To fuck or to cook?

[Sidd Finch]

Originally Posted by 1436

Andrew Zimmern had a show where he went to the supposed home of the turducken and showed the birds being deboned and sewn back together. He then sampled some from the restaurant next door.

It cured my fascination with the topic.

Why? He didn't think it tasted good? Or the project of making it was too overwhelming?

[Sidd Finch]

Originally Posted by 1436

Needed more salt than you anticipated? or too spicy?

Needed too much boning. I kept eating and eating but she was never done.

The list of bad lines on this goes on and on.

[Fugee]

Originally Posted by evenodds

I am recently returning to coffee. I just bought a new french press because I like my coffee like I like my men . . . bold and strong with a great mouthfeel.

I am buying locally roasted organic beans, but I am curious as to whether there are better beans I could be buying or whether I am better sticking to locally roasted for freshness, etc.

Any recommendations?

I think you should buy some of those expensive "cat poop" coffee beans (aka Kopi Luwak) and tell us if it is worth it.

If you can't find it, let me know and I'll try to convince the Fugee Cats to eat coffee beans......they need to get jobs anyway and I'll sell it to you at the special "internet friends" rate.

[J. Fred Muggs]

Originally Posted by evenodds

I am recently returning to coffee. I just bought a new french press because I like my coffee like I like my men . . . bold and strong with a great mouthfeel.

Any recommendations?

Does it really matter if you're just going to pour it into a washcloth when its done?

[Flinty_McFlint]

Originally Posted by J. Fred Muggs

Does it really matter if you're just going to pour it into a washcloth when its done?

This is funny and sad. The best type of funny!

[taxwonk]

Originally Posted by Sidd Finch

Has anyone ever made turducken? Or eaten it?

I have a curiousity about this food item, that borders on fascination and may even approach obsession.

What worries me about this is that I used to feel the same way(s) about redheads, and that didn't end so well.

I can't say I share your curiosity. Perhaps it's the people I know who have partaken of it. Perhaps it's the notion of stuffing between each bird, soaking up all that fat.

I just have to draw the line somewhere.

[Hank Chinaski]

Originally Posted by taxwonk

I can't say I share your curiosity. Perhaps it's the people I know who have partaken of it. Perhaps it's the notion of stuffing between each bird, soaking up all that fat.

I just have to draw the line somewhere.

yet you keep flirting with abba and gwnc?

[Fugee]

Originally Posted by Hank Chinaski

yet you keep flirting with abba and gwnc?

But if they blew out his heart, at least he'd go out with a smile. Can't predict the same thing for turducken.

[bold_n_brazen]

Originally Posted by pony_trekker

1 part lime juice
1 part blue curaco
2 parts, no 3 parts, no 4 parts Tanqueray.

I want one of these RIGHT NOW.

[taxwonk]

Originally Posted by Hank Chinaski

yet you keep flirting with abba and gwnc?

That's just to keep in practice. Note how often they've taken me up on it.

[1436]

Originally Posted by Sidd Finch

Why? He didn't think it tasted good? Or the project of making it was too overwhelming?

The making seemed a pain in the ass and he didn't seem to enjoy it that much. If something really good is a pain to make, then it may be worth it, but this seemed like a lot of work for a mediocre end product.

[Sparklehorse]

Originally Posted by 1436

The making seemed a pain in the ass and he didn't seem to enjoy it that much. If something really good is a pain to make, then it may be worth it, but this seemed like a lot of work for a mediocre end product.

I've never actually tasted turducken but I can't imagine how it wouldn't absolutely render the duck layer inedible. I eat a fair amount of duck, especially since the fancy store in my neighborhood started carrying fresh French Canadian breasts and confit legs.

[evenodds]

Originally Posted by Sparklehorse

I've never actually tasted turducken but I can't imagine how it wouldn't absolutely render the duck layer inedible. I eat a fair amount of duck, especially since the fancy store in my neighborhood started carrying fresh French Canadian breasts and confit legs.

I absolutely adore duck, but I have only eaten it in restaurants. Any tricks to preparing it at home?

[Adder]

Originally Posted by evenodds

I absolutely adore duck, but I have only eaten it in restaurants. Any tricks to preparing it at home?

I don't know enough to give tips, as I have only tried to cook one once, but I can say: beware of the fat. There is way more fat than you would expect from a bird, which is why I assume Sparkle is wary of cooking it inside two othre birds with nowhere for the fat to drain.

[Sparklehorse]

Originally Posted by evenodds

I absolutely adore duck, but I have only eaten it in restaurants. Any tricks to preparing it at home?

I have thus far confined myself to cooking the boneless breasts. To prepare them, you just need to cut any remaining tendon and loose fat/skin off the meat side. Then score the skin-side in a diagonal cross-hatch style, deep enough to cut through the skin but not to the flesh. Salt and pepper both sides. Heat a skillet/saute pan on medium heat and add a little water. When the pan is warm enough to simmer the water, add the breasts. Turn the heat down to low or medium-low. Cook the breasts skin-side down for about 25 minutes without moving them. At that point, a lot of fat should be rendered out, the edges should be looking caramelized, and the skin should release from the pan. Internal temperature should be at least 120 (if you like the breasts rare) to 140 (well done). Flip them over and give the flesh side a quick browning. Remove from heat and allow to stand for 5 minutes.

At this point, I usually just spread a little marmalade (or some other jam that matches duck flavors) and then slice fairly thinly on a diagonal. Serve on top of greens and it's a feast! The duck fat can be saved and is a tasty fat to use to saute potatoes.

I've also made a cherry pan sauce* from Epicurious that was tasty but is a lot more work.

As for the confit, I've never tried making the full-blown version myself. I tried making a Sara Moulton short-cut version but it wasn't great. This store around the corner from me sells leg-thighs that are already confitted. They come frozen and I have just cooked them in a similar manner to the breasts, straight from the freezer. Basically, it's just browning the skin.

*There are a few different duck with cherry sauce recipes on the site but this is the one I have made.