Here's a link to a photo step by step how-to RECIPE, and you can order it ONLINE.
Posted on 09/21/2010 11:37:47 AM PDT by Scythian
Yep. That'll do it. Next time you visit, you might try the 'parental controls' on her TV ...block it...justa thought, really, but it could help her recover. (;^D)
I want prime rib and a baked potato with sour cream and real butter all with 0 calories, 0 fat, and 0 cholesterol.
I’ll take a Angus steer made entirely of well marbled prime rib.
Will they turn the water to farms in CA back on now?
I grew up on the farm, chickens have never taken any longer than that to reach “fryer” size. In fact 8-10 weeks sounds a little long. I think we started frying them at about 6 weeks.
You are right about chicken not tasting like chicken any more though. If people could taste the chicken we used to have back in the fifties they would throw rocks at supermarket chicken. Pork is just as bad or worse. Home grown and butchered pork is vastly superior to what is sold in the stores now. I don’t think beef has been downgraded as much in flavor but it is full of hormones and such that beef did not include fifty years ago.
I believe the UFO Hunters on HIstory Channel have devoted many, many hours of airtime trying to claim that the government is already doing this somewhere in New Mexico. Human/Cow hybrids, I believe was the claim.
LOL, interesting, Schmoo seems very interesting, too bad they all died out before I was born. I wonder if they are a distant cousin of the spam?
I was thinking the Crawfishalo.
Buffalo that tastes like crawfish.
Bring on the Etoufee!!! But sucking the heads is just going to be gross!!!
They grow cigar shrubs right down the street from me in CT. Best shade wrappers in the world.
And if you ain’t worked a summer of tobacco in these parts, you just ain’t worked hard yet.
Humans need to stop playing G-d.
We had a Turducken for Christmas dinner several years ago. It was pretty good. I like duck because they are all dark meat. I think the reason people have made a fuss over white meat is to entice SOMEBODY into eating it. Too dry and tasteless for Old Watashi!
I grew up on a farm, we raised pigs and cattle; and then grew grain to feed them, and some to sell. The goal was diversification such that if the crop prices fell, we had meat to fall back on and visa versa.
My little brother in Arkansas is raising some of the older chicken breeds for eggs, and has a ‘tractor’ for growing fryers. They grow so fast that they can barely walk, and they are practically bald when we slaughtered them. I mean, 20 chickens worth of feathers didn’t even fill a 5 gallong bucket. Each was in the 6-8 lb range - not particually huge, but good enough to eat. I’m told that these chickens have been bred to grow large breasts and grow quickly. If you try to catch one of the older chickens, you have some running to do. But these fryers could only walk about 5-10 ft before they had to sit down and rest. There is no way they could survive in nature, even if there were no predators - their lack of feathers would have them freeze to death on even a moderately cool night.
Here's a link to a photo step by step how-to RECIPE, and you can order it ONLINE.
Egads, no wonder they don’t taste good! Six to eight pounds certainly sounds huge to me, the fryers we used to kill on the farm probably weighed between two and three pounds but they could fly! Sometimes we raised game chickens and when I was twelve or thirteen my mother would send me out to shoot a couple of game fryers, no one could catch them. I would shoot them in the head with a .22 rifle. The game chickens tasted more like quail than like supermarket chicken.
What is a “tractor” for growing fryers?
Of all the thawing mammoths ever been found, has anyone ever made a mammoth fur coat?
What is that worth?
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