Friends were coming to hang out for the afternoon and dinner, bringing
their 10-year old boy. Among other things I served dirty rice. The
kid loved it and loved the name and then wanted to know more about
it. I explained chicken livers and gizzards but didn't have any more
to show him, so got on the net looking for recipes and pictures.
Found a good version and some small pictures, essentially the same as
mine, he
http://www.cookingforengineers.com/r...147/Dirty-Rice

This is a pretty well done cooking website, displaying a consistent
willingness to address hows and whys (techniques) as well as what
(recipes). Worth looking around. He uses a neat recipe format that I
haven't seen before, maybe he developed it. I can't describe it, just
take a look. -aem

aem wrote:
> Friends were coming to hang out for the afternoon and dinner, bringing
> their 10-year old boy. Among other things I served dirty rice. The
> kid loved it and loved the name and then wanted to know more about
> it. I explained chicken livers and gizzards but didn't have any more
> to show him, so got on the net looking for recipes and pictures.
> Found a good version and some small pictures, essentially the same as
> mine, he
> http://www.cookingforengineers.com/r...147/Dirty-Rice
>
> This is a pretty well done cooking website, displaying a consistent
> willingness to address hows and whys (techniques) as well as what
> (recipes). Worth looking around. He uses a neat recipe format that I
> haven't seen before, maybe he developed it. I can't describe it, just
> take a look. -aem

I've had CFE bookmarked for several years, he is consistent in his
analysis of the dishes he writes about. Very few of the people here in
SW Louisiana still make dirty rice with livers and gizzards, hard to
find ingredients anymore. Most dirty rice here now is made with ground
beef or pork, occasionally ground chicken. It's still tasty no matter
what it's made with.

George, not an engineer but supervised a lot of them over the years

On May 11, 11:10*am, George Shirley > wrote:
>
> I've had CFE bookmarked for several years, he is consistent in his
> analysis of the dishes he writes about. Very few of the people here in
> SW Louisiana still make dirty rice with livers and gizzards, hard to
> find ingredients anymore. Most dirty rice here now is made with ground
> beef or pork, occasionally ground chicken. It's still tasty no matter
> what it's made with.
>
I don't doubt that some folks would prefer other meats, but not me.
It's some other rice dish, no longer dirty rice if you do, afaic.
I've looked at the website off and on for quite a while but haven't
got through the whole thing yet. He seems pretty sensible to me. -aem

George Shirley wrote:

> Very few of the people here in
> SW Louisiana still make dirty rice with livers and gizzards, hard to
> find ingredients anymore.

I can get livers, gizzards and hearts at most any grocer in Austin.

-sw

In article >,
Sqwertz > wrote:

> George Shirley wrote:
>
> > Very few of the people here in
> > SW Louisiana still make dirty rice with livers and gizzards, hard to
> > find ingredients anymore.
>
> I can get livers, gizzards and hearts at most any grocer in Austin.
>
> -sw

Where are you getting Hearts? I've only ever seen them at Fiesta or MT.
HEB (at least locally) does not carry chicken hearts. But they do carry
beef heart.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:

> Where are you getting Hearts? I've only ever seen them at Fiesta or MT.
> HEB (at least locally) does not carry chicken hearts. But they do carry
> beef heart.

Central Market, of all places, has them all the time for $.89/lb. And
then some of the third-world HEB's have them in stock most of the time.

-sw

In article >,
Sqwertz > wrote:

> Omelet wrote:
>
> > Where are you getting Hearts? I've only ever seen them at Fiesta or MT.
> > HEB (at least locally) does not carry chicken hearts. But they do carry
> > beef heart.
>
> Central Market, of all places, has them all the time for $.89/lb. And
> then some of the third-world HEB's have them in stock most of the time.
>
> -sw

That's a helluva price, and I love chicken hearts. I'll have to watch
for that, thanks!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

HEB carried these organ meats 2 months ago. Now i cant find them anywhere

What store in Austin sell chicken gizzards, hearts and liver. I make my own dogfood and these organ meats arent anywhere??? Why?

wrote:

> What store in Austin sell chicken gizzards, hearts and liver. I make
> my own dogfood and these organ meats arent anywhere??? Why?

Check Hispanic markets.

Sqwertz wrote:

> On Fri, 3 Jul 2020 12:03:24 -0700 (PDT), wrote:
>
> > What store in Austin sell chicken gizzards, hearts and liver. I
> > make my own dogfood and these organ meats arent anywhere??? Why?
>
> Most of the third-world HEB's (7th Street, Runderg, etc...) carry at
> least hearts and livers, gizzards are come and go. If you talk to
> the meat guy he can make sure he has them when you come in and give
> you a bulk pricing since they're usually packaged in 1-lb trays
> (livers are in the small tubs).
>
> There's also Lone Star Meats and East Poultry. Can't miss the Big
> Chicken hanging over the sidewalk.
>
> -sw

Umm, HEB isn't 3rd world. It's a fairly upscale Texas market, or was
when I lived there for 3 years.

On 7/3/2020 10:14 PM, cshenk wrote:
> Sqwertz wrote:
>
>> On Fri, 3 Jul 2020 12:03:24 -0700 (PDT), wrote:
>>
>>> What store in Austin sell chicken gizzards, hearts and liver. I
>>> make my own dogfood and these organ meats arent anywhere??? Why?
>>
>> Most of the third-world HEB's (7th Street, Runderg, etc...) carry at
>> least hearts and livers, gizzards are come and go. If you talk to
>> the meat guy he can make sure he has them when you come in and give
>> you a bulk pricing since they're usually packaged in 1-lb trays
>> (livers are in the small tubs).
>>
>> There's also Lone Star Meats and East Poultry. Can't miss the Big
>> Chicken hanging over the sidewalk.
>>
>> -sw
>
> Umm, HEB isn't 3rd world. It's a fairly upscale Texas market, or was
> when I lived there for 3 years.
>
But if they are in a 3rd world location they carry the ethnic foods the
neighborhood wants. I've seen that in Walmart too.

Sqwertz wrote:

> On Fri, 03 Jul 2020 21:14:45 -0500, cshenk wrote:
>
> > Sqwertz wrote:
> >
> >> On Fri, 3 Jul 2020 12:03:24 -0700 (PDT), wrote:
> >>
> >>> What store in Austin sell chicken gizzards, hearts and liver. I
> >>> make my own dogfood and these organ meats arent anywhere??? Why?
> >>
> >> Most of the third-world HEB's (7th Street, Runderg, etc...) carry
> at >> least hearts and livers, gizzards are come and go. If you talk
> to >> the meat guy he can make sure he has them when you come in and
> give >> you a bulk pricing since they're usually packaged in 1-lb
> trays >> (livers are in the small tubs).
> >>
> >> There's also Lone Star Meats and East Poultry. Can't miss the Big
> >> Chicken hanging over the sidewalk.
> >>
> >> -sw
> >
> > Umm, HEB isn't 3rd world. It's a fairly upscale Texas market, or
> > was when I lived there for 3 years.
>
> <yawn> HEB is not upscale, maybe for a hillbilly like you its
> upscale. Central Market is their upscale offering. And HEB's are
> different in each part of the city, which is why some are referred
> to as third-world HEB's. I named four of them specifically, two
> first world and two third-worlds.
>
> Don't be trying to educate me on a chain a grocery stores I shop at
> twice weekly for 20 years. Tell me which ones you shopped at and
> I'll rate them for you.
>
> -sw

Steve, I haven't lived there since 1986. Universal City, just outside
San Antonio. Just off the main drag to Randolf AFB. HEB was fairly
new I think then? 1983-1986. Google maps tells me it might be a
'Planet Fitness' now.

George Shirley wrote:
> Very few of the people here in
> SW Louisiana still make dirty rice with livers and gizzards, hard to
> find ingredients anymore.

Are you referring to the minority side of town? Are you sure?

wrote in message
...

George Shirley wrote:
> Very few of the people here in
> SW Louisiana still make dirty rice with livers and gizzards, hard to
> find ingredients anymore.

Are you referring to the minority side of town? Are you sure?

====

s George Shirley??? Is that is really you?? If so, I am thrilled to see
you!!!

Ophelia


wrote in message
...
- show quoted text -
====

s George Shirley??? Is that is really you?? If so, I am thrilled to see
you!!!
€”€”€”€”€”€”€”€”€”€”€”-

Sad to say George Shirley passed away
a few months ago. I always read his
wonderful advice of rec.food.preserving
and that is how I know. He was a great
guy always willing to share his vast
knowledge.

Nellie

"Nellie" wrote in message
...

Ophelia


wrote in message
...
- show quoted text -
====

s George Shirley??? Is that is really you?? If so, I am thrilled to see
you!!!
€”€”€”€”€”€”€”€”€”€”€”-

Sad to say George Shirley passed away
a few months ago. I always read his
wonderful advice of rec.food.preserving
and that is how I know. He was a great
guy always willing to share his vast
knowledge.

Nellie

====

Thank you, Nellie(( Yes, he was a great cook and shared a lot with me
back in the day(((

In article
>,
aem > wrote:

> (recipes). Worth looking around. He uses a neat recipe format that I
> haven't seen before, maybe he developed it. I can't describe it, just
> take a look. -aem

Oy, the ads!
HWSRN said "That's the way an engineer would do it on a spreadsheet."
I am so not accustomed to that format that it's difficult for me to
track with it. Like most things, I could probably get used to it, but I
don't want to. :-0\ The guy's been around with that site for a
long time.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On May 12, 7:31*am, Melba's Jammin' >
wrote:
> > *aem > wrote:
> > (recipes). *Worth looking around. *He uses a neat recipe format that I
> > haven't seen before, maybe he developed it. *I can't describe it, just
> > take a look. * -aem
>
> Oy, the ads! *
> HWSRN said "That's the way an engineer would do it on a spreadsheet."
> I am so not accustomed to that format that it's difficult for me to
> track with it. *Like most things, I could probably get used to it, but I
> don't want to. *:-0\ * * *The guy's been around with that site for a
> long time.
>
It is different, and the traditional format doesn't really need
changing. Still, I think it's a pretty ingenious way to link
ingredients with what you do with them. -aem