I married a foodie, however over the years he has come to terms with the fact that he married a semi-foodie — with rules.
- Rule #1: The food on my plate does not touch the other food on my plate.
- Rule #2: Pickles contaminate everything.
- Rule #3: Do not mix different meats together.
- Rule #4: Red sauce does not belong on chicken.
Now that you have the facts of the case, can you understand the ridiculousness of my brother-in-law’s suggestion that he make turducken for us on Thanksgiving? There are four people attending: him, my foodie husband, me, and our “can I have chicken nuggets or cheese pizza” eight year old. He totally doesn’t get my food rules.
Do you have any food rules? And would you eat turducken?
Sure I would love to try turducken.
I don’t have many food rules but the big one for me is NO eggs and chocolate any where near each other.
I like eggs, I like chocolate BUT I literally cannot even eat eggs and chocolate on the same day.
(Ugh…it’s a long story.)
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Can you eat chocolate cake, Sunny? (you need eggs to make the cake!)
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My food rules mainly center on avoiding what hurts me or that I’m allergic too. Other than that, not particular with the exception of “mystery meat” — will not touch it! Yuck.
I’d try “turduckin” but I wouldn’t go out of my way to. Overkill. I’d rather just have the turkey. (you’d think they could stuff a little ham in there too, turduckinham, heheh)
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I have a lot of food rules. The primary one being that shellfish should never, ever touch my plate.
But a turducken? Sure. We’ve done it in years past. For what it’s worth, I think they’re way over-rated for how expensive they are. I’d prefer a traditional goose.
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we’ve talked about it, but doubt it will actually happen. too much work, and too expensive.
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I am fascinated by the Turducken. I wouldn’t waste the time making one myself, but if someone else made it I’d love to try it. No food rules here. (Well other than no organ meats or beets!)
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Sure, I can eat chocolate cake.
But I could NOT eat a piece of chocolate cake and a scrambled egg with it.
Or after it.
Or before it.
sunny´s last blog ..Finally finished with the doctor….
I guess the easiest way to put it is I can’t eat chocolate and eggs separately together.
sunny´s last blog ..Finally finished with the doctor….
I will not eat anything with “turd” in it.
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I’ve contemplated turducken for many years, but I keep coming to the same conclusion: Food Poisoning. So, yeah, no way.
Food Rules: For 42 years, food on my plate couldn’t touch each other and I could only eat one thing at a time. As of this year, stuff can touch – and I can even use gravy, which LINKS food on your plate – but I still eat only one thing at a time.
Also, with the sole exception of a Tuna Melt, fish and cheese NEVER fornicate on the same plate.
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I’d love to try turducken!
I don’t have a lot of food rules either. I don’t like cottage cheese or yogurt, but yogurt based sauces are fine. That’s about it.
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Turducken – I had to Google it. LOL.
http://dreams.midheaven.org/2009/11/11/turducken/
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Definite yes on the Turducken; we try everything at least once. Maybe the foodie hubby could come for dinner and get takeout for what he thought you would eat.
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The only food rule I have is no liver – ever! Oh and that if I’ve cooked it you at least taste it before smothering it in tomatoe sauce and piling on extra salt…
We Love our Turduchen! There are so many variations and recipes out
there, but for those looking to skip the hastle of preparing and go
strait to pigging out check out http://www.tonychachere.com/turduchen/
We offer 2 versions on the turduchen, and even a roll for smaller
parties. Let us hear from you!
For those of you still on the fence about trying it, contact me @ purchasing@fmfoods.com and I’ll make you a deal too good to pass up.
My parents probably make the best turkey I’ve ever eaten. virtually no stuffing (they use a garnet) so a 15-20 pound bird can cook in as little as 2.5 hours. They cook the turkey breast side down for part of the cooking time and that’s probably their secret for juicy turkey breast. it’s unorthodox but definitely something to behold.
My problem with a turducken is it’s absolutely stuffed to the rafters so a 15lb mass of meat takes 4.5 hours to cook. By this time, the wings are falling off the bone and the outer breast is fairly dry when the inside reaches 160 degrees.
I found it very similiar to the overcooked turkey served at an unmentioned relative’s house in the distant past where guests merely fork-scraped their helping off the turkey because a knife wasn’t cutting it.