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Dine
I've had enough . . .
By CHRIS SHERMAN
Published December 1, 2005
Wafer-thin turkey.
If Thanksgiving teaches anything, it's that real turkey from a real bird, white meat at least a quarter-inch thick (and dark meat!), makes a real sandwich, with mayo of course. As for all the bellyaching - it wasn't that hard to cook, was it? So why don't more restaurants cook real turkey? A few old-fashioned delis roast their own; the rest buy it precooked and shrink-wrapped and slice it thin as tissue paper. Maybe it is tissue paper. Deli-sliced? See my tail feathers.
[Last modified November 30, 2005, 11:29:06]
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