Eric Salop
Elite Member
Thermometer says it was frosty last night. Hopefully the weeds will soon get the idea that their chance to take over the the grass is over until next year.
Good to have you back L4N.
Very nice looking island top Ron. Don't go spilling that 1st, 2nd or even 3rd cup of coffee over that while catching up on TBN.
Alas, I'm a little too far away to taste your chicken while fresh farmer. Thought of you as I was flicking between tv stations last night while waiting for the fire in the room to draw and came across a program about chickens. The farmers were caring, regardless of the number being produced. They showed a state-of-the-art processing plant too. I hadn't appreciated the difficulty in cooling down the carcasses, with it taking up to 3 hours to cool in chilled air (chlorinated water immersion is not permitted in the UK). With so many birds to cool, it's not a simple case of putting them on a hook and waiting, they have to be constantly moved for the heat to dissipate. With tens of thousands of chickens per hour going through, it results in miles of bodies all simultaneously swinging through the air at high speed, quite mesmerising :confused2: The cooling building was so long, it reminded me of steel rolling mills or an old rope factory.
There are 10 pheasants in the bottom of the field by the house, no doubt all escapees from a commercial shoot. Mr fox is more of a threat to them than my little 28 gauge as I like to see them strut around and anyway - my wife prefers chicken
Good to have you back L4N.
Very nice looking island top Ron. Don't go spilling that 1st, 2nd or even 3rd cup of coffee over that while catching up on TBN.
Birds leaving tomorrow and Monday. So maybe you guys will have some fresh chicken to eat.![]()
Alas, I'm a little too far away to taste your chicken while fresh farmer. Thought of you as I was flicking between tv stations last night while waiting for the fire in the room to draw and came across a program about chickens. The farmers were caring, regardless of the number being produced. They showed a state-of-the-art processing plant too. I hadn't appreciated the difficulty in cooling down the carcasses, with it taking up to 3 hours to cool in chilled air (chlorinated water immersion is not permitted in the UK). With so many birds to cool, it's not a simple case of putting them on a hook and waiting, they have to be constantly moved for the heat to dissipate. With tens of thousands of chickens per hour going through, it results in miles of bodies all simultaneously swinging through the air at high speed, quite mesmerising :confused2: The cooling building was so long, it reminded me of steel rolling mills or an old rope factory.
There are 10 pheasants in the bottom of the field by the house, no doubt all escapees from a commercial shoot. Mr fox is more of a threat to them than my little 28 gauge as I like to see them strut around and anyway - my wife prefers chicken