All About Pocket Knives

Colonel26 wrote:I’ve never had gizzards, I’d try them though, and the best parts of a chicken are the livers, and the rooster “fries”. I have eaten those and they are good.

One time while in Honduras, a local lady made us chicken soup. Right before she served mine she stirred it and the feet came to the top! I politely declined!

Now Wade I can eat a bucket full of fried chicken livers. Mix em up with some smooshed taters and gravy. YUMMY! Those gizzards are like trying to chew up a rubber ball though.

Gizzards can be very good or very bad depending on how the are prepared and cooked.
I had some that were extremely tough.
I had a buddy that cooked them and they were tender and delicious.
I personally don't know how to do it, but my bad memory seems to think he marinated them in buttermilk.

Not to digress, but once in another part of the world, it was necessary for me to eat puppy dog chowder and drink duck's blood.

gsmith7158 wrote: Now Wade I can eat a bucket full of fried chicken livers. Mix em up with some smooshed taters and gravy. YUMMY!

Then it's a shame you're not burnin' up the roads out this way anymore because there's a place in Effingham, IL that has some really good chicken livers. It's just off exit 159 east of I-57. It's called Niemerg's Steakhouse. Good stuff Maynard. I've recommended it on here in the past and for the same reason except the last time, I included their pie.

Got a good view of Mt Rainier on our flight into Seattle. Always impressive.

Great shot of the mountain, Doglegg!!!

Doc B wrote:Great shot of the mountain, Doglegg!!!

+1

Pretty picture doglegg.

As for chicken feet, tried it out at a "dim sum" lunch with co- workers.
Mainly tasted like fat with no real meat, just skin. If you could get past fact of like 20 knuckle joints all was good.
Any organ other than liver is fine by me. Can't stand the taste personally. Had seso (some animal brain) street tacos in Mexico over last 6 or so years while working down there alot.
All sorts of other animal parts too like cheek, tongue, head, tripe, lips, etc, maybe even a lung for all I know as I was in Mexico at a street taco stand and restaurants.
Jerry

Thanks Doc, Jerry and Jerry.

gsmith7158 wrote:

Colonel26 wrote:I’ve never had gizzards, I’d try them though, and the best parts of a chicken are the livers, and the rooster “fries”. I have eaten those and they are good.

One time while in Honduras, a local lady made us chicken soup. Right before she served mine she stirred it and the feet came to the top! I politely declined!

Now Wade I can eat a bucket full of fried chicken livers. Mix em up with some smooshed taters and gravy. YUMMY! Those gizzards are like trying to chew up a rubber ball though.

Now your talkin! If you ever come up through the Bowling Green/Scottsville Kentucky área holler at me and I’ll carry you to a place that has the best chicken livers you ever lapped a lip over.

zp4ja wrote:Pretty picture doglegg.

As for chicken feet, tried it out at a "dim sum" lunch with co- workers.
Mainly tasted like fat with no real meat, just skin. If you could get past fact of like 20 knuckle joints all was good.
Any organ other than liver is fine by me. Can't stand the taste personally. Had seso (some animal brain) street tacos in Mexico over last 6 or so years while working down there alot.
All sorts of other animal parts too like cheek, tongue, head, tripe, lips, etc, maybe even a lung for all I know as I was in Mexico at a street taco stand and restaurants.
Jerry

I’ve had some interesting things on the roadside in Mexico and Honduras too. All very good, although I never had the cesos. The goat, tripe, and various unknown meats were all very tasty.

doglegg wrote:Thanks Doc, Jerry and Jerry.

That is an amazing picture!! Very beautiful.

Look at the roots on those green onions. Mmmmmm. Had them with fresh turnip greens and pinto beans. The greens and onions came out of my garden. Wish I had some buttermilk.

Thanks Wade.

Great shot of Mt Rainier. I can see Mt Baker from here and Mt St Helens was audible when it went off. Howdy neighbours!

So, in my lifetime, this little city girl has managed to choke down headcheese, cow tongue, escargot, oysters, blood pudding (lots- I like it. Scots mother-in-law ), chicken hearts, cow liver, cow kidneys, home made sausages and venison, including deer, moose and elk. As a Left Coaster, I eat a fair bit of sushi. I’ll do raw salmon but not octopus. Calamari is good if it’s not too rubbery.
There’s a persistent rumour that my ex once got horse meat from the exotic meat place in Vancouver, and I didn’t know it. I would not have been happy! I refused rabbit. I had too many pet ones. I eat goat though. I can thank Indian coworkers for that.
Last and least, I will voluntarily eat Prem. It’s Canadian Spam! It’s

Guess I just ain’t that picky!

Steve Warden wrote:I'm one to try most anything once.
I figure two things:
A) it ain't killing the people eating it
2) the people ain't eating it at gun point, so they must like it

I'll try it. It won't kill me and I might like it.

And that pretty much sums up my attitude about food. Having traveled to some diverse areas of this old world during my business career, I’ve had opportunity to sample some unique cuisine. My attitude is, don’t ask what it is. If you eat it, I’ll at least try it.

Once while dining with a group of co-workers from our factory in Taipei, during a typical multi-course meal at a local restaurant, I noticed several of the local women were pointing at me while giggling and having a discussion in Mandarin. When asked what they were talking about they said I was the first American they ever saw who did not ask first what it was before eating it. One of the courses was chicken soup, served in a large covered tureen. When the lid was removed there was a chicken, head and feet still intact, sitting in the broth.

Once when dining in Japan the locals and I were served a multi-tiered revolving platter of raw delicacies. Fish, red meat, etc. As we were eating it with chopsticks, there was some discussion and questions about raw foods served in America. I was enjoying the “tartare” when one of the Japanese asked me “have you ever tried raw horse?” When I said “no” they all started laughing. It seems that’s what we had been eating! It was good - sweeter taste than beef.

Here’s a picture of the menu (English version) from the restaurant at a hotel where I stayed for several weeks a couple of times.

Ken

Thanks Ann. From the air we could see, Adams, Hood, Rainier and St Helens.

I'll have the "sliced raw thing" please.

doglegg wrote:Got a good view of Mt Rainier on our flight into Seattle. Always impressive.IMG_20190603_154030233.jpg

Brings back memories for me! In 1975 my wife and I drove up to Paradice Inn on Mt. Rainier while we were living in Tacoma, WA. Thanks for the pic.

Doc B wrote:Great shot of the mountain, Doglegg!!!

Thinking about hiking it!!!!
John

Of the west coast mountains I've thought Mt. Shasta was most beautiful. I first saw it snow covered under a full moon and starry sky. Breathtaking.

I spent a week in Seattle in September, 1969. Never laid eyes on Mt Ranier.

Charlie

Corn is really good, around here, this time of year. Nice and sweet...nice and cheap,too.. seven for a buck.

I spent a week in Bellingham WA back around the turn of the millennia. While I was there, one day we had all four seasons in one day.
There was fog in the morning.
There was sunshine and it was 60º.
It rained.
The temperature dropped below freezing.
It sleeted.
It snowed.

Lord deliver me from ever living in Bellingham WA.

All I got to see of the Reds vs Cardinals game last night before the flood arrived.

I wish we could find quality corn for that cheap here.

Brining this Gloucestershire Old Spot leg(10#) for 7 days, injected and reinjected half way through, then 12 hours of cold smoking on hickory, then at least 12 hours on oak at 225F, smokehouse ham.

philco wrote:All I got to see of the Reds vs Cardinals game last night before the flood arrived.

Dang Phil. You drove all the way up there just to get rained out? Sorry to hear that. Sucks to be you.