522-Savor the Spice: Indulge in the Irresistible Flavors of Authentic Thai Beef Noodle Soup!

BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE

Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!

Food Storage Feast Endorsement:

“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”

-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief

Brown Duck Coffee Quackin Blend

This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic.

Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.

Co-Op: South and Central America Cupping Notes: Low acidity, full-bodied, chocolatey, Smokey molasses Processing Type: Wet processing / Fully washed

Roast Type: Dark

HARVEST EATING SPICE BLENDS ARE NOW SHIPPING

We’re excited to share the news that the Harvest Eating spice line is back! The supply chain issues have eased, and packaging is readily available in the quantities we need.

Initially, we will have the following varieties available:

1. Grilled Chicken

2. Steakhouse Blend

3. Carolina BBQ

4. Northern Italian

Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping.

WHAT IS ON THE MENU:

• Clay Pot Chicken

• Egg & Potato Burritos

• Waygu Steak

Tyson to invest 300 Million in automated Plant for Cicken Nuggest, etc. In addition to this plant turning our 4 million pounds of nuggets per week two other sizable investments were noted, $83 million on a cocktail sausage plant and $355 million on a bacon manufacturing plant. So basically, millions and millions of pounds of salty, highly processed seed oil laden…”food”

TODAY’S MAIN TOPIC:

I recently made a delicious Thai soup with beef and noodles, reminiscent of ramen but not the same. The first step is to make the broth, usually, a ramen broth has pork bones, but this one was made using beef bones I bought at a local farm. I used a variety of marrow bones and tossed them into a deep pot, with 4-5 garlic cloves smashed, a piece of ginger, a few stalks of celery, and half an onion, then covered it with about a gallon of cold water, and brought to a simmer, skimmed off the foam, then let it cook way for 4-5 hours.

In the meantime, I sauteed green onion and garlic in beef tallow for a few minutes, then added a pound of grass-fed and finished ground beef and cooked that 10 minutes. Later I strained the broth into the aromatics/beef mixture followed by a package of lo mein-style wheat noodles. I cooked the noodles until they were al dente which took 4-5 minutes. It was served in a bowl with plenty of broth, topped with green onion and cilantro. Was a wonderful meal that we all enjoyed, and relatively easy to make and i