Originally Posted By Canoeguy:

I am not wanting this to be a crypto thread but let's pretend I am in China right now after they banned it. What can I do with a cold wallet?

And I am genuinely asking, not trolling.

Originally Posted By SCW:
I bought a ton of chicken scratch grains and a ton of rolled corn last week, it was nearly $900 for the two tons.  That’s up about 25% from the bags I bought this spring.

Originally Posted By NunyaBidness:
To be honest, that sounds delicious. Then again, I'm not Muslim.

Originally Posted By Canoeguy:

Do you raise chickens commercially?

I buy grains by the ton as well but it is for whiskey, I hadn't even thought of scratch grains by the ton.

Originally Posted By ManyFacets:


good luck OP. i hope you have a very secure bunker, and a whole lot of friends and bullets.

meanwhile in the real world, a can of beans will be worth 500 million dollars or .00000001 bitcoin.

Originally Posted By azjeeper:

And the deli dept of my local Krogers has reduced their hours due to staffing shortages, couldn't get any yesterday.

Originally Posted By bigvic:


You have a better chance of getting sick from eating ground beef at medium rare than you do with the pork mixed in.  Pork is safe from trichinosis around 140 which is medium rare range.  However, E. coli sticks around till about 160.

I love rare steaks, but undercooked ground meat is flirting with stomach issues since it picks up all sorts of nasties from the outside of the meat and mixes it all up during the grinding process.

Originally Posted By fxntime:


I sure hope so, that is a lot of $$$ for bone.

Originally Posted By burnka871:


That's why I only do rare burgers if I grind it myself.

Originally Posted By shooter_gregg:
Temperature alarm.
https://www.amazon.com/dp/B08JP39RLP?tag=arfcom00-20

For some reason it won't hotlink.
https://www.amazon.com/dp/B08JP39RLP?tag=arfcom00-20

Here is the link cold.
https://www.amazon.com/dp/B08JP39RLP?tag=arfcom00-20

ETA: I can't get anything to work. Look up Yolink temperature sensor.

Originally Posted By ManyFacets:


good luck OP. i hope you have a very secure bunker, and a whole lot of friends and bullets.

meanwhile in the real world, a can of beans will be worth 500 million dollars or .00000001 bitcoin.

Originally Posted By FALARAK:
Tom Thumb puts t-bones on sale for $5.97/lb next week.  In the early spring they were $4.97/lb on sale, with porterhouse cuts with a huge filet were $5.97/lb.  So I guess there is a little inflation.  We stacked these pretty deep in the freezer but just ran out this week.

Also, pork steaks are $1.77/lb, also fantastic.

https://i.postimg.cc/4NCjDchG/screenshot-639.png

Originally Posted By Thunder900:
I predict $6-$10 gallon gasoline next summer with rationing and gas lines, just like the 70's. Some places will have $15+ in CONUS, Hawaii hitting close to $20!  Diseal will be close to $8, higher in CA, and did I mention Hawaii?

This will have an obvious cascade effect on food prices.

Rolling blackouts will also be the norm, so electric cars wont be a solution.

Originally Posted By speedracer422:
My wife wants to buy another chest freezer...I have enough room right now I could probably squeeze a deer in my current one if I really organized and cooked up older bulky stuff, but I also want to top off our beef supplies while the prices are still normal in my area.

I'm not sure where id put another freezer either

I'm conflicted lol.

Maybe I'll get a pressure cooker and see about jarring meat...freeze dryer would be awesome too but both methods seem like a lot of effort vs just buying canned or freeze dried meats.

ETA: who's got the best deals on freeze dried tvp right now? my wife doesn't like it, but it's good enough for soups or stews in a pinch.


Speed

Originally Posted By gitarmac:

You want a pressure canner, not pressure cooker. Reason being, cookers are to small and result in fast temperature fluctuations, you can still cook with a canner though.

It's actually pretty easy, just time consuming. I raw pack. I put my raw meat in jars and can it.

The parts that take the time is getting it up to temp and letting it vent 10 minutes, put the pressure control jiggle thing on, then it has to get up to pressure.

Then you start your timer, 90 minutes for quarts. Then you turn the heat off and let it *slowly* depressurize. If you try to hurry this step your super heated meat will bubble out of the jar, you may get breakage.

When the pressure is zero loosen the lid. The jars are still super heated so don't remove it yet. After about 10 minutes I crack the lid. Then after about 15 I remove the lid. I snug any loose rings and gently put the jars in a draft free place and don't move them until the next day.

So yeah, it takes a few hours but you don't have to babysit unless you don't have a pressure control that is adjustable. Mine have both a pressure gauge and the jiggler, not all of them do. The jiggler is more important, it controls the pressure so you don't have to fuck with the heat, plus you don't have to worry about the guage being super accurate, I just use the guage as a guide so I know when it's depressurized or getting close to pressure.

I was inspired to pressure can by the outdoor forum here. My mom used to water bath jam and stuff, I think pressure canning is so much easier. You don't get a house full of steam, you don't have hot water slopping everywhere . . .

I also do pea soup and beans sometimes. I don't make fancy stuff like chili because some ingredients get mushy, I prefer to just do the meat and make stroganoff or soup or something.

Originally Posted By gitarmac:

You want a pressure canner, not pressure cooker. Reason being, cookers are to small and result in fast temperature fluctuations, you can still cook with a canner though.

It's actually pretty easy, just time consuming. I raw pack. I put my raw meat in jars and can it.

The parts that take the time is getting it up to temp and letting it vent 10 minutes, put the pressure control jiggle thing on, then it has to get up to pressure.

Then you start your timer, 90 minutes for quarts. Then you turn the heat off and let it *slowly* depressurize. If you try to hurry this step your super heated meat will bubble out of the jar, you may get breakage.

When the pressure is zero loosen the lid. The jars are still super heated so don't remove it yet. After about 10 minutes I crack the lid. Then after about 15 I remove the lid. I snug any loose rings and gently put the jars in a draft free place and don't move them until the next day.

So yeah, it takes a few hours but you don't have to babysit unless you don't have a pressure control that is adjustable. Mine have both a pressure gauge and the jiggler, not all of them do. The jiggler is more important, it controls the pressure so you don't have to fuck with the heat, plus you don't have to worry about the guage being super accurate, I just use the guage as a guide so I know when it's depressurized or getting close to pressure.

I was inspired to pressure can by the outdoor forum here. My mom used to water bath jam and stuff, I think pressure canning is so much easier. You don't get a house full of steam, you don't have hot water slopping everywhere . . .

I also do pea soup and beans sometimes. I don't make fancy stuff like chili because some ingredients get mushy, I prefer to just do the meat and make stroganoff or soup or something.

Originally Posted By TribunusSanGeorgii:


Yup I canned 7qts of beef sirloin tip last night.

I started cutting the whole sirloin around 830pm. By 945 or so I had the jars filled and started the canner. By the time it came to a boil, vented for 10min, came to pressure, cooked for 90min, and cooled for another 20min I didnt go to bed til 1230...

Originally Posted By Canoeguy:
We did a roast from our side tonight. This was the first we have tried and…it was great.

Get out there and find a farmer folks. It’s possible you will cheaper find cuts somewhere…though not in my area. But what it does give you is a lot of meat in your freezer. Just as importantly you are helping shore up local grown food supplies.

Originally Posted By sabre_kc:
Picked up a package of bone in chicken breast for $.99 a pound today. Store is fully stocked with pork, beef, fish, and chicken. Hy-Vee south of KC. Swung by Academy while I was out. Lots of ammo on the shelves, 4 9mm Glocks in the case. Cast iron cookware, camping gear, charcoal, spices all over the place. Picked up 20 lbs of lump briquettes to top off my BBQ fuel. Supplies around me are normal, but I’ve seen businesses saying they are short items like catchup packets and plastic spoons.

Originally Posted By Bubbles:
Not necessarily related to food, but an explanation of the supply chain issues with other products.

https://www.wsj.com/articles/cargo-delays-are-getting-worse-but-california-ports-still-rest-on-weekends-11632648602?mod=hp_lead_pos1

Cargo Delays Are Getting Worse, but California Ports Still Rest on Weekends
U.S. shipping operations remain clogged as ports, truckers and warehouses can’t find enough workers or agree on 24/7 operations

Thousands of containers are stuck at the port of Los Angeles, a major West Coast gateway for trade.
Photo: Mario Tama/Getty Images
By Costas Paris
and Jennifer Smith
Sept. 26, 2021 5:30 am ET

Nike Inc. doesn’t have enough sneakers to sell for the holidays. Costco Wholesale Corp. is reimposing limits on paper towel purchases. Prices for artificial Christmas trees have jumped 25% this season.

Despite mounting shipping delays and cargo backlogs, the busiest U.S. port complex shuts its gates for hours on most days and remains closed on Sundays. Meanwhile, major ports in Asia and Europe have operated round-the-clock for years.

“With the current work schedule you have two big ports operating at 60%-70% of their capacity,” said Uffe Ostergaard, president of the North America region for German boxship operator Hapag-Lloyd AG . “That’s a huge operational disadvantage.”

The American supply chain has so far failed to adapt to the crush of imports as businesses rush to restock pandemic-depleted inventories. Tens of thousands of containers are stuck at the ports of Los Angeles and Long Beach, Calif., the two West Coast gateways that move more than a quarter of all American imports. More than 60 ships are lined up to dock, with waiting times stretching to three weeks.

Participants in each link in the U.S. chain—shipping lines, port workers, truckers, warehouse operators, railways and retailers—blame others for the imbalances and disagree on whether 24/7 operations will help them catch up. All of them are struggling with a shortage of workers.
Jun-20Oct-20Feb-21Aug-210123456 days

The ports of Los Angeles and Long Beach are managed separately and operate 13 private container terminals. Long Beach officials said last week they would try operating 24 hours a day from Monday to Thursday. Gene Seroka, executive director of the larger Port of Los Angeles, said his port will step more cautiously, keeping existing hours while waiting for truckers and warehouse operators to extend their hours.

“It has been nearly impossible to get everyone on the same page towards 24/7 operations,” Mr. Seroka said.

Truck drivers often don’t show up at scheduled appointments to pick up boxes at the inundated container yards to make space for the next load to come in, say shipping and port executives. Truckers blame terminal congestion, saying delays at one appointment can cause them to miss the next, and that shipping lines aren’t doing enough to clear out the towers of empty containers taking up space at the docks.

Before any changes this coming week, the longshore routine at the ports involve two shifts: 8 a.m. to 4 p.m. and 6 p.m. to 3 a.m. An overnight shift of five hours is available, but it is up to 50% more expensive and rarely used, say liner and terminal operators who foot the bill. Cargo pickups on Saturday are also rare, being charged as premium shifts, and there is no work on Sundays.

The International Longshore and Warehouse Union, which represents the dockworkers, said its members would work a third shift or on weekends, but the pileup of containers must first be fetched out of the port, so there is space to unload more from ships.

“Congestion won’t be fixed until everyone steps up and does their part,” said Frank Ponce De Leon, a coast committeeman at the ILWU. “The terminal operators have been underutilizing their option to hire us for the third shift,” he said.
Union Pacific, which moves freight from the West Coast, is primarily seeing delays when it hands off cargo to trucks at destinations.
Photo: Luke Sharrett/Bloomberg News

Federal safety regulations limit most commercial truck drivers to 11 hours of driving time in a 14-hour workday. Port truckers often prefer to start early in the morning so they can maximize the number of loads they move a day, said Tom Boyle, chief executive of Quik Pick Express LLC, a trucking and warehousing provider based in Carson, Calif., not far from the port complex.

Night shifts are less popular. Drivers who pick up loads late at night don’t always have a place to put them. Truckers might have to park a box in a drop yard, and then deliver it later when the destination warehouse is open.

“The biggest issue it probably comes down to is labor,” said Mr. Boyle, who said his company, like other fleets, is constantly looking for drivers.

A shortage of labor is also causing significant delays in loading up freight trains, which move up to 30% of all containers to big distribution hubs like Chicago.

Union Pacific Corp. , one of two main railroads moving freight from the West Coast into the country, is primarily seeing delays, or dwell, when it picks up cargo from ports and hands it off to trucks at destinations, Chief Executive Lance Fritz said in a recent interview. “Where we see dwell is on either end,” he said.

Nike executives said Thursday that the amount of time it takes to move a cargo container from Asian factories to North America is now about 80 days, or twice as long as it was before the pandemic. Moving items such as paper towels or furniture within the U.S. is also a challenge, with Costco executives saying it can be difficult to find trucks or drivers on short notice.

“If you work a gate 24/7 it will improve your velocity” only if all participants are involved, said Wim Lagaay, chief executive of APM Terminals North America, which operates a terminal in Los Angeles. “Up to 30% of overall truck appointments are not met because there are not enough trucks, drivers or chassis.”

Port truckers say some appointment slots go unused because of the lack of equipment, such as the chassis needed to haul containers, or because of restrictions on what drivers can do during that appointment, including returning empty containers.

“There is too much congestion from empty containers on terminals,” said Matt Schrap, chief executive of the Harbor Trucking Association, which represents carriers at the ports of Los Angeles and Long Beach. The shipping lines aren’t moving the boxes out, “which is preventing us from returning empties that we are storing in our yards,” he said.

‘It’s impossible to effectively move such volumes if we don’t move to 24/7 operations across the supply chain.’
— Mario Cordero, executive director at the Port of Long Beach

With such long delays, some cargo owners are no longer arranging to pick up their boxes. Mr. Seroka, the Los Angeles port director, said they use the containers as mobile storage units because it is cheaper to leave them at a port than to rent warehouse space.

“Even if [warehouses] were open 24/7, there is simply no space,” said Jason Tolliver, an executive at real-estate firm Cushman & Wakefield PLC. About 98% of warehouses in Southern California’s logistics-heavy Inland Empire region are fully occupied, and the entire Western U.S. has a 3.6% vacancy rate.

With scarce warehouse capacity, many truckers leave the boxes outside the facilities along with the chassis. Liner operators say that it normally takes three days to return the chassis to the port, but it now takes eight.

Los Angeles and Long Beach face different challenges than export or transshipment piers in Asia and Europe. Other ports haven’t dealt with such high import volumes over the past year by so many operators while the inland part of the supply chain has stayed largely unchanged.

Overall container volumes at the Port of Los Angeles have grown 30% so far this year over 2020, but Mr. Seroka said trucking capacity has increased by only 8%. The warehouse development is equally challenging, he said, as there is an estimated minimum 25% less storage space than needed.

“It’s impossible to effectively move such volumes if we don’t move to 24/7 operations across the supply chain,” said Mario Cordero, executive director at the Port of Long Beach. “They do it in other parts of the world.”

—Paul Ziobro and Paul Berger contributed to this article.

Originally Posted By sabre_kc:
Picked up a package of bone in chicken breast for $.99 a pound today. Store is fully stocked with pork, beef, fish, and chicken. Hy-Vee south of KC. Swung by Academy while I was out. Lots of ammo on the shelves, 4 9mm Glocks in the case. Cast iron cookware, camping gear, charcoal, spices all over the place. Picked up 20 lbs of lump briquettes to top off my BBQ fuel. Supplies around me are normal, but I’ve seen businesses saying they are short items like catchup packets and plastic spoons.