Try it for yourself and don't over cook it, you may be surprised, it is wonderful.  I suggest chicken livers  to get you started. A little salt and lots of pepper on the naked meat before the flour dip.

If you like grilled onions how could you not like this combination?

I don't do organ meats.

Yeah I guess you are not supposed to, but if you only do it a couple times a year, ... like I said, it can be wonderful.

When you cook a turkey don't you even chop up the organ meats for use in the gravy?  Or do you even do turkeys?

We do em at least once a year in the US but I really don't believe in the holiday. I actually eat it a few times a year but often just breast meat that's been sliced and packaged by the local market like chicken parts.

Another thing I really like is fried oysters but they are getting really expensive lately.
 

I don't do organ meats.

I'm not into giblet gravy, however, I'll eat it if it's the only gravy available ...

When you cook a turkey don't you even chop up the organ meats for use in the gravy?  Or do you even do turkeys?

I've never personally cooked a turkey, but I've eaten lots. I think turkey is not as much of a given here in the UK for Christmas dinner, but it is eaten.

But no, I'd never ruin gravy with bits of organ. The way I make gravy is to take the roast out of its pan almost immediately after coming out of the oven, then I dust the pan with cracked black pepper and flour, put it on two burners on the stove, and deglaze with some vinegar or wine while mixing in the flour. Once I have all the fat and crispy bits unstuck from the pan and the mixture is a thick consistency, I add stock (slowly), mixing it as I go, and then reduce it to the consistency I want. No organ nastiness needed!

* Thrash "likes" FAH-Q's post above *

Sounds good.

I don't use the giblets (whatever they are) or heart, but I do like to add the liver and meat stripped off the neck.

I still have two quarts, ok maybe a little over a quart of broth from my turkey last year in the freezer.

I might think about making a soup from that soon.

Any suggestions?

Hmmmm ....
Si???

I'm a big fan of starting soups off by caramelizing a metric fucktonne of onions. Like seriously, way the fuck more onions than seems possible or even like a good idea. Assuming we're talking about a big pot of soup here, I'd dice about 7-8 onions (I like vidalia the best, but white could work too, or even a mixture - I use yellow, white and red onions for one of my onion soups) and chuck 'em into the pot with some olive oil and plenty of salt, put it on a low heat and let 'em sweat, stirring often. At this point I like to add plenty of black pepper and maybe some herbs. Once the mixture is golden brown, I'd add 5-6 cloves of very finely minced garlic. Stir well for a minute or two, so the garlic doesn't burn at all, then add some stock and bring the heat up some. From there, your options are almost limitless. You have the base of a soup that can become whatever you want. Could almost be eaten as is, but will also happily cook for almost any amount of time you need to add whatever else you like.

Do that in a beef broth and you can make French Onion Soup ...
It's one of my favorite soups ....

I ordered a burger recently with grilled onions, I didn't eat it for several hours. It turned to mush before I got to it, I Blame the grilled onions. It would have been much better with raw onions.

I have used onions as a basis with beans many times. But what you are describing Si is hardly a great foundation for various soups.

Like Thrash says it would make a great foundation for onion soup. But I'm not a great fan of onion soup.   

... ahhh, it's one my favs

Hey man, I was asked, I answered.

Well thank you sir, we get so few posts here that any answer is a good answer. I wasn't knocking your technique, it sounds really good for a lot of soups.

I'm debating what to eat before work right now ...

I bought a pack of pork chops tonight but there is too much for one meal so I need to separate them keep one out and freeze the rest.
Can't fix it tonight though I have left over beans with Kielbasa and onions and I don't want them to be left over to long. I hate wasting food.

Wish I had the stuff to make corn bread to go with them ... ah but I don't.

Maybe toast.   

I have an awesome pork recipe I just created the other day .....

Dude tell!

Been having a hard time loading L-G and submitting posts because of server timeouts.

Been doing maintenance?

I had toast with sour cream on them with my beans, it was a pretty good thing.

Hey Dave, I decided to give your French Onion soup another try.

I'll have it for diner tonight and let you know.

I had it with salad, I didn't have stuff to make a sandwich. But I was surprised, I haven't tried it in about 30 years and it was actually pretty damn good.

Told ya!!!

I made oyster stuffing for the first time this year.

It was good ... needed more oysters!

There's always room for more oysters!

I do believe you are correct sir.

.

Uhm ....

Im making a tomato based pork guisado and potatoes, black beans and flour tortillas. saffron rice for those who want rice.