The Old Folks Home

[superchemicalgirl]

@superchemicalgirl Thanks, that's what I figured no NN gene no naked neck. I'm ok with that. The turken blood should increase thier size. And from what I've read on turkens they are good meat bird good layers and somehow hardy. I think the cross will suit my purposes of a fibro flock for meat.

Turkens are some of my favorite "meat" birds. Besides the dearth of feathers, making them easier to pluck and a nicer looking carcass, the line of turkens that I have don't have hair. Most of the other birds that I process have that nasty 3 inch long hair that I have to use the flamethrower to burn off.

Not that I don't enjoy using the flamethrower...

 

[Beer can]

On those cemani breeders, even the woman I'm getting them from who raises pure cemani also says they are nuts. She says all the breeders are culling for pure black, black everything, no regard for any other standards like egg laying ability or health, size, growth etc. No standards except for black.
Sounds like they might be going down the same path as Spanish breeders did when they bred for a exaggerated white face. From what I've read the Spanish use to be a hardy bird and a good egglayer. Now they are not hardy and poor layers.

 

[Highcotton]

We dice up the roots and simmer them with the greens.

Here too Dude. I really prefer the greens with some roots mixed in. We like some mustard mixed in too.

 

[Bunnylady]

On those cemani breeders, even the woman I'm getting them from who raises pure cemani also says they are nuts. She says all the breeders are culling for pure black, black everything, no regard for any other standards like egg laying ability or health, size, growth etc. No standards except for black.
Sounds like they might be going down the same path as Spanish breeders did when they bred for a exaggerated white face. From what I've read the Spanish use to be a hardy bird and a good egglayer. Now they are not hardy and poor layers.

That's what happens when you have people breeding strictly for looks. I breed Harlequin rabbits. Harlies are a "marked" breed, meaning that a lot of the points on the scorecard are allotted to the markings, and a relative few go for coat, color, and type. They are supposed to be commercial in type, meaning rather meaty, but most are scarecrows under that crazy patchwork coat. I am one of few breeders that pay attention to type. I remember putting one of mine on a show table with a judge who was a long-time Californian breeder (the meat breed, to many). He had been making somewhat disparaging comments about the type of the Harlies as he judged them, then he came to my rabbit. I still remember the look of shock he had on his face as he got his hands on a Harlie with good commercial type . . . . My buck wound up last in the class, because his markings were only so-so (as I expected) but the judge remarked, "If we were scoring this as we should be, he'd have been first!"

 

[ronott1]

That's what happens when you have people breeding strictly for looks. I breed Harlequin rabbits. Harlies are a "marked" breed, meaning that a lot of the points on the scorecard are allotted to the markings, and a relative few go for coat, color, and type. They are supposed to be commercial in type, meaning rather meaty, but most are scarecrows under that crazy patchwork coat. I am one of few breeders that pay attention to type. I remember putting one of mine on a show table with a judge who was a long-time Californian breeder (the meat breed, to many). He had been making somewhat disparaging comments about the type of the Harlies as he judged them, then he came to my rabbit. I still remember the look of shock he had on his face as he got his hands on a Harlie with good commercial type . . . . My buck wound up last in the class, because his markings were only so-so (as I expected) but the judge remarked, "If we were scoring this as we should be, he'd have been first!"

Good points!

Sadly, there is no Standard for Cemani in the US so the breeders are actually making it all up.

 

[Highcotton]

Turkens are some of my favorite "meat" birds. Besides the dearth of feathers, making them easier to pluck and a nicer looking carcass, the line of turkens that I have don't have hair. Most of the other birds that I process have that nasty 3 inch long hair that I have to use the flamethrower to burn off.

Not that I don't enjoy using the flamethrower...

Mother always balled up a couple of sheets of news paper and light it and singe the hairs over that.

 

[bamadude]

Here too Dude. I really prefer the greens with some roots mixed in. We like some mustard mixed in too.

mustard greens are our favorite greens

 

[ozexpat]

We grow Malibar Soinnach as our greens. Its not a spinnich at all but its a good replacement green

In the Philippines we eat many green leaves from trees.

Bago (http://rfcarchives.org.au/Next/Fruits/Gnetum/Bago11-97.htm) is one of my faves. We prepare it with slow cooked osso bucco style shin beef. it makes a great stew.

 

[Alaskan]

Quote:
nah... more like 6 months of dark sad depressing gloom ...

no sweat!

We dice up the roots and simmer them with the greens.

I read ROOS, you dice up the ROOS and simmer them with the greens!

 

[bamadude]

Alaskan that would work too
Oz: I have never met a veggie I didnt like. U wanna trade seeds?