"Louisiana "La-yers" Peeps"

The game bird feed from Petrus is 26% but I cut it with cracked corn to bring the protein down a bit for the other animals.
$35.00/50lb bag ????!!!!!!!!!!! OMG !!!!!!!!!!!!!! :eek: :th That is WAY out of my pocket range. I would not be able to afford that with all of the animals that I have.

Yea, you're right. If I had to do it, I could. :/ I can remember my 6ft tall grandmother going out into her chicken yard and grabbing a chicken(s), ringing it's neck, plucking it and coming inside to cook it. I wish I could be like her. :/ It seemed so easy to her. We were the first ones at the table to eat when the food was cooked. :drool

I know...it IS very costly, but it lasts me twice as long as the commercial feeds. I think it's because it's raw, whole food. Because it isn't cooked and processed, it retains all its nutrients. I could pay half as much but would feed twice the amount of pellets or crumbles, so my expense would be the same. This way I know that the eggs and meat my family are eating are not full of GMOs. The more I read, the more terrified I am of buying food that I haven't raised or grown. :sick


What does it look like? Can you post a pic of the feed? How many animals do you have to feed?


I'll try to snap a pic when I get home. I have mine milled pretty fine, but they will grind as coarse as you request. Even a coarse grind will have fines in it though because they add kelp and fish meal. It took my birds a week or so to get used to it, but they don't waste anything now. Umm...I have about 35 adult LF, 3 juvenile LF, 9 bantams, 2 sebbies & a brooder full of chicks. :) I can't really count the chicks though since they have their own food.

We just processed a few boys, so I need to take into account their feed consumption, but I've been going through about 2.5 - 3 50lb bags per month. I have the feed in a gravity feeder so they eat as much as they want.
 
The game bird feed from Petrus is 26% but I cut it with cracked corn to bring the protein down a bit for the other animals.
$35.00/50lb bag ????!!!!!!!!!!! OMG !!!!!!!!!!!!!! :eek: :th That is WAY out of my pocket range. I would not be able to afford that with all of the animals that I have.

Yea, you're right. If I had to do it, I could. :/ I can remember my 6ft tall grandmother going out into her chicken yard and grabbing a chicken(s), ringing it's neck, plucking it and coming inside to cook it. I wish I could be like her. :/ It seemed so easy to her. We were the first ones at the table to eat when the food was cooked. :drool

I know...it IS very costly, but it lasts me twice as long as the commercial feeds. I think it's because it's raw, whole food. Because it isn't cooked and processed, it retains all its nutrients. I could pay half as much but would feed twice the amount of pellets or crumbles, so my expense would be the same. This way I know that the eggs and meat my family are eating are not full of GMOs. The more I read, the more terrified I am of buying food that I haven't raised or grown. :sick


What does it look like? Can you post a pic of the feed? How many animals do you have to feed?


I'll try to snap a pic when I get home. I have mine milled pretty fine, but they will grind as coarse as you request. Even a coarse grind will have fines in it though because they add kelp and fish meal. It took my birds a week or so to get used to it, but they don't waste anything now. Umm...I have about 35 adult LF, 3 juvenile LF, 9 bantams, 2 sebbies & a brooder full of chicks. :) I can't really count the chicks though since they have their own food.

We just processed a few boys, so I need to take into account their feed consumption, but I've been going through about 2.5 - 3 50lb bags per month. I have the feed in a gravity feeder so they eat as much as they want.


That sure does sound healthy and yummy. I wish I could afford that. :/
 
That sure does sound healthy and yummy. I wish I could afford that.
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Have y'all ever heard anything good or bad on Bluebonnet feed or used it before?
 
I have a red/orange light that I bought when the girls were babies. It provides some heat. If I use that to warm the coop this winter, will that keep the girls from sleeping?
I would "geuss" that it shouldn't - I use red for my chicks when they are hatched--- but I never use heat in my coop -- it doesn't get cold enough here to justify it - I add extra shavings & hay & put visqueen over the 1/3 open area at the top of my coop & they do fine with that -- even a few years ago when we had snow, they were happy.
 
LOL @ Mal feeling like he "ought" to be able to jump and run. Gotta love Mal. Sending happy wishes for a speedy and jumpless and runless recovery.
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Did you say killer recipe for old timey burnt sugar cake?
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I would love to have it.! PLEASE PLEASE PLEASE. I can "practice" on it this weekend. THANK YOU!

Old-Time Burnt Sugar Cake
Burnt sugar syrup:

1 cup sugar
1 cup hot water


Dump the sugar in a skillet on the stove. Turn the heat to medium-low. Stir only occasionally, for about 5-10 minutes, until it melts and turns into an amber-colored liquid. Keeping the heat on medium-low, carefully add a cup of hot water, a little bit at a time. It will bubble up, then simmer down. Keep the heat on low and simmer about another 5-10 minutes, again stirring only occasionally. Turn off the fire, remove the skillet & set aside to cool while you prepare the cake. The syrup is thin while hot but thickens as it cools.

Making Burnt Sugar Cake:

3 cups sifted cake flour--measure AFTER sifting
2 teaspoons baking powder
Pinch of Cream of tarter
1/2 teaspoon salt
3/4 cup butter, room temperature
3 eggs, separated (yolks/whites divided)
1 1/4 cups sugar
1/2 cup Burnt Sugar Syrup
1 teaspoon vanilla
Water


Preheat oven to 350 degrees. Combine flour, baking powder & salt in a large mixing bowl & set aside. In another bowl, combine room temperature butter and sugar; cream until light & fluffy. Add egg yolks & beat again.

In a small bowl, beat egg whites until fluffy with a pinch of cream of tarter.

Pour 1/2 cup of the Burnt Sugar Syrup into a one cup measuring cup. Add the teaspoon of vanilla & enough cool to lukewarm water to add up to one cup w/the vanilla & syrup. To the bowl with flour, add the creamed butter/sugar/egg yolks, the burnt sugar syrup mixture and beat well. Gently fold in the egg whites. (do not beat again).

Divide the mixture between 2 round, greased cake pans. Bake at 350 degrees for about 25-30 minutes, or until a toothpick inserted near the center comes clean. Cool 10 minutes on wire racks, then invert on racks & cool completely. Fill & frost with Burnt Sugar Icing.

Burnt Sugar Icing-

16 ounces powdered sugar
2/3-3/4 cup Burnt Sugar syrup (however much you have left in skillet)
1/4 cup unsalted butter, room temperature
1 teaspoon vanilla
1/4 teaspoon salt


Cream butter until light & fluffy. Gradually beat in powdered sugar, sifted with salt, add Burnt Sugar syrup and vanilla & beat until creamy smooth and spreadable. If mixture is too stiff, add water a teaspoon at a time. Frost cake & decorate with pecan halves.

Variation: add 1/2 cup finely chopped nuts (pecan, hickory nuts, black walnuts) to cake

and here's the burnt sugar muffins (which everybody like even better, since they get more icing on these):

BURNT SUGAR MUFFINS
1 1/2 cups sugar
1 stick butter
2 egg yolks beaten
2 cups all-purpose flour, sifted
3 teaspoons baking powder
3/4 cup water
3 teaspoons burnt sugar syrup
2 egg whites beaten until stiff
1/8 teaspoon mace


To make burnt sugar: Burn 1 cup sugar in a saucepan over medium-low to low heat until it has turned to a dark brown liquid. Add 1 cup hot water, stir & boil for 1 minute.

Preheat oven to 350 degrees. Cream sugar & butter. Add egg yolks. Sift flour & baking powder together & add alternately with the water. Add the burnt sugar & fold in the egg whites & mace. Spoon into 12 unit muffin pan & bake for 25 minutes.

Burnt Sugar Icing-
16 ounces powdered sugar
2/3-3/4 cup Burnt Sugar syrup (use enough to make it easy to spread)
1/4 cup butter, room temperature
1 teaspoon vanilla
1/4 teaspoon salt


Cream butter until light & fluffy. Gradually beat in powdered sugar, sifted with salt, add Burnt Sugar syrup and vanilla & beat until creamy smooth and spreadable. If mixture is too stiff, add water a teaspoon at a time.
 

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