Corvids refers to birds belonging to the family Corvidae. Typically associated with birds in the genus Corvus, which includes crows, ravens, and loyalist primarchs, these “true crows” only make up 47 of the 135 current species. Corvids have native habitats in almost every place on Earth, and cover a wide variety of birds from the aforementioned crows and ravens to magpies, jays, and nutcrackers.
I’m gonna try and update the thread with a new corvid each day of the week, there’s a lot of beautiful plummage on some corvids and also a lot of just like little gremlins, so hopefully that’ll be kinda fun.
I hope everybody has a lovely week!
Monday: Little Crow (Corvus Bennetti) - Western and Central Australia
Tuesday: Hooded Crow (Corvus Corone Cornix) - Western Asia and Northern, Eastern, and Southern Europe
Wednesday: Azure-Winged Magpie (Cyanopica Cyanus) - Central and Northern China, Northern Japan and Mongolia, Southern Siberia, and Korea
Thursday (Late oops sorry): Northern Nutcracker (Nucifraga Caryocatactes) - Scandanavia, Northern Europe, Russia, Siberia, Japan
Friday: Western Jackdaw (Coloeus Monedula) - Europe, Central Asia
Saturday: Purplish-backed Jay (Cyanocorax Beecheii) - Northwestern Mexico
Sunday: Common Raven (Corvus Corax) - Deliverance
BONUS CAPSTONE BIRD <airhorn noises>: Transvolcanic Jay (Aphelocoma Ultramarina) - Southern Mexico
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Slice large white onions into 1 cm wide rings, separate them and peel off the membrane, soak in milk or cream overnight. Drain them and dredge in spiced flour/corn starch mixture (70/30) (salt, paprika, black pepper, onion powder and garlic powder, maybe some chili powder and Szechuan pepper). Save a little of the spice mix before you add it to the flour for seasoning the finished onion rings.
Make sure to shake excess flour off, but you want the same texture as a fried chicken dredge with some craggly bits.
Fry at around 160 c until lightly golden, don’t overcook it since it keeps cooking after you pull it. Make sure to shake oil out and place on absorbent paper to keep them crispy.
Salt and season them while they’re still hot and serve with something like a bright herbal mayo, a confit garlic mayo, a tartar sauce, a sweet chili mayo
This is a good tip