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I am a spice junky. I have to keep a list of what I have.

Adobo without pepper
Allspice whole
Alum
Ancho Chili Blend
Anice
Basil Leaves
Bay Leaves
Black Pepper
Black Peppercorns
Cajun Spice
Caraway Seed - 2
Cayenne Pepper
Celery Salt
Celery Seed
Chicken Boullion Powder
Chili Powder
Chipotle - 2
Chopped Chives
Chopped Onion
Cinnamon Sticks
Cinnamon Sugar
Clear Jel
Coriander Seed
Cream of Tartar
Crushed Red Pepper
Crushed Thyme
Cumin
Curry Powder
Dill Seed
Dill Weed
Fennel Seed
Garlic & Pepper
Garlic Salt
Garlic Sriracha
Granulated Garlic
Granulated Onion
Ground Allspice
Ground Cardamom
Ground Cinnamon
Ground Cloves
Ground Coriander
Ground Ginger
Ground Mace
Ground Mustard
Ground Thyme
Herb de Provance
Himalayan Pink Salt
Hot Shot
Italian Seasoning
Kosher Salt
Lemon Pepper Seasoning
Memphis Style BBQ - 2
Minced Garlic
Montreal Steak Seasoning
Mustard Seed - Brown
Mustard Seed - Yellow
New Orleans Style Seasoning
Nutmeg
Old Bay
Onion Powder
Oregano
Paprika
Parsley
Pepper Grinders - 3
Pickling Spice
Poppy Seed
Pumpkin Pie Spice
Roasted Garlic & Herbs - 2
Rosemary
Rosemary Garlic
S - P - G
Sage
Savory
Sazon
Sea Salt
Seasoned Salt
Sesame Seed
Shake & Bake
Six Pepper Blend
Soul Food Seasoning
Sriracha
Steakhouse Style Seasoning
Table Salt
Tarragon
Thyme leaves
Tony Chachere's Creole Seasoning
Turmeric
White Pepper
Whole Cloves
Whole Coriander
Dang I'm impressed!
I grow, dehydrate,grind some of my own seasonings.
But not to that scale.
 
I am a spice junky. I have to keep a list of what I have.

Adobo without pepper
Allspice whole
Alum
Ancho Chili Blend
Anice
Basil Leaves
Bay Leaves
Black Pepper
Black Peppercorns
Cajun Spice
Caraway Seed - 2
Cayenne Pepper
Celery Salt
Celery Seed
Chicken Boullion Powder
Chili Powder
Chipotle - 2
Chopped Chives
Chopped Onion
Cinnamon Sticks
Cinnamon Sugar
Clear Jel
Coriander Seed
Cream of Tartar
Crushed Red Pepper
Crushed Thyme
Cumin
Curry Powder
Dill Seed
Dill Weed
Fennel Seed
Garlic & Pepper
Garlic Salt
Garlic Sriracha
Granulated Garlic
Granulated Onion
Ground Allspice
Ground Cardamom
Ground Cinnamon
Ground Cloves
Ground Coriander
Ground Ginger
Ground Mace
Ground Mustard
Ground Thyme
Herb de Provance
Himalayan Pink Salt
Hot Shot
Italian Seasoning
Kosher Salt
Lemon Pepper Seasoning
Memphis Style BBQ - 2
Minced Garlic
Montreal Steak Seasoning
Mustard Seed - Brown
Mustard Seed - Yellow
New Orleans Style Seasoning
Nutmeg
Old Bay
Onion Powder
Oregano
Paprika
Parsley
Pepper Grinders - 3
Pickling Spice
Poppy Seed
Pumpkin Pie Spice
Roasted Garlic & Herbs - 2
Rosemary
Rosemary Garlic
S - P - G
Sage
Savory
Sazon
Sea Salt
Seasoned Salt
Sesame Seed
Shake & Bake
Six Pepper Blend
Soul Food Seasoning
Sriracha
Steakhouse Style Seasoning
Table Salt
Tarragon
Thyme leaves
Tony Chachere's Creole Seasoning
Turmeric
White Pepper
Whole Cloves
Whole Coriander
My challenge with storing spices is keeping track of it. I have small spice jars in the kitchen, a bunch of larger containers (Tony's) and others in quart jars. I find storing and tracking spices a challenge. Even spice racks have been a life long challenge for me.
 
I have wheat and a grinder but don't use them now. Did in the past. Have 100's of pounds of that stored in mylar O2's and in buckets. Maybe animal grade isn't as clean as people grade?
We pay the same amount for straw here but its a large bale as opposed to the smaller ones ( about half the size of the large). I can remember paying only $5 for a large bale years back. Amazing how prices go up on ya
Wheat and a grinder stashed for long term.

I just paid $3/bale for mouldy hay to compost. If I wanted the good stuff to feed a horse it was $18/bale. Alfalfa was even higher but the didn't have any.
 
My challenge with storing spices is keeping track of it. I have small spice jars in the kitchen, a bunch of larger containers (Tony's) and others in quart jars. I find storing and tracking spices a challenge. Even spice racks have been a life long challenge for me.
We keep the small spice jars in the kitchen. A couple of shoe boxes hold the refill bags with cardboard dividers and the oldest of each forward in the stack.
 
2 deer
Vegetables
4 chicken
20 pounds of fresh fish
Boston butt(cooked)
That the freezer, also 2 refig full.
In dry goods 10 pound rice
6 pound dry beans/peas
Can beans
Barley 1 pound
quinoa 2 pounds
steel cut oats 2 pounds
100 pounds of salt & spices, pepper,basil..............
Some fresh vegetables
bread & rolls
Fruit cake & banana bread
Some hard cheese & dry nuts
Hard candy


 
The Victorio mill is a nice, but small mill. It will certainly work when the electricity is off.

I like it. Especially since I got it for free. Emergency essentials(I think) had a promotion, buy 2 buckets of wheat and get a free mill. A couple of years later they did it again so I kept the new one that had an optional motor and gave the old one away. Then I bought the motor to go with the new one.
 
I like it. Especially since I got it for free. Emergency essentials(I think) had a promotion, buy 2 buckets of wheat and get a free mill. A couple of years later they did it again so I kept the new one that had an optional motor and gave the old one away. Then I bought the motor to go with the new one.
Great idea to get the motor. We know that for centuries, people didn't have or use motors, but it makes everything easier. If we end up with limited power or no power, the crank will be a great option.
 
Great idea to get the motor. We know that for centuries, people didn't have or use motors, but it makes everything easier. If we end up with limited power or no power, the crank will be a great option.

I bought the motor for the country living mill too. SO much faster and easier.
 
I bought the motor for the country living mill too. SO much faster and easier.
I think the Country Living Mill is the one that I used to see at the LDS Bishop's Storehouse.

When it comes to the longevity of the stone on my Retsel, I wish I had a couple spare stones. I have no idea what the life is of something like that. I would think the motor would go first, but it is well made. The cord may have to be replaced first.
 
When I bought mine the Country Living Mill had the best reviews. I should get a motor. A hand crank is required bur a motor is a real luxury.
It would depend on the cost.

Imagine if you were to grind wheat almost daily to be able to make bread. If we were to be limited to our stuff in our food storage, I could see anyone who has wheat to have it be the last thing left after we have eaten everything else--canned goods, dehydrated foods, packages and boxes of processed food to be cooked, peanut butter, pasta, oatmeal...
 
It would depend on the cost.

Imagine if you were to grind wheat almost daily to be able to make bread. If we were to be limited to our stuff in our food storage, I could see anyone who has wheat to have it be the last thing left after we have eaten everything else--canned goods, dehydrated foods, packages and boxes of processed food to be cooked, peanut butter, pasta, oatmeal...
I probably didn't express myself well. What I meant was that a hand grinder would work in all situations but an electric would require electricity. I wouldn't want to be cranking wheat either.
 
If you attach your grinder to a counter or stand you can connect it to a treadle or bicycle peddles to make manual grinding easier.
I used to be able to easily grind 5 pounds of flour from hard red winter wheat using a hand crank. I can't do that any more and have found the pedals to be great.
Don't get me wrong, it's still work but it is easier. An electric motor is a luxury I have not added yet. It may come to that in the future but that is then.
 

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