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The squabutto

 
Ernest Friedman-Hill
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Sorry to post a plug for a blog entry here, but I feel this is some of the better meaningless drivel I've produced:

http://radio.javaranch.com/ejfried/2008/11/28/1227850188674.html


My wife is a vegetarian and therefore cannot partake of that pinnacle of the American culinary arts, the turducken. For thanksgiving this year I decided to rectify this pitiable situation. Inspired by this comic, I set out to create the squabutto. This unholy alliance of an acorn squash, a butternut squash, and a potato is the perfect way to say "I'm a glutton, but a healthy glutton." If you follow the instructions below -- painstakingly compiled by making them up as I went along -- you too can indulge in this hedonistic, yet ascetic treat.


With photos!
 
David O'Meara
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the turducken caused me psychological scarring, but I could quite possibly 'go a squabutto'
 
Henry Wong
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Hopefully, I am not detouring this topic too much...


I had Turducken a few times. I don't see what so special about it. Maybe it was because it was done during large friends / family get-togethers, but by the time it gets to your plate, it just different kinds of meat. You get that at any potluck get-together, regardless of whether one of the dishes is turducken.

Henry
 
Bear Bibeault
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Give me good old roast turkey every time. For the 5th year in a row I made Alton Brown's brined turkey recipe to great success and acclaim.
[ November 28, 2008: Message edited by: Bear Bibeault ]
 
fred rosenberger
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Originally posted by Bear Bibeault:
For the 5th year in a row I made Alton Brown's brined turkey recipe to great success and acclaim.

Did you see his show on a safe(r) way to fry it? As usual, he has some wonderful tips on using gadgets to make the process easier and safer - in this case involving a 6' or 8' folding ladder.
 
Bear Bibeault
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Originally posted by fred rosenberger:
Did you see his show on a safe(r) way to fry it? As usual, he has some wonderful tips on using gadgets to make the process easier and safer - in this case involving a 6' or 8' folding ladder.

Yes. And while I love the flavor of fried turkey, I just don't have the setup to do it safely.

Smoked turkey is pretty popular around these parts, but I don't care for it all that much. Slow smoking imparts a nice flavor, but it seems impossible for the meat not to be dried out and stringy.
 
fred rosenberger
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How does one improve upon the turducken?

Wrap each part in bacon!!!
 
Sri Anand
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My college was scared to eat lobster, after she had to throw it in hot water before cooking, poor guy was desperate to come out from hot water eventually succumbed.
 
Bear Bibeault
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The trick is put the lobsters in the freezer for a half hour before cooking. That way, their metabolism slows down to the point where you don;t have to fight them and (supposedly) they don't feel a thing.

Even so, I must be getting soft in my old age -- I can't bring myself to dispatch them anymore.
 
Ernest Friedman-Hill
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Originally posted by Bear Bibeault:

Even so, I must be getting soft in my old age -- I can't bring myself to dispatch them anymore.


Cool. If you get any, then, send 'em to me, OK?
 
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Originally posted by Ernest Friedman-Hill:
Cool. If you get any, then, send 'em to me, OK?
Do you know how hard it is to get Maine lobster in central Texas? (Anything else is a poser and just not worth talking about.)
 
I agree. Here's the link: http://aspose.com/file-tools
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