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Brexit survival guide: Stockpiling Food

Oh how Mrs Voltz sighed and rolled her eyes when I put in my "Zombie Apocalypse" home delivery order with Sainsbury's not that long ago

Granted the bulk of the order was "her" Full Fat Fever Tree Mediterranean Tonic in tins as they don't seem to be stocked actually "in" supermarkets now, but I still had to "make it up" to a sensible amount with an assortment of tinned goods

She's not laughing now though . . . prudent, I think is the word I'd use . . . and there's still plenty of space in the "cupboard under the stairs"
 
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No doubt we’ll survive on all the produce in the abandoned foreign shops, like those Polish minimarts, as all the staff will flee overnight back to Europe. Aldi and Lidl’s have plenty of familiar items for those unfamiliar with kopitka and zrazy.
 
No panic - we used to move (by rail of course) , Stranraer area made Feta cheese in Interfrigo wagons to Europe.

To quote the 1951 phrase "Britain can make it" ....

Wine may be a problem in terms of quantity , maybe time to plough up swathes of suburban Surrey for the national interest vineyards....
 
Wine may be a problem in terms of quantity , maybe time to plough up swathes of suburban Surrey for the national interest vineyards....

Maybe a problem in terms of quantity but not in terms of quality.

Some British "Table Wines" (i.e. regional wines) are feckin' amazing. Do not underestimate the quality of some of the wines made in jolly old England.
 
Is this a good time to get into curing meats?

Have always fancied a bash at it, and if chorizo and parma ham and such like are going to be hard to come by next year, then I could make a viable business out of it.

Plus, I don't want to see that smug cunt Alex James creaming off all the luxury product profits :mad:
 
Is this a good time to get into curing meats?

Have always fancied a bash at it, and if chorizo and parma ham and such like are going to be hard to come by next year, then I could make a viable business out of it.

Plus, I don't want to see that smug cunt Alex James creaming off all the luxury product profits :mad:

I thought you were planning to farm snails, anyway?
 
Is this a good time to get into curing meats?

Have always fancied a bash at it, and if chorizo and parma ham and such like are going to be hard to come by next year, then I could make a viable business out of it.
spitfire had a thread going about this, i think.
 
Maybe a problem in terms of quantity but not in terms of quality.

Some British "Table Wines" (i.e. regional wines) are feckin' amazing. Do not underestimate the quality of some of the wines made in jolly old England.

And Wales - the Vale of Glamorgan vineyard was up for sale a couple of years ago - by selling the house and getting some good friends to do the same - we could have managed it ....the "terroir" on limestone is not far off the French , we do have, not far away the Frithsden vineyard , been in business since the Romans.
 
I thought you were planning to farm snails, anyway?
My snail farm* broke only the other day actually. I think the dream is over.

*A cheap fishbowl I bought when I first thought about snail farming however many years ago it was now? Been in the garden next to my front door since then. Cat smashed it last week. :facepalm:

Snail salami, mmm... :hmm:

You'd probably eat that mind, you fucking wrongun fbm
Snail army! Snail army! Snail...amy? Snailami :thumbs:
 
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