I started working full time during the summer the year I turned 13. I was working for my family’s company and my safety was always the most important thing.

In the current environment of the exploration of workers I feel that it is unacceptable for children to work for any company other than a family company or a small company that will not exploit them and that will protect them.

It’s very different the way we do it. Homestead farming that takes advantage of seasonal windows instead of heating and cooling the birds is much easier on the environment. If everyone got their chickens and even their other meats from small, local farmers who practice traditional farming methods we would ask be a lot better off

Thanks. I don’t enjoy harvesting and processing chickens but it’s a necessary part of homestead farming

The hose with the nozzle is an absolute must. This one is permanently attached to the plucker.

… has made the fediverse an unsafe space for our queer, disabled, neurodivergent, non-western, and other marginalized comrades on this forum …

It’s like they think this is a shield or something. They spew this bullshit and they think it will stop people from criticizing them because they are so noble. We see through the bullshit. We know what they are.

Ok…several people have asked. The recipe that I used is not good. I’m still working on it. I promise that when I get it right I will post it here for everyone to try.

I used the recipe from this video. I’m not suggesting that the recipe is bad but it did not produce what I wanted which was light, stretchy, chewy naan bread like you get in a restaurant.

In discussing my progress with my Indian coworkers I know that I’m never going to get restaurant tandoor quality naan at home but what I want is to get something better than the dry, stale fake naan that I can buy at my local grocery store.

So…I’m going to try again, this time using 2/3 bread flour (I used all purpose with baking powder, salt, and baking soda to approximate self-rising flour) and 1/3 whole wheat flour. I also bought a bag of nigella seeds…

The pan that I used was a 10" round griddle pan.

It approximates a tawa (or tava depending on how you pronounce it) which is like a small, very shallow upside down wok.

I made up the dough, kneaded it aggressively (I’m a 115 kg farmer and I was sweating in the end) for 15 minutes. I’m talking a two handed, left right knead for 15 straight minutes. I then allowed the dough to ferment at room temperature for 6 hours and cooked half of it. It was not good. I then let if ferment for another 6 hours at room temperature then put it in the fridge overnight and took it out the next afternoon. It was markedly better but still not great.

The process is you divide the dough up into approximately 120 g balls. Let it rest, then put the pan on a high flame (or the highest your stove will go) and heat it up screeching hot, like steak searing hot. Roll your dough out to around 25 cm in diameter, oil the top then flip it over and wet the other side. Rub the water around. You want it to be wet and sticky. Now slap it onto the pan water side down. It will start to bubble up within seconds. Once you have a nice crop of bubbles pick the pan up, turn it over, and hold the oiled side about 15 cm above the flame and move it around in a circular motion. This will obviously not work for a non-stick pan. Once the bubbles are nice and brown set the pan down, use a spatula to unstick it from the pan, and give it a healthy buttering on the bubble side. Pan back on the flame, roll, oil, water, slap, bubbles, invert, brown bubbles, spatula, butter, repeat.

The one that I made this evening after more than 24 hours of fermenting was more chewy. I hope very much that switching to bread flour from all purpose will help. I also plan to let it ferment at room temperature for 24 hours. This is not for the faint of heart given that it has raw eggs in it but I know the chickens that lay them.