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Author Topic: Cajuns: the best mail-order turducken?  (Read 2562 times)

Monkeyleg

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Cajuns: the best mail-order turducken?
« on: November 28, 2006, 07:44:39 PM »
Another thread got me to obsessing about turducken.

I want it.

And I want the very best, with all of the andouille and tasso and everything else.

My wife doesn't want it. I don't care. I'll eat it for a week.

Suggestions?
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Harold Tuttle

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Re: Cajuns: the best mail-order turducken?
« Reply #1 on: November 28, 2006, 07:56:29 PM »
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Monkeyleg

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Re: Cajuns: the best mail-order turducken?
« Reply #2 on: November 28, 2006, 08:53:57 PM »
Harold, do you vouch for this company? Is their turducken, in your opinion, the best?

Please understand, my friend, that I may have to eat this every night for a week.

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charby

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Re: Cajuns: the best mail-order turducken?
« Reply #3 on: November 29, 2006, 06:56:58 AM »
I saw heberts meats on the history channel.

Dick want to meet half way and we can eat the turduckhen together?

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Harold Tuttle

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Re: Cajuns: the best mail-order turducken?
« Reply #4 on: November 29, 2006, 09:50:00 AM »
we didn't order a turduckin from them, but Bob Sasha had some and enjoyed it.

They are the originators of the concept.
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"The true mad scientist does not make public appearances! He does not wear the "Hello, my name is.." badge!
He strikes from below like a viper or on high like a penny dropped from the tallest building around!
He only has one purpose--Do bad things to good people! Mit science! What good is science if no one gets hurt?!"

wingnutx

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Re: Cajuns: the best mail-order turducken?
« Reply #5 on: November 29, 2006, 09:53:14 AM »
I bought mine out of the back of a van on a vacant lot.

Never seen a duck with calico fur before.

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Monkeyleg

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Re: Cajuns: the best mail-order turducken?
« Reply #6 on: November 29, 2006, 01:17:44 PM »
Wingnutx, I think you bought Turkitten by mistake. Wink

I checked out heberts, as well as a number of other sites for turducken. The cost of the meal itself isn't bad, but the shipping is outrageous.

Maybe I'll just have to make it myself. Paul Prudhomme's recipe sounds fantastic. But, then, all of his recipes are great.
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