The NFC B-Day Chat Thread

Pics
Date sort Score sort
rjohns39 said:
Cap, does it make you feel better that I hired the well company to re-connect my well and run lines to the pasture two years ago and they still haven't shown up?
Click to expand...
Really? That is absurd. Not enough well companies. Around here they charge over $ 1000 just to show up.
 
oldhenlikesdogs said:
My goats will go through a window, especially during round up time. Other times they stand up and enjoy tapping on the plexiglass with their hooves. We couldn't use glass, we used plexiglass and hardware cloth to strengthen it up. I haven't even mentioned how they bash things with their heads just because and to scent mark.
Click to expand...
We put sections of cattle panels over the windows in our other barn. I am thinking hardware cloth this time.
 
CapricornFarm said:
We put sections of cattle panels over the windows in our other barn. I am thinking hardware cloth this time.
Click to expand...
Plus you don't want anything breaking those nice windows like bales of hay if you are putting in a loft. My goats are rough, and destructive.
 
ronott1 said:
The recipe makes too much. I will need to cut it down some

Pork Schnitzel with Warm Pear Chutney

View attachment 1207387

Credit: Brian YelvertonIngredients

48 halves Pacific Northwest Canned Pear slices in juice
3 T. unsalted butter
2 cups yellow onion
½ cup cider vinegar
1/3 cup brown sugar
½ cup dark seedless raisins
1½ cups ground cinnamon
1 t. + 1 T. kosher salt, divided
2½ t. ground black pepper, divided
24 (4-oz.) boneless pork chops
1½ quarts panko breadcrumbs
½ cup grated Parmesan
½ cup minced parsley
2 cups all-purpose flour
12 large eggs, lightly beaten
½ cup water
½ cup canola oil, for frying

Instructions

1. Drain pear halves well; reserve juice. Coarsely chop pears. Hold.

2. In large saucepot, heat butter over medium-high heat. Add onion; saute for 5 minutes, stirring occasionally. Add pears; cook for 5 minutes, stirring often. Pour in vinegar, sugar, raisins, cinnamon, 1 t. salt and ½ t. pepper; bring to a simmer. Cook until pears begin to break down and mixture thickens. Remove from heat. Keep chutney warm.

3. Pound pork chops to ¼-inch thick. Hold. Season panko with Parmesan, parsley, 1 T. salt and 2 t. pepper. Hold. Prepare standard breading preparation: seasoned flour, eggs beaten with water and panko mixture. Dip each pork cutlet in flour, then egg wash, then panko mixture. Place on clean sheet pans; refrigerate until ready to cook (do not cover).

4. In large skillet, heat oil over medium-high heat. In batches, fry each breaded cutlet on both sides until golden. Place on sheet pans. Heat in 350°F oven for 30 minutes, or keep warm until ready to serve.

5. Serve each crisp, hot cutlet with ¼ cup pear chutney. Yield: 24 servings
Click to expand...

Hey Ron, can this be made with fresh pears instead of canned or not? Maybe the canned adds to the flavor?

My brother got gifted a bunch of pears hah
 
KDOGG331 said:
Hey Ron, can this be made with fresh pears instead of canned or not? Maybe the canned adds to the flavor?

My brother got gifted a bunch of pears hah
Click to expand...
Make it with fresh!
The recipe is from the 80s or 90s--believe it or not, you could not always get fresh pairs back then. Fruits and veggies were sold seasonally then
 
CapricornFarm said:
Really? That is absurd. Not enough well companies. Around here they charge over $ 1000 just to show up.
Click to expand...

That's my problem... Total estimate for the job is like $950 and we're at their outer most delivery area and have lots of rock.

ronott1 said:
Make it with fresh!
The recipe is from the 80s or 90s--believe it or not, you could not always get fresh pairs back then. Fruits and veggies were sold seasonally then
Click to expand...

For years I ate seasonally but got spoiled and went the other way... Coming back has been a challenge.
 

New posts New threads Active threads

Back
Top Bottom