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Feed is often the killer, unless you have a good source for locally grown feed, it can cost several dollars a week per bird.
My mother was never squeamish about killing and plucking a chicken once it had stopped laying, and that was Sunday dinner.
Eggs were $3.34/dozen at WalMart today.
The Wall Street Journal has a story today on how people fed up with the high price of eggs are buying chicks and raising them.
It often turns out to be a lot more expensive than buying eggs at the store, and a lot messier and smellier, too. (We had a small chicken coop and 4-5 chickens when I was young, so I know the downsides!)
Looks like the best option for a program to build Excel spreadsheets based on webform data is Python with an add-on package that can create Excel files. I've dabbled a little in Python, looks like I may need to get serious about learning it.
We had a beef and pea pod stir fry tonight. Not sure how many more pea pods I'm going to get from the Aerogarden, but I'll probably replant them when I redo that garden, probably in a month or two.
I've been thinking of a two-phase process, first a Q&A form that asks what you're making, ingredients, percentages (or quantities), number of stages, etc, then takes all that information and builds an Excel spreadsheet.
Not sure how it would handle things like a frosting or glaze that isn't directly tied to the yield, but the BBGA format doesn't seem to deal with that, either.
Most people who maintain a sourdough starter would need to just measure out the amount of starter the recipe calls for, so they may not need to know the weight of the individual components in the starter. It is still useful to know things like the hydration level of the starter to compute the hydration of the overall recipe, though.
There are probably some tools like ansible or terraform that could be used to do this. Don't know if Google Forms has the ability to do that or what other Google/Microsoft products might have that capability.
When I start using a new recipe, my wife often enters it into a program that computes carbs per serving, myfitnesspal. But the ingredients database it uses is user-maintained and sometimes it is tough to find an entry that works for the recipe, and there are entries that are just plain wrong. (And the program has a nasty habit of losing the recipe mid-way through it if you hit the wrong key.)
One of the interesting things about building a formula using baker's percentages and then computing individual ingredient quantities needed to produce the desired yield is that you don't need to worry about how many grams or ounces are in a cup, etc., since everything is by weight, or even whether the yield is in grams, ounces, kilograms or pounds.
Thanks, Rottiedogs, nice to see you posting again.
Everyone here should feel free to adapt this spreadsheet and let us know what you use it for. And let me know, either online or off-line, if you need help tweaking the spreadsheet. Excel has a lot of powerful features, I'm sure there are many features I've never used at all or to their full extent.
Several BBGA members have Excel spreadsheets that handle multi-stage formulas (ones with a starter or soaker) and that more closely resemble the BBGA formula standard.
I keep thinking there should be a way to do the BBGA formula standard as a webpage, but I don't think there's an easy way to do it in WordPress. I've looked at using Drupal, their built-in form tool isn't quite robust enough to do it, either.
In computer technical terms, it is a bill of materials system, and a multi-stage one if it handles starters and soakers. A really complex one, that handles multiple independent products, can be used to drive the daily production planning of a bakery.
I saw it, thanks.
Over-mixing when adding the flour for almost any cake will result in it being dense.
Supper tonight was creamed tuna on biscuits. Back to the playoffs!
Here's my laminated dough spreadsheet, you can see how I use the yield row at the top of each set to adjust the ingredients based on the percentage column.
I've been using spreadsheets since before Visicalc, in fact I taught a course at the University of Nebraska Business College on using spreadsheets for financial modeling in around 1980.
Attachments:
You must be logged in to view attached files.It looks like the center light bank (4 bulbs) will go from about 160 watts to around 50 watts, the outer banks, which don't get used as often, would be twice that. Not sure that'll make a visible change in our electric bill, but the kitchen sure is a lot brighter now.
We've switched a number of lights from incandescent to LED; there are a few fluorescent fixtures that will probably get changed to LED over time, but that's usually a bit more work. We just switched a string of cable lights from halogen to LED, they're 16 feet off the ground so we had to find someone with a big ladder to get up there.
Brownie biscotti?
I did make the peanut butter cookies, I used a #60 scoop and it yielded 35 cookies about 2 3/4 inches in diameter. That works out to under 10 grams of carbs per cookie.
I've made my notes on the recipe and it will go in the 3 ring binder where I keep the recipes we use frequently.
They tend to choose a few proteins and vegetables as focal points each time. I think monkfish was one of the proteins this time.
The Scandinavian countries have been dominating this competition lately, but they pile a lot of resources into it from both corporate and government sponsorships. The competitors are chosen well in advance and given up to a half-year off from their jobs, with plenty of resources for practicing, including a practice kitchen that matches the one that they will use in Lyon.
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