[RiversideLen]

Interesting question, Aaron. I googled it but didn't find any information, maybe I didn't look far enough. The egg laying hens are a different breed from the hens raised for meat. They are smaller and are more prolific at egg production whereas the meat hens are fast growth.

The egg layers are about 2 years old (sometimes older) when they are "retired" and tough by then. There's a farmer on youtube, Just a few acres farm, who will sell his retired egg layers but makes it clear that they require a long, slow cooking method to make them tender. You never find the old egg laying hens in the grocery store, so I wonder what happens to them. Maybe they're used for canned soup and pet food.

[RiversideLen]

Sorry about your Covid, Mike.

I came down with something in January, shortly after New Years. I was at my neighbors on New Years Eve and you know there was all that hugging and stuff. After about a week I tested myself, but the test came up negative. But still, I had a sore throat for several weeks.

Joan, that Stromboli looks professional! I've never made one, but it's been in the back of my mind.

Tonight I had pasta with meat sauce and fresh green beans (same thing I had yesterday).

I watched the Super Bowl. Only two of the commercials were amusing to me (to be fair, I don't pay attention to most commercials), the mayonnaise commercial which was a parody of the restaurant scene from When Harry Met Sally, well done but not original, and then the baby Clydesdale in the Budweiser commercial.

[RiversideLen]

I made a little chicken veg soup and had it with a burger.

The soup had fresh mushrooms, green beans, carrots and celery. I sauteed the mushrooms, added a boneless chicken thigh from the freezer, simmered it in a little water and chicken broth until it was tender, added the vegs and more chicken broth, simmered until the vegs were tender. It was delicious, have some leftover for tomorrow's lunch.

[RiversideLen]

Tonight I'm going to have the last of the turkey breast, probably with mashed potato and brussels sprouts.

[RiversideLen]

Glad you got a such a hot deal, Navlys. If the egg police come knocking on your door, you don't have to answer it!

[RiversideLen]

I finished the last of my rye bread at breakfast this morning so I'm making a batch of rye/wheat/semolina buns. I'm just waiting for them to rise up and then into the oven.

I changed up the proportions of flours because after I measured out the semolina I had just a little left in the container and I wanted to use it up. So I used about an additional one and a half ounce and reduced the bread flour by an equal amount.

[RiversideLen]

I had turkey breast, green beans and carrots, and noodles.

[RiversideLen]

I just read about the egg theft. I wonder if the thief had a customer already lined up, like a restaurant chain or retail store.

I think the Waffle House fifty cents per egg surcharge is excessive. But they'll probably get away with it.

$12.98 for an 18 pack sounds excessive too, sounds like they're taking advantage of the situation.

[RiversideLen]

I roasted a small boneless turkey breast, had it with green beans and carrots.

[RiversideLen]

That looks delicious, Joan, I can almost taste it!

Last night I had the leftover chicken breast, mashed potato and broccoli.

[RiversideLen]

BakerAunt wrote:

One of the secrets I've learned from you Len is that oil as an ingredient helps keep bread fresher longer. I made the connection with how well your Rye, Semolina, and Whole Wheat buns hold up. I've actually increased the oil a bit in some breads I bake and noticed the same result. Of course, I'm also using buttermilk, but the additional oil helps.

I'm sure you're right, BA. I recall from when muffins were popular, one of the TV bakers attributed oil instead of butter as the key ingredient that made her muffins better. And I think the protein in milk/buttermilk plays a big role too. Some years ago another cooking/baking site had forums and one guy said he uses Crisco as the fat in bread as his experience was that nothing else he had used made the bread more tender. I haven't tried it but might someday.

[RiversideLen]

I paid $5.29 for organic omega 3 eggs from Whole Foods today. This egg has always been a premium price, although not the highest, Whole Foods carries some from smaller producers that cost more (they also have lower cost options). When I bought this egg 2 weeks ago, it was also $5.29 then. I checked my orders from a year ago (I order online so I have access to that) and I paid $5.49 back then. While not significant, it went down a little.

I wonder too, if the tariffs on Canada will put upward pressure on egg prices and other foods. I look at the country of origin on packaged food items and see that a number of them come from Canada. I think we all know from experience, when the price of one brand goes up, all the others are likely to follow.

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[RiversideLen]

Sounds great, Mike!

[RiversideLen]

It looks delicious, Joan. I'd like to have an air fryer; I just don't have the counter/storage space for it.

Tonight I cooked a couple of boneless chicken breasts in a skillet, had it with carrots and green beans and bread. Enough chicken left for tomorrow.

[RiversideLen]

Thanks all! I'm not big on frozen bread, I tend to ignore it once it goes in the freezer.

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