Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
Ask a question or share an idea or recipe with The Boston Globe food staff.
Week of: November 4
Week of: October 28
Week of: October 21
Week of: October 14
Week of: October 7
Week of: September 30
Tuesday, October 9, 2007
Turducken in a can
Turducken is a Cajun specialty in which you stuff a chicken inside a duck, then stuff the duck inside a turkey. Making it is a very involved process, which Paul Prudhomme details nicely here, with helpful step-by-step pictures.
I admire the effort, and I'd love to try turducken made by someone else, but I'm not going to go to the trouble myself -- much less go to the trouble and then feed it to my dog, who would be just as happy eating peanut butter stuffed inside an unidentifiable object she found on the road stuffed inside an old gym sock. (Peanobjock? Anyway, I'm pretty sure she's eaten it.)
Fortunately, when your dog demands turducken, you can just serve it to her out of a can. The pet food company Merrick offers turducken dog food. Their recipe includes the requisite turkey, duck, and chicken, as well as green beans, carrots, apples, sweet potatoes, thyme, sage, and rosemary. You can order it from them, or pick some up at the Polka Dog Bakery in the South End, which is where I spotted it.