Dixie Chicks

[Amberjem]

thats so funny was thinking of making fritta

 

[chickisoup]

Morning Amber!

Remember me???

wow, all those eggy recipes sound good! I am with you tho, I just do not find the whole egg on the burger thing very appealing.

My favorite recipe is a basic loaded with veggies fritatta.

 

[Peep_Show]

Never met a quiche I didn't like....

 

[Cold Canadian]

Question........anyone have any info as to what or when turkeys start breeding ? I have Nicholas Whites meat turkeys ,two hens two toms which will be heading for that final trip soon ( Toms are over thirty pounds , hens are close to twenty or just past ) .....but now the toms are strutting and the he3ns just squat when you approach them ?? they are only four months old ....a little less even .....so this seems rather young to start breeding I'd think .......thoughts

 

[Beer can]

@Cold Canadian Hmm, not a authority on the subject by no means but good luck. I don't think they can breed. Watched a episode of 'Dirty Jobs' where they sucked up the sperm with a straw/bottle aperatis er 'thingy' and artificially bred them. When we had that breed yrs ago, like cornishx chickens without the health problems, grow awesome and very feed efficient. Got them in the spring by fall toms had little beards and were gobbling, dressed out at 50lbs!! Huge!! Hens were pretty big also. Had one hen, err whatever their called I just couldn't butcher, she was my buddy. She laid many many eggs starting in winter. Lived a couple yrs.
I suppose natural reproduction can happen, I've head it occasionally with cornishx chickens, but unlikely.
Most heritage turkey sellers say after summer they do not have hatching eggs for sale, starts in the spring just like wild turkeys.
If I ever have turkeys again I would love to get Holland Whites. I've only found one place they might have the real ones. They are big whites that breed natural and date back to white sports of the wild turkeys from the Aztecs. They do grow big and breasty, just not as efficient as the giant whites, but you can hatch out your own. Porter's heritage breed turkeys has them, along with the biggest selection of turkeys I've ever seen, and I've heard good reviews.
http://ccs.infospace.com/ClickHandl...2&mid=9&hash=10A34800344D6D73D956EE5A22DB75DA

 

[Beer can]

@perchie.girl Your a computer wiz, how come my links sometimes pop up as paragraphs!!??? And I'm usually on my phone, easy to @ someone, how do you do it on the laptop??
I've copied and pasted their names, turns up blue but I'm not sure if it is the same as a @. I don't see it as my options on the laptop.

 

[Alaskan]

For quiche we always do it without a crust... And I don't follow a recipe... I just crack all of the eggs in my "old egg bin" until it is empty, add salt, pepper, and garlic powder until it looks good... Dump in a bunch of grated cheese.

I use a 9x12 glass pan, melt a bunch of butter in it... If I had something to add to it (like frozen spinach, or sautéed onions, or sausage, or whatever, then great) then I add that, and dump the entire bunch of goodness into the glass pan and cook it in the oven until it is done.


Other things I do when I have a bunch of eggs...

Flourless chocolate cake
Chocolate soufflé

 

[perchie.girl]

@perchie.girl Your a computer wiz, how come my links sometimes pop up as paragraphs!!??? And I'm usually on my phone, easy to @ someone, how do you do it on the laptop??
I've copied and pasted their names, turns up blue but I'm not sure if it is the same as a @. I don't see it as my options on the laptop.

shift + 2 = @

dont know why the links would pop up as paragrapsh... unless its showing the WHOLE address. Ooh I just looked... Yep some addys are very very long.

If you look in th etool bar you will see a symbol that looks like a horizontal chain. IF you type a text to use as a handle for your link.... Like say

BiLLy Bobs thinga ma jig

And high lite it The click on that link above and choose URL paste the Long link into the address it will make the whole thing a clickable link to your stuff... I did that above


I only work on a PC never on a phone...sorry

deb

 

[Beer can]

For quiche we always do it without a crust... And I don't follow a recipe... I just crack all of the eggs in my "old egg bin" until it is empty, add salt, pepper, and garlic powder until it looks good... Dump in a bunch of grated cheese.

I use a 9x12 glass pan, melt a bunch of butter in it... If I had something to add to it (like frozen spinach, or sautéed onions, or sausage, or whatever, then great) then I add that, and dump the entire bunch of goodness into the glass pan and cook it in the oven until it is done.


Other things I do when I have a bunch of eggs...

Flourless chocolate cake
Chocolate soufflé

MMM, quiche... Wife's only made them a couple times, havta put the wip to her and get her to make another...Lol!
I've never grown kale before but I have a huge bed of it now, and some more I started. Better than spinach cause it doesn't 'shrink' when cooking, spinach I love but you better have plenty of it cause it shrinks.
I make a, I call it a 'omelet' but It's more of a egg, ham, onion, and finely chopped kale scramble, probably three times a week. Topped with the stankiest cheese I can find at our income level, Cabot 'Hunters seriously sharp', or McAdams 'Adirondacks seriously sharp'. Both dairy plants owned by farmers, the absolute sharpest aged cheddar you can get unless you want to pay big $$$ for Jewitts cheese house ohh my God 'Rip Van Winkle'!!!.
I may work at one of the biggest cheese names in the industry, but dang, they, or even 'Sargento' will never hold a candle to what local cheese is, NEVER! The cheese around here is just unreal.
Stankier the better, and I don't mean Limburger.............

 

[Alaskan]

Dang! I love me some good cheese!


All I can get up here is "regular" big brand super extra sharo chedder. Dunno why... But none of my boys like it. i think 3 of them always vote for pepper jack, one votes for colby jack and I forget what the youngest likes.