Martin Fisher

I would not eat suburban squirrels. In the suburbs, everyone sprays insecticides, herbicides ------ dcarch Yeah, I sure wouldn't either. What amazes me is the difference in town and country squirrels behavior-wise. They're like two very different animals. I would not eat suburban squirrels. In the suburbs, everyone sprays insecticides, herbicides ------ dcarch That's true. But what if I caught one in the forests. There is a spot I know of flush with mushrooms and other edible plants this time of year where I see squirrels often. What would be the most effective way of catching one? I am actually considering trying to do this. It can be done but I strongly recommend staying within the law. Come small game season maybe you can find a hunter who'll freely part with one.

I grew up on small game, wild turkey and venison! I love squirrel!

Guinea pig ain't got nothin' on Woodchuck!!!!!

The Richmond Artifex is a good knife that's made right here in the USA. Well-liked by many folks. http://www.chefknivestogo.com/riar21.html

They're allegedly bringing back the old formula as Noilly Prat Extra Dry.

Home preservation of tomato sauce in glass water bottles in Italy. http://awaitingtable.com/2011/10/eating-the-calendar-our-tomato-sauce-this-year-and-the-next/

http://www.douglasbaldwin.com/sous-vide.html#Pasteurized_in_Shell_Egg

Shut down the volunteer fire department's Cornell barbecue chicken fundraiser immediately!!!! They ain't regulated and inspected!!! It's obviously a big safety risk and not fair to the Clucky Plucky's chicken house in town!!!

Another idiotic consensual 'crime!' Intrusive busy-body, "do-gooder," "we-know-what's-best-for-you-because-you're-an-idiot" government attempting to protect people from themselves! Caveat emptor!!! Malo periculosam libertatem quam quietum servitium!!!

I do. Less mixing to thoroughly incorporate the seasonings.

I use wide-mouth quart or half-gallon Mason jars most of the time. I don't bother with the bands I just place the lid on the jars and top that with a pint Mason jar full of water. There's zero chance of creating a pickle bomb. Tattler reusable lids won't rust.

I totally agree. I do it the same way.

I've grown a few different cultivars, some are darker than others. Sessantina is rather dark. Ample nitrogen also plays a part The greens in the OP's post are quite immature.

It's basically a glorified turnip top (Cima Di Rapa), I've grown it off and on for years. http://www.growitalian.com/understanding-cima-di-rapa/ ~Martin

There are many ways to do it. Minimizing pre-dispatch stress and not cooling the carcass too quickly gives the best results. Rapid cooling of the carcass leads to cold shortening which will toughen the bird. ~Martin

Chickens are about as carefree as livestock gets but I personally wouldn't keep them if they can't roam free during the day or at the very least be kept in a bottomless portable pen that's moved frequently. If birds-of-prey are a concern get a large breed like Delawares or even Jersey Giants. Keep them locked up at night in housing that's secure from predators. I would set up a treadle feeder to protect their feed from weather, wildbirds , vermin and from becoming soiled. I have plans for roll-away nest boxes to protect eggs from damage or becoming soiled if you're interested. Also, if you do take the bottomless portable pen route---- aka a chicken tractor or ark----I"ve designed one that's almost impossible for foxes and the like to dig under----no detailed plans but I can explain how it's done. ~Martin

I like a perforated stainless steel China cap because of the large straining area and they're very easy to clean (no dishwasher here) but I'll use a mesh chinois if needed.

Sharpening is rarely needed if you frequently hone and strop. I do the occasional sharpening touch-up with a DMT Diamond Steel sharpener. I have Edge Pro, KME and Gatco sharpening systems that I maybe use once a year to perfectly true-up an edge,

I'm 48 years old. I've had hypertension issues for 27 years. I've tried many a dietary way to control it. A diet low in carbohydrates and a good salt to potassium ratio is what has worked best for me. "While weight loss typically induces improvements in blood pressure, it may be that the low-carbohydrate diet has an additional effect." http://www.dukehealth.org/health_library/news/low_carb_diet_effective_at_lowering_blood_pressure "Public health recommendations should emphasize simultaneous reduction in sodium intake and increase in potassium intake." http://archinte.jamanetwork.com/article.aspx?articleid=1106080 Simply cutting salt didn't make a bit of difference in my case. http://www.scientificamerican.com/article.cfm?id=its-time-to-end-the-war-on-salt ~Martin

Okay, I found them. http://www.usplastic.com/catalog/item.aspx?itemid=62936

Do you have a link to the hollow ones? No luck with a cursory search.

Yes but they're solid balls. Not so great for insulation.

I've researched for weeks and I'm leaning toward a Samsung NX1000 A great value ~$332.00. http://www.amazon.com/Samsung-NX1000-20-3MP-Digital-20-50mm/dp/B007XJG42E

That's cheddaring.

Squeaky cheese curds in the Sous Vide Supreme......... http://www.chefsteps.com/activities/squeaky-cheese-curds