Frank F. Matthews

[email protected] wrote:

    > On Thu, 02 Dec 2004 17:23:38 GMT, "Frank F. Matthews"
    > <[email protected]> wrote:
    >
    >
    >>[email protected] wrote:
    >>>On Wed, 01 Dec 2004 20:38:45 +0100, Ellie C <[email protected]>
    >>>wrote:
    >>>>Magda wrote:
    >>>>>On Fri, 26 Nov 2004 12:49:25 -0800, in rec.travel.europe, "EvelynVogtGamble(Divamanque)"
    >>>>><[email protected]> arranged some electrons, so they looked like this :
    >>>>>...
    >>>>>... Magda wrote:
    >>>>>...
    >>>>>... > On Fri, 26 Nov 2004 12:29:20 -0600, in rec.travel.europe, "Ron" <[email protected]> arranged
    >>>>>... > some electrons, so they looked like this :
    >>>>>... >
    >>>>>... > ... She's just playing snob ... saying americans cook crap most of the year with
    >>>>>... > ... the sole exception of thanksgiving
    >>>>>... >
    >>>>>... > Frozen food for Thanksgiving ?
    >>>>>...
    >>>>>... Well, very often frozen turkeys, that's true. However,
    >>>>>... after thawing, they require the same amount of cooking as
    >>>>>... one that's never seen a freezer. (And may be prepared in a
    >>>>>... variety of ways, although roasting is the most common.)
    >>>>>I like baby turkey any time of the year ! :))
    >>>>Then don't come here. ;-) Our butcher will provide whole turkeys only
    >>>>for Christmas. Some other Americans I ran into in the market last week
    >>>>told me they had gone to many different supermarkets and butchers over
    >>>>the past three weeks and could not find anyone who would provide a whole
    >>>>turkey. There do seem to be strict rules about what's available when.
    >>>In UK they are importing from the USA, Turkeys stuffed with a goose
    >>>stuffed with a chicken.
    >>That's something that I haven't seen. The usual in the US uses a duck
    >>in the middle instead of the goose. The term for the combo is Turduken.
    >> If you are getting a combo like that make sure things are properly
    >>deboned or the carving will be difficult.
    >
    >
    > Maybe I got it wrong, Frank.
    >
    > It still sounds revolting.



It's a Cajun thing and actually quite interesting in the basic idea. An
excellent blend of textures and flavors. Look up the following:

http://www.chefpaul.com/turducken.html


Some of the more commercial versions are much simpler and lack the variety.