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It's hard to tell where are mugs end and where our kitchen counter begins 🇲🇽

The WaPo gift links ask the user to enter their email address to either create or log into a free account. There’s no need to pay any sort of fee but some people might feel that sharing that info is a tax of some sort.

Thanks, TdeV, but mine was a gift link, too, so I'm wondering if rotuts tried it.

The one time I tried it that way all of the breading slid off during frying. Maybe I'm missing something?

Is there any reason why you don't PC first, then dredge and fry? It reminds me of a lot of Indonesian recipes where they're cooking tough pieces of meat - it's first simmered in a spice paste liquid for a few hours, then drained, then fried...

@rotuts, gift link to @Alex's article https://wapo.st/48v5b3b

Yeah they do need to be cleaned well. The ones I buy are either from the grocery store or the Asian Market--the Asian Market ones are always nicely cleaned. I rinse them all in cold water and comb through them to make sure, though. I'll refer again to my hero Hank Shaw--he has a tutorial on cleaning gizzards here . I always soak mine in buttermilk for a while before frying, too. I believe it helps tenderize them a bit. I dump a bunch of flour in a gallon ziplock and add a copious amount of Lawry's salt and black pepper. Like really dump a lot more than you think. Mix that all together well. I don't dump all the gizzards in at once because it becomes a gummy mess. Just dredge a few at a time. I use a cast iron pan. Fill with enough veg. oil so that it can fry but not a ton. I probably do 1 1/2 to 2 inches? Then heat up the oil and fry turning over once to do both sides. You don't have to worry if they're done enough--just get a nice crisp like fried chicken. Once fried, drain on a paper towel--I put paper towels on a big square pan. After frying they can wait a while until you're ready to pressure cook them if you wish. When ready, I fill the instant pot with a cup of water and place the gizzards on a stand--I'll take a picture tomorrow. I might actually use two IP's just so they aren't so packed full. Pressure cook for 40 mins quick release. These won't be crunchy but they will be tender and delicious. KFC back in the day used to make these and they were wonderful.

I have quite a few tablecloths passed down from my Grammy. I'll have to ask my mom but I'm sure some are from my great grandmother. Quite a few are what I'd call vintage 50's patterns. Some beautiful lace ones like @SLB's. I'll have to dig around and see what I have. I like tablecloths, I just rarely use them because I'm messy lol.

Remind me please about the fried and then pressure cooked chicken gizzards. I have a couple quarts of giblets that friends gave me from their farmer's market chickens. The first batch I cooked (stir fried) had a strange taste and I ended up giving most of them to the dog. Since then I've read that the gizzards have to be cleaned first...which I didn't do. So, please describe your procedure again? (And yes to carby not crabby ... but my autocorrect does plenty of strange things!)

My favorite are teal and pintail--mild flavored and tender. Coming in second are mallards. Mallards are a bit stronger tasting and can sometimes be a bit a bit tougher but sometimes not. I don't notice a difference in fat content except mallards are bigger so they have more of course. I'll roast the mallards together in one oven and the teal and pintail in the other. Teal and pintail take 15-20 mins. Mallards 20-25 mins. My oven on the right doesn't get as hot as the other so I have to watch it lol. I've decided to go with stewed tomatoes and cheesy Brussels sprouts. Maybe I'll do some more bread. I'm trying to be less carby because tomorrow and Saturday I'm doing something with potatoes for sides (spell check keeps changing "carby" to "crabby"--I'm trying to be less crabby too 🤣). Tomorrow I'm going to do the fried and then pressure cooked chicken gizzards--I'll also do the duck and goose gizzards I've saved up in the freezer. Probably a salad and French fries to go with. So, tomorrow will be a looooooooooong day of frying. But, once that's done it's easy from then on. We'll talk more about that later though. Just thinking about it is giving me anxiety lol.

I heard from them today also, and got the payment link, and have ordered!

Can you tell a difference between them once plucked, or do they need different treatment? Different fat content, for instance? What about flavor?

Come December, my daily hot beverages go in one of these: These 3 Glühwein mugs from Munich Christmas markets get used for hot cider in the evening, perhaps with a shot of extra warmth!

I love the combo of aged sherry vinegar, finely diced shallot, a little Dijon mustard and tarragon. When I was a kid, my parents used to take me to a french restaurant that did a ridiculous cherry sauce with duck....

Awesome, thanks.👍

I saw this article on CBC a few days ago, talking about how a lot of people get into homesteading (to whatever degree, and by whoever's definition) without really understanding what they're signing up for. It's definitely true that this kind of lifestyle provides endless "learning opportunities." This morning, for example, I learned that if I wipe a smear of quail droppings from my hand to my clothing, it's best not to do so on the part of my winter coat's sleeve where I will unthinkingly wipe my dribbling nose a few minutes later. Overall, looking at articles and videos about homesteading (and I believe I've mentioned, upthread, that I find this a rather grandiose term for 2 acres with a garden and a few critters), I find that the whole question of feces is remarkably understated, on the whole. I spend a whole lot of time cleaning out rabbit pens, shoveling out the bedding and droppings from their enclosure, shoveling the chicken run, rinsing the muck from our fresh eggs, and scraping the cleanout trays from the quail into my wheelbarrow. Some days it does indeed feel like a lot. Not that I'm complaining, you understand, we had chickens, an occasional pig and even a couple of rabbits when I was a kid. I had no illusions. But it does seem conspicuously under-represented in "influencer" videos, given its prevalence when you have livestock, even small livestock. (I haven't touched on litterboxes and puppy pads, because pets are a whole other thing, but those figure into the equation as well.)

This is the same website that I found the method for just using the scrapings from the bottom of the jar for the next batch of dough.

Wonderful, thanks Ann, I'll give it a shot. I wasn't aware of the site, so thanks for that too!

She says thank you 😊 She's 6. I can't believe she's already 6. We got her in Jan of 2020 right before the pandemic. LOL yeah.....same. She got in the duck pond and it's now a dirty pink. I love balsamic vinegar with duck.

Paul, it wasn't something I was familiar with until 2 years ago. I've made it a couple of times since. I adjust the recipe slightly depending on whether I have a starter ready to use. You can find the link to where I found it here: https://www.culinaryexploration.eu/blog/British-Bloomer-Recipe

Confit duck legs work well in a salad.

I gave Red Dog a pink collar when she was 1-yo because everyone called her "he". Within a week the collar was mud brown. She's just not a pink collar kinda gal. Hope the pink collar works better on Scoutie. One of my favorite things I ever ate was a duck salad at a long-defunct local restaurant. Wish I had paid more attention to how they made it, but I think it was a warm salad with a balsamic vinegar dressing and some mushy but flavorful cheese. 🤷🏼‍♂️

This sounds perfect! Scout is such a good-looking girl, how old is she now? I love her pink collar, very chic. 🙂

Beautiful Ann. Never heard of this bread before - any info on it?

Early morning bake. Crusty English Bloomer Bread. Started the dough yesterday around 5:00 PM using a small "sourdough mini starter" with the addition of 3g of yeast. 900g of flour added to the 132g mini starter at 60%hydration. Dough was blowing the top off of the container at 3:00 AM this morning.