Time for Tradition

This is the season of turkey in North America, from our Thanksgiving a couple of weeks ago to the US Thanksgiving upcoming to the Christmas/New Year week, everybody will have some turkey to eat somewhere. To most, the turkey feasts are more good memory then truly good eating. The dry, overcooked birds that can only be cut with power-assisted saws are the normal fares on most tables. As the bird flu scare is being drummed up by governments and media, these rock solid birds should become the recommended dish on all tables. The best thing about overcooking is that it kills everything, including the bird again. There is no fear of viral or bacterial contamination for the eater. Big name chefs have been telling people to somewhat undercook their birds in the oven. Now it is time to turn the table and sings in praise of hardcore tradition. Hostess everywhere can tell any complaining guest that unless they want to die like a chicken, they’d better chew hard and enjoy.