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

"Sqwertz" > wrote in message ...
|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

Yes they are nuts, and they are serving unshelled nuts. If the
little guys were brined a bit and/or par-boiled they would be nicely
tender, with a little tooth to them, and really flavorful if some
aromatics were added to the par-boiling solution. It is hard as hell
to find a place that does them correctly; I know of none in all of
central florida. If anyone does please say so. My sympathies, Squertz.

pavane

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

My question would be, are YOU nuts? Why would you continue to order and
consume something that you describe as being, at best, "fairly edible"
and "like chewing rubber bands"? What's the appeal?

"Kathleen" > wrote in message ...
| 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
|
| My question would be, are YOU nuts? Why would you continue to order and
| consume something that you describe as being, at best, "fairly edible"
| and "like chewing rubber bands"? What's the appeal?

Oh I dunno, let's start with flavor. Gizzards have arguably more flavor per
tiny bit than just about anything else. And even when you get a batch of
these "rubber bands" there will be a few that are excellent. And you get
a lot of flavor from chomping on the chewier ones, And it is all worth it when
you walk out and savor the remaining flavors and think that 'well, next time
I may get a truly great batch of them." Really, there is not much that
compares to gizzards, cheese grits and biscuits. Y'know, even if they are
not really cooked to tenderness, they are awfully good. "Good Eats."

pavane

Sqwertz > wrote:

> So what's the verdict - do people really eat (and like) them after
> frying for only 6-8 minutes? Are they nuts?

They have to be cooked for a nice long time, even in a pressure cooker.
I use poultry gizzards, together with other giblets, in a version of
rassolnik, Russian soup with sour pickles, where they get to cook for at
least 1 1/2 hours in all (not in a pressure cooker). I posted a recipe
before.

Haven't you ever had a jar of the French gésiers confits, especially
duck or goose ones? They are divine, either by themselves, reheated, or
in a salad. You can make such a confit easily enough - and I notice
that someone recently posted just such a recipe in Mark Bittman's blog:
<http://bitten.blogs.nytimes.com/tag/gesiers-confits/>.

Victor

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

"Kathleen" > wrote in message
...
> 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
>
> My question would be, are YOU nuts? Why would you continue to order and
> consume something that you describe as being, at best, "fairly edible" and
> "like chewing rubber bands"? What's the appeal?
>


I ws married to a guy (not Steve) who loved chicken gizzards. I never
understood the appeal. Didn't matter where they were made or how they were
prepared. Gizzards are gross.

Jill

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.

On Jul 24, 8:46*am, "jmcquown" > wrote:
> "Kathleen" > wrote in message
>
> ...
>
>
>
> > 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
>
> > My question would be, are YOU nuts? *Why would you continue to order and
> > consume something that you describe as being, at best, "fairly edible" and
> > "like chewing rubber bands"? *What's the appeal?
>
> I ws married to a guy (not Steve) who loved chicken gizzards. *I never
> understood the appeal. *Didn't matter where they were made or how they were
> prepared. *Gizzards are gross.

I don't call gizzards or hearts gross, just not very appealing.
Livers and kidneys are gross.
>
> Jill

--Bryan

"Bob Muncie" > wrote in message
...
> 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,
>
>
Gizzards are easy enough to cook, you don't see them much anymore only
because it's not a popular food, few folks will order them. Gizzards were
more popular during the WW II when food was rationed, but there was always
all you wanted chicken giblets. My father loved braised gizzards, cooked
with mushrooms, onions, wine, and various spices and herbs... my father got
to eat them all because none of us would... meant more chicken for us. My
mother would cook gizzards often even long after hard times, but she never
ate any either. I have never cooked them and don't know her recipe except
for what I just wrote as I remember, I'm sure there is more involved and
probably cooked a bit differently each time as my mother never measured or
used recipes either. Actually I have cooked gizzards, when I make turkey
gravy at Thanksgiving I simmer the giblets for hours along with the neck to
make a rich stock, then I finely mince the gizzard meat and heart into the
gravy... my cats get the turkey liver raw... I enjoy eating the meat from
the neck.. So in some years I have cooked one gizzard.

> 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.'

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

On Thu, 23 Jul 2009 22:17:04 -0500, Kathleen 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
>
> My question would be, are YOU nuts? Why would you continue to order and
> consume something that you describe as being, at best, "fairly edible"
> and "like chewing rubber bands"? What's the appeal?

he must be on a Quest, seeking the platonic ideal of chicken gizzards.
i've been on one for a decent reuben.

your pal,
blake

On Thu, 23 Jul 2009 23:48:12 -0400, pavane wrote:

> "Kathleen" > wrote in message ...
>| 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
>|
>| My question would be, are YOU nuts? Why would you continue to order and
>| consume something that you describe as being, at best, "fairly edible"
>| and "like chewing rubber bands"? What's the appeal?
>
> Oh I dunno, let's start with flavor. Gizzards have arguably more flavor per
> tiny bit than just about anything else. And even when you get a batch of
> these "rubber bands" there will be a few that are excellent. And you get
> a lot of flavor from chomping on the chewier ones, And it is all worth it when
> you walk out and savor the remaining flavors and think that 'well, next time
> I may get a truly great batch of them."

it's a well-known principle of operant conditioning that an intermittent
reward schedule produces the most persistent responses.

<http://wik.ed.uiuc.edu/index.php/Intermittent_reinforcement>

your pal,
burrhus

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

On Jul 24, 8:46*am, "jmcquown" > wrote:
> I ws married to a guy (not Steve) who loved chicken gizzards. *I never
> understood the appeal. *Didn't matter where they were made or how they were
> prepared. *Gizzards are gross.

Why do you always have to mention some man in your posts? I'm
beginning to think that you are a closeted dyke. Hey, howzabout you
and cyber**** get together and bump uglies?

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 Shirley wrote:
> 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.

Chicken hearts where I live, are $2 a pound, but I drove to Houston
yesterday to shop at the Hong Kong Market and they were $1 a pound. Not
a bad price at all.


Becca

"George Shirley" > wrote

> 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.

Last year on a long road trip we stopped for dinner in Mississippi at a KFC
which turned out to be a buffet. I would never order livers and gizzards
off a menu, but since they were on the buffet I tried some and they were
great... far better than what I expected.

KFC has a buffet? KFC has livers and gizzards?

Who knew?

George L

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

"brooklyn1" > wrote in message
...

Actually I have cooked gizzards, when I make turkey
> gravy at Thanksgiving I simmer the giblets for hours along with the neck
> to make a rich stock, then I finely mince the gizzard meat and heart into
> the gravy... my cats get the turkey liver raw... I enjoy eating the meat
> from the neck.. So in some years I have cooked one gizzard.
>
>
>
One of my cats LOVES the offal from Thanksgiving tbirds! The rest don't but
he will still stand over it and growl at anyone who gets too close while
he's devouring it.

In article >,
"George Leppla" > wrote:

> Last year on a long road trip we stopped for dinner in Mississippi at a KFC
> which turned out to be a buffet. I would never order livers and gizzards
> off a menu, but since they were on the buffet I tried some and they were
> great... far better than what I expected.
>
> KFC has a buffet? KFC has livers and gizzards?
>
> Who knew?

A few. Here in StL, I knew of one in the south county area, but it has
been several years since I went that way, so I cannot say if it still
exists.

jt

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.

jt august wrote:

> In article >,
> "George Leppla" > wrote:
>
> > Last year on a long road trip we stopped for dinner in Mississippi
> > at a KFC which turned out to be a buffet. I would never order
> > livers and gizzards off a menu, but since they were on the buffet I
> > tried some and they were great... far better than what I expected.
> >
> > KFC has a buffet? KFC has livers and gizzards?
> >
> > Who knew?
>
> A few. Here in StL, I knew of one in the south county area, but it
> has been several years since I went that way, so I cannot say if it
> still exists.

StL? Another one? We can almost form a club!




Brian

--
Day 172 of the "no grouchy usenet posts" project

"Default User" > wrote in message ...
| jt august wrote:
|
| > In article >,
| > "George Leppla" > wrote:
| >
| > > Last year on a long road trip we stopped for dinner in Mississippi
| > > at a KFC which turned out to be a buffet. I would never order
| > > livers and gizzards off a menu, but since they were on the buffet I
| > > tried some and they were great... far better than what I expected.
| > >
| > > KFC has a buffet? KFC has livers and gizzards?
| > >
| > > Who knew?
| >
| > A few. Here in StL, I knew of one in the south county area, but it
| > has been several years since I went that way, so I cannot say if it
| > still exists.
|
| StL? Another one? We can almost form a club!

There are a fair number on the I95 corridor through GA and SC, and
more on the I75 corridor, in fact there are quite a few throughout the
deep South. But be warned (as if you didn't know) that they can be
rather ghastly and their customer base somewhat off-putting. And
that is part of the fun, just don't take the chicken leg that the little
girl just dropped on the floor, picked up and put back into the service
pan. And do take the greens and fried okra.

pavane

pavane wrote:

> "Kathleen" > wrote in message ...
> | 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
> |
> | My question would be, are YOU nuts? Why would you continue to order and
> | consume something that you describe as being, at best, "fairly edible"
> | and "like chewing rubber bands"? What's the appeal?
>
> Oh I dunno, let's start with flavor. Gizzards have arguably more flavor per
> tiny bit than just about anything else. And even when you get a batch of
> these "rubber bands" there will be a few that are excellent. And you get
> a lot of flavor from chomping on the chewier ones, And it is all worth it when
> you walk out and savor the remaining flavors and think that 'well, next time
> I may get a truly great batch of them." Really, there is not much that
> compares to gizzards, cheese grits and biscuits. Y'know, even if they are
> not really cooked to tenderness, they are awfully good. "Good Eats."

There must be something to it. At the St. Charles County Fair (which
opens on the 28th!), there's a vendor who does a huge volume of business
selling fried gizzards and livers. They've got all sorts of different
hot sauces to doctor them up, and I usually treat myself to an order of
the livers. Never tried the gizzards, though, and my kids won't have
anything to do with either, which is why it cracks me up to see the
teenaged cowgirls from the parade and rodeo, in their spandex and
sequins and Tammy Faye eye make-up, wolfing them down with evident relish.

Cheryl wrote:

>
> "brooklyn1" > wrote in message
> ...
>
> Actually I have cooked gizzards, when I make turkey
>
>> gravy at Thanksgiving I simmer the giblets for hours along with the
>> neck to make a rich stock, then I finely mince the gizzard meat and
>> heart into the gravy... my cats get the turkey liver raw... I enjoy
>> eating the meat from the neck.. So in some years I have cooked one
>> gizzard.
>>
>>
>>
> One of my cats LOVES the offal from Thanksgiving tbirds! The rest don't
> but he will still stand over it and growl at anyone who gets too close
> while he's devouring it.

One Thanksgiving my mom was in town, visiting from Phoenix, and was
hanging around the kitchen while I was getting the turkey started. I
gave the raw neck, heart and gizzard to the dogs, but put the livers
(there were two in the giblet bag) in a small skillet to fry in some
butter with a sprinkle of salt and pepper. Mom spoke up.

"Um, hey, I hope you're not thinking of feeding that to the dogs."

"Nope, don't worry, those are for you."

On Jul 24, 7:00*pm, "pavane" > wrote:
> "Default User" > wrote in ...
> | jt august wrote:
>
> |
> | > In article >,
> | > *"George Leppla" > wrote:
> | >
> | > > Last year on a long road trip we stopped for dinner in Mississippi
> | > > at a KFC which turned out to be a buffet. *I would never order
> | > > livers and gizzards off a menu, but since they were on the buffet I
> | > > tried some and they were great... far better than what I expected.
> | > >
> | > > KFC has a buffet? *KFC has livers and gizzards?
> | > >
> | > > Who knew?
> | >
> | > A few. *Here in StL, I knew of one in the south county area, but it
> | > has been several years since I went that way, so I cannot say if it
> | > still exists.
> |
> | StL? Another one? We can almost form a club!
>
> There are a fair number on the I95 corridor through GA and SC, and
> more on the I75 corridor, in fact there are quite a few throughout the
> deep South. *But be warned (as if you didn't know) that they can be
> rather ghastly and their customer base somewhat off-putting. *And
> that is part of the fun, just don't take the chicken leg that the little
> girl just dropped on the floor, picked up and put back into the service
> pan. *And *do *take the greens and fried okra.
>
> pavane

There's another interesting phenomenon that pervades the "deep South",
obesity:

http://www.cdc.gov/nccdphp/dnpa/obes...maps/index.htm

See how it's been "growing" over the past few years! Ugh! :-( They
will eat anything down South, as long as it's fried! You know how you
know when you're in a fine southern restaurant? When the waitress asks
you "And how would you like that FRIED?"

John Kuthe...

On Jul 24, 10:25*pm, John Kuthe > wrote:
> On Jul 24, 7:00*pm, "pavane" > wrote:
>
>
>
> > "Default User" > wrote in ...
> > | jt august wrote:
>
> > |
> > | > In article >,
> > | > *"George Leppla" > wrote:
> > | >
> > | > > Last year on a long road trip we stopped for dinner in Mississippi
> > | > > at a KFC which turned out to be a buffet. *I would never order
> > | > > livers and gizzards off a menu, but since they were on the buffet I
> > | > > tried some and they were great... far better than what I expected..
> > | > >
> > | > > KFC has a buffet? *KFC has livers and gizzards?
> > | > >
> > | > > Who knew?
> > | >
> > | > A few. *Here in StL, I knew of one in the south county area, but it
> > | > has been several years since I went that way, so I cannot say if it
> > | > still exists.
> > |
> > | StL? Another one? We can almost form a club!
>
> > There are a fair number on the I95 corridor through GA and SC, and
> > more on the I75 corridor, in fact there are quite a few throughout the
> > deep South. *But be warned (as if you didn't know) that they can be
> > rather ghastly and their customer base somewhat off-putting. *And
> > that is part of the fun, just don't take the chicken leg that the little
> > girl just dropped on the floor, picked up and put back into the service
> > pan. *And *do *take the greens and fried okra.
>
> > pavane
>
> There's another interesting phenomenon that pervades the "deep South",
> obesity:
>
> http://www.cdc.gov/nccdphp/dnpa/obes...maps/index.htm
>
> See how it's been "growing" over the past few years! Ugh! :-( They
> will eat anything down South, as long as it's fried! You know how you
> know when you're in a fine southern restaurant? When the waitress asks
> you "And how would you like that FRIED?"
>
> John Kuthe...

I have no idea why the above site appears not to be working correctly
right now. Every other time I've viewed it, it has a great graphic of
the United States, and year by year it shows the state obesity
percentages, color coded.

I guess the site's broken now. Sorry!

John Kuthe...

On Jul 24, 3:30*pm, Becca > wrote:
> George Shirley wrote:
> > 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.
>
> Chicken hearts where I live, are $2 a pound, but I drove to Houston
> yesterday to shop at the Hong Kong Market and they were $1 a pound. *Not
> a bad price at all.
>
> Becca

Now hearts are some GOOD protein! Probably pretty lean too! Let's see:

http://www.nal.usda.gov/fnic/foodcom...st_nut_edit.pl

Gonna see if this works! This is from the USDA nutritional search
site.

John Kuthe...

On Jul 24, 10:58*pm, John Kuthe > wrote:
> On Jul 24, 3:30*pm, Becca > wrote:
>
> > George Shirley wrote:
> > > 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.
>
> > Chicken hearts where I live, are $2 a pound, but I drove to Houston
> > yesterday to shop at the Hong Kong Market and they were $1 a pound. *Not
> > a bad price at all.
>
> > Becca
>
> Now hearts are some GOOD protein! Probably pretty lean too! Let's see:
>
> http://www.nal.usda.gov/fnic/foodcom...st_nut_edit.pl
>
> Gonna see if this works! This is from the USDA nutritional search
> site.
>
> John Kuthe...

Nope! It didn;'t work, sorry!

Here's the site I use:

http://www.nal.usda.gov/fnic/foodcomp/search/

Look up chicken hearts, they are great protein, lean and no waste!
Look up anything else you may want to look up too, this site has it
all!

John Kuthe...

On Jul 24, 11:32*pm, John Kuthe > wrote:
> On Jul 24, 10:25*pm, John Kuthe > wrote:
>
>
>
>
>
> > On Jul 24, 7:00*pm, "pavane" > wrote:
>
> > > "Default User" > wrote in ...
> > > | jt august wrote:
>
> > > |
> > > | > In article >,
> > > | > *"George Leppla" > wrote:
> > > | >
> > > | > > Last year on a long road trip we stopped for dinner in Mississippi
> > > | > > at a KFC which turned out to be a buffet. *I would never order
> > > | > > livers and gizzards off a menu, but since they were on the buffet I
> > > | > > tried some and they were great... far better than what I expected.
> > > | > >
> > > | > > KFC has a buffet? *KFC has livers and gizzards?
> > > | > >
> > > | > > Who knew?
> > > | >
> > > | > A few. *Here in StL, I knew of one in the south county area, but it
> > > | > has been several years since I went that way, so I cannot say if it
> > > | > still exists.
> > > |
> > > | StL? Another one? We can almost form a club!
>
> > > There are a fair number on the I95 corridor through GA and SC, and
> > > more on the I75 corridor, in fact there are quite a few throughout the
> > > deep South. *But be warned (as if you didn't know) that they can be
> > > rather ghastly and their customer base somewhat off-putting. *And
> > > that is part of the fun, just don't take the chicken leg that the little
> > > girl just dropped on the floor, picked up and put back into the service
> > > pan. *And *do *take the greens and fried okra.
>
> > > pavane
>
> > There's another interesting phenomenon that pervades the "deep South",
> > obesity:
>
> >http://www.cdc.gov/nccdphp/dnpa/obes...maps/index.htm
>
> > See how it's been "growing" over the past few years! Ugh! :-( They
> > will eat anything down South, as long as it's fried! You know how you
> > know when you're in a fine southern restaurant? When the waitress asks
> > you "And how would you like that FRIED?"
>
> > John Kuthe...
>
> I have no idea why the above site appears not to be working correctly
> right now. Every other time I've viewed it, it has a great graphic of
> the United States, and year by year it shows the state obesity
> percentages, color coded.
>
> I guess the site's broken now. Sorry!
>
Works fine for me today.

John Kane Kingston ON Canada

In article >,
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

Not I. I pressure cook or braise them first to tenderize...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Kathleen > 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
>
> My question would be, are YOU nuts? Why would you continue to order and
> consume something that you describe as being, at best, "fairly edible"
> and "like chewing rubber bands"? What's the appeal?

I'm not Steve, but I'd have to say "flavor".
I have good teeth so can chew what he has described ok. ;-)

I do, however, prefer to cook them at home.

KC's used to have really good gizzards tho' as they were TENDER.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article
>,
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'd be ok with the hearts, but I'm not a big fan of chicken livers.
Those are generally cut up raw and fed to the cats when I get them in
whole chickens from the grossery store.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"brooklyn1" > wrote:

> Gizzards are easy enough to cook, you don't see them much anymore only
> because it's not a popular food, few folks will order them. Gizzards were
> more popular during the WW II when food was rationed, but there was always
> all you wanted chicken giblets. My father loved braised gizzards, cooked
> with mushrooms, onions, wine, and various spices and herbs... my father got
> to eat them all because none of us would... meant more chicken for us. My
> mother would cook gizzards often even long after hard times, but she never
> ate any either. I have never cooked them and don't know her recipe except
> for what I just wrote as I remember, I'm sure there is more involved and
> probably cooked a bit differently each time as my mother never measured or
> used recipes either. Actually I have cooked gizzards, when I make turkey
> gravy at Thanksgiving I simmer the giblets for hours along with the neck to
> make a rich stock, then I finely mince the gizzard meat and heart into the
> gravy... my cats get the turkey liver raw... I enjoy eating the meat from
> the neck.. So in some years I have cooked one gizzard.

The cats are also the recipients of raw poultry liver here. <g>

I actually purchase extra turkey necks to make my turkey gravy, (that
meat shredded is most excellent IN the gravy) but rather than a long
slow simmer or braise, I do pressure cook the necks, along with the
hearts and gizzards. They mince up nice and tender in that giblet gravy!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Bob Muncie > wrote:

> 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

That sounds utterly divine. ;-d
I have had fresh venison heart and liver.

The BEST liver I've ever had tho' was fresh emu liver, sliced and into
the frying pan before the birds body heat even left it... Never even
got chilled.

<sigh>

Won't be doing that again any time soon...

Emu gizzard, stewed, is not bad either. Just a lot larger than a chicken
gizzard. <lol>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article
>,
John Kuthe > wrote:

> > There's another interesting phenomenon that pervades the "deep South",
> > obesity:
> >
> > http://www.cdc.gov/nccdphp/dnpa/obes...maps/index.htm
> >
> > See how it's been "growing" over the past few years! Ugh! :-( They
> > will eat anything down South, as long as it's fried! You know how you
> > know when you're in a fine southern restaurant? When the waitress asks
> > you "And how would you like that FRIED?"
> >
> > John Kuthe...
>
> I have no idea why the above site appears not to be working correctly
> right now. Every other time I've viewed it, it has a great graphic of
> the United States, and year by year it shows the state obesity
> percentages, color coded.
>
> I guess the site's broken now. Sorry!
>
> John Kuthe...

It matters not...
Frying is not what makes people fat.
Eating fat is not the evil that everyone makes it out to be.

I follow the Atkins diet for weight LOSS. I recently had to UP the fat
calories in my diet to get the scale moving a bit faster in the down
direction. I had cut it a bit too much to cut total calories.

My last triglyceride level I checked last Friday was 67. :-)

The fastest I've EVER lost weight was using the Atkins Fat Fast to break
a plateau. I lose an average of 1/2 lb. per day when I follow it.

1,000 calories per day, 90% fat, 5% protein and 5% carbs.
It's considered to be dangerous to follow it for too long as the weight
loss is so rapid.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Jul 26, 12:53*am, Omelet > wrote:
> In article
> >,
> *John Kuthe > wrote:
>
>
>
> > > There's another interesting phenomenon that pervades the "deep South",
> > > obesity:
>
> > >http://www.cdc.gov/nccdphp/dnpa/obes...maps/index.htm
>
> > > See how it's been "growing" over the past few years! Ugh! :-( They
> > > will eat anything down South, as long as it's fried! You know how you
> > > know when you're in a fine southern restaurant? When the waitress asks
> > > you "And how would you like that FRIED?"
>
> > > John Kuthe...
>
> > I have no idea why the above site appears not to be working correctly
> > right now. Every other time I've viewed it, it has a great graphic of
> > the United States, and year by year it shows the state obesity
> > percentages, color coded.
>
> > I guess the site's broken now. Sorry!
>
> > John Kuthe...
>
> It matters not...
> Frying is not what makes people fat.
> Eating fat is not the evil that everyone makes it out to be.
>
> I follow the Atkins diet for weight LOSS. *I recently had to UP the fat
> calories in my diet to get the scale moving a bit faster in the down
> direction. I had cut it a bit too much to cut total calories.
>
> My last triglyceride level I checked last Friday was 67. :-)
>
> The fastest I've EVER lost weight was using the Atkins Fat Fast to break
> a plateau. *I lose an average of 1/2 lb. per day when I follow it.
>
> 1,000 calories per day, 90% fat, 5% protein and 5% carbs.
> It's considered to be dangerous to follow it for too long as the weight
> loss is so rapid.
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.
>
>
> Subscribe:

You really need to become educated as to anatomy/physiology,
metabolism and nutrition.

It is indeed too much consumed fat (and carbs, and protein) that makes
people fat. The Adkins diet works because your body normally derives
energy primarily from the carbs you consume, and cutting out all carbs
forces your body to break down the fat stores in your body for the
energy it needs. (And you are correct, it's not a good long term
nutrition plan.) Your body WILL get the energy it needs to function.
If not from carbs then from fat, and if not from fat then your body
starts to break down it's own proteins for energy! (NOT a good thing!)

Actually, it's plain EATING TOO MUCH that makes people fat. Eating
much more than their body's energy requirements. Consume more Kcals
than you burn and guess what your body does? It stores them as FAT!
Duh!

Diets do not work for long term weight management. Only lifestyle
changes work. Eat less and of the correct foods, exercise more and
drink only water, or drink at least non-sugared beverages.

John Kuthe...

Omelet wrote:
> In article >,
> "brooklyn1" > wrote:
>
>> Gizzards are easy enough to cook, you don't see them much anymore only
>> because it's not a popular food, few folks will order them. Gizzards were
>> more popular during the WW II when food was rationed, but there was always
>> all you wanted chicken giblets. My father loved braised gizzards, cooked
>> with mushrooms, onions, wine, and various spices and herbs... my father got
>> to eat them all because none of us would... meant more chicken for us. My
>> mother would cook gizzards often even long after hard times, but she never
>> ate any either. I have never cooked them and don't know her recipe except
>> for what I just wrote as I remember, I'm sure there is more involved and
>> probably cooked a bit differently each time as my mother never measured or
>> used recipes either. Actually I have cooked gizzards, when I make turkey
>> gravy at Thanksgiving I simmer the giblets for hours along with the neck to
>> make a rich stock, then I finely mince the gizzard meat and heart into the
>> gravy... my cats get the turkey liver raw... I enjoy eating the meat from
>> the neck.. So in some years I have cooked one gizzard.
>
> The cats are also the recipients of raw poultry liver here. <g>
>
> I actually purchase extra turkey necks to make my turkey gravy, (that
> meat shredded is most excellent IN the gravy) but rather than a long
> slow simmer or braise, I do pressure cook the necks, along with the
> hearts and gizzards. They mince up nice and tender in that giblet gravy!
I buy packaged turkey necks when they're on sale to make soup stock.
Works a wonder but it's a PITA to get all the neck bones out after it
has cooled. I usually keep a couple of gallons of chicken or turkey soup
stock in the freezer for winter time use. We eat a lot of soup in the
cold weather. *Note: cold weather around here is anytime the temperature
dips below 50F.