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Old 03-03-2015, 09:07 PM   #11
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You nailed it! We just don't do gizzards.
I picked up the cookbook at a flea market for $3. I like it because the recipes list the individual herbs and spices rather than his 'Magic' spice blends.
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Old 03-04-2015, 05:31 AM   #12
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I picked up the cookbook at a flea market for $3. I like it because the recipes list the individual herbs and spices rather than his 'Magic' spice blends.
Yep, I much prefer making the spice mixes ourselves. I just up the g. pork and chicken livers a bit and leave out the gizzards for the dirty rice, especially since we have to buy the livers (and the gizzards if we bought them) frozen where we live so would have to make like a double recipe to get proportions right.

We've also got some old Emeril's cookbooks that came out before his "Essence" spice mixes did. Mostly we use Rustic Rub and whatever his creole spice mix is named.

Just hearing steak and kidney pie makes my queasy personally. Guess it's all a matter of what you grow up and your perspective.
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Old 03-04-2015, 09:28 PM   #13
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medtran, it's not necessarily what you "grow up with". As a kid I loved kidney stew and czarnina (duck's blood soup) but you could not pay me to eat either of those now.

BTW Craig, I don't like chicken liver. I'll trade any of my chicken liver for you gizzards.
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Old 03-04-2015, 10:17 PM   #14
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Not trying to sway you from you dislikes but I have to say the distinct flavors of the liver and gizzards pretty much disappear in the dirty rice. I know this because SO wouldn't eat it if she could taste the liver.
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Old 03-04-2015, 10:20 PM   #15
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It's a lot of the texture thing with me too, Andy. Chicken liver seems "sandy" in my mouth. Not a fan of sand, unless I'm sitting on the beach.
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Old 03-04-2015, 10:23 PM   #16
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It's a lot of the texture thing with me too, Andy. Chicken liver seems "sandy" in my mouth. Not a fan of sand, unless I'm sitting on the beach.
The recipe I use calls for the two offending meats to be ground. The ground giblets are like ground beef and the liver just about liquifies. You actually see it as little dark specks in the rice, giving the dish its name.
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Old 03-04-2015, 10:34 PM   #17
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What IS Dirty Rice?

As I don't do either livers or gizzards, I find Zatarain's Low Sodium Dirty Rice mix to be a worthy substitute, made with a bit of burger and some doctoring up.
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Old 03-06-2015, 07:55 PM   #18
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It's a lot of the texture thing with me too, Andy. Chicken liver seems "sandy" in my mouth. Not a fan of sand, unless I'm sitting on the beach.
I know exactly what you're talking about. That happens if the liver is the least, teensiest bit overcooked. It's hard to cook chicken liver just right. I have never even considered making dirty rice, because the chicken liver has to be overcooked. IMHO, it also adversely affects the flavour to overcook any liver. I may give dirty rice a try with giblets and leave out the liver.
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Old 03-10-2015, 06:19 AM   #19
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I know exactly what you're talking about. That happens if the liver is the least, teensiest bit overcooked. It's hard to cook chicken liver just right. I have never even considered making dirty rice, because the chicken liver has to be overcooked. IMHO, it also adversely affects the flavour to overcook any liver. I may give dirty rice a try with giblets and leave out the liver.
Actually no, in Paul Prudhomme's recipe, you don't add the chicken livers until the very end. You stir the chicken livers in last, turn heat to very low, let cook for 10 minutes, then remove from heat and let stand for 10 minutes. They aren't overcooked and don't have that sandy texture.
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Old 03-10-2015, 06:34 AM   #20
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Dirty rice has a far more worrying connection....

Arsenic in rice: how concerned should you be?

There are many info sources confirming this same finding.

I have stopped buying and eating rice now....no sacrifice, can't say I ever really enjoyed it anyway.
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