donk79

I deeply wish I could ask my father about this. He died suddenly 6 weeks ago, but before that spent 40 years in cattle breeding. Most of that time was focused on our family Holstein farm, but for the past 5 years he was on the governing board for a multinational agricultural genetics company. He had hinted that interesting things were coming with crossbreeding in future years, but couldn't reveal more. For the past couple of decades, it was common for him to select an Angus bull for first calf heifers. Holsteins breed large babies, and that birth can be rough for a younger cow. The crossbreeds made for some pretty good beef. I can absolutely see Wagyu providing similar benefits, and if they can improve revenue streams, many dairy farmers will be all over it (those willing to risk the investment, that is). Wholesale Milk prices are very unreliable, and in the past decade, most dairy farms have been operating at a loss. Our family farm has been in operation since 1882, and we stopped milking in March, just before the pandemic hit.

That's beauty! My concern about loin is the likelihood that the loin would be overcooked by the time the skin was rendered. This probably says more about my lack of experience and skill than it does anything else. I would happily pull my plate up to what you posted!

Why "skin-on" for a loin? Unless you have a specific intention for it, I would just remove the skin.

I do not think that it would be hard to move yourself out of competition with Lodge. Personally I have never liked Lodge's unmilled surface. That's why I use an old Griswold. In fact, I would say that the old cast iron at thrift stores and yard sales is the main competition for a good cast iron pan. Keep your wares accessible, market well, and I think you could have a shot.

Lizhou, I am not completely certain how eye catching these mixes are in person, but I find your pictures of them to be quite stunning!

Good catch. Watermelon rind pickles are a thing, and they are sweet. I am pretty sure dill is not involved.

Ha! I know that place! Only about 6 miles up the road. They make zounds of jellies. Some of them more interesting than others... I am tempted, but am making no promises yet...

It's been a good ten years since I had chickens, so the word of someone who has them now is good enough for me.

Reunion Baguette with country pate from The Staunton Grocery.

Your mention of double yolks makes me curious. In my chicken experience, double yolks are more likely to come from older hens (larger eggs too). I wonder if an older hen, who may be past her prime in number of eggs laid per day, may produce richer eggs. Pure speculation here, but I am curious.

Anna, that thread contains some serious gold. Excellent digging!

Until reading this thread, I used to think of myself as a fairly nonjudgmental person. Is that wrong? 😉

From the same thread that @Kerry Beal linked. Since then, I have reflected more, and suspect that Tom Sietsema at the Washington Post may be to blame for my connection to Egullet. I used to follow his articles and chats regularly, and I know that he mentioned Egullet a few times in the early days.

Liuzhou, I have been exploring eastern ingredients and techniques for the past few years, and even at a quick glace have picked up a few helpful tips from what you have posted here. I think that this will be a good tool to hone people's interest, and perhaps persuade them to explore further. Thank you for sharing it!

That may be the best thing that I have seen this year. Redemption for 2020!

Shenandoah Valley. There is no excuse for the unavailability. But there it is. I grew up in Nova. It really is world's different than the rest of the state.

To elaborate on protein beyond chicken, pork, and beef, I do enjoy roasting a duck every once in a while. However, to find duck within a 30 minute drive, I would probably need to go to a particular international (Hispanic) foods market. I now live outside of a city that brags of being the most diverse in the state (Virginia), with natives of more than 40 countries in the city schools.

Welcome to southern Ohio. (A lot of the US, truth be told.)

Jungle Jim's has a decent selection of live fish. One of their many items of interest in their current sale flier includes cherrystone clams. They carry a pretty good variety of frozen "exotic" meats which I am confident would include duck. Squid might not be fresh either, but you will have to wait on the local report for that. All of that said, even thought Jungle Jim's has a massive collection of hot sauces, this really is very foreign territory for this area. Jungle Jim's is the extraordinary exception, not the rule. Unless Southern Ohio has undergone a massive change, this is not an area that enjoys adventurous eating. The endeavor that you have been recruited for would definitely be considered unique.

@Chileheadmike seems to know his ground well. 😜. Jungle Jim's is an icon of the area, and I was pleased to discover last summer that it has expanded to a couple of locations. That makes ingredients much more available in the region. They are pretty savvy marketers too. If you contact them, you may find a fair bit of helpfulness.

Not a serious suggestion. Just a commentary on the reliability of descriptions and pictures on Amazon.

Based on the accuracy of the advertising of some items that I have ordered from Amazon, this could still be the source of your silverware, though! 😜

I purchased one of those 10 or 15 years ago (not sure where from). Then we moved. I could not find it afterwards, and purchased a granite one off Amazon. Soooo much better! A few months ago, I found the old one in a mis-labeled box ( after 4.5 years). It is doing nothing but taking up counter space. I really should toss it.

Welcome! You'll find some good compatriots here, in the examination of tableware. I imagine you will find some other things to pursue as well. Watch out!

I think this is what formed the impression I used to have of parsely. It seemed that it (usually dried) was sprinkled on top of everything, just to add color. This was probably reinforced by the fact that the parsely flakes were probably 15 years old. I seem to remember describing parsely flakes to someone as "food sprinkles," just there to make something supposedly pretty, but truthfully worthless! It might have been my daughter that I told this. 😔. Oh well!