6 ms·

speaking as someone who served in the army national guard, this pandemic isnt nearly as devastating as a natural disaster. So long as there is still clean wate

speaking as someone who served in the army national guard, this pandemic isnt nearly as devastating as a natural disaster. So long as there is still clean water, electricity, and communications systems online, you're okay. A few tips on things that can be stocked (or should be checked) for general disaster preparedness: 0. bottles of clean water. Old milk jugs of tap h20 will do. 1. dry goods like beans and rice which are compatible with boil-water advisories. peanut butter is also good. 2. a fever reducer of some sort. even a few Acetaminophen or aspirin. 3. Cheap bar soap. dollar store or discount brand. The article is correct in that every emergency needs good hygiene. bar soap can be split up among family members. if you're handy with technology, you should consider an amateur radio license. http://www.arrl.org/ http://www.arrl.org/ amateur operators are absolutely appreciated by military and red cross workers as the fastest way to get in touch with affected communities.

bloopernova 7y ago
> dry goods like beans and rice Rice is relatively quick and easy to boil and cook. However dried beans can take a lot of boiling and soaking to become edible. I'm not trying to say don't store dried beans, but just be aware of their cooking requirements.
- vorpalhex 7y ago
  You can soak them for 24 hours at room temperature before you intend to cook them normally. You can even re-use the soaking water if you need to.
- starpilot 7y ago
  Red lentils cook much quicker.
- wpietri 7y ago
  For dried beans, I recommend Bittman's quick-soak approach. Basically you throw the beans in a lot of water, get them to boiling, and then let them sit for a couple hours. It's equivalent to soaking them overnight. Then cook as normal. Details here: https://www.markbittman.com/recipes-1/cooked-beans-the-quick-soak-way https://www.markbittman.com/recipes-1/cooked-beans-the-quick...
- dcolkitt 7y ago
  Actually most beans don't need to be soaked before cooking.[1] The major exception are kidney beans, which require soaking to neutralize a poison. [1] https://www.seriouseats.com/2014/09/soaking-black-beans-faq.html https://www.seriouseats.com/2014/09/soaking-black-beans-faq....
  - samatman 7y ago
    It's not a culinary requirement, it just means you don't have to boil them for absolutely ever. A pressure cooker is quite effective if one happens to have one. My experience with most beans-qua-beans is that a pre-soak or pressure is needed or they'll still be somewhat chalky even after 90+ minutes at a boil. Lentils and peas don't have this limitation.
  - mrob 7y ago
    Soaking is not enough to remove phytohaemagglutinin. Phytohaemagglutinin is destroyed by sufficient cooking, which according to the FDA's food safety book[0] means boiling for 30 minutes. Slow cookers do not get hot enough. And it's not just kidney beans; many other beans also contain phytohaemagglutinin, sometimes at dangerous levels. [0] https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf https://www.fda.gov/downloads/Food/FoodborneIllnessContamina...
- peterwoerner 7y ago
  spoonful of minced garlic and crock pot on high for 2-3 hours, easy and tasty.
  - eternalban 7y ago
    try adding a couple of spoonfuls of basic spaghetti sauce. Takes it to another level.
- copperx 7y ago
  Dried beans only need 45 minutes in a pressure cooker.
  - kaybe 7y ago
    On my small camping gas stove that is forever. Couscous is the best.
fyfy18 7y ago
> bottles of clean water. Old milk jugs of tap h20 will do This only works if there enough chlorine in your tap water. In my country, the tap water starts to taste foul after a few days left in a clean bottle. You can add a few drops of unscented bleach, and the water should be good for months or years: https://getthru.govt.nz/how-to-store-water https://getthru.govt.nz/how-to-store-water
redblacktree 7y ago
Just curious: Why water? Do we expect treatment facilities to suddenly stop working?
- pettazz 7y ago
  They're talking about "for general disaster preparedness" in this comment. The OP specifically mentions not worrying about water in the case of COVID specifically.
- vrc 7y ago
  My guess is GP is suggesting water for disasters, such as earthquakes, floods, or other situations where water supplies will often be compromised. I say that because GP differentiated between pandemics, and natural disasters, and specifically mentioned his/her experience working disasters in the national guard. I believe the distinction being drawn here is that, as far as we know, infrastructure hasn't been compromised by COVID-19
- danbolt 7y ago
  I'm not an expert, but I'd imagine they require maintenance and staffing.
  - asdfman123 7y ago
    Yeah, but most people won't be sick. They can keep those facilities staffed.
derg 7y ago
>3. Cheap bar soap. dollar store or discount brand. The article is correct in that every emergency needs good hygiene. bar soap can be split up among family members. Given our propensity towards liquid versions (at least in my circles and from what I can see culturally) I wonder if solid soap will be easier to acquire over liquid soap and hand sanitizer...
kasperni 7y ago
I'm sorry but what you are saying makes no sense. You can't compare a (localized?) natural disaster to a potential worldwide pandemic. We most likely haven't even seen the beginning of it given the exponential rise of cases in many countries around the world.

bloopernova 7y ago

> dry goods like beans and rice Rice is relatively quick and easy to boil and cook. However dried beans can take a lot of boiling and soaking to become edible. I'm not trying to say don't store dried beans, but just be aware of their cooking requirements.

vorpalhex 7y ago
You can soak them for 24 hours at room temperature before you intend to cook them normally. You can even re-use the soaking water if you need to.
starpilot 7y ago
Red lentils cook much quicker.
wpietri 7y ago
For dried beans, I recommend Bittman's quick-soak approach. Basically you throw the beans in a lot of water, get them to boiling, and then let them sit for a couple hours. It's equivalent to soaking them overnight. Then cook as normal. Details here: https://www.markbittman.com/recipes-1/cooked-beans-the-quick-soak-way https://www.markbittman.com/recipes-1/cooked-beans-the-quick...
dcolkitt 7y ago
Actually most beans don't need to be soaked before cooking.[1] The major exception are kidney beans, which require soaking to neutralize a poison. [1] https://www.seriouseats.com/2014/09/soaking-black-beans-faq.html https://www.seriouseats.com/2014/09/soaking-black-beans-faq....
- samatman 7y ago
  It's not a culinary requirement, it just means you don't have to boil them for absolutely ever. A pressure cooker is quite effective if one happens to have one. My experience with most beans-qua-beans is that a pre-soak or pressure is needed or they'll still be somewhat chalky even after 90+ minutes at a boil. Lentils and peas don't have this limitation.
- mrob 7y ago
  Soaking is not enough to remove phytohaemagglutinin. Phytohaemagglutinin is destroyed by sufficient cooking, which according to the FDA's food safety book[0] means boiling for 30 minutes. Slow cookers do not get hot enough. And it's not just kidney beans; many other beans also contain phytohaemagglutinin, sometimes at dangerous levels. [0] https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf https://www.fda.gov/downloads/Food/FoodborneIllnessContamina...
peterwoerner 7y ago
spoonful of minced garlic and crock pot on high for 2-3 hours, easy and tasty.
- eternalban 7y ago
  try adding a couple of spoonfuls of basic spaghetti sauce. Takes it to another level.
copperx 7y ago
Dried beans only need 45 minutes in a pressure cooker.
- kaybe 7y ago
  On my small camping gas stove that is forever. Couscous is the best.

fyfy18 7y ago

> bottles of clean water. Old milk jugs of tap h20 will do This only works if there enough chlorine in your tap water. In my country, the tap water starts to taste foul after a few days left in a clean bottle. You can add a few drops of unscented bleach, and the water should be good for months or years: https://getthru.govt.nz/how-to-store-water https://getthru.govt.nz/how-to-store-water

redblacktree 7y ago

Just curious: Why water? Do we expect treatment facilities to suddenly stop working?

pettazz 7y ago
They're talking about "for general disaster preparedness" in this comment. The OP specifically mentions not worrying about water in the case of COVID specifically.
vrc 7y ago
My guess is GP is suggesting water for disasters, such as earthquakes, floods, or other situations where water supplies will often be compromised. I say that because GP differentiated between pandemics, and natural disasters, and specifically mentioned his/her experience working disasters in the national guard. I believe the distinction being drawn here is that, as far as we know, infrastructure hasn't been compromised by COVID-19
danbolt 7y ago
I'm not an expert, but I'd imagine they require maintenance and staffing.
- asdfman123 7y ago
  Yeah, but most people won't be sick. They can keep those facilities staffed.

derg 7y ago

>3. Cheap bar soap. dollar store or discount brand. The article is correct in that every emergency needs good hygiene. bar soap can be split up among family members. Given our propensity towards liquid versions (at least in my circles and from what I can see culturally) I wonder if solid soap will be easier to acquire over liquid soap and hand sanitizer...

kasperni 7y ago

I'm sorry but what you are saying makes no sense. You can't compare a (localized?) natural disaster to a potential worldwide pandemic. We most likely haven't even seen the beginning of it given the exponential rise of cases in many countries around the world.