Festive giblets
Plac
We have a "Frozen Turkey with Giblets" - the package says nothing
about "gizzards" but it is such a good word I couldn't leave it unused
If the riff-raff could refrain from anwering this, and just leave it
to Donna and the better class of posh people from Oxford, my question
is as follows:
Should we cook the giblets and if we do, and assuming we have, should
we feed them to:
1) Ourselves.
2) Our cats.
3) Our foxes.
Peter Duncanson (BrE)
Do you consder Delia Smith to be rif-raff? OK, she may be basic rather
than posh.
http://www.deliaonline.com/recipes/main-ingredient/turkey/turkey-giblet-stock.html
Turkey Giblet Stock
However unpromising the giblets look, they make a wonderful stock
for the turkey gravy and the meat from them will provide a Christmas
lunch for a deserving cat or dog.
Method
....
--
Peter Duncanson, UK
(in alt.usage.english)
LFS
If only the riff-raff would refrain from asking questions in the first
place...
--
Laura
(emulate St. George for email)
Plac
I didn't ask in the first place, I asked over here.
I'm wondering whether we should give the giblets raw to our fox - a
beautiful fox - let's hope he doesn't eat your cat!
Always we have thrown the giblets away, because I hadn't realised they
might be edible! That long bone-like thing "along the lines of a
gizzard" doesn't look very appetising, and since you ask, our stock is
good, our gravy is Bisto, and Delia's recipe looks like a bit too much
trouble.
Jerry Friedman
You should use the neck, gizzard, and heart to make stock. Eat the
heart, the neck if you're willing to take the trouble, and the gizzard
if you like chewy meat. Or chop all of them and put them in the
stuffing. Cook the liver separately (or in the stock but only
briefly) and eat it too.
Speaking of good words, my mother sometimes refers to the gizzard as
the pupik (u as in "put"), which is Yiddish for "navel".
--
Jerry Friedman
Glenn Knickerbocker
> Should we cook the giblets and if we do, and assuming we have, should
> we feed them to:
> 1) Ourselves.
> 2) Our cats.
> 3) Our foxes.
Our cats care nothing about any cooked meat unless it's pureed and stuck
in a can, then fluffed with a fork, half a tablespoon at a time. My use
for the giblets and neck last month was to put them on top of the
stuffing that didn't fit inside the bird. Then the neck went in the
soup pot, and the giblets in the trash for the skunks and opossums.
ŹR
Pat Durkin
"Plac" <pl...@gmx.com> wrote in message
news:5ff176be-07a1-4945...@i17g2000vbq.googlegroups.com...
That long, bone-like thing is probably the neck, a thing of many
bones, (The neck bone connected to the head-bone, oh hear the
word...). I have been told that dogs should not be fed cooked liver,
but I expect that just means you don't give them the liver alone...it
may be fine when mixed with other meat and meal. Like the neck, the
gizzard doesn't yield much meat, since it has such a thick muscle and
membrane, but a long slow cooking can yield tender meat that is
pleasant to pick at with the fingers. And the stock produced by any
and all of the bones gives a great base to many soups. Lots of
gelatin, too. Oh, and the heart is simply good muscle meat.
Giblets are lovely, edible food, and I would consider it a waste to
cook(!) it to give to pets. But if they don't hurt you, they probably
won't hurt the animals. (My niece married a dairy farmer who, when he
butchered pigs and cows, treated tongue, heart and liver as "offal",
and gave it to a man who comes around for "downed cattle", etc. Yes,
tripe, brains, sweetbreads, as well. That kind of "scavenger" at one
time sold the food to mink and fox farms. So maybe, then, to dog and
cat breeders. Of course, after the "mad cow" scare, there had to be a
trace on the food to be sure he isn't processing it into cattle feed.
Even after my sister asked them to save it for her, they did set it
aside, but never cooked it for themselves.)
tony cooper
Although you are discouraging my contribution because I am neither
Donna nor at all posh, I am compelled to point out that you are
seeking the input of the wrong demographic. The group you are
directing your question to consider kippers, kidneys, and Marmite to
be edible, even desirable to eat.
If you want pointers on gizzard cooking, ask for input from African
Americans. Any take-out chicken place in the black area of town will
have gizzards on the menu. KFC (aka Kentucky Fried Chicken) outlets
sell gizzards in the black areas of town, but not in the area where I
live.
For the rest of us, giblets - including the gizzard - go into the
gravy.
http://www.foodnetwork.com/recipes/paula-deen/giblet-gravy-recipe/index.html
--
Tony Cooper - Orlando, Florida
Robin Bignall
Noting what Pat (bless his heart) Durkin says about giblets and offal,
I wouldn't waste the giblets on my dog although I might share them
with him.
--
Robin Bignall
(BrE)
Herts, England
LFS
Pronounced "pipik" in our family. My mother once found an ancient
cookery book containg a recipe which began "Take twenty four pipiks".
The sheer ridiculousness of this instruction kept us giggling for many
years.
the Omrud
> On Wed, 22 Dec 2010 09:45:58 -0800 (PST), Plac<pl...@gmx.com> wrote:
>
>> Hi all
>>
>> We have a "Frozen Turkey with Giblets" - the package says nothing
>> about "gizzards" but it is such a good word I couldn't leave it unused
>>
>> If the riff-raff could refrain from anwering this, and just leave it
>> to Donna and the better class of posh people from Oxford, my question
>> is as follows:
>>
>> Should we cook the giblets and if we do, and assuming we have, should
>> we feed them to:
>>
>> 1) Ourselves.
>> 2) Our cats.
>> 3) Our foxes.
>
> Although you are discouraging my contribution because I am neither
> Donna nor at all posh, I am compelled to point out that you are
> seeking the input of the wrong demographic. The group you are
> directing your question to consider kippers, kidneys, and Marmite to
> be edible, even desirable to eat.
Too right.
> If you want pointers on gizzard cooking, ask for input from African
> Americans. Any take-out chicken place in the black area of town will
> have gizzards on the menu. KFC (aka Kentucky Fried Chicken) outlets
> sell gizzards in the black areas of town, but not in the area where I
> live.
>
> For the rest of us, giblets - including the gizzard - go into the
> gravy.
> http://www.foodnetwork.com/recipes/paula-deen/giblet-gravy-recipe/index.html
Once again, spot on. Our Christmas turkey giblets are boiled through
the whole of Christmas morning to form the base for the gravy.
--
David
tsuidf
I'm giggling now....!
R H Draney
>
>Pronounced "pipik" in our family. My mother once found an ancient
>cookery book containg a recipe which began "Take twenty four pipiks".
>The sheer ridiculousness of this instruction kept us giggling for many
>years.
That beats the old record-holder, a television recipe for vichyssoise that began
"first, take a leek"....r
--
Me? Sarcastic?
Yeah, right.
Mike Page
needs to stew the giblets (neck, heart and gizzard) for a while first.
Remove the meat from the neck and chop the other bits. Place in a pie
dish with some of the gravy from the stew (thickened if need be), cover
with shortcrust and then cook for about 40 mins until the pastry is browned.
The liver can also be added, but I prefer to put that in the stuffing or
treat myself to saute-ing it in butter and spreading on toast.
--
MP
CDB
>>
> We have a "Frozen Turkey with Giblets" - the package says nothing
> about "gizzards" but it is such a good word I couldn't leave it
> unused
>
> If the riff-raff could refrain from anwering this, and just leave it
> to Donna and the better class of posh people from Oxford, my
> question is as follows:
>>
to play with. Balloons cost the earth, innit. Use the heart, neck,
gizzard, and kidney to make stock for gravy, but give the liver,
lightly sauteed and carefully cooled, to your dog. How would you like
to eat kibble all the time? Have you even tasted it?
>>
> Should we cook the giblets and if we do, and assuming we have,
> should we feed them to:
>>
> 1) Ourselves.
> 2) Our cats.
> 3) Our foxes.
>>
Robin Bignall
Maybe we need to email Coop a sick bag.
Robin Bignall
wrote:
[turkey bits]
>The pope's nose is the fox's portion.
Our term for that is the parson's nose.
CDB
> "CDB" <belle...@sympatico.ca> wrote:
>
> [turkey bits]
>
>> The pope's nose is the fox's portion.
>
> Our term for that is the parson's nose.
>>
Protestants every one. In real life, I call it the sot-l'y-laisse. I
usually managed to nab it at family feasts, just as my
great-grandmother got the heel of the loaf: quickness, concentration,
a flash of teeth, all the vulpine virtues.