love chicken gizzards but only had them cooked with different asian flavors. i will have to try this out one day! also love the texture and crunch so not sure how i feel about the vinegar note.

During a 5 yr stint in the deep south I was offered this and not informed what it was. Was almost a day I left sick. Cannot say anything was wrong with it, just the taste followed by what its made from made me lose it.

I am game for trying anything once, but the idea of tasting something that could be tasting me back.....

Last night I made this weird chicken recipe which involves semi-deboning a whole chicken and then pan-frying it in its own rendered fat. It came out pretty much as described - perfectly crispy skin and juicy meat, recommend giving it a try. One minor issue I had was that it was more difficult to hit the right internal temperature / skin crispiness level with a nearly 5 lb chicken so next time I attempt this I'm definitely going to see if I can find something closer to 3 lbs.

I tried something new, tabadirt / abadir / medfouna (or "Moroccan calzone" after my family gave up pronouncing any of those names correctly). Picture related:

...or at least what's left of it, the folks here devoured it.

If you actually like that tougher texture, then skip the vinegar. Or only add it near the end, for flavour.

My sides went into orbit. But hey, it tastes great with some mashed potatoes.

That looks slick! 10 out of 10!

I just made some burning love for dinner. It's easy to make and doesn't require a lot of ingredients. But the slower you cook it the better it becomes in my opinion.

https://nordicfoodliving.com/danish-burning-love-braendende-kaerlighed/

That looks awesome.

Also thanks for the tip!

This is a recipe for eggy dirty rice that I've put together through a bit of trial and error. It isn't real New Orleans dirty rice, but if you add the right Cajun seasonings you can get pretty close.

If you do it my way, you'll get Three Mile Island dirty rice instead.

ingredients

• 2½ cups of water

• ½ cup of long-grain white rice

• 2 eggs

• 2 tbsp curry powder

• 2 tsp of parsley

• 1 tsp salt

• ½ cup shredded cheese

• other meat, vegetables, and seasonings as desired

instructions

Cooking time will vary according to climate and elevation. The meat and vegetables you add may also change your cooking time, as will the use of brown rice instead of white.

1. Place all ingredients except cheese in a large saucepan and bring to boiling.

2. Stir until everything is thoroughly mixed.

3. Once the water is boiling, reduce heat to minimum and simmer for at least 10-15 minutes.

4. Once most of the water is boiled away, add cheese and stir.

5. Once cheese is melted, turn off the heat and serve.

(Or just throw everything into an Instant Pot, set it to high pressure for 5 minutes, and let the steam bleed off on its own.)

This recipe serves two by default. You should be able to scale it to additional guests by adding a cup of water and a ¼ cup of rice per person.

Made an awesome sheet pan Greek chicken and potatoes meal.

https://www.recipesbyanne.com/recipe/sheet-pan-greek-chicken-and-potatoes/

I'm not the greatest at cooking and was surprised that it turned out as well as it did. Makes a perfect lunch.

I also enjoy making egg bites that put Starbuck's ones to shame.

Recipe:

• 8 eggs

• 1 & 1/2 cups cottage cheese

• 1 crank on your salt shaker

• microwavable breakfast sausages. Yknow the little ones like from jimmy dean or whatever, turkey ones work great as well.

• shredded chedder cheese.

Blend your eggs, cottage cheese, and salt all together. Spray down a silicone muffin tray and add a lil cheese in each. After cooking to package directions, dice the sausage and evening distribute it in the tray.

pour in the egg mixture and bake for 30 min at 350F. let them sit for a bit after baking. Two of these keep me going without having to snack and whatnot until lunch.