Recent content by Bourbon Red

I don't have any better suggestion about getting off the burned stuff - but I did discover that cooking applesauce, tomatoes, etc. in the oven prevents scorching to begin with. Fill up your big kettles and put them in a slow (250-300F) oven and the stuff will cook beautifully without burning...

Beats me! But seriously - chances are she'll either let them or she won't in a pasture situation. Some will let any calf suck - some won't (some of course won't let their own calf suck). Some cows will adopt any calf they can get hold of - others couldn't care less about any other than their...

This was the "Year of the Runner Duck" at our place this year and I still have 6-8 nice young hens that need to go live somewhere else. Mostly blues and blacks. $5 each - I'd trade one for a decent muscovy drake if you had one too. I'm in northern Portage County, Ohio. ericruehr@yahoo.com Thanks.

Hmm - it does seem a little high - and they aren't producing that well for holstein/swiss crosses. I think he was offering to train the cows to allow multiple calves to suck - not just her own - so you could feed extra calves and not have to take so much milk for the house. At least that's the...

Root crops are great - poor man's silage. I put in a quarter acre of turnips this summer for the cows - they LOVE them. I've just started feeding them since I'm out of grass here. I didn't manage to get the mangles in this year - but they love them even more! I used to bother chopping roots (put...

TESTUDO!!!! TESTUUUUUUUUUUUDO!!!!!!!!!!!!

"Even tears of joy smell bad on a goat..."

Hey - OFG - you suppose the guys stood there, looked and each other and asked," Hey, you think he's fakin' it?" buuwaahaahaahaa....

Kidneys are WAAY better than one would think. The thing though is to have them a-b-s-o-l-u-t-e-l-y fresh. As in same day as you kill it. A lot of times they're hung with the carcass for a day or two. Don't. Eat them immediately and they're GREAT! Wash 'em out and you're good to go. Liver? It can...

Hey - OFG - I'm done with my polar bear steak - howz 'bout you and Wifezilla herd some more of them baby seals over this way...

mmmmm.... cabrito... drool..... But no - that makes for some pretty expensive eatin' when you can get some sucker, I mean animal lover, to pay that much for little tiny things like that! Get rid of them babies and get that milk into a PIG! :)

It does sound like it burned in the freezer. It does also depend on the breed - the older ones (breeds) look like pigeons next to the cornish crosses. While they do get a lot of their feed naturally when free ranging/pasturing chickens do still require quite a bit of feed (grain) to get any size...

bacon? def. chewy - or better yet boiled! :P Hey OFG - Spring is coming - tapped trees today - it's supposed to go down to 16 again but be warm and rainy end of the week. Should be boiling by Thursday!

I grind the liver, fatty pork, onions, garlic and sage (all I put in mine - oh - a little red wine too) all together raw. Then I whirrr it up in the food processor some more (or use one of those stick blender thingies) to get it really smooth (I like it 'grob'- but it seems to get too crumbly...

That should work - or - I put it in jars and either cook it in the waterbath in the oven - or fill about 2/3 full (I use half pints as that's as much as I can eat in 2-3 days. Usually...) and put a big dallop of lard on top - put lids on and process 10lbs for what? I think it's 75 minutes for...