Stand-up comic's Nick Helm password joke takes top prize at this year's Edinburgh Fringe Festival.
November 21, 2011
“Could you pass the uh...”
Ah, if it were that easy everyone would know what to call it these days.
But it's not.
Experts tell us if you're inserting the stuffing in the bird it has to heat to 165 degrees Fahrenheit to be salmonella safe.
Experts also tell us if you do cook it that long, the turkey will be dry and tasteless.
What to do?
Cook your stuffing in a casserole dish outside the bird.
Which also means, you have to say, “Pass the dressing.”
Not, “Pass the stuffing.”
Since, even though you’re stuffing yourself, you’re not stuffing the bird.
Now here's where it gets tricky.
In order to stuff your turkey safely, high level food summit meetings have produced such methods as pre-cooking your stuffing and/or sealing it into a bag or cooking it separately and then stuffing the turkey.
The first two methods you can call stuffing, but can you call the latter stuffing and still look in the mirror?
Appropriately enough, it's all turning into a farce.
Did you know that stuffing in the middle ages was known as farce, from the Latin farcire (and French farcir) meaning to stuff?
Since “farce” was a theatrical term, which originally denoted a brief, lighthearted play stuffed in between lengthy religious productions to keep the audience from being bored.
I can only hope I haven’t bored you so far.
But I better stuff in a few more facts quick.
Oyster stuffing was popular in the 19th century and remains so today. Southerners often prefer pecan, rice or cornbread. Italians like sausage in their stuffing.
The lines often blur.
Some of the brave even like cherries and I've read of a recipe using White Castle hamburgers, sans the pickles.
(I can see where pickles would get in the way.)
Well, there's a lot to consider:
Method, type, what to call it?
I'm very thankful I can leave the rest of the stuff to you.