surepip

I don't think the "D" or the "R" has a damn thing to do with support, or lack there of for Richardson. I am neither a "D" or and "R" [although I used to vote R more than I plan to in the future], and I foolishly voted for Richardson several times. I thought it was going to be really good for Paulding County when he was elected Speaker by his peers. All of the funding and projects Tom Murphy [and Nathan Dean] used to obtain for the local area came to mind and now here we are how many years later and we have not gotten squat. Richardson and Maxwell look after their campaign contributors and

Now wait a minute NG, you have to make it partisan don't 'ya? If you are going to use the Clinton comparrision for Richardson, concerning lying about the infidelity, then I guess we need to see about impeaching Richardson. And let's see, Richardson's affair was with a paid lobbyist trying to get a bill passed in the house while being "intimate" with the SPeaker. Clinton dallied with a young intern who was filling in for layed off federal office workers when congress failed to renew the budget bill. Great comparrison there. Sp Richardson's affair also presented an ethical conflict of i

Oh, but this rings so true for all parts of the Paulding Republicans. When our issues first started with the BOC and developer, we contacted the "dude" with the Planning and Zoning Commission who seemed to take up our cause at the P&Z meeting. I won't mention names other than to say he was the appointee for the builders group and had a trash business. When MrsSurepip contacted him he told her sure, he remembered our situation and that we were given an additional 25' of buffer on top of the 15' buffer the PRD mandated and to come by his office and he would give us a letter to help

No comments from Richardson's Posse ? Hello ? On the last Richardson post/thread I asked repeatedly for someone to step forward and show me what Richardson had done for the voter/taxpayer of Paulding county. His posse posted all the wonderful things he has done for the state of Georgia as Speaker. I ask again, but I will be a bit more BLUNT this time.... Why should this scoundrel be re-elected to represent us AGAIN?

Can you elaborate a little on what you mean by "most meat is really sick" ?

Virtually all of the store brands are coming from a manufacturer or producer who is labeling that product for the store. It is possible some of them are 2nds on packaging or QC, but for the most part I would say they are all the same as the name brand product. And the same goes for manufactured appliances as well. There are no "Kenmore" factories anywhere building those appliances for Sears. Sears enters into a contract with say, Electrolux, to buy ovens for 4 years under the Kenmore name. Electrolux knows they will sell a certain number through the Sears network, guarranteeing them s

And this is not tougue in cheek... For many, many years my Mexican distributor would come and visit twice or 3 times a year, staying for a week or so. And he had been coming to the states for 40+ years. He had his DVM from the University of Missouri. He would always have trouble with his GI tract after 3 or 4 days. Part of it was bacterial, the pasturized milk and cheeses, and our super soft water [the water he normally drank was very hard and almost impossible to make soap lather].

Complain to the Feds about the chemical rinses they have mandated. Most of the ones I am familiar with are types of Chlorine-dioxides, but that is not my area of expertise. I do know the FSIS mandated HAACP regulations which went into full force in 1999 dictate what the industry now does. And, in the process of forcing us to chemical rinse the birds, we have been locked out of all of the EEC market because they do not allow the importation of chemically rinsed meats. Take a look though at the CDC numbers for the past 20 years on food borne illnesses linked back to poultry. The telling numb

Get a grip now. I will bet you I can come into your house, and using the same petri dishes and agar plate materials, swab and obtain cultures of too numerous to count [TNTC] in just about every room. Bacterias like salmonella and campholacter are naturally occuring and are found just about everywhere, including on your skin. And chickens have these bacteria on their feathers and skin. Does not matter if they are back yard free range, or birds raised in confinement. Cows from the slaughter lots are covered as well, and many have this little nasty strain of E-Coli in the intestinal

Turkey is one of the few meats that freezes very, very well. We baked an Adobo smother bird, which had been brined for 24 hours prior. We did one naked and plain with salt and pepper on the rotisserie, which had been brined as well. Very very nice and great natural flavor. And we quartered on and fried it. Also brined. This one to me was the best. We have a vaccuum seal a meal outfit, and put all the meat, off the bone, into the bags; seal them and freeze them. they will keep for a year or more. I went by Kroger yesterday afternoon though and got 2 more fresh turkeys which

Thanks to my grandmother on my father's side, and my granddads brothers and sisters, we are in touch with ALL of the descendents of my Great Granfather born before the civil war, and many of the descendents of his brothers and sisters. We have their Scottish lineaqe back to the 1300s on Isle of Lewis, then Isle of Skye, then Ireland, then to the USA. Our immediete family, descendants of my GGF had a reunion in Rome, Ga. this past summer with 100+. There are about 250 of us total. We have the paternal side traced back to Boston around 1680. On my father's maternal side, we have th

Nope BB, this does not cut the mustard. Ask the landowners surrounding the airport how those new emminent domain laws protected them from King Jerry taking what he wanted, and they got paid little. The Chattahoochee Tech expansion money was hard won by CTC. You will have to "Show-Me" how Mr Richardson obtained those funds. The original campus was funded whilst that horrible Dixiecrat Tom Murphy was in charge. Richardson did sponsor and pass the legislation to get King Jerry a BIG FAT RAISE, from $60,000 to $95,000 per year. Not bad. And Richardson sponsored and pushed the bill thro

You are showing your age dear. But for those of us who were draftable, and of age when Arlo released that song, it does indeed bring many memories flooding back home. "you can get anything you want, at Alice's Restuarant......"

Don't really care for it compared to cornbread, or hybrid, but it is generally white bread with the crust cut off, cubed, and mixed with butter, onion, celery, marjoram and poultry seasoning with some broth. Pretty bland by my standards, but what the .....

I had a meeting on the North side of ATlanta today which ended early afternoon. On the offchance that MrsSurepip would get turned loose early from her Ag Department job [they are furloughed AGAIN tomorrow] I decided to kill some time and went to the Buford Highway Farmers Market and stocked up on the stuff I can't buy out here. Got some california rolls, sashimi, seaweed salad, bean sprouts, wasabi, and they had Sake' on sale. Nice "Eat at home" Japanese for dinner. I will fix some Miso soup and do some chopped cabbage with sesame dressing for a salad. Got 6 quarts of chicken hearts. 1

For what turkeys cost, go on and sneak in another one and brine it. Cook it along with the unbrined bird. He WILL convert to brining.

I doubt you will reach 170-175F in a smoker. Go for the loose joint with the drumstick/thigh. The nitrates in the smoke will take care of everything else. And I would brine the bird first. See Alton Brown's stuff on brining. Hard to beat.

I am going to have to go by Food Lion and have a word with their butcher. Do NOT thaw poultry at room temperature. Thaw it in the fridge, or if you have to hurry it up, thaw it in a cooler of water. I like to brine my turkeys and that can kill 2 birds with one stone. \ Thaw the bird enough to get the wrapper off. Put it in a cooler with 3-4 gallons of water and 2 cups of kosher salt diluted in sufficient water to dilute it. Add a cup of brown sugar, some pepper corns, garlic cloves, and cheap OJ. The bird can that in the brine with no fear of any contaminiation. The salt wi

165 to 175 if you know your thermometer is accurate. Old adage that is hard to beat, is when the drumstick-thigh joint freely wiggles. And you can make a slice at the joint and see if the juices run clear. If they are pink let it cook a bit longer. But we have found with quartering the bird, you can pretty much tell my looking at the color of the crust/skin, just like fried chicken. The other thing about cooking the leg quarters and the breast separate is getting both done without overcooking the breast. Normally the thigh/drumstick will take a little longer to get done.

Cut the critter up! Depending on the size of the bird cut them into quarters for smaller birds [2 breasts with wings, 2 leg quarters] with the back cut out completely. For larger birds, cut out the pulley bone/Wishbone first, then quarter them. To cut out the wishbone, with the whole bird resting on its back, find the end of the sternum on the center of the breast. You can feel the nub and it makes a slight point. With your knive at 90 degrees to the centerline of the breast, cut down allowing the blade of the knife to travel against the bones on the front edge of the breast. T

Get some disposable latex gloves. I will give Perdue credit in that unless they have changed something, all of their birds are ice-pack fresh, not frozen. Uncle Sam will let the producers take a bird down to 28F, and still call it fresh. Old Frank Perdue used to have an ad showing him driving a nail into a butcher block using one of his "competitor's" fresh chickens to hit it with. The Europeans, and the bigger fresh markets in the ethnic neighborhoods up North sell a true free range chicken, which is still in the 3 to 4 pound range, but is 12 to 16 weeks old [all of our fryer/broiler

You should rinse out the bird's internal cavities well before cooking, and you don't HAVE to stick your hand in. Basically just about all the producers should be bagging the giblets, but I guess there are some plants still out there who pack them loose.

Pretty much. Perdue tends NOT to generic brand theirs but then again, they pay more for advertising than anyone else on this side of the country. None of the retailers have a chicken processing plant. So if you want to find out whose bird is in the Kroger sack or Publix, look for the USDA Plant number. You can then go on line and find out where that plant is. And it may change from month to month or week to week, depending on which processor is offering what deals to the retailers. They all take boneless skinless breasts and whole birds as loss leaders. Tyson is starting a new mar

Set the liver aside, and put the neck, wing tips, heart and gizzard in a 2 quart saucepan with some chopped onion, carrot, celery, garlic, parsley and bay leave. Fill pan with water. Bring to a boil, reduce to simmer and cook uncovered for 3-4 hours, adding water as needed. Put the giblets in a bowl to cool and strain the stock. Clean the strips of neck meat and chop it and the heart and gizzard, and put aside in a bowl. Take your roasting pan the turkey was in, and reduce the liquid down to the fat [the water will boil off and what is left is fat]stirring with a spatula or wooden spoon. A

Eggs and Chickens are basically generic. There are 4 companies who pack eggs in Georgia. None are cage free. All sell to all the different retailers, EXCEPT Target. All of Target's eggs and chickens come from Minnesota and Wisconsin. If you were to visit a Cal-Maine or Rose Acres egg packing plant, you might see pallets of Kroger, IGA, WalMart, Publix, Food Lion, etc., all stacked up next to each other. It is the same eggs though in each of the cartons. Eggland's Best is an independent packer who has done will with a name brand egg. And the same goes for Chicken. None of the retail