I (correctly) identified your latest open can mystery as
a turkey embryo, but forte will not let my posts through
today. So this is to see whether I can post elsewhere.
(I assume the embryo was already cooked ...)

pavane

On 7/1/2012 11:46 PM, Sqwertz wrote:
> On Sun, 1 Jul 2012 21:44:02 -0400, pavane wrote:
>
>> I (INcorrectly) identified your latest open can mystery as
>> a turkey embryo, but forte will not let my posts through
>> today. So this is to see whether I can post elsewhere.
>> (I assume the embryo was already cooked ...)
>
> It's not any sort of poultry. And I did see your posts. Since the
> challenge was also posted to "that other group" and answered correctly
> I might as well post the answer now.
>
> The "What is it"" was:
> http://www.flickr.com/photos/sqwertz...n/photostream/
>
> And the answer is:
> http://www.flickr.com/photos/sqwertz...n/photostream/
> http://www.flickr.com/photos/sqwertz...n/photostream/

Not at all appealing to me and what is that goop in the can? Aspic? So
what did you end up cooking with it and how?

Sqwertz wrote:
> On Sun, 01 Jul 2012 23:57:47 -0400, Cheryl wrote:
>
>> On 7/1/2012 11:46 PM, Sqwertz wrote:
>>> On Sun, 1 Jul 2012 21:44:02 -0400, pavane wrote:
>>>
>>>> I (INcorrectly) identified your latest open can mystery as
>>>> a turkey embryo, but forte will not let my posts through
>>>> today. So this is to see whether I can post elsewhere.
>>>> (I assume the embryo was already cooked ...)
>>> It's not any sort of poultry. And I did see your posts. Since the
>>> challenge was also posted to "that other group" and answered correctly
>>> I might as well post the answer now.
>>>
>>> The "What is it"" was:
>>> http://www.flickr.com/photos/sqwertz...n/photostream/
>>>
>>> And the answer is:
>>> http://www.flickr.com/photos/sqwertz...n/photostream/
>>> http://www.flickr.com/photos/sqwertz...n/photostream/
>> Not at all appealing to me and what is that goop in the can? Aspic? So
>> what did you end up cooking with it and how?
>
> I just tried one of them so far. They're soft enough to spread on
> crackers with some of my home made spicy dijon mustard.
>
> There is gelatin and some fat in the can. It's meant to be
> refrigerated and sliced, but I cleaned them off.
>
> -sw

Cool! I used to love pickled lamb's tongues, but I haven't seen
any for years.

--
Jean B.

pavane wrote:

> I (correctly) identified your latest open can mystery as
> a turkey embryo, but forte will not let my posts through
> today. So this is to see whether I can post elsewhere.
> (I assume the embryo was already cooked ...)

What happens to all the turkey eggs? Are they all fertilized and
allowed to hatch?

George M. Middius wrote:
> pavane wrote:
>
>> I (correctly) identified your latest open can mystery as
>> a turkey embryo, but forte will not let my posts through
>> today. So this is to see whether I can post elsewhere.
>> (I assume the embryo was already cooked ...)
>
> What happens to all the turkey eggs? Are they all fertilized and
> allowed to hatch?

In the wild they are eaten by coyotes. Turkeys nest on the ground. In
the farm they are grown to size and sold for Thanksgiving and Christmas.

I don't recall ever seeing a turkey egg for sale. I've had duck eggs on
a few occasions, a bit too sour for my tastes.

On Tue, 3 Jul 2012 16:25:22 +0000 (UTC), Doug Freyburger
> wrote:

>George M. Middius wrote:
>> pavane wrote:
>>
>>> I (correctly) identified your latest open can mystery as
>>> a turkey embryo, but forte will not let my posts through
>>> today. So this is to see whether I can post elsewhere.
>>> (I assume the embryo was already cooked ...)
>>
>> What happens to all the turkey eggs? Are they all fertilized and
>> allowed to hatch?
>
>In the wild they are eaten by coyotes. Turkeys nest on the ground. In
>the farm they are grown to size and sold for Thanksgiving and Christmas.
>
>I don't recall ever seeing a turkey egg for sale.

Turkey famers sell turkey eggs.

>I've had duck eggs on a few occasions, a bit too sour for my tastes.

Never heard it called "sour", duck eggs have richer tasting yolks,
duck eggs are excellent for baking.

Long Island has turkey and duck farmers, their eggs are sold at the
farm stores and at nearby markets. I didn't care for that extra rich
flavor in typical egg dishes but they were very good used for cake
baking... there were goose eggs too. Most of the turkey and goose
farms were near where I lived on the north fork, ducks were mainly
raised on the south fork.