INCUBATING w/FRIENDS! w/Sally Sunshine Shipped Eggs No problem!

[DuckGirl77]

I didn't wait, and they are fine.

OK, Thanks!

We're even; I can't understand metrics! Guess that makes me abnormal (shut up Chaos)

Metrics is actually pretty easy, but all the prefixes drive me bonkers! I like our system much better!

I just realized why I haven't been feeling that great. I just noticed that on the back of the half-empty chip bag, it says contains wheat...... It was GF the last time I bought it!!! Hurrah for changing recipes.

The chickens loved them.......

Oh, dear.

 

[kwhites634]

Quote: Coca-cola did the same thing when they introduced Coke Classic...'bout as popular as a screen door in a submarine

 

[BantyChooks]

Coca-cola did the same thing when they introduced Coke Classic...'bout as popular as a screen door in a submarine

 

[Akrnaf2]

Not in the same ratio, 30-40 grams per 10 kilo if you ferment your feed no problem to use it also.

Thank you so much for the info!!!

I am not from the US so I can't tell you a specific brand. But the hottest you can find. I dont know if they will mange with the Trinidad scorpion ( 500,000-1,500,000 in Scoville index! Habanero is just 100,000-300,000!)

The hottest peppers I had in my garden last year were the chocolate habaneros. Tastiest pepper were the Fatali's. Fatali's have a wonderful citrus taste at the front, and a late BURN. These are the peppers I fermented last year. Not too much bubbling that I see anymore, but I do burp them every few weeks. They still smell good! The small container is a mix of all the other containers. They all have a bell pepper, garlic, shredded carrots and onions in them. One has a mix of Jalapeno, Poblano, Serrano, Cayenne and a couple of plain Habaneros. I had a mystery habanero, it wasn't labeled. I had Fatali Habanero, Chocolate and regular habanero. One is straight chocolate, the other is a combo of the Fatali and plain Habanero. I didn't label the jars, and they have gotten moved around quite a bit. Should be easy to tell them apart once I start tasting them - I hope. Now I need to figure out what to do with all these fermented peppers. I'm thinking lots of hot sauce!!! Lock down tonight on a bunch of my backyard mix eggs. I have not candled them even once, so should be interesting to see if I have anything to lock down! Happy Hatching everyone!

You should dry them, de seed them, and grind them to powder And then take 100 gr of the powder 1 tbs of salt 1 tsp of Cumin powder 1 tsp of Caraway 1 big garlic head Ground in a mortar You mix all the dry ingredients add som water to a thick porridge consistency add the garlic and put al the mix in GLASS jar, cover with vegetal oil. Thus paste stayes for ever in the fridge and it is eonderful, with fish, especially tuna sandwiches, a basis fir a lot of disease and my favorite on an omelet! It name 8s " filfle chouma " and it came from the lybian cousin You also can fo Harisa It is the same but with freshly ground chilies and it came from the Tunisian cousin

 

[Akrnaf2]

 

 

 

It does, but powder is not liquid,so 1 tablespoon of powder isn't gonna weigh 1/2 ounce.

i wonder if his jar is by volume and says 3.5 oz on it cause he said 100g / 3.5 oz

100 grams = 3.5 ounces, that is understood, but most people don't have food scales, and one tablespoon of most powders doesn't have the same density as water, so they will weigh less.

Kathy in the normal world we use the metric system, I really can't understand all your EXTREMLY COMPLICATED method! Sorry can't say more!

We're even; I can't understand metrics! Guess that makes me abnormal (shut up Chaos)

Can you pleas tel me what are pounds, lib, pints, quart, gallons, acers, ounce, feet, yard, mile, maritime mile, knots,
who need all of this when you could simply use grams and centimeters?

 

[casportpony]

Many people think that one tablespoon of flour weighs 1/2 ounce, but it doesn't. Last time I weighed flour 1 ounce was 3.5 tablespoons. Guess maybe I will see how much some of my spices weigh.

You'll have to let us know what you find out.

Okay, just weighed some McCormick Smoked Paprika (from 49 gram container) at 6.5 to 6.75 grams per tablespoon, so 100 grams = ~15 tablespoons if I have done my math correctly.

-Kathy

 

[Akrnaf2]

I use a convierbelt method of fermentation, I mean the first fermented batch feed started wit a double daily portion of dry feed wich I coverd with water and add to it a capsule of human probiotics, I think it had 7 or 10 types of Bacteria, after the mix fermented I take from it a day portion and add to it a day portion of new dry feed. And because my feed is with the paprika it goes in also!

I use Gro2Max for adding a starter to fermented feed and put some in all chicks first water. It is formulated specifically for chickens and was developed in your neighboring country of Egypt.
http://www.gro2max.com/
It contains 4 live bacteria and 1 yeast.
I've also used kefir for fermented feed too. It has 11 bacteria.

 


Is a six foot post six feet top to bottom? I asked for six foot posts when I bought six foot fencing. Once in the ground, they are certainly not long enough.

No, canning can be done at any time. Especially young birds. They are tender to begin with.
I will have to look up duck recipes before canning. IDK what to do with duck meat. I have never had it, and I am only familiar with the "roast duck'. I have never heard of any other dish.
The escape cockerel was given a "I will get you next time, if not sooner" pardon. As a mutt chicken, I have no need for him. I have enough purebred boys to cover all the girls if something happens to Stephen Tyler.

I guess for canning meat you need the same elaborate setup one needs for canning vegetables?

 
Are the longer ones special order? I've only seen them 6' and under

Tabasco is not killer hot though

TSC and Farm&Home carries longer posts and are much stronger than the Lowe's/HD ones.

 
That's true.

You would rather they sell the 6' posts as 4' or 5' posts?

That would be helpful for people buying fencing for the first time.
Lumber isn't actually 2X4.

 


My fence is bent over, and the birds that can barely get over it, would NOT get over it if the posts were taller. So, yes. A six foot post should not be counting the part that is intended to go in the ground. I could compare it to other things, but it isn't worth it. I feel how I feel.

How about adding a couple longer posts here and there. Or get some 10' lengths of EMT, cut them in half wired to your fence to extend your posts. That would add about $1 to each post you use it on.

I heard there was a store that sold all sorts of craft brew beer and had one brand with a hot pepper in each bottle. I couldn't find it, asked the owner, said he carried it, everyone said it didn't taste good, but he can't keep it in stock, sells out quick...Lol.

There are quite a few of chili infused beers. They use everything from mild anaheims to ghost.
My wife said they used to sell one on draft too.

 


There isn't? I thought the part where the bars (the "T" ) were was supposed to be at ground level, or just under.

They are but I don't drive them in that far because I tend to move fencing.

 

Good morning Abi, Chaos, Joey, Phil
And all the rest of you fine folks out there.

Good morning.

 
I am going to look up uses for duck meat. If you guys have any suggestions, please tell me.

http://www.metzerfarms.com/Recipes.cfm?CustID=12798723
I wanted to share this duck processing info with you.
http://www.metzerfarms.com/ProcessingWaterfowl.cfm?CustID=12798723


I candled yesterday. A lonely egg due on the 3rd looks viable. I had 7 due on the 6th and one was clear. Another 5 due the 8th and 11 due on the 14th.
I plan on setting more today.

Thanks for the info, I also used different kinds of yogurt in the past.

 

[Akrnaf2]

Kathy in the normal world we use the metric system, I really can't understand all your EXTREMLY COMPLICATED method! Sorry can't say more!

In the "normal" world you throw rockets and F16's at your neighbors as well

And your grate country have done it way back in history!
In the philipins, China ( Boxer Rebellion) Korea, Vietnam, Afghanistan, Iraq. ....... and they aren't even your neighbors ...!

 

[kwhites634]

Quote: You should dry them, de seed them, and grind them to powder
And then take
100 gr of the powder
1 tbs of salt
1 tsp of Cumin powder
1 tsp of Caraway
1 big garlic head Ground in a mortar
You mix all the dry ingredients add som water to a thick porridge consistency add the garlic and put al the mix in GLASS jar, cover with vegetal oil.
Thus paste stayes for ever in the fridge and it is eonderful, with fish, especially tuna sandwiches, a basis fir a lot of disease and my favorite on an omelet! It name 8s " filfle chouma " and it came from the lybian cousin
You also can fo Harisa
It is the same but with freshly ground chilies and it came from the Tunisian cousin
Okay, Mr. Benny, a trivia question for you: What is the definition of Pneumonoultraphotomicroscopicsilicovolcanokainisis?

 

[casportpony]

It does, but powder is not liquid,so 1 tablespoon of powder isn't gonna weigh 1/2 ounce.

i wonder if his jar is by volume and says 3.5 oz on it cause he said 100g / 3.5 oz

100 grams = 3.5 ounces, that is understood, but most people don't have food scales, and one tablespoon of most powders doesn't have the same density as water, so they will weigh less.

Kathy in the normal world we use the metric system, I really can't understand all your EXTREMLY COMPLICATED method! Sorry can't say more!

Most people people dont have food scales, so they have know way of knowing how much 100 grams of anything is. You're telling people that you use 100 grams of a powder to 10 kg of food, but the majority of people will not be able to figure that out. Surely you have tablespoons in Israel? All I'm asking is for you to weigh one tablespoon of the spice you mentioned. Should be easy for you, yes?

-Kathy