Fair enough. We have a small house that we keep our ducks in over the summer. They have a nice yard with a small pool. In the winter we have a pen in our chicken house with a separate door and separate small yard where the ducks live. We will the pen with straw and it has a Cozy Coop panel to keep them warm on the coldest nights. The chickens also do a fairly good job of keeping the house warm on all but the coldest nights. They have a pair of Cozy Coop panels up near the roosts at one end of the house and we can stick a little ceramic box heater in there if it gets stupid cold.

My wife makes pumpkin pie with a full lard crust from our pigs and duck egg pumpkin custard. I will dig into it hot from the oven and eat it like pumpkin pudding with bits of pie crust floating around on it with a blob of bourbon whipped cream melting on top. It pisses my wife off because the rest of the pie collapses so he always tells me not to touch them until they are cooled. Grrr…

They didn’t complain.

Yup. That’s the way I like it but it’s cool if you like it another way. I really like lots of egg in my potato salad but that’s just me.

I think it’s just the right amount.

Really? I find that they are no problem at all. We keep them in their own yard during the summer then bunk them with the chickens in the winter.

We have ducks. There are always two or three dozen eggs in the fridge. They are definitely far superior in baking.

I’ve eaten all kinds of eggs. The whites of duck eggs are more toothy and the yolks stickier.

I don’t find that they make me fart. At least not more than I do anyway.

More for me!

Potategg salad.

They’re good for baking. My wife makes pumpkin pie with duck egg custard. It’s delicious. We have one laying hen.

It’s a big one from Cabelas. I’m not sure if it’s the 10-tray or the 12-tray. There are a lot of trays.

https://www.cabelas.ca/product/160162/cabelas-deluxe-10-tray-dehydrator

The cabbage is where all the flavour is. I love the cabbage.

Hehehe. Baba is going to be angry?

I like the extra tomato sauce to keep them moist when I reheat them. I’m too fucking lazy to make 100 little ones. I’m Scottish, sorry for the abuse of your national dish!

Check the rules where you live. Where I live it’s illegal to move any trapped animal more than 1km without a permit.

Like…Ben’s Converted Rice. It’s par boiled then dried so it’s already cooked. You just have to hydrate it with hot water.

I used to go to shabbat dinner at my friend’s house all the time. I don’t think I ever had stuffed cabbage with beef there. I used to make cabbage rolls with beef but I can’t eat beef anymore. This is the first time I tried with pork.

My mom originally did it in a big pot but heating them up from the bottom means that the ones on top take longer to cook. I started doing them in the oven and it really works well. They cook more quickly and evenly.

There’s nothing bad about the filling. You can put it anywhere. The only issue is that I use converted rice which I put in dry then hydrate with the tomato juice. If I used cooked rice I would stuff that stuff into anything.

In all honesty I’ve just never gotten around to getting one. It would be very handy for warming these up right in the bag.