If it will include eggs, I then go straight to poultry.
Set 1/2 cup dried cranberries to soak in enough hot water to cover, at least an hour before.
Fry 1 punnet chestnut mushrooms, sliced, in 1 tbs olive oil + equal or greater amount of butter.
Remove mushrooms from pan when golden, then deglaze with a half-glass of Old Brown or Bristol Cream sherry. Put the rest of the glass into the cook.
Add 2-3 tbsp cranberry jelly, the (drained) cranberries, and 1 cup stock (I prefer chicken). Boil for a while to reduce, then add your mushrooms back in to heat through.
Season with pepper, paprika, finely chopped parsley, a dash of soy or Worcestershire sauce, maybe a splash of cream.
Poultry includes duck, quail, grouse, capon, goose and so on (no need for turkey, thank you) besides chicken in my book, so sign me up for this.
Now come to think of it, this wizzard gets on my nerves, who does he think he is? I’ll switch to eating wizzard. Hope he is not too old and chewy.
Actually, the real kicker is going to be the lack of chicken broth for those of us who chose something other than fowl.
It’s nearly ubiquitous in things like stews and soups, even those that don’t showcase chicken.
Well, now I’m intrigued… Not a lot of ostrich to be found here in No Man’s Land, though.
I voted seafood based on the variety before I saw the modified rules that separated fish with fins from the rest. With that in mind my choice will be pork, primarily for the bacon. I don’t know why seafood was broken up like that. Might as well separate porcine products into bacon, ham, and pork that hasn’t been cured (not uncured which means the opposite of what it says).
Pork is all from one animal. There’s hugely more variety among fin-fish than among pork products.
That differentiation wasn’t done by the OP. The wizard considers any creature that spends its life in the water to be seafood.
There were a few attempts at ostrich farming around here for 5-8 years. I knew a few people who thought they were going to get rich raising ostrich. Plot twist: they all lost their investment.
Back then I ate ostrich once a week or so. I think the roasts are like a beef/venison blend. The fajita meat (strips of leg muscle) was very beef-like and made great fajitas.
Do they sell “fajita strips” in South Africa, or was that a marketing term just around here?
None of them are bacon.
And yet fish can be smoked and you get a bacon-like taste.
No you don’t. You get a smoky taste, but not bacon. If it was simply a matter of smoking I would have thought more about sticking with fish for the smoked salmon, or simply the unsmoked lox. But without shell fish in the mix I’m not giving up the bacon. It’s not a choice I like making.
Meanwhile, I love turkey bacon and haven’t bought pic bacon except for when I make rumaki.
If you go poultry, smoked duck can be very bacon-like. I tend to use duck broth with beans and peas when i want the richness that people usually get from a ham bone. (My husband and daughter avoid eating pork. So I’ve put some thought into substitutions.)
Possibly what we get as stroganoff cuts.
Mmmm, looking at some ostrich and mushroom stroganoff recipes…
Answering the original poll, I chose chicken (I’m assuming turkey is included). While I love the many options afforded with beef and pork, poultry is more versitile and healthy, overall. I’d miss a nice steak, and BBQ would never be the same, but I’d survive.
Seafood was a tougher one. A life without lobster is not one I wish to contemplate, but it is only an occsional treat. I love fish but don’t eat it often enough.
How about Fungi? They’re their own kingdom but contribute yeast for bread and beer, not to mention mushrooms.
I really love duck. But I’m pretty sure bacon is the thing I’ll crave above all others. Luckily this is not a choice I’d have to actually make. Also, I believe it’s unhealthy not to balance one’s diet with the entire meat pyramid.
It’s been done: