- Thread starter
- #5,341
Yes, SCG, how's the rat hunt going? Did you get that rat bas.......uh, rat, yet?
The Old Folks Home
- Thread starter Wisher1000
- Start date
personally. I am more interested in dead rat pictures at this juncture
Me too! But we're still getting flooded. It will stop raining next Friday. I'm not sure I want to put out liquid poison when the rats more than likely will have many other puddles to drink, and I don't know if they come out when it's raining. I may try and go for the gas bomb today, if it isn't pouring and I can get the goats out of their house and maybe into the chicken run where they can't OD on wet leaves.
personally. I am more interested in dead rat pictures at this juncture
Me too!
But gryeyes, have to ask, how warm has it been getting there. Here in Utah, we are going to hit 104 today! This is not usual for this time of year. I can remember back in the 70's 80's, here is central Utah, we would get into the high 90's, but the last decade we have been getting higher. Now, to have this in June, ugh! Hoping we don't stay this way. We are actually expecting some rain on Thurs. Are you guys expecting rain this coming week? We usually get what California has gotten. It's supposed to drop back down into the high 80's! That will be great! My poor chickens are out there panting with their wings away from their body..you know, I'm sure.
i am boarding a plane to the other side of the pacific mid week. its the peak of our wet season there. it will probably dump 3 inches in 10 days
Amazon just delivered some sausage casings and a pump action sausage maker. I am going to turn a few scovies into Duck Sausage Salsiccia d'Anitra next week
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You should post that recipe.
Here's my rat update...
We used one of the smoke bombs today. Got the goats out into the chicken run, clogged all the rat holes but one and I was the lucky one that got to arm and light the bomb and shove it in the hole.
We wait... and nothing. BF says maybe the bomb stopped working, so go distract the chickens and the goats at the other end of the house and I'll dig up the bomb and see what happened.
I'm at the other end of the house when I start to hear gun shots.
It was apparently at that moment that the rats started fleeing the nest, from one of the openings that we apparently didn't tamp down well.
Holy moly.
Rats everywhere.
We tamp the rat hole back down, and wait. And wait.
Then I decide they have to be dead and I'm going to dig up their house and find dead rat bodies everywhere and I will be full of joy.
As we're digging it up I can see rat heads popping out behind BF's shovel.
The most gigantic rat (and I used to live in Baltimore) came out of one of the holes and got away. I was shocked at how big it was.
Total death tally? Zero.
We failed.
There was at least 10 escaped rats.
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Duck Sausage: Salsiccia d'Anitra
Ingredients
4 pounds fresh duck meat cut from the bone and run through the largest holes of butcher?s grinder
2 pounds pancetta, run through the same grinder
2 tablespoons freshly ground black pepper
4 tablespoons kosher salt
1/2 cup dry white wine
Sheep casings, 8 feet, equaling about 1/2 pound
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 tablespoon tomato paste
1 red onion, finely chopped
1 cup dry red wine
1/2 cup chicken stock, recipe follows
1 bunch Italian parsley, finely chopped to yield 1/4 cup
Directions
In a mixing bowl, stir together the duck and pancetta with your hands until well mixed. Add pepper, salt and white wine and mix until well blended, again with your hands. You must move quickly here or your body temperature could change the texture of the fat.
Set up the sausage stuffer and place the casing over the funnel feeder. If you do not have a sausage stuffer, form the sausage into 1/4-pound logs by hand, and be careful handling them. Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and form 22 to 25 sausages. Prick them all over with a needle and set aside in a cool place until ready to cook.
In a 12 to 14-inch skillet, heat the olive oil over medium heat and add sausages. Cook until golden brown, about 7 minutes a side, then add the onions and garlic. Cook until soft and golden, about 8 to 9 minutes. Remove the sausages and set on a plate. Stir in the tomato paste and cook for 5 or 6 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon to release any browned bits into the mixture. Return the sausages to the pan. Cook over medium heat covered, for 15 minutes, turning occasionally. Stir in the parsley and serve immediately.
Read more at: http://www.foodnetwork.com/recipes/...lsiccia-danitra-recipe/index.html?oc=linkback
Ingredients
4 pounds fresh duck meat cut from the bone and run through the largest holes of butcher?s grinder
2 pounds pancetta, run through the same grinder
2 tablespoons freshly ground black pepper
4 tablespoons kosher salt
1/2 cup dry white wine
Sheep casings, 8 feet, equaling about 1/2 pound
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 tablespoon tomato paste
1 red onion, finely chopped
1 cup dry red wine
1/2 cup chicken stock, recipe follows
1 bunch Italian parsley, finely chopped to yield 1/4 cup
Directions
In a mixing bowl, stir together the duck and pancetta with your hands until well mixed. Add pepper, salt and white wine and mix until well blended, again with your hands. You must move quickly here or your body temperature could change the texture of the fat.
Set up the sausage stuffer and place the casing over the funnel feeder. If you do not have a sausage stuffer, form the sausage into 1/4-pound logs by hand, and be careful handling them. Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and form 22 to 25 sausages. Prick them all over with a needle and set aside in a cool place until ready to cook.
In a 12 to 14-inch skillet, heat the olive oil over medium heat and add sausages. Cook until golden brown, about 7 minutes a side, then add the onions and garlic. Cook until soft and golden, about 8 to 9 minutes. Remove the sausages and set on a plate. Stir in the tomato paste and cook for 5 or 6 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon to release any browned bits into the mixture. Return the sausages to the pan. Cook over medium heat covered, for 15 minutes, turning occasionally. Stir in the parsley and serve immediately.
Read more at: http://www.foodnetwork.com/recipes/...lsiccia-danitra-recipe/index.html?oc=linkback
OMG!!! Someone send me a duck!Duck Sausage: Salsiccia d'Anitra
Ingredients
4 pounds fresh duck meat cut from the bone and run through the largest holes of butcher?s grinder
2 pounds pancetta, run through the same grinder
2 tablespoons freshly ground black pepper
4 tablespoons kosher salt
1/2 cup dry white wine
Sheep casings, 8 feet, equaling about 1/2 pound
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 tablespoon tomato paste
1 red onion, finely chopped
1 cup dry red wine
1/2 cup chicken stock, recipe follows
1 bunch Italian parsley, finely chopped to yield 1/4 cup
Directions
In a mixing bowl, stir together the duck and pancetta with your hands until well mixed. Add pepper, salt and white wine and mix until well blended, again with your hands. You must move quickly here or your body temperature could change the texture of the fat.
Set up the sausage stuffer and place the casing over the funnel feeder. If you do not have a sausage stuffer, form the sausage into 1/4-pound logs by hand, and be careful handling them. Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and form 22 to 25 sausages. Prick them all over with a needle and set aside in a cool place until ready to cook.
In a 12 to 14-inch skillet, heat the olive oil over medium heat and add sausages. Cook until golden brown, about 7 minutes a side, then add the onions and garlic. Cook until soft and golden, about 8 to 9 minutes. Remove the sausages and set on a plate. Stir in the tomato paste and cook for 5 or 6 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon to release any browned bits into the mixture. Return the sausages to the pan. Cook over medium heat covered, for 15 minutes, turning occasionally. Stir in the parsley and serve immediately.
Read more at: http://www.foodnetwork.com/recipes/...lsiccia-danitra-recipe/index.html?oc=linkback
SCG.........I swear I know what you're going to say before I even read. I have the same kind of life. LOL
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