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jt august[_3_]

In article
>,
wrote:

> > I don't get it.
> >
> >
> Me neither. My mother would cook and eat gizzards and the way she
> carried on you would have thought it was some fine aged beef or filet
> mignon. There was never a fight at the house who was going to get the
> gizzards as we all stood far away from the table when she cooked
> them. UGH! Rubber bands is the best description.
>
> She was raised on a farm before the Depression and all her brothers
> and sisters thought those things were 'fine eating.'

I happen to love gizzards. Back in 1969, as a first grader, my school
got whole chickens (already killed and feathered). They then cut them
apart and cooked them in the school kitchen for fried chicken. They had
the gizzards and livers, and they cooked them too, and had them in a
separate pan at the serving line. When we went through, those of us who
wanted could have some. Almost no one took them, but I tried one the
first time. I loved it, and got some more. Others thought it was
unfair that I could have these things, but they themselves refused to
try them.

These days, I'll stop at Lee's Famous Recipe periodically and get a
gizzard meal or snack. They come out very tender at Lees. And if it is
late in the day and they have a surplus, I will get more in my purchase.
Extra bonus.

jt