You live 7 miles from the Wawa in the middle of nowhere. You’re safe for now.
Egrets? I’ve had a few, but then again, too few to mention.
Wafer-thin mint?
I’ve been slowly replacing the sunflower seed in our bird feeders with chestnut stuffing. First thing tomorrow morning I’m going out to the yard with a butterfly net and… 
Stingray ke-babs. :eek:
I know it’s classy to cook them on the bard, but they’re kind of thin.
I roll them up with ham and Swiss cheese for Skate Cordon Bleu.
I’m feeling sort of Shakespearian, so I was planning to roast my niece in a nice worcestershire-garlic marinade (a little cumin gives it some bite).
The after-dinner bickering should be a little less perfunctory this year.
As I started reading this thread, all I could think of was Komodo Dragon. Won’t be the same without Bert Parks introducing it, though.
Anybody know what roast peacock is like? Where could i buy one? Are all gallinaceous fowl (chickens, peacocks, pheasants, turkeys) pretty much alike, taste-wise? Why did the ancient Romans have such a taste for exotic fowl?
Winston Smith wrote:
I know you’re trying to be provocative, but you’d probably hate Dodo. The Dutch used to call them a name that translates as “Nauseating Birds”. I know that they were supposedly killed off by European sailors, dogs, and imported rats eating these previously predator-free flightless creatures, but you also have to realize that the sailors who got to the Indian Ocean islands where the Dodos (and the related Solitaries) lived had probably been living on weevilly bread and oversalted beef-in-cask for months, and damned near any change would taste good. But even they called these “nauseating birds”. See Willy Ley’s essays in “The Unicord, the Lungfish, and the Dodo” or his “Exotic Zoology”.
I wonder if it had anything to do with the many exotics brought to Rome for the coliseum.
Well, I’m heading home now. It’s been a long day, and I’ve got a penguin to prepare.
I wish you all a Happy Thanksgiving, and I’ll check in at some point and let you know how the penguin tasted. Yummy. Can’t wait. 
Crikey!
My girlfriend received a package from her father (who lives in a different city here) a few weeks ago, delivereed to her workplace. Some of her colleagues saw her putting it straight into the fridge freezer in the office kitchen, and naturally asked what it was. “A frozen penguin head” she answered. They rolled their eyes - that’s just her being her! - so she showed them. It was a frozen penguin head, being transported across state lines for amoral purposes*. They don’t ask her questions like that any more.
- no, not porpoises.
Culinary hint:
I just saw leopard seals on Wild Kingdon killing penguins and shaking them out of their skins.
You’re gonna have butterfly for lunch??
You’ll need a damn big one 
Or a moth
Not that we have such a thing as Thanksgiving here, but I might still splash out and serve a rhinoceros stuffed inside an elephant. There ought to be a name for it…
You know we’ll be needing pics of the stuffed penguin. Will you leave the flippered feet on? Harder to get him in the oven, but I think it’ll really punch up the presentation.
" I’ll have a Jonas Special, spicy on the rhino with a ginger and paprika dry rub on the elephant skin. Ditch the tusks, soak the toenails off and make sure the rhino’s giblets are not undercooked. "
Hummingbirds. Lots of hummingbirds. They cook and thaw much quicker than turkey. Watch out for the beaks and tiny bones.
Hubby wanted the neighbors’ children, but he only wanted to cook them, they would be much too gamey to eat.
I can’t believe how slow you folks are today. A rhino stuffed inside an elephant, what would you call it?