MunkyNutts

If you take into consideration the self-ionization of water, it's both, at the same time.

2 H~2~O -> H~3~O^+^ + ^-^OH

And they've spent more than that on these shitty ads, I've seen them several times on my local channels.

Not sure if this is a rhetorical questions, but I assume a statement like that comes from examples like the "Borderlands" movie. I'm not a gamer, but I remember seeing a lot of talk around the casting not being true to the game.

I live on the outskirts of Phoenix, AZ in a rural type setting. I'm on 1.5 acres, so a large lot, and my chickens are probably 150-200 feet from my house and I don't hear them.

“Trump took in $240 million in bribes under ~~the guise of being for his inauguration~~ his pay to play scheme”

You should give it a try, it's a little work but not much for the peace of mind that you know exactly how you raised them. I've been raising chickens for about 5 years. I keep anywhere from 15-25 chickens, one rooster the rest hens. I raise Plymouth Barred Rock chickens, there decent dual purpose birds, decent egg layers and get to a decent weight for butchering, a bit on the small side compared to Cornish Cross, which are the large store birds.

I hatch my own replacements, keep the best and eat the rest. I've been trying to go with a 2 year cycle, where I cull all chickens 2 years old and older, if I gave one a reprieve, that's where they usually max out on egg production it falls after that. So I end up with a range of ages in my flock from chick, to yearling, to mature 2-3 year old hens/rooster. The new hatching I grow them to about 16 weeks on 20% protein feed, I might go to 30% to see if I get better growth, then cull the ones I don't want to keep. Those butchered at the 16 week I label them as fryers, they more tender and can be grilled of fried, older ones I label a stew birds.If you use high heat on old birds they get tough and chewy, not fun to eat. Made a mistake of letting a few roosters get to about 6 mounts old and butchered them, then grilled them up. They were still tough and chewy at that young age but that might be more due to their hormones kicking in.

Stew birds I break it down into individual parts and cook low and slow in a slower cooker for 6-8 hours with onions, carrots, garlic, parsley, thyme, black peppercorns, bay leafs and a splash of vinegar. Remove meat from bones and shredded chicken in all kinds of meals. I return the bones to the slow cooker and cook overnight adding water if needed to make homemade chicken broth.

Here's a walk through tutorial for the butchering process if your interested.

Frontline did a good piece on this.

Think of all the lost clickbait! God what has become of journalism?

Saw the headline and immediately thought this is for the grift.

If you can convince the lowest white man he’s better than the best colored man, he won’t notice you’re picking his pocket. Hell, give him somebody to look down on, and he’ll empty his pockets for you.

• Lyndon Johnson

It should just might have small tough skin parts, but they may soften with cooking. I've never tried it with skins.

With a mix of fruits you get often brown colors, similar to mixing different color paints you get dark often brown colors. I make apple leather from my yellow apples and even adding lemon juice to fight oxidation, it still comes out brown. My concord grape leather comes out dark/deep purple almost black.

I blend the fruit into pulp (peeling apples first), then cook it down in a sauce pan until it's thicker than a bowl of oatmeal, spread it out on silicon mats to about 1/4"-1/8" thick and dehydrate. Once dried, pull it off mats and roll up in wax paper like the image.