You are a colossal waste of a poster.  Go read the Ku Klux Kozie thread.  I'm getting my question answered, so who cares what you think!

Assmonkey.

Yeah, what George said.

Ibsen said the future was in the brown ones.

Irrelevant as long as they're fresh eggs.

opsec wrote:

Scotch Egg

I've has more than a few of those.  Tasty with stout.

Ok, those photos are nasty.  Thanks all.

HAHAH HI LECHERO.

that was hilarious.

Gross, but hilarious.

Umm cage free eggs.  That's a new one.  Does it really fuckin' matter?

There's also the health factor: chickens crammed into tiny spaces with one another are far more prone to disease than those birds who are allowed at least a modicum of space to wander around. With disease prone chickens comes high use of antibiotics and other additives to keep the chickens "healthy" which is then passed on to you, dear Woggah, in the form of meat and eggs. Cage-free chickens generally (although not always - read your labels) aren't subject to such treatment unless they are actually sick, and then the amount of antibiotics used are enough to actually treat the illness rather than as a blanket approach to ward off any potential uglies.

Cage free chickens are healthier chickens, producing better, healthier meat and eggs. Plus, there simply isn't any reason to treat animals like shit just because they're bound for the dinner table.

Given the bit of irony you've pointed out there, Roger, it's also worth noting that employees of organic and humane-treatment farms tend also to be treated better than their colleagues on the big factory farms. Working conditions on the factory farms are frequently dangerous and it's not unusual for those enterprises to employ large numbers of undocumented workers, who are then treated like shit because they're certainly not going to complain.

Go organic as much as you reasonably can. It's better for you and everyone else in the long run.

Roger_That wrote:

Maybe we should just put blacks in the cage and let the chicken run for president..

oh wait...

I’m going to take the bait, because we are talking about unnecessary cruelty.  I’m not thrilled by the wholesale caging of negroes that occurs in our society.  It really is cruel to expect negroes to live like White people and conform to White behavioral norms.  This goes against their nature and places an intolerable burden on Whites as well.  The humane solution is total separation of the races.

They must have bred the "factory chickens" to lay white eggs, because every time I get eggs from my aunt they come in all kinds of colors: blue, green, brown, and yes some white.  They're also 10000000x better than the factory eggs you get from the grocery store.  That pale yellow is NOT the color that yolk is supposed to be.  Yolk is supposed to be a bold yellow-orange.

Taint wrote:

Your aunt probably has a flock of hens comprised of several different breeds of chickens. Different breeds do, indeed, lay different colors. White chickens, as a rule, lay white eggs, etc., etc.. And, yes, there's nothing like fresh eggs from chickens who are free to scratch for bugs and eat grass and basically lead pleasant lives.

I believe they're all the same breed, but they are not white chickens.  The colors on the eggs are fairly pale.

Last edited by jesusluvspegging (2008-10-16 19:57:42)

Taint wrote:

There's also the health factor: chickens crammed into tiny spaces with one another are far more prone to disease than those birds who are allowed at least a modicum of space to wander around. With disease prone chickens comes high use of antibiotics and other additives to keep the chickens "healthy" which is then passed on to you, dear Woggah, in the form of meat and eggs. Cage-free chickens generally (although not always - read your labels) aren't subject to such treatment unless they are actually sick, and then the amount of antibiotics used are enough to actually treat the illness rather than as a blanket approach to ward off any potential uglies.

Cage free chickens are healthier chickens, producing better, healthier meat and eggs. Plus, there simply isn't any reason to treat animals like shit just because they're bound for the dinner table.

The anti-biotics in the meat is merely annoying, but in the eggs and milk we get it in a super concentrated form - double your pleasure basically.

Which is why we won't serve the young'uns any but organic (certified natch) eggs and milk - and butter...yummm...lots of tasty organic butter.

sigmoid freud wrote:

The only eggs truly worth eating as eggs (instead of in omelets, baked goods, etc) are from free range hens (orange yolks - not yellow. Orange.) where you get the eggs a few hours to a few minutes old and straight into a frying pan with butter, over easy, and a couple toasted thick slices of good sourdough, also with butter, fresh squeezed OJ if avaliable, store boughten if not, good coffee...heaven. I ate breakfast like that almost daily before leaving the homestead to seek my fortune.

Runny eggs suck.

Roger_That wrote:

I like runny eggs.  I also like 'em sunny side up.

Runny is the whole point. You sop that up with the sourdough toast.

Now if hard boiled eggs are what you want, as themselves or in egg or potato salad, then week old store bought eggs are better. Once they're  boiled, throw 'em in ice water. The inside shrinks faster than the shell, and that makes them easier to peel.

sigmoid freud wrote:

Roger_That wrote:

I like runny eggs.  I also like 'em sunny side up.

Runny is the whole point. You sop that up with the sourdough toast.

Now if hard boiled eggs are what you want, as themselves or in egg or potato salad, then week old store bought eggs are better. Once they're  boiled, throw 'em in ice water. The inside shrinks faster than the shell, and that makes them easier to peel.

Plus it prevents the yolk from greening as fast.


I just don't dig the runny eggs.  I like 'em scrambled 'til they're not quite dry or fried 'til they're done.  Serve with hash browns or cheese grits, a big bone-in country ham steak (cooked medium), redeye gravy and biscuits.  French pressed coffee, strong and sweet and just as black as a woman's heart.

Last edited by jesusluvspegging (2008-10-17 00:02:18)

Ham Good
Bacon Better.
REAL country sausage...venison with enough pork to make it just a bit fatty and unctuous, lots of sage and pepper...

Of course, good oatmeal with some brown sugar and milk is not to be sneezed at either.

Taint wrote:

sigmoid freud wrote:

Ham Good
Bacon Better.
REAL country sausage...venison with enough pork to make it just a bit fatty and unctuous, lots of sage and pepper...

Of course, good oatmeal with some brown sugar and milk is not to be sneezed at either.

No, definitely ham, because then you get to make red eye gravy and I haven't had red eye gravy in several years. For all the wonders of eating in San Francisco, I don't know where to go to buy the hams like those they make back in the Ozarks which are perfect for making red eye gravy. As simple as red eye gravy is, mediocre ham makes it a pointless effort.

Cooper's Country Store of Salters, SC, makes the god-damnedest country hams, and I believe they will ship them.  A whole ham, sliced (that's several pounds of steaks sliced from the middle, and the two ends left fairly intact for baking) of about 13-14 pounds will run you about thirty dollars (plus whatever they charge for shipping - I've always gotten mine in person, as it is a bit of an experience).  I'm sure they'll be happy to ship you a just a few pounds of the steaks, though, if you don't want to invest in a Ham.

I cannot recommend this ham enough.  It is salty as hell and with a strong, wonderful ham flavor (Honeybaked is fucking bland!).  I suggest soaking the ends before baking for at least a full 18 hours, changing your water frequently.  Glaze with crushed pineapple, ginger, and brown sugar with a bit of clove and cinnamon.  I have eaten country ham all over the South and this is the fucking king.

Last edited by jesusluvspegging (2008-10-17 02:03:08)

Somebody check in with fried potatoes!!!  I like, for the cardiac arrest breakfast, sliced and fried in bacon fat until crispy bits develop.

sigmoid freud wrote:

Somebody check in with fried potatoes!!!  I like, for the cardiac arrest breakfast, sliced and fried in bacon fat until crispy bits develop.

Scattered, smothered, covered, diced, chunked, peppered, capped, and topped.

HP Lovecraft, midget porn, kitties, and now eggs.

I love this place.

Did anyone mention  "Kegs and Eggs" Now THAT'S 1st meal where I come from.

Time for some Waits....

The cleaned up jazz version....

Or the original... (rap bastard ain't got nuthin' on Tom...)