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.
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.
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.
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.
author and iconoclast