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  • Originally posted by badgergirl View Post
    So, er, how much work is plucking? (not a euphemism!) I'm not sure I could do all the prep for a home-grown chook.
    I thought it might have been a typing impediment....

    Mind you, good question!

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    • Originally posted by badgergirl View Post
      So, er, how much work is plucking? (not a euphemism!) I'm not sure I could do all the prep for a home-grown chook.
      pretty easy, actually..... with the wifes help I can get 50 birds killed, plucked, gutted and in a chiller in about 4 or 5 hours. I use a tub style chicken plucker, which makes the plucking a breeze....

      kinda like this.....
      http://www.youtube.com/watch?v=FNvdWcEDpJ0
      Last edited by ssn679doc; 08-01-2013, 01:57 AM.

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      • Originally posted by Dhansakdave View Post
        Good day all!

        Blimey, so does that mean it only takes eight weeks from egg to chopping block for meat chooks, didn't realise it was that fast,
        To clarify a bit.... the breed of chicken has alot to do with this as well. I raise the Cornish Cross breed, the white feathered bird that most factory farms raise. Other varieties that can be used for meat grow slower, around 12 weeks or so, which is why those breeds aren't what most chicken farmers raise. It costs more to get them to market because of the additional time to grow. Since feed is the highest cost of raising chickens, the faster you can get them out, the faster you get a payday....

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        • Originally posted by ssn679doc View Post
          To clarify a bit.... the breed of chicken has alot to do with this as well. I raise the Cornish Cross breed, the white feathered bird that most factory farms raise. Other varieties that can be used for meat grow slower, around 12 weeks or so, which is why those breeds aren't what most chicken farmers raise. It costs more to get them to market because of the additional time to grow. Since feed is the highest cost of raising chickens, the faster you can get them out, the faster you get a payday....
          Makes sense, to be fair, though wouldn't it be the faster you get some munchies in your case?!

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          • Originally posted by Dhansakdave View Post
            Makes sense, to be fair, though wouldn't it be the faster you get some munchies in your case?!
            Well, I do 50 because that is about 1 bird per week, so I will have a years supply of yard buzzard on ice.... tho it does require a bit of pre-planning to satisfy the chicken craving....

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            • ehhh I'm not much of a Martha Stewart fan.... but I found this today... and making an adaptation...

              Shepherd's Pie with Rutabaga Topping Recipe | Cooking | How To | Martha Stewart Recipes

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              • Well, I made the shepards pie..... a "mostly" Primal version, with some "20%" allowances (cuz I was lazy today) It tasted pretty good, though there are soe things I will do differently in the future.... Since I don't have a ton of experience with rutabaga, I cooked them in the same pot as the potatos (I used many more rutabaga than potato). Next go round, they get separate pots..... rutabaga cook slower than potatos. Ya learn something new every day! When I mashed the taters and bagas I did use butter and a splash of 1/2 and 1/2, and the texture wasn't too bad. There were lumps of rutabaga because they weren't cooked as thoroughly as the potato so they didn't mash as well. I browned the ground bef, added the onion, and added about a 1/4 cup of beef broth to the mix to help cook the onion. I wanted to add mushrooms (but didn't have any) and carrots but didn't have the time to cook them, so I substituted frozen mixed veggies and used cream of mushroom soup. If I use the soup agai, I will probably use beef broth instead of water to make the soup. Once the soup had reduced down a bit, I laddled some in to small ramakins and topped with the tater/baga mixture and baked at 350 for about 30 minutes. I probably could/should have baked them a bit longer to get a bit more brown on the topping, but they were nice and hot and pretty tasty, even though I had never made them before and was totally flying by the seat of my pants...... Definitely a "Do Again" category dish....

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                • You could dice the rutabaga small, and/or add it to the pot afore the spuds - it is what I do - to not hafta use a second pot. I will use a second pot if necessary, but in general I like to keep cookpot clutter down for one meal.

                  I'm kinda a Martha groupie. Everything I have tried of hers worked beautifully for me so far. I have most of her cookbooks, with the exception of wedding-only vols.
                  Last edited by Crabbcakes; 08-02-2013, 01:27 AM.
                  I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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                  • I *think* a rutabaga is what Brits call a swede (I think your swedes are our turnips?)... Anyways, what Carbcakes (typo, but a funny one so it stays) suggests should be golden.
                    I like badgers, books and booze, more or less in that order.

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                    • Carbcakes IS funny, I agree!
                      I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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                      • Originally posted by badgergirl View Post
                        I *think* a rutabaga is what Brits call a swede (I think your swedes are our turnips?)... Anyways, what Carbcakes (typo, but a funny one so it stays) suggests should be golden.
                        you re right on both counts

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                        • Originally posted by Crabbcakes View Post
                          You could dice the rutabaga small, and/or add it to the pot afore the spuds - it is what I do - to not hafta use a second pot. I will use a second pot if necessary, but in general I like to keep cookpot clutter down for one meal.

                          I'm kinda a Martha groupie. Everything I have tried of hers worked beautifully for me so far. I have most of her cookbooks, with the exception of wedding-only vols.
                          Dats why they is part a da smart gender squire, and not like us fickos....

                          Originally posted by badgergirl View Post
                          Carbcakes (typo, but a funny one so it stays)
                          Lol, classic!

                          Comment


                          • Originally posted by Crabbcakes View Post
                            You could dice the rutabaga small, and/or add it to the pot afore the spuds - it is what I do - to not hafta use a second pot. I will use a second pot if necessary, but in general I like to keep cookpot clutter down for one meal.

                            I'm kinda a Martha groupie. Everything I have tried of hers worked beautifully for me so far. I have most of her cookbooks, with the exception of wedding-only vols.
                            If I had read "Rutabagas for Dummies" I would know that they cook slower.... but I'm a dummy.... I agree with the "fewer pots" model so next time they get diced small and cooked first!

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                            • *head in hands* how is it I have never clocked the second 'b'? All this time I've imagined Crabby as:
                              I like badgers, books and booze, more or less in that order.

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                              • Originally posted by Dhansakdave View Post
                                Dats why they is part a da smart gender squire, and not like us fickos....



                                Lol, classic!
                                And fairer I mights add.....

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