California - Northern

[lawatt]

I am sorry!

I hope you find someone else.

thanks! i'm starting to think i should offer a laying hen with him or something... something to make him seem like more of a deal.

It should be good! But I have to gripe, I have 17 types of salt in this house, and he wanted a different type. Just when you think you have heard it all.

that is *beyond* fabulous. 17 types!

 

[OR4-hmom]

Taft does look amazing but I can't imagine a 5th grader examining him for a judge. Might be a little hard to get him back in an egg also!

We have a pair of bbs bantams, we kept the blue pullet that hatched this year but no eggs now. Hen is going through a HARD molt, poor thing, and the pullet is in an all girl coop.

 

[ronott1]

I have a BEAUTIFUL splash orphington rooster. He is incredibly fat so we named him taft. He is the most docile LF rooster I have ever owned and he is striking. You should take him!
What


We are cooking Thomas Kellers Rib roast tonight to enjoy our last day with a sink this week. MArio could not find the kitchen torch, so he used the propane torch we got for softening up the old linoleum stuck to the floor ( all 7 layers in the kitchen) . It was quite dramatic...



It should be good! But I have to gripe, I have 17 types of salt in this house, and he wanted a different type. Just when you think you have heard it all.

We went to the farmers market this afternoon and they were selling a box of pomegranates for $5.00. A few had to be eaten immediately and they became chicken treats. They were quite a hit! except for cranberries, he was challaneging the terrible red thing on the ground.

What type of salt did he want?

 

[chiqita]

What type of salt did he want?

Gray salt. I have 3 types of hawaiian, black, sonoma sea salt ( I used that) 3 types of fleur de sel, Himalayan rock salt ( don't cook with that! But its fun to grate on food) reg old sea salt, a indonesian sea salt, ( not a fan, too minerally) iodized table salt ( for using for baking in salt) a couple of salts from Europe for better minerally tastes, porcini, basil, garlic,( this was not my best success) tarragon and rosemary infused salts, about 6 different seasoning salt mixes ( greek salt and morton's natural seasoning mix the most used) smoked salt......

Ok that is more then 17. Dont ask me how many different types of rice we have. My husband is japanese, I have an excuse!

 

[chiqita]

I also have about 5 carved agate bowls for serving salt on the table. I love them.

 

[PetRock]

Gray salt. I have 3 types of hawaiian, black, sonoma sea salt ( I used that) 3 types of fleur de sel, Himalayan rock salt ( don't cook with that! But its fun to grate on food) reg old sea salt, a indonesian sea salt, ( not a fan, too minerally) iodized table salt ( for using for baking in salt) a couple of salts from Europe for better minerally tastes, porcini, basil, garlic,( this was not my best success) tarragon and rosemary infused salts, about 6 different seasoning salt mixes ( greek salt and morton's natural seasoning mix the most used) smoked salt......

Ok that is more then 17. Dont ask me how many different types of rice we have. My husband is japanese, I have an excuse!

Celtic sea salt? I have several kinds but the one kind that I use almost always now is the pink Himalayan salt. I have it from rock form to finely ground. I don't think that I even have any basic white iodized table salt.

 

[ronott1]

Celtic sea salt? I have several kinds but the one kind that I use almost always now is the pink Himalayan salt. I have it from rock form to finely ground. I don't think that I even have any basic white iodized table salt.

The Pita Pinta was delicious!

He had some Himalayan Sea Salt on him. He was brined with Kosher salt.

I bake with Mortons Sea Salt.

 

[chiqita]

When you do a salt bake you entirely cover an item ( mostly chicken or fish) in about 1/4-1/2 inch of salt bound by a little egg. That requires cheap salt, so I use regular table salt. I had celtic sea salt! but not enough to rub the roast with it. I did not know it was the same thing, I ordered some.

Im excited to hear the PP was good! Do they have traditional ways of cooking them in spain for that breed? Or are they too rare?

 

[ronott1]

When you do a salt bake you entirely cover an item ( mostly chicken or fish) in about 1/4-1/2 inch of salt bound by a little egg. That requires cheap salt, so I use regular table salt. I had celtic sea salt! but not enough to rub the roast with it. I did not know it was the same thing, I ordered some.

Im excited to hear the PP was good! Do they have traditional ways of cooking them in spain for that breed? Or are they too rare?

I do not know.

Megan might know but I bet she is very busy with her Vet Studies. I roasted this one at 325 in a convection oven.

 

[chiqita]

HAHA! I googled cooking them, and all I came up with are quotes from you!
Im still chuckling