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WildBill wrote:

Carry-a-Kimber wrote:Wings, gizzards, livers, necks, heck even chicken butts and mustard. It's all good.

In fact, I had a dinner of fried chicken livers last night. I never had chicken butts and mustard. I'll have to get them a try.

Count me in for chicken hearts and stomachs. Mom likes livers, necks, feet and rear-ends, but I never did get the taste for liver of any kind (except maybe real foie gras) and necks, feet and booties are too bony for me (although I do like the texture and taste of chicken feet, depending on the preparation/sauce). Ate more than my share of wings as a poor university student.

I've traveled many times to Asia and eaten pretty much everything put in front of me except brains. Probably the biggest pleasant surprise was pig ears and pig stomach. Never did get offered a snout. Rare that anything was not good enough for seconds... That's a pretty short list... Natto(Japan), Chotofu (same/similar thing from China)... Durian... Mostly stuff that stinks too bad to bother eating.

Smell is probably why I prefer collard and mustard greens to turnip greens.

This thread is getting me hungry.

WildBill wrote:

Dave2 wrote:

WildBill wrote:Back to wings. The whole concept of "boneless" wings is funny to me.

I'd like to try boneless chicken "wings" that were cooked with the meat still on the bone. I'm not sure how that'd work... Bone-in tastes better, but I really hate having to chew around bones/gristle/cartilage, and having the whole thing coated in sauce makes them really messy eats (which sucks when you need to eat and work at the same time).

I have never tried them, but I think boneless wings are just strips of chicken breast cooked and then have the sauce added later.

They're usually just oversized nuggets with buffalo sauce either in the breading or served on the side. Meat cooked with the bones in usually tastes better (I think it's the collagen), but you can't do the forming process after the meat's cooked so you'd end up with mostly chicken bits (which is fine for gravy) and a few longer strips (which is fine for a salad), but not so much for anything approaching an entree.

RoyGBiv wrote:

WildBill wrote:

Carry-a-Kimber wrote:Wings, gizzards, livers, necks, heck even chicken butts and mustard. It's all good.

In fact, I had a dinner of fried chicken livers last night. I never had chicken butts and mustard. I'll have to get them a try.

Count me in for chicken hearts and stomachs. Mom likes livers, necks, feet and rear-ends, but I never did get the taste for liver of any kind (except maybe real foie gras) and necks, feet and booties are too bony for me (although I do like the texture and taste of chicken feet, depending on the preparation/sauce). Ate more than my share of wings as a poor university student.

I've traveled many times to Asia and eaten pretty much everything put in front of me except brains. Probably the biggest pleasant surprise was pig ears and pig stomach. Never did get offered a snout. Rare that anything was not good enough for seconds... That's a pretty short list... Natto(Japan), Chotofu (same/similar thing from China)... Durian... Mostly stuff that stinks too bad to bother eating.

Smell is probably why I prefer collard and mustard greens to turnip greens.

This thread is getting me hungry.

I got offered some pigs ears at a restaurant in Kuala Lumpur. My [Japanese] guests kind of dared me to try it along with the tail. To me it was just like eating cracklins.

They don't want my money is all I have to say. The rest of this thread just made me hungry!