NOW LIVE! Today's the day you meet your new best friend. You don’t have to leave Wolfy behind... In 'Pets & Sidekicks' your companions level up with you!

Reply to thread

Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9492493" data-attributes="member: 19675"><img src="https://i.imgur.com/sRR8T4Y.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" />This week, a cousin of mine (who is staying with us 4 days a week for a job) figured out that Chicken Express sold fried chicken livers and gizzards.  We decided to get a small order of each to try out, along with the other food we were getting for the household.There were several sauce options; we chose Buffalo.When we got home, we realized they’d given us LARGE orders of both.  (My receipt showed the correct order & price.)  So we had a massive surplus to work with.FORTUNATELY, they were actually pretty decent, even though the Buffalo sauce was just…OK.  But we still had.  So.  Many.  So I’ve been experimenting with them.Earlier this week, I took some of the fried liver and made a sandwich using caramelized onion cheddar- essentially having a liver & onion sandwich.  It was pretty good.But tonight, I tossed some fried gizzards in my French-fry Dipping Sauce (see below) before warming them in the toaster oven, and served it with a small side salad.  And this was the best iteration of all.  By tossing the gizzards in the sauce before putting them in the toaster oven to reheat, the sauce dried into a glaze, and the batter retained its crunchy consistency.  If/when I get CE’s liver or gizzards again, I’m using my homemade sauce on them.*****FRENCH-FRY DIPPING SAUCEMix equal parts A1 steak sauce with yellow mustard.  Add Tabasco and black pepper to desired heat level.*****I came up with this mix in the late 1980s, when my college grill’s fries inexplicably stopped being “greasy” enough for seasoning to stick to them.  No matter how much salt & pepper you used, they just tasted unseasoned.  You could see the salt crystals bouncing off.So to SEASON your fries, you needed to DIP them in something…and I was tired of ketchup.  So I experimented a bit and came up with this.  Obviously it worked on more than just fries, but I named it because of its original purpose.I’ve tried this with other steak sauces, and it works just fine.  But A1 remains my favorite.</blockquote>

Verification