I'm with @erik catfish are awesome!!! Now if you want to see something entertaining sit me down in front of a plate of fresh fried chicken livers... whoooooie! I get to snort'n and snarling at onlookers.... yum
I swear no one orders catfish more than I do when I go out. If it is a special on the menu I am ordering it. 'Nuff said.
I have a buddy opening up a brand spankin new BBQ restaurant, Deep South Arkansas. He tells me that everyday, some new towns folk ask him if he will serve catfish. That stuff sells itself!
I love car camping with my buddy because he always brings/makes great food. Chicken wings with some kind of Bosnian seasoning and filet mignon. It was a great lunch!
not one damn restaurant in BC Canada serves catfish. There WAS one on Cambie St in Vancouver BC, but it lasted like 2 months..... argh!
Did the cast iron thread totally die with the old forum, or are my searching skills just that bad? For some reason, I thought there was one started here but I sure as heck can't find it... *Edit...nevermind. Found it in the forum "safe" zone. http://eseeknives.com/forums/index.php?threads/cast-iron-revisited.112/
I've wondered about trying that with it. Older locals always tell me to try smoked alligator gar, but I can't get passed how bad they stink.
I've heard with gar you only want to eat the backstrap -- and it needs to soak overnight in beer or milk
Memphis blues. Except catfish is inferior to everything else they have (with the exception of salad).
I'm late to the party on this. Chicken hearts are the sh*t. One of my favorite snacks. Just a simple bread and fry and then sprinkle with salt. They have all the flavor they need. I like gizzards too, but that takes a special kind of texture tolerance. I'll have to do a little write up next time I spot some. Hearts of all kinds are awesome. So are tongues. Fish liver though is the grossest thing I ever tried to eat and about the only thing that would take serious convincing to get me to try again.
Heart is good stuff. Most hearts have a similar taste, but texture is same. Sliced, sauteed with fresh garlic, squeeze of lime, salt and pepper is a great dish as well! If you have ever had Abalone (delicious stuff), it's very similar in texture to heart.
When it comes to different cuisines and the food you like texture really counts for something. On a similar topic, I think to a large degree most of us cook and eat the same old same old. No surprise but as I've gotten older I've become a little more adventurous and sometimes with some really good luck on finding a new dish or a new restaurant. Too often I go into one of my regular restaurants and order the same thing I always get. Lately, I've been paying more attention to the daily specials and often trying it. Mostly, I've liked what I got. And then again maybe I just like to eat too damn much.
Growing up in the '80s when duck limits were 3 per person per day we started shooting more coots because you could shoot 15 of them per day. Not the greatest tasting game bird as far as the breast meat or legs are concerned, but the gizzards are enormous for the size of the bird so we made gizzard and oyster gumbo with them. It became a camp tradition when I was a teenager.