On 12/8/2013 1:57 PM, Sqwertz wrote:
> On Sat, 07 Dec 2013 22:00:48 -0800, Leonard Blaisdell wrote:
>
>> In article >, jmcquown
>> > wrote:
>>
>>>
>>> <shrug> I enjoy it, too. But I never thought of quail legs as a gem.
>>> A lot of guys I worked with in west TN went quail hunting. I can't see
>>> going to all that trouble for a bird that small.
>>
>> I've eaten my share of quail and doves. Wild quail legs are usually
>> left in the field in Nevada. Breasts are kept. What you read may have
>> been a misprint. They might have meant quail eggs...
>
> That was my first impression, too. The bacon would outweight the
> quail legs by 10:1. But I looked up pictures of quail legs on Google
> and some of them look quite meaty - as big as pheasant (with thigh
> attached). Then I thought what are the chances that a
> butcher-specialty shop would carry raw bacon-wrapped cooked quail
> eggs? So I am still equally confused.
>
> -sw
>
English is her first language, but it seems she's not very good at
descriptive writing. This is *definitely* a case where a picture would
be worth a thousand words. Maybe I'll email suggesting they do that
going forward.

If I happen to be there before Christmas I'll check it out. I might
even remember to take my camera.

I have to say the woman co-owner is rather odd. The first time I went
in there I picked up a couple of packages of "shrimp dawgs".
(Interesting shrimp & pork sausages.) She went to ring it up. She
looked at me and said, "You *do* know these are $20?" Good lord! Great
way to greet a new customer: imply they can't afford whatever it is they
are buying.

Jill