anyone keep quails?

[Dollythehun]

Are these like the ones they bury on the beach until they rot... Balut? The Chief explained that delicacy to me. Ugh.

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No, pickled in brine. Every tavern in Wisconsin we went into when I was a kid had a jar of pickled quail eggs on the bar. My dad loved them. I think quail eggs also feature prominently in Japanese cuisine.

A restaurant then usually didn't serve any alcohol. A tavern was a restaurant with a bar. Kids could sit at the bar in a tavern if they were eating. A bar didn't serve food and kids weren't allowed. Many tiny towns had only a tavern, which served the drunks, the few people who wanted/could afford to eat away from home and travellers. A tavern wouldn't make it unless they served good food.

[Diane56Victor]

Originally Posted by Dollythehun

And you asked about Tater Tots?! What is fried black pudding?

Black pudding is a big sausage made from pork blood, onions, barley, oats and suet.
I know, I know, it sounds disgusting but it is quite tasty when sliced and fried. In the North East UK it is most commonly eaten with the full English breakfast.

[Dollythehun]

No, it sounds like a polish blood sausage I had as a kid.

[Leafmite]

Good luck with the quail!

[DirtyCoconuts]

This has quickly become my favorite thread lol

Bouncing from dogs to delicacies (possibly disgusting) and birds!

They are typically in transition for 2-6 weeks after you move them before they start laying.

I’ve had this group for a week

Quail can live 2-6 years. It’s quite a crazy range but the research I’ve done says that 3-4 is probably right for a happy and comfy bird

I have no males. Mostly because I hope to share the eggs with my parents and my dad keeps kosher and can’t eat free range eggs because they might be fertilized....also I didn’t want to have a separated quail house

I have a nice space, over 150 sq ft, for 8 birds all born between feb and June. They should lay 5 eggs a week(approx) so that is a damn fine haul of tasty eggs

Even if I get no eggs they are a lot of fun. Like being in a fish tank. You have to really be still and calm when sitting in there (or tending my herb garden which shares the space) and that exercise is a lot like meditating or free diving, you have to relax in order to do it and if you do, you can’t.

I have polish roots and blood sausage is so gross still hahaha I literally hid it from my babci so she did not know I was not eating it lol. Advice to anyone trying to feed a child something weird.... don’t call it something gross! Head cheese! Blood sausage! These are never going to sound tasty to a child!?!?
Hahaha

[Dollythehun]

" I have polish roots and blood sausage is so gross still hahaha I literally hid it from my babci so she did not know I was not eating it lol. Advice to anyone trying to feed a child something weird.... don’t call it something gross! Head cheese! Blood sausage! These are never going to sound tasty to a child!?!?
Hahaha"

I'm sure they called by it's polish name. But after all these years I can't remember it. Unlike you, 30 years ago I found some and it was just as delicious as my childhood memories. None since then.

I've been reading a lot of WW2 books lately. I think our ancestors developed such weird tastes out of grave necessity.

[DirtyCoconuts]

That is so true. I often will say that I love peasant food. I just think you have to come up with more discreet names.

Take cholent (Yiddish ) it is veggies and rice stuffed into a sheep’s stomach with meat and roasted. So amazing. Just don’t tell anyone until AFTER

[Dusty Ol' Man]

Originally Posted by DirtyCoconuts

That is so true. I often will say that I love peasant food. I just think you have to come up with more discreet names.

Take cholent (Yiddish ) it is veggies and rice stuffed into a sheep’s stomach with meat and roasted. So amazing. Just don’t tell anyone until AFTER

I have been a big fan of Andrew Zimmern. Some of the dishes he has featured are not on my list. Cholent, however, is right up my alley. Peasant food works for this peasant.

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Polish blood sausage is kalled kiszka. "KEESH-ka". It's cut into thin slices and fried with diced onions.