Recent content by kinnip

Quote: Indeed! I only have one truly rumpless bird. She has no parson's nose. I have several partially rumpless birds (talk about ugly). The rumpless one never had tail feathers. The partially rumpless ones lost their tailfeathers pretty early in development. This bird really appears to...

Quote: Indeed! I only have one truly rumpless bird. She has no parson's nose. I have several partially rumpless birds (talk about ugly). The rumpless one never had tail feathers. The partially rumpless ones lost their tailfeathers pretty early in development. This bird really appears to...

I have a crazy, mixed up house hen who is losing her tailfeathers. I really thought she was through with her adolescent moulting, and these feathers do not appear to be growing back. She does have some rumplessness in her crazy, mixed up pedigree. I'm expecting an egg in the laundry basket...

I have since bred a couple of partially rumpless Marans. It's clearly a genetic feature. The partially rumpless birds really do look bad. The completely rumpless one looks really good, just not breed typical.

Quote: Funny you should mention this. I've stopped offering the information that I feed meat to the chickens (they love preservative-free buffalo dogs). A couple of customers actually bailed on me. I guess they were disgusted by the idea of eating another meat eater. I wonder if they eat...

Tim, you're terrific, but ya hit on a soft spot. Kobe beef, from the Wagyu breed of cattle, is only Kobe if a specific regimen of animal abuse is observed. The cow must be confined in a space so small it cannot even turn around. It must be fed beer to keep its rumen creeping along despite the...

Krys-- I agree with you too. I don't think there's an industrially produced food product out there that can compete with something lovingly and painstakingly handcrafted or homegrown. I do, however, think that with the appropriate care a fine substitution for many regional favourites can be...

Tim, by and large I agree. There are a few snob products I've tasted that really seem better. Perhaps it's the mystique, perhaps it's the fact that no one has successfully marketed a similar product. In example, I've not had an American Brie that I enjoyed. I hardly think that means it can't...

The French claim it's the regional soil that makes them taste special. It wouldn't be the first baseless and arbitrary claim made by someone with something to sell.

I remember you posting about your meaties. Wasn't it some devilishly tricky mixture of Orpingtons and Cornish? I'd like to see (and taste) those birds. The sites I looked at didn't specify a strain of salmonella. I agree that folks tend to be way too prissy about their food. Heck, your mouth...

He said he hasn't served it raw yet, but did try it with some of his chef friends. He said it was quite good. I imagine it's successful preparation is like any other sashimi, all in the way you slice it. Tonight he's selling it sliced thin and cooked tableside on a block of Himalayan salt...

Quote: Apparently a Canadian and a Californian, Bob Shipley, managed to import some stock and are selling them as Bresse. I do think it's a stretch, since the flavour of the Bresse is supposed so good due to the soil composition of their part of France. I'm just irritated because I was...

I wish they were Jersey Giants or coloured Rangers! Those I can get. This guy is paying more than $20/lb for this bird and I still can't compete, even with Marans.

Hi guys, it's been awhile, but I need some help. I spoke with a local chef today who was serving French "Blue Footed Chicken". I looked it up on Wikipedia and came up with this: Poulet de Bresse From what stock are these bred? The cost per pound is exorbitant, and I'd like to offer him a...

Gosh, I'm so sorry to see this! You have all my best wishes.