The Natural Chicken Keeping thread - OTs welcome!

[delisha]

Quote: Whole berries (white and red). Barley, Peas, Milos ..many things..and what ever is harvesting in the fields at the time. I feed a ton of raw meat to my chicks. Bones are growing till they are 6 months old and I feed or give access to as much meat as I can. I encourage bug growth in my compost piles and in my DL. I prefer to feed meat, fresh vegetables and greens when available. Less grains and less processed foods.

For those of you that have hens in molt, do they stop eating the oyster shell. Mine were downing it a month or so a go but now it just sits there. My hens gradually one by one started their molting about 3 weeks a go.

They no longer need as much..egg production slows too.

Quote: Many people do not read labels..they do not know what is in bagged feed.

 

[delisha]

mayo is easy to make at home

food processsor
EVOO
6 egg yolks
(garlic)
(Parsley)
s&p



I don't measure anything this is done by taste and look

put the yolks in and whip, open the top and slowly stream in the EVOO..when it looks like fluffy mayo (it will be yellow since we grow our own eggs) taste it.
I add garlc and parsley the day I am going to serve it..it stores just like mayo but remember it is raw egg yolk and can't be left out very long.
You will never buy it again

for a miracle whip taste add a dash of salt and a little lemon zest
Yummmmmmmmmmmmmmmmmmmmmmmm

 

[uglychickens]

Yeah ... that's just one of the problems with Canola.

I consider Canola one of the most avoidable of the things on the list of the things I want to eliminate from my diet. Most of those things are easy to eliminate by cooking from scratch, BTW. Though some of the "eliminations" also come from not feeding those things to the food-producing animals, a "leveling-up" in the game of taking control of my food.

But ... Every once in a while I cave and buy food-industry mayonnaise, which always has Canola. I'm SO weak. I consider mayonnaise a beverage. And I'm just too ... lots of things ... to organize myself around lining up the materials necessary to make great-tasting mayonnaise at home. I've done it, but not the last time I was craving mayo ... I'm bad ... I have a Costco-sized (plastic!) jar of mayo in my fridge right now. I'm binging on mayo and blueberry-rhubarb sandwiches lately. Bad, right?

I just find it VERY interesting that what people are often stepping into when they go "No Corn/No Soy" with their chicken feed is Canola. :/

You read my mind on the mayo as a beverage thing!

 

[LeslieDJoyce]

mayo is easy to make at home

food processsor
EVOO
6 egg yolks
(garlic)
(Parsley)
s&p



I don't measure anything this is done by taste and look

put the yolks in  and whip, open the top and slowly stream in the EVOO..when it looks like fluffy mayo (it will be yellow since we grow our own eggs) taste it.
I add garlc and parsley the day I am going to serve it..it stores just like mayo but remember it is raw egg yolk and can't be left out very long.
You will never buy it again

for a miracle whip taste add a dash of salt and a little lemon zest
Yummmmmmmmmmmmmmmmmmmmmmmm

I've done this a few times successfully, and a few more times unsuccessfully. Any tips on how to keep it from "breaking"? Do warm or cool eggs work better? Ever tried it with duck eggs? I'm really eager to try it with duck eggs.

Also ... as much as I live the flavor of EVOO, and have even bought really great (and expensive!!!) green olive direct from farms in Europe when I lived in France, which was deliciously bitter! I just don't like the flavor of EVOO in home-made mayo. I've heard light olive oil is nicer for making mayo, but don't know much about light olive oil. Is it even olive oil at that point.

I once read here at BYC that a nice thing for home made mayo is using some coconut oil in it ... that makes it thicker, and I would think it would sweeten it up, too.

I use a VitaMix ... would my kitchenAid with the whisk be a better option?

I read that a blender "cuts" the EVOO molecules and makes the mayo extra bitter. But I still didn't like the flavor when I hand whisked it.

The last few times I tried to make mayo it "broke," so I gave up.

 

[Sally8]

Ooooooohhhhhhhhhhhhhhhh, EVOO means Extra Virgin Olive Oil. lol

Today is not one of my brighter days.

 

[TipihlowLadies]

Here is my pony barrel horse not to shabby for an Appaloosa. hope your barrel horse is doing well .

 

[MEMama3]

Here is my pony barrel horse not to shabby for an Appaloosa. hope your barrel horse is doing well .

Pretty horse. I love the spray paint appearance of the dappling.

 

[bbdal]

Can someone educate me on the risks (i.e. salmonella) of raw eggs like in mayo? Thanks!

 

[bbdal]

Can someone educate me on the risks (i.e. salmonella) of raw eggs like in mayo? Thanks!

Sorry...wrong thread. But feel free to educate me still. Thanks!

 

[hotrodflash]

Can someone educate me on the risks (i.e. salmonella) of raw eggs like in mayo? Thanks!

I can't educate you on Salmonella but I always ask myself:

How fresh are my eggs?
Do I let them sit in the nests for days or do I gather them daily?
Are they dirty on the outside of the shell?
Do I handle them with care? refrigerating soon or keeping at room temperature for a short period of time?

If I feel that my eggs are not fresh then I would not make anything with them raw but because I use lots of eggs, I do not worry about Salmonella.
Just my two cents about the chance of salmonella.