"Louisiana "La-yers" Peeps"

[Angelicisi]

 

[topdog24]

That's funny!

Post pictures of your chickens when you can. We love pictures! So have you already started breeding your chickens?

No i haven't, it will most likely be fall or spring, i am in the process of obtaining pure bred stock for that,
although I may experiment before then, if i can find a way to improve the stock i have, I am going to take baby steps because this is something i am passionate about and i intend to succeed in the breeding venture, this is the barred rocks their first night in their coop, you might not see all of them but there are 20 of them

 

[RobinB84]

Hello ALL!!!!!!!!!!!!!

New Chick Mom here & already discovered CHICKEN MATH, We were only supposed to be having around 9 chicks..........WELL we now have 16. We started off with 3 silkies, then we got a shipment from Georgia, which the Chick stork delivered 3 Amerucanas, 2 Orpingtons, 3 Frizzles, 1 Lavender Amerucana and then to finish our Flock 2 more Lavender Amerucanas & 2 Polish hens   

Me too... My 3 new babie turned to 6 yesterday!!! My local feed store had gorgeous Silkie babies in a bin marked Americauna!!! No one had looked! I picked and paid for them and pointed it out to them. They relabeled and someone bought the other 47 within 4 hours!!! Woooohoooo!

I called it "luck", my hubs had another word fpr it bahaha

 

[Angelicisi]

 

[Angelicisi]

 

[PSJ]

Sharp knife, beautiful fillet of salmon or tuna (safest for me lol), few cups of rice (startch rinsed, jasmine rice is nice for this), an avacado , cream cheese or other fruit/veggie you like and choice of sauce.
And if you wanna make awesome rolls they sell seaweed in dried sheets at the grocery store to roll up with Mmmmm mmmm good and I have fun making it lol next time I get around to making it I'll take photos during.

where do you get the fish? Idk if there is anywhere close to me to get it. I would LOVE to make some

 

[Angelicisi]

Varies, I pick up fish if fresh at Albertsons or whole foods usually. It can be ordered online (salmon or Tuna fillets) and frozen at home for later use too.

I'll pick out thick fillets that look tight and in tact. Still firm not falling apart. Skin On is cheaper and I can skin a fish pretty well if you freeze it for a half hour before cutting its easier to work with (and prettier lol)

Any rice can be used and shaped with a spoon then have a semi thin slice of salmon draped over it. Yum. The trick with the rice is to rinse it. Rinse it WELL!
I take a pot and rinse it over and over until it almost runs clear before cooking it. Rinsing a lot of the starch off makes it stickier and easier to form.

For Philly salmon rolls I lay seaweed down. Add thin layer of rice. Add a long slice of salmon and a thin slice off a cream cheese block. I roll gently from one side pressing down gently as I go to pack it together. Then slice it like a carrot.

For tuna rolls I lay seaweed down, add thin layer of rice and a slice of avocado. Add sliced tuna and roll up gently same way.

They make rolling mats to help roll the stuff together but I have found a piece of cellophane or wax paper works the same if you need a crutch.

But just sliced fish ontop of rice is an excellent meal too. I like making my own because I know what I like and how I like it. I like chunks of fish lol so I use big slices but recommend small ones until you find what your taste buds prefer

I was born in Cali, rolling is a native skill

where do you get the fish? Idk if there is anywhere close to me to get it. I would LOVE to make some

 

[kuntrygirl]

Good morning y'all.

My official broody count. They are setting on duck eggs, goose eggs and chicken eggs.

13 ducks
7 chickens
5 geese
5 turkeys

So ready for hatching season to be over.

And the peas haven't even started laying yet. THANK GOD!!!

 

[kuntrygirl]

Varies, I pick up fish if fresh at Albertsons or whole foods usually. It can be ordered online (salmon or Tuna fillets) and frozen at home for later use too.

I'll pick out thick fillets that look tight and in tact. Still firm not falling apart. Skin On is cheaper and I can skin a fish pretty well if you freeze it for a half hour before cutting its easier to work with (and prettier lol)

Any rice can be used and shaped with a spoon then have a semi thin slice of salmon draped over it. Yum. The trick with the rice is to rinse it. Rinse it WELL!
I take a pot and rinse it over and over until it almost runs clear before cooking it. Rinsing a lot of the starch off makes it stickier and easier to form.

For Philly salmon rolls I lay seaweed down. Add thin layer of rice. Add a long slice of salmon and a thin slice off a cream cheese block. I roll gently from one side pressing down gently as I go to pack it together. Then slice it like a carrot.

For tuna rolls I lay seaweed down, add thin layer of rice and a slice of avocado. Add sliced tuna and roll up gently same way.

They make rolling mats to help roll the stuff together but I have found a piece of cellophane or wax paper works the same if you need a crutch.

But just sliced fish ontop of rice is an excellent meal too. I like making my own because I know what I like and how I like it. I like chunks of fish lol so I use big slices but recommend small ones until you find what your taste buds prefer

I was born in Cali, rolling is a native skill

where do you get the fish? Idk if there is anywhere close to me to get it. I would LOVE to make some

 

[PSJ]

Varies, I pick up fish if fresh at Albertsons or whole foods usually. It can be ordered online (salmon or Tuna fillets) and frozen at home for later use too.

I'll pick out thick fillets that look tight and in tact. Still firm not falling apart. Skin On is cheaper and I can skin a fish pretty well

if you freeze it for a half hour before cutting its easier to work with (and prettier lol)

Any rice can be used and shaped with a spoon then have a semi thin slice of salmon draped over it. Yum. The trick with the rice is to rinse it. Rinse it WELL!
I take a pot and rinse it over and over until it almost runs clear before cooking it. Rinsing a lot of the starch off makes it stickier and easier to form.

For Philly salmon rolls I lay seaweed down. Add thin layer of rice. Add a long slice of salmon and a thin slice off a cream cheese block. I roll gently from one side pressing down gently as I go to pack it together. Then slice it like a carrot.

For tuna rolls I lay seaweed down, add thin layer of rice and a slice of avocado. Add sliced tuna and roll up gently same way.

They make rolling mats to help roll the stuff together but I have found a piece of cellophane or wax paper works the same if you need a crutch.

But just sliced fish ontop of rice is an excellent meal too. I like making my own because I know what I like and how I like it. I like chunks of fish lol so I use big slices but recommend small ones until you find what your taste buds prefer

I was born in Cali, rolling is a native skill

Im going to have to try finding fish. It being fresh is what worries me.