How do you like cooking your eggs?

[featherhead007]

That sounds like a nice retirement[/

Ok, now I'm just jealous. You wanna adopt me, LOL!

You could stay at my ranch in CA. I do visit there in spring. I'm usually here in DC

 

[featherhead007]

US Marshal associated/ Retired

 

[Sunshine_Chick]

I do use walnuts quite a bit! My family were all farmers, but Dad moved to the city just before I was born. I worked all my life to move back to the country, as I am a farmer at heart! I'd rather be here than in the city any day. I usually only leave my land every two weeks or so! I like it here! Here's my view.

View attachment 1979712

WOW THAT IS QUITE A VIEW!! As a flat-lander Floridian I am always so wowed by mountains! I live in suburbia and only leave my house every 10 days or so because I prefer the feathered & fured better. Used to be able to say the four-legged variety, but then ... well chickens came along. Thanks for sharing!

 

[Sunshine_Chick]

My whole family isn't into scrambled especially with duck eggs. It makes the rubbery.

The best for baking!

 

[featherhead007]

my backyard

 

[Sunshine_Chick]

They say duck fat is better. I don't know but we are going to try it when we butcher some ducks next year.

Save all your duck fat & render it down. It is SO good!

 

[FortCluck]

Save all your duck fat & render it down. It is SO good!

How do I render it down?

I'd love to learn for when I butcher some ducks.

 

[Sunshine_Chick]

He want a GF, I have one for him this is blue-footed booby, she is named after a bird that we saw on a documentary. She had a sibling, but unfortunately something got her or she got lost in the woods, we have no idea.

She's my favorite chicken outside. She likes to hang out with the chicks that I just hatched because they don't pick on her and she's bigger than them
View attachment 1979878

So pretty! What kind is she?

 

[FortCluck]

So pretty! What kind is she?

Some type of polish

 

[Sunshine_Chick]

How do I render it down?

I'd love to learn for when I butcher some ducks.

I do mine at very low temp in a pot on the stove. You'll know its done when all that is left are the cracklins' (don't toss those- sprinkle with salt & enjoy those crunchy morsels of carb-free goodness). You can also do in a crock-pot again low & slow. Then strain through a few layers of cheesecloth, coffee filter, paper towel, whatever you have. I store in jars in my freezer. I have chicken (schmaltz), pork (lard) & beef (tallow). All separate jars of course.