Dixie Chicks

[hennible]

Wing clipping?... I think...

 

[Amberjem]

I thought it might be the thing they spear thru the nostrils or something to blind them or something or another..I tired and my factiods are getting into a jumble...

 

[hennible]

Lol

 

[perchie.girl]

Quote:
That has been my experience,.... When i make greens I use Salt pork. Fry it in the skillet till it gives off its fat then pull the salt pork pieces out I rinse my greens after I cut the stems off and chop int a big bowl of water or right in the sink.. I usually rinse them a couple of times to tet the sand out. then I throw the greens in with out draining them more than enough so they dont get the floor wet.... the moisture surrounding the greens and contained in the leaves is more than enough to get them steaming. I fill the skillet till over filling twice as they cook down and wilt I add more. Probably two whole grocery bags full of greens will fit into a chicken frying skillet. Once they are wilted enough to get the lid on I turn em down and let them steam in their own liquor.

once done I chop and sprinkle the salt pork on top. I do not salt the greens but i do use pepper and garlic. I have not ever seen hog jowels in the store here... Only ham hocks and smoked ham shanks... Both take a lot longer cooking time than the greens so I am not certain how to cook the two together.

I have not made collards though. I would like to some day.

deb

 

[Amberjem]

That has been my experience,.... When i make greens I use Salt pork. Fry it in the skillet till it gives off its fat then pull the salt pork pieces out I rinse my greens after I cut the stems off and chop int a big bowl of water or right in the sink.. I usually rinse them a couple of times to tet the sand out. then I throw the greens in with out draining them more than enough so they dont get the floor wet.... the moisture surrounding the greens and contained in the leaves is more than enough to get them steaming. I fill the skillet till over filling twice as they cook down and wilt I add more. Probably two whole grocery bags full of greens will fit into a chicken frying skillet. Once they are wilted enough to get the lid on I turn em down and let them steam in their own liquor.

once done I chop and sprinkle the salt pork on top. I do not salt the greens but i do use pepper and garlic. I have not ever seen hog jowels in the store here... Only ham hocks and smoked ham shanks... Both take a lot longer cooking time than the greens so I am not certain how to cook the two together.

I have not made collards though. I would like to some day.

deb

you can come over n cook anytime lol

 

[perchie.girl]

@perchie.girl what is pinioning?

Pinioning is done when they are hatchlings right out of the egg. they use a nipper of sorts to cut off one wing tip at the first joint removing the bones that control flight. They do this to Zoo birds that they keep outside in public areas...

Pinioning



It is perminent and removes most of the birds ability to fly. Unlike Wing trimming which has to be redone after every molt.




wing trimming


the feathers above are the primary flight feathers. You trim them like this far enough out so you dont draw blood in each feather. They can fly a little when trimmed like this. If I were to do this for my birds I would do both wings.... The reason is they have a more balanced control of their low level flight incase they need to motor out of the way of a predator.

Pinioning requires you ALWAYS keep your birds withing confines of a cage or large aviary.... BEcause they are defenseless. Therefore they cannot free range ever.

Thats why you dont make that decision lightly. The value of the bird must way outweigh the risk. And because I cannot maintian trimmed wings.... I wont be doing that either unless its a one time deal to keep them around while they are becoming accustomed to their home....

deb

 

[Amberjem]

Pinioning is done when they are hatchlings right out of the egg. they use a nipper of sorts to cut off one wing tip at the first joint removing the bones that control flight. They do this to Zoo birds that they keep outside in public areas...

Pinioning



It is perminent and removes most of the birds ability to fly. Unlike Wing trimming which has to be redone after every molt.




wing trimming


the feathers above are the primary flight feathers. You trim them like this far enough out so you dont draw blood in each feather. They can fly a little when trimmed like this. If I were to do this for my birds I would do both wings.... The reason is they have a more balanced control of their low level flight incase they need to motor out of the way of a predator.

Pinioning requires you ALWAYS keep your birds withing confines of a cage or large aviary.... BEcause they are defenseless. Therefore they cannot free range ever.

Thats why you dont make that decision lightly. The value of the bird must way outweigh the risk. And because I cannot maintian trimmed wings.... I wont be doing that either unless its a one time deal to keep them around while they are becoming accustomed to their home....

deb

you make me wanna crawl in your head to see all the treasures of knowledge you have locked away in there........ and ouch on the wind cutt is that just done to keets?

 

[Amberjem]

@Alaskan you ever have a non broody hen sit on an egg to keep it from freezing?

 

[perchie.girl]

Quote:
My blackeyed peas are yummy and smell good. They are hard to find here but I use fresh ones when I can.... I buy a lug of them and snap the tender ones and shell the not so tender.... kind of half and half. Again I fry up salt pork a whole pound or bacon a whole pound then put the Blackeyed peas and snaps in the pot after pulling the bacon out. And get them simmering. I forget how long it takes but not very long before they are done.... Oh and you can throw in a hambone left over from a ham along with the rendered fat from the bacon. By the time the peas are done the meat is falling off the bone.

My favorite part of a ham bone is digging out the marrow.... mom and I arm wrestle over it.... But she also likes to chew on the joint... I am not a fan...

If you didnt like the smell of the peas it could have been someone was cooking with lard. Good lard has no smell but lard made from an old male pig will smell like MENS BO.... definately

deb

 

[Amberjem]

My blackeyed peas are yummy and smell good. They are hard to find here but I use fresh ones when I can.... I buy a lug of them and snap the tender ones and shell the not so tender.... kind of half and half. Again I fry up salt pork a whole pound or bacon a whole pound then put the Blackeyed peas and snaps in the pot after pulling the bacon out. And get them simmering. I forget how long it takes but not very long before they are done.... Oh and you can throw in a hambone left over from a ham along with the rendered fat from the bacon. By the time the peas are done the meat is falling off the bone.

My favorite part of a ham bone is digging out the marrow.... mom and I arm wrestle over it.... But she also likes to chew on the joint... I am not a fan...

If you didnt like the smell of the peas it could have been someone was cooking with lard. Good lard has no smell but lard made from an old male pig will smell like MENS BO.... definately

deb

I dont think I have ever seen a fresh black eyed pea before... ha I love chomping on a bone.. Big50 says it's the carnivore in me coming out...but he's kinda a meat snob never seen someone do so much surgical cutting just for a bite of meat lol... I have had blackeyed pea's I like before but I aviod even being around when it's cooked ..but maybe it was just the circumstances and it's not all the time when cooked............... I like tripe also but phew that stuff nasty smelling when it's being processed to cook