I had no clue

eelgrass

eelgrass

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That blacktail deer ate squash until I saw it with my own eyes. I cut these two off and then took a phone call. A half hour later I caught him red handed. This is why I can't have nice things.

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Most years the mule deer move into my yard a couple weeks prior to Halloween.
My wife likes to set five or six pumpkins on the front steps of the house to satisfy her “whimsy”. (Drives me nuts.) Then she “makes” me haul them off after Halloween. I usually procrastinate until she throws a fit.

So I walk out one morning a couple days after Halloween and Son Of A Bit....... there a busted up pumpkins strewn from the front door to the side walk. Not just busted but busted in large and small pieces and scattered everywhere. Immediately I’m cursing the neighborhood kids an vowing to put ex-lax in next year’s Hersey Bars.

Then......... I notice......... no seeds, none. What the hell? Slash marks on the pieces...... an teeth marks.
 
Man I hate squash. As a kid, I used to pick them while they were really small so that I wouldn't have to eat more than necessary. Returned from vacation one day to find two or three canoe-sized vomit gourds hunkered down beneath the leaves and so tossed them over the fence to the horses. As it turns out, horses don't eat squash. Sister found them; we at them. The only thing worse than stuffed bell peppers is stuffed zucchini, and I had to eat a lot of it that day. I still shudder just thinking about it.
 
2lumpy said:
Most years the mule deer move into my yard a couple weeks prior to Halloween.
My wife likes to set five or six pumpkins on the front steps of the house to satisfy her “whimsy”. (Drives me nuts.) Then she “makes” me haul them off after Halloween. I usually procrastinate until she throws a fit.

So I walk out one morning a couple days after Halloween and Son Of A Bit....... there a busted up pumpkins strewn from the front door to the side walk. Not just busted but busted in large and small pieces and scattered everywhere. Immediately I’m cursing the neighborhood kids an vowing to put ex-lax in next year’s Hersey Bars.

Then......... I notice......... no seeds, none. What the hell? Slash marks on the pieces...... an teeth marks.
Click to expand...
I feel your pain 2Lumpy.
 
eelgrass said:
Oh, it is dove season now too. Doves come into the wife's bird feeder but I can't shoot here.

Click to expand...
Quit possibly the most efficient hunter to ever grace the pages here. No offense intended........ well maybe just a little.
 
Snoopdogg said:
Thanks! Never thought to use baking powder in my batter. Damn those look crispy good.
Click to expand...

Read the stuff in RED​

​

Breading With Baking Soda​

and Flour for Frying​

Whether you're frying seafood, chicken, meat or vegetables, a good batter that adheres to the food will create a crispy outer crust during frying. There are many individual recipes for batter, but all of those that use both baking soda and flour rely on the same principles for creating the lightness you expect from a good fried crust. Understanding the purpose, chemistry and preparation behind the ingredients will allow you to create the batter that best suits your taste. You will no longer be limited to just all-purpose flour, either, with additional options such as chickpea flour.

The Importance of Flour​

In a batter, the amount and type of flour most influences the quality of the batter. Adding too much flour may result in a tough batter, too little may make the final coating too fragile after frying. The protein in flour helps the batter cling both to the object fried and to itself, for a cohesive covering. The protein also forms the elastic strands of gluten and absorbs fat and moisture. Too much absorption will result in an oily and chewy coating. All-purpose flour, which is a wheat flour with a moderate amount of protein, offers a solid base for a batter when it's well balanced in a recipe.

All-Purpose Alternatives​

Several other types of flour work as well as all-purpose flour for making batters. Rice flour batters provide crispier and drier results than their wheat-based counterparts because rice proteins absorb less fat and moisture and do not form gluten. Corn flour offers similar benefits. To reduce the influence of wheat proteins in a batter with all-purpose flour, you can add pure cornstarch to the mix. Chickpea flour creates a nutty and crisp coating for fried foods and has the added benefit of being wheat-free for those with an intolerance. Avoid using root flours, as their starch content will become gelatinous and begin to disintegrate during the beginning of the frying process.

The Importance of Baking Soda​

Baking soda serves as a leavening agent in a flour-based batter. The reaction of the baking soda with the liquid in the recipe creates gas bubbles. This release of carbon dioxide gas is responsible for adding the lightness to the final fried product. Adding a small amount of acid, such as lemon juice or buttermilk, to your batter will heighten the reaction. While it may be tempting to replace baking soda with baking powder, do not do so. Baking powder is a combination of baking soda and cream of tartar and is about one-third to one-quarter as strong as the soda.

Particular Preparation​

Whatever recipe for batter you choose to follow, keep in mind several important factors about the preparation. Most batters adhere best to moist foods if the food is first dredged in a dry ingredient. The dry particles stick to the moist food, creating a rough surface for the moist batter to cling to when the food is dipped. Roll the food you intend to fry in seasoned flour, shake it off, and then dip it into the batter. Prepare your batter as close to the moment you start frying as possible, to prevent the gas bubbles caused by the baking soda from leaking out. If much of the air and gas escapes the batter, you will end up with a dense covering on your fried food. Additionally, use cold water for the batter and mix it as little as possible to combine it, to prevent gluten development and too much water absorption.
 
Bluehair said:
They didn’t get your pot plant did they? They know full well what they are doing……
Click to expand...
No pot plant this year and it's a good thing too. We've had nothing but cold drippy fog almost all summer. It ruined all my tomato plants. The pot would have gotten mold for sure. Deer will nip them too if they get the chance.
 

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