Posted: 2/24/2011 5:28:01 AM EDT
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I stole this from another forum, it looks like a good prep food.
What you need for Scotch broth Scotch broth is a combination of grains and legumes to provide a balanced highly nutritious foods. This particular combination is said to provide a balance of ALL of the appropriate amino acids required for a person. TEN YEARS worth of SCOTCH BROTH MIX. You'll need a large and long container, - we use the Rubbermaid ones which are approx. 4ft x 2 ft long. This will allow you to make up *batches* of 165lbs of soup mix at a time, which you then package in Mylar Bags w/oxygen absorbers, heat seal (we have a steam iron and a plank of wood 36" x 20" which we just smooth the bag out across and iron shut for a vacuum seal) and store in smaller Rubbermaid containers which each take the 165lbs you'll be packaging. The ones we use say they will hold 26 gallons (volume) and they cost about $6 each here. Not much more than a cardboard box from U-Haul. You'll need to make it in 12 batches, - it's hard work to mix. For each batch you'll need... 4 x 22lb (or 10kg) rice. 2 x 11lb (or 5kg) kidney beans 2 x 11lb (or 5kg) barley 2 x 11lb (or 5kg) lentils (yellow) 1 x 5.5lb(or 5kg) green split peas 1 x 5.5lb(or 5kg) chick peas Method: Put in two bags of rice to mixing container Then add each of the other ingredients 5kg at a time, mixing as you go. (Use surgical gloves or you'll have no nails left, LOL!). When you have all the other ingredients mixed in with the first two bags of rice, add the last two bags of rice and *REALLY* mix well or you'll get all rice on the bottom of your mixture. Then take 3 *large size* Mylar Bags www.sorbentsystems.com/products.html and start scooping in mixture. We just use a 2 quart juice jug for a scoop. When you have it 2/3rds filled, add 2 oxygen absorbers and put plank over the mixing container and then spread the Mylar Bag tops over the plank and seal with a HOT steam iron. You should have a 3" seal at least. The mixture will fit nicely into the 3 Mylar Bags and we usually fill them and then seal them all at once so we can get the best seal possible. Then place Mylar bags into your 26 gallon container, label, and put lid on tightly. These are Rodent Proof and can be stacked three high. They should be kept in a cold dark place and they will keep for 20 years at least stored this way. +++++++++++++++++ MAKING SOUP. Take 16oz of the dry mixture and put in about 6-7 quarts of water (with a nut of butter or a tsp. of olive oil to prevent soup boiling over) and add 3 tblspns (or to taste) of powdered soup stock. We like to use chicken stock. Then add any veggies, meat, & seasoning you like (if available). (We like to also put in lots of garlic) (DO NOT USE ONIONS - they'll spoil the mixture). Bring to a boil and let simmer for two hours and you have enough soup for two days for 4 people. On the second day you'll need to add some more water (it thickens in the fridge overnight) and another tblspn stock. Make sure to boil for at least 10 minutes the second day to kill off any potential bacteria, - especially if you are not storing in fridge, but just in a root cellar or like that in the event of no electricity in summer. We make our own bread and have a thick slice fer dunkin' with a large bowl of this delicious soup and it serves as a main meal. You are FULL after just one (large size) bowl of this stuff. Kids will usually only be able to eat half a bowl w/bread, or a small bowl, whichever you prefer. Adults will likely want a nice big bowl. If there is any mixture left on the third day, just add the new mixture to it. You will need less of course, but you'll get to know how to gauge things as you go along catering to the requirements of your own little family. If you make up one batch at a time, it'll cost you approx. $125 for all the ingredients, including 3 x 10lb canisters of powdered soup stock. (One for each Mylar Bag). That's very doable I think, and in no time you'll have your 12 batches or 1,980lbs of soup mix. (Do it over 12 pay-days, and if you are paid weekly, - you'll have your 10-year-supply in just 3 months). We saved up and bought ours all at once and just took a weekend to get it over with, - the packaging I mean. I get my Rubbermaid containers from Wal-Mart, both the long ones for mixing, and the small ones. If you are going to store your soup mix in a garage, you might want to get those rolling Rubbermaid Garbage cans and use these instead of the 26 gallon containers. They have locking lids, can be wheeled around and are water and Rodent Proof. Only RUBBERMAID products *guarantee* that they are Rodent Proof, so I rarely buy anything else. The Rubbermaid Garbage cans are twice as expensive as the 26 gallon containers, and can't be stacked, but if you have a lot of room in your garage and don't like lifting, they may be the best choice for you. Remember, - either way, you'll have 12 containers with 165lbs of soup mix in each. Stored in cold storage, they don't need to be rotated. If they are stored at room temperature, you will want to slowly rotate them over a 10-year period. Hope this helps! ++++++++++++++ I'm sorry I didn't make it clearer. To make a pot of soup that will last 2 days, simply use one cup of soup mixture, one rounded tspn. of bouillon, and three quarts of water per person to be served. For 2 people, - double the amount, for 3 people, - triple it and so on. One cup of soup mix weighs half a pound. IF YOU PLAN TO ADD VEGGIES AND/OR MEAT to the broth, it will last at least three days, and depending upon how much you add, I've known it to stretch out to four days. Of course, on the third, and fourth days you will add a little more water and bouillon to achieve desired taste and preferred thickness. So, if you are a single person, my 10-year plan up top will last you between 30 and 40 years! A regular family of 4 throwing in a few veggies (even dandelion leaves and clover) will be able to go for 10 years easily and healthily on my above recipe. I HOPE this simplifies things... - Jesse. ONIONS>>>Re: onions... They ferment too quickly, and cut down the amount of time you can safely store already cooked soup. Assuming there are no refrigerators etc., it's best to err on the side of caution and not use them in the soup. If you want to waste fuel and make your soup daily, then onions aren't a problem. We LOVE onions in our house, and cook them by wrapping them in tinfoil, and putting them in the ever-burning wood stove for an hour. We put in some potatoes too usually, and have a meal of tatties & onions. They taste wonderful prepared in this way, particularly if you add a little butter or olive oil and some herbs when you take them out of the fire. This and some greens is all you need to exist except for vitamin B12 The recipe calls for the following ingredients by weight for one batch: 088.0 pound(s) or 40 kilogram(s) rice 022.0 pound(s) or 10 kilogram(s) kidney beans 022.0 pound(s) or 10 kilogram(s) barley 022.0 pound(s) or 10 kilogram(s) lentils, yellow 05.50 pound(s) or 05 kilogram(s) green split peas 05.50 pound(s) or 05 kilogram(s) chick peas 165.0 pound(s) or 80 kilogram(s) Total weight This total weight (in pounds) can also be expressed in parts: 04 part(s) rice 02 part(s) red kidney beans 02 part(s) pearl barley 02 part(s) lentils (yellow) 01 part(s) green split peas 01 part(s) chick peas (Garbanzos) 16 part(s) total These parts are converted (by weight) as follows to arrive at one pound of broth. 08 ounce(s) rice 02 ounce(s) red kidney beans 02 ounce(s) pearl barley 02 ounce(s) lentils (yellow) 01 ounce(s) green split peas 01 ounce(s) chick peas (Garbanzos) 16 ounce(s) Total Before I go into the method, I had to figure out how much (in cups) of each ingredient was needed to make one pound of broth. First though, I needed some useful information about cooking measures. tsp. means teaspoon and is equivalent to 76 drops. tbs. means tablespoon. oz means ounce. 03.00 tsp = 01 tbs = 0.5 fluid oz = 014.3 grams 02.00 tbs = 1/8 cup(s) = 1.0 fluid oz = 028.3 grams 04.00 tbs = 1/4 cup(s) = 2.0 fluid oz = 056.7 grams 05.33 tbs = 1/3 cup(s) = 2.6 fluid oz = 075.6 grams 08.00 tbs = 1/2 cup(s) = 4.0 fluid oz = 113.4 grams 12.00 tbs = 3/4 cup(s) = 6.0 fluid oz = 170.0 grams 32.00 tbs = 2.0 cup(s) = 16. fluid oz = 453.6 grams 64.00 tbs = 4.0 cup(s) = 32. fluid oz = 907.0 grams These are the serving sizes printed on the packages which I bought at the grocery store. 1/4 cup(s) = 45 gram(s) dry rice 1/4 cup(s) = 38 gram(s) red kidney beans 1/4 cup(s) = 33 gram(s) pearl barley 1/4 cup(s) = 32 gram(s) lentils, yellow 1/4 cup(s) = 45 gram(s) green split peas 1/4 cup(s) = 45 gram(s) chick peas, Garbanzos Here is each serving size broken down by tablespoon. Remember, there is 4 tablespoons (tbs) in 1/4 cup. So one might ask, what is the weight of one tablespoon for each ingredient? 45 / 4 = 11.25 gram(s) rice 38 / 4 = 09.50 gram(s) red kidney beans 33 / 4 = 08.25 gram(s) pearl barley 32 / 4 = 08.00 gram(s) lentils, yellow 45 / 4 = 11.25 gram(s) green split peas 45 / 4 = 11.25 gram(s) chick peas, Garbanzos Other Useful Information How many 1/4 cups (capacity) does it take to make 1 gallon? Answer: 64 A one gallon plastic food bucket can hold one of the following: 06.40 pound(s) of rice. 05.35 pound(s) of red kidney beans 04.66 pound(s) of pearl barley 04.52 pound(s) of lentils, yellow 06.40 pound(s) of green split peas 06.40 pound(s) of chick peas, Garbanzos __________________ |
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That comes out to a metric shit ton of meals for not a great deal of money. I dig it. A a DAK ham or can of not too great meat, chopped fine. Add vegatables, grown or found. Add a small game animal that would not made a meal otherwise. You have a real meal |
| I may buy the smallest package sizes of ingredients I do not have on hand to make up a small batch for taste testing. Then, I could figure out the actual serving size of dry ingredients for me. It would be interesting to determine the nutritional data for a given serving size. That should not be too hard. |
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This total weight (in pounds) can also be expressed in parts: 04 part(s) rice 02 part(s) red kidney beans 02 part(s) pearl barley 02 part(s) lentils (yellow) 01 part(s) green split peas 01 part(s) chick peas (Garbanzos) 16 part(s) total These parts are converted (by weight) as follows to arrive at one pound of broth. 08 ounce(s) rice 02 ounce(s) red kidney beans 02 ounce(s) pearl barley 02 ounce(s) lentils (yellow) 01 ounce(s) green split peas 01 ounce(s) chick peas (Garbanzos) 16 ounce(s) Total The part in red should be 8 part(s) rice, not 4, to make 16 part(s) total and to match the description below. I also appreciate having this all broken down as I wasn't looking forward to scooping 165# of this stuff into bags over a weekend! I would rather process smaller batches as I have time. |
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This is simply beautiful. My math is just not working right now - would an 80 gal pot work for mixing this up? My sense is that it would. I've got one I use for crawfish boils. 80 Gallon??!?!?! I've brewed beer for years in a 15 gallon keg conversion and thought THAT was a bear to handle!! Do you need a forklift for an 80 gallon pot?!?! |
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Quoted: I did say my math was not working. Quoted: This is simply beautiful. My math is just not working right now - would an 80 gal pot work for mixing this up? My sense is that it would. I've got one I use for crawfish boils. 80 Gallon??!?!?! I've brewed beer for years in a 15 gallon keg conversion and thought THAT was a bear to handle!! Do you need a forklift for an 80 gallon pot?!?!  80 quarts, not 80 gallons. Holds a full sack (30-32lbs) of crawfish and all the fixins'. As penance for the poor math skills, a photo from past boils:  |
| Made a small test batch last night (3 cups mix in 6 quarts of water) and brought 2 cups prepared to work for lunch today. With out meat or vegetables it has a fairly mild flavor and was much thicker than I expected, not as thick as oatmeal but you get plenty to chew on. It has been about two hours and I am still feeling pretty full. Will give it another go tonight with vegetables and some beef. |
| I used regular Goya Lentils, bought in a 1 Lb bag at the closest supermarket since this was a test run. FWIW ate it for dinner last night with carrots, onions, celery and some cubed flank steak (I think it was flank, flat thing that was $3) and it was damn tasty. The wife thought the steak was too though but it was a test run for long term storage food, not Mr. Puck so I was okay with it. |
Ok, reviving this zombie thread 
I mixed up a small batch of this, with the smallest individual ingredients at 1lb. I think the rice came to 16lbs. I cooked up a pound of the mix tonight while I was cooking a pot roast, and I threw in a cube of beef bouillon and some garlic salt, and the secret ingredient: BEER. About halfway through I realized I didn't add enough water, so I added a bottle of beer. Holy cow was that good! |
| Question: I have a very similar recipe that I don't make much. The reason is because by the end of the 2 hours, the Kidney beans (which started out dry I assume) are just beginning to get soft enough to eat, but the rice at that point is just mush, and the barley is somewhere between. Can anyone who's made this talk about the consistency of the ingredients after a 2 hour simmer? |
| On mine the chickpeas and kidney beans were still solid while everything else had pretty much disintegrated. I though it was good that way because the rice, barley, etc turned into a nice thick broth. If you're looking to just eat it as rice and beans instead of soup you would be better off cooking it separately. |
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On mine the chickpeas and kidney beans were still solid while everything else had pretty much disintegrated. I though it was good that way because the rice, barley, etc turned into a nice thick broth. If you're looking to just eat it as rice and beans instead of soup you would be better off cooking it separately. Yea I don't like mushy rice and barley. That's why I dont cook the similar recipe I have much. |