Parson’s nose for this South African, never heard Pope’s nose until this thread.
Although there’s no way that would be the first piece of the chicken/turkey I’d make for. Not when there are the oysters.
I know the terms “Pope’s nose” and “parson’s nose,” but I have no idea where I picked them up. I don’t recall anyone using a name for that particular part of poultry. I think we just called them “tails” or “butts.”
I also don’t recall them being particularly sought after growing up. My mom or dad would just cut them off and save them for the stock pot. I myself am neither here nor there about them. Oysters, on the other hand (as mentioned above), those I save for myself after roasting a chicken.
If I remember correctly… isn’t this a rather exotic poster name/subject matter combination?
j
PS: what are the oysters?
Ah, yes. “Turkey breast” is the translation of pulykamell.
The oysters are on the bottom side of the bird (if roasting a whole chicken breast up), next to the backbone, near the thigh. There’s a little cavity with meat there on each side of the back. Kinda hard to describe – let me see if I can find a photo.
Ah, got it - I did wonder if that was what it was.
Thx.
j
I knew those were the only good pieces on the back but never knew they had a name. The ones on chicken are so small my mom didn’t bother frying the backs.
Ever seen the movie Amélie?
Now I want to know what the French word (that I couldn’t quite catch) for Oysters (that kind of oyster) is. Damn.
j
“Sot l’y laisse”
That’s why I love this place.
Thanks.
j
??? What does that mean?
I haven’t the faintest clue. (Quote should be attributed to Wikipedia.)
“Democratized” means “made accessible to everyone.” I don’t know why musicality would do that, though.
I heard a story about this on “All Things Considered” a while back.