Posted on 04/26/2015 10:33:43 AM PDT by nickcarraway
It just doesn’t seem/taste like white meat to me-it is way more flavorful-so much so that I bake quail breasts with baby onions, artichoke hearts, herbs and red wine-chicken white meat can’t hold flavor cooked with red wine, but quail does.
I’ve only bought the farmed, packaged quail for years, because the population was down here too-until the last couple of years. I’ve had a covey flush in front of me now and then when hiking near the river, for the first time in at least two years-no point in hunting the wild ones when the farmed ones are as available and reasonably priced as they are.
I’ve tried a few varieties of organic. It still didn’t come close. I wanted to give everything a chance because I was in shock at the difference in flavor. I hate to admit it but it really tasted far superior down South. Otoh, I’ll search out the Parmalat and similar varieties. Maybe that’s the key with some of the uht offerings.
We again have several coveys on our land, but it is too early to start hunting again.
Haven’t seen any blue quail, but hear they are coming back too. They are much harder to hunt, really run fast. Generally a tougher bird than the Bob White’s.
I’ve never had farm raised quail. I understand the domesticated ones are larger birds.
“Chocolate used to taste like heaven. Now its made with coconut oil and tastes bland.”
No coconut oil ...
https://www.thehersheycompany.com/brands/hersheys-bars/milk-chocolate.aspx
“Now it all tastes like cardboard.”
Our meals are ggggggggggrrrrreeeeeeeeeeattttttt!
Did you ever think it might be your cook?
I’ve only hunted the Bob Whites-the blue quail isn’t really common to this area. The farm raised quail are a bit bigger and plumper-they live a soft but short life...
You are correct according to household income. Median single employee income is very dismal though. Half of the country makes approximately $15 an hour per worker. I am sure glad 0 “fundamentally transformed” the economy.
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