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post #22426 of 24549 (permalink) Old 09-27-2019, 08:48 AM
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Quote:
Originally Posted by LadyDi View Post
Lannie ......hoping its Ok to start picking on you now.
Stryker has a rule that once a newbie enters the thread 3 times they are fair game for all coopmates.
Most of our new arrivals check out after a visit or two......so your in!
It's perfectly OK to tease and pick on me, I'm used to it. Some of my friends say it's their favorite hobby.


Quote:
Originally Posted by LadyDi View Post
Now..........regarding the task of "Making Cheese"..........my method of achieving this is MUCH different and much faster than yours.
Just say'in.......
Right, the STORE? I'll confess, sometimes when I don't have the time (or the milk) to make cheese, we get cheese at the store, too, but honestly, what I make is so much better.

Quote:
Originally Posted by melbrod View Post
Referring to modm's and Lannie's cheesemaking...yeah, I agree!

Makes my petty fruit canning seem inconsequential. My last house had a peach tree and an apple tree--canned the peaches after blanching and slipping off the skin; the apples I made apple sauce and canned that. Also sliced the apples, put them in a pie plate (without a crust) with seasoning and dotted with butter, and froze them. Then if I needed an apple pie sometime, I could just pop the filling in a pie crust, let it thaw a little and bake. Just like fresh.
THAT is a great idea! One of our neighbors has a couple of honeycrisp apple trees and gave us two huge boxes last fall and I went nuts canning. Most of it I made into wedges in light syrup, and I also made about a dozen pints of applesauce, but freezing the slices to be a ready-made pie is brilliant! Next time I have the opportunity, I'll try that, thanks for the idea!

Quote:
Originally Posted by spocksdad View Post
Lannie, Impressive.... Make your own cheese, yogurt......and butter, also?


Before SP returns on the CT forum there is one thing we just gotta' know....you a Chevy/GMC or Ford or.....eeegads- Toyota person? Hopefully you won't respond with Lexus or Range Rover....


To be BFF's with SP, you'd better pick the first choice


To razz SP, just tell her you own one of these rigs to tow your "little" horsey trailer.....



(Don't tell her I coached you...)
Yes, butter, too. Now you talk about two completely different things! Butter from a (mostly) Jersey cow is shockingly yellow. It's totally different from that pale, almost white stuff in the cubes at the store. It's also a bit different between summer when the cows are on green grass, and winter when they're on hay. It's all bright yellow, but the winter butter is "stiffer" somehow. It doesn't melt as easily, so I try to use winter butter in the summer when it's hot, and use summer butter in the winter when it's cold in the house.

And as far as vehicles, I'm a "none of the above." It's MOPAR OR NO-CAR! LOL! Of course, now that I'm "retired" and don't have my own money to buy my own damn car, we have a Ford truck. Old Uncle is an old '74 Chevy truck that still runs perfectly, but glass and tires need replacing, and the size of the tires precludes us poor fixed-income farts from getting new tires for it. So it's sitting on two flats out behind the shed, and it needs a new driver side window and windshield. The boys that live down the road are going to take it for a project vehicle sometime next year, or so I heard.

Anyway, even if I had my own money, I still wouldn't be able to get the car I want, because the good ones were only made in the 60s and early 70s. I used to race a '69 Coronet when I was a young stupid girl. It was fun, though. Just bracket racing at Portland International Raceway and Woodburn Dragstrip, but I do have a couple of trophies. I got lucky a couple times, anyway!

Quote:
Originally Posted by modm View Post
Thanks Lannie!!! I would have to go back through how we did it to see where it is different.

One other request since you also make yogurt. My wife has as well - but she stopped because it would come out "slimey" She thought it was the original yogurt culture she used - started with some Fage I believe she said....So any idea why it might get "slimey"?
Yes, the milk, whether it's raw or pasteurized, has to be heated to 185 degrees and held for a bit at that temp. I used to hold it for 40 minutes but found as little as 5 or 10 minutes is sufficient. The heat changes the milk proteins such that they form a better cohesion (I hope you understand what I'm trying to say) when the yogurt culture starts reproducing. There's nothing wrong with slimy yogurt other than the texture. It's still good, it's just... slimy. I don't like it, either, so that's the one instance where I actually kill my milk to make something. It's just not firm unless the culture has a blank palette and the proteins have been altered sufficiently to hold together better.

Also, if you have access to raw milk, each individual cow will have slightly different attributes to her milk, and the point in her lactation cycle will also affect it (the closer to calving, the better the yogurt), and if she has mastitis, or even just a high somatic cell count (which happens close to their drying off time) will make yogurt less than perfect. So unless you have your own cow and you know how long she's been in milk and what her health status is, etc., it's going to be easier to use store-bought milk and just heat it up to 185 for 10 minutes or so, then cool it down to 112 to 115F and add your starter, stir well, and incubate. Perfecto-mundo!

Quote:
Originally Posted by modm View Post
Good morning everyone!

Time to head off to work But it is the weekend after that!

Some songs I was listening to - For some reason they have a similar vibe to me???

Styx - Renegade https://www.youtube.com/watch?v=ZXhuso4OTG4
Oh mama, I'm in fear for my life from the long arm of the law
Lawman has put an end to my running and I'm so far from my home
Oh mama, I can hear you are crying you're so scared and all alone
Hangman is coming down from the gallows and I don't have very long

The Who - Behind Blue Eyes https://www.youtube.com/watch?v=dMrImMedYRo
No one knows what it's like
To be the bad man
To be the sad man
Behind blue eyes

No one knows what it's like
To be hated
To be fated
To telling only lies

But my dreams
They aren't as empty
As my conscience seems to be

Blue Oyster Cult - (Don't Fear) The Reaper https://www.youtube.com/watch?v=ClQcUyhoxTg Amazing how this song has generated a following of Cowbell.
All our times have come
Here but now they're gone
Seasons don't fear the reaper
Nor do the wind, the sun or the rain
We can be like they are

Come on baby... Don't fear the Reaper
Baby take my hand... Don't fear the Reaper
We'll be able to fly... Don't fear the Reaper
Baby I'm your man...

Time to be off - Have a great day all!
Oh, GOOD SONGS! They're playing in my head now, thank you! Really, I like all three of those.

By the way, I keep meaning to ask, what does "ABLT..." crap, I forgot it already. But you know what I mean, right? I can't figure out what that stands for. Clue me in? Pretty please?
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post #22427 of 24549 (permalink) Old 09-27-2019, 08:52 AM
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ABTLH, that's it! What means this?
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post #22428 of 24549 (permalink) Old 09-27-2019, 08:53 AM
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Quote:
Originally Posted by melbrod View Post
I'm surprised the average date is that late. Seems like I see snow flakes coming down just about every September. Maybe that's average date of first measurable snow?? I think we get it earlier; it just doesn't stick.
Is this the real Mel ? Or a fake Mel ? The real Mel would still be in bed ! OK - If this is the real Mel - what is dog dogs real name ?

Think I will report this to a Mod and have it checked out !
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post #22429 of 24549 (permalink) Old 09-27-2019, 08:53 AM
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I just realized I've been on this forum for just over 9 years now. Where DOES the time go? YIKES!
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post #22430 of 24549 (permalink) Old 09-27-2019, 09:10 AM
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Well happy anniversary!
For your gift you get..........wait for it ..............US !!!!
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post #22431 of 24549 (permalink) Old 09-27-2019, 09:16 AM
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Cool

Quote:
Originally Posted by Lannie View Post
It's perfectly OK to tease and pick on me, I'm used to it. Some of my friends say it's their favorite hobby.




Right, the STORE? I'll confess, sometimes when I don't have the time (or the milk) to make cheese, we get cheese at the store, too, but honestly, what I make is so much better.



THAT is a great idea! One of our neighbors has a couple of honeycrisp apple trees and gave us two huge boxes last fall and I went nuts canning. Most of it I made into wedges in light syrup, and I also made about a dozen pints of applesauce, but freezing the slices to be a ready-made pie is brilliant! Next time I have the opportunity, I'll try that, thanks for the idea!



Yes, butter, too. Now you talk about two completely different things! Butter from a (mostly) Jersey cow is shockingly yellow. It's totally different from that pale, almost white stuff in the cubes at the store. It's also a bit different between summer when the cows are on green grass, and winter when they're on hay. It's all bright yellow, but the winter butter is "stiffer" somehow. It doesn't melt as easily, so I try to use winter butter in the summer when it's hot, and use summer butter in the winter when it's cold in the house.

And as far as vehicles, I'm a "none of the above." It's MOPAR OR NO-CAR! LOL! Of course, now that I'm "retired" and don't have my own money to buy my own damn car, we have a Ford truck. Old Uncle is an old '74 Chevy truck that still runs perfectly, but glass and tires need replacing, and the size of the tires precludes us poor fixed-income farts from getting new tires for it. So it's sitting on two flats out behind the shed, and it needs a new driver side window and windshield. The boys that live down the road are going to take it for a project vehicle sometime next year, or so I heard.

Anyway, even if I had my own money, I still wouldn't be able to get the car I want, because the good ones were only made in the 60s and early 70s. I used to race a '69 Coronet when I was a young stupid girl. It was fun, though. Just bracket racing at Portland International Raceway and Woodburn Dragstrip, but I do have a couple of trophies. I got lucky a couple times, anyway!



Yes, the milk, whether it's raw or pasteurized, has to be heated to 185 degrees and held for a bit at that temp. I used to hold it for 40 minutes but found as little as 5 or 10 minutes is sufficient. The heat changes the milk proteins such that they form a better cohesion (I hope you understand what I'm trying to say) when the yogurt culture starts reproducing. There's nothing wrong with slimy yogurt other than the texture. It's still good, it's just... slimy. I don't like it, either, so that's the one instance where I actually kill my milk to make something. It's just not firm unless the culture has a blank palette and the proteins have been altered sufficiently to hold together better.

Also, if you have access to raw milk, each individual cow will have slightly different attributes to her milk, and the point in her lactation cycle will also affect it (the closer to calving, the better the yogurt), and if she has mastitis, or even just a high somatic cell count (which happens close to their drying off time) will make yogurt less than perfect. So unless you have your own cow and you know how long she's been in milk and what her health status is, etc., it's going to be easier to use store-bought milk and just heat it up to 185 for 10 minutes or so, then cool it down to 112 to 115F and add your starter, stir well, and incubate. Perfecto-mundo!



Oh, GOOD SONGS! They're playing in my head now, thank you! Really, I like all three of those.

By the way, I keep meaning to ask, what does "ABLT..." crap, I forgot it already. But you know what I mean, right? I can't figure out what that stands for. Clue me in? Pretty please?
Wow Lannie.....so you frequently are making Cheese......and it appears you also good at churning the butter...........you go girl! So proud to have you onboard with us........I have so much to learn from you.
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post #22432 of 24549 (permalink) Old 09-27-2019, 09:52 AM
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Lannie , Just don't get Di started on "cutting Cheese "
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post #22433 of 24549 (permalink) Old 09-27-2019, 10:00 AM
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Quote:
Originally Posted by Lannie View Post
...And as far as vehicles, I'm a "none of the above." It's MOPAR OR NO-CAR! LOL! Of course, now that I'm "retired" and don't have my own money to buy my own damn car, we have a Ford truck. Old Uncle is an old '74 Chevy truck that still runs perfectly, but glass and tires need replacing, and the size of the tires precludes us poor fixed-income farts from getting new tires for it. So it's sitting on two flats out behind the shed, and it needs a new driver side window and windshield. The boys that live down the road are going to take it for a project vehicle sometime next year, or so I heard.

Anyway, even if I had my own money, I still wouldn't be able to get the car I want, because the good ones were only made in the 60s and early 70s. I used to race a '69 Coronet when I was a young stupid girl. It was fun, though. Just bracket racing at Portland International Raceway and Woodburn Dragstrip, but I do have a couple of trophies. I got lucky a couple times, anyway!


...

Wow, Lannie, you and SP should get along well and fit right into the Chicken Thread (CT)!

From your bio, you're a slightly eccentric, cheese making, redheaded chicken, horse & Dobe lovin' farmer gal, who likes to race, with an old Chevy truck out back. (We'll excuse your current Ford mention)

Don't sell "Old Uncle", as SP might need it if her GMC Sierra ("Guzzaline") truck ever kicks the bucket...


Q: Were you a newspaper or book writer in your previous career before farming, as both you and AB (Dobebug, a.k.a. ABTLH- Auntie Bug The Luddite Hun) are very prolific posters?
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Ten Doberman Rules
Poke Everything.
It's New? Bark At It.
Moves? Chase It.
Doesn't Move? Smell It.
Liquid? Spill and Dribble It.
Treat or Food? Wolf It Down.
Not Food? Chew It Slowly, Be Quiet & Hide From Human.
A Toy? Shred & Destroy It.
Stuffed? De-Stuff It.
Bites You Back? Wrestle It!
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post #22434 of 24549 (permalink) Old 09-27-2019, 10:18 AM
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Quote:
Originally Posted by ECIN View Post
Lannie , Just don't get Di started on "cutting Cheese "
Shut up ECIN!
Lannie knows all about cutting cheese and cutting the curd .........and now she is teaching others.
She cut's the cheese into cubes and then boils them for just a specific amount of time..........20 minutes as I recall.
Keep up Doc!
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Last edited by LadyDi; 09-27-2019 at 10:22 AM.
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post #22435 of 24549 (permalink) Old 09-27-2019, 10:43 AM
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Quote:
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By the way, I keep meaning to ask, what does "ABLT..." crap, I forgot it already. But you know what I mean, right? I can't figure out what that stands for. Clue me in? Pretty please?
That's OK Lannie--"ABLT" is my signoff on the CT(chicken thread). I'm dobebug on DT and my acquired name (and acronym) is ABTLH--A=Auntie, B=Bug, T=The, L=Luddite (I'm still old, slow diat up--so a lot of stuff loads terribly slowly or not at all--have to go to he library and use their high speed computers--which is OK by me--I like libraries) and H=Hun (I'm not sure where that originated--somebody, Beau, maybe--was doing a "now, now--it'll be alright sort of post and referred to me as 'Hun' as I recall..

For the regular forums I sign off as dobebug (unless I get thoroughly confused and don't know what thread I'm on).

Love the posts from the farm...!

ABTLH (aka dobebug)
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post #22436 of 24549 (permalink) Old 09-27-2019, 11:29 AM
Eschew Prolixity
 
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Quote:
Originally Posted by Lannie View Post

THAT is a great idea! One of our neighbors has a couple of honeycrisp apple trees and gave us two huge boxes last fall and I went nuts canning. Most of it I made into wedges in light syrup, and I also made about a dozen pints of applesauce, but freezing the slices to be a ready-made pie is brilliant! Next time I have the opportunity, I'll try that, thanks for the idea!
Forgot to say, though I would imagine it's obvious, that I pop the filling out of the pie plate once it's frozen and rewrap it for the freezer (or line the pie plate with enough foil to wrap around the filling in the first place). It's still in a pie shape that way and ready to stick in a crust, but also stacks well.

Canned apple slices just don't work for me...I don't like the texture.

Quote:
Originally Posted by Lannie View Post
Yes, butter, too. Now you talk about two completely different things! Butter from a (mostly) Jersey cow is shockingly yellow. It's totally different from that pale, almost white stuff in the cubes at the store. It's also a bit different between summer when the cows are on green grass, and winter when they're on hay. It's all bright yellow, but the winter butter is "stiffer" somehow. It doesn't melt as easily, so I try to use winter butter in the summer when it's hot, and use summer butter in the winter when it's cold in the house.
I make ghee (clarified butter) out of unsalted butter sometimes. Just heat and sorta boil it in a saucepan or skillet until the water is boiled out (it stops foaming), strain out the sediment (which is usually just browned crumbly stuff...anyway there's not much and it is actually kinda good to just eat up right there if your appetite is depraved and unhealthy, like mine.) It only takes about 15 minutes (constant stirring though), and will keep in the refrigerator for a long time (at least 6 months, longer if frozen). Some say you can even keep it at room temperature, but I never have...it just seems too risky somehow.

Anyway, you end up with a pure oil (which solidifies in the fridge) which is nice to cook with...buttery flavor, but doesn't burn as easily because the milk protein is removed.

Quote:
Originally Posted by ECIN View Post
Is this the real Mel ? Or a fake Mel ? The real Mel would still be in bed ! OK - If this is the real Mel - what is dog dogs real name ?

Think I will report this to a Mod and have it checked out !
Hairy Dog ME (his only title so far--Mouthe Extraordinaire)

Last edited by melbrod; 09-27-2019 at 11:36 AM.
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post #22437 of 24549 (permalink) Old 09-27-2019, 12:02 PM
Eschew Prolixity
 
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And I forgot to mention...the reason I was up earlier this morning is that I'm expecting a delivery that has to be signed for, and I have to be presentable...or at least sorta dressed...to answer the door.
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post #22438 of 24549 (permalink) Old 09-27-2019, 12:43 PM
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I had to take Mocha to the vet early this morning...one more reason we love this place, we were a walk-in but we didn't have to wait at all, they put us in a room right away.
The moral of the story is; when you grill up one of those cowboy steaks, and you know your dog doesn't have the most stable digestive system in the world, DON'T let her eat the meat off of the bone. Yep, she got the runs. Bad. (I'm thinking she got some of the seasoning I put on the steak). We immediately switched to boiled chicken and rice, which stopped the runs but her stool remained very soft so as a precaution to make sure nothing else was going on, we went in this morning. They checked her out, and sent us home with some Rx food and some probiotics and said everything should be back to normal within 36 hours.

Mocha patiently waiting for Valerie, her favorite vet tech, to come say hi.


Then we went home, I changed clothes and off to the park we went to get a little exercise. We got to see some deer today, which was nice.


Mocha was just happy to be outside



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post #22439 of 24549 (permalink) Old 09-27-2019, 12:53 PM
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I really like the first picture of Mocha...she's so trim and fit looking, shiny coat, alert....

Seems like you see does and maybe babies when you spot your deer...do you see bucks much? We see bucks in late summer and fall, but springtime they seem to disappear for a while--and it's not just that they don't have much in the way of antlers then--you can tell the difference (even if you don't peak at their nether regions. )
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post #22440 of 24549 (permalink) Old 09-27-2019, 12:59 PM
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Originally Posted by melbrod View Post
I really like the first picture of Mocha...she's so trim and fit looking, shiny coat, alert....

Seems like you see does and maybe babies when you spot your deer...do you see bucks much? We see bucks in late summer and fall, but springtime they seem to disappear for a while--and it's not just that they don't have much in the way of antlers then--you can tell the difference (even if you don't peak at their nether regions. )
I usually don't see a single buck until the rut and then they're quite fearless (or they're more interested in the does they're following around) and I've been able to get some nice pics - but I learned my lesson last year not to get in between a buck and his doe...had a buck charge me last winter as I was trying to get a bit closer to take pics, which was a bit scary. He stopped about 10 feet away and glared at me and I beat a hasty retreat LOL
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post #22441 of 24549 (permalink) Old 09-27-2019, 02:12 PM
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I think I finally got all the prior posts read and what with one thing and another doing that just about put me to sleep--kept sagging toward the keyboard.

So now--in the bliss of FINALLY being caught up--guess how I'm going to celebrate?

All you guys who thought I probably go take a nap can have a treat while I do that and Beau--who thinks just because he's retired he has to work on some giant projects all the time --Beau 67--I'll dedicate that nap to you...

Later folks,

ABTHLH
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post #22442 of 24549 (permalink) Old 09-27-2019, 02:32 PM
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I was on my way to take that nap and remembered I was going to tell Lannie the Sturgis and Doberman in a Harley shirt story (the rest of you don't need to read it--I told it years ago but she wasn't on the forums then).

So Lannie I have a friends (a couple) who keep me in XL and XXL t-chirts (that's a Kenny spelling) and have for years. As the Harley owner and collector of Harley chirts everywhere they go 'outgrows' them, his wife gathers them up and gives them to me--I sleep in them, garden in them and generally don't were them where I'll be seen by anyone except my neighbors. But one morning when my almost 14 year old Dobes was a fairly young guy and had been stitched up along his ribs where he's run through some brush and opened up his hide, he was wearing one of the rattier XL shirts and I was out in front of the clinic to let him pee on a bush before we went home.

A motorcycle pulled up behind us and shut down--I turned around to see if it was someone I knew and realized I didn't know him but Toad seemed to think he did. The guy looked at Toad and looked at me and finally said "Who went to Sturgis? You or the Doberman? At that point I realized that the shirt he was wearing said "Meet me in Sturgis next year"

It cracked me up and I had to confess that neither of us had been in Sturgis any year and that we had inherited the shirt.

Later, when I thought about it I was actually quite amazed that the biker even recognized Toad as a Doberman since he's fawn--a not very common color and he gets misidentified by lots of people.

ABTLH

PS Lannie, remind me to tell you my Thoroughbred ex track horses aren't all dummies.

ABTLH
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post #22443 of 24549 (permalink) Old 09-27-2019, 03:37 PM
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Is this the real Mel ? Or a fake Mel ? The real Mel would still be in bed ! OK - If this is the real Mel - what is dog dogs real name ?

Think I will report this to a Mod and have it checked out !

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And I forgot to mention...the reason I was up earlier this morning is that I'm expecting a delivery that has to be signed for, and I have to be presentable...or at least sorta dressed...to answer the door.

Yes, thankfully Kenny did notice your post this morning at 0644 hrs. MDT which triggered a red flag, so he correctly conducted an authentication check....

Why don't you train HDD, "Mouthe Extraordinaire", to answer the door for you at these early hours, accept package, then bring UPS/Fedex tablet to your inner sleeping sanctum for your John Hancock? He should be capable of that, since he has those smart canine breed genes, correct?


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Poke Everything.
It's New? Bark At It.
Moves? Chase It.
Doesn't Move? Smell It.
Liquid? Spill and Dribble It.
Treat or Food? Wolf It Down.
Not Food? Chew It Slowly, Be Quiet & Hide From Human.
A Toy? Shred & Destroy It.
Stuffed? De-Stuff It.
Bites You Back? Wrestle It!
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post #22444 of 24549 (permalink) Old 09-27-2019, 04:45 PM
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Originally Posted by dobebug View Post
I was on my way to take that nap and remembered I was going to tell Lannie the Sturgis and Doberman in a Harley shirt story (the rest of you don't need to read it--I told it years ago but she wasn't on the forums then).

So Lannie I have a friends (a couple) who keep me in XL and XXL t-chirts (that's a Kenny spelling) and have for years. As the Harley owner and collector of Harley chirts everywhere they go 'outgrows' them, his wife gathers them up and gives them to me--I sleep in them, garden in them and generally don't were them where I'll be seen by anyone except my neighbors. But one morning when my almost 14 year old Dobes was a fairly young guy and had been stitched up along his ribs where he's run through some brush and opened up his hide, he was wearing one of the rattier XL shirts and I was out in front of the clinic to let him pee on a bush before we went home.

A motorcycle pulled up behind us and shut down--I turned around to see if it was someone I knew and realized I didn't know him but Toad seemed to think he did. The guy looked at Toad and looked at me and finally said "Who went to Sturgis? You or the Doberman? At that point I realized that the shirt he was wearing said "Meet me in Sturgis next year"

It cracked me up and I had to confess that neither of us had been in Sturgis any year and that we had inherited the shirt.

Later, when I thought about it I was actually quite amazed that the biker even recognized Toad as a Doberman since he's fawn--a not very common color and he gets misidentified by lots of people.

ABTLH

PS Lannie, remind me to tell you my Thoroughbred ex track horses aren't all dummies.

ABTLH
I think it i some unwritten rule that only a dobe can wear a Harley shirt...or at least do it in public.
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post #22445 of 24549 (permalink) Old 09-27-2019, 05:55 PM
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Well happy anniversary!
For your gift you get..........wait for it ..............US !!!!
Just what I always wanted.

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Wow, Lannie, you and SP should get along well and fit right into the Chicken Thread (CT)!

From your bio, you're a slightly eccentric, cheese making, redheaded chicken, horse & Dobe lovin' farmer gal, who likes to race, with an old Chevy truck out back. (We'll excuse your current Ford mention)

Don't sell "Old Uncle", as SP might need it if her GMC Sierra ("Guzzaline") truck ever kicks the bucket...


Q: Were you a newspaper or book writer in your previous career before farming, as both you and AB (Dobebug, a.k.a. ABTLH- Auntie Bug The Luddite Hun) are very prolific posters?
Old Uncle is worth about $300 in scrap prices and needs $2,000 worth of tires and God knows how much for new window and windshield, so he's going to the first person who wants him.

And no, I never wrote a book, although there's a passel of people who've been nagging me to write "Grannie Lannie's Farm Tails," my humorous stories of city folks who bought a farm. But the farm takes up too much time, so the book is in bits and pieces on another forum. I bet it would be a best-seller, though!

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cut's the cheese into cubes and then boils them for just a specific amount of time..........20 minutes as I recall.
Please never attempt to make cheese! ROFL! (boils the curd, OMG...)


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Forgot to say, though I would imagine it's obvious, that I pop the filling out of the pie plate once it's frozen and rewrap it for the freezer (or line the pie plate with enough foil to wrap around the filling in the first place). It's still in a pie shape that way and ready to stick in a crust, but also stacks well.

Canned apple slices just don't work for me...I don't like the texture.
I would have popped the frozen filling out, no worries. I don't particularly like the canned apples in the pie, either, but they're so sweet/tart delicious, it didn't matter. When I have some spare time, I'm gonna make some puff pastry and do turnovers. Yum!


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I make ghee (clarified butter) out of unsalted butter sometimes. Just heat and sorta boil it in a saucepan or skillet until the water is boiled out (it stops foaming), strain out the sediment (which is usually just browned crumbly stuff...anyway there's not much and it is actually kinda good to just eat up right there if your appetite is depraved and unhealthy, like mine.) It only takes about 15 minutes (constant stirring though), and will keep in the refrigerator for a long time (at least 6 months, longer if frozen). Some say you can even keep it at room temperature, but I never have...it just seems too risky somehow.

Anyway, you end up with a pure oil (which solidifies in the fridge) which is nice to cook with...buttery flavor, but doesn't burn as easily because the milk protein is removed.
I haven't done ghee, but I know how. Actually, just today, Alton Brown (on a re-run of Good Eats) was saying that ghee will last at least 100 years in the fridge. I have friends who can pints and half-pints of it and then it's pantry-shelf stable forever and ever amen.

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The guy looked at Toad and looked at me and finally said "Who went to Sturgis? You or the Doberman?
That made me laugh out loud, good and hard, thank you! What a great sense of humor that guy had! (and also thanks for the acronym explanation.)

I have to go rescue my husband off the roof now. He's up there pouring or painting roof patch stuff along the leaky seam. Please, everyone, cross your fingers that THIS stuff works. I'm so tired of inside rain...

And then I have a batch of yogurt to finish. My work is never done.
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post #22446 of 24549 (permalink) Old 09-27-2019, 06:50 PM
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Yes, thankfully Kenny did notice your post this morning at 0644 hrs. MDT which triggered a red flag, so he correctly conducted an authentication check....

Why don't you train HDD, "Mouthe Extraordinaire", to answer the door for you at these early hours, accept package, then bring UPS/Fedex tablet to your inner sleeping sanctum for your John Hancock? He should be capable of that, since he has those smart canine breed genes, correct?
Not so sure I want to train HDD how to open the front door.
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post #22447 of 24549 (permalink) Old 09-27-2019, 07:08 PM
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...I haven't done ghee, but I know how. Actually, just today, Alton Brown (on a re-run of Good Eats) was saying that ghee will last at least 100 years in the fridge. I have friends who can pints and half-pints of it and then it's pantry-shelf stable forever and ever amen.
Wow! For real????

Makes me feel better though, because I always have things in the fridge or on the shelves which are a LOT older than they're supposed to be that I use without any problems.

I think some expiration dates are like those warnings on TV medication ads....just avoiding lawsuits or something.
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post #22448 of 24549 (permalink) Old 09-27-2019, 07:13 PM
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Yes, the milk, whether it's raw or pasteurized, has to be heated to 185 degrees and held for a bit at that temp. .. Perfecto-mundo!


Oh, GOOD SONGS! They're playing in my head now, thank you! Really, I like all three of those.
Quote:
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I make ghee (clarified butter) out of unsalted butter sometimes. Just heat and sorta boil it in a saucepan or skillet until the water is boiled out (it stops foaming), strain out the sediment (which is usually just browned crumbly stuff...anyway there's not much and it is actually kinda good to just eat up right there if your appetite is depraved and unhealthy, like mine.) It only takes about 15 minutes (constant stirring though), and will keep in the refrigerator for a long time (at least 6 months, longer if frozen). Some say you can even keep it at room temperature, but I never have...it just seems too risky somehow.

Anyway, you end up with a pure oil (which solidifies in the fridge) which is nice to cook with...buttery flavor, but doesn't burn as easily because the milk protein is removed.
Quote:
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Just what I always wanted.


When I have some spare time, I'm gonna make some puff pastry and do turnovers. Yum!


I haven't done ghee, but I know how. Actually, just today, Alton Brown (on a re-run of Good Eats) was saying that ghee will last at least 100 years in the fridge. I have friends who can pints and half-pints of it and then it's pantry-shelf stable forever and ever amen.


Whew these multi-quotes keep a fella on his toes!

Thanks Lannie for the info on Yogurt - I have given the print out to my wife! If she has more questions I will pass them along

Mel the brown crumbly stuff is liquid gold (with the ghee I guess it is)!!! I do similar making chocolate chip cookies. Instead of creaming the sugar and butter.....heat the butter until you get those brown bits....but as the recipe says once there have to remove from the heat or can quickly burn. Very very good cookies


Lannie I have not made puff pastry - just croissants (hardest bread I have made).So I assume you make home baked bread as well? Like you making cheese, I rarely find a bread in stores or restaurants for that matter, better than mine (biased a bit ).

Alton Brown! I am hooked on most anything Food Network type - I like the British Baking Show as well
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post #22449 of 24549 (permalink) Old 09-27-2019, 07:15 PM
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Not so sure I want to train HDD how to open the front door.
Ha I can see it - but ma, just wanted to let my friends in! Or I had to go chase that big elk away from the gardens!
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post #22450 of 24549 (permalink) Old 09-27-2019, 07:22 PM
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....heat the butter until you get those brown bits....but as the recipe says once there have to remove from the heat or can quickly burn.
True...make sure you have your strainer all ready to go before you start making ghee. It's very disappointing when those brown bits turn black...ruins their flavor.
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