Text 36099, 110 rader
Skriven 2010-03-23 17:00:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Buffet Wings
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 NB> Even if the taters were better, and the gravy not so ridiculously
 NB> salty, Asian buffet would still trump...  :)   One buffet I go to has
 NB> fried chicken wings that are especially nice... an item I usually don't
 NB> bother taking, except for there.  :)

 ML> Why are fried chix wings so salty at such places? I love the
 ML> things, but their sodium content is remarkable.

I don't do fried chicken at the Oriental buffets - oddly enough. So, I am the
wrong person to ask - unless that was a rhetorical inquiry for all. 
 
 DD> My local Colonel outlets used to have livers and gizzards on their
 DD> buffet. But, they took them away. I asked a manager why when I saw
 DD> there weren't any of my favourites available. The reply was "It was too
 DD> hard to keep them stocked."
 DD> HUH?!?!?! That should send a memo to any working brain something like:

 ML> The nonworking brain could be further up the supply chain. The
 ML> local guy could be happy to provide livers and gizzards, but it
 ML> might have been too hard to keep supplied from the commissary.

See my reply to Nancy - I find it hard to give credibility that KFC could not
use its marketing clout/buying power to secure a supply of offal pieces that
are generally priced less than "real" chicken in the cases at the stupormarkup
... just to move it along.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttermilk Marinated Southern-Fried Gizzards
 Categories: Offal, Poultry, Chilies, Dairy, Marinades
      Yield: 3 servings

MMMMM-------------------------MARINADE------------------------------
      1 lb Chicken gizzards
      1 sm Onion; chopped coarse
  1 1/2 c  Buttermilk

MMMMM--------------------------TO FRY-------------------------------
  1 1/2 qt (to 2 qt) oil
      1 c  All-purpose flour
      2 ts Salt; to taste
      1 ts Cayenne; or more
      1 ts Old Bay, Lawry's, Zatarain's
           - or onion powder
      1 lg Egg; beaten

  More commonly sold than duck gizzards, chicken gizzards are
  dirt-cheap and wholly delicious. I was first introduced to
  the glory of Southern fried chicken gizzards at Roscoe's, a
  chain of chicken-and-waffle houses in California. Roscoe's
  is a classy joint. It's a place where you'll never have to
  worry about running out of the whipped butter that
  accompanies not only the waffles but just about everything
  else on the menu. Pats of butter always go on top of the
  grits, which accompany their platter of gizzards, deep-fried
  to perfection in a thin and crisp batter.

  Place the gizzards in a bowl with the onions and pour
  enough buttermilk into the bowl to cover the contents
  entirely. Refrigerate the gizzards for 8 hours, or
  preferably for 24 hours. The gizzards will hold in the
  buttermilk for up to 2 days.

  When you are ready to fry, remove the gizzards from the
  buttermilk and drain them in a colander. They do not have to
  be impeccably dry, just drained of the excess buttermilk.
  Cut the gizzards into 1/4-inch to 1/2-inch chunks, working
  around and discarding any excess sinew or tendon.

  Mix the flour with the salt, cayenne pepper, and seasonings.
  Have the beaten egg ready.

  To fry: Heat the oil to 350øF. When ready to fry, dip each
  piece of gizzard in the egg, and then dredge well in the
  flour. The gizzards must be coated very well or else the
  batter will not be crisp.

  Slip the gizzards into the hot oil and fry for 2 to 3
  minutes, until golden brown and crisp. Drain over a rack to
  get rid of the excess oil. Serve immediately, accompanied by
  grits and collards for the full Southern experience. 

  Posted by Chichi Wang, August 11, 2009 "You can never be
  surrounded by too many gizzards."

  Chichi Wang took her degree in philosophy, but decided that
  writing about food would be much more fun than writing about
  Plato. She firmly believes in all things offal, the
  importance of reading great books, and the necessity of
  three-hour meals. If she were ever to get a tattoo, it would
  say "Fat is flavor."
 
  From: http://www.seriouseats.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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