dirty harry

Three-in-one bird is big this Christmas
Will Iredale
FORGET healthy eating this Christmas. The latest must-have lunch
gracing Britain’s dining tables on December 25 will be a hearty
concoction of three birds roasted one inside the other, eaten as a
reaction to the bland taste of industrially produced turkey.

The “gooducken� — a goose stuffed with a chicken stuffed with a duck —
is also a general term used to refer to other forms of “three-bird
roast�, such as turkey stuffed with duck and pheasant.

Suppliers of gooduckens say orders this Christmas are more than double
those of last year, buoyed by the support of celebrities such as the
actress Emma Thompson. Television chefs who have backed the dish
include Antony Worrall Thompson, Hugh Fearnley-Whittingstall and Rick
Stein.

Gooducken supporters see themselves as part of the trend towards
organic “real� food.

The growing popularity of the gooducken, which can cost as much as
£185 for the largest versions compared with £15 for a large turkey,
shows many Britons continue to see Christmas as an excuse for
shameless gluttony, despite the government’s efforts in a white paper
last week to promote healthy eating and combat obesity.

A new report predicts that spending on Christmas dinners will increase
by 23% in real terms over the next five years.

The study, by the market research company Mintel, claims consumers are
increasingly turning towards indulgent products to reward themselves
for hard work during the year.

Last Christmas £51m was spent on mince pies, a rise of nearly 5% on
2001, and £39m on Christmas puddings, an 8% increase. There have also
been rises in spending on organic turkeys, geese and other free-range
meat and poultry.

A spokeswoman for Tesco said: “The majority of our customers like to
forget about healthy eating and diets and treat themselves over the
Christmas period. We are increasingly seeing people choosing
alternatives (to turkey) such as goose and duck.�

As a symbol of Christmas indulgence, the gooducken, however, has few
rivals. Claire Symington, who runs Seldom Seen farm in Billesdon,
Leicestershire — one of the largest providers of gooduckens in Britain
— said she would be making 2,000 three-bird roasts this year, more
than double last year’s output.

“People’s tastes have become much more adventurous, especially at
Christmas,� said Symington. “How it’s produced, where it’s produced
and whether it is free range have become much more important.�

Gooduckens are not susceptible to mass production — each one takes
about 45 minutes to bone and assemble by hand. Symington said a 9oz
portion of the three-bird roast contained about 500 calories; a
McDonald’s Big Mac burger, by comparison, has 493 calories.

Symington’s speciality, which feeds up to 20 people and weighs 11lb,
consists of a boned goose stuffed with a boned chicken, then a boned
pheasant. The gaps between the birds are filled with pork sausage
meat. Each bird contains 10,000 calories, 3,000 more than a
similar-sized turkey, and takes four hours to cook.

Symington said her gooducken customers had included Michelle Dotrice,
former star of the BBC sitcom Some Mothers Do ’Ave ’Em and wife of the
actor Edward Woodward.

Another producer, Swaddles Green farm near Chard, Somerset, has
already sold more of its gooduckens — consisting of turkey, goose and
duck — than in the whole of last year.
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Disgusting irresistable Dirty Harry

gwendolen

Dirty Harry schreef:


I'll have the stuffed camel.

In a cookbook called International Cuisine, presented by California Home
Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:

Stuffed Camel

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste

Skin, trim and clean camel (once you get over the hump), lamb and chicken.
Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with
rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs
and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff
the camel with the stuffed lamb and add rest of rice. Broil over large
charcoal pit until brown. Spread any remaining rice on large tray and place
camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly
crowd of 80-100.

Shararazod Eboli Home Economist, Dammam, Saudi Arabia

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gwendolen

dirty harry

"Fry nuts until brown" brought tears to my eyes.

Here's something to put you off your food

http://park.org/Kazakhstan/horse.big.html

"The thick part of the rectum is washed without removing fat, then
carefully turned inside out so that the fat should be inside, washed
once more and tied up on both sides."

etc.

and

http://themodernist.com/terminal3/cuisine.html
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Disgusting irresistable Dirty Harry

gwendolen

Dirty Harry schreef:


Eew.
I'll just have horse steak thank you very much.


I read it tomorrow. Too long for my brain at the moment.
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gwendolen