>"Default User" wrote:
>
>sf wrote:
>
Nancy Young
>> > wrote:
>>
>> > PENMART01 wrote:
>> >
>> > > Don't forget the turkey oysters, those two succulent medallions
>> > lodged in the > depression of the backbone... my guests never even
>> > see them.
>> > Lucky them ... icky little liver tasting bombs. Accck.
>> >
>> Are you talking about what he's talking about?
>>
>> What he's talking about is on the OUTSIDE of the carcass and
>> they aren't liver flavored to me.
>
>
>I think she means the kidneys, which are the ovoids on the interior of
>the back, and do taste sort of like liver.

Hmm, don't folks clean poultry before cooking... you're supposed to clean out
all those guts, and chunks of coagulated blood from about the spine too... just
keep emphasizing why I don't eat other peoples cooking.

>The oysters are just very
>tender, tasty bits of dark meat.

You bet... let's not advertize.


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