The NFC B-Day Chat Thread

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JaeG said:
:gigLike I would know! :p Had to look that one up! We are 220 and the site I found said we can adapt most 110 US appliances, but that some of your appliances use 220 so that's just bad luck (for some reason it's not the same as NZ's 220). :confused:

I found a pet heat pad here but that was $85NZD (which works out at about $62USD)! Things are expensive here!
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One note on power converters, they run the entire time they are plugged in regardless of whether or not you're using electricity. I learned that the expensive way.:barnie

Blooie said:
@bruceha2000 You must officially suspend my punishment! I got the notion that he couldn't fix it from him, when he came home after almost two hours, sadly shaking his head and saying, "There is no fix for this mess - nothing I can do for them." So HA! HE was the source! Um, but then he poked around on his computer trying to find the parts anyway, dragged out some paper and a pencil, and designed a replacement part! I spent most the day over there snuggling Kendra, who has the wuzwels anyway. Jen was going to bring the girls over here, but Katie had a birthday party and Kendra wasn't feeling well, Jenny was helping the guys by running out for new furnace filters, making phone calls to try to get someone out there, and general putzing. So it was easier to go over there than drag the girls over.

I did a stoopid yesterday. I started chili early in the morning, before the Great Heat Disaster of 2018 started. So we ate some of it last night, and I intended on putting the rest of it in freezer bags to vacuum seal and freeze to have on hand later. So I let it cool first. Too long. I woke up this morning and it was still sitting on the counter. I've never done that before - I usually let it cool a bit so that when I put it in the fridge it doesn't bring the temp of the fridge up, then bag and freeze it the next morning. But I was so tired with all the fussing yesterday that I crashed and forgot it. Now I have an entire pot of chili that I have to pitch. Grrrrrrr Stoopid, stoopid! :he

That is NOT a spider I'd want to find anywhere near this place!! <shudder> That thing could carry off a small child! <double shudder>

@JaeG There have been people on the thread who were able to use MHP quite successfully for quail, but there are also others that it just didn't work for. Sounds like you've got your heat issue resolved, and if it works for you, then go for it! You have been doing the quail thing a long time and there's a good chance you know what you're doing by now! ;)

Sour, congrats on the Wellie egg! The run is looking great - love the big "pole" in the center!

Debby, I know the feeling.....I rehomed my chickens in August so the last fresh eggs I've had were in September....last of the eggs they'd given me. I've been buying eggs since then..... I could just go over and get some from Jim and Cindy, the people who have my girls, but they haven't had that many with the winter doldrums striking their flock too. It's not so bad - I bought eggs before I ever got chickens and I can do it now.

I know I missed some posts....but then I missed some chili too so it's par for the course. (pun intended, Debby!)
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Wait @Blooie all is not lost. You have two choices other than pitching the chili. 1) bring it back to a boil then let it cool as you normally would and bag it, then freeze it as normal. 2) bag and freeze, just know you'll need to bring it to a solid boil when it comes out of the freezer.

Just because bacteria can grow at 50* doesn't mean it automatically does, and most bacteria that does will die at 212* Only one I know that doesn't requires an oxygen free environment to grow.

ok, I know the food science geeks will beat me up over this one:oops:
 
Blooie said:
YOU need a new sign, Debby - How about "Sinclair Country Club...it's a State of Mind" with a palm tree on it? <ducking>
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You better duck! You know I miss my FL palm trees. The closest we get to palm trees around here is sage brush and cottonwoods.

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And I don't even want to guess the 'state of mind' some of our golfers have after they've had their 12 packs :rolleyes:
 
rjohns39 said:
One note on power converters, they run the entire time they are plugged in regardless of whether or not you're using electricity. I learned that the expensive way.:barnie



Wait @Blooie all is not lost. You have two choices other than pitching the chili. 1) bring it back to a boil then let it cool as you normally would and bag it, then freeze it as normal. 2) bag and freeze, just know you'll need to bring it to a solid boil when it comes out of the freezer.

Just because bacteria can grow at 50* doesn't mean it automatically does, and most bacteria that does will die at 212* Only one I know that doesn't requires an oxygen free environment to grow.

ok, I know the food science geeks will beat me up over this one:oops:
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I thought it started to grow at temps over 40* after about 4 hours.
 
rjohns39 said:
Wait @Blooie all is not lost. You have two choices other than pitching the chili. 1) bring it back to a boil then let it cool as you normally would and bag it, then freeze it as normal. 2) bag and freeze, just know you'll need to bring it to a solid boil when it comes out of the freezer.

Just because bacteria can grow at 50* doesn't mean it automatically does, and most bacteria that does will die at 212* Only one I know that doesn't requires an oxygen free environment to grow.

ok, I know the food science geeks will beat me up over this one:oops:
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That's actually what we do too Bob. So far (knock on wood), we haven't had any problems.
 
rjohns39 said:
One note on power converters, they run the entire time they are plugged in regardless of whether or not you're using electricity. I learned that the expensive way.:barnie



Wait @Blooie all is not lost. You have two choices other than pitching the chili. 1) bring it back to a boil then let it cool as you normally would and bag it, then freeze it as normal. 2) bag and freeze, just know you'll need to bring it to a solid boil when it comes out of the freezer.

Just because bacteria can grow at 50* doesn't mean it automatically does, and most bacteria that does will die at 212* Only one I know that doesn't requires an oxygen free environment to grow.

ok, I know the food science geeks will beat me up over this one:oops:
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That's kinda what I was thinking (hoping?) but remember that our boiling temperature here is lower than it is for much of the country. Pesky altitude. Guess if I boiled it longer, like I have to do when I can stuff, I could get by with it. Thanks!
 
Many years ago, when I was trying to reconcile FDA/USDA/CDC recommendations against books written many years earlier, I found a chart that talked to different food borne bacteria and the temps that they die... It was hugely complex, but in the end I want to say that 150*-175* killed most everything. Clostridium botulinum spores die around 220* and is why we pressure can at 240* as the toxin grows in an anaerobic environment (aka a can).

ETA: Sorry, I'm a bit of a food science geek:oops:
 

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