behold!

i believe a recipe was used in this creation, though i'm not sure who's. the seasoning and type of stuffing was not readily shared, sort of like the location of wild mushrooms or good hiking spots. our thanksgiving host spent something like 8 hours de-boning each bird and layering the splayed carcasses with stuffing before tying (nay, sewing) it back together to make a 25 lb. monster bird with a sort of flattened appearance. it then cooked for NINE HOURS. the resulting roast was the most amazing meat feast i've ever had. and oh, the gravy. the bones from all three birds were put into a giant stockpot and reduced into the thickest, most flavorful stock i've ever encountered (and yes, i've encountered some serious stock). we made a gravy using the stock with some flour and orange vodka slurry, and then we made more gravy using the same process for fear that there wouldn't be enough. i think we made a bout half a gallon of gravy in the end.

none of the food i've had since thanksgiving has been even remotely close in succulence as the turducken and i'm considering having three-bird stock around just to drown everything in to make things more tasty.

eat small

http://www.reuters.com/article/newsOne/idUSN0318729020071104

all right let's do some math:
1 million pounds of ground beef was produced in four days? that means 250,000 pounds of beef was ground up in one day, so things are obviously moving very fast at the plant. robots do some of the work, which goes very quickly but also results in a lot of... let's call it shoddy butchery. cow parts get all mixed up on the conveyor belt. intestines and chuck roasts wiggle off in all the excitement, then swim together on the bloody floor before getting scooped back up by an underpaid worker, along with the finger he lost from doing that one cut over and over again, and maybe some residual abrasive cleaner.

apparently there was a 27 million pound recall in september. if i hadn't had my head planted at the farm at that point i might have raised an earlier alarm, but better late than never:

FOR THE LOVE OF GOD, FIND OUT WHERE YOUR FOOD COMES FROM

eating food that was raised by a small farm and processed in a facility that pays for care and precision over quantity per hour is a much safer option for everyone.



and what the fuck is with the photograph with the article? i seriously doubt that any of the cattle butchered at the "meat solutions" facility knew the pastoral idyll pictured. they might have had some grass while calves, MAYBE, but even if they did they were shipped off to a confined animal feeding operation at a ripe young age to feast upon a diet of corn and antibiotics.


money-grubbers should not be allowed any involvement in producing food for people. "agricultural giant"- it's obscene.