part that went over the fence last?

Hmmm. I don't know, but I'll answer this post to bump your question up in the lineup of topics...

That looks remarkably like the bit that is just above the chickens bottom....known as "the Parson's nose" in England.

My grandmother used to refer to that bit of the turkey as "The Pope's Nose". My parents, converted agnostics, disapproved.

My parents and grandparents referred to it as the part that went over the fence last and sometimes as the Parson's Nose. Usually the former. My grandfather was the only one who would eat it. He would be 101 now if he had lived.

That part you're all referring to, is, in fact the part that does go over the fence last!.....It's where the tail feathers grow....For those of you who have never tasted that particular part,.....you are missing a delicious morsel.....If cooked correctly, the skin should be CRISPY....there are small pieces of fat surrounding a tender, succulent piece of meat on either side of the tail bone....For optimal flavor, it should be eaten hot, right out of the oven.

At Thanksgiving, my sister and I will fight for the first bite of that turkey tail.....we do, however share it!

Chun Chun!!!!!!!

Yeah, long time, Chun Chun.

Is that the part that is right above the chicken's butthole?

BTW: I love that the picture shows chicken with shake n' bake...mmm.

Hi, everyone!....You always make me feel so welcomed!....Thanks! It's been a long time since I've dropped in! I've been soooo busy! I, and my wife, Mary, (it's legal in Massachusetts!), have fullfilled a long time dream of mine.......we bought a very small restaurant!!.... It's only a little deli type place, but it's big enough to occupy most of my time! I'm loving it!!! It's so much fun, but, it is without a doubt, the biggest learning curve I have ever encountered! To everyone who thinks it's easy to run a little mom & pop type eatery....IT'S NOT!.....My hat goes off to all the chefs out there that can organize and run an establishment!

I hope to drop in more often.....I need some friendly support from some old friends as well as new sandwich ideas! Word of mouth has been our only form of advertising, and, I have to say, our customer base grows each day. The positive response we've had since we opened on May 5th, has been humbling!.....You can get a little preview of our place if you go to Edit: Moderator: Link Removed
Please remember that this is a work in progress!!! Let me hear your comments and suggestions.

Chun chun, to fit a2k rules, you don't get to put a website that's yours in a post, so get rid of that quickly and put it in your profile, which is ok.

To those who don't know chun chun, she was a great contributor to the food threads on a website some of us frequented before. However, what I remember most is her participation in the Duck thread, which some of us saved as that website died. Not that it was all that great, but that it was a combo of camaraderie, literate invention, fractional food smarts, and jollity. Not to bemoan the loss of that thread but to open up the idea of more inventive food threads.

Also, she's a good cook.

Great to see you, chun chun.

<saved the link to my favourites>

To the moderator.....I apologize for the slip....I was excited about the website, and had totally forgotten that posting it was not allowed.

Thanks for the heads up reminder, ossobucco! (AND the compliment!)
The duck thread was soooo much fun! I, unfortunately, did not save it! ( I wish I had!) Ducks just seem to be part of my life....I love them! I am now hooked on the Aflac duck!! Whoever creates those commercials is a positive genius!! They always make me laugh!

ehBeth, it's good to hear from you! ....It made me smile to see that you honor our sadly missed friend, cavfancier......I think of him often, and wish he were still here to bounce ideas off of, and to get help from when we are in culinary distress! May his memory ALWAYS remain alive.

I've saved it, I'll send it to you some time. In the meantime, tell us more about your small deli...

The restaurant only seats 19 people! We're not allowed to have more than that due to square footage. Our cooking is limited to using 2 small ELECTRIC grills, a convection oven, proofer, and a 2 burner electric commercial unit! We are not allowed to deeep-fry or grill anything that would put grease into the air! We do not have a hood venting system.....if we DID, then it would have to be installed and run straight up to the 2nd floor roof. The cost would be astronomical! ($ that I just don't have)......Surprisingly, we do a terrific job with what we have! One of our most popular sandwiches is what we call the "Westsider"......savory apple bread slathered with butter and theown on the grill....place 2 slices of sharp cheddar cheese on EACH slice, throw 4 oz. of thinly sliced smoked ham on the grill until hot and juicy, transfer half of the ham to one of the slices of bread, place another slice of cheddar on the ham and place 4-6 thinly sliced pieces of a Granny Smith apple on top of the cheese. Squirt on some honey mustard dressing, top with the remaining ham, squirt more dressing on, top with other slice of grilled bread, cut in half and take a bite! It's delicious!

We have what we call a Caprese......Grilled ciabatta bread topped with olive oil, oregano, fresh mozerella, fresh basil leaves, grilled roasted red peppers and a thick slice of beefsteak tomato.....Those two are without a doubt most popular!

Sorry, everyone....I didn't realize how late it was getting! I have to be up at 4:15am in order to get my muffins, cinnamon rolls and turnovers baked before we open at 7am....I have to catch some sleep.....will try to get on tomorrow evening! I will have pleasant dreams tonight after reconnecting with my friends.....sleep well, all of you!

Ok, more talk when you get back.

Around here people make sandwitches out of turkey tails. The chickens' are their itty-bitty cousins.