>18g protein per 100g

>18g protein per 100g
This board will shill all kinds of shit and then completely ignore delicious gizzards.

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  1. 2 months ago
    Anonymous

    gizzards have the consistency of pencil erasers crossed with chewing gum

    • 2 months ago
      Anonymous

      you gotta boil them for like 30 minutes and then fry them in a pan with a sauce to make them halfway decent
      not sure how much nutrients are left after all that cooking
      not a fan of gizzards, big fan of chicken hearts

      • 2 months ago
        Anonymous

        Are the hearts really that much better?

        I bought gizzards by accident when I meant to buy hearts and man did I regret buying organ meat.

        • 2 months ago
          Anonymous

          imo the hearts are the best tasting organ by far, not even close
          just get a hot cast iron pan with some beef tallow, give the hearts a good sear on all sides (they will pop and bounce as grease escapes) and then turn the heat down to low after a couple mins of searing, add salt and pepper and dip in ketchup
          frickin delish'
          i can eat a whole pound easily just because they taste so good
          just check to make sure they're cooked through, sometimes with big hearts you should cut them in half and continue cooking
          just make sure they are super fresh, if they are a bit old they can be disgusting, I've seen packs with green areas... also cook them immediately, if they sit in the fridge for a couple days they will smell like farts

          • 2 months ago
            Anonymous

            Will do, thanks

            • 2 months ago
              Anonymous

              no problem
              I think I usually keep them on low for like 5-10 mins after searing them and getting a nice brown crust

  2. 2 months ago
    Anonymous

    Consistency you can stew off. But the sickly taste kills me.

  3. 2 months ago
    Anonymous

    >370mg cholesterol per 100g
    enjoy your heart disease!

    • 2 months ago
      Anonymous

      Not how that works homosexual

      • 2 months ago
        Anonymous

        Oh?

        Do tell. Explain to the class how it works, chud.

        • 2 months ago
          Anonymous

          Cholesterol in food doesn't translate into blood cholesterol. There's plenty of studies

          • 2 months ago
            Anonymous

            that's just plainly false

            for most people, dietary intake of cholesterol affects blood cholesterol to a modest degree, and in 25% of the population, it affects them to a significant degree

            • 2 months ago
              Anonymous

              It really isn't. You're mixing up saturated fat and cholesterol. Saturated fat(which gizzards are high in) increase blood cholesterol and cause heart disease. So you're right about that, just for the wrong reasons.

              • 2 months ago
                Anonymous

                This is also false BTW, saturated fat doesn't cause heart disease

            • 2 months ago
              Anonymous

              there are two types of cholesterol
              one of them is harmless

        • 2 months ago
          Anonymous

          fine I will explain to you

          I cook them up with garlic and onions, salt, pepper

          I eat them, yummy in my tummy. it's what my parents did, and what their parents did.

  4. 2 months ago
    Anonymous

    I thought someone had posted a turd for trolling jannies.

  5. 2 months ago
    Anonymous

    Yeah because it's fricking gross and it pisses minmaxing autists like you off if we don't.
    Go eat your poor food, we'll enjoy the tasty parts only and still outlift you.

  6. 2 months ago
    Anonymous

    I'll just eat chicken thighs because I am not poor and they have more protein

  7. 2 months ago
    Anonymous

    foreskins

  8. 2 months ago
    Anonymous

    >be me
    >buy whatever organs I can
    >heart, liver, gizzard, kidney, chicken feet, hocks, pig feet, pig ears
    >wash them
    >throw them into a pressure cooker set to high for 45 minutes
    >once pressure cooked discard bones, if you used any, and cook on stove top until some of the liquid has reduced then put into a food processor or blender with some butter and blend until you get a smooth paste
    >or separate the bones, save the liquid, chop everything up then mix the chopped up meat with the reserved liquid and store in the fridge
    WA LA you have pate or meat jelly

    • 2 months ago
      Anonymous

      sounds wild
      I'd probably add some fried onions, thyme, paprika, pepper and maybe a touch of honey

      • 2 months ago
        Anonymous

        >adding things which are not protein
        cringe

    • 2 months ago
      Anonymous

      Honestly sounds like the best way to eat all that crap. German liver sausage is good

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