The Rural Voice, 1998-08, Page 10CHRYSLER DODGE
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•
6 THE RURAL VOICE
Scrap Book
In Louisiana they eat hearty on turducken
They're eating a lot of turducken
in Louisiana these days. The dish,
unheard of by most Canadians, is a
combination of turkey, duck and
chicken, but it's not the result of the
most recent gene splicing
experiment
Turducken starts with a deboned
chicken stuffed into a deboned duck
which is squeezed into a deboned
turkey, with the whole thing being
baked.
"It turns out to be about 20 pounds
of solid meat," explains Tim
Gurgurdry, a turducken butcher with
Charlie T's Specialty Meats in
western Louisiana. "You've got to
have a big family to eat it."
There must be a lot of big
appetites around. Turduckens are
becoming one of Louisiana's biggest
poultry exports with popularity
exploding in the past three years.
One processor has built a dedicated
turducken plant, which produces
more than 30,000 of the Trojan
turkeys every year for customers
across the United States.
A properly prepared turducken
strives to provide rich slices of all
three birds' meat in layers.
While amateur attempts to create a
turducken can take a full day's work,
Gurgurdy says he can bone and stuff
a turducken "in about 10 minutes".
But some southern U.S.
connoisseurs aren't satisfied with
just the combination of meats in a
turducken. An Arkansas man is
known to have ordered and eaten
(one assumes, not alone) a
pigturducken — a turducken stuffed
inside a pig.
While there seem to be no plans to
import turduckens to Canada,
information on how to make the
delicacy is available on the internes
Based on that information Toronto
food writer Kate Gammel decided to
make one. Although she was
laughed at by friends and scorned by
butchers, she managed to construct
one earlier this year. It was a two-
day process that involved 16 hours
of cooking and fed 30 people. She
related her experience in an article in
The Toronto Star.
Officials at the Canadian Turkey
Marketing Agency were delighted
about a possible new use for turkey.
While Louisiana can claim credit
for the specific invention of the
turducken, the concept appears in
many cultures. Internet turducken
pages reveal the existence of the
South African osturducken — an
ostrich stuffed with a turkey, stuffed
with a duck, stuffed with a chicken.
And Saudi Arabia can do that one
better — a whole camel stuffed with
a lamb stuffed with 20 chickens
stuffed with 60 eggs.0
— Source: The Western Producer
Native wasps put the sting on barn flies
A two-year study of feedlots across Alberta has identified a parasitic wasp
with potential as a biological tool against biting flies that attack cattle.
"Trichomalopsis sarcophagae is a tiny native wasp that kills stable flies that
cost feedlot operators in the province an estimated $7 million in lost production
each year," said project co-ordinator Kevin Floate, a researcher with the
Agriculture Canada Lethbridge Research Centre. "It also attacks house flies, a
nuisance pest for people living near feedlots."
If further studies confirm the wasps' usefulness, it could be commercially
available as a control option within five years, Floate said.
The finding was a result of a study of 22 participating feedlots in a co-
operative program between Alberta Agriculture and Agriculture Canada's
Lethbridge and Ottawa research centres.
Parasitic wasps have been used before for biological control of flies as part of
an integrated fly -control program. They lay their eggs inside fly pupae. When the
wasps hatch, they eat the developing flies. The benefit of a native wasp is that
some wasps used in the U.S. have trouble surviving in the colder climate. The
native wasps also produce more offspring for each fly pupa, making them
cheaper to rear than other species of wasps.0
—Source: Alberta Agriculture news release