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Comments for An Eclectic Mind



Web site and blog for Maria Langer, commercial helicopter pilot, freelance writer, beekeeper, and serious amateur photographer.



Last Build Date: Sat, 16 Sep 2017 15:26:09 +0000

 



Comment on General Delivery by Maria Langer

Sat, 16 Sep 2017 15:26:09 +0000

All full service post offices should accept General Delivery.



Comment on General Delivery by Daniel Luna

Sat, 16 Sep 2017 13:23:45 +0000

Hi, Thank you for the info. How do you find the office that accepts general delivery? Regards.



Comment on On Chickens and Eggs by Maria Langer

Thu, 14 Sep 2017 21:20:31 +0000

No mud is probably because we haven't had more than an inch of rain in four months. Fortunately, foxes are not an issue here. Nor raccoons, which apparently invade coops across the river from me. Birds of prey are a bigger problem. And that one dog, who I suspect was attracted by the crowing of my rooster because it passed by another home with free-range chickens to break into my chicken yard and kill mine. Dogs are awful because they'll kill the birds and leave them all behind, mutilated. I cleaned up more than 20 carcases last year. Horrible work.



Comment on On Chickens and Eggs by Bob F.

Thu, 14 Sep 2017 17:26:08 +0000

Chickens are great fun and truly fresh eggs taste so much better than shop-bought. Your major problem seems to be rogue dogs. If a domestic dog here attacks a flock, the dog's owner has to pay for the owner's loss. But a far more frequent problem is a nocturnal fox attack. There is no compensation. They will happily kill 20 hens just to eat one. Three of my neighbours keep hens and one has a highly sophisticated automated feeding and security system, yet a clever fox learned the algorithm for the evening lock-down and infiltrated the coop just before darkness. The fox killed all the chickens and either dug his way out or waited til morning to escape. Voles and mice are a minor irritant but the old adage around here is that "if you feed birds you will attract rats". That still seems to be true whether the birds are wild or domestic poultry. But, despite these 'challenges', there is something about keeping hens which rewards in many ways, over and above 'free eggs'. Your coop looks really good and much less muddy than similar structures in the UK.



Comment on Prime Rib Rub by Maria Langer

Thu, 14 Sep 2017 14:39:12 +0000

I haven't had a good pastrami sandwich in years. That's one of the things I'm looking forward to when I get back to New York. I was supposed to go this autumn but put it off for a year in favor of a "business vacation." The Traeger is great, but there are clones, too, and they might be more affordable. Do some homework before buying. Being able to set it and forget it is key with anything that requires long smoking. I'm doing up a batch of St. Louis ribs for a friend of mine on Saturday; I'll smoke them 5 hours, wrap them up, take them to his house, and finish them up on his barbecue grill with some homemade barbecue sauce. I've also had good success smoking racks, cutting them into thirds, and vacuum-sealing and freezing each portion. Defrost, brush with sauce, and finish on a grill. It makes it possible for me to enjoy smoked ribs when I'm on the road in the winter months. Can you point me to a good website for salmon smoking information? I'll be salmon fishing next week and if I catch enough to take home, I'd like to try it.



Comment on Prime Rib Rub by Sean C.

Wed, 13 Sep 2017 17:51:38 +0000

One of these days I'm going to own a Traeger grill, the combination of controlled heat with long-duration smokiness adds great flavor to virtually every kind of meat. The fact that it's mostly automated is definitely icing on the cake. In my current location I doubt I'd get five years out of one, the constant humidity and salt fog is murder on anything ferrous left exposed to the outdoors, no matter how well painted or coated. Have you tried it on fish yet? When I smoke salmon I use a Little Chief electric smoker, there's any number of great guide books and websites devoted to smoking salmon, with tons of different recipes. The key to getting good smoked fish is the prep work that goes before, the brining and air-drying. There's no point of even putting it into the smoker unless those steps are done right, since the quality of what you get out is directly proportional to how ready it was to go in. Of course, it helps to have super-fresh, high-quality salmon to start with, which is highly dependent on location. My favorite is a dead-simple salt and brown sugar brine combined with a relatively long air-drying period. You absolutely have to form a good, firm "pellicle" on the fish before the smoking cycle, otherwise you get jerky on the outside and mush on the inside, neither of which is fit to eat. Another smoked specialty that I'd love to try is pastrami, which is basically smoked corned beef. Having grown up as a Jersey girl you're probably familiar with the excellent deli-style pastrami you can get at any number of specialty shops back east. The sad examples you see behind the glass at butcher counters in supermarkets out west are pathetic imitations by comparison. Proper pastrami has a crust like a good dry-smoked brisket, but more peppery. It manages to be both succulent and firm at the same time, without being overwhelmingly salty. A heaping helping of crusty, peppery, steaming hot pastrami loaded with home-made sauerkraut and stone-ground mustard on a couple slices of hearty rye bread is deli-lunch-counter heaven, almost worth a trip to NYC all by itself.



Comment on Prime Rib Rub by Maria Langer

Wed, 13 Sep 2017 12:43:55 +0000

I am so with you on that. I often ask for an "end cut," which is just as you describe. Unfortunately, more often than not it's also completely overcooked, even beyond the medium-well or well done stage. But the flavor is there and a little au jus makes it edible. I find bloody red meat absolutely disgusting. To me, it's the texture of the meat more than the color. It can be pink, as long as it's not flesh like or cold. Ick. We'll roast this one in my friend's oven, but the one I made on the Traeger was totally amazing. I lucked out with the timing and everything; I doubt I could make it that good again.



Comment on Prime Rib Rub by Sean C.

Wed, 13 Sep 2017 04:20:39 +0000

For me, the best part about prime rib is the crispy, smoky, crunchy crust and the spice-infused meat and fat layer right next to it. I'd much rather get a few choice chunks off the 'small end' rather than the usual pale, bloody, under-cooked slice off the big end. I suspect I'm in the minority here, as I've frequently watched them bring out a whole new piece of meat at a buffet just when it seems to me that they're finally getting down to the good stuff! Hopefully they're saving all those small end bits for stews or prime rib sandwiches or similar, I'd hate to think they were throwing away the best part!



Comment on Fraudulent Credit Card Charges at Tim Hortons in Canada by Rosaline

Tue, 12 Sep 2017 22:54:54 +0000

Same thing happened to my mother on 09/10/2017 for 59.00 and 69.98 for TIM HORTON IN BUFFALO, NY A RESTAURANT and then A HEARING AID CLINIC NAME CONNECTHEARING IN FLORIDA all back to back charges from 09/09/2017-09/11/2017!!



Comment on Prime Rib Rub by Maria Langer

Tue, 12 Sep 2017 16:55:53 +0000

It's my go-to for beef. :-)