Monday, August 22, 2005
Let's Talk Turkey
Saturday was a hectic day, but I at least managed to go 飲 茶 yam2 cha4 at 牡 丹 閣 Peony Restaurant in Oakland. This time, they had a new variety of 點 心 dim2 sam1 called 膶 腸 卷 yeun2 cheung2 gyun2 (liver sausage rolls). It’s a variation on 臘 腸 卷 laap6 cheung2 gyun2, only instead of using 臘 腸 laap6 cheung2 (reddish Chinese sausage), they use 膶 腸 yeun2 cheung2 (Chinese sausage made with duck liver, dark brown or black in color).
While trail jogging on Sunday, I ran across my friends the wild turkeys at the same place where I saw them the first time. Again there was a flock of 10-20 birds that quickly ran away as soon as they caught sight of me. It looks like the turkeys have moved into the area where I do my jogging. I look forward to seeing more of them.
Later Sunday, I drove down to Pleasanton Ridge to check out different trail access points. Turning up a narrow lane, what should I see but m-o-r-e wild turkeys foraging in an adjacent field. On the way back down the lane, a couple of turkeys ran across the lane in front of my car. It was surprising how quickly the turkeys moved. By the time I grabbed my camera and jumped out of the car, they had disappeared into the creek. Determined to get a picture of the elusive turkeys, I hid behind a bush and waited for some more to cross the road (see above photos; click to enlarge). The top photo is a female (hen) turkey. The bottom one appears to be a male (tom) turkey.
In Cantonese, turkey is called 火 雞 fo2 gai1 (fire chicken). I have the impression that turkey probably is not very popular in Hong Kong. Most Chinese consider turkey to be dry and not very tasty. When I was young, I used to prefer the white meat of the turkey. Now, after years of eating Chinese food, my taste has switched to dark meat. (Note: The turkey I eat is the domesticated variety sold at the market. I do not eat wild turkeys.) ¶ 9:00 PM
Saturday was a hectic day, but I at least managed to go 飲 茶 yam2 cha4 at 牡 丹 閣 Peony Restaurant in Oakland. This time, they had a new variety of 點 心 dim2 sam1 called 膶 腸 卷 yeun2 cheung2 gyun2 (liver sausage rolls). It’s a variation on 臘 腸 卷 laap6 cheung2 gyun2, only instead of using 臘 腸 laap6 cheung2 (reddish Chinese sausage), they use 膶 腸 yeun2 cheung2 (Chinese sausage made with duck liver, dark brown or black in color).
While trail jogging on Sunday, I ran across my friends the wild turkeys at the same place where I saw them the first time. Again there was a flock of 10-20 birds that quickly ran away as soon as they caught sight of me. It looks like the turkeys have moved into the area where I do my jogging. I look forward to seeing more of them.
Later Sunday, I drove down to Pleasanton Ridge to check out different trail access points. Turning up a narrow lane, what should I see but m-o-r-e wild turkeys foraging in an adjacent field. On the way back down the lane, a couple of turkeys ran across the lane in front of my car. It was surprising how quickly the turkeys moved. By the time I grabbed my camera and jumped out of the car, they had disappeared into the creek. Determined to get a picture of the elusive turkeys, I hid behind a bush and waited for some more to cross the road (see above photos; click to enlarge). The top photo is a female (hen) turkey. The bottom one appears to be a male (tom) turkey.
In Cantonese, turkey is called 火 雞 fo2 gai1 (fire chicken). I have the impression that turkey probably is not very popular in Hong Kong. Most Chinese consider turkey to be dry and not very tasty. When I was young, I used to prefer the white meat of the turkey. Now, after years of eating Chinese food, my taste has switched to dark meat. (Note: The turkey I eat is the domesticated variety sold at the market. I do not eat wild turkeys.) ¶ 9:00 PM
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yeah, the neck looks like it would break easily. but although wild turkeys look scrawny and awkward, they actually are amazingly fast, strong, and smart.
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