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Since time immemorial man has stuffed dead bird carcasses in other larger bird carcasses and cooked them. Zoologists believed it suffered a brief hiatus during Noah's ark to avoid mass extinction but then has had a resurgence of popularity after the FLOOD. It was once popular in my country (the UK) but not so much anymore/I've never had it, and was wondering whether it was worth it. So have you stuffed bird within a bird? And if so, how many? and was it worth it? The tri-bird Turduckhen is popular in the US, at least according to Wikipedia, and indeed the UK's very own celebrity chef/Organic Farming and cooking Enthusiast Hugh Fearnly-Whittenstall has a 10 bird recipe involving Woodcock, Partridge, Pigeon, Pheasant, Guinea fowl, Mallard, Chicken, Duck, Goose and Turkey. But I'd like to know about people's personal experiences with this and if its worth forcing on my family for Christmas or whether its a cruel, gruesome unrewarding pantomime of a dish not worth the effort of interring these birds in a fleshy, soon-to-be-roasted-tomb-of-their-cousins'-rotting-flesh type affair that leaves me wondering about the already dubious morality of my actions... (The "Rôti Sans Pareil" (Roast without equal) was a 19th Century dish served in the French court where 17 birds were used and is historically the biggest, most extravagant example of this type of dish. I would also welcome those ornithologically minded enough to suggest ways of topping this, possibly keeping this bit a purely hypothetical because it could easily get distasteful.)
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| # ? Nov 04, 2009 03:51 |
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| # ? Nov 22, 2009 01:59 |
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How hypothetical can we be? Can I use a time machine, hypothetically? Because if we start with a moa I'm pretty sure we can fit more than 17 birds in there.
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| # ? Nov 04, 2009 05:45 |
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Wizzle did a thread on this last year or the year before, with full photo documentation. I hope you like deboning! Perhaps the better way to do this would be to figure out how many things you could fit into a tofurkey.
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| # ? Nov 04, 2009 05:52 |
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Yo, imma blob posted:How hypothetical can we be? Can I use a time machine, hypothetically? Because if we start with a moa I'm pretty sure we can fit more than 17 birds in there. As hypothetical as you like! The idea of giving the Dodo the Jurassic Park treatment has always appealed to me. Hmm, turns out people are one step ahead the both of us. http://www.newscientist.com/article...m-the-dead.html Mr. Wiggles posted:Perhaps the better way to do this would be to figure out how many things you could fit into a tofurkey. I've never encountered tofurkey, does it come premoulded in the shape of the bird? Would I need to hollow it out? The idea of sculpting birds from blocks of mycoprotein and then assembling a faux 17 bird roast is strangely appealing... I'd need a way to make each tofo bird/sculpture/abomination taste different despite being cooked together to make it worth it though.
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| # ? Nov 04, 2009 13:18 |
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Get an ornithologist and a specialty butcher in the same room, see how big/small you can get em and which are legal to acquire. I would get an ostrich and go down to a hummingbird, and slowcook the mess on coals for a day or three.
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| # ? Nov 04, 2009 19:53 |
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Personally, I think the idea of a turducken is retarded when you actually want to make a good meal. Not that it's not interesting but different birds taste different and this is like when you were a kid and made a "Suicide" by mixing all of the sodas at a soda fountain. It tasted like mixed up yech. Quail is awesome. Turkey is Awesome. Two totally different tastes and would ruin each other by being served as some mixed up roll. Let alone ruining a goose or a duck for this. Wiggles, I challenge you to make a vegetarian turducken using squashes.
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| # ? Nov 04, 2009 20:16 |
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Croatoan posted:Quail is awesome. Turkey is Awesome. Two totally different tastes and would ruin each other by being served as some mixed up roll. Let alone ruining a goose or a duck for this. That's what's always puzzled me. You'd never serve duck and turkey on the same plate so why would you serve them as a unified meat glob? I've never understood the appeal of steak on lobster either, other than it seems opulent.
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| # ? Nov 04, 2009 20:26 |
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Croatoan posted:Wiggles, I challenge you to make a vegetarian turducken using squashes. Eh, it'd just be all watery.
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| # ? Nov 04, 2009 20:49 |
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Croatoan posted:...this is like when you were a kid and made a "Suicide" by mixing all of the sodas at a soda fountain. It tasted like mixed up yech. This is false. We called is "going down the line" and it's loving delicious.
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| # ? Nov 04, 2009 21:33 |
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angelicism posted:This is false. We called is "going down the line" and it's loving delicious. Well then you might as well make a turducken.
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| # ? Nov 04, 2009 21:55 |
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Croatoan posted:Personally, I think the idea of a turducken is retarded when you actually want to make a good meal. Not that it's not interesting but different birds taste different and this is like when you were a kid and made a "Suicide" by mixing all of the sodas at a soda fountain. It tasted like mixed up yech. Plastic Jesus posted:That's what's always puzzled me. You'd never serve duck and turkey on the same plate so why would you serve them as a unified meat glob? I've never understood the appeal of steak on lobster either, other than it seems opulent. The Cajun recipes for turduckhen that I'm familiar with use stuffing to separate the meat. When carved correctly you get three discreet pieces of meat and stuffing. For maximum points use three different kinds of stuffing. So it is more of a poultry/stuffing buffet thing and the flavors of the different birds don't mingle much. When they did the 17 bird roast did they save all the drumsticks and wings and pin them back on again like the NFL turduckhen? Because that would rock. Sodium Caseinate fucked around with this message at Nov 04, 2009 around 22:24 |
| # ? Nov 04, 2009 22:20 |
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