my preference overall is charcoal grilling

if it isn't cooked on charcoal i don't want to eat it, it's fine cold or room temperature

my personal ideal for food is precisely balkans style:

- charcoal grill

- fermented preserves stored in the basement, sauerkraut, turshiya salata

- some fresh, in season veg grown in my backyard, the majority ends up as winter salad preserves

- some of the meat is pasteurised in jars for winter when the fresh meat is thin or generally for maintaining a 1+ year surplus of food

i want to be already feeding how i will feed when there is no power and no internet and no international freight transport or refrigeration

i don't think we are going to get uninterrupted service over the next 20 years