A good curry will have its flavors meld into greater than the
sum of its parts, an uberflavor if you will.

A well made martini comes to mind as well.

Those have been few and far between. The only I
recall like that was a Sapphire martini with a
twist that I had at the Ritz in Boston on the urging
of Ronny Feldman, who at the time was on top of his
musical game and could afford to buy me one.

It's far too easy, though, t combine things that don't make
sense, yet still some people will consider any dissonance a manifestation of genius

The chocolate raspberry with Kahlua and cream "martini" comes to mind.
Yes, that a thing!

A thing is not necessarily a good thing.

(Chicken should be yellow; not pale white!)

The color really is irrelevant.

Chickens that get to run around outdoors will peck away at green
plants and consequently get higher beta-carotene levels in their
fat. (They'll also be eating lots of bugs.) Between the bugs, the
weeds and the running around you get a tastier bird.

I'd have thought that they'd become green or
at least lay green eggs.

I remember one year Aletha the rancher was plagued by swarms of
grasshoppers (they can destroy a wheat field overnight) and she let
her chicken loose in the garden to save it. Those birds ignored the
crops and ate hoppers until they could barely walk, never mind fly
around. And by Thanksgiving they weighed ten pounds, not eight and
were the tastiest ones ever.

And especially these. By the way, that would
be like feeding them shellfish, only cheaper,
an excellent idea.

I wonder why nobody ever made chicken foie gras?

Just puree a pound of chicken livers with a cup of butter and save
yourself fifty bucks!

You're talking like someone who has had pate
de foie gras and not the foie gras itself.
$50/lb seems reasonable, though I guess one
can get trimmings of the duck kind (cheaper
and more commonly available) for less.

Purple Hooter Martini
3 oz. vodka
1 splash Chambord raspberry liqueur
1 splash sour mix
1 drop lemon juice
1 dash dry vermouth
Method Add all ingredients into a martini shaker filled with ice.
Strain into cocktail glass (or stretch into two). Note: This will
not actually turn out purple.

It doesn't turn out a martini either.

... I want to be 14 again and ruin my life a new way.

Deal. Me too.

Thanksgiving turkey Thomas Keller
cat: main, see below for original title
Servings: 8

18 lb (to 20 lb) free-range turkey
- preferably from Four Corners Farm
Salt and freshly ground white pepper
4 oz foie gras
3 Tb butter
1/4 head shredded Savoy cabbage
1/2 c brioche bread 1/2" diced
4 Tb foie gras fat - (available at D'Artagnan
- butter can be substituted)
10 peeled roasted chestnuts, diced
1 egg
1 Tb chopped chives
2 Tb reduced chicken stock
Bell's Seasoning, to taste
Caul, to wrap leg (or butcher string)
3 Tb canola oil
5 sprigs thyme
5 sprigs sage
2 cloves garlic
1 sprig rosemary

Breast of Four Corners Farm's Turkey Cuit Sous Vide
and Roasted Leg en Ballotine

Remove turkey breast and legs from the carcass and bone
the legs, leaving the skin intact. Reserve the bones for
stock. Place the meat from the legs flat onto a sheet of
plastic wrap, cut the oyster from the edge of the meat
and place in the hole in the center, remove any veins,
and cover with another sheet of plastic wrap. Beat with
a mallet to even out the meat. Trim the meat into a
rectangle, reserving trimmings for stock, and season
with salt and pepper. Preheat the oven to 375F. Set the
foie gras in a small ovenproof skillet and roast for
8 to 10 min. Remove and let cool. Set in the freezer to
harden, then cut into a 1/4" dice. Reserve the foie gras
fat in the pan for the croutons. Heat 1 Tb butter in an
ovenproof skillet until the butter starts to brown, add
the cabbage, and toss to coat. Roast in the oven for
about 10 min or until the cabbage starts to caramelize
around the edges. Toss the diced brioche with 1 Tb of
foie gras fat, set the brioche on a baking sheet, and
toast in the oven for about 5 min or until crisp and
lightly golden.

Combine the diced foie gras, cabbage, croutons, chestnuts,
egg, and chives in a bowl. Stir in 2 Tb of foie gras fat
and the stock. Season with salt, pepper, and Bell's
Seasoning. Place half the stuffing down the center of each
portion of leg meat, roll the meat tightly, and wrap in
caul or tie with butcher string at 1" intervals. Season
each leg with salt and pepper, and brush with foie gras
fat. Increase the oven to 400F. Heat 1 Tb oil in an
ovenproof skillet, add the stuffed turkey legs, and
quickly brown on all sides before setting in the oven
and roasting for 25 min. Allow to rest for 5 min.

Meanwhile, take one half of the turkey breast, season with
salt and pepper, lay it skin-side down, and brush the
flesh side with foie gras fat. Alternate with 2 sprigs
sage and 2 sprigs thyme across the breast, and nestle a
clove of garlic in the center. Cut a sheet of cardboard
the length and width of the breast, cover with foil, and
set the breast bone-side down on the board (this will keep
the bones from piercing the plastic bag). Place the whole
thing in a heavy plastic bag and seal in a vacuum-seal
machine. Repeat with the remaining half breast. If you do
not have a vacuum-seal machine, the breast must be boned
and prepared as above, and then rolled skin-side out. Lay
out a 24"-wide square of plastic wrap. Set the breast at
one end and roll the plastic wrap as tightly as possible
around the breast. Twist the ends to tighten the package
and tie a knot at each end of the plastic wrap, as close
to the meat as possible, so the package is airtight.

Fill a large casserole or deep roasting pan with water and
heat the water to 164F. Place the two vacuum-sealed turkey
breasts in the water and cook gently for 30 min.

Make sure to maintain the water temperature at 164F by
keeping a thermometer in the water. If the water gets too
hot, add more cold water; if it goes below 164F, increase
the heat. Remove the vacuum-sealed breasts from the water
and allow to rest for 5 min.

Remove the breasts from the bags, discard the herbs, and
dry the skin with a paper towel. Season the breasts with
salt and pepper. Heat 2 Tb oil in a large saute pan over
medium-high heat, add the breasts, and gently brown the
skin and finish any cooking if necessary. Add a sprig
each of thyme, sage, and rosemary to the pan along with
2 Tb butter. Brown the butter and baste the breasts,
turning occasionally. Leave the turkey to rest for 5 min
before slicing.

To Drink: Weinbach 2002 Gewurztraminer Cuvee Theo; Alsace,
France ($40). This dry Alsatian Gewurztraminer has a medium
to full body but finishes dry and spicy. It works with the
diverse flavors of the turkey and accompaniments.

Source: Thomas Keller
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