Kayla’s Chat Thread

What’s your favorite Egg color?

  • Brown

    Votes: 10 12.3%

  • Dark Brown

    Votes: 20 24.7%

  • Blue

    Votes: 41 50.6%

  • Green

    Votes: 27 33.3%

  • Olive

    Votes: 15 18.5%

  • White

    Votes: 12 14.8%

  • Off-white

    Votes: 7 8.6%

  • Cream

    Votes: 10 12.3%

  • Other - please specify

    Votes: 7 8.6%

  • WE ARE STUCK WITH THIS POLL

    Votes: 16 19.8%
  • Total voters
    81
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Good morning Y'all :frow

Claires Poultry said:
Here some of the ones I'm saving. These are the young ones. The old ones aren't pictured here. Sorry, these aren't the greatest pics. I was in a hurry, and after being chased around all day, the ducks wouldn't let me get close enough to them to take good pics. I'll get better pics of them in the future, that's for sure. I also think it's easier to take better pics when the sun is starting to go down, and it's not leaving a weird glare in the pics.
View attachment 1915318 View attachment 1915320 View attachment 1915321 View attachment 1915322 View attachment 1915323 View attachment 1915324
Got my ducks in a row. :D
View attachment 1915326
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:love
 
Claires Poultry said:
Thanks for recipe. Those onion rings sound really tasty. How exactly do you make them?
Click to expand...
Not sure which recipe DD1 found (she's at school in New Brunswick at the moment) but this looks similar:
https://www.simonmajumdar.com/onion-bhaji

It is super easy, the hardest part is watching the temp of the oil because it will drop when you put the batter covered onion in. Can't do too much at once or they will be really greasy. And you want to eat them hot so we just pass each small batch out after they have drained a bit. I make them in a wok that has a wire rack that sits on the side so the oil drips back into the wok.

We were getting it at a Nepalese restaurant but they stopped making them because the batter doesn't keep and not enough people were ordering it (guess they just didn't know how good it is!). You can coat other veggies in the batter too. It is similar to tempura batter. I have tried onion rings in the past and couldn't ever get the batter to stay on the onion, for some reason this batter sticks better.
 
bruceha2000 said:
Not sure which recipe DD1 found (she's at school in New Brunswick at the moment) but this looks similar:
https://www.simonmajumdar.com/onion-bhaji

It is super easy, the hardest part is watching the temp of the oil because it will drop when you put the batter covered onion in. Can't do too much at once or they will be really greasy. And you want to eat them hot so we just pass each small batch out after they have drained a bit. I make them in a wok that has a wire rack that sits on the side so the oil drips back into the wok.

We were getting it at a Nepalese restaurant but they stopped making them because the batter doesn't keep and not enough people were ordering it (guess they just didn't know how good it is!). You can coat other veggies in the batter too. It is similar to tempura batter. I have tried onion rings in the past and couldn't ever get the batter to stay on the onion, for some reason this batter sticks better.
Click to expand...
Thank you. I can't wait to give it a try! :)
 
And yet I STILL wonder why my bunnies are overweight. It’s totally my fault. :oops:
5AC4EFCD-7005-47CD-8354-42756C61F9CC.jpeg
 

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