Question: Boiled Chicken Livers

[Tommy Joe]

Haven't been here for a while. It's not easy getting into the groups via google, the only way I can do it. I have an out-dated computer system to go along with my out-dated life expectancy.

Anyway, I want to ask a question about boiling chicken livers. I read somewhere a while ago, maybe right here in this group, that they can be boiled.

I don't mind the no frills approach. When I buy cooked restaurant chicken livers I often eat what's left cold, out of the fridge, by themselves as a snack. It's not much different from pate, the texture, I would image, only with less work involved and no extra ingredients. I have tried a variety of frying methods, breaded or floured or without, with no success. I surrender.

Anyway, my question is simple. I just want to know how long approximately should chicken livers be boiled or poached for them to come out nice and tender but done? I use such systems for much of my cooking, the simple style, for example a plain roast, adding spices and so forth later if needed. Thanks. I will try to check back in a day or so to check for responses. Thanks.

TJ

[Bryan-TGWWW]

On Tuesday, February 11, 2014 5:35:19 AM UTC-6, lucreti...@fl.it wrote:
> On Mon, 10 Feb 2014 21:26:52 -0800 (PST), Tommy Joe

> I would suggest you gently poach them in some salted water (I often
>
> add a little sliced up onion as well) but the trick is not to boil
>
> rapidly. As to how long, like steaks, that depends how well cooked
>
> you want them. Less means more tender, more means firmer.
>
>
>
> For done but not overdone I would guess at five minutes being plenty.
>
> At that point, take one out, cut it and see if that's done enough for
>
> you to like it.

Tommy Joe's a-gonna burl hisself up some innards.

--B

[ChattyCathy]

I've never boiled or poached chicken livers to eat 'just like that' - the
thought just doesn't appeal to me - blech. However, IMHO, if one has an
abundance of chicken livers, boiling them along with a chicken carcass or
two makes good chicken stock.

FWIW, I usually pan fry them in some butter and a dash of olive oil over
medium heat - which I've found stops the butter burning... and often I add
garlic and a bit of 'heat' i.e. finely chopped fresh chillis or (Birds
eye) chilli powder.


--
Cheers
Chatty Cathy

[Helpful person]

On Tuesday, February 11, 2014 9:47:08 AM UTC-5, Chatty Cathy wrote:
> I've never boiled or poached chicken livers to eat 'just like that' - the
>
> thought just doesn't appeal to me - blech. However, IMHO, if one has an
> abundance of chicken livers, boiling them along with a chicken carcass or
> two makes good chicken stock.
>

> Chatty Cathy

Chicken livers would absolutely destroy a stock.
Terrible idea.

http://www.richardfisher.com

[ChattyCathy]

I've added livers, necks, and other gizzards to a chicken carcass or two
and the stock was just fine - a helluva lot better than those 'ready made'
stocks anyway. Would you care to share why you think it's such a 'terrible
idea'? Serious question.

--
Cheers
Chatty Cathy

[Helpful person]

> Chatty Cathy

For stock use normal parts, backs, necks, feet, gizzards etc.
However, liver and kidney have a strong flavor with bitter
overtones, especially when overcooked.

The liver is certainly good when added to a brown chicken gravy
(made by first roasting the chicken parts at a high
temperature), but this should be done by separately frying and
finely chopping.

http://www.richardfisher.com

[sf]

On Tue, 11 Feb 2014 07:39:36 -0800 (PST), Helpful person
<rrl...@yahoo.com> wrote:

> On Tuesday, February 11, 2014 9:56:03 AM UTC-5, Chatty Cathy wrote:
> > On Tue, 11 Feb 2014 06:49:34 -0800, Helpful person wrote:
> > > On Tuesday, February 11, 2014 9:47:08 AM UTC-5, Chatty Cathy wrote:
> >
> > >> I've never boiled or poached chicken livers to eat 'just like that' -
> > >> the
> > >> thought just doesn't appeal to me - blech. However, IMHO, if one has an
> > >> abundance of chicken livers, boiling them along with a chicken carcass
> > >> or two makes good chicken stock.
> > >> Chatty Cathy
> >
> > > Chicken livers would absolutely destroy a stock. Terrible idea.
> >
> > I've added livers, necks, and other gizzards to a chicken carcass or two
> > and the stock was just fine - a helluva lot better than those 'ready made'
> > stocks anyway. Would you care to share why you think it's such a 'terrible
> > idea'? Serious question.
> >
> > Chatty Cathy
>
> For stock use normal parts, backs, necks, feet, gizzards etc.
> However, liver and kidney have a strong flavor with bitter
> overtones, especially when overcooked.

I don't have a problem with using kidney, but I don't use it when
making soup stock - just a quick broth/stock for gravy.

>
> The liver is certainly good when added to a brown chicken gravy
> (made by first roasting the chicken parts at a high
> temperature), but this should be done by separately frying and
> finely chopping.
>

I like to saute mine in a little butter until pink in the middle and
then eat them on saltine crackers that have been schmeared with a
little hot mustard. Cook's treat.



--

Good Food.
Good Friends.
Good Memories.

[Brooklyn1]

Tommy Joe wrote:
>
>Anyway, I just want to know how long approximately

>should chicken livers be boiled or poached for them to
>come out nice and tender but done?

Oh, boil the shit out of them for like three hours, then toss them in
the trash and vacate your premises, the stench will knock you out.
Boiled liver is nasty, fry or broil, but never boil.

[Bryan-TGWWW]

On Tuesday, February 11, 2014 10:08:53 AM UTC-6, sf wrote:
> On Tue, 11 Feb 2014 07:39:36 -0800 (PST), Helpful person
>
>

> > For stock use normal parts, backs, necks, feet, gizzards etc.
>
> > However, liver and kidney have a strong flavor with bitter
>
> > overtones, especially when overcooked.
>
>
>
> I don't have a problem with using kidney, but I don't use it when
>
> making soup stock - just a quick broth/stock for gravy.
>

Nasty little piss factories if you ask me.

But speaking of chicken, I might have found a new source for wing tips.
It's up in North St. Louis. My hope is that it pand out, and for years
to come they'll be talking about that crazy White guy who drives up there
to buy nothing but chicken wing tips.

--B

[ChattyCathy]

On Tue, 11 Feb 2014 07:39:36 -0800, Helpful person wrote:

> On Tuesday, February 11, 2014 9:56:03 AM UTC-5, Chatty Cathy wrote:
>> On Tue, 11 Feb 2014 06:49:34 -0800, Helpful person wrote:
>> > On Tuesday, February 11, 2014 9:47:08 AM UTC-5, Chatty Cathy wrote:
>>
>> >> I've never boiled or poached chicken livers to eat 'just like that'
>> >> - the
>> >> thought just doesn't appeal to me - blech. However, IMHO, if one has
>> >> an abundance of chicken livers, boiling them along with a chicken
>> >> carcass or two makes good chicken stock. Chatty Cathy
>>
>> > Chicken livers would absolutely destroy a stock. Terrible idea.
>>
>> I've added livers, necks, and other gizzards to a chicken carcass or
>> two and the stock was just fine - a helluva lot better than those
>> 'ready made' stocks anyway. Would you care to share why you think it's
>> such a 'terrible idea'? Serious question.

> For stock use normal parts, backs, necks, feet, gizzards etc.
> However, liver and kidney have a strong flavor with bitter
> overtones, especially when overcooked.

A few of reasons why chicken livers can be bitter:

1. If one cooks any that still have the gallbladders (or parts thereof)
attached

2. One doesn't know what said gallbladders look like so one doesn't remove
them before cooking

3. One knows what they look like, but cannot be bothered to remove them
before making stock.


FWIW, my stock has never tasted bitter.

And as far as chicken 'kidneys' are concerned; some people who post to
this NG consider chicken 'kidneys' rather tasty too - as do some Chowhound
members and other various cooking forum folk. Therefore, I think it boils
down to (pardon the pun) personal taste.

--
Cheers
Chatty Cathy

[John Kuthe]

"Panned" not "pand". As in "panned for gold".

John Kuthe...

[Bryan-TGWWW]

I do know that. I was just over-excited. I still am, and like gold,
wing tips are precious.
>
> John Kuthe...

--B

[pavane]

"ChattyCathy" <cath...@mailinator.com> wrote in message
news:pan.2014.02.11....@mailinator.com...

> On Tue, 11 Feb 2014 07:39:36 -0800, Helpful person wrote:
>
>> On Tuesday, February 11, 2014 9:56:03 AM UTC-5, Chatty Cathy wrote:
>>> On Tue, 11 Feb 2014 06:49:34 -0800, Helpful person wrote:
>>> > On Tuesday, February 11, 2014 9:47:08 AM UTC-5, Chatty Cathy wrote:
>>>
>>> >> I've never boiled or poached chicken livers to eat 'just like that'
>>> >> - the
>>> >> thought just doesn't appeal to me - blech. However, IMHO, if one has
>>> >> an abundance of chicken livers, boiling them along with a chicken
>>> >> carcass or two makes good chicken stock. Chatty Cathy
>>>
>>> > Chicken livers would absolutely destroy a stock. Terrible idea.
>>>
>>> I've added livers, necks, and other gizzards to a chicken carcass or
>>> two and the stock was just fine - a helluva lot better than those
>>> 'ready made' stocks anyway. Would you care to share why you think it's
>>> such a 'terrible idea'? Serious question.
>
>> For stock use normal parts, backs, necks, feet, gizzards etc.
>> However, liver and kidney have a strong flavor with bitter
>> overtones, especially when overcooked.
>
> A few of reasons why chicken livers can be bitter:
>
> 1. If one cooks any that still have the gallbladders (or parts thereof)
> attached
>
> 2. One doesn't know what said gallbladders look like so one doesn't remove
> them before cooking
>
> 3. One knows what they look like, but cannot be bothered to remove them
> before making stock.

........
OK, so I went to Bing and looked up Chicken Gallbladders under
Images. Ah, so that is the yucky thing that I always remove 'cause
it looks so yucky. Warning: requires a strong stomach.
<http://tinyurl.com/kq9af8k>

pavane

[bigwheel]

Should work ok. Just dont overcook or they can turn bitter. I like to
grind them up and throw into dirty rice as a last minute addition in a
stir fry type format.




--
bigwheel

[Gary]

ChattyCathy wrote:
>
> I've never boiled or poached chicken livers to eat 'just like that' - the
> thought just doesn't appeal to me - blech. However, IMHO, if one has an
> abundance of chicken livers, boiling them along with a chicken carcass or
> two makes good chicken stock.

That was exactly my thoughts. Boil/poach them and you're going to lose
a lot of flavor into the water. Better to pan fry them or at least
microwave them. I also like them battered and deep fried.

G.

[Gary]

Helpful person wrote:
>
> Chicken livers would absolutely destroy a stock.

Not at all. I also use them in stuffing which you're not supposed to
do. I guess it just depends on how much you like the little fellows.
:)

G.

[Bryan-TGWWW]

On Tuesday, February 11, 2014 1:29:45 PM UTC-6, pavane wrote:
>
>
> OK, so I went to Bing and looked up Chicken Gallbladders under
>
> Images. Ah, so that is the yucky thing that I always remove 'cause
>
> it looks so yucky. Warning: requires a strong stomach.
>
> <http://tinyurl.com/kq9af8k>
>

I always remove the kidneys from the pelvises.
>
> pavane

--B

[ChattyCathy]

On Tue, 11 Feb 2014 18:26:47 -0500, Gary wrote:

> That was exactly my thoughts. Boil/poach them and you're going to lose a
> lot of flavor into the water. Better to pan fry them or at least
> microwave them. I also like them battered and deep fried.
>

I found this battered chicken livers recipe on one of our local
(supermarket chain) websites, tried it, liked it - maybe you will too ;-)

I used about a teaspoon of ground Bird's eye chili powder instead of the
'chilli-bite-mix' (I have a vague idea what that is - but I've never
bought it). Apart from that, I pretty much followed the recipe... I used a
local brand of BBQ spice and chicken spice - which are just ready made
'rubs'. Sosueme. ;-) Of course I disagree that 500g of chicken livers
serves 4-5 people as a main meal, even if you take 'sides of your choice'
into consideration. To me that would be a starter (a.k.a. appetizer?)
portion for 3-4 people - but as they mention, might also work for
'cocktail party snacks'.

Anyway, the end result was pretty tasty, IMHO.


NB: they spelled 'chilli' and 'barbeque' like that, wasn't me <g>

Source: http://www.spar.co.za/Recipes/View/CHICKEN-LIVER-CRISPS

<quote>

Ingredients
(Serves: 4 - 5 as main meal)
500 g tub chicken livers, thawed and trimmed neatly if necessary
30 ml soy sauce
4 ml barbeque spice
4 ml chicken spice
50 g chilli-bite-mix powder
120 g SPAR cake flour
2 large SPAR eggs, separated
125 ml SPAR milk
2 ml salt

Method
Combine the soy sauce and both spices in a shallow dish. Marinate the
chicken livers in this for 20-30 minutes, turning them occasionally. Beat
the chilli-bite powder, flour, egg yolks, milk and salt together. Gently
fold in the stiffly beaten egg whites. Lift the livers from the marinade
directly into the batter, one at a time. Then using a fork held in each
hand, lift each liver from the batter directly into a SPAR Good Living
frying pan of heated sunflower oil (2-3 cm deep). Fry them for 4-5
minutes, turning once, until puffy and dark golden brown. Remove them from
the pan directly onto crumpled kitchen paper, using a SPAR Good Living
premium skimmer. Serve immediately.

Hints and Tips
Prepare the accompaniments during the liver marinating time, so they are
ready to serve immediately after frying the livers. These would be good as
warm cocktail party snacks, served with a mustard or sweet chilli dipping
sauce.

</quote>

--
Cheers
Chatty Cathy

[Tommy Joe]

bigwheel wrote:

> Should work ok. Just dont overcook or they can turn bitter. I like to grind them up and throw into dirty rice as a last minute addition in a stir fry type format.

You're a big wheel, so I'm responding to you separately. Thanks for the suggestion. Yes, I would not overcook them. I don't know the problem. I'm not calling myself a cook, but I do ok with my own stuff. When I try to replicate something, that's when things go bad. I have tried to saute chicken livers with flour and without and was never satisfied with how they measured up against good livers I'd had prepared elsewhere. I guess I lack the patience. I used to saute them and then add onions and peppers an so forth, then add cornstarch and let it get real thick, then put some green stuff in there, spinach, whatever, stir in some bulgar, add water and let simmer for about 15 minutes - a pilaf of sorts I guess. But I think boiled is good enough. I can eat them that way or doll them up after cooking. Thanks.

TJ

[Tommy Joe]

lucreti...@fl.it wrote:


> You're such a limited cook!


I know you're talking to brooklyn, but I think limited is good. We could all use some limitation. It spawns creativity. Prisoner of war cooking is probably pretty creative. Limitations are good. Beyond cooking even. Like the things you own - a car for instance - if it has bad brakes, that makes for a careful driver. Being limited spawns genius.

TJ

[Tommy Joe]

lucreti...@fl.it wrote:

> I would suggest you gently poach them in some salted water (I often
>
> add a little sliced up onion as well) but the trick is not to boil
>
> rapidly. As to how long, like steaks, that depends how well cooked
>
> you want them. Less means more tender, more means firmer.
>
>
>
> For done but not overdone I would guess at five minutes being plenty.
>
> At that point, take one out, cut it and see if that's done enough for
>
> you to like it.

Thanks, my computer crashed, took a while to get back in here. I posted an original thread to thank all including you. Sometimes I get into a group and things roll ok, other times it takes forever and then crashes on me or the internet connection goes. I'm living behind the times. I've spent most of my life ahead of the times, so in a weird way this is a luxury for me. I will try the chicken livers poached. But once again, what exactly do you mean by poaching? I know you mention a gentle simmer. What is the difference? Hope I can get back in here tomorrow to see your reply. Thanks for the first one.

TJ

[Tommy Joe]

Bryan-TGWWW wrote:

> Tommy Joe's a-gonna burl hisself up some innards.

No way am I gonna boil em, I be too high class for that - I'm gonna poach em. I think what some people need to improve their cooking and their taste for it is to starve once in a while. Makes things taste better. That is my secret to good cooking - starving before each meal.

TJ

[Tommy Joe]

Gary wrote:


Gary, I am dead serious. How would you microwave the? I use the micro for lots of stuff, and I'm telling you, by the time I doll up some of I doubt anyone including the snobbiest of the cooking channel crowd would not know it was microwaved. How do you do it? Paper towels over a plate? I want to know, it does sound better than boiling, although a gentle poach sounds ok too. Thanks.

TJ

[Tommy Joe]

[Ophelia]

"Tommy Joe" <jo...@bellsouth.net> wrote in message
news:4d84c822-a947-4be2...@googlegroups.com...

Nice to see you posting again Tommy Joe:)


--
http://www.helpforheroes.org.uk/shop/

[Bryan-TGWWW]

That way that possum what got hit by Bubba's truck'll be some fine dinin'.
>
> TJ

--B

[Bryan-TGWWW]

On Wednesday, February 12, 2014 4:14:00 AM UTC-6, Tommy Joe wrote:
> Gary wrote:
>
>
>
>
>
> Gary, I am dead serious. How would you microwave the?
>

Chicken livers explode in the microwave.
>
> TJ

--B

[Cindy Hamilton]

In article <pan.2014.02.11....@mailinator.com>,

ChattyCathy <cath...@mailinator.com> wrote:
>On Tue, 11 Feb 2014 06:49:34 -0800, Helpful person wrote:
>

>> On Tuesday, February 11, 2014 9:47:08 AM UTC-5, Chatty Cathy wrote:
>>> I've never boiled or poached chicken livers to eat 'just like that' -
>>> the
>>>
>>> thought just doesn't appeal to me - blech. However, IMHO, if one has an
>>> abundance of chicken livers, boiling them along with a chicken carcass
>>> or two makes good chicken stock.
>>>

>>> Chatty Cathy
>>
>> Chicken livers would absolutely destroy a stock. Terrible idea.
>
>I've added livers, necks, and other gizzards to a chicken carcass or two
>and the stock was just fine - a helluva lot better than those 'ready made'
>stocks anyway. Would you care to share why you think it's such a 'terrible
>idea'? Serious question.

Not everybody likes the taste of liver. I don't. My husband doesn't.
We just discard the innards, although I'll use the neck.

It's getting so I can't even roast a whole chicken. No matter how I
clean it, the meat tastes "muddy" to him. If I roast chicken parts
(and remove the backbone) or spatchcocked chicken, it's fine for him.
He doesn't seem to have the same problem with turkey; I'm beginning
to think it's the speedup in the chicken processing lines that's
at fault.

Cindy Hamilton
--

[bigwheel]

Tommy Joe;1910060 Wrote:
> bigwheel wrote:
> -

> Should work ok. Just dont overcook or they can turn bitter. I like to
> grind them up and throw into dirty rice as a last minute addition in a

> stir fry type format.-

>
>
> You're a big wheel, so I'm responding to you separately. Thanks for the
> suggestion. Yes, I would not overcook them. I don't know the problem.
> I'm not calling myself a cook, but I do ok with my own stuff. When I
> try to replicate something, that's when things go bad. I have tried to
> saute chicken livers with flour and without and was never satisfied with
> how they measured up against good livers I'd had prepared elsewhere. I
> guess I lack the patience. I used to saute them and then add onions and
> peppers an so forth, then add cornstarch and let it get real thick, then
> put some green stuff in there, spinach, whatever, stir in some bulgar,
> add water and let simmer for about 15 minutes - a pilaf of sorts I
> guess. But I think boiled is good enough. I can eat them that way or
> doll them up after cooking. Thanks.
>
> TJ

Best of fortunes on that. Holler if you want a dirty rice recipe.




--
bigwheel

[Gary]

To answer you and TJ, if you cook them in a microwave, you put them in
a bowl and cover with a small dish for a lid. Cook them for a minute
or so, let them sit for a minute, then continue cooking. You keep
doing this until they are done, stirring occasionally.

I've never microwaved them (always either pan or deep fried here) but
I would think that microwaving them would give a better result/taste
than poached in water.

G.

[Tommy Joe]

Bryan-TGWWW wrote:

> That way that possum what got hit by Bubba's truck'll be some fine dinin'.

Don't be fooled by my named. My uncle gave me that nickname because my name is Tommy Joseph and a girl from the south who hung around our L.A. poolroom used to call me Tommy Joe and he was mimicking her. The name stuck. Maybe I should get rid of it so it doesn't mislead bumpkins like you to prejudge others on the basis of their name. Actually, I'm from Allentown Pa and also lived in a project in Yonkers NY as a teenager. I'm Northern Scum, and don't you ever forget it BRYAN.

TJ

[Tommy Joe]

Bryan-TGWWW wrote:

> Gary, I am dead serious. How would you microwave the?

> Chicken livers explode in the microwave.

I am aware of that, Bumpkin. No really, I have brought restaurant chicken livers home many times and put them into meals of my own, later microwaving them, even after they had been cooked, and I'd hear them exploding in there. I guess that's what the paper towel is for. I wonder if the dead chicken, it's spirit, feels every spark of those rays as they zip through them, tearing them to shreds. My theory is that no animal is completely dead until it has been eaten and crapped out. Then it is born again - as a turd. Then it goes to the sewer and comes back as fertilizer. The salt of the earth. You're right though, they do explode.

The chicken heart (used to love em when my grandmother made them on rice), is the snobbiest of all chicken dishes. See, a chicken has mostly two parts - two legs, even two breasts when they're split in half. But it only has one heart. So when you sit down to a plate of chicken livers on rice - maybe 20 of the livers in the mix - you can say you're eating 20 chickens. 20 chickens died just for one meal. Love it.

TJ

[Tommy Joe]

Gary wrote:

> I would think that microwaving them would give a better result/taste than poached in water.

You would think? You would think? We don't need any of that around here. It is funny though the way you made your micro suggestion with such surety only to know come in saying you "would think", which means you're guessing or assuming, and that's not good enough for me - I need real answers, not guesswork. No really, thanks to you and everyone who answered my question.

TJ

[Tommy Joe]

bigwheel wrote:

> Best of fortunes on that. Holler if you want a dirty rice recipe.

If it aint too complicated I'd love to hear it. I don't have the greatest cooking equipment and kitchen space. I'm using lots of old crap. I'm old crap. But yes I'd love to hear your recipe as I have never made dirty rice but love it, and what you get in restaurants and so forth is usually a lot of salt. I'm not anti salt, but I don't like swimming in it either. You can put the recipe in this thread or in a new one, which I think might be better, easier to get into. It's a bear getting into this group or any group on google using this old operating system of mine, dial up too - and it's not going to change. Not on purpose anyway. I'm the guy who asked how to boil chicken livers, that alone should lead one to think I'm a pretty lazy guy.

TJ

[Tommy Joe]

Ophelia wrote:

> Nice to see you posting again Tommy Joe:)

I love hearing that. Thanks. Slow computer, behind the times, willingly in a way - hard to get into the site. Yesterday when I came in (it's different every time), my browser kept crashing and it would take forever to get back in only to have it happen again. That's why I haven't been here in a while. Figured I'd come in for emergencies only, questions and so forth. Loved your comment though.

TJ

[Tommy Joe]

lucreti...@fl.it wrote:

> I don't like using too much water - I suppose that's why I call it
>
> poaching :) Put the livers in the pan (I use a small one for about
>
> 250g) and add enough water to cover. Salt, pepper, anything else you
>
> would like to add and gently bring to simmer. Sometimes they get
>
> frothy on top, simply remove with a spoon. Rapid boiling is the thing to avoid.


You'd think the older a person gets the easier it would be to figure things out. But in some ways, if I haven't done something in a while, I have less confidence today in some ways than when I was younger, and I feel like I need to be guiding by hand, step by step through things. Once I get at things though, they usually turn out alright. Looking on it now, your first description was good enough, I just needed to be lead by hand through the process. Thanks for helping me across the street. Now get out of my way and let me do this thing on my own! Thanks a lot, I will use your method - sounds good. It's food. Probably better browned, made the traditional way - but as I said yesterday, I've done some really simple cooking in my time and am convinced that a lot of precook spicing up is over valued, just as I think it's not necessary to cook a great sauce by slowly cooking for half a day. Not against it, just saying it's not always necessary. I can handle boiled because I like chicken livers. I can understand people not liking them though - it's like eating at the country morgue, or the Copenhagen Zoo.

TJ

[bigwheel]

Tommy Joe;1910231 Wrote:
> bigwheel wrote:
> -
> Best of fortunes on that. Holler if you want a dirty rice recipe.-

RECIPE: Dirty Rice aka Rice Dressing. from Danny Gaulden.

Danny's Dirty Rice Dressing

1/2 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground pork
2 medium onions -- chopped
2 ribs celery -- chopped
1 bell pepper -- chopped
2 cloves garlic
1 1/2 cups uncooked rice
3 cups stock
2 teaspoons cayenne pepper
2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon dry mustard
2 stalks green onion -- chopped
2 sprigs parsley -- chopped

Can't imagine anything better than Dirty Rice Dressing...an old
Cajun
recipe. We fix it often with smoked chicken and pork when we are
entertaining. Absolutely delicious and something the locals for
sure
don't get everyday here in New Mexico.

Place giblets ( gizzards and livers) in 3 cups boiling water.
Boil until
tender (about 20 minutes). Remove giblets and save water as
stock.
Separate and chop liver and gizzards.

Add one tablespoon of oil to skillet and brown ground pork and
gizzards
about six minutes.

Add seasoning, onions, celery, garlic and bell pepper. Stir
thoroughly.
Add a little butter, and simmer for about ten minutes. Add the
stock,
and simmer for five minutes. Add the rice, chicken livers, green
onions,
and parsley. Stir and simmer five minutes. Cover and reduce to a
low
heat level. Cook until rice is fluffy (about 10 minutes or
more).

Some people get turned off with giblets...don't let this fool
you (esp.
the girls) in this recipe. It is very good, and a treat to
enjoy. I love this
stuff.
----------------------------




--
bigwheel

[Ophelia]

"Tommy Joe" <jo...@bellsouth.net> wrote in message

news:e1c209a7-d32f-4a0d...@googlegroups.com...

You need to try to save up and see you can't manage to afford even a cheapy
one!
--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"Tommy Joe" <jo...@bellsouth.net> wrote in message

news:0e378698-54d9-4206...@googlegroups.com...

Awww he was just making a suggestion.


--
http://www.helpforheroes.org.uk/shop/

[bigwheel]

'jay[_350_ Wrote:
> ;1910346']In article bigwheel.d4...@foodbanter.com,
> bigwheel bigwheel.d4...@foodbanter.com wrote:
> -
> Tommy Joe;1910231 Wrote: -

> bigwheel wrote:
> -
> Best of fortunes on that. Holler if you want a dirty rice recipe.-
>
>
>
> If it aint too complicated I'd love to hear it. I don't have the
> greatest cooking equipment and kitchen space. I'm using lots of old
> crap. I'm old crap. But yes I'd love to hear your recipe as I have
> never made dirty rice but love it, and what you get in restaurants
> and
> so forth is usually a lot of salt. I'm not anti salt, but I don't
> like
> swimming in it either. You can put the recipe in this thread or in a
> new one, which I think might be better, easier to get into. It's a
> bear
> getting into this group or any group on google using this old
> operating
> system of mine, dial up too - and it's not going to change. Not on
> purpose anyway. I'm the guy who asked how to boil chicken livers,
> that
> alone should lead one to think I'm a pretty lazy guy.
>

> TJ-

> Great recipe Jeff!
>
> I'm saving this one and gonna make it soon.
>
> jay

Anytime Sir..always glad to try and help my pals. Now I tweak it up a
bit. I like to boil the gizzards till they die and give up..hour or
so..and then add the food processerd raw livers to the stir fry
phase..also been known to slip a little Tony's Instant Cajun Roux down
in there too. I cook the rice on the side and add it to the finished
product until it looks about right. Have messed up a batch or two in the
formative years tryng to cook up the rice in the goodie pot..lol.




--
bigwheel

[Bryan-TGWWW]

We've been through this before, though that's some new info. You know
damned well that your nym is part of your schtick. You posted about f'ing
boiling chicken livers. What did you expect?
>
> TJ

--B

[Tommy Joe]

Bryan-TGWWW wrote:

> We've been through this before, though that's some new info. You know
>
> damned well that your nym is part of your schtick. You posted about f'ing
>
> boiling chicken livers. What did you expect?

Oh, that Bryan - I didn't recognize the TGWW thing before. Your post makes it sound you think I'm offended when I'm not. I thought it was funny. Humor is my bag, man. I may not be a cook, Bryan - but I can guarantee you that I can take many a boiled item and doctor it up and make it so good that you or the so-called greatest food expert in the world would not know the difference. All I wanted was an approximate time - something to get me started. I'll take care of the rest. I don't need recipes, I'm an artist, man.

TJ

[Tommy Joe]

jay wrote:

> Yep the food snob one. Bryan should try himself a mess of boiled livers now that he has a stink proof kitchen on the front porch. Or he could just borrow that cat litter fan.

> I would love to know how you doctor your "boils" up. I mostly boil crawfish and shrimp. The nice thing about you is you do things your way and you're not at all pompous about it.


Wow, I have to be careful not to let this go to my head to the point where I become a compliment snob, telling people, "Thanks, great compliment - but, that part where you said I was great, although it's true, I'm not sure I liked the way you phrased it. Please try again."

I can't think of a good example right now regarding the doctoring up of boiled foods. Well, I microwave potatoes and doctor those up pretty good. I do a lot of prep cooking. I can eat the same meal 5 days in a row, if it's good. Many people say they can't do that, yet they eat eggs and bacon every damned morning.

I have too many examples actually. I'm a prepper, I guess. Here's just one example, not even the best one. I boil egg noodles and rinse and put in a container in the fridge. I boil boneless chicken thighs and do the same.

While this is going on I dice up scallions, garlic, parsley, maybe a bit of jalapeno. I put that in a small container. I call it 'the spice mix'. I also have in the fridge some brocoli that I've already washed, a bag of spinach too.

So, each night I will take some of the spice mix and toss it into a small pot in some olive oil and saute for about 3 minutes. Then I throw in (from a large can of condensed cream of mushroom), maybe two tablespoons of that and stir it up. I put in a bit of water to keep from burning. I then add either plain yogurt or buttermilk and bring to a boil. I toss in some pepper and cayenne along with some brocoli flowerets and a handful of spinach along with a one thigh cut up and a handful of egg noodles. This is a thick soup that is good in the winter time. Sorry for the length, but writing recipes is not my forte. Wait, maybe it is. Maybe I'm missing my calling here......

TJ

[Tommy Joe]

My connection conked out just as I was ready to post. Good thing I copied the recipe first. I hope it's the right one, it was hard to tell who was who with all that text in there. But I am ever aware the machine might fail me at any moment, so it's hard to relax. I am writing this on another program and will copy and paste it as my post (if I ever get back in........I'm waiting).

Looks like a lot of ingredients from what I saw. Hope I can handle it. I live alone, on purpose, for the good of all - so that looks like quite a bit of food. However, I often eat the same thing 5 or 6 days in a row. Especially if it's good and has a variety of tastes to it. I guess that's what I meant by doctoring up. I tend to take what might be considered mainly side dishes and turning them into meals by adding things to make a one pot meal. The site just brought the posts to my eyes. I better send this while the getting is good. Thanks for the recipe, I'll check it out on the program I copied it into.

Just glanced at the recipe and see I over reacted, most of those ingredients are not hard to come by. Sometimes when I see to many ingredients I become a bit scared, maybe with good reason. But the list was not as long as my first glance thought. Thanks again.

TJ

[Tommy Joe]

My connection conked out just as I was ready to post. Good thing I copied the recipe first. I hope it's the right one, it was hard to tell who was who with all that text in there. But I am ever aware the machine might fail me at any moment, so it's hard to relax. I am writing this on another program and will copy and paste it as my post (if I ever get back in........I'm waiting).

Looks like a lot of ingredients from what I saw. Hope I can handle it. I live alone, on purpose, for the good of all - so that looks like quite a bit of food. However, I often eat the same thing 5 or 6 days in a row. Especially if it's good and has a variety of tastes to it. I guess that's what I meant by doctoring up. I tend to take what might be considered mainly side dishes and turning them into meals by adding things to make a one pot meal. The site just brought the posts to my eyes. I better send this while the getting is good. Thanks for the recipe, I'll check it out on the program I copied it into.

TJ

[Bryan-TGWWW]

On Friday, February 14, 2014 8:58:10 AM UTC-6, jay wrote:
> In article <9a21a107-7070-4aba...@googlegroups.com>,

> TJ,
>
>
>
> Yep the food snoob one. Bryan should try himself a mess of boiled

>
> livers now that he has a stink proof kitchen on the front porch. Or he
>
> could just borrow that cat litter fan.
>

You've gotten things mixed up. We have 3 enclosed porches. The side porch
has the litter box and tiny fan. The back porch has a gas line to it, and
would be where I'd like to put a vented cooking area, if/when I felt I could
afford it. There's not much chance that I'd ever be issued a permit to put
a cooking area on my front porch, even if I were silly enough to want to do
so.

Also, I'd have to desire to boil livers, even if I had a haz-mat suit with
a scuba-type breathing apparatus. I usually cook up the liver from the
chicken for the cat, and after too many microwave messes, I now bake it in
the toaster oven.
>
> jay

--B

[Janet]

In article <5bc81d69-e594-40d9...@googlegroups.com>,
bryang...@gmail.com says...

> Also, I'd have to desire to boil livers, even if I had a haz-mat suit with
> a scuba-type breathing apparatus. I usually cook up the liver from the
> chicken for the cat, and after too many microwave messes, I now bake it in
> the toaster oven.

Why even bother to cook it? Cat digestion is designed for raw meat.

Janet UK

[Bryan-TGWWW]

Bacteria. She got sick once from eating it raw, so I started cooking it.
>
> Janet UK

--B

[Gary]

Anyone who installs an exhaust fan for a cat litter box might as well
cook for the cat too. heheh

G.

[John Kuthe]

Don't think Bryan doesn't!

Probably a subconscious way to try and make up for cutting his cat's
fingers off!

John Kuthe...

[Bryan-TGWWW]

I used to give it to her raw, but one time she threw it up, and so I
started cooking it. I learned this, do not microwave liver. It explodes
all over the inside of the mw.

I am so glad you mentioned that because I've been ill the past few days,
and had forgotten to change the bag in the litter box. One more day, and
it would have been a mess.

>
> G.

--B

[Tommy Joe]

Bryan wrote:

> Also, I'd have to desire to boil livers, even if I had a haz-mat suit with a scuba-type breathing apparatus. I usually cook up the liver from the

LOL.

TJ

[Tommy Joe]

Janet wrote:

> Why even bother to cook it? Cat digestion is designed for raw meat.
>
Janet UK

Let's take this conversation to a whole new level. Designed by whom or what exactly may I ask?

Let them eat cake!

TJ

[Tommy Joe]

Gary wrote:

> Anyone who installs an exhaust fan for a cat litter box might as well cook for the cat too. heheh

Or cook the cat itself. I like cats. About 30 years ago I lived with 3 of them in a one-room apartment. I developed asthma and had to get rid of them. I still think of them, especially the one I liked most. But I can no longer live with them.

So, your post makes me wonder. Maybe I should buy a cat box, put it outside for a stray cat to shit into, then bring it up to my room and install a fan next to it to blow the smell in my direction so that when I close my eyes to go to sleep I can be transported to a cat dream on the wings of cat litter odor. A Pavlov's Dog type thing - the smell drawing me in and transporting me to a sweet dream from the past of me and my cats together as one once again.

TJ

[Tommy Joe]

Now I tweak it up a bit. I like to boil the gizzards till they die and give up..hour or so..and then add the food processer raw livers to the stir fry phase..also been known to slip a little Tony's Instant Cajun Roux down in there too. I cook the rice on the side and add it to the finished product until it looks about right. Have messed up a batch or two in the formative years trying to cook up the rice in the goodie pot.. lol.



Big Wheel

Ok, now you remind me of a better example of what I mean by doctoring. I make a brown rice pilaf that is really a bunch of veggies cut to just the right size added to a bowl with a bit of already cooked meat - pork loin, whatever - and some cut up scallions and cilantro and jalapeno and raw brocoli flowerets (or your own choice), with some lime juice and olive oil mixed in with some salt and pepper and cayenne. The rice and meat are already cooked and in the fridge. The veggies are cut to just the right size - one I achieved through trial and error - and everything is mixed together and tossed in the microwave. The fragile veggies cook down nicely and the meat and rice do not overcook - about 3 to 4 minutes on my machine, maybe less on yours. That is what I meant by doctoring. I do it with plenty of foods and seriously doubt that anyone could tell that everything was not made all at once.

I read your recipe and like the sound of it. So are you saying what I think, that you'd rather add the rice after it's cooked to avoid the risk of under or over cooking it and having things either too dry or too wet? If I make your dish I will do it the way you say is less risky. For your dish I would use white rice. For my pilaf, or whatever you want to call it, I use brown. I also sometimes use bulgar the same way. I don't cook as much as sling stuff together.

TJ

[bigwheel]

Gotcha on that. It is a bit involved for everyday..but a big pot of it
can be nibbled on for a long time. There is some much simpler recipes
out there which taste pretty good.
'Dirty Rice Recipe : Paula Deen : Food Network'
(http://www.foodnetwork.com/recipes/paula-deen/dirty-rice-recipe.html)




--
bigwheel

[Bryan-TGWWW]

A trick to keep mice from coming into a house is to put urine soaked cat
litter around the perimeter.
>
> TJ

--B

[Gary]

Bryan-TGWWW wrote:
>
> A trick to keep mice from coming into a house is to put urine soaked cat
> litter around the perimeter.

That's actually true. Not only cat pee, but human male pee does the
same. Just go out at night and pee in your yard, different places each
time. Human female pee doesn't work, it's something in the manly
pee...maybe the testosterone probably.

G.

[jmcquown]

Who wants to put stinky used cat litter around the perimeter of their
house? While it may work, it's ironic the guy who mentioned it
installed an exhaust fan just for the litterbox. And bought an electric
litterbox because scooping is seemingly too much like work.

I, for one, won't be asking the men in the neighborhood to pee around my
house. ;)

Jill

[Brooklyn1]

Bwrrrryan doesn't have any testosterone. LOL

It's much simpler and far less trailor trashy to simply have the cats
patrol the house... in over ten years only two mice were stupid enough
to venture in, neither rodent lasted very long. One was taking refuge
under the fridge with six cats surrounding... silly mouse attempted to
make a run for it, got all of ten inches before Mooch whacked it dead.
The other one wasn't a mouse, was a fat vole that Jilly dispatched in
the basement and displayed it on the kitchen floor.

[Bryan-TGWWW]

On Sunday, February 16, 2014 1:01:06 PM UTC-6, Brooklyn1 wrote:
> Gary wrote:
>
> >Bryan-TGWWW wrote:
>
> >>
>
> >> A trick to keep mice from coming into a house is to put urine soaked cat
>
> >> litter around the perimeter.
>
> >
>
> >That's actually true. Not only cat pee, but human male pee does the
>
> >same. Just go out at night and pee in your yard, different places each
>
> >time. Human female pee doesn't work, it's something in the manly
>
> >pee...maybe the testosterone probably.
>
>
>
> Bwrrrryan doesn't have any testosterone. LOL
>

Is that why you're so horny for me?

>
> It's much simpler and far less trailor trashy to simply have the cats
>
> patrol the house.

Sheldon, my advice was for folks who do not own any cats.

--B

[Tommy Joe]

Gary wrote:

> time. Human female pee doesn't work, it's something in the manly pee...maybe the testosterone probably.

Finally, something to through in their faces when they say they're superior at everything. "You may be able to give birth, bitch - but your pee can't do THIS", as you toss the pee in her face then stake her down in the yard as a living scarecrow to ward of unwanted creatures. Those are not fooled by the scarecrow, those who actually get into your yard - soon enough they will know the power of your manly piss.

TJ

[Tommy Joe]

jmcquown wrote:

> I, for one, won't be asking the men in the neighborhood to pee around my house. ;)

I AM A MAN - I don't need to be asked. Me and my gang will be visiting your place tomorrow night, our bladders filled to the hilt, the flies of our pants opened anxiously - ready, willing, and a shade short of a crazy little thing called able to turn your lawn into a sewer of love. We will do it for you - because WE ARE MEN.!

TJ

[Janet]

In article <9bc7d2dc-3f82-423d...@googlegroups.com>,
jo...@bellsouth.net says...

>
> Gary wrote:
>
> > time. Human female pee doesn't work, it's something in the manly pee...maybe the testosterone probably.
>
>
> Finally, something to through in their faces when they say they're superior at everything.

But wee are. It's a myth female pee doesn't work as an animal
deterrent to other species; I can tell you from long experience using it
to deter deer and foxes.

BTW we can pee standing up too. It's what ladies did when they wore
crinoline frames under their dresses.

Janet UK

[Bryan-TGWWW]

Misogynist much?
>
> TJ

--B

[Bryan-TGWWW]

On Tuesday, February 18, 2014 5:31:09 AM UTC-6, Janet wrote:
> In article <9bc7d2dc-3f82-423d...@googlegroups.com>,
>
> jo...@bellsouth.net says...
>
> >
>
> > Gary wrote:
>
> >
>
> > > time. Human female pee doesn't work, it's something in the manly pee...maybe the testosterone probably.
>
> >
>
> >
>
> > Finally, something to through in their faces when they say they're superior at everything.
>
>
>
> But wee are. It's a myth female pee doesn't work as an animal
>
> deterrent to other species; I can tell you from long experience using it
>
> to deter deer and foxes.
>

I can't imagine that not being the case.

>
> BTW we can pee standing up too. It's what ladies did when they wore
>
> crinoline frames under their dresses.
>

I know, and it's so freakin' cute. (Note to Gary: I'm posting this sober)
>
> Janet UK

--B

[Tommy Joe]

Bigwheel,

I saved your recipe to my files. Looking at it again it was not so involved. It looked long at first, but many of the ingredients are easy to come by. I still want to know what you mean by putting the rice in separately. I do the same with my prep style of cooking. I make a rice and meat dish where those two items are cooked ahead of time and then added by sight to a bunch of veggies cut to proper size - scallions, brocoli flowerets, garlic, some spinach, cilantro, lime juice, olive oil, cayenne. I do the raw veggies first - I know just how to cut them so they'll cook in a 3 minute stint in the microwave. I add the meat and rice and lime juice and olive oil last, stir and put on a plate and micro the whole thing. Are you talking about the same thing with your dirty rice - putting it in last? It makes sense, I think.

TJ