Washingtonians

[pamir]

Quote:
I hope that you already have your answer...but just in case:

....... there is a show in Chehalis the first weekend of December and many BYCers will be there (me if the weather holds out) and I believe they are having a potluck. We usually set up our own table (Washintonian) and all meet/greet/and eat.

oh...btw:

in case I missed it earlier.

Yeah someone told me but that is finals week for me

so I need to be here and studying. I am in school full time to (yes I am totally nuts) be a special education teacher

. I am in the process of raising ten kids 8 of which are aquired (guardianship, adopted etc) and 9 of which have some sort of learning issue or another. Then there are the "big" birds Three blue and gold Macaws, a Greenwing Macaw the umbrella cockatoo who is now in love with my little silke d'uccle mix (who lives in the house) the dogs cats turtles and flock of chickens (three red leghorns, and an ancona)

OMG I get tired just thinking about it all LOL

Angela

 

[Stumpfarmer]

Quote:
http://washingtonfeatherfanciers.we...e5d6df2becb570903bd3dcfa&action=respond&next=

Maybe I missunderstood. I think if we are just handing off pre-arranged sale/swap items is different than what the LADIES down south do. I really think we should take some lessons and maybe we could get some of them to help us set up a swap like they do. Thiers are HUGE and sound very fun and succssfull !!! I just "might" know how to get in contact with one of them.

Thank you for remembering to ask the host club. They are the ones who have the contract with the grounds and are responsible for keeping it orderly.n As I remember from last year, there wasn't a ton of extra space in the building we were in at Chehalis (most memorable for the singing frogs near the silkie area). Also, we don't know what rules and regulations they are functioning under as it pertains to the contract they signed with the rental.


The club and the show has the final say.

I wouldn't be surprised if the fairgrounds is dry- some are, some aren't. I seem to remember that Lewis County/maybe just Centralia had some restrictive ordinances about places that served alcohol back as recently as the late seventies.

 

[justbugged]

Quote:
DH and I skin the birds. I also learned the hard way to de-bone most of the meat also. I save all the bones for stock and chicken soup. We first bleed the birds, then skin it and then remove the craw/crop part. At that point it is gutted and then put into ice water. I finally learned to de-bone it about 3 days later, and I bag everything in vacuum bags.

 

[justbugged]

Quote:
Let me know if you have extra skins. I would love to spread them in the garden, though grape skin cakes sounds like a very interesting thing. I will try just about anything once.
I would rather have garlic wine to cook with. I think that the idea of using it to cook scallops sounds very very tasty.

Oh..now you are making my mouth water..scallops sauteed in garlic wine....oh to die for....

The food can be very good at my house, unless I am cooking for myself.

 

[Stumpfarmer]

Quote:
Plucking takes a long while, but no serious cook would accept a skinned bird. I know I'm offending some with that statement, but my SERIOUS foody family members were shocked, SHOCKED at the waste of a fine, artisinally raised fowl being skinned instead of plucked: messes up the balance of any recipe that depends on broth or au jus reductions, because the collagen in the skin is what thickens the fluids, and of course the fat in the skin is a huge part of the flavor.

I hate plucking chickens; the feel of feathers stuck to my skin gives me the grues. I may see if I can buy a plucker (it'll go on my BIL's farm sale list), but wearing thin nitrile gloves makes it much easier. But nobody who's shown interest in buying roasters would buy skinless ones.

 

[Stumpfarmer]

Quote:
I hope that you already have your answer...but just in case:

....... there is a show in Chehalis the first weekend of December and many BYCers will be there (me if the weather holds out) and I believe they are having a potluck. We usually set up our own table (Washintonian) and all meet/greet/and eat.

oh...btw:

in case I missed it earlier.

Yeah someone told me but that is finals week for me

so I need to be here and studying. I am in school full time to (yes I am totally nuts) be a special education teacher

. I am in the process of raising ten kids 8 of which are aquired (guardianship, adopted etc) and 9 of which have some sort of learning issue or another. Then there are the "big" birds Three blue and gold Macaws, a Greenwing Macaw the umbrella cockatoo who is now in love with my little silke d'uccle mix (who lives in the house) the dogs cats turtles and flock of chickens (three red leghorns, and an ancona)

OMG I get tired just thinking about it all LOL

Angela

As well you should!

I've missed a bunch of newbies, too, so to you and y'all

 

[justbugged]

Quote:
True but the choice is simple use maggots to catch fish to eat or skipp the fishing trip part.

I'm not big on fish, just shrimp, crab and lobster. Besides, you don't have to use maggots or put them in your MOUTH!

I make a very good cedar planked Salmon. I have had people that don't like fish rave over it.

 

[ultasol]

Quote:
Plucking takes a long while, but no serious cook would accept a skinned bird. I know I'm offending some with that statement, but my SERIOUS foody family members were shocked, SHOCKED at the waste of a fine, artisinally raised fowl being skinned instead of plucked: messes up the balance of any recipe that depends on broth or au jus reductions, because the collagen in the skin is what thickens the fluids, and of course the fat in the skin is a huge part of the flavor.

I hate plucking chickens; the feel of feathers stuck to my skin gives me the grues. I may see if I can buy a plucker (it'll go on my BIL's farm sale list), but wearing thin nitrile gloves makes it much easier. But nobody who's shown interest in buying roasters would buy skinless ones.

I feel that way with most birds, except maybe silkies. They are so lean and it's easier for me to skin and debone then throw them into a crockpot (also because it's mostly cockerels) to shred for enchiladas.

Now ducks are COMPLETELY worth the effort to pluck, even if you have to sit there with tweezers and a magnifying glass. Nothing like crisp duck skin... and preserve the fat for confit de canard or for roasting vegetables. Ooooh, I drool just thinking of it.

My husband likes the livers right out of the bird, thrown in a pan. I'm not much of a gizzards person myself, although in France I did enjoy more than one pate with liver in one form or another.

 

[justbugged]

Quote:
Ah, but they are just protein, like meat!

I saw a really cool ad once, where they had a pizza topped with grasshoppers, and pasta with some kind of blue beetle.

I guess it's just what you get used to. Me, I can't eat snails. But I love lobster (nasty, ugly scavenger of the sea!)

Man you guys I am eating dinner and reading this. NOTHING in my dinner resembles bugs. my gosh. LOL.

I am rather grateful that I waited until after eating my BBQ'ed Pot Roast dinner. The rotten fish was almost enough for me to think

.

 

[ultasol]

Quote:
Any time

so happy to be able to help.
You are so not cluttered silly one.
You're so close -- we need to visit more!

Note to self--always put toothpicks in the tool bag!! Hahahah!!

Sounds like this may have been some Hightech repair

Jbear,..are you married to macguyver? 'Cuz my mom used to totally dig him