Dumbest Things People Have Said About Your Chickens/Eggs/Meat

[tridentk9]

You are a seriously dedicated chef. I'm sure your husband appreciates the effort!

I have bookshelves lining many walls in my home to accommodate the books I've acquired (I'm a bibliophile), many of them are cookbooks. Love them!

One of my "tricks" to get iffy dogs used to me or help them relax was to read to them. That meant textbooks, journals, etc. While interesting to read to myself, they were boring to read out loud.
Then I had to deal with a Saint Bernard at his handler's house. Very few books there and those were poorly written junk. I had to stop. I tried a few children's books, that was better. Then I started reading cookbooks to the dogs. When reading cookbooks you can make comments, read with feeling, pause for a bit between recipes to discuss similar dishes- so much better than texts or bad fiction. Now my kindle has a stash of cookbooks just to read to pets. I almost pulled it out to read to the Ladies yesterday.

 

[chicksurreal]

One of my "tricks" to get iffy dogs used to me or help them relax was to read to them. That meant textbooks, journals, etc. While interesting to read to myself, they were boring to read out loud.
Then I had to deal with a Saint Bernard at his handler's house. Very few books there and those were poorly written junk. I had to stop. I tried a few children's books, that was better. Then I started reading cookbooks to the dogs. When reading cookbooks you can make comments, read with feeling, pause for a bit between recipes to discuss similar dishes- so much better than texts or bad fiction. Now my kindle has a stash of cookbooks just to read to pets. I almost pulled it out to read to the Ladies yesterday.

Haha! So cool!

One of my favorite cookbook authors is Maida Heatter (dessert recipes), she gives a little commentary on each recipe, talking about where she found it and all of the little idiosyncrasies involved with the recipe. It makes each recipe so much more personal and allows you to see where she's coming from with her motivation for putting the recipe into her cookbook. Love her!

My chickies might like the recipes that pertain to fruit or seeds. Lol!

 

[The Yakima Kid]

You are a seriously dedicated chef. I'm sure your husband appreciates the effort!

I have bookshelves lining many walls in my home to accommodate the books I've acquired (I'm a bibliophile), many of them are cookbooks. Love them!

Nah, not a chef. I just have a Home Economics degree and I am not afraid to use it. B^) (Foods and Nutrition from Oregon State University, many years ago.)

 

[The Yakima Kid]

You are a seriously dedicated chef. I'm sure your husband appreciates the effort!

I have bookshelves lining many walls in my home to accommodate the books I've acquired (I'm a bibliophile), many of them are cookbooks. Love them!

BTW - We have bookshelves throughout our house, too. I have college degrees in Foods and Nutrition, Liberal Studies, a Master's of Librarianship, and a Bachelor of Science in Computer Science. The last degree paid off the loans from all of the others. I like systems and network administration more than coding, although coding pays better. I hated being the only woman in the weekly blamestorming meeting.

 

[The Yakima Kid]

Right there with you! During the intense summer months here in AZ, we tend to keep the doors closed more often than not during the day, but they are open all night (with security screen doors in place) to let the cooler night air in. Ceiling fans are a must and we spend a lot of time in the shade of our huge Sycamore trees, watching the chickens play in the grass, water running from the hose so they can splash around in the intense heat.

I wish I had Sycamore trees. We had a plum tree and two pines in the backyard when we moved in - but a school employee oversprayed with a weed killer and did them in, along with my strawberries, and our new Pacific Madrone.

We think the district is at it again this year. Our Seattle Sentinel Maple is just about 15' and then started dying from the top down and having leaves wither and die.

I've given up on having any trees other than dwarf fruit trees that are below the height of the fence back there.

 

[7 Biddies]

I just went into the kitchen and picked up the baking powder can. It is "FeatherWeight" not Featherlite. My bad.

I'ts made by the Hain Pure Foods Company. You can find it at some health food stores, and in some supermarket health food sections. The Hain Company might also have an online store.

It is single-acting, and contains only monocalcium phosphate, potassium bicarbonate, and potato starch. No corn products, no sodium, no aluminum. www.hainpurefoods.com.

Thanks for checking that out for me. I saw that product, but wasn't sure it was the same. Does "single acting" work as well as "double acting" when baking? Is there any difference in the way you use it? It'd like to give it a try since it has no GMO corn or aluminum in it.

 

[vehve]

Quote: How about using sodium bicarbonate? You just need to add something acidic to the dough, like creme fraiche, or lemon juice.

 

[7 Biddies]

How about using sodium bicarbonate? You just need to add something acidic to the dough, like creme fraiche, or lemon juice.

That's just baking soda. I have some recipes that ask for both soda and powder, others that ask for just soda, and others yet for just powder. I don't know what the difference is, but apparently there is one. So, would the baking product still rise properly?

 

[vehve]

Quote: Often I've seen soda used in recipes without any acid in them, then it does no good. But together with some acid, it produced carbon dioxide, which is then enlarged by the heat while cooking, making the dough rise. Shouldn't change the taste in my opinion if you use just soda. I've often used soda instead of baking powder if I've run out. Haven't really noticed a difference. But, once more, you need something acidic, like lemon juice, vinegar, creme fraiche or sourmilk (or is it called buttermilk? Piimä in Finnish.).

 

[ronott1]

Often I've seen soda used in recipes without any acid in them, then it does no good. But together with some acid, it produced carbon dioxide, which is then enlarged by the heat while cooking, making the dough rise. Shouldn't change the taste in my opinion if you use just soda. I've often used soda instead of baking powder if I've run out. Haven't really noticed a difference. But, once more, you need something acidic, like lemon juice, vinegar, creme fraiche or sourmilk (or is it called buttermilk? Piimä in Finnish.).

Acid content does not have to be too high. These ingredients will make baking soda leaven the batter: e.g., yogurt, chocolate, buttermilk, honey, brown sugar and etc.

Double acting is when the batter will rise before baking. Single acting will only cause the batter to rise when baking. It really should make not much of a difference and if concerned, change the recipe to add the yolks to the creamed ingredients and then whip the whites up to stiff peaks. Fold in the egg whites at the end just before putting it into the pan.

Adding Brown sugar, butter milk or Chocolate will remove the bitter taste that Baking Soda produces. Baking powder is usually baking soda, cream of tartar and corn starch. I suppose making it your self you would substitute the corn start for something else, like tapioca flour. The cream of tarter adds acid and removes the bitter taste.