who appears to be an Iron Chef stuffed in an Emeril stuffed in a Dom Deluise.
But what about dishes that break through the aforementioned borders, like the succulent cornish-game-hen-in-a-rooster-in-a-goose-in-a-pronghorn-in-a-yak? By the above ruling we would have to call it a gooroocogahenpronyak. How unwieldly!
Well, I say it’s spinach, and I say the hell with it.
ForgottenLore. You must send me the recipe for gooroocogahenpronyak.
As for the rest, I enthusiastically agree. But I’m as bound by the unpredicatable chicanaries of the International Restarauntuers Nomenclature Committee as you are. Granted they are provincial, bigoted, elitist, arbitrary, hide-bound, borderline fascist, corrupt and too avant garde in their culinary practices, such as their infamous endorsement of infanticide as a legitmate technque for securing fine veal. But hey. I just report the bizarreness; it’s not like I just make this stuff up as I go along. Much.
I have executed a version of Turducken and it was definitely not worth the effort. Aside from the cold and slimey poultry parts, I stabbed the meat of my palm with a broken turkey bone and had to worry about a direct salmonella-to-bloodstream transfer.
But what really got to me was that this was a turkey stuffed with a chicken stuffed with 2 hardboiled eggs. The idea of eating a mother and her offspring, in vitro as it were, still bothers me.
:eek: As well it might! Like fowlly seething a kid in its mother’s milk! 
Perhaps just annoying the kid by sprinkling milk on its head wouldn’t be so bad… :dubious:
E.T.F.-
Exactly! I was fairly sure the chicken and eggs in question were not directly related, but…
When I bring leftover fried chicken to work for lunch, I usually bring a boiled egg along for the meal too. One day it came to me, “born and unborn chicken!” Now I can’t eat that combo without thinking about that.
Much better than years ago when I worked in a movie theatre. We had just premeired Poltergeist at the theatre a couple of days before. After a day of sunburn, beer and psychedelics on the river, I came home to find that dinner was chicken and rice, the chicken cooked with the rice. The scene in Poltergeist flashed in my mind.
Where the father put a chicken leg in his mouth, only to spit it out as it was suddenly covered with maggots.
To this day, some 20 years or so later, I refuse to eat that specific recipe, though I will eat chicken and rice cooked separately.
I’m speechless. Bravo
Sorry, but this is a criminal waste of a good oyster. Oysters are properly eaten by removing them from the shell, putting them on a saltine cracker, and adding a strong cocktail sauce. They should at all times be kept away from heat. Ideally, the above is done at a oyster bar which has a dock out back for the boats to offload that day’s catch.
Beer is not optional.
This discussion reminds me of the old joke:
What if you cross a rhinoceros with an elephant?
Elephino. (Say it slowly.)
(I didn’t say it was a good joke.)
That should say “What do you get if you cross…”
You should try the Cthulazathdagohastumigonyarlshubyogsoth (served with a side of Shub-Niggurath braised in thyme). It’ll melt your brain.
I was going to offer up my stuffed racoon recipe, but seeing that only one animal is involved, I don’t think anyone would be interested.
You all have gone way beyond mere stuffed racoon.
Hmmmmmm… stuff the raccoon with a woodchuck stuffed with a muskrat stuffed with a hedgehog stuffed with a squirrel stuffed with a chipmunk stuffed with a vole. Then stuff the raccoon into a bobcat stuffed into a coyote stuffed into a wolverine stuffed into a cougar stuffed into a black bear stuffed into a grizzly.
Let’s see, now: vochisquihedgemuskwoodracbobcoyowolvercoublagrizzly?
You can deep fry teh turducken at 350 degrees in a fryer for about 1 hour and be done.
I used to frequent Hebert’s Specialty Meats in Maurice, LA (http://www.hebertsmeats.com/) but never bought one (too big). I have had their stuffed chicken with various stuffings (cornbread, alligator, etc.) and they are great! I never bought anything from them that wasn’t excellent, and they claim to have developed the turducken themselves. I still have friends traveling through the Lafayette area stop and get a dozen or so stuffed pork chops when I can, those babies are a couple of inches thick and average over a pound each. Those cajuns can really cook!
For the real carnivores out there:
Stuff a fox into a coyote into a wolf:
Focolf!
You know, if you pour a glass of that into a bottle of a nice Reisling, and then pour a glass of that into a bottle of cheap Chardonnay, and then pour a glass of that into a bottle of Thunderbird: it’s Thundonlingot!
Speaking of carnivores, er, we have some vegan friends (who are definitely not carnivores! See, there’s a connection) who served us a delicious Tofurkey one thanksgiving.
This lead to our bemused speculation over what you’d call it if you stuffed a tofu hen inside a tofu duck inside a tofurkey. The appelation that we graced this culinary disaster with (it might be quite nice, I admit we never actually made it) was a merging of the word Tofurkey with the word Turducken… it has a nice juvenile ring to it when you splice the two words just so.