I cover a lot of different subjects on this here site, but one area I've yet to delve into is the culinary arts. That all changes today with the unveiling of a rather unorthodox recipe -- just in time for Thanksgiving.
Some of you may remember being kids and playing with your great-grandmother's set of Russian Matryoshka dolls, the kind where a large one opens to reveal a smaller doll, then a smaller one, until all you've got is a little bitty doll in the center that doesn't open. (I know it sounds like I've already strayed from my declared subject matter, but hear me out.)
Well have you ever thought about applying that to cooking poultry? Fortunately, one young man has, and thanks to his bold innovation in the kitchen, the world (or at least a lucky sect of fine-dining Kansas Citians), has come to know the delights of the Turgooponducheasanishuail.
The Turgooponducheasanishuail is a creation of one Pookie Thornhill, and involves no less than eight (8) birds in one holiday recipe. I'll tell you a bit more about the chef in a moment, but now that I've piqued your interest, allow me to dive into the basic elements of the recipe. To quote sir Thornhill:
"The Turgooponducheasanishuail consists of a quail, inside a cornish game hen, inside a pheasant, nestled within a chicken, enveloped by a duck, which is encapsulated by a capon, which is so lovingly caressed with in the bosom of a goose, which is all closed up safe and sound within a turkey."
Pookie says the entire bird(s) totals 60 pounds of meat, and is cooked for 10 hours after being brined for 18 hours the day before. For the finer points of cooking a Turgooponducheasanishuail, I'm sure Pookie would be more than happy to share -- for the right price, of course.
A bit more about the chef: Christened Peter Thornhill in the early '80s, "Pookie" is a founder of the culinary club at the University of Kansas, where he received his bachelor's degree. Those who have witnessed and tasted his hearty frankenfowl have referred to Mr. Thornhill as a quack doctor, but only because the man has all but earned a PhD in braising duck. A chef, charmer and a dark horse competitor in company picnic limbo competitions, Pookie currently works in the food industry in Kansas City, Missouri.
It is not known if Pookie will try to trump the largest nested bird on record, the 17-bird bustergophechiduckneaealcockidgeoverwingailusharkolanbler of 19th-century aristocratic France, but those of us who know Pookie expect great things from him in the future. Whether your T-day bird has 2 legs or 16, I would like to wish you all a happy Thanksgiving.
And don't forget to leave room for desert.
3 comments:
note: the nested bird pictured above is actually an earlier 10-legged prototype from earlier days
also, rumor has it peter actually wanted to use ostrich as the principal fowl, but didn't think the red meat would complement the meal as a whole
I have enjoyed the delights of a Tur-duck-en, but never before have I imagined 7 animals in one. This is a carnivore's dream, and hedonistically American...
I got an idea that tops that. Clone a Pterodactyl and stuff an ostrich inside it, then stuff your standard Matryoshka bird inside that. And then, when you get to the Cornish game hen, stuff a dead hummingbird inside that, and maybe a few insects inside that.
Either the `bird' will explode or your guest's head will!
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