WHAT ARE YOU EATING TODAY?

[moose eater]

Pre-dinner turned into early dinner, and then some.

Southern fried chicken gizzards, at almost 1 lb. raw, plus 5 larger chicken hearts. Bathed in 3 eggs, a bit of vanilla almond milk, a touch of 40% heavy whipping cream, and a bit of real lemon juice, then dredged in whole wheat flour with a bit of cayenne pepper, poultry seasoning, granulated onion, granulated garlic, sea salt, white pepper and black pepper, with a fair bit of corn starch mixed in for creating that nice crisping in the fryer..

Then bathed and dredged again.

WAY TOO MANY gizzards!! And the 5 hearts, to boot!!

I strongly suspect an inadvertant, otherwise avoidable carbohydrate overdose, but I feel like Thanksgiving in a hillbilly trailer park took place here.

At this point, it may require seltzer water to save me from the defacto dehydration caused by excess flour and corn starch. That, and maybe in a couple hours, another good organic salad with homemade Caesar dressing, so I can lie to the mirror and tell myself I had a healthy dinner.

 

[Three Berries]

Had some apple brats. The local grocery chain makes them fresh in the fall and winter. Sweet and spicy. Nice sugar burn in the cast iron pan.

 

[shithawk420]

Damn moose that sounds like a heart attack.think the last organ was a deer heart.just couldn't do it.wish I had those b vitamins though

 

[moose eater]

Damn moose that sounds like a heart attack.think the last organ was a deer heart.just couldn't do it.wish I had those b vitamins though

Organs and giblets are awesome food sources, though the liver and kidneys are filtration organs, so what the critter in question has been eating, and whether or not they were healthy at the time of their demise comes into play more so with the liver and kidneys.

But the liver and kidneys are also good 'tools' for assessing the health of an animal at the time of slaughter or field dressing..

We used to inspect moose and beef livers quite thoroughly, looking for nice crisp edges and lack of white lesions or evidence of more serious parasites.

 

[shithawk420]

Always the source of knowledge I like.didnt think I knew that.if I ever have to wich I hope I don't I'll find the deer liver I think is best.ugh sorry I don't like liver.id have to think of a way to dress that up or something.guess I'm spoiled.used to fish with catfish livers.ohh the redneck is catching up with me.but ror real the only thing gizzard will do for me is stock.can you make a stock with gizzard? Seems like it would be strong but nutritious

 

[goingrey]

I dunno. Gotta eat something, I guess.

 

[moose eater]

Always the source of knowledge I like.didnt think I knew that.if I ever have to wich I hope I don't I'll find the deer liver I think is best.ugh sorry I don't like liver.id have to think of a way to dress that up or something.guess I'm spoiled.used to fish with catfish livers.ohh the redneck is catching up with me.but ror real the only thing gizzard will do for me is stock.can you make a stock with gizzard? Seems like it would be strong but nutritious

Chicken gizzards don't have a whole lot of flavor. They do have a lot of texture, which some don't care for.

When I'd arrive at the old Alaska Marine Highway Ferry Terminal in Seattle at Pier 48, years ago, before it was moved to Bellingham, it often occurred that I'd arrive a day or 2 before the boat left, and I'd subsist at the Pike Place Market on deep-fried clam strips and deep-fried chicken gizzards. Days of leisure and gluttony.

Some folks advise boiling gizzards for most of an hour to tenderize them before breading or battering and deep-frying. I used a Cajun method that allowed me to get out the heavy 'spiked' tenderizer hammer, and beat on them a bit on the old wooden cutting board. That worked fine.

Seasoning is key with any item that doesn't carry too much flavor. With gizzards, enough salt, pepper, and basics is in order. Tonight's weren't as good as they should or could have been.

The corn starch being added to breading and batters is a trick I learned with halibut and cod for deep-frying; crisps it right up nicely. In our fish batters and dredges, we tend to use a lot of corn starch in the mix, though it's not that healthy.

 

[Gry]

Tamales made with Hatch Chilies

 

[big315smooth]

had breakfast tacos for dinner they were loaded

 

[moose eater]

BLT; with organic vine-ripened tomatoes, organic romaine lettuce, uncured maple sugar and hickory smoked bacon, on sprouted whole grain whole wheat bread, lightly toasted, with mayonnaise and extra hot horseradish.

 

[armedoldhippy]

deep-fried clam strips... and i'm stuck with frozen chicken and a recalcitrant microwave oven...BK, here i come!

 

[PhilCuisine]

Delish

 

[shithawk420]

had breakfast tacos for dinner they were loaded
View attachment 18801850

DAMN! whats on there chorizo bacon and egg?think im gonna have tacos again.im going broke eating out

 

[armedoldhippy]

had bacon, biscuits, and gravy at breakfast. getting ready to mosey up the stairs & fix everyone burgers for lunch...got all manner of chips, dip etc.

 

[moose eater]

French Brie on flax seed and quinoa CrunchMaster crackers.

Costco had their 1.3 lb. 'pucks' of French Brie on sale for $4.97 each, likely due to the 'sell by' date approaching, but experienced brie consumers know that's just to inform a person when the brie is about to get really creamy, buttery and pungent, with increased flavor.

Adding a 3/4 of a grass-fed uncured polish sausage to the mix.

Black French roast coffee, with the micro-drizzle of heavy whippping cream that remained in the carton. 2 bags of green tea in about 16 oz. of R/O H2O. Fistful of supplements and pills.

 

[moose eater]

A variation on shrimp with lobster sauce, which, somewhat ironically, involves no lobster meat.

Expanded it with the addition of large wild-caught sea scallops, imitation crab meat (with snow/tanner crab juices and tidbits included), and the wild-caught jumbo Patagonia pink shrimp.

Then, instead of just green onions and peas, I added fresh sliced organic mushrooms, organic broccoli, organic frozen sweet peas, and sliced organic green cabbage, with extra chicken base added, and the requirement of ground pork was replaced with some of the chopped uncured maple sugar bacon.

The requirement of a small amount of sugar was replaced with a tiny bit of crystaline honey.

Then I discovered we had no eggs to thicken the custard-like sauce, so I whipped a fair bit of corn starch into a small amount of some vanilla-flavored 'Almond Breeze' unsweetened almond milk.

Served over organic white quinoa.

Pretty fucking tasty!!

 

[moose eater]

No sugar added uncured beef jerky with nice peppering, Sanoma Creamery's pepper Jack crackers, steamed brussels sprouts, and a Rogue Dead Guy ale at 6.8% abv.

I feel full at the moment, so I probably ought to leave it there.. Maybe later on I'll go for a bacon lettuce and tomato sandwich with the customary organic red, vine-ripened tomatoes, organic romaine lettuce, uncured maple sugar bacon, and sprouted grain, thin-sliced whole wheat bread, lightly toasted, with mayonnaise and extra hot horseradish. But that'll be after a rest and some chores.

Did a town trip today and knocked out a few errands, but anymore they tend to tap my energy.

So perhaps a nap, then chores, then the sandwich. Followed by a low-glycemic index homemade hot cocao.. A personal recipe that is like sipping a nice rich chocolate bar, or so says my wife. And low carbohydrate, to boot!!

 

[TANO]

all homemade by me...

​

 

[Tudo]

tONIGHT:

 

[moose eater]

tONIGHT:

Some grated Swiss cheese and sliced fresh mushrooms are reaching out to that skillet!!