gtr > wrote in news:2010042812572557757-xxx@yyyzzz:

> Please--don't go with the easy gags on this one. Be creative.
>
> I found a real treasure trove last weekend in Irvine, CA (just down the
> street). It's called Wholesome Foods and appears to be a Persian
> concern. In one section, near the fresh meat case, I found a bunch of
> smoked meats and fish, mostly with labels indicating it came from a
> place in Chicago. In another area (opposite part of the store by the
> deli) I find a bunch of smoked meats most of which are from Brooklyn.
> Totally cool!
>
> I got some smoked trout, and on a whim got a four-pack of smoked turkey
> necks. My total experience with the latter is dinner with my Granny in
> Oklahoma. We'd be eating the rest of the bird and she would belabor a
> turkey neck for what seemed the entire meal. My mother would get
> frustrated and try to get her to eat some of the "real bird". My
> take-away was the Gran was just so use to eating last and least in a
> family of country folk, that she had acclimated.
>
> So my turkey necks were smoked, refridgerated (not frozen) and packed
> in a plastic bag (not vacuum packed). It says "sell by July 10, 2010).
> So this clearly looks like "ready to eat", right?
>
> Nevertheless "cook thoroughly" is printed in one corner of the label.
>
> I intend to heat it, likely steam it a bit, before eating. But do I
> really need to cook this thing?
>
> Any tips appreciated.

You might try one as a substitute for a ham hock in beans and hocks. I
successfully use a smoked turkey leg or wing. I think it's better than a
smoked hock.


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner