Mistakes were made

New York City meets Munich


November 25th, 2004 · No Comments · Cooking, Personal

I am mostly thankful that I didn’t give my wife salmonella. Instead, we had a juicy bird and a good meal. We had a whole bird, steamed carrots, sauted asparagus with garlic, new potatoes, sweet potatoes, stuffing and cranberry sauce. No Atkins fans in this house. Give us our carbs, damn it.

The only cooking mishap was the gravy. Let’s not blame anyone, it was mutual, things didn’t work out, it wasn’t meant to be, it’s not you its me, etc. Hey, who needs gravy anyway, this is one moist turkey, ain’t it? More cranberry sauce?

Other than that wee problem, everything was hot and tasty. Though, I would like to know exactly how much of a contribution cooking the turkey upside-down, breast-side down for the first hour really is. Because, frankly, flipping a hot turkey over is a pain in the ass. One of these years, that sucker is going to end up on the floor and it’ll be pizza for thanksgiving and a lot of tears.

But, at least not this year.

Since we pretty much cooked and ate most of the bird (sorry, the neck and gizzards got launched), it got me wondering. Where the hell does turkey bacon come from? I didn’t see any bacon parts on our turkey. I’m starting to think someone is pulling a fast one.

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