Bob Blosl's Heritage Large Fowl Thread

[3riverschick]

Originally Posted by normanack


The charred black bits always taste the best.

(Then again, I grew up in a culture -- some say it's all of Michigan, or the whole Midwest) where you cook your meat till it's good and done. REALLY done. May as well stick a fork in a cow as eat a bloody red steak.)
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I hear ya! My 94 yr. old Mom is a Midwest grocer's daughter. I like the black charred bits too. Plus the poultry skin, best if it is crisp. And cassaroles. Yum, raised on tasty cassaroles. Now a days I wonder if they are a lost art.
Karen

 

[DMRippy]

Originally Posted by normanack


The charred black bits always taste the best.

(Then again, I grew up in a culture -- some say it's all of Michigan, or the whole Midwest) where you cook your meat till it's good and done. REALLY done. May as well stick a fork in a cow as eat a bloody red steak.)
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I hear ya! My 94 yr. old Mom is a Midwest grocer's daugter. I like the black charred bits too. Plus the poultry skin, best if it is crisp. And cassaroles. Yum, raised on tasty cassaroles. Now a days I wonder if they are a lost art.
Karen

They are a southern staple

We bring them to funerals, wedding, hospitals and parties.... they are REQUIRED

 

[Robert Blosl]

Quote: Two years ago a lady called Kathy from Mo contacted me with about the same questions you asked. She decided to get a receipt to make her own so here I am looking for some good Barred Rocks for her and we found them. Then she said is there any New Hampshire's out there that I can cross onto the male barred Rock Male. I had no clue I did my digging and found a strain from a fellow in Indiana called the German Line of New Ham shires. She went to the Ill Mo Show and got two trios. Now she has in my view the best Delawares I have seen for shape and color in just three generations.

You have a choice like Kathy breed what you got for ten or twenty years and try to breed them up or get some of her chicks this sping and hatch them out and learn how to breed these birds with her program.

Its one of the great success stories of reinventing a old Large Fowl strain I have seen in 30 years. For the New Hampshire's from Germany they are one of the hot est breeds new folks are getting they feather and mature very fast, they lay very well, good flesh on them to eat and most of all they are pretty. If you like the looks of a Golden Pheasants or a Light Brown Leghorn you will love these birds. Thats taking a lot out of me to say being a Rhode Island Red guy.

Hope this helps. Maybe someone can lead you to the pictures of her last post and one female that looked like she jumped out of the standard of perfection. bob

 

[3riverschick]

http://wheeling.craigslist.org/grd/3317432591.html
came across this looking for incubators and brooders on craigslist. See a lot of names I recognize and what I think are some of the rarer breeds. Anyway, thought it might be interesting. Karen

 

[Pozees]

Originally Posted by normanack


The charred black bits always taste the best.

(Then again, I grew up in a culture -- some say it's all of Michigan, or the whole Midwest) where you cook your meat till it's good and done. REALLY done. May as well stick a fork in a cow as eat a bloody red steak.)
------------------------------------------
I hear ya! My 94 yr. old Mom is a Midwest grocer's daugter. I like the black charred bits too. Plus the poultry skin, best if it is crisp. And cassaroles. Yum, raised on tasty cassaroles. Now a days I wonder if they are a lost art.
Karen

I have been working on casseroles the last several years, on and off, because my son kept asking for them with a specific mixture of meats and veggies. I have yet to make one that was good that I could repeat, but we eat them regularly around here - makes evenings much easier when you can just warm up something you threw together in the morning before you left, or the previous weekend even.

 

[galanie]

Totally agree with you both! Cooked food should always be, you know, COOKED.

My recipe for perfectly cooked  steak: lead the bull past the furnace. Any more heat than that & it's ruined.

X2!! Grew up not liking meat until I realized it was just the hockey puck method of cooking preferred by my mom.

LOL! I've had Well Done and then there's Hockey Puck. That's a bit past "well done" - just a bit.

 

[catdaddyfro]

Quote:

• kathyinmo
• 
• Nothing In Moderation
• 

• Location: (SW MO) Nevada, Missouri
• Joined: 5/2009
• Posts: 23,142
• My Coop
• 
  
• offline

I took a few random shots of my projects birds today. Instead of overloading the thread, I made a page. They are HERE.










Moderation is a fatal thing; nothing succeeds like excess.~Oscar Wilde
email me: here *Emu stories, pictures, & videos
*Hatchability Problem Analysis *Nutrition and Hatchability
*Eggs and Fertilization *Robert Blosl's page
*Stella's Social Club

 

[Maggiesdad]

http://wheeling.craigslist.org/grd/3317432591.html
came across this looking for incubators and brooders on craigslist. See a lot of names I recognize and what I think are some of the rarar breeds. Anyway, thought it might be interesting. Karen

Would be interesting to know if all those big names are endorsing what they are selling...

 

[fowlman01]

Would be interesting to know if all those big names are endorsing what they are selling...

The quality of some of the birds would not be a credit to some of the breeders mentioned. Just going by the pics they posted in the ad.

Walt

 

[OSUman]

Here are some more of their pictures....
http://www.facebook.com/SunnysideUpMicroFarm/photos_albums

The quality of some of the birds would not be a credit to some of the breeders mentioned. Just going by the pics they posted in the ad.

Walt