➡I accidentally bought Balut eggs: 2 live ducks! Now a Chat Thread!

[NanaKat]

Has anyone here hatched Turken eggs?

Yes, I have a white Turken hen. She lays fertile eggs and have hatched several.

LOL that’s gross. I do not miss changing the boxers on my golden when she wasn’t spayed.
Need to find me a PMSing raccoon I guess...

Still changing Lily's panties. She is beginning to wind down a little and will require vigilant attention for another two weeks because she is beginning to stand still...a signal for receptive behavior. We found fresh canine footprints in our driveway this morning...a visitor male.

Don't leave dirty underwear or socks in the bathroom when you take a shower here...this Faker will steal them in a heartbeat.

We used to have a plastic hamper with decorative cutouts, until our first pug figured out how to pull out everyone's underoos. She loved to steal my sister's the most and would bring it to whoever was visiting.

Exactly why one of our Chihuahua pups was named Bandit!

Nothing.
It takes a few good long days to be able to see anything in quail eggs.

When I had Coturnix quail, I candled the eggs on day 5. It is hard to see the embryo clearly because of the mottled spotting on the shell. If they glowed blue (the internal color of the shell) then I knew they were duds. A pinkish to reddish glow meant an embryo was developing.

@Tesumph @RUNuts @JudysMuscovy
Who needs Swedish ducklings???

Love my Swedish blues.


Okay this is what we are having for dinner...lamb!
Browned in olive oil and seasoned with lemon, garlic, Worchestershire, red wine, celery, pearl onions, and salt and pepper.

Remove some of the fat and return to oven for another hour. Prep the garlic mashed potatoes, sautéed Jalapenos and sweet onions. Making a nice side salad too.

 

[Kiki]

So cobb salad is no bueno?

No bueno if it has stinky cheese on it.

 

[Kiki]

Yes, I have a white Turken hen. She lays fertile eggs and have hatched several.


Still changing Lily's panties. She is beginning to wind down a little and will require vigilant attention for another two weeks because she is beginning to stand still...a signal for receptive behavior. We found fresh canine footprints in our driveway this morning...a visitor male.



Exactly why one of our Chihuahua pups was named Bandit!


When I had Coturnix quail, I candled the eggs on day 5. It is hard to see the embryo clearly because of the mottled spotting on the shell. If they glowed blue (the internal color of the shell) then I knew they were duds. A pinkish to reddish glow meant an embryo was developing.


Love my Swedish blues.


Okay this is what we are having for dinner...lamb!
Browned in olive oil and seasoned with lemon, garlic, Worchestershire, red wine, celery, pearl onions, and salt and pepper.
View attachment 1469537
Remove some of the fat and return to oven for another hour. Prep the garlic mashed potatoes, sautéed Jalapenos and sweet onions. Making a nice side salad too.
View attachment 1469539

@RUNuts LOOK!
She has a real pot!!!!

 

[redranger209]

Yes, I have a white Turken hen. She lays fertile eggs and have hatched several.


Still changing Lily's panties. She is beginning to wind down a little and will require vigilant attention for another two weeks because she is beginning to stand still...a signal for receptive behavior. We found fresh canine footprints in our driveway this morning...a visitor male.



Exactly why one of our Chihuahua pups was named Bandit!


When I had Coturnix quail, I candled the eggs on day 5. It is hard to see the embryo clearly because of the mottled spotting on the shell. If they glowed blue (the internal color of the shell) then I knew they were duds. A pinkish to reddish glow meant an embryo was developing.


Love my Swedish blues.


Okay this is what we are having for dinner...lamb!
Browned in olive oil and seasoned with lemon, garlic, Worchestershire, red wine, celery, pearl onions, and salt and pepper.
View attachment 1469537
Remove some of the fat and return to oven for another hour. Prep the garlic mashed potatoes, sautéed Jalapenos and sweet onions. Making a nice side salad too.
View attachment 1469539

I had lamb for the first time two years ago, it was nasty. To this day it’s the only meat I don’t like.

 

[jwyles]

My fig tree used to do great and I was overrun in figs. Then squirrels and quail discovered my fig trees. They've destroyed the last two crops. I'm lucky to get a fig or two before they do.

Anyway, when I was overrun, I used to make fig jam. Same way you make any jam -- fruit, sugar and lemon juice, but the little trick I found was to stir in a bit of cinnamon right at the end (after it reached the jelling point, but before it cooled). It really made it taste special. Great over ice cream, or even on a hamburger with blue cheese. I miss my fig jam! Stupid squirrels.

I've NEVER made jam at all but I may try it this year. I have had problems with birds and squirrels before too but hoping to get to them before they do this year. If I make jam I will definitely take your tip and add the cinnamon. That's sounds really good. Hopefully I don't mess it up!

 

[jwyles]

There's always satellite internet. It's our only option here, and painfully slow.





So what you are saying, in the name of the experiment, is that I should ship you duck eggs? It's perfect really, you can cook up one as part of the original taste test from eons ago. You can hatch some. I have never shipped eggs, so that's an experiment. I have never hatched eggs from my flock, so that's an experiment. They will be pure Swedish ducklings, so they should be easy to find homes for.

I like this idea! Sounds like a win win!

 

[BantyChooks]

I had lamb for the first time two years ago, it was nasty. To this day it’s the only meat I don’t like.

I had mountain goat a few months ago. It was good.

 

[redranger209]

I had mountain goat a few months ago. It was good.

Well that’s an adult, and are natural stuff. The one I ate was a lamb and probably on a dozen different hormones to fatten it up.

 

[Morrigan]

I've NEVER made jam at all but I may try it this year.

Here is the recipe I use. When I had tons of figs, I gave a lot away and it was always a hit. It sounds a bit complicated, but really is more about waiting time, then working time. Now that I've done it a few times, I make all my own jam. So satisfying and much tastier than store bought.

1. Take 2 pounds of figs and roughly chop them. Mix in bowl with 2 cups packed brown sugar. Cover bowl and let steep in the refrigerator for 6 to 8 hours.

2. Put fig mixture in large pot. Add 1/4 cup thawed frozen unsweetened apply juice concentrate. Simmer 30 minutes until fig peel is soft.

3. Stir in 1/4 cup of bottled lemon juice and 2 tablespoons of orange juice. Bring to boil and boil rapidly, stirring frequently, until you reach jelling point. (Good description of that is here: https://www.thespruceeats.com/testing-homemade-jellies-for-gel-point-1327874 -- I personally err on the side of having a slightly runnier jam, because brick-like jam is no good. ETA: I find it takes about 15 minutes and at first your jam is really foamy. Then the foam subsides and there are a lot surface bubbles. When it begins to slightly darken, I start doing the spoon test to see when the drops begin clumping together).

4. Stir in 1/4 teaspoon of ground cinnamon.

It should keep for a couple of weeks in the fridge. Or you can freeze. If you want to preserve it for shelf-storage jars, bring it back to a boil, and ladle it while it is very hot into clean 1/2 pint jars and process for 10 minutes in a boiling water bath. (you might want to read up on canning if you haven't done that before).

 

[Kiki]

I had mountain goat a few months ago. It was good.

How do you know it was mountain goat?