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Joined 7 days ago
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Cake day: May 11th, 2026

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  • Good point about frozen veggies. It’s also easier to portion out what you need compared to the binary state of a can of food.

    When it comes to prepping, cans should be reserved for calorie and nutrient dense ingredients that benefit from canning anyways, like canned meats, condensed milk, sardines and shellfish, or ingredients that primarily come in canned form like diced or pureed tomatoes. Like frozen food they’re canned at peak freshness compared to store bought produce which has to be picked early to ripen in transit.

    The biggest risk right now is food prices are going up due to inflation (plus corporate greed and food cartels like the meat cartel), but will soon be going up due to a lack of fertillizer globally due to the strait of Hormuz. Next year is going to be worse by far. With a lack of oil you might get rolling blackouts so be careful to not get too much frozen food…

    A deep freezer can help though. You can freeze bags of water inside the deep freeze and as long as you don’t open it during a blackout it can last for a day or two (depending on how much water you freeze in there) to keep your stuff from going bad.


  • I’ve been meal prepping more and getting into tinned fish.

    Sardines are nature’s protein bars and are full of healthy fat and cholesterol. Lots of vitamins too plus calcium from their bones, plus they taste good! I quite like smoked sprats or just Deenz in olive oil or tomato sauce.

    They also work well as an ingredient. I haven’t tried this recipe yet but it looks fantastic!

    I would get dried beans and rice and make that a staple. You can soak the beans overnight, rinse them, and then boil them for 10 minutes with salt and freeze them. Then when you need beans you take a bag out (I freeze mine in flat sheets. Same with soups stews and home made stocks) and either simmer them for 3 hours or you pressure cook them for 20-60 mins (depending on what type of bean)

    Mexican and Brazilian recipes use a lot of rice and beans so you can use those as a reference on what to make and which seasonings to use.

    $/kcal it’s hard to beat those two.









  • Well when it hits 7 I mean they literally have no spare energy for anyone or anything else.

    The death of the petrodollar will do a lot to encourage renewables. When you don’t have the US breathing down your neck to buy oil in USD to support their empire you can buy it with whatever currency you want and decarbonize. The current world order and its financial system is what’s kept us on fossil fuels for so long. You literally couldn’t get off of them meaningfully or you would piss off the US. Any attempt to change that system was met with arrest, revolution, or death for those who suggested it.


  • Specifically I’ve heard that about the Energy Returned On Energy Invested (EROEI) which is the oil and gas industry’s equivalent to Levellized Cost Of Electricity (LCOE)

    for reference the spindle top formation in Texas (that started the oil boom and kicked industrialization into high gear) was an EROEI of 100:1. You burn a barrel of energy, get 100 barrels.

    Nowadays things are far more bleak… Our average EROEI is around 12-14 as a global average. Tar sands is 2-4. Shale oil (fracking) isn’t much better at around 4-6, sometimes less.

    As an aside on why fracking is so low: you put a loooot of energy into drilling and banging, and then you lose 70% of your flow after a year. 2 years after drilling the well is dead and you need to do it all over again.

    A lot of economists (and other experts) have placed a point of no return for the world economy around an EROEI of 7, which we should reach in roughly 10-15 years.

    Once energy returns get that low the oil industry exists to support the oil industry. There isn’t enough surplus energy to run a complex globalized nation. It’s a bit like starvation when all we’ve known is a surplus of calories for 200 years.