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#Post#: 1110--------------------------------------------------
Re: Energy Errata
DIR By: K-Dog
Date: October 4, 2021, 3:00 pm
---------------------------------------------------------
Supply-Chain Backlogs Turn Chicago Into New Chokepoint
Some railroads have restricted container shipments into the key
Midwestern freight hub as bottlenecks from a flood of container
imports stretch inland from the West Coast
[img
width=300]
HTML https://images.wsj.net/im-374215?width=860&size=1.5&pixel_ratio=1.5[/img]
--- Quote ---
> Chicago is emerging as a new bottleneck in the global supply
chain as rail, trucking and logistics operators struggle with a
glut of imports from Asia reaching the Midwestern freight hub.
>
> Union Pacific Corp. and BNSF Railway Co. have limited
container shipments into their overstuffed freight-switching
terminals in the Chicago area and some cargo owners and
logistics companies have sought to divert shipments by truck or
rail to other Midwestern transfer points, raising costs and
adding new complications to already-snarled distribution
networks.
>
> The logjam is being driven by the rush of U.S. retailers and
manufacturers to restock inventories as the economy reopens from
Covid-19 lockdowns and consumers head back to stores and
restaurants in greater numbers.
--- End Quote ---
So China Clause is behind all this!
HTML https://mcdaniel.hu/wp-content/uploads/2014/12/ChineseSantal1.jpg
#Post#: 1111--------------------------------------------------
Re: Energy Errata
DIR By: Phil Potts
Date: October 4, 2021, 9:12 pm
---------------------------------------------------------
--- Quote from: K-Dog link ---
>
>
> The military works for the government and the government works
for corporations. You can make the connection and that leaves
you with the military being a safety valve for capitalism.
Everybody is a tool of money now.
>
--- End Quote ---
The virtuous circle
#Post#: 1117--------------------------------------------------
India Energy Report
DIR By: RE
Date: October 5, 2021, 3:09 pm
---------------------------------------------------------
Lights out Calcutta!
HTML https://www.ndtv.com/india-news/energy-crisis-deepens-in-india-with-four-days-of-coal-reserves-left-2564111
RE
#Post#: 1118--------------------------------------------------
Hundreds of healthy pigs culled amid UK shortage of abattoir
workers
DIR By: RE
Date: October 5, 2021, 4:13 pm
---------------------------------------------------------
Biodiesel from Pigs! UK energy crisis solved!
HTML https://www.theguardian.com/business/2021/oct/05/pigs-culled-amid-uk-shortage-abattoir-workers
Next up: Biodiesel from Covid victims! Grandma can power your
car and heat your McMansion this winter!
RE
#Post#: 1119--------------------------------------------------
Re: Hundreds of healthy pigs culled amid UK shortage of abattoir
workers
DIR By: Phil Potts
Date: October 5, 2021, 5:02 pm
---------------------------------------------------------
--- Quote from: RE link ---
>
> Biodiesel from Pigs! UK energy crisis solved!
>
>
HTML https://www.theguardian.com/business/2021/oct/05/pigs-culled-amid-uk-shortage-abattoir-workers
>
> Next up: Biodiesel from Covid victims! Grandma can power your
car and heat your McMansion this winter!
>
> RE
>
--- End Quote ---
I wouldn't mind taking one for a pig on spit..mmm pulled pork
and crackling...
#Post#: 1120--------------------------------------------------
Re: Hundreds of healthy pigs culled amid UK shortage of abattoir
workers
DIR By: RE
Date: October 5, 2021, 7:09 pm
---------------------------------------------------------
--- Quote from: Phil Potts link ---
>
> [quote author=RE link=topic=49.msg1118#msg1118
date=1633468392]
> Biodiesel from Pigs! UK energy crisis solved!
>
>
HTML https://www.theguardian.com/business/2021/oct/05/pigs-culled-amid-uk-shortage-abattoir-workers
>
> Next up: Biodiesel from Covid victims! Grandma can power your
car and heat your McMansion this winter!
>
> RE
>
--- End Quote ---
I wouldn't mind taking one for a pig on spit..mmm pulled pork
and crackling...
[/quote]
Probably there are not enough people around close enough to
where the pigs are produced to buy them alive and then also skin
and clean them themselves. They also would need gas for their
cars to get to the factory farm and then transport the live pig.
RE
#Post#: 1121--------------------------------------------------
Re: Energy Errata
DIR By: Nearings fault
Date: October 5, 2021, 8:12 pm
---------------------------------------------------------
Not thatany people left around who could slaughter and dress a
pig...
#Post#: 1122--------------------------------------------------
Re: Energy Errata
DIR By: RE
Date: October 5, 2021, 10:34 pm
---------------------------------------------------------
Well I think anyone who has ever butchered a moose could do it,
so there are plenty of people around here who would do it for
you. England however it's not that full of hunters. Also anyone
with a good knife and a saw can do it, although it probably
would not be the neatest job in the world. Then they would also
need freezer space for it, since they just about certainly don't
know how to salt and smoke it. Most people don't have that much
freezer space.
The biggest problem though is the transportation problem, which
is true here in Alaska when hunting moose or caribou or bighorn
sheep or whatever. You go a hundred miles out to find a good
hunting spot where you then kill the moose. Then you'll have to
get a thousand pounds of carcass back to where you want to eat
it, which is at home. Not too easy to do without gas for your
SUV and four wheeler. Nor would it be very easy to get a live
pig from out in the boonies at the factory farm back home in
London without any gas.
The primary problem here is transportation. Where the food is
produced it's not where the people live, which by and large is
in big cities.
RE
#Post#: 1126--------------------------------------------------
Re: Energy Errata
DIR By: Digwe Must
Date: October 6, 2021, 12:18 pm
---------------------------------------------------------
--- Quote from: Nearings fault link ---
>
> Not thatany people left around who could slaughter and dress a
pig...
>
--- End Quote ---
--- Quote from: RE link ---
>
> Well I think anyone who has ever butchered a moose could do
it, so there are plenty of people around here who would do it
for you. England however it's not that full of hunters. Also
anyone with a good knife and a saw can do it, although it
probably would not be the neatest job in the world. Then they
would also need freezer space for it, since they just about
certainly don't know how to salt and smoke it. Most people don't
have that much freezer space.
>
> The biggest problem though is the transportation problem,
which is true here in Alaska when hunting moose or caribou or
bighorn sheep or whatever. You go a hundred miles out to find a
good hunting spot where you then kill the moose. Then you'll
have to get a thousand pounds of carcass back to where you want
to eat it, which is at home. Not too easy to do without gas for
your SUV and four wheeler. Nor would it be very easy to get a
live pig from out in the boonies at the factory farm back home
in London without any gas.
>
> The primary problem here is transportation. Where the food is
produced it's not where the people live, which by and large is
in big cities.
>
> RE
>
--- End Quote ---
So, if things were to get worse...
I've butchered elk, moose and deer. I've also raised and
butchered a few hogs - though not for decades. I have worked on
beef and still raise and butcher sheep. There are some
similarities, basics, when butchering any animal. Of course the
setting is important. Are you in the woods, or a more civilized
spot with water? As RE notes- transportation is critical when
dealing with the meat.
If you are several miles from a trailhead without pack animals
you will deal with the carcass differently, doing more boning in
the field. (Also hanging the remainder where the bear can't get
it before you get back.) If you were hunting, where was your
shot placement? If you have a hole through the guts you should
act quickly to prevent any contamination from spreading.
In my experience, a long while ago, ideal butcher weight for
hogs was in the 180# - 220# range live weight. They will keep
growing, and there is a market for larger hogs, but they do not
bring a premium price and are used more in processed food.
(Again, this is old information - the meat industry has
changed)) So generally, the carcass can be handled by two stout
men. (Okay, two stout people). Can you hang the carcass? It
makes the task much easier, and he bleeds out better. (Catch
the blood.) A simple tripod from saplings and some rope will do
it, but a rafter in the woodshed is better.
The first big question when butchering a pig is the skin. You
can dip the entire animal in very hot water- you will need
something as big as a 55 gallon drum - and then scrape the hair
off the hide. When you section the animal up you can peel the
hide from some cuts and leave the skin on those which will be
cured like ham or bacon. If you can't dip the animal, you can
singe the hair off using crumpled newspapers or dried grass. I
suppose a propane weed torch would work. I don't like doing
this. It stinks and I've never seen it work quite as well as
dipping, though it is faster - but we are talking about hard
times here. You may not have an option.
Of course, the animal can be skinned. If you call a mobile
butcher to come and do your animals this is what he will
probably do. Circumstances may dictate you do it this way.
However, there is too much waste to be a really efficient use of
the hog. Lard is precious in really hard times. When you skin
the hog you lose a considerable amount of fat that could be
rendered. Your dogs will get it - so it's not a total waste -
but better to get in the habit of using it all.
You won't be cutting the meat to look pretty in a display case,
so the basics will be fine. The entire hind end will separate
at the obvious joints. The most complex muscle groupings are in
the shoulder. There are some great cuts in there - but they
aren't easy to figure out. When in doubt with a pig, put it
into sausage meat. That is an oversimplification, but we are
talking about real hunger being the motivator in less than ideal
circumstances. You may be in a hurry.
RE is also right about people these days not knowing how to
preserve meat without electricity. It has been done for
millennia. It is certainly wise to have plenty of salt around.
If power and fuel were unavailable you could always brine the
entire pig right away. (cut up ) Then deal with putting
together a smoker while it cured. But you need salt. You may
be in a situation where you are feeding enough people that long
term preservation of the meat is not an issue.
Sheep, deer, moose, elk, I find to be more simple than hogs and
especially beef. Beef is complex to butcher well. A good size
moose or elk will be in a similar weight range to a steer , but
the construction of the moose , in my opinion, is easier to
figure out and separate into usable parts. I haven't eaten
moose in many years. I like it.
A few households could cooperate on a couple of hogs. In a
collapse scenario with commercial feed unavailable, a few
households with gardens could raise 2 piglets from the spring
until butchering in the fall on surplus, trimmings and kitchen
waste. This is true in a non-rural situation as long as you can
garden. That certainly applies to chickens. It is amazing what
a chicken will eat - with gusto.
Alaska will probably be the exception, but in the lower 48 one
will not be able to rely on hunting for very long in a collapse
scenario. The critters will be shot out in a very short time.
In Montana during the Great Depression most large game herds
located near any town were decimated. Shot out. It took until
the 1960s -70s for the herds to recover. The same happened with
fish. There are many more people now and many more roads.
People will be shooting squirrels.
#Post#: 1127--------------------------------------------------
Re: Energy Errata
DIR By: RE
Date: October 6, 2021, 2:32 pm
---------------------------------------------------------
--- Quote from: Digwe Must link ---
>
> [quote author=Nearings fault link=topic=49.msg1121#msg1121
date=1633482737]
> Not thatany people left around who could slaughter and dress a
pig...
>
--- End Quote ---
--- Quote from: RE link ---
>
> Well I think anyone who has ever butchered a moose could do
it, so there are plenty of people around here who would do it
for you. England however it's not that full of hunters. Also
anyone with a good knife and a saw can do it, although it
probably would not be the neatest job in the world. Then they
would also need freezer space for it, since they just about
certainly don't know how to salt and smoke it. Most people don't
have that much freezer space.
>
> The biggest problem though is the transportation problem,
which is true here in Alaska when hunting moose or caribou or
bighorn sheep or whatever. You go a hundred miles out to find a
good hunting spot where you then kill the moose. Then you'll
have to get a thousand pounds of carcass back to where you want
to eat it, which is at home. Not too easy to do without gas for
your SUV and four wheeler. Nor would it be very easy to get a
live pig from out in the boonies at the factory farm back home
in London without any gas.
>
> The primary problem here is transportation. Where the food is
produced it's not where the people live, which by and large is
in big cities.
>
> RE
>
--- End Quote ---
So, if things were to get worse...
I've butchered elk, moose and deer. I've also raised and
butchered a few hogs - though not for decades. I have worked on
beef and still raise and butcher sheep. There are some
similarities, basics, when butchering any animal. Of course the
setting is important. Are you in the woods, or a more civilized
spot with water? As RE notes- transportation is critical when
dealing with the meat.
If you are several miles from a trailhead without pack animals
you will deal with the carcass differently, doing more boning in
the field. (Also hanging the remainder where the bear can't get
it before you get back.) If you were hunting, where was your
shot placement? If you have a hole through the guts you should
act quickly to prevent any contamination from spreading.
In my experience, a long while ago, ideal butcher weight for
hogs was in the 180# - 220# range live weight. They will keep
growing, and there is a market for larger hogs, but they do not
bring a premium price and are used more in processed food.
(Again, this is old information - the meat industry has
changed)) So generally, the carcass can be handled by two stout
men. (Okay, two stout people). Can you hang the carcass? It
makes the task much easier, and he bleeds out better. (Catch
the blood.) A simple tripod from saplings and some rope will do
it, but a rafter in the woodshed is better.
The first big question when butchering a pig is the skin. You
can dip the entire animal in very hot water- you will need
something as big as a 55 gallon drum - and then scrape the hair
off the hide. When you section the animal up you can peel the
hide from some cuts and leave the skin on those which will be
cured like ham or bacon. If you can't dip the animal, you can
singe the hair off using crumpled newspapers or dried grass. I
suppose a propane weed torch would work. I don't like doing
this. It stinks and I've never seen it work quite as well as
dipping, though it is faster - but we are talking about hard
times here. You may not have an option.
Of course, the animal can be skinned. If you call a mobile
butcher to come and do your animals this is what he will
probably do. Circumstances may dictate you do it this way.
However, there is too much waste to be a really efficient use of
the hog. Lard is precious in really hard times. When you skin
the hog you lose a considerable amount of fat that could be
rendered. Your dogs will get it - so it's not a total waste -
but better to get in the habit of using it all.
You won't be cutting the meat to look pretty in a display case,
so the basics will be fine. The entire hind end will separate
at the obvious joints. The most complex muscle groupings are in
the shoulder. There are some great cuts in there - but they
aren't easy to figure out. When in doubt with a pig, put it
into sausage meat. That is an oversimplification, but we are
talking about real hunger being the motivator in less than ideal
circumstances. You may be in a hurry.
RE is also right about people these days not knowing how to
preserve meat without electricity. It has been done for
millennia. It is certainly wise to have plenty of salt around.
If power and fuel were unavailable you could always brine the
entire pig right away. (cut up ) Then deal with putting
together a smoker while it cured. But you need salt. You may
be in a situation where you are feeding enough people that long
term preservation of the meat is not an issue.
Sheep, deer, moose, elk, I find to be more simple than hogs and
especially beef. Beef is complex to butcher well. A good size
moose or elk will be in a similar weight range to a steer , but
the construction of the moose , in my opinion, is easier to
figure out and separate into usable parts. I haven't eaten
moose in many years. I like it.
A few households could cooperate on a couple of hogs. In a
collapse scenario with commercial feed unavailable, a few
households with gardens could raise 2 piglets from the spring
until butchering in the fall on surplus, trimmings and kitchen
waste. This is true in a non-rural situation as long as you can
garden. That certainly applies to chickens. It is amazing what
a chicken will eat - with gusto.
Alaska will probably be the exception, but in the lower 48 one
will not be able to rely on hunting for very long in a collapse
scenario. The critters will be shot out in a very short time.
In Montana during the Great Depression most large game herds
located near any town were decimated. Shot out. It took until
the 1960s -70s for the herds to recover. The same happened with
fish. There are many more people now and many more roads.
People will be shooting squirrels.
[/quote]
This probably belongs in the food thread, but I don't fee l like
moving it, so it will stay here.
Game in Alaska is unlikely to be shot out, except close to the
population centers of Anchorage, the Mat-Su Valley and
Fairbanks. There is no road system to speak of besides in these
places. The problem is getting to where the game is.
The difference between the H-G era and the Ag era is that in the
former the people traveled to where the food was, in the latter
they brought the food to where the people were. Thus H-Gs were
Nomadic, Ag civilizations Sedentary. As things move forward,
traveling out and back via SUV and 4-wheelers as the fuel
becomes more limited. Even now if you do it, you generally
spend more on fuel than the meat is worth: it's cheaper to buy
commercial meat in the store. It only is more economical out in
the villages which have no stores to buy the commercial stuff.
Even as close as Willow, only 30 miles or so from me there are
no stores. People there have to drive to Wasilla to stock up on
food.
Far as the pigs are concerned, the best solution is to eat in
large groups, so you consume a whole pig in one meal. I used to
go to Glacier Falls where they did a Pig Roast on July 4th every
year. A few hundred people showed up for Pulled Pork
sandwiches. No carving necessary, the meat falls right off the
bone. However, it was hardly an energy efficient meal. The
Useless Eaters drove for 100s of miles to consume food there,
many flew up from the lower 48 too. The Chef was flown in from
Hawaii, the Pig wrapped in Banana leaves imported from Brazil.
lol. They also launched a couple of Carz off a 300' cliff every
year.
Now, I don't want to leave the impression I think this problem
is permanent...yet. There will be an adjustment of some sort
particularly in 1st World countries. Globally though, the
Supply Chain problem can't be fixed without cheap fuel for
transportation. So the problem is bound to get worse over time.
RE
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