Anyone have luck catching a feral chicken?? UPDATE: Rooster caught, no hen

[Embalmergirl]

I really can't eat anything fermented. Reminds me of work too much. I also can't eat ribs for the same reason.

 

[21hens-incharge]

Squatch Update:

I checked cams and still nothing but a possum, a squirrel, and a Reggie.

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I'm going to play catchup here and read what's been going on.

We survived the brisket episode. Tomorrow we go full Lasagna!

The squirrel....... He knows something! You can tell by his bitty beady eyes!

I say we question him!
You know tied to a tiny chair with a flashlight and NO nuts til he spills the beans!

 

[Smuvers Farm]

I really can't eat anything fermented. Reminds me of work too much. I also can't eat ribs for the same reason.

I completely love you for this comment!!!

 

[rjohns39]

I make sauerkraut and kimchi and other fermented foods often.

You need to share your kimchi recipe. Everyone but me hates it, but I miss it.

 

[Redhead Rae]

She's a keeper!

She definitely is. She is one of the largest New Hampshire hens we have (I want to breed for size moving forward). Also she is pretty friendly. To, my dismay, none of my birds like being held, but she tolerates it (for treats).

 

[Suzi18]

When I lived in Colorado and Kansas, there were a lot of people who served sour kraut with a lot of meals, almost weekly it seemed.

No one that I know of in southeast Louisiana makes it, or eats it, even though we have a good bit of German ancestry in this area (my grandmas family migrated to the German Coast here).

Is it a regular dish from where you all are from? What do you serve it with?

Well of course I make saurkraut balls, but I also make it with pork roast. I add the saurkraut to the roast half way through the cooking time and then serve the kraut over buttered mashed taters. ( My husband hates it when I say taters.....taters taters taters)

 

[theuglychick]

Bushnell Troohy Cam HD is the cam we have.

I guess I'm honing my squatching skills.

It's a bushnell. I'll ask the old man exactly what kind it is and let you know.

 

[Suzi18]

Oh, I'm using my sour kraut made from my cabbage.

We also make homemade saurkraut from our cabbage. It's the best. The whole family gets together and we shred dozens of heads and layer it in a huge crock with salt. Cover tightly and let it sit for 6 weeks. Mmmm mmmm good!

 

[Smuvers Farm]

You need to share your kimchi recipe. Everyone but me hates it, but I miss it.

I follow this recipe BASICALLY

Only, I leave out the sugar, rice flour, squid and fish sauce but add in oyster sauce, as I usually have that on hand. I can't remember which pepper flake she uses, but I use gochugaru powder.

 

[21hens-incharge]

Lol taters, taters, taters