Offal is not so awful
Thanksgiving has come and gone and I had the opportunity prepare the offal of the bird all by my lonesome. The results were, dare I say, spectacular.
After braising the gizzard, kidneys, heart, and liver at Thanksgiving dinner in a wonderful spice concoction of tandoori powder, garlic salt, black pepper, and the offal’s natural juices, I am prepared to say that offal is wonderful.
By the way, any maybe not that surprisingly, there is a wonderfully comprehensive entry on offal in Wikipedia. I take this single-sentence excerpt from that entry:
Fried-brain sandwiches are a specialty in the Ohio River Valley.
Really? Perhaps it is time for a road trip.