.
The kits are still alive. I have never seen mom in with them, but if she wasn't, they would be dead from the cold. It is already down to 50 outside. And it has been a day, and more, since they were born on top of it. If she wasn't tending them, they would all be dead. They just don't live long without serious care and some warmth. I just wish she would stay in with them. I have extra food and water for her, I don't know what else to do.
As well, my mother called. As release date arrives, she is starting to get a little nervous. She did say, if she needs me, she will call. Though, at best, it will take two days for me to get there. So I will begin, again, setting up my gear to go on short nortice. I had ordered a few things for the trip, and was partly into packing. So it should be easy. Of course, that means, I need to pick up the pace on cleaning the house, too.
I made chicken, again. I really hit it right. So juicy, with skin just perfectly crisped. Done through and through. Amazing chicken. I do have three pieces left, so will warm those shortly. As well, I am warming the grill, again, in order to slow cook a pork roast for the week.
I will tamp the heat down to somewhere in the 280 to 320 range, about as accurate as my grill gets, then let it cook for... probably... three hours, then spike the heat for the last half hour to hour. Then wrap it in foil and let it rest for half an hour, or until it is cool enough to pick apart. Pork is one meat which holds smoke well, over time. Beef can, say a brisket. But a grilled/smoked steak, in my opinion, has to be eaten immediately after a three to five minute rest. Chicken as well, has to be eaten as soon as it is cool enough to eat. I'll see if reheating, from room temp, after smoking a bit earlier, is okay for chicken.
The ducks keep believing I will feed them again. They have been fed twice, so... no. I will check on momma one more time, before bedtime... in an hour or two. She still looks rather traumatized. Poor thing. I suppose there is a reason for neurosis. :p Hopefully, as she improves, regains strength and else, life will get easier. I have been doing extra interaction with her, lately. So as, hopefully, to make any handling of her babies necessary not be a shock or trauma. She has my scent on her, so them having it, hopefully, won't be an issue. So far it seems to have worked out. She hasn't killed them, or seeming abandoned them. Yet. Ugh.
Later, or good night.
"I made chicken, again. I really hit it right. So juicy, with skin just perfectly crisped. Done through and through."
ReplyDeleteI'm always on the lookout for chicken recipes that work (right now using Louisiana Chicken Fry Mix). If it's not an imposition what are your secrets?
Secrets... Lets see... A hot grill. And, as for coating, I used true sea salt, say Baja Gold or Celtic Sea Salt or another... then powdered garlic (and onion if I had it, powdered), plus pepper (fresh ground) and corriander powder too, which I need to resupploy on onion and corriander powders. I shake those and the chicken, in a bag, just like shake and bake. And massage it from the outside.
ReplyDeleteAs to grilling time, it depends on where you live. I am at ~4500. Plus humidity and all the other jazz. We are dry here. Still... for chicken drummies, I put them to go on a hotter and getting hotter grill for about six to seven minutes. Big joint in, toward the center, if as far from the hotter spots as possible. I turn them, as it goes, two times, every six to seven minutes, so about 18 to 21 minutes. Cooling the grill after first putting them in, then, possibly, completely shutting the vents for the last run, depending on how they look and smell.
I have hit perfect drumsticks and thighs this way (thighs get more like seven to eight minutes) for some time now. No fancy spice, no sugars, no nothing. Oh, and, of course, let them cool for five to ten minutes before eating, though quite eddible hot, if you can handle it hot. Some definitely like it hot. If you can wait. Skin on, of course.
The trick is? There... is no trick. When you realize this, you realize it is only you who are grilling? Something like that. Check.
Oh, I used to brine the chicken for an hour. I have stopped doing that, save when I have forgotten about the chicken, and it has gotten a bit... tacky, shall we say? If the chicken is a bit overripe, I can save it by brining. There is a cutoff, which... you should know my scent. Brining made the cooking process problematic, for fresh chicken.
ReplyDeleteOh, probably find more spelling errors. I figured out how to turn of auto-spell correct in my browser. I really don't like that thing. Would rather a spell check, but blogger has burned or buried that, or at least on Brave.
Thank you. For once I actually have sea salt on hand (been using it to help tenderize beef).
DeleteAnyone who home cooks? If I could help in the tiniest way, I would only be glad of it. If I had started this a few decades ago, in earnest, I would be in a much better condition. Just homecooking, from scratch... if you did it every meal. Of course, that would exclude a lot of things, pretty much anything that has been, or would need to be, processed extensively.
DeleteOh... a funny thing? You know how Italians are upset that Americans use meat, or even meatballs, with spaghetti and tomato sauce? I can't swear noodles are from China, to them, but that is a proposition. But what is certain? Tomatoes are only native to North America, from the US. If we can't have meatballs/ground burger in our tomato sauce? They can't have tomato sauce! Ours! :p Same, actually, with India, Thailand, and others, who brag about their hot foods. Hot peppers are native to North America. Love me some food lore. And a bit of payback, on the friendlier side.
I take it you aren't going to answer the question, technically below. Oh well.
DeleteNo meatballs???
DeleteBut, then again, it occurs to me that Italians might prefer sausage with their pasta. I certainly have no objections. And, unlike corporate produced "Italian food", I use tomato sauce very sparingly.
Nope, no meat at all. They quite insist on meatless tomato sauce on pasta. At least, the traditionalists, and for certain 'over there'. I... don't get their way any more than they don't get our way. As to sausage? I could go with that. Sometimes I mix meats, say ground lamb, chicken or turkey, sausage, and of course beef. A mix of any or even all of those. Turkey/chicken, if it's priced right, for calorie reduction. The others just for flavor. Not sure if lamb or pork offer calorie savings, though that isn't their point.
DeleteOh, hey, a bit back... when we were discussing games, you said people like me have a bit of trouble with games like minecraft.
ReplyDeleteUrhm, what type of people? Just curious what... the fullness of that thought is. Oh, don't worry. I won't be offended, right or wrong, in my eyes. Just that, maybe, you know something I don't.
I had to go back and find my comments in order to answer clearly. One of these days I'm going to write something that's really going to turn and bite me in the hiney.
ReplyDeleteAnyway, my comment was based on your medical condition at the time, and it didn't seem to me that someone who was suffering the things you were going through could concentrate easily on minecraft. Keep in mind I've never played the game.
Ah, right, that. I... am a bit of an... oddity. Much of what my conditions indicate isn't always how it works with me. I thought you meant that we get stuck in the game, not that we couldn't play it. I misread your intention, to start.
ReplyDeleteNow, while I can play it, I have a great deal of trouble getting any of the tech to actually work. Though that may be because things have been nerfed, or they don't work on ps4, or they only work in cheat mode, or a mix of those or other things.
So, creating a virtual computer, even of a minor sort, probably isn't going to happen in the version I play, on the system I use, and such. Still, what I can do, sometimes, isn't... normal to my conditions. I'm not... standard equipment.
I can't catch a fly with chopsticks, but you... might be surprised at what I can do. Check. Oh, and as to getting it trouble? Not here. I don't care what you think, right or wrong. I am more interested in why you think, what you think. Reality suits itself, regardless of my feelings. :) Cheers.
Why I think what I think? Wow! If anyone can come up with a reasonable answer then there are several people (including my wife, my brother and my sisters) who'd like to be let in on the secret. I know my brain is wired differently and, after spending just over six decades on this mudball observing how most others think, I'm actually pretty happy with the situation.
DeleteI have been called a random thought generator. But there is a logic to it, just not a direct one. I can take whole mountains of data and create a point in space, or a dog... virtual. Or see nothing at all. Don't tell me you are better... or worse? *grins*
DeleteOh, but don't worry. I can't do things all the time, or I would be through engineering and working. It's, just, that sometimes I can still do... little things... for short times... which amaze. It's more like stupid pet tricks, however, than functional abilities which can be maintained. If I can wake up tomorrow? I might be able to do something. Or... not. Or game. Or... not.
ReplyDelete