Posts by bigdreaux

when i was living in dallas during the storm, i lved with a cool couple in a very nice house. they said i could stay as long as i wanted, and could cook for my rent. lol when i decided to return to new orleans, they had a bunch of single sisters come over and literally begged me to stay. lol missanna was not happy. i was of course flattered.

66

What do I do with these breasts?

by IP_SEC in

jw
friends

yall were so helpful with my dumplings.

maybe you have ideas for this.. i got these because they were buy one get one free... but i dont know what to do with em.. .

any idears?.

bigdreaux

wassabee is awesome, but, moderation is the key. i usually mix it with soy sauce and dip my sushi in it.

if you decide to attempt to fry a turkey, let me know. there is alot you need to know. if you do it wrong, you will have a grease fire. avoiding it is very simple, but, you must do what i tell you, or you will be going to the hospital while you are calling the fire department. lol

anybody in dallas?

by bigdreaux in

jw
friends

missanna and i will be in dallas from oct. 6th-the 9th.

anyone care to meet up?

we will be in the farmers branch area.

bigdreaux

missanna and i will be in dallas from oct. 6th-the 9th. anyone care to meet up? we will be in the farmers branch area.

66

What do I do with these breasts?

by IP_SEC in

jw
friends

yall were so helpful with my dumplings.

maybe you have ideas for this.. i got these because they were buy one get one free... but i dont know what to do with em.. .

any idears?.

bigdreaux

IP_SEC, if you like moist turkey, try an injectionable marinade.

66

What do I do with these breasts?

by IP_SEC in

jw
friends

yall were so helpful with my dumplings.

maybe you have ideas for this.. i got these because they were buy one get one free... but i dont know what to do with em.. .

any idears?.

bigdreaux

outlaw, we've been doing it for years, and if you do it right, i guarantee you'll never bake a turkey again.

66

What do I do with these breasts?

by IP_SEC in

jw
friends

yall were so helpful with my dumplings.

maybe you have ideas for this.. i got these because they were buy one get one free... but i dont know what to do with em.. .

any idears?.

bigdreaux

i can. it's easy to do.

66

What do I do with these breasts?

by IP_SEC in

jw
friends

yall were so helpful with my dumplings.

maybe you have ideas for this.. i got these because they were buy one get one free... but i dont know what to do with em.. .

any idears?.

bigdreaux

A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.

The result is a relatively solid, albeit layered, piece of poultry, suitable for cooking by braising, roasting, grilling, or barbecuing. The turducken is not suitable for deep frying Cajun style (to deep fry poultry, the body cavity must be hollow to cook evenly).

Turducken is believed to be Cajun in origin, although it may also have originated in eastern Texas or northern Louisiana. While such elaborate layering of whole animals, also known as a farce , from the French word for "stuffing", can be documented well back into the Middle Ages of Europe, and are even attested in the Roman Empire (e.g. the tetrafarmacum), some people credit Cajun-creole fusion chef Paul Prudhomme with creating the commercial dish. However, no one has ever verified this claim.

The November 2005 issue of National Geographic magazine in an article by Calvin Trillin traced the American origins of the dish to Maurice, Louisiana, and "Hebert's Specialty Meats", which has been making turduckens since 1985 when a local farmer whose name is lost to history brought in his own birds and asked Hebert's to prepare them in the now-familiar style. The company now sells around 3,300 turduckens a year. They share a friendly rivalry with Paul Prudhomme.

Turducken is generally associated with the "do-it-yourself" outdoor food culture also associated with barbecueing and crawfish boils, although some people now serve them in place of the traditional roasted turkey at the Thanksgiving meal. Turduckens can be prepared at home in the span of 12-16 hours by anybody willing to learn how to remove the bones from poultry, instructions for which can be found on the Internet or in various cookbooks. As their popularity has spread from Louisiana to the rest of the Deep South and beyond, they are also available through some specialty stores in urban areas, or even by mail order.