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Nelson Minar
Blog licensed under a Creative Commons License
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Don't miss today's
NYT
editorial about US turkey production by Slow Food director Patrick
Martins.
It explains why
your
Thanksgiving turkey has no flavour.
The
accompanying
graphic is great, too.
Once, simply sticking a turkey in the oven for a few hours was enough.
Today, chefs have to go to heroic lengths to try to counteract the
turkey's cracker-like dryness and lack of flavor.
The article spends too much time on the horrible conditions the
turkeys are raised in. That's a shame, but what I really care about is
the destruction of flavour and individuality in our food. I
did
something about it: my direct-from-farmer Midget White should be
here tomorrow.
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