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Non-Sweet Snackin'
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Asakomi
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Joined: 04 Jun 2005
Posts: 181
Location: Winnipeg, Canada

PostPosted: Fri Nov 18, 2005 12:07 am    Post subject: Reply with quote

moyism wrote:
Asakomi wrote:
I bought myself takoyaki tonight. Twisted Evil
the power of the AB forums Shocked


Ha, I loved takoyaki long before these forums came to be Razz. The only power these forums have over me is to make me spend outrageous amounts of money on things I want but don't really need Razz
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TokenAsian
Most Likely to Spend Too Much


Joined: 15 Jun 2005
Posts: 1417
Location: Lehigh University

PostPosted: Fri Nov 18, 2005 7:44 pm    Post subject: Reply with quote

I believe the creator was a Cajun chef who thought that in general that turkey meat was too dry.
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Byakko
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Joined: 15 Oct 2005
Posts: 171
Location: a few thousand miles too far from Japan...

PostPosted: Sat Nov 19, 2005 2:20 am    Post subject: Reply with quote

TokenAsian wrote:
I believe the creator was a Cajun chef who thought that in general that turkey meat was too dry.


How does having a duck in a chicken in a turkey make it less dry? Isn't the dryness of the meat just dependent on the way you cook the meat? My dad's Thanksgiving turkey was never dry. I think he just cooks it longer at a lower heat.
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Maestro4k
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Joined: 04 Jun 2005
Posts: 1397

PostPosted: Sat Nov 19, 2005 9:20 pm    Post subject: Reply with quote

Byakko wrote:
TokenAsian wrote:
I believe the creator was a Cajun chef who thought that in general that turkey meat was too dry.


How does having a duck in a chicken in a turkey make it less dry? Isn't the dryness of the meat just dependent on the way you cook the meat? My dad's Thanksgiving turkey was never dry. I think he just cooks it longer at a lower heat.

Well chicken and duck both tend to be much juicier and harder to cook dry than turkey. I guess all the juices from them help keep the turkey meat really moist.

Still it's not impossible to cook turkey really juicy and you'd think a chef would know how. Laughing
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Byakko
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Joined: 15 Oct 2005
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PostPosted: Sat Nov 19, 2005 11:59 pm    Post subject: Reply with quote

Maestro4k wrote:
Byakko wrote:
TokenAsian wrote:
I believe the creator was a Cajun chef who thought that in general that turkey meat was too dry.


How does having a duck in a chicken in a turkey make it less dry? Isn't the dryness of the meat just dependent on the way you cook the meat? My dad's Thanksgiving turkey was never dry. I think he just cooks it longer at a lower heat.

Well chicken and duck both tend to be much juicier and harder to cook dry than turkey. I guess all the juices from them help keep the turkey meat really moist.

Still it's not impossible to cook turkey really juicy and you'd think a chef would know how. Laughing


That chef is my dad. xD


Well, steak still rocks compared to turkey. =D
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TokenAsian
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Joined: 15 Jun 2005
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Location: Lehigh University

PostPosted: Sun Nov 20, 2005 12:15 am    Post subject: Reply with quote

The juices from the chicken and duck moisten the turkey meat more than you might expect.
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Maestro4k
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PostPosted: Sun Nov 20, 2005 3:23 am    Post subject: Reply with quote

Byakko wrote:
Well, steak still rocks compared to turkey. =D

Depends, I can get steak year round easier than a good turkey dinner (talking eating out, not cooking myself) so sometimes turkey wins. Smile

TokenAsian wrote:
The juices from the chicken and duck moisten the turkey meat more than you might expect.

Oh I have no doubt of that, it's just I've had turkey every bit as moist as duck and chicken (all by the same friend who's hobby is cooking) so I think you can easily get the same moistness without going to that much trouble. Smile

Now having all three meats to eat together would be great, from that standpoint I'd like to try it. Very Happy
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TokenAsian
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PostPosted: Sun Nov 20, 2005 2:47 pm    Post subject: Reply with quote

I love ducks.

A duck, with two other birds at the same time...

HEAVEN.
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Byakko
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PostPosted: Mon Nov 21, 2005 2:49 am    Post subject: Reply with quote

TokenAsian wrote:
I love ducks.

A duck, with two other birds at the same time...

HEAVEN.


I just realized that I have never had any other duck than Peking duck. o_O I wonder how other ppl cook duck..... Very Happy
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Maestro4k
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PostPosted: Mon Nov 21, 2005 3:43 am    Post subject: Reply with quote

Byakko wrote:
TokenAsian wrote:
I love ducks.

A duck, with two other birds at the same time...

HEAVEN.


I just realized that I have never had any other duck than Peking duck. o_O I wonder how other ppl cook duck..... Very Happy

Only time I've had it, it was cooked by rottisere (sp?). Nice and juicy. Smile

Oh Yeah, Turducken got mentioned in today's Preteena comic that runs in the newspaper. Only the second time I've heard of it now. Smile
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TokenAsian
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PostPosted: Mon Nov 21, 2005 8:39 am    Post subject: Reply with quote

I had duck once in some ritzy restaurant for some university function.

Meh, Beijing-style duck still owns.
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Maestro4k
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PostPosted: Mon Nov 21, 2005 5:41 pm    Post subject: Reply with quote

TokenAsian wrote:
I had duck once in some ritzy restaurant for some university function.

And that was one of the best university-related meals you ever had? Laughing

TokenAsian wrote:
Meh, Beijing-style duck still owns.

So how is it prepared that makes it different than just regular duck?
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Vinn



Joined: 17 Sep 2005
Posts: 604
Location: 7th Circle of Debt...

PostPosted: Mon Nov 21, 2005 6:07 pm    Post subject: Reply with quote

Maestro4k wrote:
So how is it prepared that makes it different than just regular duck?


Think it's more the way you eat it that's different. You roast the duck so that it's skin it's crispy. Then a chef will slice off the cripsy skin off the duck and you wrap it in uh...... something like a burrito wrap. They usually give you like a sweat sauce and some crumber to put in the wrap. I never bother to find out the english name for the wrap though lol.
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Random Otaku



Joined: 28 Jun 2005
Posts: 147
Location: Israel

PostPosted: Mon Nov 21, 2005 7:12 pm    Post subject: Reply with quote

Hummus.

As common as water over here, and when made well it's a VERY tasty thing. It's also the poor-man's way of adding calories to his daily diet (since he doesn't have too much money left for food. Wonder why >.>).

It's also fun to hear foreigners try and prenounce the word. Particularly americans. XD
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Byakko
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Joined: 15 Oct 2005
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Location: a few thousand miles too far from Japan...

PostPosted: Mon Nov 21, 2005 8:58 pm    Post subject: Reply with quote

Vinn wrote:
Maestro4k wrote:
So how is it prepared that makes it different than just regular duck?


Think it's more the way you eat it that's different. You roast the duck so that it's skin it's crispy. Then a chef will slice off the cripsy skin off the duck and you wrap it in uh...... something like a burrito wrap. They usually give you like a sweat sauce and some crumber to put in the wrap. I never bother to find out the english name for the wrap though lol.


Actually, Peking (Beijing) style is the roasted duck with a crispy and sweet skin. That's all it is. Wrapping it in a burrito wrap makes it into something else. =) A Peking burrito wrap?
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