“When in 2014 the war began, it was a complete surprise and shock for everyone” is the most interesting part to me. People often think variants of “it couldn’t happen here” or “we would have plenty of warning”.
jkaufman
Karma: 5,321
Porting My Rhythm Setup
Emergency Prescription Medication
Medicines are tricky legally (I want to write a follow-up about this)
Follow-up: https://www.jefftk.com/p/emergency-prescription-medication
Water doesn’t make much sense to do by mail, since a full water container is so much heavier and more hassle than an empty one.
Food that you buy and keep until it expires and needs to be thrown away is much more expensive than food you rotate through, and is less useful in cases where you forget to go to the store and want some extras of things. It also doesn’t let you buffer occasional trips to cheap stores or buffer buying things on sale.
Medicines are tricky legally (I want to write a follow-up about this) and are different person to person.
I’m not seeing much of a market here?
The ongoing maintenance for food and water is pretty low:
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For food, when I open containers of non-perishables I take them from the front of the line, and when I buy new ones I put them at the back of the line.
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For water, 14gal/person is two 1ft^3 water containers. I’ve set a recurring reminder to swap the water out every five years.
An additional cost is the hassle of moving/selling/giving away your stockpile if you move.
For water you can just dump it out and refill at your new place. For food it’s pretty small compared to the rest of what you’re moving, maybe two ~1ft^3 boxes per person?
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UHT for cream isn’t as bad as it is for milk, and it can be done more or less well, but typically all the cream at grocery store, including the organic stuff, will be UHT: https://www.peapod.com/product-search/heavy whipping cream
Disasters
Where are you? In the US cream is generally UHT pasteurized, but if you’re somewhere where that’s not common your cream won’t last as long.
I’m not sure there’s any purpose for which chocolate and bacon are both suitable replacements for butter.)
Both would be tasty on toast. Even simultaneously!
Our local store brand is 11g fat, 7g of which is saturated, no trans fats: https://www.fatsecret.com/calories-nutrition/lucerne/sweet-cream-butter
Same as Kerrygold: https://www.fatsecret.com/calories-nutrition/kerrygold/pure-irish-butter
(I don’t know whether Hotel Bar is a fancy butter or not, or whether you’re in favor of high trans fats in your butter)
The eggbeater in the image you use in your post appears to have wooden parts (the handle).
Yup. But we’ve been putting it in the dishwasher for years and it’s doing fine. It will eventually lose its handle, but it’s about $2 at the thrift store.
(As I wrote above, though, for whipped cream in particular I usually do it by hand)
That’s fine if you like it, though I would like it less. I really enjoy the contrast between the cool smooth unsweet whipped cream and the strongly flavored warm sweet cobbler.
Generally, I’m not very sure why you would use whipped cream instead of butter.
This post is based on my (apparently not universal!) understanding that whipped cream is far tastier than butter.
The composition of fancy butter isn’t very different: something like 82% fat instead of 80%. Again if you’re making croissants this matters, but not if you’re making, say, chocolate chip cookies or cake.
You can put it in your dishwasher, for example
We’ll put our eggbeater in the dishwasher. It’s stainless steel and it seems fine.
If it eventually breaks we can get a new one; they’re very cheap used.
an electric hand mixer, which is faster than either manual option
I’d be surprised if it was faster after accounting for needing to get the hand mixer out and assemble it? Whipping a serving of cream by hand took me 16s (I timed it for this post)
But I’m confused why you’re eating whipped cream rather than plain butter. Given you’re only looking at one dimension (cost per calorie), why not go even cheaper?
Mine is definitely a simplistic analysis, but I’m looking at two dimensions: taste and cost. I’m arguing that since whipped cream is both tastier and cheaper than fancy butter it makes a much better condiment.
Most of the disagreement seems to be over whether whipped cream is actually tastier, which is totally fair.
This sounds slower than using an eggbeater, without being any faster to clean up?
There is a cold spot in my refrigerator (not the freezer!) where the ambient temperature is approximately 25 °F.
If part of my fridge were below freezing I would find that very frustrating, but it sounds like you’ve figured out how to use it to good effect!
You might like Nomic: https://en.wikipedia.org/wiki/Nomic