California - Northern

[ronott1]

What color would you suggest Ron? I like the Penedesencas. And it gets hot here!! What color/variation do people like?

The Partridge and the White Emps seem to lay the darkest eggs. Jason has Crele Penes and they are very nice and would be very easy to get from him.

If you want to get variety in Northern CA going, the Partridge would be the choice.

Black is the bigger of the three but a lot seem smaller, probably due to the decline of the breed--it is very rare. Jason has black now too so we will see if they are bigger. Black are listed as Dual Purpose.

 

[Chickengirl1304]

The Partridge and the White Emps seem to lay the darkest eggs. Jason has Crele Penes and they are very nice and would be very easy to get from him.

If you want to get variety in Northern CA going, the Partridge would be the choice. Wheaten is not recognized by the APA at present, so Black, Crele and Partridge are the choices.

Black is the bigger of the three but a lot seem smaller, probably due to the decline of the breed--it is very rare. Jason has black now too so we will see if they are bigger. Black are listed as Dual Purpose.

Thank you. I like the partridge look. They're pretty

 

[ronott1]

Poop, I did not get my quotes!

Penns are awesome chickens to have, that is clear. I am impressed by the work our community is doing on them and hope they make a comeback. But I can imagine I wold go crazy trying to sell the eggs that are so hard to hatch. Heck, I already DO, lol. If you have the passion Jason has for his penns and emps, it is worth it. One of the things I LOVE about this group is the passion some people have for these diverse breeds. I especialy think it is cool the work you are doing to help people hatch some of these eggs so they can improve stuff Ron! Also, I look at what these Marans eat and I cry. SO I am doubly envious.


(For that matter, I bet Mike makes his money back on the beibs, he will have eggs early and people who are waiting to not have to deal with GFF. There is a trick to bleeding edge. )

Thank You Shantih! Maybe one day we can get a Chicken Nobel Prize for working with some rare breeds.

Mike has a great shot at making back his investment and we need people to be willing to take risks like that to get these cool birds into the United States.

I am interested in the totally black chicken from India that GFF(Green Fire Farms) is working on. Sadly it is a terrible layer so unless that can get sorted out it will be very hard to recover the investment from it.(60 eggs per year? Really?). There is a chance that they brought theirs in from the Netherlands or wherever--those were bred to some local breeds and lay more eggs. Maybe Mike will get those too....

 

[chiqita]

OK, while you cooking people are on, Im trying to bake some st louis ribs. I found this recipe, but i am confused...
am I wrapping them in foil with liquid IN the foil? or UNDER the foil in the pan?? Is it flavor, steam, or just keeping it from burning the pan?
http://www.thepiggery.net/pigblog/cooking-our-products/how-to-cook-st-louis-ribs-and-rib-tips

 

[ronott1]

OK, while you cooking people are on, Im trying to bake some st louis ribs. I found this recipe, but i am confused...
am I wrapping them in foil with liquid IN the foil? or UNDER the foil in the pan?? Is it flavor, steam, or just keeping it from burning the pan?
http://www.thepiggery.net/pigblog/cooking-our-products/how-to-cook-st-louis-ribs-and-rib-tips

The first part is a dry rub on the meat and the ribs wrapped with aluminum. The water in the pan is to add moisture but not boil the meat. The second part is a wet rub at a higher temperature.

It should be very tasty.....

Do you want a different rib recipe? It has more details.....

 

[chiqita]

The first part is a dry rub on the meat and the ribs wrapped with aluminum. The water in the pan is to add moisture but not boil the meat. The second part is a wet rub at a higher temperature.

It should be very tasty.....

Do you want a different rib recipe? It has more details.....

I got 20 lbs of these things, so yes! Resteraunt depot, how I love thee...
And ty!!

 

[ronott1]

I got 20 lbs of these things, so yes! Resteraunt depot, how I love thee...
And ty!!

Here is a smoked rib recipe that uses a smoker. A BBQ with indirect heat would work too. This is my Brothers recipe:

 

[debs_flock]

Quote:
I didn't think Penedesenca were recognized at all by the APA. Have they recently been added to the Standard?

 

[debs_flock]

Quote:
Are you talking about Ayam Cemani from Indonesia? Or is there yet another new import? There have been pockets of Cemani here in the US for years, but the breeders are very selective about distributing them. You'd probably have to take out a bank loan, but at least GFF will have some to sell (and be quite willing to exchange them for $$$).

 

[Ali707]

OMG quote hates me!

deb, they need bigger poofs and more foot feathering. I am looking forward to mixing some of Sherry ( or Shelly, GOD I always get it wrong) at California Country Ranch blood in here. They are going to be formidable next generation!

They are little spitfires too, I put up 3 perches in the quarantine cage, and they are on ALL of them. They are demanding watermelon and foot massages, I can tell

I got 20 lbs of these things, so yes! Resteraunt depot, how I love thee...
And ty!!

And who are you feeding 20 lbs of ribs to?


On a side note, did you get your Jumbo quail from James Marie to hatch?