Bud in Virginia wrote:Any better luck with this link?
Thank you, Bud. The YouTube link worked much better. Very nice demonstration by Chef Marc. You know what's funny? I figured out this method of cutting independently, on my own. Pretty much the same approach. I use it with chickens more frequently than with turkeys, as I cook chicken more than turkeys (more accurately - I buy rotisserie chickens from the store, truth be told). I hadn't given it much thought as a big thing. Just seemed a quicker, more efficient approach to getting the meat off the bone. (Hope that last bit didn't gross too many people out. If so, sorry!)
Thanks again for the link, and I hope you had a fine holiday.
-CS
PS: Have you had chance, Bud, to check out "Raising Sand" or other work of Alison Krauss? I am surprised, given how many smart music lovers there are here, how totally shut out I have been in trying to initiate a discussion on her, a newfound, budding musical love for me. I was hoping to share in the fun of getting to know her lovely work! Not so much, it seems.
Every day, to myself I say,
Point the way, what would it be?
I ask myself what's the best thing for you,
And myself and I seem to agree,
That the best thing for you would be me. ...
