Hundreds of birds die in western Ky.

Jan 5, 2011 | Posted by: roboblogger | Full story: The Cincinnati Enquirer

MURRAY, Ky. - State wildlife officials say "several hundred" dead birds were found near the Murray State University campus last week.

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67,721 - 67,740 of 81,601 Comments Last updated Saturday
Ancient Wolf

Lexington, KY

#80464 Jan 2, 2013
when making baked corn bread, I add in a can of cream stype corn and less buttermilk.

Since: Dec 12

Oak Park, IL

#80465 Jan 2, 2013
Ancient Wolf wrote:
<quoted text>
I have gotten a flu shot every year for the past 20 years and a pneumonia shot every 5 years. I have never had either of those illnesses in my life. I don't know if those shots are doing me harm or any good, but they don't seem to be hurting.(knock on wood). I think much illness is attributed more so to life-style. All those conveniences like central heat and air blowing particles around does not seem good to me. I sleep with a window cracked for fresh air regardless of the temperatures.
Good morning AW. A lot of people do get the flu shots, no doubt. I'm just chicken. lol To me the pneumonia shot would be more important so I might would consider it. I had rather TRY to stay healthy on vitamins, minerals, herbs and things like apple cider vinegar, garlic, elderberry, etc. When I do get sick I use all of the above for treatment.
Oh yes I agree about our life-style causing a lot of our illnesses. Between that and all we are doing to our food from the ground/hoof to our plate is killing us.

Since: Dec 12

Oak Park, IL

#80466 Jan 2, 2013
Hempburn wrote:
<quoted text>
I still use a heavy cast 11" pan for cornbread that my great grandmother used from about 1880, and gave to my grandmother when she married in 1916. It skipped my mother as it was given to me,, so I know it's over 133 years old. I tried last year to identify it and know it's not Wagner or Griswold , but no luck in locating the mfg. I even made a cheesecake in it and it fell out like it was baked in ceramic. I feel I'd disrespect my grands by not using it.
Ok call me a nerd but I think that is so cool.:) I can just imagine your great grandmother using that skillet. I have a couple of those old Morgan Silver Dollars from about 1880. I look at those things and my imagination starts running wild wondering where all those things have been, who had them, how hard they had to work to get them, what they spent them on, and on and on. I love that kind of thing. That kind of makes history come to life!

Since: Dec 12

Oak Park, IL

#80467 Jan 2, 2013
Ancient Wolf wrote:
when making baked corn bread, I add in a can of cream stype corn and less buttermilk.
I was just saying yesterday that I bet that would be good. I have heard of people using apple sauce in recipes too. I have never heard of wiping your cast iron with salt. I'll have to try that!

Since: Dec 12

Oak Park, IL

#80468 Jan 2, 2013
Ancient Wolf wrote:
<quoted text>
I don't know if it was hot or cold LOL I just made what my ancestors called "hoe cakes".... mainly corn meal, with a little flour, egg, butter milk, and lard. My understanding is that "hoe cakes" name came from when the pioneers could not take much stuff along or when the slaves did not have much to start with and made the corn bread and cooked it on the end of a hoe held over an open flame either outdoors or in the fireplace. I did not use a hoe though LOL but an iron skillet.
I even thought about "boiling" some coffee but used the Mr. Coffee instead. Coffee was just boiled over the open flames and then add a little cold water to make the grounds sink to the bottom of the pot.
Oh yeah I have seen my mom make coffee that way. Her and my boyfriend were talking about that just the other day. I have heard (or read) about "hoe cakes." Looks to me like a shovel would have worked better, but shovel cake just don't sound right. lol I make cornbread like that a lot too, but in a cast iron skillet like you. haha
Ancient Wolf

Lexington, KY

#80469 Jan 2, 2013
West KY Girl wrote:
<quoted text>
I was just saying yesterday that I bet that would be good. I have heard of people using apple sauce in recipes too. I have never heard of wiping your cast iron with salt. I'll have to try that!
salt and grease, especially in one you dont want to stick for frying eggs etc. You can even wash them if you use the salt and grease afterwards, then wipe clean.

As for History, I have my great grandfather's smoking pipe and his wife's little wire rim glasses, a hand made walking cane made from a briar vine, my mother's old cast irons she heated on top of the wood stove, my dad's fireplace popcorn popper, his old cross cut saw, grndpappy's horse hames, my grandmother's kerosene lamp, and the white metal dipper that hung out by the spring house.

All those items decorate my outside back wall that is finished in barn lumber that was removed from my uncles's old barn. I like to look at all that stuff and UNA even laughed at me for getting a little tobacco and trying to smoke my great grandfather's pipe while looking up on the hill and trying to think about him up there following a team of mules somewhere around the time of the Civil War. The pipe tobacco was too strong to inhale so I just puffed enough to get the aroma to add to my nostalgic thoughts. LOL
Hempburn

Whitley City, KY

#80470 Jan 2, 2013
West KY Girl wrote:
<quoted text>
I was just saying yesterday that I bet that would be good. I have heard of people using apple sauce in recipes too. I have never heard of wiping your cast iron with salt. I'll have to try that!
SALT!!! H E double L NO ! OMG! I've heard of that, I guess it came from never washing your old seasoned wooden bread mixing bowls, salt would CUT the drying flour out and not harm the bowl but salt is hard and abrasive and will cut thru that wonderful seasoning that took years to develop in the cast iron skillet like granite paper. Ug, your killing me here,, lol. You can wash the cast in ver hot water, hotter the better, don't use chemicals or soap, wipe it and let it dry. If that does not do it, season it and stick it in the oven at about 400 deg for an hour or two,,wipe it out and let it cool in the over until room temp. NEVER add cold anything to a hot skillet, it can crack. Kill me,,just kill me.
Ancient Wolf

Lexington, KY

#80471 Jan 2, 2013
If your cast iron skillets and pots build up residue, you can throw them into an open flame and burn all that stuff off. Much like a self-cleaning oven.
Ancient Wolf

Lexington, KY

#80472 Jan 2, 2013
I would never use salt on anything wooden, but it does not hurt cast iron if mixed with grease. Years ago when I worked in fast food, the grills were even cleaned with salt and grease.
Hempburn

Whitley City, KY

#80473 Jan 2, 2013
Ancient Wolf wrote:
I would never use salt on anything wooden, but it does not hurt cast iron if mixed with grease. Years ago when I worked in fast food, the grills were even cleaned with salt and grease.
Cast is not supposed to be used in restaurants anymore because laws state soap or detergent must be used to clean all cooking utensils and it defeats the purpose, but I see it's still done where the health inspectors do not frequent. Yes I've seen the salt used and host of other items but on a molecular level salt can seep into the pan such as it does into sidewalks when melting snow, the harm is done inside and slowly but it's done. Lard and Salt mix was used a lot, but so was ddt and asbestos, lol. Anyway, use them cast skillets people and if you cook too much, call me.

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

#80474 Jan 2, 2013
Mr. Scruff, you have sinned, you salt sinner. From this day forward you may not even think about touching chef Humpaburns cast iron cookware. It might be acceptable in fast food joints, but not in Humpaburns kitchen.
Ancient Wolf

Lexington, KY

#80475 Jan 2, 2013
Well I have been using the salt and grease mix for nearly 50 years and it has not killed me or my skillets yet LOL I did not really work in fast food, back in the day it was known as "The Greasy Spoon" LOL

You folks have a good day, I have chores to do.

Ancient Wolf

Lexington, KY

#80476 Jan 2, 2013
THE UNA FARTER wrote:
Mr. Scruff, you have sinned, you salt sinner. From this day forward you may not even think about touching chef Humpaburns cast iron cookware. It might be acceptable in fast food joints, but not in Humpaburns kitchen.
Good Morning Una, I don't plan to be in Hemp's kitchen. You know the old adage "Too Many Cooks Spoil the Broth" LOL
Hempburn

Whitley City, KY

#80478 Jan 2, 2013
THE UNA FARTER wrote:
Mr. Scruff, you have sinned, you salt sinner. From this day forward you may not even think about touching chef Humpaburns cast iron cookware. It might be acceptable in fast food joints, but not in Humpaburns kitchen.
I KNEW eventally you'd say something wise, the odds were there all along. One cannot argue with the success of an object being in use for 133 years, lol.

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

#80479 Jan 2, 2013
Ancient Wolf wrote:
<quoted text>
Good Morning Una, I don't plan to be in Hemp's kitchen. You know the old adage "Too Many Cooks Spoil the Broth" LOL
So true. LOL.

Humpaburn, what is the perfect humping temperature of cast iron cookware?

“It is what it is, folks!!”

Since: Feb 10

The land of harmony and peace

#80480 Jan 2, 2013
I've used salt before, but it's not something I do regularly. I keep mine so seasoned and smooth that you can just about fry an egg with no grease in the pan.

Whenever they get something stuck to them, which is very rare, I'll use a plastic dish "scrubber" to remove the stuck on food and then season it with fatback or lard, afterward just wiping it off to where there is still a shimmer of grease left behind. And you NEVER let one sit wet...

I have had to use sand/dirt on my skillet that goes camping with us though. Not something I like to do, but when your resources are limited you gotta do what you gotta do... And yes, I've also thrown them in a fire outside sometimes when the buildup on the outside of the pans become too grimy.

But one thing is certain, it appears we're ALL in agreement here that there's nothing like a good old fashion, American made, cast iron skillet! Particularly for frying chicken! Even when you find one in an antique store, they'll cost you as much if not more than these new fangled pots and pans that won't even last you two years with normal use...
:)
Ancient Wolf

Lexington, KY

#80481 Jan 2, 2013
I have dropped back to say that salt has been around for centuries, but one has no idea what chemicals are in detergents. My skillets are not 133 years old, but they are at least a 100. The number one content in soap making is grease or lard.

I just brought in my firewood and had left Topix up while doing that chore and I am taking it down now. Good Day everyone.

“Is who I am”

Since: Aug 08

Scottsville

#80482 Jan 2, 2013
Good morning bird people. It's cold, but the birds don't mind. lol
concerned

Shepherdsville, KY

#80483 Jan 2, 2013
I was wondering has any else notice the strange loud roaring noise? I have talked to some people in the area who has also heard this- this is in Bullitt Co. It's not a plane or anything like that. And what is really weird after it does this for a few weeks it's followed by a low flying helicopter. Has anyone else noticed this.

“It is what it is, folks!!”

Since: Feb 10

The land of harmony and peace

#80484 Jan 2, 2013
concerned wrote:
I was wondering has any else notice the strange loud roaring noise? I have talked to some people in the area who has also heard this- this is in Bullitt Co. It's not a plane or anything like that. And what is really weird after it does this for a few weeks it's followed by a low flying helicopter. Has anyone else noticed this.
Hmmm. That's thought provoking. Have you tried to drive around to zero in on where it might be coming from? Is it a constant noise, or intermittent? Does the noise stop completely before you see or hear the helicopter come around? And I already know taht this is going to sound pretty stupid, but I have a reason of asking: Have you put your ear to the ground to see if you can detect any of the same noises coming from underground??

I'd like to hear more about this if you'd care to share it with us....

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