Oregon Spring Poultry Swap April 23, 2011 in Canby!!!

Date sort Score sort
Quote:
I hear you there! I really miss doing it for a living!
sad.png
I made a white chocolate bleu cheese with a pinot reduction swirled through it for a wine dinner when I was a pastry chef at a place in the Pearl. Sounds crazy but to this day it's one of my favorite combos for a cheesecake ever!

It sounds amazing! My friend and fellow chicken lover here in town used to be a pastry chef at the White House! She wants to try some of my cheesecakes...I'm almost afraid because she is so amazing. However, the local bakery - another friend of mine - bought one of my limoncello ones. No greater honor than selling a baked good to a baker
smile.png
 
Quote:
Can you hear me screaming YES and nodding my head YES?
lol.png
Blood lines only really matter if you are into breeding them (like I am). Seramas do not breed true to color or size and the only "recognized" color is white. For breeding, you only want yellow legs if possible. I've read that green legs can be bred out of them but not black or swarthy (yellow/black) ones. All of mine I'm keeping for breeding have yellow legs and range in size from Class A to C (D is the largest). The few I'm bringing to the swap have black legs but like all Seramas, will make excellent pets since their temperament is part of their breed. They truly are a "house chicken". They cannot tolerate temps below 40 so have to have a heat source in those temps. And cockerels have the crow 1/4 that of a bantam cockerel. I'm supposedly getting some that whistle instead of crow! I have one now that trills/sings instead of crowing. I was told that is bred into them also.

So yes, please bring them
smile.png
Photos would be great if you can get them before the swap.

Te he! I will pick them up and then try not to fall in love with them between now and the swap! =}

gig.gif
We won't be seeing any of those Seramas.....
 
If you thought my prices were high, here's your chance...

I am out of work and my bees are coming. I have to sell some birds, right away! Paypal, check or money order accepted if you pay before Saturday (bee arrival day).

Buy 2 get 1 free! My friend Daze is going to the swap and I think she might be able to squeeze a few peepers in the wagon.

All my birds are fed 100% Organic feeds and raised on green pastures. I have turkey poults, chicks and hatching eggs from the breeding flocks listed in my sig.

Make an offer! I need $160 in the next 5 days.
 
Last edited:
daze333

I'd like your 2 female Bob Whites if they aren't already spoken for
fl.gif
Do you have a spare male that you could bring? If not maybe someone else that's coming to the swap might have one.
 
Quote:
I hear you there! I really miss doing it for a living!
sad.png
I made a white chocolate bleu cheese with a pinot reduction swirled through it for a wine dinner when I was a pastry chef at a place in the Pearl. Sounds crazy but to this day it's one of my favorite combos for a cheesecake ever!

It sounds amazing! My friend and fellow chicken lover here in town used to be a pastry chef at the White House! She wants to try some of my cheesecakes...I'm almost afraid because she is so amazing. However, the local bakery - another friend of mine - bought one of my limoncello ones. No greater honor than selling a baked good to a baker
smile.png


That's awesome!!
thumbsup.gif
 
DSCN0606.jpg


My adopted daughter's Birthday Cheesecake tonight - Kiwi w/fresh kiwis and blackberries drizzled with honey.

Yep, I'm being bad again lol
smile.png
 
Last edited:
Quote:
Don't be afraid! I can tell you that as a chef both savory and pastry, we really love nothing more than to eat other people's food!
celebrate.gif
I think real chefs are the least critical bunch around. If theyre not
smack.gif
...they are compensating for something! We're excited when people invite us for ANYTHING! In fact I have my eyes on at least two of those cakes!
droolin.gif
I'm gonna be seriously broke after the swap!
hit.gif
 
Quote:
Don't be afraid! I can tell you that as a chef both savory and pastry, we really love nothing more than to eat other people's food!
celebrate.gif
I think real chefs are the least critical bunch around. If theyre not
smack.gif
...they are compensating for something! We're excited when people invite us for ANYTHING! In fact I have my eyes on at least two of those cakes!
droolin.gif
I'm gonna be seriously broke after the swap!
hit.gif


Thank you, that makes me feel better and less intimidated. My cheesecakes are just plain and simple. I'm self taught; I just enjoy making them a lot.

And yes, Cloverleaf, I could do a key lime...for you
smile.png
 
Quote:
Don't be afraid! I can tell you that as a chef both savory and pastry, we really love nothing more than to eat other people's food!
celebrate.gif
I think real chefs are the least critical bunch around. If theyre not
smack.gif
...they are compensating for something! We're excited when people invite us for ANYTHING! In fact I have my eyes on at least two of those cakes!
droolin.gif
I'm gonna be seriously broke after the swap!
hit.gif


Thank you, that makes me feel better and less intimidated. My cheesecakes are just plain and simple. I'm self taught; I just enjoy making them a lot.

And yes, Cloverleaf, I could do a key lime...for you
smile.png


Please oh please oh please!!!!!
bow.gif
 

New posts New threads Active threads

Back
Top Bottom