Quote:
Ha! That is so cute CR!
Ha! That is so cute CR!
Washingtonians
- Thread starter Napalongtail
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Broody, I am also glad that they tested and found out early that it was pre-pre cancerous. Lots of good thoughts your way for your consultation next month.
And so sorry to hear oldest DD is giving you trouble. There is just never a good time for that.
And so sorry to hear oldest DD is giving you trouble. There is just never a good time for that.
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How funny do we live in the same house just different neighbourhoods. Havin left over goolash watchin SURVIVOR and finishing destroying my honey comb. THe spinner did me no favours and I am not a happy camper about it.
What happened to you honeycomb? just watched a vid about this, the guy said you could auto cut them open or cut them by hand before placing in spinner, is that what happened?
Well see since my comb was extra deep (it's a secret method) they had to be scratched open. We talked about and he agreed. But a large amount is smashed so bad and has so much honey left in that I am better off to just scrape it out and strain it. I will have some good snack goodies and some wax for who knows what ! ! ! It really sucks because I only got 12lb (1 gal). I trusted this guy to do me right. I guess I should have gone with the guy who offered to haul his stuff out and let me keep it until I was done.
How funny do we live in the same house just different neighbourhoods. Havin left over goolash watchin SURVIVOR and finishing destroying my honey comb. THe spinner did me no favours and I am not a happy camper about it.
What happened to you honeycomb? just watched a vid about this, the guy said you could auto cut them open or cut them by hand before placing in spinner, is that what happened?
Well see since my comb was extra deep (it's a secret method) they had to be scratched open. We talked about and he agreed. But a large amount is smashed so bad and has so much honey left in that I am better off to just scrape it out and strain it. I will have some good snack goodies and some wax for who knows what ! ! ! It really sucks because I only got 12lb (1 gal). I trusted this guy to do me right. I guess I should have gone with the guy who offered to haul his stuff out and let me keep it until I was done.
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In my prayers. Keep us updated.
In my prayers. Keep us updated.
Speaking of daughters - I'm in a tizzy. Already fretting about DD's trip home for Thanksgiving. The kids are officially out for Thanksgiving break on Friday, but Lily typically works at the dining hall on Friday and Saturday. She wants to drive her car home for Thanksgiving and leave it here at home for the winter. But since she will probably have to work on Saturday, unless Chef lets her have the day off to come home, she won't be driving home until Saturday afternoon and she'll be alone. She'll be driving over Snoqualmie Pass.
I've suggested she take the bus - "no, that's a 9 hour trip and I want to get my car home" Plane? I'll pay for your ticket. "From Pullman? No, I don't want you to pay for plane fare". Get to Spokane and take the train? "Agh mother - no".
She has chains for her 2008 Toyota Corolla, but doesn't really know how to put them on. I would hope if she needed to put them on, someone might be nice and stop to help her. So here's what I'm hoping - since they're getting snow now and planning on opening Crystal for skiiing, that they'll be keeping the roads pretty well cleared. I looked at extended weather forcast for Snoqualmie and it's supposed to snow the next few days, with it tapering off to 30% chance by Saturday. So I'm
that it will be clear for her by then.
I am really looking forward to seeing her this next week. Since she is working weekends at the dining hall, I haven't seen her at all since mid August. In 19 years I've never had to go that long without spending time with her. I know as she gets older this will be a more frequent occurance, but it's hard.
And she's looking forward to meeting her new chickens. (Illia's birds)
I've suggested she take the bus - "no, that's a 9 hour trip and I want to get my car home" Plane? I'll pay for your ticket. "From Pullman? No, I don't want you to pay for plane fare". Get to Spokane and take the train? "Agh mother - no".
She has chains for her 2008 Toyota Corolla, but doesn't really know how to put them on. I would hope if she needed to put them on, someone might be nice and stop to help her. So here's what I'm hoping - since they're getting snow now and planning on opening Crystal for skiiing, that they'll be keeping the roads pretty well cleared. I looked at extended weather forcast for Snoqualmie and it's supposed to snow the next few days, with it tapering off to 30% chance by Saturday. So I'm
I am really looking forward to seeing her this next week. Since she is working weekends at the dining hall, I haven't seen her at all since mid August. In 19 years I've never had to go that long without spending time with her. I know as she gets older this will be a more frequent occurance, but it's hard.
And she's looking forward to meeting her new chickens. (Illia's birds)
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Girly ya really don't need to worry about sharing that nasty white stuff!!!! Reall we will forgive ya. Besides I am sure there must not be enough to go around so you just keep it all together so none of it gets lonely.
Girly ya really don't need to worry about sharing that nasty white stuff!!!! Reall we will forgive ya. Besides I am sure there must not be enough to go around so you just keep it all together so none of it gets lonely.
Quote:
The meat has to be allowed for rigor to pass. It took us about 2 years to figure out why our meat was tough. All flesh goes through rigor after death. From what I understand, so by allowing the chicken to rest in the refrigerator for 2 to 3 days after the kill, the meat becomes very tender. I use most of my chicken be-boned. I do miss not having a whole bird with it's skin on for roasting. I have a recipe that I picked up from America's Test Kitchen for Chicken Diablo. The whole bird has the back bone cut out and the bird is flattened. I then stuff under the skin with oil infused herbs. The bird is then slow roasted on the BBQ. I still haven't figured out away to do this without the skin on the bird. So I am going to need to borrow CL's chicken plucker next spring. I want between 6 and 8 whole birds with the skin on. But the rest are going to be skinned and de-boned like we have been doing.
The first year I didn't de-bone any of the meat. I regretted that quickly. When I use frozen chicken I needed it cut into pieces for the most part. I do know though if you are roasting chicken that the skin and bones make a big difference in flavor. I have been cutting up the hearts and liver to feed to the mean meat eating beasties in the fish tank.
I have 3 rubber maid tubs when we process.
The birds go in water bath 1 first to rinse, then in bucket to to fully rinse, then ice bath in bucket 3 where they stay a few minutes, then we bag them, before rigor.
After rigor, you cannot get their legs in a 1 gallon ziplock.
Then into the freezer.
When I thaw, I let them sit & soak all the juice they want.
Our processed birds are to die for.
Just did one yesterday cut up & dredged in spice & flours (sorgham, buckwheat, corn meal, corn starch & flaxseed meal) with garlic pow & curry powders, turmeric.
Cooked like shake n bake..man oh man soooooooooooooo good & crusty crisp skin & so juicy moist insides.
YUM.
"Shake-n-Bake and I help'ed"
The meat has to be allowed for rigor to pass. It took us about 2 years to figure out why our meat was tough. All flesh goes through rigor after death. From what I understand, so by allowing the chicken to rest in the refrigerator for 2 to 3 days after the kill, the meat becomes very tender. I use most of my chicken be-boned. I do miss not having a whole bird with it's skin on for roasting. I have a recipe that I picked up from America's Test Kitchen for Chicken Diablo. The whole bird has the back bone cut out and the bird is flattened. I then stuff under the skin with oil infused herbs. The bird is then slow roasted on the BBQ. I still haven't figured out away to do this without the skin on the bird. So I am going to need to borrow CL's chicken plucker next spring. I want between 6 and 8 whole birds with the skin on. But the rest are going to be skinned and de-boned like we have been doing.
The first year I didn't de-bone any of the meat. I regretted that quickly. When I use frozen chicken I needed it cut into pieces for the most part. I do know though if you are roasting chicken that the skin and bones make a big difference in flavor. I have been cutting up the hearts and liver to feed to the mean meat eating beasties in the fish tank.
I have 3 rubber maid tubs when we process.
The birds go in water bath 1 first to rinse, then in bucket to to fully rinse, then ice bath in bucket 3 where they stay a few minutes, then we bag them, before rigor.
After rigor, you cannot get their legs in a 1 gallon ziplock.
Then into the freezer.
When I thaw, I let them sit & soak all the juice they want.
Our processed birds are to die for.
Just did one yesterday cut up & dredged in spice & flours (sorgham, buckwheat, corn meal, corn starch & flaxseed meal) with garlic pow & curry powders, turmeric.
Cooked like shake n bake..man oh man soooooooooooooo good & crusty crisp skin & so juicy moist insides.
YUM.
"Shake-n-Bake and I help'ed"
Quote:
Ha! That is so cute CR!
x2
Love it CR
Ha! That is so cute CR!
x2
Love it CR
Quote:
I have 3 rubber maid tubs when we process.
The birds go in water bath 1 first to rinse, then in bucket to to fully rinse, then ice bath in bucket 3 where they stay a few minutes, then we bag them, before rigor.
After rigor, you cannot get their legs in a 1 gallon ziplock.
Then into the freezer.
When I thaw, I let them sit & soak all the juice they want.
Our processed birds are to die for.
Just did one yesterday cut up & dredged in spice & flours (sorgham, buckwheat, corn meal, corn starch & flaxseed meal) with garlic pow & curry powders, turmeric.
Cooked like shake n bake..man oh man soooooooooooooo good & crusty crisp skin & so juicy moist insides.
YUM.
"Shake-n-Bake and I help'ed"
oh you have to do this gal pal!!!!!!!!!!!!! yours will devour it, actually yours may need 2 birds?
DH & I can eat the 2 thighs & wings STUFFED, the next day we have "havagains"
I have 3 rubber maid tubs when we process.
The birds go in water bath 1 first to rinse, then in bucket to to fully rinse, then ice bath in bucket 3 where they stay a few minutes, then we bag them, before rigor.
After rigor, you cannot get their legs in a 1 gallon ziplock.
Then into the freezer.
When I thaw, I let them sit & soak all the juice they want.
Our processed birds are to die for.
Just did one yesterday cut up & dredged in spice & flours (sorgham, buckwheat, corn meal, corn starch & flaxseed meal) with garlic pow & curry powders, turmeric.
Cooked like shake n bake..man oh man soooooooooooooo good & crusty crisp skin & so juicy moist insides.
YUM.
"Shake-n-Bake and I help'ed"
DH & I can eat the 2 thighs & wings STUFFED, the next day we have "havagains"
Quote:
Girly ya really don't need to worry about sharing that nasty white stuff!!!! Reall we will forgive ya. Besides I am sure there must not be enough to go around so you just keep it all together so none of it gets lonely.
I am going outside right now and I am packing a box and mailing it to you in the morning. Should be there in just a few days. nasty icky stuff. I don't like being cold. I don't have any winter "activities" I do...so don't like. I just sit in the house and winter well (get fat). GRRRRRRR
Girly ya really don't need to worry about sharing that nasty white stuff!!!! Reall we will forgive ya. Besides I am sure there must not be enough to go around so you just keep it all together so none of it gets lonely.
I am going outside right now and I am packing a box and mailing it to you in the morning. Should be there in just a few days. nasty icky stuff. I don't like being cold. I don't have any winter "activities" I do...so don't like. I just sit in the house and winter well (get fat). GRRRRRRR
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