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Thank you. Yeah, i'm not exactly sure what i'm going to use the window area for or if I even will just getting it prepared just in case.

Thank you it's definitely a process I would love to see pics

@backyardfed2469 I agree we just have to add 2 doors and our water filtration, but that has nothing to do with canning.

Thank you, they rehydrate really well. I'm not sure how they would hold up. If I cook them in Chile. I will be finding out in the next couple of days. I'm going to try it. I think it will be fine just as long as I add them towards the end.

Low and slow is definitely the way to go. It is actually a very tough piece of meat if you don't do it low and slow. I rub mine down with seasonings. And leave it in the fridge overnight uncovered. Take it out of the fridge at least an hour before cooking to let reach room temperature and pat it dry. I usually set my oven at 225°. I will rap the entire brisket in aluminum foil. Only taking it off for the last 45 minutes. At this time you can raise the temperature in the oven. If you want your fat to be crispier. I will cook it about 1 hour to 1.15 per pound. Fat side up Until the internal temperature reaches somewhere in the 180 to 185 range. Let the brisket rest for at least 1/2 hour before cutting. P s. I recommend starting to check the temperature about an hour early. Just to be sure.

@@backyardfed2469 Thank you! Do you wait for the temperature to reach 180 range to remove from foil, and continue cooking it to the 200 range? Or do you stop cooking it right at 180 range?

@ShoeBoyReview I remove the foil at 145° and remove the brisket at 180°. Then let it stand for at least 30 minutes. The internal temperature will continue to rise.

@@backyardfed2469 Oh cool! I thought brisket has to reach 200-205 before removing to be tender. If you raise the oven temp after removing the foil like you mentioned, what do you raise it to?

@@ShoeBoyReview I usually do about 350°.

Thank you

Do you look for mushrooms? My favorite are hen of the woods.

Lol 😆 That is correct. I didn't realize that I had missed spoken. Thank you for pointing that out.

Thank you

They really do. And I love how each of them have their own individual personality. They're so fun to have.

I love watching them run when I call them.

Thank you

I will try to get a how-to video made for you soon.

Yellowish is normally fine. If they seem watery at all, they are most likely going bad. Did they give you a reason for not liking the eggs.

Spazz would be the perfect name for the little one.

She is a cutie.

The mom does seem kinda like a diva

Stinker is a good name for the little one because she's definitely a stinker.

They called her ginger where we got her at, but she didn't seem to respond.

Those are both supercute names

Those are cute. We are going to take a couple days and get to learn their personalities and then we will decide.

That was actually our original thought. But I think we are going to take a couple days and learn their personalities

Those are super cute names

You're welcome 😊

I'm so sorry to hear that

Thanks, I really enjoy them. Do you have chickens?

I can do that sometime. You just add water into the Pan and start mixing. As you are warming up. I usually cook it until the consistency of the water and sauce is where I need it, but I will make a video for you at a later date. Thank you

I don't think they had Alfred away back then.

I am assuming you would have to make some adjustments either in the heating cycle. Or freezing cycle. But I haven't checked. Because I have seen RUclips channels do the same and it seems to work for them.

Thank you

It's my pleasure. I'm just glad somebody enjoys them as much as me.

Yes they do 😋

There are a lot of fun.

I am glad to see that I am not the only one who cooks for their chickens.

No not even a little bit

They get delicious snacks pretty much daily.

It is a candy bar 🍫 Covered in chocolate with a hard marshmallow feeling. They are absolutely amazing freeze-dried.

He's a good boy

Thank you Unfortunately, he is getting up there in years. He is 18 now.

That sounds amazing. Unfortunately, we did not make any jams or jelly's this year.

They might get a little spoiled.

I am so sorry about that. I've got sound on my side. I would try to replay.

@@backyardfed2469 I was just giving you a hard time. You hear with your ear 👂. Just like there, here ends with an ere.

@gdi24-7 😆 🤣 😂 I didn't even notice that's hilarious. I use voice text and then I don't even notice if it does something wrong should look a little bit harder. Thanks for pointing it out. It gave me a good laugh.

Wine cap, you can find the myselium online from several Different places. You can put it in your gardens during the fall or spring They live off the wood chip mulch. Super Hardy with a good flavor.

@@backyardfed2469 thanks

The Pico turns out delicious every time. I've done it a few times now. Rehydrates amazingly. But yeah, I do think I need to dice them up. I was going to make it all in to powder. The reason I left the skins on it. The skins are full of nutrients. But it obviously did not work.

Yeah, that's pretty much what I was thinking. But it will still make good compost, I guess.

No, it doesn't really affect the flavor. You are basically just blanching them. Boiling them will help them from drying out. I would normally saute them in some butter and a little bit of garlic or in breading with cajun seasoning then fry them. But fresh mushrooms just don't freeze well.

Thank you. I really enjoy having them.

Yeah I was pretty confused the first time I seen it

I would love to share

It's supposed to rain for the next few days. I'm really hoping that helps resolve the issues. It would be nice to be able to bring them back

@@backyardfed2469 That will work aswell 😉🙃🌧

I'm hoping so not good at just giving up. I will try my best to get them to recover.

That would be awesome thank you

Thank you