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| Articles about Quail |
| Quail: Birds of a Feather | | 2008-06-24 13:11:10 | | Growing up in Southern California has its perks; one of them being the weather! Michelle Nguyen, who is 25-years-old, produced a line called Quail which is currently based in Long Beach. Michelle has had her line going for four seasons, and recently graduated from L.A.’s Biola University. Under the lens of dark haired, tattooed models, vintage silhouettes [...] | | By: Smarter Fashion Blog | | |
| | With all due respect to quail farmers | | 2008-05-25 18:18:29 | | I think my mom is getting desperate. She’s pretty good at hiding it, but I can tell.
Mom: “Quail farming is very interesting. Maybe you can go to Cornell and–”
Me: “Study agriculture?”
Mom: “No, just go out to quail farms and–”
Me: “Study quail farming?! Is that a major?”
Oh, future. Whatever am I going to [...] | | By: Circadian Rhythms | | |
| | Quail Tower ( Kai Hur Carrot Tod ) | | 2007-04-04 08:20:00 | | Cakes drizzled in chocolate? No! Scotch eggs? No. These are eggs, wrapped in a coating made largely from carrots and breadcrumbs, drizzled in a savoury sauce. Ingredients Quail Eggs150 gms Chopped Carrot100 gms Wheat Flour1 Egg1 Teaspoon SaltBread CrumbsOil for Deep FryingPreparation1. Mix the flour, eggs and carrot together, place in blender and blend until smooth.2. Cover each egg with the mixture using two teaspoons to spread the mixture over the eggs.3. Cover with breadcrumbs. Then deep fry in 180 degree oil until brown. Ingredients for Dark Sauce 2 Tablespoons Dark Soy Sauce1 Tablespoon Light Soy Sauce2 Tablespoons Sugar1 Tablespoon Corn Starch4-5 Tablespoons Water Preparation1. Mix everything together.2. Warm over a low heat to cook through the starch and thicken the sauce. | | By: Forex trading, stock trading,trader,forex broker,a | | |
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| What I did with quail eggs. | | 2006-11-03 07:32:58 | | This little cute pack of quail eggs arrived home in my basket after a day out of cycling. Along one of our routes we stumbled across a tiny little butcher that I had no idea exsisted. I quickly snatched up a well hung hunk chunk of beef, a dainty pheastant, some amount of Old Sussex Cheddar and 18 of these pretty little eggs.So what do you do with 18 tiny eggs. I thought a 9 egg omelette sounded quite appealing. But the butcher did say that boiled was the best way to have them. So I decided to make this very comforting potato salad with them. My mother's old recipe was perfect because it has a high potato:egg ratio... Potato Salad 6 medium potatos18 quail eggs or 6 medium sized eggs3 tablespoons of mayonnaise3 to 4 sweet gherkins½ teaspoon of gherkin juice1 tablespoon of american MustardPaprika Boil the potatoes until a fork can be inserted easily. Drain and cool. Hardboil the eggs for about 5 minutes and chill under running water to prevent grey film forming on the yolks. Peel and dice potatoes and eggs. Listen to music or daydream while doing this as it can get quite tedious - especially with 18 eggs... dice the gherkins. Make a dressing with the mayonnaise, mustard and gerkin juice. Mix into the eggs and potatoes until evenly coated and to taste. Dust with paprika before serving.Cousins Butchers36 Grantchester Street Cambridge CB3 9HY telephone: 01223 352856 | | By: Daydream delicious... | | |
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