« Chocolate Fix | Main | Smoked Turkey Day »

November 25, 2008

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83451c62869e20105361ad7d4970b

Listed below are links to weblogs that reference Strangers with Poultry:

Comments

Glad to hear the eggs made it all the way into the house! And it was really great to meet you as well!

"Hand-viscerated?" Is that, like, more humane or gourmet or something?

I maintain that I'll actually get around to roasting a turkey when they finally breed a bird that is all leg and very little breast. Do Diemand Farm turkeys have more flavor than the usual ones?

Adele - if you want all leg, and very little breast, you should have them clone me into a turkey!!

Oh and Sis - Happy Thanksgiving. Wish we could be there!

Happy Thanksgiving!! How I miss this very special celebration! But we will have a "Francegiving" on Saturday which should come pretty close to what you're having to eat today. We just have to put some foie gras in every dish!

houllie: Foie gras in every dish? Why, that truly is something to be thankful for!

Sis: Miss you!

Adele: That's the rumor. I'll let you know when I cook it on Christmas Day. However, I will say that the farm called me the day before Thanksgiving to make sure I had received my turkey okay. Which means I'll be ordering from them again no matter what that turkey tastes like.

Sarah: Hmmmm...hand-viscerated. Good question. Maybe when the intestines are removed by hand, there's less of a chance of them breaking and spilling crap all over the place. God, I never thought about that. I wonder how regular turkeys are eviscerated? Egg beaters?

Pam: It was a bit touch and go, but the eggs did make it up the stairs safely. Looking forward to our next blogger meetup.

The comments to this entry are closed.






FAMILY RECIPES

Related Posts with Thumbnails