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idahoskunk said:
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That's what I am talking about! I need to go by the meat shop I used to buy from and get some and do a little frying myself. It is not likely you will find too many hearts mixed in if you are buying commercially sorted gizzards. You have to go to a butcher who does poultry and buy you giblets, then you can get some hearts too. Skunker do you just dredge and then deep fry? That's what we used to do, but I heard tell of some folks par boiling theirs, let them cool and then dredge. I guess it is supposed to make them softer.
 
Double post on the hearts! No livers , No cilantro or garlic, Now I know why amy says she has never heard of me as far as my hog induction goes, Keeping a low profile is probably the best, we new englanders relish these brief indulgences, You have got to try the full brazillian experiance, Don't forget the kosher salt kicker, combined with cocktails this is a INFI snack!!
 
PORKSHOOTER said:
Skunker do you just dredge and then deep fry?
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i toss about 34 lbs of them in a gallon zip lock and shake the piss out of them, then deep fry for about 10 minutes, i then blot all the grease of them cause i hate cholesterol, salt pepper, season, and eat right out of the pan.
remember to turn the heat off your stove or gore will get pissed about global warming.

which brings another topic to mind, did you guys know busse put in heat scrubbers in their smelting plant? sure as double hell did! so now when you buy a busse you will be helping to save the planet! :thumbup: :cool:

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i use a dry powder batter sold by albertson's call "dixie fry" i think you can get it anywhere.
 
BTW i don't have a clue as to what this knife is made from but it has been in my kitchen for over 4 years, no oil, no special treatment, dishwashered, and all. busse did good when he made this one! :thumbup:


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idahoskunk said:
BTW i don't have a clue as to what this knife is made from but it has been in my kitchen for over 4 years, no oil, no special treatment, dishwashered, and all. busse did good when he made this one! :thumbup:


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D2, IIRC... Like the 3 Fingers. :D:thumbup: ...If I'm right, I get the knife... Right??? :D:D
 
idahoskunk said:
i toss about 34 lbs of them in a gallon zip lock and shake the piss out of them, then deep fry for about 10 minutes, i then blot all the grease of them cause i hate cholesterol, salt pepper, season, and eat right out of the pan.
remember to turn the heat off your stove or gore will get pissed about global warming.

which brings another topic to mind, did you guys know busse put in heat scrubbers in their smelting plant? sure as double hell did! so now when you buy a busse you will be helping to save the planet! :thumbup: :cool:

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Ah, nostalgia! For my pre-controlled diet days ... :o

What sort of wine goes with fried gizzards?? What the heck, I guess stout is the best answer.
 
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