The Houston Emergency Preparedness Cookbook

[Blast]

This is a great pdf on ways to safely cook in an emergency and a bunch of cool recipes on what to make with the stuff you probably have in your pantry.

English Version: https://www.houstontx.gov/health/OSPHP/English_cookbook.pdf
Spanish Version: http://www.houstontx.gov/health/OSPHP/documents/houston-emergency-preparedness-cookbook-spanish.pdf

My favorite is how to make a "Jiffy-Pop" popcorn packet for on your grill. 
-Blast

[SCBrian]

There's some decent tips in there... and some...questionable recipes where I think they forgot how they should be prepared in a power out situation.  (Looking at you "Artichoke Dip from scratch".)  Also, never knew you could buy shrimp in a can.  Is this a TX thing?
Side note... I want to watch them 'cook' on a chaffing dish.... 

[Lambykins]

There's some decent tips in there... and some...questionable recipes where I think they forgot how they should be prepared in a power out situation.  (Looking at you "Artichoke Dip from scratch".)  Also, never knew you could buy shrimp in a can.  Is this a TX thing?
Side note... I want to watch them 'cook' on a chaffing dish.... 

Up here we sell shrimp in a can, crab meat in a can, lobster meat in a can...
I'm allergic to seafood, so I don't eat any of it, but, honestly, I was surprised at how many people up here buy canned seafood (other than tuna and salmon).
One customer makes a...uhmmm...seafood "meatloaf" using various canned and fresh seafood and always describes how her relatives love it. 
The recipe she gleefully gives out every time she purchases her ingredients is a couple cans of the shrimp, crab and lobster individually mixed with breadcrumbs and a raw egg and various spices, layered in a loaf pan (she uses a small one, I think) and then she grinds up scallops, mixes those with breadcrumbs and does a layer of them. She says it's good hot or cold.

Y'all seafood lovers can assess whether that's a good idea or not. Sounds kinda ewwww to me.

[Nyte]

There's some decent tips in there... and some...questionable recipes where I think they forgot how they should be prepared in a power out situation.  (Looking at you "Artichoke Dip from scratch".)  Also, never knew you could buy shrimp in a can.  Is this a TX thing?
Side note... I want to watch them 'cook' on a chaffing dish.... 

Up here we sell shrimp in a can, crab meat in a can, lobster meat in a can...
I'm allergic to seafood, so I don't eat any of it, but, honestly, I was surprised at how many people up here buy canned seafood (other than tuna and salmon).
One customer makes a...uhmmm...seafood "meatloaf" using various canned and fresh seafood and always describes how her relatives love it. 
The recipe she gleefully gives out every time she purchases her ingredients is a couple cans of the shrimp, crab and lobster individually mixed with breadcrumbs and a raw egg and various spices, layered in a loaf pan (she uses a small one, I think) and then she grinds up scallops, mixes those with breadcrumbs and does a layer of them. She says it's good hot or cold.

Y'all seafood lovers can assess whether that's a good idea or not. Sounds kinda ewwww to me.

I love seafood, but that sounds like some god-awful thing from bad 1960's cookbooks along with jello molds.

[boskone]

Also, never knew you could buy shrimp in a can.  Is this a TX thing?

It's new to me, but I've also never looked.

[12_Gauge_Chimp]

There's some decent tips in there... and some...questionable recipes where I think they forgot how they should be prepared in a power out situation.  (Looking at you "Artichoke Dip from scratch".)  Also, never knew you could buy shrimp in a can.  Is this a TX thing?
Side note... I want to watch them 'cook' on a chaffing dish.... 

Yep. Here in the middle of nowhere, I can get shrimp in a can, crab in a can, and the usual tuna and salmon in a can.

There's a guy in Odessa or Midland that makes runs down to Louisiana every year and brings back pounds and pounds of fresh crawfish and shrimp. I think he's also the same guy who brings back whole gators as well.

Even the HEB in Odessa gets fresh (well, they advertise it as fresh, but the smell says otherwise) seafood depending on what's in season at the time.

[Ever (Zombiepreparation)]

There's some decent tips in there... and some...questionable recipes where I think they forgot how they should be prepared in a power out situation.  (Looking at you "Artichoke Dip from scratch".)  Also, never knew you could buy shrimp in a can.  Is this a TX thing?
Side note... I want to watch them 'cook' on a chaffing dish.... 

Up here we sell shrimp in a can, crab meat in a can, lobster meat in a can...
I'm allergic to seafood, so I don't eat any of it, but, honestly, I was surprised at how many people up here buy canned seafood (other than tuna and salmon).
One customer makes a...uhmmm...seafood "meatloaf" using various canned and fresh seafood and always describes how her relatives love it. 
The recipe she gleefully gives out every time she purchases her ingredients is a couple cans of the shrimp, crab and lobster individually mixed with breadcrumbs and a raw egg and various spices, layered in a loaf pan (she uses a small one, I think) and then she grinds up scallops, mixes those with breadcrumbs and does a layer of them. She says it's good hot or cold.

Y'all seafood lovers can assess whether that's a good idea or not. Sounds kinda ewwww to me.

I love seafood, but that sounds like some god-awful thing from bad 1960's cookbooks along with jello molds.

Sounds like something I could maybe use with just plain salmon, which I'm well stocked with. The other part sounds doable... for at least me anyway. 😄 Cosely following a recipe seems to be a flaw in my character. 😅

[CG]

There's some decent tips in there... and some...questionable recipes where I think they forgot how they should be prepared in a power out situation.  (Looking at you "Artichoke Dip from scratch".)  Also, never knew you could buy shrimp in a can.  Is this a TX thing?
Side note... I want to watch them 'cook' on a chaffing dish.... 

Up here we sell shrimp in a can, crab meat in a can, lobster meat in a can...
I'm allergic to seafood, so I don't eat any of it, but, honestly, I was surprised at how many people up here buy canned seafood (other than tuna and salmon).
One customer makes a...uhmmm...seafood "meatloaf" using various canned and fresh seafood and always describes how her relatives love it. 
The recipe she gleefully gives out every time she purchases her ingredients is a couple cans of the shrimp, crab and lobster individually mixed with breadcrumbs and a raw egg and various spices, layered in a loaf pan (she uses a small one, I think) and then she grinds up scallops, mixes those with breadcrumbs and does a layer of them. She says it's good hot or cold.

Y'all seafood lovers can assess whether that's a good idea or not. Sounds kinda ewwww to me.

I love seafood, but that sounds like some god-awful thing from bad 1960's cookbooks along with jello molds.

Sounds like something I could maybe use with just plain salmon, which I'm well stocked with. The other part sounds doable... for at least me anyway. 😄 Cosely following a recipe seems to be a flaw in my character. 😅

Honestly, that recipe sounds similar to how I make salmon patties.  Drained canned salmon (the kind without the bones and skin, thank you very much), egg, and breadcrumbs, crushed crackers (generally saltines growing up, not so much now that I have to be gluten free) or mashed potato flakes, plus whatever seasoning I want.  Then form into flat patties (like...half an inch thick, maybe?) and pan-fry.  That is the recipe.  There is no measurements.

[Anianna]

There's some decent tips in there... and some...questionable recipes where I think they forgot how they should be prepared in a power out situation.  (Looking at you "Artichoke Dip from scratch".)  Also, never knew you could buy shrimp in a can.  Is this a TX thing?
Side note... I want to watch them 'cook' on a chaffing dish.... 

I've never seen shrimp in a can in Virginia.  I get my shrimp frozen.  I'd be interested in some cans in my preps if they weren't overly expensive like shrimp in other varieties is around here. 

Also, all the crab I can find is faux.  Not sure how faux crab is made, but it's hard to find real crab anywhere and even the faux stuff is stupid spendy.

[Anianna]

Side note... I want to watch them 'cook' on a chaffing dish.... 

Pretty sure chafing dish should be with Sterno (Sterno and chafing dish), though those are really for keeping food warm rather than cooking it in the first place.  Sterno is good for heating water relatively slowly, but you generally want most foodstuffs to heat up more quickly to be safe to eat.  An option would be to heat water to boiling then add the food or sous vide the food in the boiling water (for those unfamiliar with sous vide, it's essentially putting the food in a bag into the boiling water so it is not directly touching the water).