Dixie Chicks

[BriardChickens]

Drooling over here!

 

[Amberjem]

Introducing Shylo,, Not to be forgotten My last new years day hatchling

 

[perchie.girl]

Quote:
Not just Keets many breeders do this for thier captive breeder program. Ralph Winter does it to his breeding flock. Guineas can go straight up and over a ten foot wall.... But any bird can be pinioned.... After a certain age though it really should be done by a vet.

Naw there are too many creepy crawlies in my head mixed in with nuggets of trivia. I am a voraceous researcher... it keeps me sane. Outside of drinking a little too much I dont do drugs.... Except alieve for pain... Right now I have a cheek packed with Benzocaine... Tooth ache... but thats about it.

deb

 

[Amberjem]

Drooling over here!

you and me both and I just got done with dinner! lol.... bacon grease good for making sausage gravy for bisquits n gravy...ok who am I kidding bacon grease is good for just bout everything LOL

 

[perchie.girl]

I just sent back my interview.... it has pictures, maybe they will post it soon.

As to eggs.... I gather more often, but frozen eggs are washed off well, and then, if I will use them within about 24 hours, put in a coffee cup in the fridge. Otherwise I toss them in the freezer until I use them.

Duh.... Did you say Interview? Here at BYC? are you famous now?

deb

 

[BriardChickens]

Bacon is the best, bacon makes everything better. Chocolate covered bacon!

 

[perchie.girl]

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

Oooh my favorite way to cook tripe is the ONLY dish my mom made well. she would get the tripe and rinse it well then throw it into a big pot of water... I dont remember if she seasoned it at all. The boiled it for what seems like all day... Till she could rip it a little with her fingers....

Then she poured off that stinky water and let the tripe chill in the colendar till it was cool enough to handle. Then she would cut it into strips about one and a half inches wide and varying lenghts... usually not longer than a slice of bacon. Then she would dredge it in corn flower and salt and pepper and fry it in Bacon grease.....

till it was crispy.....

Three pounds of the stuff was processed and cooked and by the end of dinner it would ba ALL gone.... We served it with mustard Greens with a little vinegar and butter on them.... OH yummy

Funny thing is we are all Californians for the most part. Grandmas family came out of Oklahoma.... Moved to Colorado where Grandma was born there she lived on a Pinto Bean farm.... Dads Family were Sharecroppers they started out in Florida rasing everything from Cotton to pigs... Grandma Dixon my dads mom would be short order cook for the field hands.... ten chickens Processed before ten am and the frying would start till lunch time and the field hands would come in for fried chicken and cornbread. Dad learned to cook from her and taught mom the recipes he liked.

Sad thing is the only cooking she did were those recipes and she got more and more apathetic about doing them as the years went along... By the time I was a teen she could burn the same pot of beans two to three times... So I had to learn pretty quickly the stuff I liked and the stuff that interested me.

So most of my cooking has been learned off the internet...

deb

 

[perchie.girl]

That wing clipping sounds painful..

Dont mistake Pinioning for Wing clipping.... Pinioning is a small surgical procedure for a newly hatched chick...

Wing clipping is totally benign. Wing feathers have NO nerves... they do have a blood supply about a quarter of the way out but as long as you dont clip them that far its a non issue. When the birds molt those feathers fall out and they grow in new ones just the same size as before.

deb

 

[Amberjem]

Oooh my favorite way to cook tripe is the ONLY dish my mom made well. she would get the tripe and rinse it well then throw it into a big pot of water... I dont remember if she seasoned it at all. The boiled it for what seems like all day... Till she could rip it a little with her fingers....

Then she poured off that stinky water and let the tripe chill in the colendar till it was cool enough to handle. Then she would cut it into strips about one and a half inches wide and varying lenghts... usually not longer than a slice of bacon. Then she would dredge it in corn flower and salt and pepper and fry it in Bacon grease.....

till it was crispy.....

Three pounds of the stuff was processed and cooked and by the end of dinner it would ba ALL gone.... We served it with mustard Greens with a little vinegar and butter on them.... OH yummy

Funny thing is we are all Californians for the most part. Grandmas family came out of Oklahoma.... Moved to Colorado where Grandma was born there she lived on a Pinto Bean farm.... Dads Family were Sharecroppers they started out in Florida rasing everything from Cotton to pigs... Grandma Dixon my dads mom would be short order cook for the field hands.... ten chickens Processed before ten am and the frying would start till lunch time and the field hands would come in for fried chicken and cornbread. Dad learned to cook from her and taught mom the recipes he liked.

Sad thing is the only cooking she did were those recipes and she got more and more apathetic about doing them as the years went along... By the time I was a teen she could burn the same pot of beans two to three times... So I had to learn pretty quickly the stuff I liked and the stuff that interested me.

So most of my cooking has been learned off the internet...

deb

the internet is a gawd send for recipes.. I love browsing thru recipes lol.... I was a cater for awhile..anyways the way I do tripe is... yep boil that stuff most of the day...air out house ALOT lol... then let it cool and cutt into the viens remove the fat in the viening.. then slice it up into small strips...gather that all up in a boiling water let boil a bit more turn off drain.. then I do a spicey maranaria sauce with cayenne , garlic, fresh herbs spices.. and drop tripe into that and let simmer for half a day.....Yummy it's always better next day once it has soaked up the marinaer sauce when it looks pink n plump

 

[Amberjem]

Dont mistake Pinioning for Wing clipping.... Pinioning is a small surgical procedure for a newly hatched chick...

Wing clipping is totally benign. Wing feathers have NO nerves... they do have a blood supply about a quarter of the way out but as long as you dont clip them that far its a non issue. When the birds molt those feathers fall out and they grow in new ones just the same size as before.

deb

I dont see that as wing trimming thats feather trimming.. the pinioning thing is def wing trimming lol least to me... It's amazing how some ppl can be so very utilitarian over such stuff... pinioning, castration, branding, notching, tagging whatever it involves with bodily alterations...most stuff I get growing up with it and everything and of course experience and exposure... I dont mind doing soft tissue stuff usually but removin bones and stuff and it's alive still kinda creeps me a bit... I had looked into capon or whatever...........I dont think I could do that the involvement with the internal organs and the risk of doing it half way and all seems to out weigh my mind as something to do for processing..... I do very much admire those skills and abilities though...