Recent content by edleng

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    How did you prepare yourself (mentally) for first time butchering?

    Just understand that it aint a sin to kill for food. If you eat it and dont kill it yourself, you are as guilty as the mafia don who sends a thug out to do his dirty work anyway. Is like hanging up on or slamming your door in the face of solicitors. Hard at first but becomes easier quickly...
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    Rooster Recipes, Do You Have a Favorite?

    After a hatching, I will usually butcher ~25 roosters when they get to crowing age (30 roosters screaming their heads off @ 3am bugs the neighbors and they like to let me know lol). Rooster is yummy as hen after a tenderizing steam under pressure. Have, in the past, simmered the things 10 hours...
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    Rooster Recipes, Do You Have a Favorite?

    45 minutes to an hour in the pressure cooker with the salt, pepper, celery, onion, parsley, etc. as if stewing a chicken. Big canner, never filled near the top so bits of food don't plug the vent. Rooster falling off the bone tender. Strain the broth, bone the cooked meat. Do as you please...
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    Eggnog question

    I had always, since I was a pre-teen, made an easy, no-cook eggnog from an egg, heaping spoon of sugar, splash of vanilla and a couple cups of milk (Sometimes adding a spoon of coacoa for a creamy chocolate milk). I had thought I had learned the recipe from mom's old 1964 BH&G cookbook, which I...
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    2 many roosters in the hen house.

    I hatch. Seems I eat more roosters than hens. ½ to ¾ hours steaming under pressure and you wouldn't know it from a hen but for the huge breast and long leg bone.
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