…
The above recipte should say 2 1/2 Cups Old Fashioned Oats, either the Wiki or the cat on my lap created that mess.
The following posts are a series of recipes that use powdered eggs.
Buckwheat Pancakes
Mix all ingredients, except margarine, with water to make a creamy batter. Melt margarine and add gradually to batter while stirring.
Makes about 30–40 2-inch pancakes.
Dessert Omelet
“Backpacker’s Cookbook” by Margaret Cross
** Package Together **
** Package Separately **
Simmer apples with about 1 cup water and the cinnamon until tender. Add sugar if package directions recommend it. Blend sour cream mix with cool water to make a thick paste. Prepare egg mixture with 2 cups water and cook in 1 or 2 tbs margarine in frypan, keeping the cooked egg in a solid mass. When egg is done, spread half the sour cream on half the egg. Spoon some of the applesauce over the sour cream. Fold egg over and spoon on remaining sauce and cream.
Dinner Omelet
** Package Together **
** Package Separately **
Rehydrate ham in it’s package according to the directions. Mix eggs and milk with 2 cups of water, blending well to avoid lumps. Melt margarine in frypan and pour in egg mixture. Drain ham and sprinkle it over eggs. Cook gently. When almost done arrange cheese slices over eggs. Remove from heat and cover to melt cheese.
Greek Wedding Soup
Cook the chicken soup according to package directions. Mix the dried egg with 1/3 c water to make a cream. When soup is cooked, slowly ladle a thin stream of soup into the egg mix, stirring the egg vigouously, until about 1 cup of soup has been added. Pour the egg mixture into the soup remaining in the pot, mixing well. Remove from heat, add lemon crystals, and serve.
Makes about 4 cups.
Master Mix - Baking
Throughly combine dry ingredients in a bowl. Cut in margarine as for pastry. Use mix within a week, or refrigerate for longer storage. Make about 8 1/2 cups.
BISCUITS: 2 cups mix, 1/2 cup water. Makes about 15 2-inch biscuits, rolled or patted 1/4 inch thick. Bake in reflector oven, Dutch oven, or frypan over slow fire, turning once.
COFFEE CAKE: 2 cups mix, 1/2 tsp cardamom or coriander, 1/2 c sugar, 3/4 c water. Pour into greased pan, distribute topping, pour over 3 tbs melted margarine. Bake in oven. Toppings: Jam, 1/2 c brown sugar, 1/4 c sesame seeds or chopped nuts, 1/4 tsp lemon peel, 1/2 c breakfast Gorp or Apple Jack Gorp
PANCAKES:2 cups mix, 1 cup water. Makes about 30 2-inch pancakes. Variations:
*Add 1/2 cup cornmeal and a little more water. *Add 1/2 c chopped nuts or raisins.
I can put together a small collection of cajun recipes using prep foods (canned and dried foods) and post it if anyone is interested.
Lots of great recipes! I added the Muesli to the http://www.fluwikie.com/pmwiki.php?n=Consequences.Recipes\wiki as a start; can others add the rest?
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KellyP-I would love to see some cajun recipes; thank you.
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In an effort to avoid loss just in case this forum becomes obsolete … or goes down or any other technical issue that could arise … I’m giving the new forum the good ol’ college try. <grin>
I’ve started a couple of “diaries” over there under the recipes section. Currently one is on substitutes for basic ingredients and the other is on Bisquick recipes. I’ve got one planned on food and kids and another on helpful hints for the prep pantry.
So far it appears to be ok. While the other forum doesn’t feel quite as “friendly” as this one, it does have its uses and organization appears to be one of them.
So, for now I’ll be flipping back and forth between the forums for the threads that work best at each.
That’s good Kathy, we should all go over there and recommend Kathy’s diaries….they’re the type of thing that’s missing over there. I had flagged several in my favorites over there, like on heat & lighting, etc, but they never get any posts, so what’s the use of visiting them much? Maybe your recipes will be more likely to be viewed — I sure hope so because they’re important — at least I think so. I just hope it’s not a waste of your time; don’t get real discouraged if the threads are not as active as they were here.
I’m-workin’-on-it — 05 January 2007, 05:38
I’m not worried about it. <grin> The one thing that I like about the new forum is the ability to search for a specific type of subject right from the home page of the forum rather than having to go to a TOC. The biggest problem I have though is that some of the diaries really need to have sub-headings (the prep subject has a ton of diaries, but really not all of them are appropriate for that section but would if they were in a sub-heading of the prep subject). And threads die so quickly over there and then are difficult to find unless you’ve “subscribed” to them. Which of course causes lots of duplications of effort.
I foresee even less info from the forum making its way over to the wiki side because of this.
But overall it isn’t a bad set-up, just has a few fine tuning issues that may or may not be possible to implement (e.g., the sub-headings).
I foresee even less info from the forum making its way over to the wiki side because of this.
Not really. Will, lugon, and a couple of others have been creating several Preps pages on the Wiki in order to copy all that info over. Food Storaage, Food Supply Risks, Nutrition, Water Supply, etc. are all there to be filled in, as well as the awesome recipes you’ve created and copied to the Wiki.
Yeah, I just “love” that lead-in paragraph Will put up that sounds like a warning not to post to those threads unless your post meets certain criteria. Must have links or whatever it said…I was so turned off I just moved on. Really squelched that urge to ‘visit’ with the folks posting to it.
Well, this isn’t exactly food, but maybe food for thought…since I’d made the comment above, I thought I’d at least clarify it so I went back to see what it was about Will’s notation that was a turn-off to me & I’ve posted it below.
I guess one of the ‘freedoms’ we have here on old yeller is that if we duplicate posts nobody got really uptight and just directed the person to the old threads. It was just a let down to see that, but if he wants that on his threads, that’s his right and he probably doesn’t even realize how it could be misinterpreted (probably I’m the only person in the whole world who found it pushy).
I’m sure his intent was for the greater good or some higher purpose than my just saying thanks for starting the thread or something, so I didn’t want to mess it up for him.
He wrote: This is the discussion page for this topic tied directly to the respective FluWiki page Solar Power. Please check here first before making a significant change in case the change has already been discussed. Any questions or issues about content can be raised and covered here as well. Will :: Solar Power Please keep in mind that additions you make should be understood and respected by new readers, so any references that support your addition should be linked in. The first content for this page has been entered, and if you can add new information or improve it, please do so.
Yeah, I know he meant well when I read his thread on encouraging people to post stuff on the wiki side of things. I’ll also admit that I’m guilty of not doing that as often as I should have. It was actually Mari who busted a gut copying all of the recipes over … thank the good Lord for all her work because I have a hard time going back and forth between the wiki mark up and HTML. My bad. It was easier to post on the forum in simplified format than transfer over to the wiki side where I HAD to know what I was doing.
That said, Will’s post went from being thoughtful to causing me some discomfort in that since I already have a bit of a phobia about transferring data to the wiki side … his stipulations and the way he put them kind of made it worse.
Just me I guess … but it did make me leary of possibly messing up someone else’s work or taking a page in a direction that they weren’t designing it to go.