Text 7326, 90 rader
Skriven 2011-02-17 06:02:02 av Dave Drum (1:18/200.0)
   Kommentar till text 7294 av Burton Ford (1:123/140)
Ärende: Snot Pods
=================
BURTON FORD Said to DAVE DRUM about Snot Pods

BF> dd-> I DO NOT like okra however it is
BF> dd-> presented - baked, boiled, broiled, fried, stewed, deep-fried,
BF> dd-> etc. People have been telling me for years, "Try it this way. I
BF> dd-> guarantee you will like it." And in most of the first
BF> dd-> iterations of that method I did try it. However, no one, EVER,
BF> dd-> has told me where to go to cash in that guarantee. FEH!!!!

BF> Kinda funny.  Substitute the word liver for okra and you have
BF> something that I could have wrote, word for word.

BF> Except for "FEH!!!!"

Everyone has their enthusiasms. Tell y'what, Burt. I will give you title 
to all the okra that was destined for my table. And in return I will 
relieve you of all the liver you wish to get rid of. 

I've never found a way that I like okra. Nor a way that I don't like 
liver. Go figger ...

How are you on gizzards???

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Southern Fried Gizzards
 Categories: Poultry, Offal, Chilies
      Yield: 1 pound

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

MMMMM-------------------------BREADING------------------------------
  1 1/2 qt (to 2 qt) oil
      1 c  All-purpose flour
      2 ts Salt; to taste
      1 ts Cayenne pepper; to taste
      1 lg Egg; beaten

  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 350oF/175oC. 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
  black-eye peas and collards for the full Southern experience. 
 
  About the author: 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." Visit her blog, My
  Chalkboard Fridge.

  From: http://www.seriouseats.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

X CMPQwk 1.42 16554 X
... The trouble with facts is that there are so many of them - S. M. Crothers

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