There are people who think SV’ing a whole turkey is a good idea.
I filed this under Recooking Leftovers.
For a small Thanksgiving dinner, I’ve sous vide a turkey breast and roasted a leg/thigh in the toaster oven. About 6-8 lbs. enough for 4 people and leftover plates.
It’s so great and easy on the sous vide. I don’t even bother doing anything with the skin most of the time, I like it just fine unroasted, and it’s perfectly fine cold!
What temp/time do you do?
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Rank heresy.
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I think this is a cultural thing, I grew up eating plenty of flabby boiled chicken skin, it’s common in Asian cuisine, but in the American food space people seem revolted by this.
Fun side note, I gave my friend some slices of turkey breast with skin on and asked her what she thought of the flabby skin. She wasn’t even aware there was skin on it, that’s how inoffensive it is haha.
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Sorry, turkey-flavored chewing gum isn’t my thing. I’m OK if the skin isn’t served, but if it is, it better be browned and as crisp as the cook can get it.
Do you tolerate duck this way?
Yup, Chinese do a skin on cold duck that’s very delicious. We do Korean style duck soup at home that’s just straight boiled duck with garlic. Boiled duck with skin on can be found in lots of Asian soups and stews.
There’s a lot of fabulous dishes that have boiled skin on poultry. kou shui ji (saliva chicken) is fantastic, so is hainan chicken. I might even say the boiled skin is the best part of those dishes.
Boiled/sv poultry skin is nothing at all like chewing gum, it’s very tender and inoffensive, much softer than the flesh in fact and it just kind of melts away especially when it’s boiled.
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This entire conversation (which is good fun) should, in a perfect world, put an end to all those tedious “authencity” discussions-- particularly when directed to other regions of the world.
It’s all change and adaptation and what’s available where. (Although that said, I suppose there are some core criteria to ensure a degree of fidelity to the concept?)
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Mmmmm, saliva chicken. What’s the worst part?
I’ve only had saliva aka mouthwatering fish and it was fantastic. No skin to contend with, either.
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Ah, the "no-hinge’ approach. So, when I make a burger, and still have a hinge on the bun, it’s no longer a sandwich?
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No hinge. It’s a sammy!
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Testically speaking, a club is not because it has four pieces of bread.
So long as that BLT is made fresh and consumed quickly, otherwise the tomato wets the bred ( I like that how dat rolled off.)
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I’ve gotta try the fried green tomato option.
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There are quite a few people piping in with what is essential to a Club, when what they consider essential is not required or even common in Clubs elsewhere (ham, triple deck, etc).
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Surely, there must be a thread about this here somewhere?
Like, when ordering carbonara, you’d expect spaghetti, eggs, pancetta (or some other form of cured pork product), cheese, s&p. A LOT of German-Italian places would add cream. I can groove to that.
But what if it’s made with cream cheese, smoked salmon jerky or bottarga, no eggs, and pesto over rotini or penne instead, and the restaurant still called it carbonara?
Where do we draw the line? Bc obviously, we have to draw the line somewhere 
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Someone somewhere along some bell curve might sell a spreckled donut and call it a club sandwich or a Reuben. Free country–I use mine to laugh at such things.
Does that constitute an unhinged comment? 
Apologies for the groaner 
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As long as the item in question is accurately and adequately described, enabling the prospective diner to make an informed decision, I am not sure a line needs to be drawn unless it is something subject to strict requirements like saltimbocca a la Romana of canele de Bordeaux. Even for those, a good description of a nonconforming product should suffice. For example, a thin pounded pork chop topped with sage, ham, and fontina and doused in white wine and lemon might not be true saltimbocca but might still appeal to a saltimbocca lover.
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