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Shokupan (Hokkaido Milk Bread) Arugula Panzanella

Shokupan (Hokkaido Milk Bread) Arugula Panzanella

If you find yourself with an abundance of leftover, semi-stale shokupan and wondering what to do with it, I highly recommend an Italian bread salad. This east meets west fusion recipe is a perfect breakfast if you crack an egg over it, or for a 

Daily Life 1: Quail Chronicles

Daily Life 1: Quail Chronicles

After a harrowing incubation and hatching period, eleven cute, fluffy little celadon quail are now growing happily in a brooder in my mud room. My hognose snake, the dashing Mrs. Pigworm who was the original inhabitant of the makeshift brooder, is now relegated to a 

Heat Lamps Or Top Plate Brooders? (Plus Other Types Of Heat Sources For Brooding At Home)

Heat Lamps Or Top Plate Brooders? (Plus Other Types Of Heat Sources For Brooding At Home)

You got chicks coming in, either by mail or eggs in the incubator, and you want to know which heating option is the best for your fluffy and adorable new arrivals. You know there are a few types out there, but what are the actual advantages and disadvantages of each? I’ve brooded hundreds of ducklings and chicks over the years, and have used every type of heat source (including myself and hot water bottles one year due to a failure) under the sun and so I decided to put together a simple review of the two most commonly used heat sources for those looking to brood at home, along with some emergency or non-standard options if you find yourself without power or a heater.

Remember, you should always provide one hot side and one cool side, so the birds can self regulate their body temperature. Reduce the hot side by 5 degrees each week, until the heated side temperature reaches the ambient outside temp, at which point they can be removed from heat.

Looking for a guide to brooding ducklings? Click Here

Looking for a guide to brooding quail chicks? Click Here

The Two Most Common Heat Sources: Heat lamps vs. Top Brooders

Heat Lamps

What are heat lamps?

Heat lamps are the most commonly used heat source for brooding chicks and ducklings at home. It usually consists of the lamp itself plus a heat bulb, either incandescent, infrared, or ceramic that is either hung or clamped above the brooder. You adjust the temperature by changing the height between the lamp and the bedding.

What are the pros to using a heat lamp?

  • Heat lamps are one of the cheapest options available on the market, only costing about $10 for the lamp itself, and a few bucks for the bulbs.
  • Ceramic and infrared bulb options allow chicks to sleep when the sun goes down which means their sleep won’t get disturbed by the light.
  • Can be used in the future for ill adult poultry, or ill chicks which may be startled by light suddenly coming on and off if you have to check on them in the middle of the night,
  • Doesn’t get as dirty as top plate brooders since the ducklings/chicks don’t come into contact with it.
  • Options such as cages for the lamp unit can help decrease the chances of a fire, and so long as precautions are taken, the actual chances of a flame hazards are low.
  • Good for large, specialized poultry such as geese, emu, ostrich, and turkeys since the height is fully adjustable.

What are the cons to using a heat lamp?

  • They are considered a fire hazard since if the clamps fail and they drop onto the bedding, it can set the bedding ablaze.
  • If the lamp falls into the brooder, it can burn chicks and kill them.
  • If too close to plastic brooders, can cause plastic to melt.
  • Dust from the bedding or the poultry that settle on the lamp can cause smoke.
  • The bulbs can break which can cut you or the chicks.
  • Bulbs have to be changed out every so often when they no longer work, which is extra work as well as an extra cost.
  • May be difficult to adjust the height, depending on your brooder.
  • High energy consumption.

Where To Buy:

Your local home improvement (Home Depot, Lowes) will usually have them in stock, poultry/livestock and feed supply stores (such as Tractor Supply or Agway), pet supply shops in the reptile section (such as Petsmart or Petco.)

Top Plate Brooders

What are plate brooders/top brooders?

Plate brooders/top brooders are the other mainstream option for a heat source when brooding chicks and ducklings. They are radiant heaters that provide heat from above, usually with adjustable height settings for the most commonly kept poultry.

What are the pros to using a plate brooder/top brooder?

  • Plate brooders don’t pose as fire hazards, and many are rated for zero clearance (so touching the bedding or the chicks won’t burn them.)
  • Allow chicks and ducklings to sleep, since there is no extra light to keep them awake at night.
  • Longevity since each unit can last years.
  • No risk of breaking glass shards or the extra cost of having to switch out bulbs.
  • Can be moved out to be used in the coop without fear of burning the coop down.
  • Easier to store with removable legs and flat, compact shape.
  • Lower wattage so lower energy consumption (may use only 1/4 – 1/3rd of heat lamps.)

What are the cons to using a plate brooder/top brooder?

  • Height limit—larger poultry such as goslings, emu, ostrich, or turkey poults will outgrow the brooder before they can fully go outside.
  • Can get dirty because the chicks/ducklings jump on top of it. Shields exist to prevent them from jumping on it, but they still need to be cleaned.
  • Can’t be used for ill adult birds due to the height limit.
  • Price is a higher initial investment, almost 4x as much as lamp and bulbs.
  • Can’t easily see what the chicks/ducklings are up to when they are huddled under, since the brooder plate is not transparent. This may cause you to miss some that may be ill or non-thriving. You will have to be diligent about checking on every bird you have.
  • Space requirements—make sure you check your brooder’s space before ordering since each heating unit has a set size.

Where To Buy:

You local feed and poultry supply shop may have these, but the most reliable way to get them is on Amazon. I’ve included a link below to the type I have.

FINAL VERDICT: Plate Brooder

Why choose a top Plate Brooder?

Ultimately, for safety and comfort, top plate brooders are the gold standard for at home brooding. Plate brooders allow chicks and ducklings to sleep when night falls, no danger of burns, breaking bulbs, or fires, and last a long time without having to change out parts such as spent heat bulbs. The initial investment is higher than any of the other heating options, but well worth the cost. They get dirtier quicker though, so you’ll have to be diligent about cleaning between clutches.

If you brood large poultry though, such as geese, emu, ostrich, and turkey, you’ll want heat lamps since they can be adjusted higher for these extra large chicks.


Emergency and Non-Standard Heat Sources

If you find yourself in a pinch, either without power or your heat source broke/failed, here are some ideas for emergency heat.

  1. Reptile Heat Mat – These are readily available at your local pet supply store, meant for sticking to the underside of a tank for snakes and lizards. They come in several sizes and last quite long, with no fire or burn risk since they are meant for use with reptile bedding (most commonly wood shavings.) These are a bit expensive, and I usually use aluminum foil hut over it in order to trap in the heat.
  2. Heating pads – If you have an old heating pad, you can use it int he same way as the reptile heat mat. Be aware it will likely be disgusting once you’re done with it.
  3. Hot water bottle – This option is good for those who still have access to hot water, even if you don’t have access to electric power (you can heat hot water in a kettle on a gas stove, or if you have a grill or fire pit outside.) This will need to be changed out frequently depending on your ambient temperature.
  4. Body heat – While this is a relatively gross option and not one I would usually recommend since chicks and ducklings have no control over their bowels, and can be carriers of parasites and diseases, if you have absolutely no other option, placing them in your clothes can help. Just be careful not to smother them, and be aware some have sharp claws.
  5. Rice Heating Bag – Microwaving raw rice in a cloth bag (be careful, will be hot) for 2 minutes can be used in place of a hot water bottle.
Easy Pork Livermush (Scrapple/Liver Pudding)

Easy Pork Livermush (Scrapple/Liver Pudding)

I love scrapple, which is made from the leftover “scraps” of pork which often means the headmeat and organs. I first had it a few years ago, during a trip to Atlantic City, where it caught my eye on an unassuming diner breakfast menu. I 

Stuffed Tebasaki Chicken Wings (With a Soy Garlic Glaze)

Stuffed Tebasaki Chicken Wings (With a Soy Garlic Glaze)

I’m going to preface this by saying that unless you have a lot of time and nothing else to do, don’t do this. You can easily make a deconstructed one where you just pile the tebasaki (Japanese style fried chicken wings) high with melted cheese, 

Cheeseburger Mochi Rice Cake Skillet

Cheeseburger Mochi Rice Cake Skillet

I make no apologies for this monstrosity, since in the words of my husband, “It’s glorious.” East meets West in this dish, which is a re-imagining of a meal my sister and I would make during middle and high school when we got home after classes—cheeseburger rice. Nostalgia alert: Skip the rest if you’re not interested in how we came up with it.

Many days we’d come home and look in the fridge (which was always open without restrictions) for things to make and eat while we waited for dinner, or, if my parents were traveling for work, to make for dinner, and leftover white rice, cheese, and ground beef were always readily available. We eventually concocted this creation (and were quite heavy handed on the cheese.) Maybe it would have been more aptly named cheeseburger risotto as the grains of rice softened and soaked up the grease from the beef and butter, and the cheese bound it all together. A hot bowl of this was something to look forward to, made even better from knowledge we made it ourselves.

Here, I simply replaced the rice with chewy rice cakes, or mochi—you don’t need to use this particular shape, although I do since it’s what I have on hand. I really need to get myself an electronic mochi maker, as I have no doubt fresh mochi would make this even better (or… stuff it with this for a savory mochi filling.) You can top it with bacon bits, squeezes of Kewpie Mayo, barbecue sauce, or sliced Jalapeño for tasty garnishes. Serve it with a side salad, or some pickles maybe to assuage your guilt.

Perhaps this would also be delicious using Hamburger Helper, but I wouldn’t know because I’ve never actually had Hamburger Helper (so someone should do it and report back… for science.)

Ingredients

  • 1/2 lb ground beef
  • 2 cups mochi rice cake
  • Water (for boiling the mochi if using pre-made)
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1/4 cup onions, chopped
  • 1 cup shredded mozzarella/cheddar (or more, I’m not judging)
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Mirin (Japanese cooking wine, or sake with a pinch of sugar)
  • Salt and pepper to taste
  • Optional: Jalapeño, bacon bits, mayonnaise, barbecue sauce, scallions, sautéed mushrooms etc.
  1. If you’re using pre-made mochi, boil it first to soften while you prepare the skillet. Once softened, it’s ready.
  2. In your skillet/pan, sauté garlic and onions in butter on medium heat until fragrant. Add ground beef and cook until brown. Add ketchup, Worcestershire sauce, and mirin and mix.
  3. Strain the rice cakes from the pot and add it to the pan and mix. Add salt and pepper to taste.
  4. Add shredded cheese and cover the pan, allow cheese to melt (or you can broil it in the oven for 3 minutes until the cheese is melted and bubbling. Serve with optional garnishes.
Savory Steamed Egg Custard / Zheng Dan/ Chawanmushi

Savory Steamed Egg Custard / Zheng Dan/ Chawanmushi

Another recipe out of my childhood, this is one of my (and my dad’s) favorite dishes. My mom told me when she and my dad first married, she knew how much he liked steamed egg, but because of the lack of the internet (recipes were 

Creamy Polenta

Creamy Polenta

When we were young, every winter my dad would get tickets to the annual Feast With Famous Faces, which was a charity event orchestrated by the not-for-profit League of Hard of Hearing which one of his friends was a part of. This event had restaurants 

Jie Cai (Chinese Mustard Greens) Cold Dish

Jie Cai (Chinese Mustard Greens) Cold Dish

This is a super simple dish, and to be honest, my selfish reason for blogging it down is because the recipe is from my mom (and grandmother) so it is a taste of home and my childhood for those days that I’m missing it, rather than any spectacularly creative or complicated meal.

My mom is back from Costa Rica for the time being, so every week I slip over to my parents house where oodles of goodies await. When a daughter goes back to visit her family, we call it hui niang jia—it is one of the rare times a daughter (who is now a wife and a mother with her own home and children to care for) can take a breather and be fed, rather than do the feeding. My mother (if you aren’t aware) is an amazing cook. When I was a child, every Sunday she would host dinners where scrumptious delights would load the large circular dining table and friends and family would gather. As I’ve gotten older, I appreciate her skills in the kitchen more and more, especially if my stomach is on the receiving end of it (my husband, who can’t understand Mandarin, says he doesn’t care if he sits in silence, so long as he can just continue eating.)

This recipe can actually be done with turnip and radish greens (I tried and it came out quite delicious), but traditionally it’s made with Brassica juncea—Chinese mustard. Salty, savory, tender, slightly sweet, and bitter (trust me, the slight bitterness really shines), this dish is best eaten cold with a bowl full of hot white rice and some other small dishes on the side. My mom said that it is a winter season recipe, when mustard greens (a cool weather crop) have come to harvest. I imagine it can be done with most mustards, so that will be on my experimental list this coming spring.

The first time I made it was a bust as it shriveled and became tough. I called my mom to ask what I did wrong, and after troubleshooting, we realized I had it on high heat, and kept it uncovered. It came out much better the second time around.

I’m glad I learned this since, as I’m finding, there’s no taste like home.

Ingredients

  • 1 lb Chinese mustard greens, turnip greens, or radish greens
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  1. Wash mustard greens well and chop into two inch pieces.
  2. Add mustard greens to cold oil, with salt, soy sauce, and sugar.
  3. Turn heat to medium low and cover. Allow to cook for about half an hour, or until the stems are tender. Remove from heat and chill. Can be stored in the fridge for a week.

Kanten Papa Brand Konnyaku Jelly

Kanten Papa Brand Konnyaku Jelly

Today I cracked open two packs (grape and apple) of jello mix from the Kanten Papa corporation, which sells dessert (among other) mixes. It was a fun and simple little activity to do with the kids, and we very much enjoy the flavor (which tastes