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  • I was on a hunt for gizzards today. I have yet to find any as good as I can get in many places in Louisiana. A good fried gizzard to me has the sinew from the rock pouch removed (that tough gristle part you are eating which ruins the experience) it has been parboiled, then lightly breaded and fried. It should be soft to the point you can pull the meat apart with your fingers easily, moist, and have a medium offal flavor to it. When or if you ever find a person or restaurant like that befriend that person or bookmark that restaurant. Now, here is my experience with Bushs gizzards and livers. The livers were over fried. Not to the point they were dust, but about 25% over fried. The batter on both the liver and gizzards was nice and just enough crisp, had a decent flavor to it but was extremely salty. The livers had a light to medium offal flavor, sadly as stated they were over fried so not very good. Had they been cooked properly that would have actually been fabulous, minus the extreme saltiness. The gizzards did not have the rock pouch lining removed. Yes, that is the hard gristle texture you are eating in the middle of the gizzard when not removed. The gizzards were actually fried to exact perfection for the ones I had, they had a light to very low medium offal flavor. Salty as well. But the gristle center ruined the experience. Now frying to perfection doesn't mean they weren't chewy. They indeed were lightly chewy but not horrible at all. Had the center portion been removed I would have given them a 6 out of 10. They may have been parboiled, but if so certainly not long enough. Decent in a pinch especially if you cut the center part out. This review is based solely on the food itself and nothing else.
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