bogus address muttered....

>
>> there were some pretty scary monster birds out there as the
>> mammals were getting going. Seems reasonable that some primate
>> or member of the genus Homo got it in the neck at some point
>> from an avian dino-descendant.
>
> I think the biggest-ever bird survived into the last millennium -
> the Aepyornis of Madagascar, possibly the original of Sinbad's roc.
>
>> If we clone dinos for chow, it'll be another case of "tastes
>> like chicken."
>
> The New Zealand moa was not much smaller than an Aepyornis. They
> seem to have had even less brain than a chicken and were easy to
> hunt by driving them into a swamp and finishing them off with a
> stone axe. The usual Maori cooking technique was in an umu (earth
> oven), with chunks of meat in flax baskets along with root vegetables.
> Everything I've had cooked that way has tasted mainly of earth, but
> I suspect a regularly-used umu would dry out and eventually impart
> less of that flavour to the food.

Well, other than what used to lard, baste, season or inject it, turkey is
not noted for great natural flavor (although wild birds cover a broad
spectrum depending on their local diets, all the way from acorns to
mesquite beans and plenty of waystops in between, including those
landowners not adverse to a bit of corn for the game).

There's the answer...

Recreate dinosaur for the dinner table.

Berl a big skinny turkey.

Actually, I suspect that gator, pretty gross looking raw, but cooking up
nice and white, probably is close, and the big iguana of Mexico are more
chicken than frog.

TMO