calories per dollar

whereswaldo · Coal Joined: Mar 31, 2008 Posts: 4

If the crash is "soft" it will be economic where things are still available but cost more and more. So, stockpiling has to be done in the most econominc fashion.

I'm curious whether anyone here has analyzed long-life foods in terms of calories per dollar. I can get a 3600 calorie pack of Datrex bars for $4.65, so that's 774 calories per dollar. It's more difficult to do that for some other long-life food such as MRE's and Mountain House since they're sold be serving. Has anyone figured the calories per dollar for the various products out there?

kpeavey · Expert Joined: Oct 04, 2004 Posts: 811

I did the math on a number of goods. Figures are on the old computer and are lost. The best value was found in grains and staples. Flour, rice, beans, and as I recall, sugar was at the top of the list.
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DoubleD · Tar Sands Joined: Oct 24, 2006 Posts: 95

Don't lose sight of the fact that calories do not equate to 'nutrition' necessarily. For instance; 200 calories of cooked dry beans and rice is far more nutritious than 200 calories of sugar.

Caloric value AND nutrition are important.

Dried Beans/Peas
Whole Grains
Dried Whole Egg
Powdered Milk

Are the most economical and effective long term staples - can be supplemented with garden production and improved with seasonings, sugar (easy to store but should be a flavoring not a meal) and fat. Collective these four items provide needed and filling carbohydrates, calcium, fiber, and proteins (both vegetarian when legumes and grains are combined - and animal from the egg and milk).

Stored properly the grains will last 15 or more years (wheat lasts the longest) and the dried milk, beans etc will go comfortably to 10 years. Whole egg for about 7 years.
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kpeavey · Expert Joined: Oct 04, 2004 Posts: 811

That's a much better answer DD!

Sometimes I get too deep into theory, lose the practicality.
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Narz · Posted: Mon Apr 14, 2008 4:37 am Post subject: Re: calories per dollar

patience · Light Sweet Crude Joined: Jan 04, 2008 Posts: 1121

I'd suggest that the closer you stay to basic, unprocessed foodstuffs, the cheaper it will be, and the more concentrated it will be, in most items. Just another way of thinking about it, and goes to the same conclusions as posted here.

Storage space being a consideration, concentrated food is desirable, as in boned out meat, dried foods, and canned vegetables for storage.
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TreeFarmer · Heavy Crude Joined: Jun 26, 2007 Posts: 241

This is an interesting thread to say the least.

To me the next question is what might I cook to eat with what I am storing.

With the staples mentioned above:
BREAKFAST
Pancakes
Waffles
Scrambled eggs from the whole eggs?
Biscuits
(If you stored honey you could use that on your breakfast foods instead of syrup)

LUNCH/DINNER
Beans and Rice
Rice and Beans
Biscuits

So, I'm thinking what might you add next to give cooking flexibility?
You are gonna need margarine powder or will regular oil replace that?

What about some tomato powder? I believe it is a little on the expensive side but it would open up all kinds of pasta sauces on the homemade pasta from your grain storage.

So, not to hijack your thread, but what is the item to add after

Dried Beans/Peas
Whole Grains
Dried Whole Egg
Powdered Milk?

TF

DoubleD · Tar Sands Joined: Oct 24, 2006 Posts: 95

There are lots of things to add after the basic items are provided for - so much so that it can get overwhelming. I would encourage everyone to address the core items before moving on to other things.

Other Next tier items:

Salt
Baking Soda/Baking Powder/Yeast
Sugar
Gallon jugs of cooking oil - these should be kept in a freezer or it will quickly go rancid - and will not last very long (9 months tops) if you have no power.
Cubed butter - same thing as the jugs of cooking oil
Large (sealed) canisters of shortening

If you do not garden (or have limited garden area) then having a supply of vegetables and fruit products is good. Most of us that garden intensively have food "put by" for the winter months anyway.

Tomato powder is wonderful. I have several cases and use it regularly in my cooking. For instance, if making spaghetti - I use a jar of my home canned tomatoes (diced in juice) and then add a smaller jar (pint) of homemade tomato sauce...this is all added to a pan that has has had onions and garlic sauteed in olive oil. Then add about a 1/4 cup of tomato powder and a pinch of sugar and it thickens the sauce up and adds tremenous "wow" tomato flavor. Of course you then add the herbs you want etc and meat balls if you have them!

It is easy to go crazy on all the long term storage items - stick with the basics - cooking and eat from those items and then add as you determine what works for you and what you have determined are your weakest inventory areas.
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oowolf · Posted: Mon Apr 14, 2008 3:38 pm Post subject: Re: calories per dollar

At the present, and the situation is changing rapidly, rolled oats and corn flour (1600 kCal/#) are the best nutrition for the least money. You may still be able to find lentils/split peas (1550kCal) for under 40 cents/#. Corn meal is still cheap, but will go rancid fairly quickly.
Do not delay. Prices are rising daily.

Pops · Posted: Mon Apr 14, 2008 4:12 pm Post subject: Re: calories per dollar

oowolf is right on the mark.

We know energy is rising in price, we also know various staples are rising.

The thing is we can't be sure when the tops and lows nor the surplus or shortage will occur.

We do know a little plot of land and some OP seeds with a little experience makes that whole deal moot.
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patience · Light Sweet Crude Joined: Jan 04, 2008 Posts: 1121

Grains store longest when they are left whole, and ground as needed. Some sort of grain mill is a must, IMHO. And, it unhooks you from depending on the processors. If you can grow grain, store it, and grind it as needed, you are a long way toward food security, and for pennies on the dollar compared to processed items.
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kpeavey · Expert Joined: Oct 04, 2004 Posts: 811

Whatever you store, you must know how to prepare it in a fashion that is pallatable, and can be prepared in a variety of ways. Dining on rice several meals per week can result in appetite fatigue, where you may prefer to skip a meal rather than have the same thing again. Survival can be hard work. You will need those calories.

To this end, herbs and spices, gravy mix, and seasoning mix can greatly expand the menu selection.

Comfort foods enhance daily living, even bringing pleasure in an otherwise gloomy situation. Hard candy lasts a considerable period. A little cinnamon or allspice added to a baked item turns bland into delightful. Chocolate always sets the mood. There will still be birthdays and anniversaries. They should be celebrated in some fashion, otherwise, what the hell are we surviving for?

Tea, coffee, and drink mixes add an element to a meal, even if its just a cup once in a while.

There are lists all over this site, but you must consider that stored goods are finite. Without the ability to replenish supplies, you will eventually run out. The ability to raise your own food will be paramount. Seeds are the solution.
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If you want a picture of the future, imagine a boot stamping on a human face--for ever."
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Accept the Facts.

TreeFarmer · Heavy Crude Joined: Jun 26, 2007 Posts: 241

DD how long will cooking oil last in the freezer?

I am also assuming that it will not freeze, that it will just be around 30 degrees and thus last longer.

BTW, if I were to get some gallon jugs and vacuum seal beans in them do you think they would last 7 years?

TF

DoubleD · Tar Sands Joined: Oct 24, 2006 Posts: 95

treefarmer - I put the plastic jugs in the freezer and they are solid when I pull them out. They thaw fairly quickly and are just as if you had pulled them off the shelf afterwards and will prompty resume going rancid over time once unfrozen. Freezing IS the best way to store fats - but as mentioned - only works if you have power available to keep the freezer on. As to how long it will keep in the freezer - I honestly do not know. I keep about four big gallon jugs on one rack of the freezer - I pull one out for usage - shift the others over and buy a replacement jug to fill the now open slot. Since I go through one jug a year (at best) that means I have about 5 years on the back end of the rotation life - so that seems to be as far as I have pushed it. Only have my personal experience to relate on the topic.

As to the vacuum seal - I will let some one else answer that who has worked with one. I personally use mylar bags in buckets and use oxygen removers to create an airless long storage environment.
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"By the pricking of my thumbs, something wicked this way comes." -- William Shakespeare (Macbeth)

SchroedingersCat · Heavy Crude Joined: May 26, 2005 Posts: 494

Fats and oils are the ones that worry me the most. Hard to store, can be hard to get. I've tried the freeze dried butter but it just isn't the same as real fat. More of a flavoring, it seems. Growing up we saved and reused just about every fat or oil, so I'm guessing thats the way to go. I'm looking at those filter systems they sell to reuse the oil from turkey deep frying. Anyone have a good oil/fat filter answer?

As for vacuum sealing, I think the mylar/co2/oxygen remover is the way to go. I think those commercial vacuum sealers are short term only.

One thing we've been doing is making extracts of fresh herbs and fruit in alcohol. It keeps for years in a sealed bottle and is a great flavor enhancer (or medicine, in some cases.)
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