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Don't forget to keep in your emergency stores what's worked well for the million man army in China - RICE.

We keep about a dozen of those small 25# bags of long grain rice in those sealable rubber maid tubs along with dried and canned meats, beans, several gallons of water, multi-vitamins, condiments and a magnesium fire starting kit, trixox tabs and a cheap aluminum pot

So essentially each tub is a self contained unit. we keep them in the garage and have a smaller version in the jeep and in the trunk of the car. the ones in the cars though we don't keep retorted chili or canned food in though.

the mre's are great - but they're a little pricey depending on when you buy them. so we keep a mix of mre's, rice/beans and canned and retorted meats on hand thinking that the MRE's are great for short term and the rice/beans are good for longer term situations.

when hurricane ivan swept thru power was out for 6 days. we ate our refrig foods in the first 2 days and had MRE's with rice and beans for the next several days. it was kinda fun - we could still cook over the gas range or in the backyard on the grill.

i can't imagine what it would be like to have lived in new orleans after their disaster though.

another thing to do - we have one of those seal-a-meal thingies from costco - we buy candy and cereal (life/whole grain/trix) and seal our own desert bags. with the cereal we add our own pouches of silica gel (you can buy in a can online) and voila - you have your own desert packs.

and don't forget the powdered milk!

Yes, rice and beans is always a great (and cheap) staple food to keep around. It's a little more work with having to prepare the rice and soak the beans and all, but like Dekard says, they make a good addition to your meal rotation.

kman wrote:...It's a little more work with having to prepare the rice and soak the beans and all...

i am lazy - i don't even wash the rice.

the dry beans can be soaked in the pot overnight or for a few hours. simply cover the dry beans with 1-2 inches of water.

when it's close to chow time, add uncooked rice to the soaked beans. about a half cup of rice per person is about right. using your index finger as a measuring tool - insert tip of index finger into the pot to the level of the rice.

if the water comes to the level of your first knuckle you have the perfect amount of water. add more water if needed. if you have too much water you can add more rice or pour off some of the water.

add your dried meat and any fresh veggies you may have directly to the pot. ( i add dried chinese sausage and sesame oil)

cover with a lid and cook for approx 20 mins over a medium flame then serve up and enjoy!