Now is the winter of our discount tent.

Discussion in 'Food & Cooking' started by kippers, Oct 29, 2012.

  1. kippers

    kippers

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    I bought 2 kgs of massive  parsons noses very cheep the other day, any good recipes

     
  2. flipflopgirl

    flipflopgirl

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    Retired Hospitality
    Cheep.

    Cute, Kips.

    Chicken fried?

    Buffalo style?

    Chicken fried buffalo style?

    Baby teething toy?

    Stock pot?

    mimi

    * OBTW...those things look huge!

    Turkey?

    m.
     
    Last edited: Oct 29, 2012
  3. kippers

    kippers

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    Thanks Mimi,yes they are Turkey.The stock pot is sorted using this.The meat that is left on the neck is still full of flavour so I mix it with caramelised onion and fennel and use it to stuff crepes.
     
  4. teamfat

    teamfat

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    My favorite part of a roast turkey!

    mjb.
     
  5. maryb

    maryb

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    I use necks to make stock and meat for the stuffing for thanksgiving.
     
  6. phatch

    phatch Moderator Staff Member

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    I had a bunch served to me on a filipino combo plate. They were pretty good.   Basically a Phillipine Adobo using turkey tails.
     
  7. thatchairlady

    thatchairlady

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    That was one of my Grandmother's parts of the turkey... along with neck and wings.  As kids, we just thought turkey BUTT was funny/gross!

    Remember the last night of a college class.  Everybody was bring goodies to snack on as we wrapped up the course.  A guy a worked with came with a HUGE messa great fried chicken and some turkey butts... along with the "required"?? bottle of hot sauce and loaf of plain old white bread.  Not enough meat on tails for me to bother with!
     
  8. french fries

    french fries

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    That didn't come out right....???!!! /img/vbsmilies/smilies/lol.gif
     
  9. kippers

    kippers

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    Its to wet and cold here to smoke them on the bbq so I resorted to using smoker bags in the oven, then deep frying them.I served them with chilli flavoured bread sauce.
     
  10. maryb

    maryb

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    I sometimes slice thin, deep fry, then smother in buffalo wing sauce.