Comments for Braided Bower Farm http://www.braidedbowerfarm.com The adventure continues... Tue, 31 Jan 2012 22:26:03 +0000 hourly 1 http://wordpress.org/?v= Comment on Learning to grow tobacco in Oregon by Peter http://www.braidedbowerfarm.com/2009/06/growing-tn86-tobacco-in-oregon/#comment-50662 Peter Tue, 31 Jan 2012 22:26:03 +0000 http://www.dingoroo.com/?p=1326#comment-50662 Hi Sean. I'm not aware of anyone producing tobacco for sale in Oregon. Seeds, starts, plants, and <em>probably</em> whole green leaves are treated like any other produce, but as soon as you process it by drying, trimming, curing, etc., it becomes a tobacco product subject to a ton of rules, taxes, and paperwork. Maybe you could get a local farmer to raise a patch of it and then process it yourself? That's mostly a matter of having a temperature and humidity controlled area to keep it. I have no idea if it would be legal to then use it commercially...but I don't suppose they give a liquor tax exemption for spirits used in cooking =\ Hi Sean. I’m not aware of anyone producing tobacco for sale in Oregon. Seeds, starts, plants, and probably whole green leaves are treated like any other produce, but as soon as you process it by drying, trimming, curing, etc., it becomes a tobacco product subject to a ton of rules, taxes, and paperwork.

Maybe you could get a local farmer to raise a patch of it and then process it yourself? That’s mostly a matter of having a temperature and humidity controlled area to keep it. I have no idea if it would be legal to then use it commercially…but I don’t suppose they give a liquor tax exemption for spirits used in cooking =\

]]> Comment on Learning to grow tobacco in Oregon by sean http://www.braidedbowerfarm.com/2009/06/growing-tn86-tobacco-in-oregon/#comment-50618 sean Tue, 31 Jan 2012 02:15:07 +0000 http://www.dingoroo.com/?p=1326#comment-50618 Hey guys, just came across your website while searching for any Oregon tobacco growers / farms. I have a restaurant in Dundee, Ore. and am looking for some local tobacco, if possible, to use for smoking salmon. Is this something you could help out with or point me in a direction. Thanks for the time and hope to hear from you. Hey guys, just came across your website while searching for any Oregon tobacco growers / farms. I have a restaurant in Dundee, Ore. and am looking for some local tobacco, if possible, to use for smoking salmon. Is this something you could help out with or point me in a direction. Thanks for the time and hope to hear from you.

]]> Comment on Darn moles and voles? Darn helpful, actually. by Peter http://www.braidedbowerfarm.com/2011/08/moles-in-garden/#comment-50054 Peter Wed, 18 Jan 2012 00:57:34 +0000 http://www.braidedbowerfarm.com/?p=2214#comment-50054 Thanks John! I'm sure mosquitoes feed other useful things...though I'm glad they're relatively rare out here! Thanks John! I’m sure mosquitoes feed other useful things…though I’m glad they’re relatively rare out here!

]]> Comment on Darn moles and voles? Darn helpful, actually. by John Deck http://www.braidedbowerfarm.com/2011/08/moles-in-garden/#comment-48758 John Deck Fri, 23 Dec 2011 13:59:40 +0000 http://www.braidedbowerfarm.com/?p=2214#comment-48758 Awesome post, i feel a fair amount of pain from gopher/mole damage in our pastures but need to remind myself about the bigger balance--- Thinking deeply, one can find the same arguments about coyotes and cougars and the rest of those critters ranchers deem pests. I'm still wondering about the utility of mosquitos though. Awesome post, i feel a fair amount of pain from gopher/mole damage in our pastures but need to remind myself about the bigger balance— Thinking deeply, one can find the same arguments about coyotes and cougars and the rest of those critters ranchers deem pests. I’m still wondering about the utility of mosquitos though.

]]> Comment on One photo can tell you a lot about goats by Walt abramczyk http://www.braidedbowerfarm.com/2011/07/one-photo-can-tell-you-a-lot-about-goats/#comment-48335 Walt abramczyk Mon, 12 Dec 2011 19:33:41 +0000 http://www.braidedbowerfarm.com/?p=2168#comment-48335 \-] \-]

]]> Comment on Thanksgiving by bruce fuller http://www.braidedbowerfarm.com/2008/12/how-to-butcher-a-turkey-at-home/#comment-47340 bruce fuller Sun, 27 Nov 2011 02:06:12 +0000 http://www.dingoroo.com/?p=731#comment-47340 u asked if the turkey felt anything when u slit it's throat. When u sever the artery the blood flow to the brain stops and the turkey passes out from what is called anoxia.( no oxygen to the brain) this also causes anoxic anesthesia which simply means they are pain free because they passed out. we know people are pain free because people who pass out and are hurt from a fall for example, do not remember the incident and say they felt no pain from their injury til they came to. u asked if the turkey felt anything when u slit it’s throat. When u sever the artery the blood flow to the brain stops and the turkey passes out from what is called anoxia.( no oxygen to the brain) this also causes anoxic anesthesia which simply means they are pain free because they passed out. we know people are pain free because people who pass out and are hurt from a fall for example, do not remember the incident and say they felt no pain from their injury til they came to.

]]> Comment on Thanksgiving by Peter http://www.braidedbowerfarm.com/2008/12/how-to-butcher-a-turkey-at-home/#comment-46543 Peter Wed, 16 Nov 2011 23:30:49 +0000 http://www.dingoroo.com/?p=731#comment-46543 Hi Theresa, I'm no expert, but I imagine it would be fine in a properly cold frig for 5 days. We let birds rest in the fridge for 3 days before freezing or preparing. This tenderizes the meat. If it's thoroughly cooked, anything icky that might have been there will be killed anyway. A 10% solution of chlorine bleach...that's not a sanitizing solution, that's melt-your-flesh-off solution! All it takes to sterilize things is a few drops per gallon of water...but I think even that would ruin any sort of food item. I sure don't miss the flavor of chlorinated city water! Hi Theresa,

I’m no expert, but I imagine it would be fine in a properly cold frig for 5 days. We let birds rest in the fridge for 3 days before freezing or preparing. This tenderizes the meat.

If it’s thoroughly cooked, anything icky that might have been there will be killed anyway.

A 10% solution of chlorine bleach…that’s not a sanitizing solution, that’s melt-your-flesh-off solution!

All it takes to sterilize things is a few drops per gallon of water…but I think even that would ruin any sort of food item. I sure don’t miss the flavor of chlorinated city water!

]]> Comment on Thanksgiving by Theresa Hardison http://www.braidedbowerfarm.com/2008/12/how-to-butcher-a-turkey-at-home/#comment-46541 Theresa Hardison Wed, 16 Nov 2011 23:03:46 +0000 http://www.dingoroo.com/?p=731#comment-46541 This Saturday we're butchering our 4 turkeys for T'giving on Thurs. The first - and last - Great Bar X Turkey Endeavor! Your information is invaluable. If we slaughter on Sat. and not roast until Wed. or Thurs. is there something I need to do in the interim? Will refrigeration suffice - or should I freeze them for a couple of days? I'm feeding 40+ people and I sure don't want anyone getting sick. Someone suggested I might need to dunk them in a 10% solution of Clorox & water???? Yuk. This Saturday we’re butchering our 4 turkeys for T’giving on Thurs. The first – and last – Great Bar X Turkey Endeavor! Your information is invaluable. If we slaughter on Sat. and not roast until Wed. or Thurs. is there something I need to do in the interim? Will refrigeration suffice – or should I freeze them for a couple of days? I’m feeding 40+ people and I sure don’t want anyone getting sick. Someone suggested I might need to dunk them in a 10% solution of Clorox & water???? Yuk.

]]> Comment on Thanksgiving by Susie Pedersen http://www.braidedbowerfarm.com/2008/12/how-to-butcher-a-turkey-at-home/#comment-46075 Susie Pedersen Thu, 10 Nov 2011 19:54:46 +0000 http://www.dingoroo.com/?p=731#comment-46075 hi Teri! I want to thank you for this website - it's so helpful. We processed 3 of our chickens and made southern fried chicken that very night and the meat was tough! but tasty. I was afraid to cook the next one that way so I cut up the meat and made a soup which was wonderful - the other chicken is in the freezer. I am bringing 2 turkeys up to my son's house for Thanksgiving and was very concerned about toughness - I see that I should let it rest in the refrigerator for 2-3 days – would it be any longer since turkeys are so much larger?? – Also we have bronze turkeys which are getting huge and also some mixed that are much thinner – I was told they are wild??? Would the process be the same no matter what type of turkey you have? Lots of questions – sorry – I just have to be comfortable taking turkey – I would be soooo embarrass if they were tough!!! Thanks much! Susie aka cooknwoman hi Teri! I want to thank you for this website – it’s so helpful. We processed 3 of our chickens and made southern fried chicken that very night and the meat was tough! but tasty.
I was afraid to cook the next one that way so I cut up the meat and made a soup which was wonderful – the other chicken is in the freezer.

I am bringing 2 turkeys up to my son’s house for Thanksgiving and was very concerned about toughness – I see that I should let it rest in the refrigerator for 2-3 days – would it be any longer since turkeys are so much larger?? – Also we have bronze turkeys which are getting huge and also some mixed that are much thinner – I was told they are wild??? Would the process be the same no matter what type of turkey you have?

Lots of questions – sorry – I just have to be comfortable taking turkey – I would be soooo embarrass if they were tough!!!
Thanks much!
Susie aka cooknwoman

]]> Comment on Thanksgiving by Peter http://www.braidedbowerfarm.com/2008/12/how-to-butcher-a-turkey-at-home/#comment-45908 Peter Mon, 07 Nov 2011 14:43:36 +0000 http://www.dingoroo.com/?p=731#comment-45908 Hi Karen. I don't remember the exact timing and pressure, but we pressure-canned a lot of the turkey meat and were still eating from that two years later(!) I thought it might lose texture in the process, but it was just fine. I'm pretty sure we got the timing/pressure settings from the Ball Blue Book. Hi Karen. I don’t remember the exact timing and pressure, but we pressure-canned a lot of the turkey meat and were still eating from that two years later(!) I thought it might lose texture in the process, but it was just fine. I’m pretty sure we got the timing/pressure settings from the Ball Blue Book.

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