Please recommend a commercial chicken stock
11 years ago
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- 11 years agolast modified: 11 years ago
- 11 years ago
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your opinions on Chicken Manure please!
Comments (17)wow. thanx again for all the replies! The wet composting for myself, goes as follows: Our greenhouse has a dirt floor consisting of top soil and peat. In early March, I go in there and cover the ground with Fish Meal, Bone Meal, alfalfa pellets, kelp meal and a bit of dolopryl lime. I bust out the rototiller and till the ground really really well. After that I water the soil. After a couple of weeks, it starts to stink in there, at which time I know things are starting to do their job. I will add more water with the hose on a weekly basis just to keep things rotting. After about 3 months, the ground still stinks, but is ready to plant it. I have never actually composted like you guys are talking about, but I dont want to start as this procedure has been working for me for a long time and why break something that is not broken right? Every year my plants are extremely tall, huge lush green leaves, strong branches and stems, Never get bugs of molds ect. The plants seems to feed off of the nitrogen in the alfalfa pellets late in the season and continue to grow in late September. Most others plants become yellow and sickly as the plants pull out nitrogen from the leaves, but mine are lush and still growing! This recipe and procedure has been the best so far to people I share with. It has also been great for veggie gardens too. Old ladies I help till for in the spring come back ever year and say "whatever you put in that soil sure did make our garden grow like never before!" Also, I can fertilize all 4 of our 100' x 20' greenhouses each year for about $250 So yea, maybe I have found a secret?? Seems silly to do all that composting work, and risk attracting lots of rat here, (I Live right next to a creek), with composting piles. as for the chicken poo, I think ill give er a try anyways... at least half of the greenhouse..... thanx again for all the posts! more are welcome!...See MoreHow To Make Chicken Stock in a Pressure Cooker
Comments (33)"Posted by foodonastump Annie - The laying flat thing has me thinking your boss has ceramic? Aluminum doesn't work on induction. " Sometimes desperation is the mother of invention. A friend invite me for a dinner party, she planned a couple of dishes which needed a PC, which she did not have one. She asked me to bring mine so that she could use it. When I got to her house, I realized that she had an induction cook top and my PC was aluminum. Here was how I solved the problem: I used a large induction frying pan of hers, put some cooking oil in the pan and put the PC in the pan. It worked. A very crazy way to use an aluminum PC on an induction cook top. Not recommended, and will not be posted in the cooking tips thread :-). dcarch...See MoreTeriyaki chicken need marinade please
Comments (9)I don't marinate when I'm making chicken teriyaki. I simply bbq my (boneless)chicken, slice it, and then top it with a sauce, like we used to do at the Japanese restaurant where I worked. If you made it this way, you could please your son and serve yourself sauce on the side to dip in as you liked (or not.)It also gives any other guests the control over how much sauce they use, which is nice because everyone's taste for salt is different. At the restaurant, they simmered chicken bones in equal parts of sake and soy sauce, with sliced ginger (appx. 4 or 5 thin slices per cup of soy) and sugar to taste. Straining out the bones and ginger slices, they then thickened the sauce to a thin-gravy thickness with corn starch. The owners were from Yokohama, and their sauces tended to be a good deal sweeter than those of many other restaurants. For myself, I tend to water down the soy with some chicken stock as well, as the style of sauce I loved so when I worked there has become really too salty for me now. Teriyaki is a very forgiving sauce, because you can always add a bit more of this or that until you get the flavor the way you like it. Be sure and use a Japanese soy sauce, such as Kikkoman or Yamasa rather than Chinese, because the flavor is different. To make teriyaki sauce into a nice stir fry sauce, add a good amount of finely grated fresh ginger (appx. 1 T per cup of soy). Then stir fry your meats/vegetables/tofu, add the sauce and thicken with a little corn starch slurry. This dish is called Shogayaki (Shoga is ginger)....See MorePlease show me your commercial faucet?
Comments (44)Here's a couple pictures of the faucet. You can see the hot/cold levers on the left and right side of the faucet. The lever in the center is how you choose between the faucet and the sprayer. When it is vertical, it sends water to the faucet and to use the sprayer you turn it 90 degrees to the left. If you look at the picture of the sprayer, there is a metal ring that you can slide over the handle to keep it depressed and be "hands free." We never use it. Also, the spray comes out in a fan shape which works great for spraying stuff off. It really doesn't flow that much water when you use the sprayer and I like that. However, the faucet puts out a really good flow - which is nice when filling pots. The sink is a Whitehaus WH3018 and is 30" wide by 18" to the back by 10" deep. We really like having one large sink instead of the traditional two. We also purchased the metal grate that goes in the bottom and had to purchase the drain fittings specific to this sink as well (we don't have a garbage disposal but it was an option). We bought it from bluebath.com but it is available many other places. I can't remember where we bought the sprayer from - I think I just kept Googling the model number and went with the best price I could find. As far as cleaning the faucet goes, we just use Clorox wipes. It has some nooks and crannies that take a little work to clean out but it's not too bad at all. The "spring" part at the base of the hose slides up and down so cleaning it is easy (though it really doesn't get that dirty). Again, I highly recommend both the sink and the faucet. Have had no issues with either. I looked around at some of the quasi-commercial faucets from some of the big-name manufacturers and they were way too expensive. I don't know what these faucets cost today but I don't think we spent more than about $300 or so. But it should last us FOREVER....See More- 11 years ago
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