Это видео недоступно.
Сожалеем об этом.
Episode 19: Weird foods We Eat Since Living This Homestead Life
HTML-код
- Опубликовано: 16 авг 2024
- This week Al, Ben and Jason talk about their week and "weird" foods they have ate since living this homestead life.
Sow the Land: / @sowtheland
Lumnah Acres: / @lumnahacres
Hollar Homestead: / @thehollarhomestead
Homestead Shop Talk is a weekly audio podcast hosted by Jason Contreras (@sowtheland), Ben Hollar (@thehollarhomestead) and Al Lumnah (@lumnahacres). Three dudes with different homesteads talking about homestead life, content creation, growing a homestead and building a life worth living for. Thanks for listening!
#homesteadshoptalkpodcast
Al, Ben & Jason, sorry to hear that viewers are so negative and perhaps even unkind when you are make video content on the Channel. I appreciate all three of you and for all the hard work on your Channels. It's always good to be challenged in different ways. Blessings to each of you and to your families.
Most are not and they have a laugh at the armchair critics.
I don't have iTunes Jason but I still love listening to you three chat! This was definitely interesting. As a wife and a sister to hunters I have tasted many a wild game in my life. Have a good week!💖
I disagree Robert...Ben had a good thing going and yes, we all can move on and watch something else, but hopefully the negative will turn out positive for his family. Love Sow the Land" Jason so down to earth.
"We had a groundhog friend that was trying to live under our chicken coop, so we ate him"...this is how our children tell their friends about this story. The matter of fact tone of voice is hilarious.
You mentioned Groundhog, one of my friends told me that when anyone had a problem with a Groundhog messing up their lawn all they had to do was to go to a local lumberyard and to go into the back where all the millwork was being done and just mention that you were having a problem with the Groundhog and also mention where you live - your address. Within a few days you will not have a Groundhog problem again because the workers at the mill considered it a delicacy. Keep up good chats guys - I really enjoy listening to your stories.
Funny story about mountain oysters. Doctor was teaching some med students how to do a vasectomy. So they gave the bull, in this case, lidocaine. Then , decided they shouldn’t let the mountain oysters go to waste and cooked and ate them. Apparently lidocaine is not denatured by cooking and they all had numb mouths after they ate them.
Hi, Al, Ben, and Jason! It’s always good to see you three together.
You are all settling into your conversations and so much more relaxed now guys and it’s getting funnier. Loved the groundhog story Ben and hearing Meg laugh in the background. 😅
In Scotland it's Black pudding, it's all down to your seasoning, so as an apprentice butcher back in 78-80 I was elbow deep making it. Enjoy
Jason you are such an asset to this group of men You have that little boy heart always ready to try or show your deeds from start to finish I loved your fence venture. Ben you are the most disorganized but that is because to many pots on the fire that is good for this show. Al you are a step above and try to set us all a bit above the normal... And a great business guy just missed out coffee last week and then this week wouldn't accept my input with very same from a couple weeks ago I am sure trying I love the mild roast coffee. Good job you three musketeers . Love this brain storming...
I would describe them differently. Jason is possibly the most artistic, which I would love to see him implement more on his homestead (because we all know how everyone holds their breath waiting on my opinion for how they should run their lives😂) Their first homestead he had a wonderful looking kitchen that had some of his touches which made it different from everyone else's. He also embraces his city roots instead of pretending he has all the skills he would have if born and raised in the country. His joy at being able to use an old saw or getting his mini truck or the surprised excitement of being able to successfully complete a job that he wasn't sure he would be able to do.
Ben is the true Mcguyver of the bunch. Look at the things he has made mostly made out of spare parts he has on hand. He can look at something and he'll say, "I can do that." And he does it. I have a job that I could never do myself because of lack of any mechanical understanding that I would love to give him $30k to do for me that I have total confidence he could do successfully even though I am pretty sure he has never done before. Wish he were my neighbor.
Al is probably the most organized with his planning, materials and time. He dreams big and has what it takes in initiative and skills to accomplish those dreams. He takes the time to learn what he doesn't know before he starts.
I grew up eating head cheese sandwiches which we never put cornmeal in. Back in the early 60s Oscar Meyer even produced sliced headcheese right beside the bologna. Not as good as homemade. Tongue and heart were a couple other meats we used for lunch meat because of no fat and the consistent slicing texture.
I grew up eating kidney stew and would occasionally make some as an adult. I always offered some to my children but being city kids were too grossed out to try. I stopped eating any organ meats from the stores after the organs became so diseased (light brown/yellowish livers and kidneys with growths).
Do any of you eat beef cheeks? Extremely tough because of all the connective tissue but if you cook in pressure cooker or even slow cooker with some onion cooking until onion disintegrates it not only falls apart but makes its own gravy from the combination of those onions and the connective tissue that has turned into a gelatinous thickener. The flavor is more pronounced than any pot roast. The only place I have found it is when you find a store that also provides tongue but many times with Hispanic labeling.
@@bettypearson5570, I use beef cheeks to make Barbacoa, I love how gelatinous and tender they get. I wrap in aluminum foil with just Salt and garlic wrap tight and cook on low heat (oven or bbq) makes wonderful tacos. I get mine at a Mexican Mercado. I like the way you describe these guys the most. I hate telling someone they aren’t organized or any kind of comment that doesn’t lift someone up or compliment them..
@@sallyburkett-caskinette8723 most the time I serve mine over mashed potatoes but yours sounds yummy also. I don't eat that much Mexican style food I think just because it wasn't something I grew up with. Had my first on a trip to California shortly before I turned 17 and while I loved it and have enjoyed it since then I'm only ok on cooking it and I rarely go out to eat.
I think these 3 men each have enough skills that you could have a dozen different people comment on what they think are some of the impressive skills and we could easily come up with a dozen descriptions that were all different.
@@bettypearson5570true we all have opinions…I live in San Diego so we get Mexican all the time..😊
Ben is totally McGyver!! He is pragmatic and creative. Ben has a work history that helps people see they *can* do the things they thought were impossible.
Jason is an artist and what he does is high quality.
I havent seen Lumnah’s show yet but I will subscribe
I grew up eating squirrel, rabbit, elk, moose, duck, pheasant, groundhog, pigeon (hand raised not parking lot), deer, quail, etc. If you know how to cook it, it is delicious!
My grandparents raised 14 children in the foothills of NC and fed them on groundhog, squirrel, deer, rabbit... anything they could get. If you think about it, they're just as edible as a chicken or a cow. It's just that we're conditioned to think that only certain animals are for eating.
Jason,from a life long North Carolinian. Around here it really doesn't matter what other people say. Build it the way YOU want to. That's why I like calling North Carolina home.
Squirrel is the original meat for Old World Brunswick Stew.
😮😊 Jason, all those who give advice, maybe they are offering ideas, but have no tact in delivery 😂
I grew up on eating rabbit and squirrels my favorite way to good them is fry and cook down in gravy. So good. Have y’all ate turtle or frog legs?
Good info for solar. People don't know that there can be powerburst. My Dad was a carpenter. While working on a new house there was a surge at the pole as he was using the power saw and cut a finger off. I also wonder, all the time, if people who tell you that you did something wrong if you ask them where their instruction book or instruction videos are?
Al, when you and your daughter ate a cooked Beaver-that was some grossness or I mean 'weird food' to think about! I was team Gina all the way on that video!haha!
I remember this... I never had Beaver. They are fun to watch
Coq au vin quail! Yum. The best ever! Also rabbit stew! The most delicious. I'm fortunate. Our Bashas has these farm raised.
It's pretty easy to be an expert when you don't have to meet the person you just got snarky with in person. I bet a lot of those people who have a lot of snippy advice don't have wonderful self esteem. There's a lot of us who truly appreciate and greatly enjoy your videos. Hope you always can hold that close to your heart, all of you.💖💝💜
Grew up on a farm in the 60's. In a multi- generational home. We ate or tried to eat everything. Somethings I know how to cook better than back then.
Great job guys. You are doing a good job with the subject tonight.
You guys are so fun to watch! You're the bomb! Calf liver is delicious when cooked the right way. Passed through flour, fried on both side and add onion and some water to make a gravy. So easy to cook and delicious! Let me know if you try it.
I'm in the UK, and when I was a kid (many many years ago lol) my Mum used to give us sheeps hearts. They were a cheap piece of meat in those days. I liked them, but I remember thinking they were a bit hard work with grissly bits, delicious though. We also used to have Ox tongue. I've tried rabbit but it made me gag, rather dry meat to me. I guess it's just what you're familiar with! ❤
One trick that works great for dry meat - pre- soak in buttermilk!
Ben, my friend's dad said that groundhog was his favorite meat. I am not adventuresome when it comes to food. s y'all say...it is a mental thing. Thanks for sharing your stories guys. I am waiting for one of you to do a stuffed beef heart. (Another thing I didn't eat) My mom would stuff it with bread stuffing and bake it. She also fixed tongue as well. I did like that in a sandwich. Looking forward to next week #20 video. Y'all have a Blessed week.
You missed out on the heart. It is very lean beef and very tasty.
@@stephaniewilson3955 I think I would probably try it now if someone else cooked it. However, in my area of Va. I have not seen organ meat for years and years.
How about foraging? Mushrooms?
In Massachusetts we have a 'Colonial' Village . "STURBRIDGE " that preserves the old ways. It is a real education, and really makes you appreciate your ancestors! 😮
Al, l hear bever tail is the best❤❤❤❤lov3 to Gina. How's she feeling? We'd love an update. Can't wait for more cooking from her. & Olivia back in the kitchen with you!
We have a ground hog that we've tried to get to move somewhere else but now that I know they are edible...... Thanks, Ben.
Great job to the discussion today. Butcher in the early fall/ winter when it’s below 40 degrees.
We just replaced our fence on our property. It literally took me several months of mulling over ever aspect of what type of fence we should go back with. My advice is to be very sure about everything before you physically begin the project. Its too expensive to say later, I wish I had done this or that instead. We are older so I knew we were going to hire a company to install our dream fence. Our patience paid off. Like you, each of us would be driving and glancing at fences. Picking up ideas, tips, etc of what we like and what we thought we'd need. Now we need to wait a couple of months before we can put any stain on it.
Man I am always amazed at how good these chinwags are . . . Jason your experience with the whip saw, remember that was how they processed lumber before sawmills, all by hand, imagine cutting the lumber for a house and barn. Don't worry the groundhog Ben, Doc Watson had a great song about one. Cheers.
I had rabbit once. It was fried like chicken. I couldn’t tell the difference
Love listening to you guys a few laughs is always a good thing. I am a California guy born and raised transplanted to Ohio 33 years ago. I've had many a story told and like you Al often thinking what? No Way. When you said Scrapple wow that brought back memories of a lost friend we had for over 40 years here in Ohio. He would talk of Scrapple and I just couldn't wrap my head around that. Loved hearing his stories so foreign to my California up bringing. Do you guys remember Tom and Ray from "Car Talk". Wow I loved those guys and so enjoyed their radio show something I looked forward to all the time. Keep up the show guys I think your onto something very enjoyable. Thanks for sharing
Love the podcast guys! I did eat lunch while listening. Poor decision on my part, but I stuck it out 🤣.
I want to try in 2024 curing ham! Thanks for the inspiration guys!!
For a straight fence, set your corner posts, tighten a masonry string between them as a guide for the rest of the posts. . . Our neighbor is like WOW HOW DO YOU GET IT SO STRAIGHT 😅😂
This reminds me, I have a beef tongue in the freezer. I need to cook it up. Next week, I will.
Jason, don't go with the company where you pay the company. They have interest rates in there that are astronomical. You'll end up paying 3 times of what it would cost you in the first place. I speak from personal experience.
I agree. Friends fell for it. They are paying through the nose. It's better to buy the wire, stand for a ground mount, then the inverters and charge controllers, then buy your panels & batteries to get the latest & greatest available. Buy them outright a piece at a time if you have too. But buy in that order bcuz you don't want the panels & batteries sitting around. First of all bcuz your warranty would expire without even getting to use them.
Try a smaller system first to see if you & your lifestyle are compatible. Some people just waste way too much to have solar work well for them. Or maybe just a system big enough to cover your fridges & freezers. If your well is a 240, you'll need a split phase system. If it's a 120, you can use a single phase. Then you need to make the decision how many volts you want your system to run on, 12 or 24, or 48. Bcuz that will determine which charge controller you buy & which inverter. Just make sure they are pure sine wave, not modified.
👂! I have eaten a lot of stuff. Mountain oysters would top it all. Very delicious!
Back in the 1970 when I was a kid, you could go to the butcher and get tongue, liver and heart. That was a staple in our house at least one a week for all three. Beef Roast and roasted chicken for Sunday dinner with my Grandmother.
Fabulous job, guys!! Keep it up!!
I Love blood sausage. I grew up in Germany and it’s a common food there.
Wow, we have tons of marmots. Never thought they'd be edible! 😂
Enjoy!
Wow! Where to even start with comments. I lived in Spain and Portugal a while and cured pork ( jamon Iberia ) is everywhere. It is especially prevalent around the holidays as it is considered a very special gift. You see it by itself or on the stands sold with the stand and a knife like you saw online. As to liver I don’t particularly like it but I remember my dad and his friends eating venison liver the day of the kill. I think this is a tradition that goes back to the early settlers and maybe even the native Americans. As to eating brains my mom cooked them with scrambled eggs when I was a kid growing up in the 50’s. Yep I’m that old 😁. One of you said people ate some of these things as delicacies. My take is they were cheap and people found ways to make them tasty. Good video guys. I look forward to these but this one rang a lot of bells.
No need for fencing police. You've got Al on your Podcast. You pick the topic and Al will tell you how to do it.
I love the 3 Amigos! ❤❤❤ Jason, you have beautiful teeth! Good vid! ❤❤ Nurse Judi in Scottsdale AZ and Eucharistic Minister. Many prayers 🙏🏻 for you all!
Love the idea of that book Jason! And love that comment Al, about "Arm chair quarterbacks" (could b the title!) with that saying from Ben about the pigs - you guys should collaborate together on that book it'd be a bestseller among not just the homesteady community! Lol!
You three are incredible!❤
I'm a country gal here in NW Pa. As far as your question about what your viewers have eaten, I grew up eating wild game. I've had a lot of groundhog, wild and tame rabbit, beaver (our town used to have a beaver fest type event with beaver being served), dove, wild turkey, squirrel, white tail deer, black bear, wild duck, Canada goose, and later after I got married I got to have snapping turtle, mule deer, antelope, moose, wild boar, buffalo, and I'm sure there are more I could add to this list if I took longer to think about it. I didn't include the normal farm raised chicken and pigs, or the various fish we have caught like steelhead lake trout, regular trout, walleye, chinook salmon, musky, and other smaller game fish. Living country does have its advantages in more than one way.
This was great! Carrots for me, Al. I must grow more carrots next year. Even the "organic" store bought ones are awful in comparison. Our dad brought home various meats when we were young. I remember lots of pheasant and deer. There were some mystery ones too, Ben, haha. You guys are doing great.
I’m betting you could get processed quail in a Christmas catalog. Ben, I have two ground hogs here in my sububurbia paradise. If you ever make it to NM, let me know and we will cook them up to feed your family and mine.
Lonzas, coppas and hog head cheese! YUM! I learned some things. Thx guys!
I love eating ground hogs. Young ground hog is so tender and tasty. I was raised eating what we grew or killed. The only grocery store items were flour, meal, sugar and peanut butter,
I like the challenge- i have eaten organ meats- as long as I know the farmer. While I listen I am cooking some beef heart with a variety of veggies. Growing up my Dad had a hobby farm. Tongue is delicious pickled- YUM! I lived in Nepal and we started in the morning with a water buffalo- a really mild meat- and canned it all and had it completely processed with a crew of about 10 folks- by nightfall. Pressure canners were going for hours into the next day.
No regrets Ben. If we don't try different things, how do we know? We all know what others have tried and lived to tell about it. I never liked liver from a child. But I did try it. Bonus is food security knowing you can harvest what's around you in the wild.
That audiobook I would buy Jason. 😂😂😂😂
Groundhogs are also known as whisle pigs. Enjoy ❤️
Sweet tasting dirt plant 😂😂
The best!
I used to work I. A deli department of a store and we always had to ask the biggest woman in our department to cut it. You have to be so strong to push it through the slicer.
Headcheese is amazing. Love a good vinegar with it on black rye bread (roggebrood).
Really disgusted! But interested! Craziest thing I’m going to try is a baguette that got extremely dry and stale so I turned it into bread pudding with some fresh raspberries and some homemade vanilla cream sauce. Yum! Lol! 🥰❤️🙏🏻🇨🇦🍁
When I taught in a remote location [rail access only], we would get on the radio and call down the line for beaver, moose, rabbit. Skip the Dishes in the 1970s
In SE Texas and of course, Louisiana, we love some Boudin. Chicken liver is a key ingredient. So tasty when grilled.
With all the negative comments, they can say what they like, BUT, Your living the life. So do it your way...Love watching all 3of your channels guys.
"my favorite sweet tasting dirt plant'....lol Ben! (regarding beets) Feel the same! Still love seeing you fellas together and hope you continue!
Liver mush is made with corn meal, broth, and all the parts, liver, head, feet, kidney, and even lungs. Grind up the cooked meats in the sausage grinder after you finish with that. Cook the corn meal in the broth, add the ground meats, and pour it into large pans to chill. It is then cut into small loaves and wrap and freeze. That is how we made it in central NC.
Jason If you’re looking for backup electricity and you have access to natural gas go with a generator.
Have raised and eaten my own quail, duck, goose and chicken. Had a local give me a pare of pheasants he had shot. Hit a rabbit in my car just this summer. Saw it lying in the road in my rear mirror. Hesitated for just a second, then put on my hazard lights walked back to the rabbit and chucked it in the boot. Made a very nice stew. 🐇🍲
I prepared beef tongue a couple of years ago for the first time and loved it!
AT my last home, I had a wonderful fig tree, and my new place I dont have one producing yet, its such a pain finding fruit at the market or even farmers market, even in season that isn't boring standard banana, apple, orange, etc. if you live in a big city you can sometimes find a little more, but man I look forward to my figs getting large enough to really produce.
Ive had hog brains scrambled eggs tastes great rabbit stew also good but im 75 and you ate what you were given people need to try things that they never would try i love pickled pigs feet lol enjoy your topics
My husband has probably eaten all that you talked about except the beaver. He worked for a German butcher shop in high school and they had a lot of what you guys were talking about. We also used to go camping with a couple fro KY and you never know what you were eating. One time it was Opossum.
Great video guys I really enjoyed your topics today. As growing up we always butchered the cow pig, I grew up helping with chicken butchering. Oh I did not like those days we did 25 to 30 a day until we had 120 so chickens done.with no air conditioner, we did it under the trees for coolness. We used water from the well to cool the chicken. With tough days.
Fencing police comments 😂😂😂
Loved the bit about the sawing at the historical day 😊
I've had possum before. It was delicious, it tasted like pork. Down here in South Carolina we call it liver pudding not liver mush and I ate some today mixed up in my grits. My local butcher shop makes the best and they don't put rice in it.
What you call head cheese, sounds like brawn in the UK. Very old dish. Your scrapple sounds delicious.
I had to pause the video and go put some beef, garlic and onion in the crockpot lol. About to add potatoes and Brussels sprouts. I’m going to let it cook while I go play in the yard. I’m from the New Orleans area, so I’ve had a nice variety of food in my lifetime. I can’t think of anything I don’t like, it all depends on how it’s cooked✌🏻People hate sauerkraut because they don’t rinse it and cook it around a pork roast with black pepper. It soaks up the pork juices and so good. I’ve had turtle, rabbit, deer, quail, I don’t think I’ve had alligator yet, crawfish is awesome, oysters, squid, duck is so awesome. Even anchovies are good in a Caesar salad dressing. Something new I eat is dandelions, great in
smoothies. Liver is good in Cajun Dirty Rice (it’s the dirty part shhhh lol). Spices matter!!
I've tried most of your list of foods and really liked them, except Qual they probably taste like chicken but are just too small to mess with.I've heard alligator tail is fantastic but haven't had the opportunity yet.
Anchovies are really salty & I don't do a lot of salt. They remind me of sardines & they are a no-go for me.
Mountain Oysters (beef testicles) are a great thing to eat!! We dip them in egg wash and bread them in crushed saltine crackers then deep fat fry them. Many people have Mountain Oyster feeds after their calves are worked.
Hey dudes. Really enjoying these talks. 👍
This has been a great video, both educational and fun. I have tried everything you mentioned today except Beaver. Jason hit it on the head with the statement regarding the people watching Ben and Al had
Didn't finish my sentence. Ben and Al had recipes for all type of animals. Worked with a fellow from WVA onve. He always to a few days off in the Spring to go home for Ground Hog and Scallion festivals.
I think they are called ramps, aren't they @@reggieedmonds5325 ?
Beef liver is huge!! Al did a catch and cook video a long time ago.
At first, I didn't think you guys were going down the "rabbit" hole. "Pun intended". Y'all were talking veggies, and I was waiting for the weird meat segment. Good for you guys. Though - I probably have you beat. I was raised in South Louisiana, (I mean bayous near the gulf south). And people there eat pretty much anything. So, my experience includes things like possum stew, turtle soup, frogs' legs, alligator, squirrel, rabbit, nutria, snake, etc. Now I have to buy alligator if I want it - LOL, (Some in my freezer right now).
Those 330 rolls of fencing are very heavy and hard to unroll. The knots tear up your hands and gloves. I like them tight but tend to mess up the fence. Almost think it is better to unroll it and tack it up then pull it and not worry about getting it super tight. I’m sure you will come up with a good way of doing it. Every fence has it’s own unique needs. Fencing is hard work but I like having a physical fence on perimeter and a place for new animals or if they need confinement for some reason. I also like a corral but Im not able to man handle animals. I also want to be able to raise animals when I’m very old so am working on systems to get there
My grandfather was a pork butcher (pork was the staple food of the peasants in the UK for centuries). I grew up with black pudding (blood pudding), white pudding (oatmeal and pig fat) and pork delights. I never have found a black pudding as good as my grandfather's. I remember it as blood, finely chopped fat and herbs. (I am sure one was mint but it was subtle. The intention was to enhance the flavour of the sausage.) Of course it is best served reboiled as a whole rather than fried in slices.
Hungry and disgusted, and I will not be trying anything new. I’m not a big meat eater. Ben, the groundhogs in our yard are very destructive and I would eat them if I could. This was another great topic,guys. 🌹❤️ NJ
Fryed liver so good,,,,never tought someone would know about head cheese,,,,head cheese on toast so good,
Liver pâté is a delicacy, it’s delicious my own home made one is the best. But you can get it cheap at most stores, un Australia and uk , my kids grew up in it on toast. Yum
Hog testicles ( Rocky Mountain oyster’s) when skinned leaves you with a large piece of meat similar to tenderloin. Slice thin and deep fry serve with cocktail sauce or spicy mustard. I used to serve them in my bar for free snacks.😎
Hi Jason, We live in Hawaii, totally off grid. Hawaii has a program, much like what I have seen on the mainland. They give you solar panels but not batteries. You sell your power to the grid at their lowest price and you buy it, if you need any power your panels are not generating, at the highest, high volume price. You do not get to store any power yourself. Usually the contract is for 15 or 20 years and by that time you usually need to upgrade/repair. It is really a bad deal for the consumer. We have started small and bought a couple of batteries and 4 panels in addition to inverter and charge controller to begin with. We will be adding to the array as we go forward. As you live off grid, you will change how you want to arrange your personal grid. Many people here have several separate grids. Such as not all the freezers are on one grid so if one goes out you still have the others up and running. Solar power is awesome! Go for it! it is so worth it, both financially and for your independence. Blessings!
Cog Hill Farm RUclips channel has built a lot of woven wire fences through the years and they always go into a lot of detail about how to do it. They're pretty clear and interesting.
Up here in Maine, we have a "roadkill cafe" food fresh off the grill !!!
I have a 10 kW system with 30 solar panels ground mount. We do have the system where you sell your power to GA Power all day and use their power all night. We make enough power so that we break even most months and pay less than $20 in fees and taxes. We have had this system since May 2022. What we are saving is enough to cover the payments on the panels. This month, the power rates are going up, but we should not see any change in what we pay.
We also have a small battery backup system of 10 kW that we can switch to if the power goes out. That required special wiring, and it is not automatic. This is enough to last us 1-2 days.
I am thinking of adding those EMP protectors like you have, Al. That seems like it is a cheap way to protect your home and your equipment.
Once before, I asked if one of you had ever “planned” a project “with” your audience.
Start with a video telling audience what you think you need. Ask what they have done, ask for their material lists, drawn plans, etc.
Get all the suggestions first!!!
That Heart Square sounds wonderful! We have something like that at a place called "The Little Log House Pioneer Village." It even has an old jail and they have a power show each year with old cotton power belts to run things. They even have old tractors that are two stories high! I'm glad to hear that Ben and Jason both went to that event. I like the idea of the woven wire fence Jason. I hope you don't get too many weird comments. I'm glad you have the EMP shields to protect your solar power system Al! Even the generator circuit is protected! I know a YT channel, "Tiny Shiny Home" that had their system wrecked by a lightning strike. The not having power when the grid is out is why I don't want solar. You just feed the grid and they put holes on your roof and you have to pay them for the system! I eat nasturtium blossoms in salad now because Stacy of YT channel "Off Grid with Doug and Stacy" said they were edible. They taste like a mild radish and are delicious! That's the weirdest food I've started eating since doing homesteading. That is so cool that you can do your own specialty meats. I'd rather do it myself too! Avoid those nitrates! My husband raises pigs just for the bacon! Meat birds are nice to have. Yes, the homegrown vegetables do taste sooo much better than store bought! I had rabbit and it tasted like chicken! Yum, groundhog! Process your animals right away. Good to know. So a deer or cow has to hang. We have to step up to larger animals at some point. I think the rigor mortise has to go out of the meat before you put it in the freezer. Pickled tongue? I'll have to try it. Thanks so much for this episode guys!
Growing up we had bear, moose👏 so the adventurous side was there and during travel tried brain, shark, ox.
Love goat😏
I've had shark & goat and they are both good. Ox would be similar to beef , but I've not had it.
Brain I'm not sure if I could get it to go down. I know liver won't. I've tried many times. But I like the sauted onion most fry with it. And I like the gravy.
We installed a 'net-zero' solor system a few years ago/ It has, so far, been net zero but for solar power in a blackout we would still need to install a battery system. The system without battery has to have a breaker so that the linemen working on the system to restore power do not get electrocuted from us. I would recommend a fully off grid system such as All is doing. If you can afford to do it.
We used to eat blood sausage when I was a kid. I liked it a lot. My mother had a lot of sausage she liked to eat that were her ethnic foods. There was a testicle dish we ate at easter as well.
This was a great topic!! My dad was a real connoisseur when it came to diet, also a pretty good hunter, and I don't think there was anything he wouldn't try. I grew up in Texas and Florida and there was always something to try. I absolutely love a good ribeye, but barbacoa and lengua tacos run a close second. This video actually made me hungry. Definitely my father's daughter!
I am starting after watching this episode. Pulling out chicken liver pate from the freezer to satisfy. Great episode guys. Keep it up
Awesome podcast guys Jason watched your video on fence building this morning you did a great job Ben cleaned up around his place so he could butcher his animals did a great job and Al did a great job with his shop build
The best podcast yet lmao!!!
What a fun talk. Now I an hungry.lol Tongue is delicious. So is fresh liver. No kidneys thanks. Lol. Have any of you tried making French fries fried in100% lard? Yum.
Hey Gang 👋Allways great to see the Three Musketeers 😊
Waiting for a LIVE PODCAST, Q/A?
Al, great COFFEE PLUG from Wonderful Off Grid Alaska
Jason, the wire you're using is 9 gauge, 6 gauge is easier, but if you have ample supply, use it 😂
Ben, you are blessed with hard working boys that work for their dinner, nice to see, give them a huge hug, and sis
God's Good Blessings to you and your beautiful family keep up the great work love U guys XOXOXO stay safe and healthy
Happy trails. God bless.
Fresh sheep liver is the (good) thing got to experience due to farming my own, can't buy that in a store (at least in my town). Kidney too, but I'm in no rush to have that again.