Okies in the BYC The Original

[poultryand bees]

Stimp -
When I saw you had posted earlier today, my first thought was... am I eating anything? Am I drinking anything? No. I can read Stimp's post. Sure glad I asked myself those two important questions first. I hate it when I swallow wrong and have to cough and choke for a few minutes.

 

[Buster52]

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You don't need biosecurity with free range birds because you don't have 40,000 birds crammed into a single barn.

I know, I know. There are different schools of thought, and they all have their strong and weak points. I just happen to be a free range kinda guy.

Or at least a wannabe free range kinda guy. Not all the way there, yet, but we're workin' on it.

 

[poultryand bees]

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Whoooooo Meeeeeee LOL, I don't stir, I light a fire under it hehehe.
All in good fun though. What ya doin??. Yes rooster chicks are a royal pain we could be Bazillionaires if we could stuff them as table centerpieces.

AL

I think this is the very question that Henny asked about several weeks ago. What to do with an overpopulation of dollar draining birds that are worth about the same whether you sell them when they are a few weeks old or wait until they have eaten $5 of feed before you sell them..... not to mention the hassle of taking care of them in the meantime and taking them to an auction.
As I recall, someone suggested posting them on Freecycle or Craiglist, just to get them off your feed bill ~ since if you give them away while they are young, it could be less expensive than raising them for 5 months and then selling then for $2-3 at an auction.

 

[Buster52]

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Nice quote, Simpy! Ya gotta love Chesty. I don't know if that is an actual quote, but it sure sounds like the kind of thing he would say.

 

[poultryand bees]

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Tofu is made from soy bean curd. Here is the description from Wikipedia

Tofu (¶¹¸¯), also t¨fu (the Japanese Romaji spelling), doufu (the Chinese Pinyin spelling), dubu (from the Korean pronunciation), toufu, or bean curd (the literal translation), is a food of Chinese origin,[1] made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

The production of tofu from soy milk is similar to the production of cheese from milk, although some tofu is made by processing non-soy products, such as almonds or black beans. The byproduct of the process is soy pulp (also called okara in Japanese).

Tofu originated in ancient China,[1] but little else is known about the origins of tofu and its method of production. Tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period (late eighth century). It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet.[2]

Tofu is low in calories, contains a relatively large amount of iron and contains little fat. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium and/or magnesium.
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I have been told that since it has no particular flavor of its own, you can add seasonings when you cook it and crumble it, to make it resemble things like taco meat or spaghetti meat. I tried it in tacos many years ago, but we couldn't get past the rubbery texture. Maybe I didn't cook it right, but I never had a strong urge to try it again.

 

[al6517]

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Montecello !!!! I thought Stimpy was the funny guy around here. I think Tofu is made out of -------------- on second thought I am already in hot water and I had better hurry up and take my foot out of my pie hole. And quit trying to make dig my grave deeper LOL, now look who's stirring it up LOL.

AL

 

[poultryand bees]

Having acknowledged that I have only tried tofu (on purpose) a couple of times and didn't care for the texture, I sought additional information and came up with these suggestions for incorporating this high protein, low fat product into a healthy diet
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Add chunks of firm tofu to soups and stews.
Mix crumbled tofu into a meatloaf for a pleasant light dish.
Mash tofu with cottage cheese and seasoning to make a sandwich spread.
Create your own tofu burgers with mashed tofu, bread crumbs, chopped onion and your favorite seasonings.
Marinate tofu in barbecue sauce, char it on the grill and serve on crusty Italian bread.
Add a package of taco seasoning to pan-fried, crumbled tofu, or a mixture of tofu and ground beef to tofu tacos.
Blend dried onion soup mix into soft or silken tofu for a cholesterol-free onion dip.
Stir silken tofu into sour cream for a reduced-fat baked potato topper.
Blend tofu with melted chocolate chips and a little sweetener to make a chocolate cream pie.
Replace all or part of the cream in creamed soups with silken tofu.
Make missing egg salad with tofu chunks, diced celery, mayonnaise and a dab of prepared mustard.
Substitute pureed silken tofu for part of the mayonnaise, sour cream, cream cheese or ricotta cheese in a recipe. Use it in dips and creamy salad dressings.
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I will try somthing made from tofu if someone with more expertise than myself will make it..... and tell me after I decide I like what it in it.

Of course, when I put it that way, I am reminded of all the times we have fixed calf fries and told guests that they were chicken nuggets.

 

[Buster52]

Hey, Carla. Could you ask your DH what that Cornish Rock X went for? We stayed a half hour later than we would have just to see how it went but when they stacked a whole wagon load of stuff in front of it we decided to hit the road. I asked him since he was staying if he could take note and let you know.

We wouldn't have purchased it, but I had never seen one at an auction before and it got me curious. It was a monster. Certainly looked ready for the dinner plate.

 

[poultryand bees]

nnbreeder - thanks for the information about hatcheries and the difficulties of keeping certain diseases out of flocks. I can't begin to imagine the challenge of raising 40,000 birds at a time. One thing for certain however, it would definately be a "job" rather than a "fun hobby" even with automatic feeding and watering systems. When I think of that many birds in one place, I can better understand the "don't like chickens" attitude of people I know who grew around commercial chicken operations.

 

[okcarla]

I just got home from a family reunion, and Gerald is still at the Blanchard auction. He's called several times to let me know how things are going. He's really happy about some of the prices he's sold some things for, but he said he PO'd some of the hatching eggs. He said he could sell them for more for eating eggs to his coworkers.

He told me he saw Rebecca & Uli (Muesky) and Carl & Stephanie (SJarvis) & Buster and lots of regular auction attendees today. He was excited that a set of 4 rooster plates that he bought at a garage sale this morning for $1 sold for $5.50 each plate, and he sold some cucumbers and zucchini at the auction too. I have a feeling that Gerald has bought more than he's sold today though. He bought hatching eggs, and a big wooden brooder and a quad of lemon blue oegb and who knows what else he didn't tell me about. He also told me there were some peacock chicks there that he knew I'd want but he wouldn't bid against Rebecca. He talked to the seller afterward & can get some more for the same price though

Stimp, thanks for the laugh today