Cooking with LMNO

[Reginald Ret]

Overly long blogpost about me hosting the family Thanksgiving dinner this year.

Awww page not found

I did not know purple cauliflower exist. Nifty.

[LMNO]

Overly long blogpost about me hosting the family Thanksgiving dinner this year.

Hmm.

Hold on a sec.

[LMNO]

http://earfatigueproductions.blogspot.com/2014/11/another-massive-thanksgiving-update.html

Try that.

[Mesozoic Mister Nigel]

Those potatoes look to die for. I keep meaning to try them, but forgetting.

[LMNO]

So good.

[Mesozoic Mister Nigel]

Talk to me about the turducken.

I want to know whether your impressions of it are similar to mine.

[LMNO]

It needs to fully thaw before cooking; like, the center of the thing has to be near room temp.  Our was still really cold in the center, so the outer layers got a bit dry before it hit temp.

Ours had cornbread stuffing and creole sausage between the layers, and had a cajun seasoning rub, so there was a lot of flavor.  I also made a gravy from the pan drippings, so the spice could really get in there.  I quite liked it, apart from the temperature issue.

[Mesozoic Mister Nigel]

My thoughts on it are that it is an entertaining novelty meat, but that:

A. There's no safe way to cook it thoroughly without the outside getting dry. If it was a solid piece of meat of similar size (like a pork shoulder), you could do an extremely slow roast at low temperature, and it would be exquisite and tender. But because it's got outsides stuffed into insides, a slow roast is a recipe for the rise and fall of the empire of a charming bacterial colony and their toxic byproducts in the interior.

B. Skin is pretty much the best part of a fowl. Due to the abovementioned, the skin on the interior fowls is not utilized, and the skin on the exterior fowl tends to be overdone. This makes Nigel sad.

C. Following from A and B, the meats of none of the fowls are optimally cooked to showcase their nuances and best characteristics.

D. All of these sum up to a meat dish that kinda tastes like unimpressive sausage. It was totally worth the experience, but I can buy pretty impressive sausages for far less money, which makes me ill-disposed to repeat the turducken. Instead, I will roast my birds separately, to their own individual perfection.

Damn, I want a turkey. I might need to go buy a Black Friday turkey.

[LMNO]

All valid points. I would make it again, but purely for the spectacle. The brisket I made for thanksgiving 2012 was a superior meal, but this had a lot of coordination challenges that brought satisfaction when achieved.

[Doktor Howl]

It's an analogy for something.

All that goodness, with a frozen chicken in the middle.

[Mesozoic Mister Nigel]

It's an analogy for something.

All that goodness, with a frozen chicken in the middle.

I don't know why, but that made me laugh quite a bit.

[hooplala]

I imagine people in the future using turducken as evidence of our culture's indulgence, the way people discuss vomitiriums in Ancient Rome.

[Mesozoic Mister Nigel]

I imagine people in the future using turducken as evidence of our culture's indulgence, the way people discuss vomitiriums in Ancient Rome.

That future is now.

[hooplala]

 

I imagine people in the future using turducken as evidence of our culture's indulgence, the way people discuss vomitiriums in Ancient Rome.

That future is now.

[Eater of Clowns]

I imagine people in the future using turducken as evidence of our culture's indulgence, the way people discuss vomitiriums in Ancient Rome.

And then some smartass will chime in "turduckens were actually an architectural feature."