1. We've added tabs to the top of the blog to help you navigate the website easier. Because it's all about being easy. Some of the links that used to be on the sidebars can now be found in the above tabs instead.
2. Lately, we have begun having some problems with plagiarism. While this is a bit flattering and motivating, as it entails our blog is being read and our information relied upon, it is also disheartening. We want you to use this website, but we would appreciate if you remembered to give us some credit. There's no need to dust off those old citation text books from freshman English, just add a link or our blog name. Thanks!
Each Saturday we will post some questions that readers have asked with some (hopefully) good answers. Please be patient as we try to answer all your questions. More questions? Email us!
Previous Question and Answer Posts:
Question and Answer #1
Question and Answer #2
Question and Answer #3
Other Informative Posts:
All About Oats
All About Beans
Let's Talk About Wheat
All About Rice
You are right about re-using milk containers or cardboard juice containers. That is not a safe method of storing water.
To clean your 55-gallon barrels thoroughly, use a pressure washer to really get it clean. If you don't have a pressure washer, take the barrel to a DIY car wash, where they are available to use. If you are still concerned about it getting clean enough, buy a bottle of hydrogen peroxide and pour it around in the barrel, it will kill whatever is left in there. Then, fill the barrel with water from a new hose (a cheap one is fine - old hoses may have mold) and add Clorox to the stored water, just to be on the safe side. You really don't need much - 1/2 teaspoon Regular bleach per five gallons of water (5 and 1/2 teaspoons total).
When you get around to using your water, it should still be fine, but you may have to bleach it again as you use it. Also, it's always a good idea to store drink mixes in your food storage (Crystal Lite, etc), because the plain stored water can taste stale or a little bleachy.
Mountain Man worries that the direct heat from the gas burners would make it difficult to treat your gas grill like an oven. It would probably be a good idea to put something like a brick or a flat stone on top of the rack, and under your bake ware. It would serve to distribute the heat, and protect the bottom of your dish from scorching. Compared to a normal oven loss of heat might be a problem, so you'll probably have to play around with the cook time. It's always a good idea to try something out before the emergency happens. Mountain Man promises to try it out sometime and let us know how it goes...
I've been trying to find out how long the wheat will store after it's ground into flour. I can't believe how hard it is to find that information! (at least I have had no luck) It'd be great if you could help me out on this one!
About your box oven, does it matter what the temp. is outside? For instance if you were to do it outside in the winter?