Coronavirus, Covid 19 Discussion and How It Has Affected Your Daily Life Chat Thread

[ShrekDawg]

I have one that brown and it's face is turning black. It also has greenish black tail feathers. It's a Pullet I think. I'll post pics tomorrow of it to see what everyone thinks.

It sounds so pretty

I’d be concerned about the green tail feathers I think but hopefully it’s a girl!!

 

[ShrekDawg]

No just blues. Blues dont breed true

Ah okay! So would that one be considered a splash? I guess I just didn’t realize they started white

 

[FortCluck]

It sounds so pretty

I’d be concerned about the green tail feathers I think but hopefully it’s a girl!!

Why would you be concerned?

My Cochin has green tail feathers. I think she is a Pullet and 13 weeks old. No curled tail feathers and no red wattles or red comb. The comb is short too.

 

[sdm111]

I actually have most of these in my fridge

 

[sdm111]

Ah okay! So would that one be considered a splash? I guess I just didn’t realize they started white

Splash

 

[FortCluck]

View attachment 2094457

I have a jumbo bottle of Pete's. I have a lot of jumbo sized hot sauces.

 

[rosemarythyme]

Btw @FortCluck I saw this yesterday and thought of you

It’s one of those things where you’re supposed to choose lol

Hmm. 1 (Tabasco) for general cooking, 5 (Cholula) for eggs, 6 (Sriracha) for uh... anything, 12 (Frank's RedHot) for "Buffalo" anything. Tapatio is never the right answer. And I carry a bottle of Trader Joe's habanero sauce, plus Cholula, when I eat out.

I make fried rice often; the basic recipe I got from a Chinese cooking class long ago, taught by a Chinese immigrant. she said it's one of those 'use whatever you have' recipes, and that's what I do. Brown rice fried with oil, soy sauce (only Kikkoman!) and pepper. Then onions, garlic, whatever veggies cut small, and either already cooked meats, or first raw meats or shrimp, again cut small. Beaten eggs over all until cooked through.

Hubby loves fried rice, I'm sorta meh on it so I mainly cook it to his liking (aka, not spicy at all ). I do all the ingredients in a different order though. Meat first, then veggies, then rice (since it really only needs to be warmed through), then seasonings, then push everything out of the middle and add eggs. Keeps the rice from being oily like you'd get in a restaurant.

A seasoned carbon steel wok is ideal, even super cheap ones are fine.

 

[FortCluck]

I make fried rice often; the basic recipe I got from a Chinese cooking class long ago, taught by a Chinese immigrant. she said it's one of those 'use whatever you have' recipes, and that's what I do. Brown rice fried with oil, soy sauce (only Kikkoman!) and pepper. Then onions, garlic, whatever veggies cut small, and either already cooked meats, or first raw meats or shrimp, again cut small. Beaten eggs over all until cooked through. Easy! Everything is fair game, and soy sauce over all.
Much better than 'at the store', and can be a one dish meal.
Mary

This fried up with soy sauce or coconut aminos beats rice any day. I used to eat a lot of rice until I found this.

 

[ShrekDawg]

Splash

View attachment 2094458

So handsome.

ETA: And pretty.

 

[ShrekDawg]

Why would you be concerned?

My Cochin has green tail feathers. I think she is a Pullet and 13 weeks old. No curled tail feathers and no red wattles or red comb. The comb is short too.

Idk, my boys had them

But girls probably can too I suppose?

She sounds pretty!!

What color Cochin is she? Black?

I can’t wait to see how mine turn out haha