surepip

I have worked within the live production side of the poultry industry which includes the vaccine producers, building automated equipment and machinery which they use for going on to 33 years next month. I had a manufacturing business here in Paulding from 1989 until I sold off the manufacturing rights and started doing consulting work in 2002/2003. I believe there are several of our ex-employees on this board at times. We got up to 25+ employees, all of which lived in Paulding but 1. And there was a file drawer full of pass-through folks as well. It is a huge industry, but acutally o

Pastor, There is little to nothing the medical community can do for the average case of the flu, N1H1 or seasonal. Once you have it, there are no medications available. This is not a bacterial infection which antibiotics can knock out. It is a complicated animal who has the ability to take your white blood cells and make them destroy themselves. If you know, or are pretty sure you have been exposed, you can take Relenze or Tamiflu and it "might" stop you from getting a full blown case. Our overall knowledge of viral diseases such as this is still relatively new. We could not ev

OK, I will try to give some simple explanations of H1N1novel versus seasonal flu. The seasonal flu is blended according to a "Best Guess" of what we are going to see the following season [which starts now, when the weather cools off and we spend more time indoors with lots of other virus carriers]. The production of the vaccine is timed to coincide with the beginning of flu season. They started working on producing this vaccine last November. H1N1 showed up in April, out of Mexico. Pigs are an intermediete host who can pass viral diseases to people, and vice versa. And the virus has

It was free, and is gone. I was going to see about getting it for my daughter and her husband.

Southwest corner of 120-Bill Corrupt & 278 behind the medical office building. They have about 75 acres or so.

I have spent a lot of time, and worked with the European manufacturers since my first job, with Krupp out of Germany in 1974. They use a totally different underground system to deliver electrical power which loses little in the transmission lines. We use overhead wires and radiate a large percentage in the aura created by the wires. They use 220 where we use 110. This requires us to have larger wires and less efficiency. Their water heaters have all been on demand for 30 years or more. We waste a fortune keeping 75 gallons sitting on hot 24/7, and then pissing away 2 gallons of

No, unfortunately the volumes are way to large. And, because of the capital investment needed to change the way we have historically handled the waste [for the most part it has not changed in 40 years] we end up with some pretty nasty byproducts of shell material, which has been centrifuged out from all of the liquid of the infertile eggs. A typical hatchery produced 30,000 to 50,000 pounds per week of liquid, which is spray dried and goes to the pet food companies. But the left over solids, primarily shell which has soaked in the liquid egg for 24 hours, and the dead, unhatched, and cull chic

I agree wholeheartedly that regardless of the climate change angle, we drastically need to reduce our waste in the USA. We have a small fraction of the population, and yet consume a monumental amount of the raw materials, and that needs to change. Within my industry, I have been working on a project for 12 years now to change the manner in which we handle the waste from the hatcheries. We are doing it the same way we have for 40 years, only paying much more, and we end up paying to put a huge amount of a rather nasty product into the landfills only because that is the easiest method.

We use duck/goose fat, in a small commercial style fryer. We soak the potatoes first, and blot dry. Fry them twice, once in the low 300F range, and then put them on racks [i have a bunch of perforated stainless racks with the sides bent down so they sit in a standard baking sheet with sides and hold the fries up off the bottom] and let them sit in the oven on warm until we are ready for the 2nd fry at 350-375F. This lets them have a soft tender center, with a crispy crunch exterior. The duck/goose fat will keep in the fryer for 7 or 8 uses or 2-3 months, whichever comes first.

Son, and 2 of his college buddies did a trek summer of 08. They left here the 3rd of July in a Ford Van. No set itenerary. They did I-20 and I-10 to San Diego, then up the Pacific coast highway to Seattle, back through Colorado and across the plains, Chicago, Niagara, Boston, NYC, Phillie, DC, Richmond, NC Outer Banks, and back here, arriving Labor Day. 9 weeks total, and a little over 10,000 miles. They stayed 1night in a hotel in West Texas, and 4 or 5 nights in campgrounds [yellowstone and somewhere else]. All the rest of the time they mooched of friends and relatives, some o

Country fried steak [from the Ingles $2.28 london broils a couple of weeks ago, which were cubed by Ingles, and then beat with the meat mallet and frozen in a marinade in vaccum sealed bags] with smothered onions and gravy using a quart of dark stock I made 2 weeks ago. Mashed taters [store bought] and a garden salad. I have a nice Valipocella Red from Italy to chase it down with, and MrsS is using up the last of her green tomatoes, fryig them up as well. Bon Apetite!

Pure bred white leghorns. No antibiotics or hormones, If you want certfication on the birds, I could get it, but not at $3 to $4 per hen. These hens could sell for $20. These are first generation breeders for a line of birds to produce eggs for the vaccine industry in 2011/2012. They will lay for another 3 to 4 years at a high rate and are a relatively small bird [5 pounds or so].

Buy a package of duck breasts from the freezer section, follow the instructions and give them a try. They are outrageously priced though. I get most of my duck whole from the local stores after the holidays when they reduce the price, or from Maple Leaf Farms, the biggest USA producer who "pays me" with duck breast fillets instead of cutting a purchase order when we have a 2 hour phone sessions to fix broken machines. Which is fine with me.

We originally acquired the taste from our travels in France. Duck is wonderful, but you have to know how to prepare it. A really flavorful meat. And we render the fat and use it for baking pie crusts, etc. Good stuff.

We do Brunswick Stew once or twice a year, and make 4-5 gallons. Chicken, pork [normally boned out butts], duck, maybe some turkey. Process the meat in a Cuisinart or other processor with the metal blade]. Onions, peppers, tomatoes, and stock. Let is simmer all night. Ketchup [really the only use for ketchup at our house] creamed corn, maybe some limas, and breadcrumbs. Vinegar and lemon juice. Season or crank it up to taste.

I have done several posts about these hens I can get next month, and have had some response, but not nearly what I expected. Where are all the folks with chicken coops who need some fully grown producing hens ?

I am with you dude! The broth is what makes it taste so good, and the only way to get that good broth is by cooking an old chicken [more than 6 weeks old] in the stock. I killed and plucked one, many-many years ago, and swore off that regime. But you can generally buy a tip-top hen for a buck a pound and let the old bird cook all day with some veggies and seasonings. Dumplings are not a big deal to make from scratch, and they do taste so good. And the pork version is worth trying some time.

Where do you work ? And what are your premiums for what kind of a family plan?

Grew up with stewed chicken and dumplings. One of the few things I will use a baking hen for. Chopped carrots, onion, celery, garlic, and parsley. Slightly brown, and add the hen, cover with water, add bay leave and Herbs Provence. Bring to a boil and reduce to simmer. Skim off the foam and allow to simmer, uncovered for several hours. Add water as necessary. Remove bird from the pot [i scoop under them with a large colander] and allow to cool. Mix dumpling dough. We use goose far, flour, and milk or buttermilk. But we make southern style flat dumpling strips, not those mat

For years, we were the surrogate family for a foreign student at West Georgia, and we would invite all of the other foreign students who had no where to go on Thanksgiving. Many were buddies with daughter, as well as son and his crew, and we would have 20 to 25 total. Now with daughter married and son graduated from college, there just won't be as big a crowd. Plus I am waiting to see how much the turkey birds are going to be selling for. The turkey industry has cut back their production between 10% and 15% from last year and the supply of birds available is the smallest it has been for

Frankie's. Have not been riding on the trail much lately so it has been awhile, but the food was great, and she finally got a license to pour wine and beer.

Including cutting up the veggies, it only takes 15-20 minutes, IF YOU HAVE THE STOCK AVAILABLE off the shelf as we do. I make stocks every couple of months. I store the various shells, bones, etc. in bags in the freezer. When the bag is full, I make that variety of stock. We did Crab, Dark [beef, pork, and lamb] as well as a batch of "White" stocks last weekend. I will do a chicken stock in another couple of weeks. I have about half a batch of bones for duck-Goose stock, but they may have to waite until after Thanksgiving for when the ducks and geese go on sale. It is also super con

Last night was pork enchiladas. The rest of the pork roast from Thursday night, shredded into chunks, flour and corn tortillas stuffed with the pork and lined up in a baking dish, with the tomatillo salsa [salsa Verde] ladled on top, then covered with cheese and baked for 20 minutes. Side salad with the Salsa Verde, and a nice Valipocella.

It was late when I posted. After adding everything but the shellfish, put the boat motor in a puree the bisque so all the onion bits, etc. are gone.

Looked in before retiring for the evening [we get up at 5:30] Alas, I tend to go with crab or shrimp because of the OUTRAGEOUS price lobsters go for. At $8 or $9 a pound, you are spending $30+ a pound for the meat. I use onions, and a little garlic and parsley stems, browned in butter. And a tablespoon or less of flour to make a roux. Just enough to get a thicker than thin soup base after adding liquid. Add crab stock [i save my shells from king crab, stone crab, etc., and make stock from them with carrots, celery, fennel, onion and parsley] and can it. They will last for severa