AL - Recording baby steps: Newest Addition

[Farmfresh]

Grandma Nettie made fresh pasta all of the time. She rolled it out thin, floured it well and then rolled it up cinnamon roll style before she cut it. She always let it dry out well before cooking it (sometimes made it days ahead). When she was ready to cook it she either used a rich broth to cook them in -Beef n Noodles was to drool for - or did the boiling water with olive oil, and lots of salt for about 10 to 15 min.

 

[AL]

hehehe maybe I should have clarified - "is it EASY to make pasta without a machine, or do you need one to maintain sanity" lol

Thanks!

I think I might give it a go... but that will have to wait since I have meats to process this weekend.

I am trying to cater to my OCD and make lists on what we need at each stage of the processing.

Will one of those blue water bath canner pots work for the scalding pot? Would it ruin it to put it on one of those propane fish cooker / camp stoves?


ETA: this is craziness!! From our local news website: (bold mine!!!)

Here is your official North Escambia area forecast from the National Weather Service:

Tonight: Clear, with a low around 22. North wind around 5 mph.
Tuesday: Sunny, with a high near 52. Wind chill values between 15 and 25 early. North wind around 5 mph.
Tuesday Night: A chance of flurries after midnight. Increasing clouds, with a low around 26. North wind around 5 mph.
Wednesday: A chance of flurries before 9am. Partly sunny, with a high near 50. Wind chill values between 20 and 30 early. North wind around 5 mph.
Wednesday Night: Mostly clear, with a low around 24. North wind around 5 mph becoming calm.

 

[Farmfresh]

Any big old pot will work. I use a cheapie stainless steel stock pot and on the kitchen stove. I have often thought a temperature controlled turkey fryer or something similar would be wonderful to use.

 

[AL]

We will be doing the processing at the edge of my garden - access to running water, wooden fence posts for killing cones (to bleed out, I think we (he is) are going to use a hatchet and behead them. It is also on the other side of the privacy fence from my layers, so we won't have them underfoot and stealing stuff. But no access to the stove inside, so we'll use my dad's propane fish cooker. I am concerned that burner will ruin my friends waterbath canner pot... so I may check out thrift stores and see if I can find something else.

We need to buy:
- thermometer
- big ziplocks (she has a vacuum sealer, can we just seal them and then put them in a cooler to "rest"? Or should they be bagged for the resting and then sealed?
- maybe a big pot for the scald, if I can find one cheap

need to
- sharpen knives
- make sure propane tank is full
- find long table in shed
- ice chests from shed (they can rest in the ice chests, right? not sure I have that much room in my fridge)
- find bowls to put crop, heart, liver in (gizzard for dad, other for fish bait! )


and maybe some alcohol - though I don't drink . HAHA

 

[BarredBuff]

When is the big processing day?

 

[AL]

Saturday. My friend's BF may or may not be here to help... he is supposed to be the "hatchet man." We will just have to deal with it if he gets called to work (he works offshore in the Gulf).
I think I am sick and tired enough of them that I can do it myself if I need to, or my dad will probably be willing to come dispatch them and let us do the rest of the work.

 

[BarredBuff]

Good luck with them!! Have they gained any?

 

[lorihadams]

With all this cold weather we left ours to rest in a cooler outside overnight and then took them in and dried them well with paper towels the next day and then bagged them in the foodsaver bags.

You'll get through it and then you'll wonder why you've never done this before now!

 

[Denim Deb]

 

[BarredBuff]

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