LEFSElover
Executive Chef
the crispy fat from the baked ham
tamale from lobsters
raw fish, like sushi
tamale from lobsters
raw fish, like sushi
Gross Stuff We Love to Eat!
- Thread starter dougiezerts
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
CasperImproved
Sous Chef
LEFSElover said:
What's sad? My wife and two sons know to share the rib-eye and ham type fats with me. I am completely ashamed, but I love it anyway. I just try not to cook either that often that it might have an impact.
Casper
GrillingFool
Head Chef
Dill pickles on pizza!
Ditto the gizzards, yum!
Beef marrow!
Ditto the gizzards, yum!
Beef marrow!
Jikoni
Sous Chef
Gizzards are yummy. I love intestines of cow or lamb. I wash very well then fry. Also love chicken livers for breakfast as a treat from time to time.
Barb L.
Master Chef
Gizzards, I like to simmer them in chicken broth till fork tender, great snack. Want to try putting them on skewers when tender, and grill basting w/butter, garlic and hot sauce.
GrillingFool
Head Chef
Hey Barb, how long do you simmer them?
My Mom used to make them fried, but then she either simmered
them in red wine and stuff or simmered them first. I remember them as
breaded, but moist, with bits of bacon adhering... yum.
It is one of the few Family Recipes I didn't get from her before
she moved along, darn it.
I marinate mine in red wine, garlic and stuff, then bread them with
House of Autrey Medium Hot breading, but am still wondering about
Mom's methodology....
So does anyone else use blue cheese dressing as a dip? Might as well
clog all the arteries at once, right?
My Mom used to make them fried, but then she either simmered
them in red wine and stuff or simmered them first. I remember them as
breaded, but moist, with bits of bacon adhering... yum.
It is one of the few Family Recipes I didn't get from her before
she moved along, darn it.
I marinate mine in red wine, garlic and stuff, then bread them with
House of Autrey Medium Hot breading, but am still wondering about
Mom's methodology....
So does anyone else use blue cheese dressing as a dip? Might as well
clog all the arteries at once, right?
Chicken gizzards is an integral part of Cajun cooking. It's what makes dirty rice, "dirty!" I used to get the butcher so upset when I'd show up close to closing time and ask him to grind some chicken gizzards for me, because then he had to take the grinder apart and clean it again.
buckytom
Chef Extraordinaire
another fan of sushi/sashimi, caviar, and pate.
devilled kidneys are a fave. chicken livers in garlic butter too.
i love tripe in a garlic tomato sauce, and blood sausage/puddings. and i prefer most meats to still be twitching.
i used to drink the blood from a package of meat when i was a kid, becuase it was supposed to be good for you. another "healthy" breakfast treat my mom whipped up was raw eggs in chocolate milk and seltzer.
i don't know about healthy, but i have a nice, shiney coat.
devilled kidneys are a fave. chicken livers in garlic butter too.
i love tripe in a garlic tomato sauce, and blood sausage/puddings. and i prefer most meats to still be twitching.
i used to drink the blood from a package of meat when i was a kid, becuase it was supposed to be good for you. another "healthy" breakfast treat my mom whipped up was raw eggs in chocolate milk and seltzer.
i don't know about healthy, but i have a nice, shiney coat.
Similar threads
