Cooking with Your Preps -- Picture Edition

[vulcan]

So I figure we need a thread with pictures of cooking when using preps. I think it'd be a really good educational guide for anyone new to prepping if they could see how to prepare a meal from scratch.

Also, if you prepare a meal from anything foraged or gathered (or hunted) please post those pics and recipe(s) too!


**Fried Potato (fries) and Fried Wheat Berries**
Recipe:
1/3 cup oil (I used corn oil)
One or several potatoes (rinse them, leave the skins on)
Some soaked wheat berries

I put some wheat berries soaking overnight (I didn't measure the amount). In the morning, I took about a 1/3 cup of the soaked wheat berries, put them in a strainer and got most of the water out (they were still damp). I put the oil in a frying pan and turned the heat up to 8 (out of 10). I put the soaked wheat berries in and let them fry until they started to turn more brown than they already are. It was about 8-10 minutes.
I got the wheat berries out of the oil by pouring they whole thing through my strainer (into a pot). Then I poured the oil from the pot back into the pan. I sliced up my potato as you can see in the pic and put them frying. I fried them for about 4-5 minutes then flipped them. While they were still frying, I sprinkled some garlic on the potatoes about 2 minutes before I removed them (I fried them for about 10 minutes total).
For the fried wheat berries, I tried several ways to flavor them up but ended up drizzling some honey on them. This also helped keep them somewhat together. The fried wheat berries where hard, but not inedibly so. Eating them was similar in sensation as crunching on an unpopped popcorn kernel. I'm going to try soaking them longer and cooking them for a shorter amount of time to make them more palatable.
The fries were delicious with a little bit of salt sprinkled on them afterwards and dipped in ketchup.

 

[vulcan]

I want to point out that using corn oil was a miserable mistake. Nutritiondata.com says that corn oil is strongly inflammatory (so is wheat and potatoes are mildly so). Olive oil is strongly anti-inflammatory and would've been a MUCH better choice. I felt terrible all day after eating this meal. I'll try it with olive oil and report back.

 

[Deena in GA]

Great idea for a thread, vulcan! Thanks! I don't have the ability to post pics, but hope others will.

 

[vulcan]

Thanks! I'm hoping more people post some stuff too. I'm learning by trial and error (never really cooked with wheat berries before, just ground 'em and made bread). Boiling seems the way to go for soaked wheat and pinto beans. I'll post a write up soon.

 

[vulcan]

Here's what it looks like when you decide to soak some wheat and pinto beans and then forget about it. The wheat doesn't look too bad in the pic, but both smelled disgustingly terrible.

Also, the pic at the end is of 2 years past its expiration data Kraft macaroni and cheese and 3 years past Chef Boyardee. The Macaroni tasted fine (I just boiled the noodles and added just the cheese powder), but the Chef tasted off. The pasta sauce seemed like it had separated and had an odd consistency. Taste was a little blander than a fresh can, but wasn't bad.

The olive oil is old too; I'm hoping once it warms up the cloudiness will go away.
EDIT: The olive oil cleared up completely after it warmed up.