Bob Muncie wrote:
> George Shirley wrote:
>> Bob Muncie wrote:
>>> Christopher Helms wrote:
>>>> On Jul 24, 5:31 am, Bob Muncie > wrote:
>>>>> Sqwertz wrote:
>>>>>> I don't get it. I've ordered these at a few "diner-style" places
>>>>>> and they are completely inedible. They're just so hard you can't
>>>>>> even chew them. I'm assured that they were not undercooked and
>>>>>> "that's how everybody likes them".
>>>>>> There is one place I get them regularly for breakfast that uses a
>>>>>> batter that helps them stand up to a 14 minute deep-fry so that they
>>>>>> do tenderize slightly - enough that they're fairly edible. It's
>>>>>> still like chewing rubber bands sometimes, and you have to get them
>>>>>> to-go since they take a half hour to eat.
>>>>>> So what's the verdict - do people really eat (and like) them after
>>>>>> frying for only 6-8 minutes? Are they nuts?
>>>>>> -sw
>>>>> I use to get them often while growing up, at KFC. I every bit as much
>>>>> looked those, as I did the regular/original chicken (when it was still
>>>>> home cooked in nature).
>>>>>
>>>>> You rarely even see the gizzards around anymore, and when you do, they
>>>>> are probably cooked so rarely, the line chefs have little or no
>>>>> experience cooking them,
>>>>>
>>>>> Bob
>>>>
>>>>
>>>> I haven't had KFC gizzards in ages. I loved them when I was growing
>>>> up, too. I used to sill buy them from time to time until they started
>>>> sneaking huge numbers of hearts and livers into the little styrofoam
>>>> cup with the yummy gizzards.
>>>
>>> I remember buying them by the pint for $.50 :-) Which happened to be
>>> what I had for lunch money :-)
>>>
>>> Bob
>> In the late eighties the local Popeye's had a container full of fried
>> hearts and livers for a buck. You had a ten-minute wait for them but I
>> never minded the wait. I much prefer livers and hearts over gizzards
>> any day.
>
> George - The best heart I ever had was same day killed/dressed venison
> heart. Thin sliced, and sauted in sweet butter with mushrooms and
> onions, deglazed with red wine. First time I had sides of steamed
> asparagus. and garlic mashed potatoes. You never forget you first loves.
>
> Wife wouldn't try it, but that just left more heaven for me ;-) I think
> I was playing the Temptations on the stereo (For your love, you send me).
>
> Bob
In the sixties a friend of mine from high school ran an abattoir and
butcher shop with his two older brothers. Went in one day to check on a
beef I had hanging and spotted a rack full of beef hearts. Asked my
friend what they wanted for them. He said people didn't want the hearts
and livers so I could have all I wanted for free. I paid him a few cents
a lb to grind the hearts into hamburger meat, pure muscle that was. The
livers cost me a few cents a lb to skin. He packaged both meats free
because I had a beef he was preparing to cut and wrap for me. We ate a
lot of ground heart and a lot of liver for the next year. The beef I
split with my parents and my eldest sister and her family, they helped
pay for the corn to fatten the steer up. Good eats all the way around.

When I still hunted the heart and liver were removed quickly and eaten
at the camp that night, sliced and fried, sometimes with onion,
sometimes without. My kids still like heart and liver but their kids
don't care for it.