What say you to chicken livers?

[DougE]

With Superman it was kryptonite, and me it's liver and most organ meat.

 

[DougE]

I worked with a guy that would bring boiled squirrel heads for lunch . Bust the top of the skull open and eat the brains out with a fork .
Same guy would say " I'm still hungry " Pull out his false teeth and lick them .

Sounds like a good candidate for a blanket party .......

 

[Fueling Around]

...
Same guy would say " I'm still hungry " Pull out his false teeth and lick them .

That was a story I didn't need to read.

 

[DougE]

I worked with a guy that would bring boiled squirrel heads for lunch . Bust the top of the skull open and eat the brains out with a fork .
Same guy would say " I'm still hungry " Pull out his false teeth and lick them .

In a similar note, A guy I worked with carried his false teeth in his dinner bucket. He put them in to eat and took them back out after eating his dinner (lunch for the non-southerners).

 

[Inscrutable]

I really like chicken livers. There was a gas station in Henderson NC that had great ones seasoned and deep fried, and got me hooked, so I make some every so often.

i had beef liver as a kid … not huge fan, but will make beef/calf with bacon and onions sporadically.

 

[radioguy]

Lamb Fries

 

[thirdeye]

I see people mentioning gizzards a lot. I wanted to try it, found a recipe, followed it to a tee but just couldn't do it. Somehow must had screwed up somewhere because it just wasn't edible lol.i haven't given up yet. Hope to get it right one day.

I'm a firm believer that they need a steam or pressure step before frying.

Everyone the world over can eat tongue, aside from me.

I first had beef tongue in soft shell tacos, something like this.

 

[Smokin Okie]

Hahaha, this thread keeps going............. it has to be the Thread of the Year.

 

[chopsaw]

That was a story I didn't need to read.

Oh ,,, there's more .

 

[Fueling Around]

I see people mentioning gizzards a lot. I wanted to try it, found a recipe, followed it to a tee but just couldn't do it. Somehow must had screwed up somewhere because it just wasn't edible lol.i haven't given up yet. Hope to get it right one day.

I only like gizzards pickled.

Hahaha, this thread keeps going............. it has to be the Thread of the Year.

We aren't done yet....

 

[Gonna Smoke]

Hahaha, this thread keeps going............. it has to be the Thread of the Year.

We aren't done yet....

Maybe it will become a sticky...

 

[Brokenhandle]

Great Appetizer on club crackers and a good glass of red wine!

Paté

1.25 lb chicken livers, full container
1 1/2 Tbs chicken bouillon granules
1 tsp celery seed
7 Tbs mayonnaise, Hellman's Light
1/2 tsp onion salt

Directions:

1. Dissolve celery seed and bouillon in 3 quarts of water.

2. Drain livers in a strainer, place in pan, bring to boil and cook until done. Not pink when cut into.

3. Remove livers from pot, drain and let cool on a cutting board.

4. IN TWO BATCHES Chop up the livers in the food processor. Adding half the mayo (3 1/2 tbs) and onion salt (1/4 tsp) to each batch. (you can substitute powder but you will have to then add salt)

5. Combine the two batches in a bowl. Adjust with more mayo and/or onion salt to taste.

Notes:

Total mayo usually ends up closer to 8-9 tbs but start with recipe then add as needed in step #5.

Don't even know if I like them. But I'm weird... the pate recipe makes me think I should try it. Thing that gave me the shivers is Hellmans Light Mayonnaise

Ryan

 

[cptnding]

I only like gizzards pickled.

I like gizzards but I'm not so sure about that one

 

[TNJAKE]

Don't even know if I like them. But I'm weird... the pate recipe makes me think I should try it. Thing that gave me the shivers is Hellmans Light Mayonnaise

Ryan

Don’t you eat raw hamburger meat? lol

 

[Brokenhandle]

Don’t you eat raw hamburger meat? lol

Sure do! Some ground round, onions, on a saltine cracker with salt and pepper!

Ryan

 

[schlotz]

Don't even know if I like them. But I'm weird... the pate recipe makes me think I should try it. Thing that gave me the shivers is Hellmans Light Mayonnaise

Ryan

Actually you can use what ever mayo you like the best. I can really taste the difference between Light and regular Hellmans in this recipe.

 

[clifish]

Actually you can use what ever mayo you like the best. I can really taste the difference between Light and regular Hellmans in this recipe.

light or regular tastes the same to me but Duke's, the one time I bought it, was horrible...thankfully I really never use mayo.

 

[okie sawbones]

Love chicken livers but dont think to buy them for some reason. Cant remember if the wife likes them...I just know if I get a bird with giblets the livers are mine.

I just press them in flour with salt and pepper mixed in and pan fry to get a little crust on both sides (if a liver has a side!) then a squirt of Texas Pete before going in my pie-hole.

I was very upset with the last turkey I bought...no giblets I was already salivating for those big livers and the bastits screwed me. I think I even complained to the company...its not like they were going to ship me some livers, but they didn't even offer me coupon or something.

What the hell are they thinking? People STILL make giblet gravy!

On the other hand I cant stand beef liver. I've gone back and tried a few times and nope...nasty.

Same here. I do like pork liver though.

 

[Enefern]

Love 'em! Pan-fried with bacon is my go-to. So good.

 

[jcam222]

Sure do! Some ground round, onions, on a saltine cracker with salt and pepper!

Ryan

My grandma routinely at little raw salted balls of hamburger when cooking called for burger. I'm sure I did too because my love of cooking started with time spent with her in the kitchen. Speaking of ground meat I stopped in for the grand opening of a Grocery Outlet store near me. They had grind venison and more surprising something I'd never seen , ground goat. They also had 93/7 ground beef for $4.99 / lbs. If they hold that price I'll be forced to try some ground jerky.