Washingtonians

[Chickielady]

For my fellow Fav lovers that frequent this thread.....my LF black Fav pullet..."Morticia"....

HA HA What a great name !!!!!!!!!!!!! Look at those toes !!!!!!!!!!!!!

 

[Chickielady]

So sprouted radish is safe to eat? I'm always nervous about eating parts of a plant unless I know it is safe. And - arugula sprouts? Thanks. I'd love to find new ways to make food taste good again.

Go to Johnny's Seeds.com & look at all their sprouting seed.

 

[Chickielady]

Radish seed was one of those bases of hippy vegetarian/vegan food when I was at TESC back in the Nixon administration; they still sell radish seeds for sprouting at the Oly Food Co-op and I think through Nichols Garden Nursery. They're very peppery and have a hint of umami ("brown"/soysauce-ish/truffle) which are two parts of the garlic flavor. Another thing that may help is greek-style olives, not many of them but enough to "brown" up the flavor (Kalamatas are cheap at TJ's or you can by an ounce at the olive bar at Freddie's- either way, keep them in olive oil in the refrigerator).
Are you sensitive to all the Alliums or just Garlic? Because shallots can be punchy if you give them a quick sear before adding them to food. Or if you can find real storage onions, they're more intense than the sweet ones which seem to have taken over the market.
OH! and anchovy paste, which is a 100% authentic Italian taste, and full of umami/bitter flavor. A 1/16th tsp is enough to punch up a cup of spaghetti sauce, for instance. It comes in tubes that last forever.
Herbs: fresh basil (which can be rinsed and frozen whole), fresh rosemary (evergreen, beautiful, but buy the ARP hardy unless you've got a very protected southern exposure) fresh bay (again, in pots that can be moved inside if it's below 27F but infinitely better than the dry stuff), and German Thyme, which is evergreen. Winter Savory is good, too. Nigella is pretty garliccy, although not easy to find (The Culinary Herb Shop in downtown Oly has it.
And unless you're 100% sure you are a person whose blood pressure is negatively effected by salt, put a pinch extra in at the end, amazing how good it tastes. If you are, try a squirt of fresh lemon before serving.
Speaking of Mrs. Buck's emporium of wonders: dried mushrooms. Futz around and see which ones you like, they can be a great way to boost the flavor of most foods. I have friends who swear by mushroom boullion but haven't found a local place that sells it, although I haven't looked recently.

I LOVE ANCHOVIES, PASTE OR OTHERWISE~~~~~~~~~~~~~~~~~~
Used to get the tube of paste out of the fridge as a child, (ya I was once) and squirt it in my mouth!!!!!!!!!!!!!!))) YUM !!!!!!!!!!!!
DH & I both love anchovies, all salted fish & any fish...except Tillapia....not going there.
One favorite is kippered herring...in a wax paper gotten down at the docks.

 

[JennS]

Jerk Chicken is now I think 5 weeks old? She/he is growing like a weed.



Tandoori is on her left. There is a huge size difference, and they are the same age. Does Jerk look like a rooster? The SLW came in as 90% sexed pullets, but maybe Jerk is that 10%.... She's definitely top chicken in the brooder.

Jennifer

 

[Chickielady]

I have 2 large flocks out free ranging together....so far they all get along & go back to their coops.
French Silver Cuckoo Marans & The Blue, Black, Splash Jersey Giants along with pettec63's Midget Black winged bronze turkey who is very picky about who is around or near her flock... so better go close coops.
DH is still missing in action, and I have Carne Asada to go on the grill, so serves him right if he comes home to no dinner.

He's out in the bush tweekin.......................y'all that hunt know what I am talking about.................

G'night all !!

 

[FirewifeJess]

Here are the name choices we are considering for the little tweets.... having a hard time convincing the oldest boy. He's upset about the name loss of "Softie" for the yellow one.

I keep telling him she's not going to look like she looks here - she's has what looks like black feathers coming in on her wing tips.



Blackie, Latte, Cocoa and Rocha

I like those names!! They go perfect with Fudge too I especially like Latte...you know me

 

[Stumpfarmer]

Now that I've stopped reeling in horror at the idea of being allergic to garlic... have you tried adding sprouted radish seed or maybe arugula to give a little heat? It's not garlic, nothing is, but it might add to the complexity and depth of the seasoning.

I'm sensitve to pork, too, and have been dreaming of liverwurst, lately: there's nothing but pork/part pork on the market, chicken liver isn't what I want, and I'm about to track down veal liver and goose fat to see if that's a substitute.

Oh I love Arugula...but better than that is Mustard greens YUMMMMMMMMMMMMMMMMMMMM!!!
The Japanese variety is what I love !

I would kill for pork liver...fresh, if anyone has any, providing it is CLEAN.
Just the liver, wrapped up in a package, period.

I suspect your best bet for that is either Stewart's or Johnson's.

 

[TerrorBird]

It stopped raining today so the girls were allowed to roam for three supervised hours. I think I was about as pleased as they were.

 

[Stumpfarmer]

I LOVE ANCHOVIES, PASTE OR OTHERWISE~~~~~~~~~~~~~~~~~~
Used to get the tube of paste out of the fridge as a child, (ya I was once) and squirt it in my mouth!!!!!!!!!!!!!!))) YUM !!!!!!!!!!!!
DH & I both love anchovies, all salted fish & any fish...except Tillapia....not going there.
One favorite is kippered herring...in a wax paper gotten down at the docks.

I was fully adult before I appreciated the humble anchovy, but having finally had good authentic marinara sauce I became a convert. It's one of those things that makes food taste more food-like- stuff like lo-cal soup tastes much more robust with a tiny squirt of anchovy paste.

Some day, though, I want to go to Turkey where they catch anchovies and put them in salt on the boat and then go grill them over charcoal on the beach and sell them in paper cones. It sounds like my kind of treat.

 

[Greg Richardson]

Quote:

Why don't you let them out in the rain?
Mine will run under my vehicles or run back under the coops if it pours to hard.
They go out in the rain all the time.