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Thread: Hobbies and craft

  1. #21
    Join Date
    Jan 2012
    Location
    Perth, WA
    Posts
    724

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    Love the work you've done on those saddles and the way you've set up the photos, that must be difficult to work with such small pieces ... great artwork - you really love horses too don't you?

  2. #22

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    yep im horse mad
    If you are reading this then you're doing just fine as to
    I'm not going to tell ya I lost the ' , . ? ! " Keys to my head
    No grammar no problem I don't know how to fly it any way Bye

  3. #23
    Join Date
    Aug 2009
    Location
    Adelaide
    Posts
    12,581

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    Blackthorn

    I'm pretty sure there is some trick to duck flucking - like how soon you do it... whether the critters have been in the fridge and/or dead a while can make it easier or harder depending... I forget which. I suspect flucking while still warm is easiest but I could be wrong. Pretty sure we did some that had been in the fridge too, but that can hurt your fingers with the cold.

    And there might be some trick with hot water to loosen them up but I don't know the details of that either. Much easier to get one already done. But they don't taste the same as the wild / free range ones.

  4. #24

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    I'm not a pheasant plucker I'm a pheasant pluckers son,and I'll be plucking pheasants 'till the pheasant plucking's done.

  5. #25
    Join Date
    Feb 2012
    Location
    Ipswich
    Posts
    247

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    Quote Originally Posted by Hyacinth View Post
    Blackthorn

    I'm pretty sure there is some trick to duck flucking - like how soon you do it... whether the critters have been in the fridge and/or dead a while can make it easier or harder depending... I forget which. I suspect flucking while still warm is easiest but I could be wrong. Pretty sure we did some that had been in the fridge too, but that can hurt your fingers with the cold.

    And there might be some trick with hot water to loosen them up but I don't know the details of that either. Much easier to get one already done. But they don't taste the same as the wild / free range ones.
    I think warm is best, you can scald them in hot water with a bit of detergent, but I think if you do it straight away they're still warm so you don't need to scald. I plucked my duck straight away, but it was still very time consuming and annoying. I think I might have got it at a bad time in the molt cycle because there were hundreds of feathers just starting to come through and it's was bloody difficult to get those out and the really big feathers kept breaking at the base. I'm looking forward to trying out the plucker when I get around to putting it together, would be so nice to have something that does 90% of it for you in 5-10mins, rather than spending hours doing it by hand. I have a new spit I want to try out too!

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