Most are saying to skip the sugar but that sugar isn’t just adding sweetness and moisturizer. It’s feeding the yeast. Cut it and things go wrong fast. You could make your own sugar syrup if the problem is it being corn syrup. But you need to have stuff for the yeast to eat so an undigestible sweetener isn’t going to work. You might try figuring out how much of that sugar the yeast is leaving behind and replace that with some other sugar substitute.

Exactly

I already include “-pinterest” in a good number of searches because their results often taint my results.

Yeah, I took econ too. I’m just asking if you have any egg-bird specific experience. If you know about the details of dealing with each kind of bird and the complications that come with the different types. Anyone can econsplain. But do you have industry specific knowledge? Are you successful in this industry? Do you have actionable information that leads to success? Or if are you just repeating highschool level generalities.

There is this idea out there that people shouldn’t take unsolicited advice, especially from people that don’t have any experience in what you are trying to do. So I’m asking the questions to see if you are offering anything of value or are just repeating things without providing that value.

How many years have you worked in the egg business?

Those are biscuits.

Most people are clueless about the actual costs of eggs. In my area I’m pretty sure most of them think eggs are mass produced in a factory even though cows outnumber people on an average block and they should know how eggs are made but they are too busy avoiding education at every opportunity because that is the will of Daddy Leader. I’m only half joking.

If they wanted to go buy a commercial goose egg that’s how it works. Geese eggs are rare. They take a lot of investment in time to produce. If you can’t recoup the costs then you can’t sell as selling requires time and time is money if you believe that labor should be compensated.

Eggs go to waste. There is no way we can eat them as fast as they come. It’s not really even a factor of price. We could list them as free and even though the stores are sold out we’d still not get rid of them. Selling eggs is similar to the worst parts of Facebook marketplace. People say they will come and don’t. They show up and the eggs aren’t good enough because you don’t feed them the same exact feed they would if they had chickens. They can only buy if there are at least five dozen available. The eggs aren’t white, or blue, or green, or whatever their kink is.

Egg buyers are the most picky people on earth. We did get lucky last year with one couple that would always take whatever we had. But we don’t actually set a price. We live in poverty. We let anyone that shows up pay whatever they want. These people covered our feed costs but that was about it.

It takes a full year to hatch them and then wait for them to become soldiers since they are only aggressive in the spring. Ain’tnobodygottimeforthat-meme.gif

I have chickens. People refuse to pay $5 a dozen for our pasture eggs. Even though that’s cheaper than any other eggs in the area. I’m also sitting on a dozen goose eggs. A goose egg is three times the size of a chicken egg. They want to pay less than three times the cost of a chicken egg, even though geese only lay during the spring and only lay every other day.

They were perfect.

American style “Southern” biscuit. Like a scone but incredibly fluffy and buttery. There is a video of British kids trying one and you can see the moment their life changes as they take their first bite.

Including “self deportations”. It is mathematically possible. Unlikely. But possibly.

It’s ridiculously easy to make at home.

Here is my recipe. I do variations at times like browning a pound of ground lamb and seasoning it with the same dry spice blend and amount as in the recipe. And adding it to the mix at the simmer stage.

• Shakshuka
• 2 Tablespoons extra virgin olive oil
• 1 medium yellow onion chopped
• 1 red pepper chopped
• 4 garlic cloves, chopped
• 1 teaspoon ground coriander
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 Pinch red pepper flakes
• Salt and pepper
• 1 28-ounce can whole peeled tomatoes
• 5 large eggs
• cup chopped fresh parsley leaves
• cup chopped cilantro leaves
• ! Serve with crusty bread

• Saute the onions and pepper on medium heat until translucent and maybe even a little browned
• Stir in the garlic and spices for 30 seconds
• Deglaze with the juice from the canned tomatoes
• Add the tomatoes and beat them up with a wooden spoon to break them down into smaller chunks
• Reduce heat to simmer and put the lid on
• Simmer for 15 minutes
• Make a well for each egg and place an egg in each.
• Adjust heat to medium low.
• Put the lid back on and cook for 5 minutes
• Serve.

Didn’t he already fix it? Aren’t we past day one?

We can live in both at the same time.

It’s weird living in a world where people are rescuing our past from the Ministry of Information sponsored Memory Hole.