The two question most frequently asked by potential fertile eggs buyers is “what is the fertility of the eggs you are selling” and “would the eggs withstand the long trip with a courier”
As I hatch quail eggs on a regular basis and monitor various parameters to not only better understand my quail breeding project, but also to provide me with factual information I can use as selection tools. Following analyses of the results from hatching about 800 eggs over the past 9 months, the following results were found
YOUNG BIRDS – 92 Days old
OLD BIRDS – 611 Days Old
EGG STORAGE – 3 DAYS
EGG STORAGE – 8 DAYS
EGG STORAGE – 13 DAYS
EGG STORAGE – 18 DAYS
Hatchability of eggs set (%)
Hatchability of fertile eggs (%)
The most significant conclusions are that hatchability deteriorate with aging birds and also decline with storage of eggs in excess of 13 days
A dear friend gave us four abalones. We have not often cooked this before but we knew that we could not mess this up. Many videos were watched, shockingly some recipes included so many additives that one could replace the abalone with just about anything and not notice. Mrs BYF’s simple effort was absolutely delicious so here is the recipe:
Firstly, lock all the doors so no one can come in and share. Then tenderise the abalone by beating it with as mallet or, go the dramatic African way by tying it in a tea towel and smashing it repeatedly on the back step. Both ways worked beautifully.
Heat a large cast iron skillet
4 Abalones tenderised and sliced in 2cm thick slices
2 Cloves garlic chopped
Handful of parsley
No salt was needed, so don’t be tempted lest the abalone goes tough
Melt the butter in the hot pan and add the garlic, then the abalone. Stir the abalone turning it over a few times and fry for about 2 minutes. The result was lovely soft abalone that tasted of the sea. We like raw fish so if some of it was a bit underdone we were happy. We ate it sprinkled with parsley, on saffron rice and with a fresh salad from the garden.
We opened a bottle (or two) of wonderful Prosecco for the occasion. After lunch we had to have a nap.
Even though I am not a loyal KFC customer, I know lots of people who are (Obviously not close friends of mine). When I stumbled upon an Italian food site claiming to have “acquired” the famous KFC recipe (tongue in cheek off course from the Italians) and disclosed it all on their page, I was interested. I am often asked how to cook rabbit as I have AMPLE supplies in my freezer, my standard answer always is that you can cook it in any way you cook chicken. Having made the connection between chicken and rabbit and having the secret recipe at hand, I was determined to try some KFR (Kentucky Fried Rabbit) or DFR (Dunedin Fried Rabbit) in my mission to eat every one of these NZ PESTS!!!
It was my turn to cook Saturday lunch and I thought I may as well try my new adventurous recipe on Mrs BYF. Weighing out the ingredients to the closest gram and carefully following the intricate steps of the recipe, I had some food on the plates about two hours later and to my BIG SURPRISE it was very good (Some of my regular KFC munchers even seriously commented it to be better than the famous KFC!!!) Watch out Colonel here comes New Zealand!!
I am a keen mushroom hunter and would frequently collect what is available. Every so often a new type shows up and today I bumped into Potato Earth Balls, which I did not know, but they looked delicious and I brought them home. Luckily, before I could cook and taste, I identified them as Scleroderma bovista which are poisonous. I had a suspicion that they were probably not good when I cut them and the inside was a dark purple.