Thread: Fried Gizzards

"Sqwertz" <[email protected]> wrote in message news:[email protected]..
|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" <[email protected]> wrote in message news:EI9am.37141$[email protected]..
| 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 <[email protected]> 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" <[email protected]> wrote in message
news:EI9am.37141$[email protected]..
> 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 <bob.mun...@gmail.com> 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" <j_mcqu...@comcast.net> wrote:
> "Kathleen" <khhfmdeletet...@charter.net> wrote in message
>
> news:EI9am.37141$[email protected]..
>
>
>
> > 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" <[email protected]> wrote in message
news:h4c2ue$nat$[email protected]..
> 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
<[email protected]>,
[email protected] 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" <[email protected]> wrote in message news:EI9am.37141$[email protected]..
>| 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 <bob.mun...@gmail.com> 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" <j_mcqu...@comcast.net> 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 <bob.mun...@gmail.com> 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" <[email protected]> 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 <bob.mun...@gmail.com> 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