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I think it's a mix of turkey and Chicken

I'm assuming this is supposed to be turducken- a chicken inside a duck inside a turkey.....
Always thought it a bit odd.

PariahPoet wrote:I'm assuming this is supposed to be turducken- a chicken inside a duck inside a turkey.....
Always thought it a bit odd.

that sounds freaking awesome

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...)

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*

... oh wait... I'm on the wrong side of the world... darn.

'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)

Black Pud!!!! Pickled Onions!! OH YES!! Don't forget pickled walnuts too! oooh and mushy peas!! Got.....to sto p


now........

White Paw wrote:that is freaking awesome..... *drowns on saliva*

Ooops...methinks I should have put a "keyboard alert" heading on that one...

I cant believe theres 3 pages of people talking about steak. God damn it i want some now.

cooked over an open fire, slightly scorched on the outside, slightly raw on the inside. only way to do it in my opinion

Nope, sorry, beef tartar!

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

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

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....

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!

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.

so jealous!
But yeah, the same thing every night can get monotonous no matter how good it may be!
People were designed to live on a variety of food, so it's good to mix it up a bit.
And yes, sushi and lamb are delicious too!

Well I had that pulled steak I told you guys about, it was melt in your mouth good, as usual

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

Ditto heh Raw steak with red juice still pourin out heh perfect an some A1 steak sauce

STEAK! give it to me done anyway

They just opened up a new Ray's Food Place near me and they're selling prime rib for $3/pound all week. Argh...I want to go for it but it's off my diet and...

Aw, to heck with it, I'll get a pound and make soup with it. Fat can be skimmed off.