Turgoosen, hour 14.5
Dec. 10th, 2003 04:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lwoodTemperature: 170 in the breast, 160 in the thigh.
It's out.
Hail the birds, hail the gods and goddesses, and hail Sigdrifa the WonderKitten who thinks my hands taste wonderful.
Now it rests. 8-)
Hy00ge! (447kB) picture behind the cut.
w00t!
-- Lorrie
It's out.
Hail the birds, hail the gods and goddesses, and hail Sigdrifa the WonderKitten who thinks my hands taste wonderful.
Now it rests. 8-)
Hy00ge! (447kB) picture behind the cut.
w00t!
-- Lorrie
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2003-12-10 09:29 pm (UTC)no subject
Date: 2003-12-11 02:56 am (UTC)The first serving cut on a tur[duck|goos]en is down the centerline, and then you lay the resulting half-bird on its flat side and slice like the tied roast it is. I used my electric knife with a flourish in front of the whole crowd, and introduced them to every motherfucking layer of that bird.
They were impressed. I was impressed. It was a mighty deed. Actually, one of the guys declared that this was one of the best ideas I'd had in this lifetime, but that may be taking this a bit far...
-- Lorrie