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

[ronott1]

Do you ever get down to the Newark/Fremont/Union City area? I have a convection oven, a Kitchen-Aid mixer, and I'd like to bake with someone else for a change.

You bring your wife and family and I'll bring my husband and my friend Ann.

It sounds like you have a nice set up!

It is a bit far for me to go though.

 

[The Yakima Kid]

It sounds like you have a nice set up!

It is a bit far for me to go though.

Darn.

Did I mention I have Le Crueset cookware and a really nice set of dark baking pans?

 

[The Yakima Kid]

Old Fashioned Molasses Cake

This is a recipe used by KrautenSnoutens from Russia who settled on the prairies since it seems they looked like a steppe.
It uses baking soda as the leavening, and it uses an egg.

This is from Connection Generations: Food Recollections of German-Russian Heritage, Traditional Family Recipes, and Reminiscent Stories from five generations of "Cooking with Mom." Iszler, Donna and Mya Mayer.

One thing I learned early from my father's German from Russian relatives was that fried and boiled and baked dough is a big part of their cuisine; the original strudel seems to have derived from the Romanian struda. The Germans from Russian used it as noodles over a dish of fried and boiled potatoes. One occasionally comes across someone looking for a recipe for this version of strudel on the Internet who is being lectured by someone who doesn't understand the origins of the lager pastry from the original dough.

The deep fryer appears to be core to the cookery, so there aren't many dishes that my paternal grandmother made that I make. By the time you add in all of the cream, eggs, and deep frying, it definitely doesn't fit into the diet suggested by my physician.

In any event, I pretty much figured that I could skip the Germans From Russia Heritage trips to the Old Country sponsored by North Dakota State University after reading the family stories of a woman who told about how the housewives raced the biddies for the fallen fruit. I understand my ancestors apparently weren't that poor - but it sounds like it was an horrendous way to live, even in the 19th Century.

Without further ado, here is a recipe using eggs and baking soda.

Preheat oven to 350 degrees F. Grease two 8x8 cake pans, set aside.

2.5 cups all purpose flour, either sift before measuring or measure by weight (I sometimes use white whole wheat from King Arthur)
1.5 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon, ground
1 tsp. cloves, ground
1/2 tsp. ginger, ground
1/2 cup melted butter
1/2 cup sugar, granulated or brown
1 c molasses
1 egg, well beaten

Mix the flour, baking soda, salt, and spices together thoroughly.

Combine butter, sugar, molasses, and egg. Mix throuroghly

Add the flour mixture to the butter mixture and beat until smooth..

Pour into cake pans. Bake 30 minutes at 350, or until a toothpick inserted in the center comes out clean.

Let cool until just warm. Serve plain, or with a dollop of whipped cream.

At our house we substitute vanilla ice cream for the dollop of whipped cream..

 

[7 Biddies]

RE: baking powder vs baking soda.

I never knew the difference between the 2 or about the acid vs non, and I've been cooking for a VERY long time. Took French cooking classes for a few years back in the 1970's, too. So, your responses have been very enlightening and interesting. Thanks for all the info. I feel much better informed, now.

It's amazing what you learn at BYC!

 

[7 Biddies]

The other day my brothers wives sister came over to the house and as I was walking in the house she seen me caring one of my chickens in. So she walks up to me and says " Oh what a lovely duck you have there" then she puts her face next to it and goes "quack quack quack" My Roo looks at her and pecks her nose she falls backwards on her rump holding her nose and says " What a rude duck you have there" I say "Lady its a chicken not a duck" My brother falls out of his chair laughing and she walks away saying " Chicken Duck whats the difference" I dont think ive laughed that hard ever. Here is a pic of my Roo that pecked her, his name is Brave.

What's the difference?? Well, water, for one. Ducks swim, chickens don't. Two is beaks ... one is blunt the other pointed and sharp! Maybe now she can tell the difference. (I'd have pecked her in the nose, too, if she stuck her face in mine and said, "quack, quack". Rude human.)

 

[7 Biddies]

Here eyes were out of pecking range but ya that would have sucked lol

Are you saying she has a large nose?

 

[7 Biddies]

Old Fashioned Molasses Cake

This is a recipe used by KrautenSnoutens from Russia who settled on the prairies since it seems they looked like a steppe.
It uses baking soda as the leavening, and it uses an egg.

This is from Connection Generations: Food Recollections of German-Russian Heritage, Traditional Family Recipes, and Reminiscent Stories from five generations of "Cooking with Mom." Iszler, Donna and Mya Mayer.

One thing I learned early from my father's German from Russian relatives was that fried and boiled and baked dough is a big part of their cuisine; the original strudel seems to have derived from the Romanian struda. The Germans from Russian used it as noodles over a dish of fried and boiled potatoes. One occasionally comes across someone looking for a recipe for this version of strudel on the Internet who is being lectured by someone who doesn't understand the origins of the lager pastry from the original dough.

The deep fryer appears to be core to the cookery, so there aren't many dishes that my paternal grandmother made that I make. By the time you add in all of the cream, eggs, and deep frying, it definitely doesn't fit into the diet suggested by my physician.

In any event, I pretty much figured that I could skip the Germans From Russia Heritage trips to the Old Country sponsored by North Dakota State University after reading the family stories of a woman who told about how the housewives raced the biddies for the fallen fruit. I understand my ancestors apparently weren't that poor - but it sounds like it was an horrendous way to live, even in the 19th Century.

Without further ado, here is a recipe using eggs and baking soda.

Preheat oven to 350 degrees F. Grease two 8x8 cake pans, set aside.

2.5 cups all purpose flour, either sift before measuring or measure by weight (I sometimes use white whole wheat from King Arthur)
1.5 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon, ground
1 tsp. cloves, ground
1/2 tsp. ginger, ground
1/2 cup melted butter
1/2 cup sugar, granulated or brown
1 c molasses
1 egg, well beaten

Mix the flour, baking soda, salt, and spices together thoroughly.

Combine butter, sugar, molasses, and egg. Mix throuroghly

Add the flour mixture to the butter mixture and beat until smooth..

Pour into cake pans. Bake 30 minutes at 350, or until a toothpick inserted in the center comes out clean.

Let cool until just warm. Serve plain, or with a dollop of whipped cream.

At our house we substitute vanilla ice cream for the dollop of whipped cream..

Is this anything like gingerbread?

 

[The Yakima Kid]

Is this anything like gingerbread?

It's a fairly heavy cake with a spicy flavor not too dissimilar from gingerbread.

 

[Papas Chickens]

Are you saying she has a large nose?

HUGE!!

 

[tridentk9]

Old Fashioned Molasses Cake


1 c molasses

I was making a concoction to feed the dogs. I needed coconut oil, local honey, natural peanut butter and dark molasses. The useful kinds of each. Do you know what was the hardest to find? Actual molasses- not stuff made up to look like dark molasses but the real stuff. I went to grocery stores in three towns, wandered aisles, almost got kicked out of the health food store (crossed them off my Christmas list) and finally found it. I bought four of each ingredient just to make sure I'd have it the next week.
I never thought something as *normal* as molasses would be so hard to find!