• Re: Vinegar was:Ulcers w

    From Dale Shipp@1:261/1466 to Dave Drum on Monday, July 11, 2022 00:22:02
    On 07-10-22 04:58, Dave Drum <=-
    spoke to Sean Dennis about Vinegar was:Ulcers was:M <=-

    It seems like it but the science behind it is solid and it really
    does help me. I like Whitehouse brand ACV since it's a bit sweeter
    than Bragg's and a lot less harsh.

    Thanks for the tip. I'll see if I can find some. Braggs *IS* pretty
    harsh for all of that. But it sure works for me.

    Here is a recipe for the concoction I used to use a few decades ago.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Jogging In a Jug
    Categories: Beverage, Health, D/g
    Yield: 6 Servings

    16 oz Apple juice
    16 oz Grape juice
    16 oz Cranberry juice
    6 T Natural Cider Vinegar*
    3 T Honey

    * Natural Cider Vinegar *with* the mother, found in health food stores
    (I use Bragg's brand). Pasteurized apple cider vinegar from the
    grocery store has not been effective for me.

    Mix the portions in a gallon jug. Keep in refrigerator. One serving
    is an 8 oz glass. We use a concentrate mix of cran/grape instead of
    the separate juices. This mixture is adapted from one we got on the
    Cooking Echo years ago. I'm sure that others could adapt it to their
    tastes. Proportions are not rigid<G>, but make sure you get enough
    vinegar in the mix and that it is the right sort of vinegar.

    There is a commercial (high priced) "Joggin' In a Jug" mixture that
    can be found in some stores, but I have never tried it.

    This is an old folk's remedy that comes out of Vermont. A man named
    Dr. Jarvis was said to have spread the news all over Vermont about the
    benefits of taking apple cider vinegar. The older (and smarter) folks
    mix one tablespoon of apple cider vinegar in a glass of room
    temperature water then add one tablespoon of honey to that. The apple
    cider vinegar acts like a rotor rooter in your veins and the honey
    gives energy.

    For me, this has helped with joint aches over the years, especially in
    the knees. Whether it is a placebo effect or not is undetermined, but
    I doubt that it does any harm.

    ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 00:23:49, 11 Jul 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:3634/12 to Dale Shipp on Monday, July 11, 2022 05:39:00
    Dale Shipp wrote to Dave Drum <=-

    It seems like it but the science behind it is solid and it really
    does help me. I like Whitehouse brand ACV since it's a bit sweeter
    than Bragg's and a lot less harsh.

    Thanks for the tip. I'll see if I can find some. Braggs *IS* pretty
    harsh for all of that. But it sure works for me.

    Here is a recipe for the concoction I used to use a few decades ago.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Jogging In a Jug
    Categories: Beverage, Health, D/g
    Yield: 6 Servings

    16 oz Apple juice
    16 oz Grape juice
    16 oz Cranberry juice
    6 T Natural Cider Vinegar*
    3 T Honey

    That sounds a lot nicer than my practice of just gulping a shh-glug
    straight from the bottle. OTOH - I don't need it often. Were I using
    a regular regimen I would probably follow your recipe or something
    similar. Next time I go jogging for exercise will be the first.

    When I tried to save your version I found I already had a slightly
    different formula in stock. It doesn't call for cranberry and uses
    equal amounts of vinegar and honey. So, I renamed yours to "Jogging
    In a Jug D/G" so Meal Muncher would accept it.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jogging Flip
    Categories: Five, Beverages, Citrus, Eggs
    Yield: 1 guzzle

    60 mL Orange juice; fresh pressed
    40 mL Grapefruit juice, fresh
    - pressed
    20 mL Lemon juice; fresh pressed
    1 ts Grenadine
    1 Egg yolk
    Ice cubes

    Place all the ingredients in the blender jug and mix
    for 50 seconds/speed setting 8 until frothy.

    Pour into a tall glass to serve

    RECIPE FROM: https://www.monsieur-cuisine.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "I usually take a two hour nap from one to four." -- Yogi Berra
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dave Drum on Tuesday, July 12, 2022 16:11:44
    Hello, Dave!

    Replying to a message of Dave Drum to Dale Shipp:

    That sounds a lot nicer than my practice of just gulping a shh-glug straight from the bottle. OTOH - I don't need it often. Were I using
    a regular regimen I would probably follow your recipe or something similar. Next time I go jogging for exercise will be the first.

    I use 2 teaspoons of ACV, a packet of Splenda, and mix it in room-temperature water, then shoot it down. I rinse my mouth out with water and drink a bit of water to get it out of my throat.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cubed Steak and Rice
    Categories: Casseroles, Rice, Family & fr
    Yield: 4 Servings

    4 Cube steaks
    Salt and pepper; to taste
    1 c Rice; un`
    1 cn Beef broth
    1 cn Consomme
    1 c Water

    Brown and season steak. Place in casserole dish. Pour rice over
    steak. Mix broth, consumme and water. Pour over steak and rice.
    Cover; cook about 1 hour at 400 degrees. Serve Hot.

    NOTES : I use round steak cut in very thin strips. Posted to MC-Recipe
    Digest by Barb at PK <abprice@wf.net> on Apr 20, 1998

    MMMMM

    Later,
    Sean

    --- FleetStreet 1.27.1
    * Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:3634/12 to Sean Dennis on Wednesday, July 13, 2022 05:44:00
    Sean Dennis wrote to Dave Drum <=-

    Replying to a message of Dave Drum to Dale Shipp:

    That sounds a lot nicer than my practice of just gulping a shh-glug straight from the bottle. OTOH - I don't need it often. Were I using
    a regular regimen I would probably follow your recipe or something similar. Next time I go jogging for exercise will be the first.

    I use 2 teaspoons of ACV, a packet of Splenda, and mix it in room-temperature water, then shoot it down. I rinse my mouth out
    with water and drink a bit of water to get it out of my throat.

    I just shoot it down then guzzle a glass of ice water. And I don't use
    it often. Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple Cider Vinegar Tea
    Categories: Five, Beverages, Citrus, Fruits
    Yield: 1 Serving

    12 oz Hot water; as desired
    2 tb Lemon juice
    2 tb Apple cider vinegar
    1 tb Raw honey
    1 ts Ground cinnamon

    Combine hot water, lemon juice, apple cider vinegar,
    honey, and cinnamon together in a mug.

    Recipe By: Penny Pitzkele

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Only the shallow know themselves." -- Oscar Wilde
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dave Drum on Wednesday, July 13, 2022 12:42:13
    Hello Dave,

    Wednesday July 13 2022 05:44, you wrote to me:

    I just shoot it down then guzzle a glass of ice water. And I don't use
    it often. Bv)=

    I tried ice water once with my ACV and promptly vomited. Never again!

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Is It a Fruit or Is It A Vegetable Common Sen
    Categories: Fruit, Vegetable, Quiz, Test
    Yield: 1 Servings

    Apple, artichoke, asparagus,
    Avocado, string bean, beet,
    Broccoli,
    Brussels spourts, cabbage,
    Carrot, cauliflower, celery,
    Corn, cucumber,
    Eggplant, grape, lettuce,
    Onion, parsnip, pea, peach,
    Pear, pepper,
    Plum, potato, radish,
    Raspberry, squash, tomato,
    Watermelon

    In the name of sportsmanship, let's consider one more way to look at
    fruits and vegetables. "According to L.H. Bailey, a vegetable is in
    horticultural usage, an edible herbaceous plant or part thereof that
    is commonly used for culinary purposes. In common usage, the fruits
    of the tomato, cucumber, squash, etc., are considered as vegetables,
    grown with other vegetables in the home garden, although of course
    each one is a seed bearing organ and hence, under strict usage of the
    language, might be considered a fruit." It is also as popularaly
    understodd, any plant cultivated for its edible parts. This loose
    definition includes roots (beet and carrot), tubers (potato), stems
    (celery), leaves (lettuce), flower buds and heads (cauliflower),
    fruits (tomato), and seeds (peas, beans, corn).

    Looking back to the list, we can easily slip into familiar habits:
    artichoke, asparagus, avocado, bean, beet, broccoli, brussels sprouts,
    cabbage, carrot, cauliflower, celery, corn, cucumber, eggplant,
    lettuce, onion, parsnip, pea, pepper, potato, radish, squash, and
    tomato are vegetables, all the others are fruits.

    In other words, if you call it a vegetable, and your neighbour calls
    it a vegetable, and your local grocer calls it a vegetable, then it
    must be a vegetable. You like the sound of this? Fine with us. And,
    deep in our hearts, we suspect that's the best way to play, according
    to Hoyle.

    Origin: The Old Farmer's Almanac, Canadian Edition, 1996. Shared by:
    Sharon Stevens, Nov/95. Submitted By COOK4U@VIVANET.COM On WED, 29
    NOV 1995 114258 GMT

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    MMMMM

    -- Sean

    ... Disco is to music what Etch-A-Sketch is to art.
    --- GoldED/2 3.0.1
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Thursday, July 14, 2022 05:38:02
    Sean Dennis wrote to Dave Drum <=-

    I just shoot it down then guzzle a glass of ice water. And I don't use
    it often. Bv)=

    I tried ice water once with my ACV and promptly vomited. Never again!

    Dirr'rent strokes ... what I do is more like a shot and a beer or a
    tot of rotgut with a water chaser. Bv)=

    Barfing is never fun - unless you can gross someone out.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chunky Cat Barf
    Categories: Five, Squash, Cheese
    Yield: 6 Servings

    1 lg Spaghetti Squash
    8 oz Cottage Cheese
    16 oz Mozzarella; grated
    8 oz Parmesan; grated
    1 qt Spaghetti sauce w/peppers

    Cook squash. Fork out insides into a giant cassarole
    dish. Add cottage cheese, half of the mozzarella and
    Parmesan, and marinara sauce. Mix it until it looks
    like its name.

    Top with remaining cheese. Bake @ 350+|F/175+|C for 45
    minutes.

    Note: You could substitute spaghetti noodles for the
    squash.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Start where you are." -- Robert J. Collier
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Thursday, July 14, 2022 05:49:08
    Sean Dennis wrote to Dave Drum <=-

    I've just never looked for it. I'll ask next time I'm down the
    Food Fantasies - when I need to reload. Generally for regular
    vinegar I buy "white" vinegar in gallon jugs and mix it with
    non-iodized salt and a bit of Dawn dish washing liquid. Then
    spray it on weeds as an organic (non-polluting) weed killer.
    No glyphosate into the environment. Bv)=

    That formula sounds like something I need to mix up to
    control the weeds growing in the cracks in the asphalt
    under my access ramp. I gotta get out there very soon and
    weed my flower bed as the weeds are starting to crowd out
    my large and happy Dusty Millers.

    It doesn't kill the roots as a commercial herbicide would. I use it in
    place of the Bayer roundup clone I used to use on the grasses, etc.
    that grow in the expansion joints of my driveway. The commercial stuff
    didn't eradicate the greenery totally either. Probably due to wind
    borne seeds. And the vinegar mix is less expensive, not to mention it
    has less health/environmental hazards.

    I didn't see a call for wine in the ingredients list. Had to parse the directions to find it mentioned. I'm not much of a wine-o myself
    though I do keep a couple "splits" of Gallo red and a coule of white
    in the cabinet for when a recipe *needs* the wine to taste right.
    Other than that I'm with you on the chicken broth/stock.

    I didn't read the whole recipe when I posted it (I rarely
    do, TBH). I have tried different types of wine and all I
    can taste is rotten grape juice. I am super-sensitive to
    anything sour or bitter and even though there might be a
    small amount of either flavor, it's all I can taste in the food.

    I seldom read through all recipes that I post. I just check for its
    Burton factor ... that is, does the title and/or ingredients list hook
    in with the subject of the post. Which lets Nanook quibble with them as
    he did with my BBQ day list .... which I post as traffic builders.

    This is my own RB & R recipe. It was developed before I discovered
    Tony Chachere's (green can) Creole Seasoning.

    Looks good and I know about that little green can. It's good stuff!

    So is Zatarian's and Louisana Fish Fry (orange can).

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hamburger Broccoli Dip
    Categories: Crs, Totest, Post, Chopmeat
    Yield: 8 Servings

    Not a quibble - but just so you know - the "Crs" category stands for
    Carolyn R. Shaw who used to be big in the echo before her untimely
    falling from the twig. If you want to edit the credit lines to add her
    name back in it would not be amiss.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Taste of Home Ground Beef Cornish Pasties^
    Categories: Beef, Pastry, Vegetables
    Yield: 8 Servings

    1/2 lb Ground beef, browned and
    - drained
    2 tb Flour
    1 ts Seasoned salt
    1 tb Chopped fresh parsley
    1 ts Instant beef broth granules
    +=DISSOLVED IN=+
    1/4 c Water
    1 c Diced peeled potatoes
    1/2 c Diced carrots
    2 tb Fine chopped onion
    2 (11 oz ea) pkg pie crust mix
    Water

    Combine beef, flour, salt, and parsley; stir until well
    coated. Add vegetables, cook until vegetables are crisp
    tender. Cool.

    Meanwhile, prepare pie crusts according to package
    directions. On a floured surface, roll each pie crust
    mixture into a 12-in. square. Cut each square into four
    6" squares. Place about 1/3 cup meat mixture in center
    of each square.

    Moisten edges of pastry with water and fold over meat
    mixture to form a triangle. Press the edges with a fork to
    seal. Make a 1-in. slit in the top of each triangle.

    Place on two ungreased baking sheets. Bake at 400+|F/205+|C
    for 20-25 minutes or until golden brown.

    Yield: 8 pasties.

    Taste of Home Ground Beef Collection 1996 Edition

    Shared by Carolyn Shaw 12-95

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... If you make an Amish joke on the Internet they'll never know.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Thursday, July 14, 2022 23:48:02
    Dave Drum wrote to Sean Dennis <=-

    Dirr'rent strokes ... what I do is more like a shot and a beer or a
    tot of rotgut with a water chaser. Bv)=

    It's my ulcer that causes that reaction in me.

    Barfing is never fun - unless you can gross someone out.

    After being in the Army, that doesn't bother me anymore.

    Title: Chunky Cat Barf

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kitty Litter Cake
    Categories: Cakes, Desserts, Humor
    Yield: 24 Servings

    1 pk Spice cake mix
    1 pk White cake mix
    1 pk White sandwich cookies
    Green food colring
    12 sm Toosie rolls
    1 pk Vanilla pudding mix

    Servings: 24

    Prepare cake mixes and bake accordingly to directions.Prepare pudding
    mix and chill until ready to assemble. Crumble white sandwich cookies
    in small batches in blender, they tend to stick, so scrape often. Set
    aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few
    drops green food coloring and mix using a fork. When cakes are cooled
    to room temperature, crumble into a large bowl. Toss with half the
    remaining cookie crumbs and the chilled pudding. gently combine. Line
    new, clean kitty litter box. Put mixture into litter box. Put three
    unwrapped Toostie rolls in a microwave safe dish and heat until soft
    and pliable. Shape ends so they are no longer blunt, curving
    slightly. repeat with 3 more Tootsie rolls and bury in mixture.
    Sprinkle the other half of cookie crumbs over top. Scatter the green
    cookie crumbs lightly over the top, this is supposed to look like the
    chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a
    time in the microwave until almost melted. Scrape them on top of the
    cake and sprinkle with cookie crumbs. Serve with a new pooper scooper.

    MMMMM

    -- Sean

    ... Work is just something to do between breaks.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Friday, July 15, 2022 00:02:04
    Dave Drum wrote to Sean Dennis <=-

    That formula sounds like something I need to mix up to
    control the weeds growing in the cracks in the asphalt
    under my access ramp. I gotta get out there very soon and
    weed my flower bed as the weeds are starting to crowd out
    my large and happy Dusty Millers.

    I have a real problem with morning glory. I can make up a bottle of
    that, cut off the tip of one of the vines, and stick it in the bottle,
    letting the plant absorb it naturally. I think the morning glory would eventually die. I'll ask my parents tomorrow (who are both certified
    master gardeners) if that would work.

    It doesn't kill the roots as a commercial herbicide would. I use it in place of the Bayer roundup clone I used to use on the grasses, etc.
    that grow in the expansion joints of my driveway. The commercial stuff didn't eradicate the greenery totally either. Probably due to wind
    borne seeds. And the vinegar mix is less expensive, not to mention it
    has less health/environmental hazards.

    Yeah, a lot safer than herbicides like Roundup.

    I seldom read through all recipes that I post. I just check for its
    Burton factor ... that is, does the title and/or ingredients list hook
    in with the subject of the post. Which lets Nanook quibble with them as
    he did with my BBQ day list .... which I post as traffic builders.

    I don't mind at all. I have learned a lot over the years from everyone
    by hanging out in COOKING.

    So is Zatarian's and Louisana Fish Fry (orange can).

    I know about both of those but have never tried them.

    Not a quibble - but just so you know - the "Crs" category stands for Carolyn R. Shaw who used to be big in the echo before her untimely
    falling from the twig. If you want to edit the credit lines to add her name back in it would not be amiss.

    I will do so.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Italian Roast Beef
    Categories: Beef, Wine, Italian, Onion
    Yield: 8 Servings

    4 lb Beef roast
    2 cl Garlic
    2 tb Basil, dried or
    1/2 c Fresh
    1 ts Dried oregano
    Salt & Pepper
    1 lg Can italian tomatoes
    With basil
    1 Onion, chopped
    750 ml Italian red wine

    Cut slits in the roast and insert pieces of garlic and onions, brown
    roast over med-high heat. Add all ingredients and enough water to
    cover, cook 3-4 hours until tender, covered over low heat. Reduce
    sauce to two cups.

    Recipe by: Carla Drebing

    MMMMM

    -- Sean


    ... When your work speaks for itself, don't interrupt.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Friday, July 15, 2022 04:59:02
    Sean Dennis wrote to Dave Drum <=-

    That formula sounds like something I need to mix up to
    control the weeds growing in the cracks in the asphalt
    under my access ramp. I gotta get out there very soon and
    weed my flower bed as the weeds are starting to crowd out
    my large and happy Dusty Millers.

    I have a real problem with morning glory. I can make up a bottle of
    that, cut off the tip of one of the vines, and stick it in the bottle, letting the plant absorb it naturally. I think the morning glory would eventually die. I'll ask my parents tomorrow (who are both certified master gardeners) if that would work.

    The way this was 'splained to me is that the Dawn dish soap neutralises
    the natural oils on the leaf of the weed so that it will absorb the salty vinegar and send it to the roots. You shouldn't have to do a "transfusion"
    like you describe.

    It doesn't kill the roots as a commercial herbicide would. I use it in place of the Bayer roundup clone I used to use on the grasses, etc.
    that grow in the expansion joints of my driveway. The commercial stuff didn't eradicate the greenery totally either. Probably due to wind
    borne seeds. And the vinegar mix is less expensive, not to mention it
    has less health/environmental hazards.

    Yeah, a lot safer than herbicides like Roundup.

    A lot of things are safer than glyphosphate. Even wearing a Bernie tee
    shirt to a Trump rally.

    I seldom read through all recipes that I post. I just check for its
    Burton factor ... that is, does the title and/or ingredients list hook
    in with the subject of the post. Which lets Nanook quibble with them as
    he did with my BBQ day list .... which I post as traffic builders.

    I don't mind at all. I have learned a lot over the years from everyone
    by hanging out in COOKING.

    So is Zatarian's and Louisana Fish Fry (orange can).

    I know about both of those but have never tried them.

    I use Zatarain's boxed mixes w/extra rice and whatever meat is called
    for fairly often. The included spice mix is sufficient for doubling the servings without doubling the spices. So, when I discovered their spice
    mix as a stand-alone I had to buy a container. I use it interchangeably
    with the green van and the orange can. All of them have slightly different flavour profiles and all are good.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Buttermilk Marinated Southern-Fried Gizzards
    Categories: Offal, Poultry, Chilies, Dairy, Marinades
    Yield: 3 Servings

    MMMMM--------------------------MARINADE-------------------------------
    1 lb Chicken gizzards
    1 sm Onion; chopped coarse
    1 1/2 c Buttermilk

    MMMMM---------------------------TO FRY--------------------------------
    1 1/2 qt (to 2 qt) oil
    1 c All-purpose flour
    2 ts Salt; to taste
    1 ts Cayenne; or more
    1 ts Old Bay, Lawry's, Zatarain's
    - or onion powder
    1 lg Egg; beaten

    More commonly sold than duck gizzards, chicken gizzards
    are dirt-cheap and wholly delicious. I was first
    introduced to the glory of Southern fried chicken
    gizzards at Roscoe's, a chain of chicken-and-waffle
    houses in California. Roscoe's is a classy joint.
    It's a place where you'll never have to worry about
    running out of the whipped butter that accompanies not
    only the waffles but just about everything else on the
    menu. Pats of butter always go on top of the grits,
    which accompany their platter of gizzards, deep-fried
    to perfection in a thin and crisp batter.

    Place the gizzards in a bowl with the onions and pour
    enough buttermilk into the bowl to cover the contents
    entirely. Refrigerate the gizzards for 8 hours, or
    preferably for 24 hours. The gizzards will hold in the
    buttermilk for up to 2 days.

    When you are ready to fry, remove the gizzards from the
    buttermilk and drain them in a colander. They do not have
    to be impeccably dry, just drained of excess buttermilk.
    Cut the gizzards in 1/4" to 1/2" chunks, working around
    and discarding any excess sinew or tendon.

    Mix the flour with salt, cayenne pepper, and seasonings.
    Have the beaten egg ready.

    To fry: Heat the oil to 350+|F/175+|C. When ready to fry,
    dip each piece of gizzard in the egg, and then dredge
    well in the flour. The gizzards must be coated very well
    or else the batter will not be crisp.

    Slip the gizzards into the hot oil and fry for 2 to 3
    minutes, until golden brown and crisp. Drain over a rack
    to get rid of the excess oil.

    Serve immediately, accompanied by grits and collards for
    the full Southern experience.

    Posted by Chichi Wang, August 11, 2009 "You can never be
    surrounded by too many gizzards."

    Chichi Wang took her degree in philosophy, but decided
    that writing about food would be much more fun than
    writing about Plato. She firmly believes in all things
    offal, the importance of reading great books, and the
    necessity of three-hour meals. If she were ever to get
    a tattoo, it would say "Fat is flavor."

    From: http://www.seriouseats.com/recipes

    Uncle Dirty Dave's Archives

    MMMMM

    ... "In the future everyone will be famous for fifteen minutes." -- Andy Warhol ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)