Quote:
Originally Posted by Dodfather
Oh I got the Richard Gere joke! I did mean to applaud your reference but I won't now after such shameful trawling for approval 
Yorkshire pudding is all cooked in the one pan. You part cook the sausages in the pan and then pour the batter over and put it in the oven. The batter then cooks and bubbles up over the sausages, with the time taken to cook the batter finishing off the sausages too.
No gizzards here (unless they have a different name) but we do have chicken livers although you mostly find them made into pate. There's no chicken fried steak either! |
I'm shameless!
So the grease from the meat is what cooks the pudding? Wikipedia kept mentioning drippings from one pan, cooking the batter, in another....
Gizzards are liver's homely cousin! Chewy as a car tire, but mighty tasty!!!! I think I've almost lost a tooth, trying to bite through one! The gizzard is a filter in the digestive tract of a chicken. Yes, sounds disgusting....I don't eat sound, I eat taste!
We make pate from liver, too. But I still like them fried. When we do our Nashville trip, I'll have to take you to my favorite restaurant there, and you can sample mine!
WHAT A PROUD MOMENT IN MY LIFE!!! MY 7000th POST, WAS TALKING ABOUT CHICKEN GIZZARDS, IN THE DINNER THREAD!!!!!