The NFC B-Day Chat Thread

[N F C]

Oh good, the long way gives you more time to bake that bread!


BOTH at the same time??? I'd worry that there is something downstream of both of them. Best of luck to you and DH and I'm wrong about that.

Did you (can you) take the trap apart?

Lol, I haven't seen Gomer for a while!

The clog in both has happened before so yes, probably go to the same place. The last time DH had to snake it, so I figure that's what it will take again.

 

[N F C]

Hey, it's snowing. That wasn't predicted.

Sorry about the unexpected snow Sour. In sympathy, I made you a cup of non-sparkly coffee

 

[DigMyChicks]

If they can't go over the wall, they might try tunneling so be prepared!

 

[rjohns39]

Good evening folks. I have a new found respect for real butchers who spend 8 hours a day breaking down animals. I started on the pig at 9 and thankfully ran out of freezer bags at 2. My back is screaming and I'm exhausted. We'll get those last two quarters done tomorrow.
.
So here's the breakdown so far....

Cut	pounds	oz
Fat	1​
Fat	1​
Fat	1​	7​
Fat	1​	6​
Fat	1​
Bacon		11​
Bacon		13​
Bacon		10​
Bacon		14​
Bacon		14​
Bacon		11​
Bacon		11​
Ribs		8​
Ribs		10​
Sausage Meat	1​	6​
Loin Roast	1​	8​
Loin Roast	1​	15​
Loin Roast	1​	7​
Loin Roast	2​	2​
Ribs	2​	1​
Round Roast	2​	4​
Round Roast	2​
Ham Roast	1​	7​
Ham Roast	1​	5​
Ham Roast	1​	7​
Tenderloin		12​
Soup Bones	2​	1​
Soup Bones		10​
Soup Bones	2​	2​
Jowls		8​
Jowls		12​
Liver		12​
Liver		9​
Heart & Spleen		11​
Stomach Fat		4​

Totals

Grand Total

40​

2​

I figure there's another 8 pounds of meat there plus the bones. This is some of the most expensive pork I've ever eaten, but I know what's in it and how it got butchered,.

 

[perchie.girl]

For me, eating Paleo means avoiding processed foods, artificial additives, refined sugars and foods high in anti-nutrients.

I like that... I am heading towards it one item at a time. Hardest will be giving up artificial sweeteners.

deb

 

[rjohns39]

Yep us to. Guess they were wrong about it being a harsh winter this year.

Still waiting for the other foot to drop.

Go Bella! Hard to believe that's the same girl Dobie. Does Skittles ever get run over when Bella and Apollo get to romping



Thanks for your help Bob! With a bit more practice I'll get it. DH will be so surprised when I make him one...he's always been the omelette maker in the house.



I must live in a snow globe. We've had more snow and nasty weather here than has been seen in many years (according to long-time locals.)

Keep practicing, it get easier with time.

Exactly!

I even arranged a special treat for him. The kitchen & bathroom sink decided this was the perfect time to block up so despite working on them both for a long time this morning, he has that waiting for him.

Do I know how to do a homecoming, or what?

Oh Debby! I soooo hate plumbing.

 

[perchie.girl]

Hey @rjohns39 you're a good cook...do you make omelettes? I cannot for the life of me figure out how to make them, they turn out like scrambled eggs. Any pointers, anyone?

I make omelets...

Two eggs whisked with room temperature water... Just a little bit
Have your fillings ready. I like cheese mushrooms and maybe avocado.
pour the whisked eggs into a pan with melted butter that is bubbling.
Don't mess with it right away.
Then when its forming a cooked part on the bottom I push it in a little to allow the non cooked part to drizzle under neath. Once most or all of the egg is cooked add in your fillings and fold the omlett in half... Because I use water the omelets get very fluffy, so some times have to use two spatulas to fold it.

If there are a few runny parts inside they will finish cooking after you fold the omelette. ONce the cheese begins to melt Then you can slip it off to a serving plate.

Oh and salt and pepper when you add the filling. to taste of course.

I learned the water thing on KPBS one of the cooking shows back when I was about sixteen. Been making omelettes ever since.

Some times I use buttermilk though. if I have it I like the taste in omelettes. They take longer to cook though.

deb

 

[perchie.girl]

Ok, here's my omelette. I think I put too many mushrooms in it, it was pretty bulky (but at least they aren't going bad in the fridge).

View attachment 2016737

Way too much for just me, but the cats helped View attachment 2016738

good job.... I could never do a rolled omelette... Oh and I don't flip mine over either.

deb

 

[perchie.girl]

I don't flip (though years ago I did, sometimes it got messy). Bob's "rolled" works, especially if you are doing the 3 egger. 3 would be too much egg for my method, it wouldn't cook all the way.

I use an 8" pan, I add some milk to the scrambled egg. One thing I learned watching the "pros" at restaurants is to lift the edges and let the still liquid egg run underneath. Do this in several places. Garlic powder and tarragon go on now as well. Once it starts to set a bit I put the cheese on one half then add the other stuff, often sauteed separately on the cheese. For DW and me that would be some ham, spinach and maybe some scallion (we are not mushroom people). When the whole thing has set enough I fold the non "additions" covered half over the covered half using a thin wooden spatula (a regular one is too wide in the 8" pan). Let that cook for a bit and it is ready though sometimes I'll use a regular size spatula to flip it in the pan and heat up the "top" side for a bit.

thats pretty much how I make an omelette.

 

[sharron]

I like that... I am heading towards it one item at a time. Hardest will be giving up artificial sweeteners.

deb

amen,