Anonymous wrote:What do you all use shelfstable milk for? Drinking? Baking?

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Anonymous wrote:Have people been shopping lately (like today or yesterday - after the weekend which i suspect was nuts)? Can you say where you went (general location + store) and how did it look? Did it look like lots of things were sold out or did you feel you could get whatever you wanted food-wise even if they were out of wipes and Purell?

I haven't been out yet -- wanted to give it a day or 2 post-weekend. With regular food, we have no reason to believe there is ANY supply shortage. Pasta is still being manufactured (at least the domestic brands), as is cereal, peanut butter etc. People cleaned out the shelves on the weekend, so Target or Safeway or whoever was likely able to turn to their distributors and up their orders to restock the shelves same way they do after snow storms etc. Distributors aren't waiting for the manufacturers to make 100 more jars of peanut butter and then deciding they'll send it to the Target in Atlanta instead of here; they already hold pallets and pallets of this and as they're sending it out to stores faster than normal, they are telling the manufacturers -- hey keep making more, we're upping our orders for next week. With ~100 cases in America, our food manufacturing is still going as normal and I have a feeling they are busy and working some overtime up there in Battlecreek Michigan to make more cereal.

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Anonymous wrote:i wonder why shelf stable milk is not more of a thing here in the US. I remember buying it in Australia all the time and it was such a convenient thing to have on hand.

omg yes. I'm always wondering this. My toddlers drink SO much milk that we run out constantly. I buy milk 2 gallons at a time even. I just can't grocery shop more than once a week or fit more milk in my fridge. Those darn little milk boxes are so $$$. I stocked up on macaroni and cheese (amongst other thing) but who am i kidding, the toddlers will run my house dry of milk in a week and we can't make that without milk. My regular grocery store does not carry milk tetra paks. When I was in Europe that's what they drank and it wasn't super expensive like here.

Anonymous wrote:i wonder why shelf stable milk is not more of a thing here in the US. I remember buying it in Australia all the time and it was such a convenient thing to have on hand.

Anonymous wrote:i wonder why shelf stable milk is not more of a thing here in the US. I remember buying it in Australia all the time and it was such a convenient thing to have on hand.

Anonymous wrote:Have people been shopping lately (like today or yesterday - after the weekend which i suspect was nuts)? Can you say where you went (general location + store) and how did it look? Did it look like lots of things were sold out or did you feel you could get whatever you wanted food-wise even if they were out of wipes and Purell?

Anonymous wrote:Have people been shopping lately (like today or yesterday - after the weekend which i suspect was nuts)? Can you say where you went (general location + store) and how did it look? Did it look like lots of things were sold out or did you feel you could get whatever you wanted food-wise even if they were out of wipes and Purell?

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Anonymous wrote:Epicurious posted a 2-week meal plan of dinners for 4 using shelf-stable ingredients. Includes recipes and a shopping list.
https://www.epicurious.com/recipes-menus/all-pantry-meal-plan-for-coronavirus-and-other-emergencies-article?utm_source=nl&utm_brand=epi&utm_mailing=EPI_PREPARE_030320&utm_campaign=aud-dev&utm_medium=email&bxid=5df56ed6a7773918530c3ab2&cndid=59404732&esrc=&utm_term=EPI_CTN_AND_TOPTEN

Yum, thanks for sharing!

Looks good and comes to it, lots of people will learn to cook having time on their hand. Those dishes might be made of shelf stable aka.. dead ingredients but still looks like a lot of work to get where they are..

This is an awesome list! I like the shelf-stable flavorful things they recommend that I hadn't thought of but will give a lot of flavor and variety:
Marinated artichoke hearts
Jarred pesto
Coconut milk
Capers
Kalamata olives
Sun-dried tomatoes
Roasted red peppers
Peroncini

I also didn't know there was shelf-stable tofu. I'm not a big tofu fan but I like it scrambled with a lot of spices.

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Anonymous wrote:I'm curious why people are buying bottled water.... will there be some kind of issue with our water supply? Genuinely curious.

You can speculate.. with good results..

Start here:
Per NIH...
Viruses in drinking water can cause infectious diseases. In the past, hepatitis A and E were the most frequently observed drinking- water-borne viral infections, but in recent years several small- and large-scale norovirus epidemics have been described, even in Europe.
https://www.ncbi.nlm.nih.gov/pubmed/17334891

Then proceed..

Water-transmitted viral pathogens that are classified as having a moderate to high health significance by the World Health Organization (WHO) include adenovirus, astrovirus, hepatitis A and E viruses, rotavirus, norovirus and other caliciviruses, and enteroviruses, including coxsackieviruses and polioviruses [
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4482390/

Then ask yourself how in heaven the virus got into my water source and why is it here..
How? because water is in contact with the underground water which runs through all kinds of dead animal matter for one..
and the why is it there part would be.. because the municipal water purification system can only do that much...

So then move to solution..
Ask yourself what if the Corona virus will find its way into the water supply

and immediately check what kills it..
this is not perfect but will do:..
Thorough cooking is expected to kill the virus because we know that a heat treatment of at least 30min at 60ºC is effective with SARS.

close enough..

So time for conclusion:

Yes, it can find it's way to the water source. How, in million ways. Is it the end of the world? No. Why? Because while
the corona virus is pretty damaging in a raw from to the human body it can not survive heat treatment much. If you ever studied what can kill mad cow disease you would know that pretty much no heat processing would do. Here we are just lucky, clearly you can not be everything at once as a virus, you need to choose your job just like us humans ..

COVID19 has a narrow specialization and is not an expert in resisting the heat. It is very weak dude, comes to heat and humid resistance.

Just boil your water long enough and he stand no chance.. as you see 30min at 60ºC kills SARS which is a member of the same family. So just boil your water and you are good. For your reference the boiling point for C is 100C.. so you probably don't need the 30 minutes prescribed for 60C.. however as you see boiling rocks.

Boiling is as old as humanity way to keep your water pathogen free. So once water is boiled you need not to worry if there once was a COVID 19. because he is history...

So why bottled water for drinking? Beats me, because you truly can to boil the heck out of it.

Now, the only thing I am still trying to crack is the cold water in the faucet. Provided our water can get really hot in the boiler, the virus can and will get killed there, so using hot water is covered. But what's the deal with the cold water? That is not boiled at any point so if it is contaminated, what happens if you take a shower or wash your face without soap or
even if you just rinse your body after using soap.. are you actually decontaminating yourself right there and then?

Imagine you just washed your hands with soap, fine you removed the virus.. and now if you rinse the soap with mix of cold and hot water.. barely warm.. are you reapplying virus provided it found it's way to the water source? Hm...
Thoughts? I can' not do all the work right?

But what if there is a water main break and all the workers are sick? It could take a while to be fixed.

Yes, I'm not worried about the virus in the water supply. I'm worried if the water main breaks or if we get a boil water notice. Both happened here in the last 12 months so it's not unthinkable.

A $3 case of water from Costco is a no-brainer.

Anonymous wrote:

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Anonymous wrote:

Anonymous wrote:I'm curious why people are buying bottled water.... will there be some kind of issue with our water supply? Genuinely curious.

This has been asked and answered a few times,but...
In the event of an outbreak, all response services are likely to be delayed. So if you have some mundane water break, or massive storm that results in a sewage spill, or whatever other random thing that happens that results in a boil water notice or other water issue, then you can assume that the response time to fix the issue will be longer than usual.
And sure, you have some backup water in your hot water tank (unless you have an in-line heater) or you might live on a well, or have lots of toilets, or live near the river, or whatever... it seems easier to buy an extra case of water and not have to deal with desalinating water from the Chesapeake bay or whatever.

Yeah this makes sense on some level. We actually have over half a case leftover from a recent birthday party so should be good.

Honestly the only thing I have gone out and bought is infant and children's ibuprophen. I had heard some pharmacies were getting cleared out. But we always have a pretty healthy supply of things like beans, rice, and oatmeal anyway.

Half a case or half of a pallet? LOL.. half of the case is probably what .. 12 waters? For the family of three, two three waters per day.. you are good for a day ..