[NTLK] Deep fry and Turducken

[J.M. Heinrichs]

http://bertc.com/subfive/recipes/wholecamel.htm

Cheers
John
 minicapt1 at mac.com

On 04 Dec 11, at 22:45, Jon Scordia wrote:

> I have an African recipe book by Dorinda Hafner that includes 'birds within birds'. Each de-boned bird; from turkey down to quail, is marinaded in a different set of spices before cooking. We made it at Christmas once and it was fantastic.
> 
> She claims in the book that she first read the idea in a Middle Eastern recipe for a banquet, starting with a camel and working your way down.
> 
> Try deep frying that!
> 
> Cheers
> 
> Jon
> Sent from my iPad
> 
> On 5 Dec 2011, at 05:40, Andrei Chichak <newton at chichak.ca> wrote:
> 
>> Does anybody know if the manufacturer of Turducken uses meat glue to put those monsters together?
>> 
>> I suppose if you get the internal temperature up above pasteurization it shouldn't be a problem.
>> 
>> A
>> 
>> 
>> 
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