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NWCajun, I'm still not seeing the problem w/ chicken sausage - if it's appropriately juicy and fatty, with a nicely spiced flavor - well, then I'm happy :) Let me just say that I am not in principle opposed to chicken, just its general application. I don’t think that I’ve had more than one chicken breast in the past 2 years, and that was from a well-raised chicken that I brined myself.

Duck Tongues! Now we're talking. You're deep-frying them, right?

Hi nasty bits lovers,

As always, thank you for the heartwarming comments! I would love nothing more than to write an entire book about offal. My hope is that if I keep writing and doing what I’m doing, the shape of the book will become clearer. In the meantime, it’s very encouraging to see that more than five people would buy it.

Sorry for the backlog of questions; I am up to my ears in ears!

Pfooti: I served my turkey necks as-is, and watched as my guests happily gnawed the meat and tendon off the bone. That being said, you could take the meat off as well – turkey necks are large enough such that most of the flesh could be de-boned. To do so, prior to adding them to the gumbo, leave the turkeys necks whole instead of chopping them into 2 or 3-inch sections.

NWcajun: I understand that depending on what cook you ask, andouille is either the traditionally smoked pork sausage with its distinctive seasonings, or it can be any type of sausage that is “Cajun/andouille” in spirit. That is to say, the links have the cayenne, thyme, mace, cloves, allspice, and majoram that make andouille taste like andouille. Clearly, you fall into the former camp. Having made gumbo with all sorts of additions (crab, shrimp, fried chicken, pork neck, etc), I’m not as devoted to the type of protein so much as the base of roux. (Feel free to reprimand me, but I’m pretty stubborn myself about what makes gumbo a gumbo!)

cellophane: I have NEVER tried smoked turkey tails. Wow. I’m sold. See? So many new parts to try! I can’t remember the last time I had a steak.

With regards to the issue of roux, I’m glad to see a healthy debate about proper procedure – certainly the kind of discussion one would expect from such a legendary, timeless stew. If I make another batch of turkey gumbo from leftover turkey after Thanksgiving, I will give the other methods a try and report back.

Any olive cured any way, I love them all. I have a small dish every day after work with a glass of wine. or beer. or whatever is available.

arbequina olives are my personal favorites - and not just because they're fun to say! as always, feta makes anything taste better and these two go great together

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My favorite family dinner is veggie lasagna

peruvian chicken with rice and green beans

I too prefer olives in their oil iteration.

I've always loved stew that's cooked all day in the slow cooker paired with a mixed green salad and freshly baked bread.

I'm not a fan of olives, but I do love olive oil!

Moroccan oil-cured are my favorite, the wrinkled ugly things.

When it gets cool, the husband likes to make turkey chili and I make the honey cornbread. So good!