John "JR"
Minnesota/ United States of America
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I like teriyaki fried chicken liver and onions. (Hibachi style) I like liver sausage and crackers. Other than that, I am not a huge fan. Beef heart is okay, but I do not seek it out.
I love anchovies, smoked oysters and canned sardines. I eat those sardines all the time. Costco has a great and cheap selection. Plus, they are great for you.
Yes, I make pate out of chicken livers. Some restaurants around us make fried chicken livers and gizzards and we will order them occasionally. Anchovies I eat primarily on Caesar salad, and my wife sometimes makes bacon-wrapped smoked oysters (angels on horseback??). I don't have occasion to eat heart much, though we will place everything in the organ bag from a turkey in the roaster and snack on it half way through the cook.
However, my Grandmother used to make kidney stew -- which was on the other side of the line for me.
Gesier confit are gizzards cooked slowly in duck or goose fat. The ingredients are gizzards, salt, thyme, and garlic, and enough melted duck or goose fat just to cover. They're cooked on low temp (the fat is just barely bubbling) for a couple of hours until the gizzards are tender. Holy cow.
Yup. I in the love it camp. Mom made all the organ meats when we were kids. Money was tight then and that stuff was very inexpensive. My mom was a terrible cook as I have said here before but as I have also said, you ate what was put on the table or went hungry. So why do I love it? I grew up, learned how to cook, and discovered organ meats as well as all the other stuff my mom destroyed in the kitchen were great if cooked properly.
Love fried chicken livers, beef liver and onions, smoked oysters and anchovies are also great. Not sure if I have had the others. For sure I know that mountain oysters are a NO NO NO!
Pit Barrel Cooker
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Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
guilty pleasure... fried chicken livers and gizzards from Spinx convenience store and gas station in our neck of the woods... cooked to order hot and fresh with a dash of texas pete... hoo boy!
It’s funny how this kind of food brings out some real passion. No body has ever told me they can take anchovies or leave them. It usually hell no! Get away from me. Like I would try to force it on them.
Same with liver and onions. It’s not that they don’t like them it’s they can’t even stand the smell of them!
Anyway its nice to hear other people like these kinds of foods.
I love chicken livers, gizzards and hearts. Grilling them up after marinating them in vinegar, oil, poultry seasoning and salt and pepper is delicious.
We also have a local Lee’s Chicken that has battered deep fried livers and gizzards on their menu. They serve them with a side of their gravy or I’ll put Texas Pete hot sauce on them.
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