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Rice as emergency food., posted December 24, 2016

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Mung Beans as grains for self-reliance.

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Soup of Bitter gourds infilled with pestled pork (Canh khố qua dồn thịt heo).

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Roast Chicken Edible

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Detecting Vietnamese color dyed fruits.

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Red Lilies from Viet Stall

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Cautious use of smart phones is needed to avoid deadly candida auris infection,

Pronunciation of written Vietnamese in former RVN

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Dried sweet fruits as energy food

 

Dried sweet fruits as energy food

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.100).

 

#dried, #sweet, #fruit, #longans, #banana, #survival, #food,

Dried sweet fruits as energy food.

In general, any sweet fruit can be dried by the Sun and kept as an emergency energy food supply. Dried sweet fruits may also be used as components of food for survival (similarly to chocolate bars).

Many sweet fruits can be dried and kept in this way. They include bananas, longans, jack fruits, apricots, persimons, plums.

1. Advantage of naturally dried fruits.

a/ Dried fruits have practically no water content and is resistant to spoiling by mould.

b/ Dried fruits can be preserved at ambient temperature for a long time.

c. Concentrated sugar inhibits cell growth and bacterial growth. Dried sweet fruits can be preserved at ambient temperature for an even long time.

d. Well prepared dried sweet fruits which are properly kept in refrigerators  can be easily preserved for more than 10 years.

e/ The same fruits may be dried to different extents for totally different market requirements.

Example: Roll pressed bananas may be dried to a dark colour but still in pliable state for consumption in less than a year. They may be dried even further until becoming crunchy and can be preserved for more than a year.

f/ Naturally dried sweet fruit contains NO PRESERVATIVE, is less objectionable to health food enthusiasts.

2. Traditional method of drying fruits by sunlight.

a/ In tropical countries like Vietnam sweet fruits are just peeled and may be additionally cut or pressed into thin slices and placed on aerated plates.

b/ The aerated plates are placed on hot tin (or tiled) roofs every day from 9am to 3pm for about 14 days.

c/ The drying is completed when the fruits or fruit slices reach their individual required dryness.

d/ The drying of plates of fruits needs someone’s watching. The watcher keeps away birds, flies and ants. 

3. Improved method of drying fruits by sunlight. 

Fruit drying operators may place aerated trays of fruits in aerated enclosed glass boxes under sunlight.

This keeps birds, flies and ants out. 

4. Industrial method of drying fruits.

The fruits are placed inside a vacuum vessel and water eveporate from it. 

5. Roughshod methods of drying fruits.

a/ Fruit trays are placed on hot, black bitumen surface of paved roads. This method has been practiced in Vietnam. The dried fruits are then dirty and may have sands small gravels sticking to their surfaces.

b/ Fruits are placed in wire baskets in the hot  exhaust streams of the tractors or the transport trucks. There are rumours that the method may have been practiced in China. The dried fruits then have smoky smells and are contaminated with heavy metals from the exhaust streams.

6. Eating dried fruits.

Figure: Longan Fruits

Figure: Dried longans packed, wrapped and packed in paper box. This box was bought in year 2002.

The Vietnamese name for longans is “long nhãn” (long= dragon, nhãn= eye, long nhãn= eyes of dragons}.

Figure: Boiled longans. The longans come straight from the paper box bought in 2002 in the previous figure, having been kept in a refrigerator for 15 years.

a/ Some can be eaten without further preparation (roll pressed bananas, dried banana).

b/ Some are best boiled before eating (dried longans).

c/ AVOID eating any dried fruits prepared by roughshod methods.

d/ You must clean your teeth thouroughly after eating dried SWEET fruits, they have high sugar contents. They may cause TOOTH DECAY.

CAUTIONS:

1. Warning on lead and heavy metals contamination of some imported dried fruits may be only the tips of some bigger icebergs.

2. Smoky smell of a dried fruit may be the sign that it had been dried by hot exhaust streams from tractors.

3. Sand and gravel contamination is the sign that the dried fruits had been dried on a road surface.

7. Where to find dried fruits.

Dried fruits may be found in Specialty Asian Foodstores.

The small pack of dried longans in the first figure may cost around 2AUD.

References.

[1].

Related SURVIVAL and HOW TO blogs:

Rice as emergency food., posted December 24, 2016

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Mung Beans as grains for self-reliance.

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Air-grown mung bean sprouts for food.

Air-grown mung bean sprouts for food

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.56).

#mung bean #sprout #food #no cooking #growing #in air #air grown #no substrate #nuclear shelter #nuclear disaster #stored food

The benefit of growing sprouts in ONLY AIR is that there is no substrate to be contaminated after all sprouts have been collected and there is no substrate waste with horrible rotting smell. It also allows the consumption of mung beans as food without cooking. It requires only drinkable water but uses no fuel.

Growing sprouts in ONLY AIR is also suitable for preparing bean sprouts when sheltering in bunkers after nuclear disaster (to avoid consuming hot released, fast decaying radioactive alkaline Cesium and alkaline earth Strontium nuclei).

1. Growing beans into sprouts.

When beans grow into sprouts, they convert the highly compact stored energy and materials into small plants to continue the propagation of their genes.

The beans need a triggering signal before it enter into this process. In nature, a wrong starting time may mean extinction for the beans. The triggering happens in nature with beans falling into flood water or very wet soggy ground at the end of a rainy the season. After that the sprouts need drier soil to breath and grow. The sprouts will try to grab a substrate with their hairy roots and will grow vertically.

It is easier for human to consume sprouts than to consume the highly compact mung beans. This is the reason for growing sprouts from beans for consumption.

An additional benefit of eating sprouts from stored beans is the sprouts have plenty of Calcium and Potassium, which can supply the requirements of our bodies if we have to wait in nuclear shelters for the short term radioactive Cesium and Strontium nuclei to decay in the outside environment after a nuclear disaster. Mung beans are thus useful grains for short term food after nuclear disasters.

(According to Wikipedia, 100g of beans contain

Calcium 132 mg

Iron 6.74 mg

Magnesium 189 mg

Manganese 1.035 mg

Phosphorus 367 mg

Potassium 1246 mg

Zinc 2.68 mg).

2. Materials.

1a. Mung beans (uncooked and in good condition).

mung_beans.jpg

Figure: Good mung beans for making sprouts.

Remember that mung beans will increase in volume and in weight when they become sprouts and only a very small initial volume of beans will grow into a cupful of sprouts.

1b. Two identical clear plastic drink cups with their corresponding hemispherical dome lids.

Figure: A clear plastic cup with hemispherical dome lid for growing sprouts.

3. Making the container for growing mung beans.

Make about 10 perforation holes on the bottom of one cup, enlarge them so that a fully filled cup of water can drip out of these holes in less than 10 seconds.

The second cup is to be fitted onto the outside of the first cup to control the flow of water through the perforations. To stop water from leaving the inner cup the second cup is slipped tightly on its outside. To drain water from the inside cup, the outside cup gradually loosened to let water drip into it from the inner cup, the outside cup is then emptied.

4. Soaking mung beans.

To make sprouts from mung beans, the beans must be first soaked in water until germination. The steps are in the following:

Place 3 layers of beans on the bottom of the inner cup.

Fill water until water surface is 1cm higher than the top layer of beans.

Fit the hemispherical lid on the cup (optional, to prevent spilling if the cup is knocked from its position).

The cup is left standing like that for about 12 hours to soak the beans until they germinate with a 2mm sprout on most of the beans.

Timing is NOW STARTED.

5. Growing sprouts from germinating beans.

Fill the inner cup with water to full capacity. The beans and sprout should be able to move freely in this water.

Loosen the outer cup to gradually and completely drain water from the inner cup.

Empty the outside cup and slip it back onto the inner cup.

Tumble (and also roll) the covered double layered cup to spread germinating beans on the side of the cup,

Lay the cup on a horizontal surface, with the rim resting about 10mm higher than the bottom.

Let the cup rest like that for 12 hour then repeat all the above steps of this section.

Sprouts can be seen growing bigger in each 12 hour period.

6. Results

Figure: A horizontal cup is almost full of sprouts after 30 hours (Top view of horizontal cup.). The cup is double layered, it is made up from a perforated one and another non-perforated one fitting tightly outside it.

Figure: Air-grown bean sprouts are ready for consumption after 30 hours. The double layered cup is standing upright without its lid.

After 30 hours, the horizontal cup is about 3/4-full with sprouts. It should be hold upright and filled with water for well grown sprouts to float to the top for the first harvesting. (Grown sprouts have lower specific gravity than beans and newly grown sprouts).

The cup containing unharvested beans and sprouts is then put through all steps of section 5 twice for another 24 hours. After that the horizontal cup is about 3/4-full with sprouts. It should be hold upright and filled with water for well grown sprouts to float to the top for the second harvesting.

The cup containing unharvested beans and sprouts is then put through all steps of section 5 twice for another 24 hours. After that the horizontal cup is about 3/4-full with sprouts. It should be hold upright and filled with water for well grown sprouts to float to the top for the third and also final harvesting.

All beans will grow into sprouts if the container have been effectively drained and tumbled (not rolled). Without tumbling, some beans may stick to the side of the cup and may remain under water for too long and may rot, creating horrible smell. Rolling is not effective in preventing rot of beans.

References:

[1]. tonytran2015, Mung Beans as grains for self-reliance, survivaltricks, https://survivaltricks.wordpress.com/2017/02/09/mung-beans-as-grains-for-self-reliance/, February 9, 2017.

[2]. Mung bean, wikipedia, https://en.wikipedia.org/wiki/Mung_bean, accessed Mar 06, 2017.

Related HOW TO blogs:

Rice as emergency food., posted December 24, 2016

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Mung Beans as grains for self-reliance.

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Air-grown mung bean sprouts for food (problem w indexing).

by tonytran2015 (Melbourne, Australia).

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Rice as emergency food.

Rice as emergency food

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.42).

#survival, #food.

Rice takes up not much storage space. 5kg of rice is just a small bag. The bag can provide energy (carbohydrate) food to a 60kg person for about one week. The food still needs to be supplemented with protein food (meat, for muscles building) from other sources.

1.00Kg of raw rice turns into 2.56kg of cooked rice. That is the raw rice has only about one third of the weight of of the cooked meal. It is easy to carry. All you need to turn any raw rice into cooked rice is just clear, fresh water and fuel to boil it for about 20 minutes (or 10 minutes using a pressure cooker).

Asian armies have been using rice as their transportable energy food since ancient time to present time. Those army people eat rice supplemented with locally picked vegetables and freshly caught fish or shrimps or meat as their sustainable full meals.

However you need to familiarize your digestive system with it to build up the enzymes for its efficient digestion. You can start this by eating one rice dish at restaurant to see how does your body get used to it. Have a least one rice dish each month to build up the digestive enzymes in your body.

Once your body has got used to digesting rice you can carry only a small weight of rice with you for camping trips and have no fear of starvation.

1. Cooking rice.

Use a deep cooker (its depth is more than half of its diameter). Place raw rice into it, to a height of no more than 1/4 of its depth. Add clean, clear water to the cooker until the water reach half its depth.

Keep the water simmer for about 15 minutes until there is no more water between the rice grains. Let the cooker stand for another 5 minutes to have rice grains fully softened.

You can now eat the cooked rice with other foods like green vegetable, fried eggs, cooked fish or meats.

2. Storage and stock rotation.

One single 5kg bag can feed you for one week. Keep the plastic bag intact and store it in a dry place (When stored in a dry place, a bag of rice can be kept for more than 2 years). Make sure that your stock is rotated and get neither more than 6 month old nor moldy.

3. Varieties of rice.

In South East Asia, where rice originates, the markets supply more than 20 types of rice.

As a consumer, you need to choose between only few main types:

Short grained rice (available in Australian or American supermarket)

Long grained rice (available in Australian or American supermarket) which is tastier and cost a little bit more.

(White) Sticky rice (also called glutinous rice, available only from Asian food stores and is more expensive) for cooking flavored sticky rice during festival time. The sticky rice is also used to make fermented Vietnamese sticky rice balls. The latter can also be left to be fully fermented and used to make Vietnamese Rice Wine (similar to Japanese Sake) of white colour.

Purple sticky rice has deep purple colour and is similar to White sticky rice, but produces Rice Wine of a different flavor and of deep purple colour.

White sticky rice has slim, fully opaque grains while ordinary rice has fat, translucent grains as in the pictures of the next section.

4. PRECAUTION against buying fake rice.

Real rice grains

Figure 1: Real rice grains (common variety bought from largest Australian supermarket Safeway on October 2016).

Real rice grains 2

Figure 2: Real rice grains (common variety bought from largest Australian supermarket Safeway on October 2016) from a different angle. Each grain has its individual size, characteristic shape and surface texture. You will see similar grains in your bag of genuine rice with a 10X magnifying glass or with a watch-maker glass, also called a watch-maker monocular.

Since you have rice as emergency food, you don’t want to have fake rice in your stock. You should only buy American or Australian grown rice sold through reputable supermarkets for your supply. When vigorously boiled in water, real rice will eventually dissolve to produce carbohydrates (sugar).

Fake rice has been rumored to be produced as a weapon of war to trick an enemy army into eating it and become weakened. There have been reports of fake rice made from plastic appearing in Asia and Africa. It has also been suspected to be made from potatoes powder added with industrial synthetic resins.

5. Testing for fake rice.

Author Nkem Ikeke [1] has a given the following series of six tests to spot fake rice.

1. The mortar and pestle test: If the powder gives yellow discoloration, it is fake.

2. The fire test: Get a lighter and burn a handful of rice. If it catches fire and smells like burnt plastic, it is fake rice.

3. The water test: Fake rice floats in water, real rice sinks.

4. The mold test: Boil the rice. Leave it in a warm place for like 2-3 days. If mold does not appear in a few days it is fake. Real rice get moldy very quickly

5. The boiling test: Observe the rice while boiling. If it starts forming a thick layer at the top of the pot, it is ‘plastic rice’.

6. The hot oil test: Drop some grain into some real hot oil. If it is plastic, it will melt or stick together or stick at the bottom of the pan.

The original article also has photos of real versus fake rice.

References

[1]. Nkem Ikeke, WARNING! 6 tests to help you spot fake rice, naij.com,
https://www.naij.com/1053229-warning-plastic-rice-floods-nigeria-heres-6-tests-help-determine-rice-fake.htm, updated 22 December, 2016.

[2]. ‘Plastic rice’ seized in Nigeria, bbc news, http://www.bbc.com/news/world-africa-38391998, 21 December 2016.

[3]. Nigerian officials row over ‘plastic rice’, bbc news, http://www.bbc.com/news/world-africa-38414337, 23 December 2016.

Added after 2018 July 18:

[4]. https://www.snopes.com/fact-check/plastic-rice-from-china/

[5]. https://www.bbc.com/news/world-africa-38391998
[6]. Plastic Rice vs Real Rice: Watch here how to identify, Oneindia News, https://m.youtube.com/watch?v=hz7ru9P-U7M

[7]. https://www.wereblog.com/fake-rice-from-china

Relared HOW TO blogs:

Mung Beans as grains for self-reliance.

mung_beans.jpg

RELATED SURVIVAL blogs

Using GPS in off-grid situations.

Slide Sky-Disks with grid masks showing azimuths and altitudes.

Slide Sky-Map for displaying tropical stars.….all.

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divider43.jpg

polymeraust100dollars

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