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@achewood Crime drama, 1980: Magnum PI. 2005: NUMB3RS. One based on smiling and helicopters, one on showcasing higher math. Explain discrepancy.

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Topics - Asherdan

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Arts & Entertainment / Good (bad) book advice
« on: May 10, 2018, 03:52:47 pm »
From here comes some advice I can use.

I've been working my way through Eric Flint's 1632 Ring of Fire shared world books and, really, some of them (I'm looking at you, Ram Rebellion) blow chunks. Following the linked articles advice was surprisingly hard, but once implemented made me happier.

Sports & Leisure / Foods ASH makes from animals he raises and murders
« on: December 19, 2017, 05:21:14 pm »
It's been neat making different stuff at home.

Cleaning a carcass for grinding:

Adding seasoning to mix into the ground bird:

So far we've ground up two turkeys and made 5 pounds of breakfast sausage mix, 4 pounds of sweet Italian sausage mix and 10 pounds of straight ground turkey.

I home smoked a bird last Tuesday and we turned that into a classic turkey and stuffing meal as well as turkey ala king, green sauce enchiladas, pozole and multiple workday salad toppings. Spouse can straight chef it up, so the repeated use of poultry doesn't get boring because all the flavor profiles are different.

I put two 18 pound birds in the freezer whole after letting them age for 5 days in the refrigerator. I have a female and three males left to process. Will probably make the final female a whole freezer carcass, I think 18 - 20 pounds is the sweet spot for a bird to bake or smoke. The breasts on the first male weighed out at almost 4 pounds, so I'm thinking I'll breast the final three males and half them to put up twelve 2 pound packages of turkey breast for the freezer. From the rest of the carcasses I should get at least 15 pounds of meat for making sausage. I got the extruder nozzle attachment for the grinder and I just ordered some 3/8" and 5/8" casings. I'm thinking some breakfast and sweet Italian sausage should be a hit.

This worked out so well that I think I'm hooked. Home raised animals with plenty of pen space and quality feed most definitely taste better.

I'm going to take a month off from raising meat animals and then order me two dozen Cornish Cross chickens to raise for the freezer. Slaughtering chickens is a helluva lot easier than big-ass turkeys.

Sports & Leisure / What's for supper?
« on: May 24, 2017, 06:20:00 pm »

Sports & Leisure / SPATCHCOCK!1!!1111!
« on: May 22, 2017, 04:33:32 pm »
Thanks, The Mayor.

I spatchcocked the dickens out of some corny game hens and it was totally the right move. I rubbed a little oil and seasoning into them and grilled them to the dickens.

People & Places / Put another candle on your...
« on: May 22, 2017, 04:29:01 pm »

Achewood / Saltines to Rachmaninoff
« on: November 02, 2016, 07:05:05 pm »

Achewood / 30-SEP-2016 "Verse that openly flaunts scansion."
« on: September 30, 2016, 04:46:30 pm »

People & Places / The Social Chair...
« on: May 16, 2016, 12:13:02 am »
ble of great things.

Achewood / 12th February, 2016: Achewood returns next week!
« on: February 12, 2016, 03:24:09 pm »

Science & Nature / Eating Smoked Aminals?
« on: September 28, 2015, 04:05:58 pm »

Sports & Leisure / Two of my Favourite Things!
« on: September 17, 2015, 02:54:01 pm »

Sports & Leisure / Football 2015
« on: August 18, 2015, 06:17:04 pm »

Sports & Leisure / Food or Animals Sub-Forum? Awwww Hell...
« on: June 15, 2015, 04:41:31 pm »

Achewood / Cookbook II or 'Stad be True?
« on: May 19, 2015, 11:11:39 pm »

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