Steak!
- PariahPoet
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- vrikasatma
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Otherwise known as a "tur-duck-hen" but I'm of the opinion that "tur-ds" shouldn't be eaten...so I toggle with it and say "turkucken."
It's a stuffed and bone-out chicken inside a boned-out duck inside a semi-boned turkey (they leave the leg and wingbones in). Kind of the same idea as with the Camel, but scaled down and easier to cook.
And I suppose you're going to ask what The Camel is, so here goes:
An egg,
Inside a boned-out quail,
Inside a boned-out chicken, pheasant or partridge,
Inside a boned-out duck, goose or peacock,
Inside a boned-out lamb,
Inside a boned-out suckling pig,
Inside a boned-out deer or antelope,
Inside a boned-out calf,
Inside a boned-out cow,
Inside a boned-out camel.
Get about five people and a winch, then lower the whole thing into an 8x10x6' pit in the ground, filled with coals, cover, bury, and don't touch it for 2-3 days. When the egg is cooked, it's done. It's said you can feed about 500 people with it and it was a traditional entree for wedding feasts. I know someone who actually did it and I know where to get everything on the list; it's my culinary pinnacle goal to do the Camel someday (would probably need something like $15,000, though...)
It's a stuffed and bone-out chicken inside a boned-out duck inside a semi-boned turkey (they leave the leg and wingbones in). Kind of the same idea as with the Camel, but scaled down and easier to cook.
And I suppose you're going to ask what The Camel is, so here goes:
An egg,
Inside a boned-out quail,
Inside a boned-out chicken, pheasant or partridge,
Inside a boned-out duck, goose or peacock,
Inside a boned-out lamb,
Inside a boned-out suckling pig,
Inside a boned-out deer or antelope,
Inside a boned-out calf,
Inside a boned-out cow,
Inside a boned-out camel.
Get about five people and a winch, then lower the whole thing into an 8x10x6' pit in the ground, filled with coals, cover, bury, and don't touch it for 2-3 days. When the egg is cooked, it's done. It's said you can feed about 500 people with it and it was a traditional entree for wedding feasts. I know someone who actually did it and I know where to get everything on the list; it's my culinary pinnacle goal to do the Camel someday (would probably need something like $15,000, though...)
vrikasatma wrote:Otherwise known as a "tur-duck-hen" but I'm of the opinion that "tur-ds" shouldn't be eaten...so I toggle with it and say "turkucken."
It's a stuffed and bone-out chicken inside a boned-out duck inside a semi-boned turkey (they leave the leg and wingbones in). Kind of the same idea as with the Camel, but scaled down and easier to cook.
And I suppose you're going to ask what The Camel is, so here goes:
An egg,
Inside a boned-out quail,
Inside a boned-out chicken, pheasant or partridge,
Inside a boned-out duck, goose or peacock,
Inside a boned-out lamb,
Inside a boned-out suckling pig,
Inside a boned-out deer or antelope,
Inside a boned-out calf,
Inside a boned-out cow,
Inside a boned-out camel.
Get about five people and a winch, then lower the whole thing into an 8x10x6' pit in the ground, filled with coals, cover, bury, and don't touch it for 2-3 days. When the egg is cooked, it's done. It's said you can feed about 500 people with it and it was a traditional entree for wedding feasts. I know someone who actually did it and I know where to get everything on the list; it's my culinary pinnacle goal to do the Camel someday (would probably need something like $15,000, though...)
that is freaking awesome..... *drowns on saliva*
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Black Pud!!!! Pickled Onions!! OH YES!! Don't forget pickled walnuts too! oooh and mushy peas!! Got.....to sto p's probably all wrapped up in cultural expectations and personal preference as well. I'm sure some of the things I enjoy the taste of would make you feel a little green (e.g. black pudding or pickled onions)
now........
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- vrikasatma
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- PariahPoet
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- ABrownrigg
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i eat it on a regular basis... get it from Outback Steak House.... they will and have to serve it to you that way because of there litte slogan they cant deny you what you want or how its cooked or not cooked....ABrownrigg wrote:I have absolutely come to love raw steak, a nice marbled ribeye, or strip are the best IMHO.
seasoned with just a little seasoned salt on occasion, and warmed up.
AB
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Hmm, I prefer nice lean eye of round myself. Just a light sprinkling of TexJoy steak seasoning(which, along with Doguet's rice and Seaport coffee is made right here in my town! ). Doesn't even have to be warm, just sliced up thin
Speaking of which- I have a lovely jerky recipe that requires no cooking or smoking for my fellow fans of raw steak. (That way you can have a lovely tasting snack without people looking at you funny!
Speaking of which- I have a lovely jerky recipe that requires no cooking or smoking for my fellow fans of raw steak. (That way you can have a lovely tasting snack without people looking at you funny!
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This might sound awful but I sometimes get tired of steak. I mean, I know I do my 'taste is subjective' rant all the while... but we have prime rib every night at my house.
Yes, I know - that sounds excessive. I'm not kidding, though.
You see, my parents own a Meat Market - it's been in the family for three generations.
We're not lacking prime rib.
Call me pretentious but I'm fond of sushi and leg of lamb. But I'll eat prime rib when I'm home any way it's served. Usually with mashed potatoes with spinach.
I love spinach and mashed 'taters with prime rib.
Ah... the horn of plenty being the butcher's daughter.
Yes, I know - that sounds excessive. I'm not kidding, though.
You see, my parents own a Meat Market - it's been in the family for three generations.
We're not lacking prime rib.
Call me pretentious but I'm fond of sushi and leg of lamb. But I'll eat prime rib when I'm home any way it's served. Usually with mashed potatoes with spinach.
I love spinach and mashed 'taters with prime rib.
Ah... the horn of plenty being the butcher's daughter.
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- vrikasatma
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- vrikasatma
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