I just put 3 Blue Slate Turkey eggs in the bator
. I really hope they all hatch! And that they will be nice and friendly like yours!
Good luck with your poults!
Good luck with your poults!
I wish you all had warned me...sigh, pics of my belts...
- Thread starter taraann81
- Start date
That's how my Roo's were spared. The "tame" ones or the ones that would eat out of my hand or rest on my knee got named and are my Breeders now. The ones that were running from them and chassing my pullets all over the place are in the freezer and didn't get names. If it was mine, that one on your leg would be tagged and made a pet. But that's just me. I can see me as an old farmer with 1000 lb pigs because they ate out of my hand one day or let me scratch their ears and I couldn't butcher them.
I have had tofu in many forms and I don't really like it, maybe its an acquired taste!
I was able to spend a few years in Asia in my younger days, I love it. I still make Kimchee a couple times a year and DW Sharon always goes into hiding when I open it. She says it stinks and is worried it will crawl out of the crock and attack - silly girl.
Steve
I was able to spend a few years in Asia in my younger days, I love it. I still make Kimchee a couple times a year and DW Sharon always goes into hiding when I open it. She says it stinks and is worried it will crawl out of the crock and attack - silly girl.
Steve
- Thread starter
- #24
Steve...Please clarify for the less cultured of us what is Kimchee??
Rooster Cogburn Jr. They are all that friendly and take turns sitting on my lap. I think the real deciding factor will be unfortunatley that all but one tom will go to freezer camp and The friendliest girls will get to stay!
Rooster Cogburn Jr. They are all that friendly and take turns sitting on my lap. I think the real deciding factor will be unfortunatley that all but one tom will go to freezer camp and The friendliest girls will get to stay!
KIMCHEEEEEE!!!
http://en.wikipedia.org/wiki/Kimchi
It's a pickled side dish often of cabbage, or other types of veggies. Often spicy too. Soooo GOOODDD. The Koreans I know say they would die without it!
Tofu is a different story and the only types I like are the soft fried Japanese one that is round, or the "silken" type. The "firm" or other variations are yuck to me. There are like a dozen types so you have to find the right one that fits your flavor.
I miss my turkeys. They were totally awesome!!! I wish I didn't have to eat them either but eventually did the deed. They were just broad breasted bronze tough and as sweet as they were, I had to go back and remember I got them for food and that they just weren't bred to live long healthy lives. Boy they did taste good.
http://en.wikipedia.org/wiki/Kimchi
It's a pickled side dish often of cabbage, or other types of veggies. Often spicy too. Soooo GOOODDD. The Koreans I know say they would die without it!
Tofu is a different story and the only types I like are the soft fried Japanese one that is round, or the "silken" type. The "firm" or other variations are yuck to me. There are like a dozen types so you have to find the right one that fits your flavor.
I miss my turkeys. They were totally awesome!!! I wish I didn't have to eat them either but eventually did the deed. They were just broad breasted bronze tough and as sweet as they were, I had to go back and remember I got them for food and that they just weren't bred to live long healthy lives. Boy they did taste good.
Kimchee does have an, um, odor all of its own but it is good! I agree with silkiechicken that you have to find a type that is right for you but I also think that it is somewhat of an acquired taste and getting used to the consistency.
Gosh, all this talk of funny, friendly turkeys - now I want one, or two, or three.....
Gosh, all this talk of funny, friendly turkeys - now I want one, or two, or three.....
Quote:
What cultured? I always heard it was made from to many veggies coming in at the same time like saurkraut. You know why did I ever plant 50 heads of cabbage and what am I going to do with it all. lol
There are all kinds of kimchee. It can be made with cabbage, radish, Kale just off the top of my head. You chop it up coursely, add hot pepper,onions, garlic, salt, and shrimp or fish. The real deal will often have seaweed in it, then you ferment it at room temp. That's where the funny looks start to come your way - "why do you have seafood sitting on a jar on the counter, won't it go bad? " Then when you open it everybody leaves for some reason?
You can make a quickie version of it, kinda like a salad but I think the aged is much better.
Steve in NC
What cultured? I always heard it was made from to many veggies coming in at the same time like saurkraut. You know why did I ever plant 50 heads of cabbage and what am I going to do with it all. lol
There are all kinds of kimchee. It can be made with cabbage, radish, Kale just off the top of my head. You chop it up coursely, add hot pepper,onions, garlic, salt, and shrimp or fish. The real deal will often have seaweed in it, then you ferment it at room temp. That's where the funny looks start to come your way - "why do you have seafood sitting on a jar on the counter, won't it go bad? " Then when you open it everybody leaves for some reason?
You can make a quickie version of it, kinda like a salad but I think the aged is much better.
Steve in NC
There is no good reason you can not play with your food.
besides this way no one has to clean up a mess.
besides this way no one has to clean up a mess.
Quote:
I'm sure I'll get over it. Especially when I think of it as the turkeys I would buy from the store probably had pretty horrible lives. But mine I know had the best lives they possibly could before being butchered!
I think part of my problem is the status of the BSW in Canada, they are considered critical and are estimated to be less than 100 although I think that is low(nobody asked me). Then I think well I HAVE to eat them, without a purpose they are useless.
Anyways, I had planned to keep one Tom and three hens and the rest will go to freezer camp.
I agree with longranger. Deciding to butcher sometimes becomes a practical "management" question for the reasons he stated. Also, unless you have an unlimited budget, grown turkeys eat a LOT, and you will begin to calculate how much you are paying for their feed each week and it can get out of hand financially.
For me, once the weather got cold in the late fall (snow, sleet, freezing temps) it was sooooo cold and nasty outside it made it a tiny bit easier to send them off to the butcher.
And mostly, i find it important to come to terms with the idea that the meat we buy at the store was once a fuzzy lovable animal/pet too -- we are just "separated" from that knowledge. When people see how much I love and pamper my birds and then they hear that I butcher them too they can't grasp that concept. But the truth is, I know I've given them a WONDERFUL life and they've been very, very happy roaming the farm and pastures their whole life, doing whatever they want and being well-fed, sunning themselves, playing freely etc. My main concern has been to find the quickest, most painless and fear-free way of having them butchered.
I'm sure I'll get over it. Especially when I think of it as the turkeys I would buy from the store probably had pretty horrible lives. But mine I know had the best lives they possibly could before being butchered!
I think part of my problem is the status of the BSW in Canada, they are considered critical and are estimated to be less than 100 although I think that is low(nobody asked me). Then I think well I HAVE to eat them, without a purpose they are useless.
Anyways, I had planned to keep one Tom and three hens and the rest will go to freezer camp.
I agree with longranger. Deciding to butcher sometimes becomes a practical "management" question for the reasons he stated. Also, unless you have an unlimited budget, grown turkeys eat a LOT, and you will begin to calculate how much you are paying for their feed each week and it can get out of hand financially.
For me, once the weather got cold in the late fall (snow, sleet, freezing temps) it was sooooo cold and nasty outside it made it a tiny bit easier to send them off to the butcher.
And mostly, i find it important to come to terms with the idea that the meat we buy at the store was once a fuzzy lovable animal/pet too -- we are just "separated" from that knowledge. When people see how much I love and pamper my birds and then they hear that I butcher them too they can't grasp that concept. But the truth is, I know I've given them a WONDERFUL life and they've been very, very happy roaming the farm and pastures their whole life, doing whatever they want and being well-fed, sunning themselves, playing freely etc. My main concern has been to find the quickest, most painless and fear-free way of having them butchered.
My turkey poult used to be the sweetest and most spoiled of our birds...she is now getting older (you know, up in weeks) and she's getting nasty. She still wants to follow us everywhere, sits at the door as if to get in, talks to us and follows our vehicle when we leave or come, but man, don't touch her anymore!! She is getting nasty!!
A month ago, I would've swore I could never eat her....now....it's different...she is nasty with her biting.
A month ago, I would've swore I could never eat her....now....it's different...she is nasty with her biting.
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