JEL

they look worthwhile to me........... if it's ok w/ mom, keep them another month and really pour the cracked corn to them, this will fattn them nicely, even though they seem decent enough now...... if you let the weather get cooler, it's a much more "enjoyable" job........ scalding birds is a little bit of an art, if the water is too hot you will cook the skin and have a mess, resulting in skinning the entire bird and losing all of that fat you wanted...... you'll get a feel for the right temp/dunking time real quick when the feathers can be rubbed off the bird in large handfuls....... use an outdoor "turkey cooker" deal for the scalding....... i could do those 24 hens in 3 hours, have them in bags and in the freezer.... by myself..no shit.....try it, get the whole family to help.......it's fun........

when i was a kid it was a big deal to watch the grown ups butcher......... i was always in the way wanting to help....... when i became bigger and very profficient at everything from rabbits to fowl to hogs and cattle......i wished i could just watch and avoid all the work... those hens should be great for stewing, or for making chicken salad....... they will stop bouncing around, i was taught to decapitate them , drive 2 nails into a large block of wood a few inches apart so as to catch the chickens head between them......stretch the chicken out, holding both its wings and feet in one hand, while weilding a hatchet in the other....... you will want to decide if you want to bother plucking these hens or just skinning them...i don't know what breed they are, or how fat they are, if they're scrawny, i'd skin them without plucking or forget the idea all together........ if they're nice, big , fat ones i'd go to the work of scalding and plucking.. don't do any of this stuff in the house.......... regards, john

in Farmington , IL they have made Kitchen Cooked chips for as long as i can remember........ like most of you there is some sentimental value in foods like this........ my gf and i would find the "fold overs" and feed them to each other....... it went on for almost 30 years........

i gotta get one just to see....... how about ya'll .......... $3.99 or some crazy number........

shot my mouth full of hersheys syrup bout two hours ago......... yummy, but not something you want to do every day.....

i like the 6 in one, but will use almost any tomato sauce in a pinch...... my thoughts are : fresh basil, cracked fennel seed, garlic, olive oil and butter...... s&p to taste...maybe some sugar or wine....... i cook mine until it becomes pretty rich, so that a minimum amt of sauce can impact the rest of the pizza..... to me the perfect thin pizza is when all the flavors come together with the heat to give that done/burned thing........like a steak

i came home rather drunk one night......... ate half a can of "beef jerkey"............ yep, it was dog treats.........

i forgot to add fishing tackle and live bait......... jarred stink bait for catfish........ tackle meaning hooks, bobbers and sinkers.........maybe a few cane poles

here in down eastern north carolina, you can't sling a dead cat without hitting a country store......... gallon jars full of hot pickled eggs, hot pickled smoked sausages, (real stuff, not penrose) "loosies", cigarettes 1 or 2 at a time all manor of biscuits in the am hot dogs all the time, "all the way" fried chicken the rest of the day 50 different kinds of snuff that old women put up their noses 40oz beers sporting names like "old english" hoop cheese naturally, (as a point of note here cheese is sliced off the hoop then weighed upon sale), prewrapped in a basket by the cash register is not old school. all manner of produce in season baby chickens every spring chicken feed, fence posts, plumbling and electrical supplies....... rc, moonpies....... bulldog sleeping in front of the store........(community dog)...... i guess i'm a freak because the grungier the store, the more compelling i find it..... i especially like the ones when my wife refuses to get out of the car, or go in...... should have taken pics all these years...........i could've written a book

when there is homemade bread.........yes, always....... storebought ...never......... then there are tortillas......sometimes.....

after building the sammich........... top w/ mozz....... and broil.......... then put the grated parm or romano........ then the peppers.......... i thought we all knew this............lol

brown a chuck roast and put it in a slow cooker......... seasoning must include fennel seed......... blah blah blah............pork shoulder works good too...... skim fat or trim very close........

pretty hard to beat a blt sammich here in nc........

raisin/apple stuffing........ baste duck w/ sloe gin........ mashed potatoes.... saurkraut/pork/caraway as a side.... brusselsprouts in a cheese sauce.......... warm bread w/ butter...... sloe gin duck gravy is to die for l turn up the ac. i know it's summer but pretend it's christmas ........... chocolates and coffee after.........

if you can, try finishing some over a charcoal grill........ and do a few sweet potatoes too........

a month of bachelorhood after a 20 year marriage, i can honestly say that food of any kind has become a much lower priority than it used to be........ my brother made the comment the other day that the difference between being single and married is that single people come home and look in the fridge, then go to bed. married people come home and look in the bed, then go to the fridge........

the amish have electricity in the barns, just not in the house........ they don't own a truck, but can ride in someone else's while talking on a cell phone....... one big problem they have w/ the cheese is that the farmers keep too much of the cream at the house.......... pretty tough to make a triple cream that way........

Has anyone tried this cheese? It sounds quite delicious .. especially with a glass of sherry ... ← i've eaten half my body weight of that cheese, and it is very very good. the cheese was designed by neville mcnaughton, who is something of a diety in cheesemaking circles. i would also recommend the triple cream blue with the white mold rind. golden ridge cooperative in cresco iowa is where they make the stuff. it's all good

never cook chitterlings, or grind horseradish in the house......

i'd say yes, freeze it......... my cheese making guru has us freeze product all the time, even surface ripened cheese. though the freezing knocks a bit of the bloom off of it.... i think people would be shocked if they knew how much "high end" cheese had been frozen prior to it landing at the even "higher end" cheese counter... people like steven jenkins would be apalled at the notion, but the reality in the industry is there.....

i'm having jello flashbacks along with the waldorf salad one's.......... makes me want to call my old girlfriend and get out the 8-tracks.........

just checked....... 1 can skoal chewing tobbacco, fine cut wintergreen........ 1 flyswatter........ no dust......... current issue of "playboy"......... i like to read the articles while the coffee brews in the morning.........

i knew a woman who froze meals in those tupperware things.......... the ones that hold a few portions of stuff.....ya know, meal size...... she NEVER labled them with anything but the day/month...... it was always a suprise what was for lunch, or a quick fix dinner....... and she managed her freezer by the inventory date........ these are farmers i'm talkin bout here..........old school, but not too old to use a microwave.........

one thing nobody has mentioned is that in a few years he's gonna discover girls....... and that........is a major motivator........ best of luck to all of you.....

i'm with jsolomon on this one............ kid's need to do WORK........do not confuse this with excersise........ i don't think kid's need choices as much as they need chores........ they don't need freedom as much as they need direction........ the payoff is that when you work your ass off you can eat and drink whatever you want and not be fat......... i've been fat and soft from too much food and good paying jobs. i've been lean and hungry from not having enough money...... finding the balance takes time,,,,sometimes...... i'm 45 yrs, 5'9" , 185# , 12% BF........ it's all about burning the calories........