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You can always use the /img/ url. Unfortunately it is a free speech site so people are going to post what they are going to post, plus I consider any alg shenanigans to boost or unboost things off limits to myself. But there is an option to link to an /i/ that has the image plus suggestions or /img/ that is just the image. Whatever works for people.

I would argue the opposite is true concerning their intelligence compared to any other breed of domestic duck. They don't fear/flee predators well, many don't forage well, they aren't broody, and they aren't at the top for egg production. However, Pekins are the the top choice for meat ducks.

Yeah, my brother continued the farming tradition, mind you as a hobby only, my father had the big farm but he passed away back in 2013 and with everything I've had going on in my life I just couldn't participate but I grew up with it...but my brother raises quail and pheasant too but most of the fucking pheasants fuck off before we can eat them, they have to be wing clipped, they're a lot of work, as for the " White domestic farm ducks", they too are expensive to raise because they're so fucking stupid, they don't understand danger, a fucking coon, fox, coyote or weasel can walk right up to them and take them down...you have to have a large enclosure with an artificial pond with a concrete subsurface so that varmints can't undermine and breech the enclosure...but back to the duck eggs, an omelet with bacon and onions, (skip the green peppers, they change the taste) and don't burn the bacon and don't overcook the onions, best to use the green onion chive, not the White onion itself and not the solid green chive, use the part in between the onion and the full chive...and DO NOT OVERCOOK THE EGG, A GOOD OMELET HAS TO BE SLIGHLTLY SNOTTY...bacon and onions should be cooked separately, after frying the bacon to medium texture, remove bacon and then fry the chive in the grease but DO NOT OVERCOOK, you don't want a "fried onion" per se, you want to maintain the green/White color and semi raw texture...drain grease but leave just enough to lube the pan...whip the eggs with a teaspoon of butter and equal cream and then dump into the bacon onion mixture and stir it well...I put the heat up high, preheat the pan and then dump the grease and ingredients in and then kill the heat so that it cooks convectionally, after about a half minute flip your omelet and let cook the same on the other side, after which you'll flip it again for about 20seconds and then over again to the other side...under two minutes you'll have the perfect omelet...now this is with an electric range, gas stoves are immediate heat and cook differently so the prep times will differ....FYI...the best omelet comes from quail eggs but it takes 20 - 25 eggs to feed 2 people but the taste is incredible, you'll feel guilty after eating quail eggs because they're so rich in taste....and that's my reply.