It seems I have something in common with Mudede. I loooove fried chicken gizzards drenched in hot sauce... But I had no idea where to get them in Seattle.

Thanks, Charles.

gizzards, catfish, garlic wings. cold beer. the shell station is an island of delights and the 5th or so element of seattle hiphop.

I know everybody probably knows, but the catfish at that Shell is fricking DELICIOUS... (I'm too "chicken" to try the gizzards)

Ezell's has gizzards, but you have to buy a half pound, which is kind of a lot. The chicken place near the pig in the pike place market has really good gizzards for a good price.

Oh my gawwwwwwwwwwwd this is bad news. I learned to love gizzards when I was feeling adventurous at 18, on my first of many roadtrips from Missoula to Seattle. At the St Regis gift store/convenie are chicken gizzards. From first bite it was love. I thought it was the only place I'd ever see gizzards, to be honest.

Not so, thankfully! My folks have a cabin on Whidbey, and every Saturday in the Summer there is a gas station near freeland that offers chicken gizzards and dutifully I indulge every time I'm there.

With this article, I am worried for myself- all of my friends are digusted with my fondness (I do exclaim it loudly at times, I must admit) but I will be going to Beacon Hill tonight.

GIZZARDS!!!

Check out the gizzards before they get to the gas station: http://www.youtube.com/watch?v=vCuYGSfMT…

"These days, chemicals are used to preserve beer, and hops are added only for the bitter taste."

Nope. Beer is still preserved the way it always has been - alcohol and hops.

@7, if this is wrong, then a person who wrote a PhD on hops production in the 19th century, david harvey, is completely bonkers.

No one dare contradict the Stranger's Renaissance Negro!

@8 my comment is on modern beer - what chemicals do you suggest replace the preservative effects of hops and alcohol?

Yeah. Brewer here. What ominous "chemicals" do you refer to? Water is a chemical. The complex proteins and various sugars present in beer are chemicals. Hop acids are chemicals. Ethanol is a chemical. Nothing against the important and legitimately interesting social science contributions of Mr Harvey's PhD thesis fifty years ago regarding hop economics three hundred years ago, but modern beer, particularly industrial lager, is preserved via fining with naturally derived agents, pasteurization, filtration, centrifugation, ultra-violet light, etc., but it also comes down to refrigeration, alcohol, and iso-alpha and beta acids imparted from hops. It isn't really hoppy because post-prohibition industrial consolidation created beer for the lowest common denominator sold mainly by marketing image, lifestyle branding, and conspicuous consumption - American Light Lager. From a marxist perspective I find that a far more interesting story.

But, agreed, chicken gizzards are delicious.

If you've ever been poor chicken gizzards are among the things you've eaten. When we were kids my mom would serve these. Some other treats we had were beef heart, beef and pork liver, beef and lamb kidneys as well as beef tripe.

I thought that Joyce quote sounded familiar.

@12 A few of these might be under the generally accepted definition of "chemical." Esp. PVPP, "a highly cross-linked modification of polyvinylpyrrolidone (PVP)."

from wiki for finings:
Historically, various substances such as egg whites, blood, milk, fish swim bladder derivatives, and Irish moss have been used as finings. These are still used by some producers, but more modern substances have also been introduced and are more widely used, including isinglass, bentonite, gelatin, casein, carrageenan, alginate, diatomaceous earth, pectinase, pectolase, PVPP (Polyclar), kieselsol (colloidal silica), copper sulfate, dried albumen, hydrated yeast, and activated carbon.

@12, i regret using the word chemicals. i forgot it's so loaded. i should have used processes. but to me, as you point out, it comes done to this or that chemical.

Sorry Charles, but in Germany we even have a "Reinheits Gesetz" (purity law) on the books to preserve the integrity of beer. Absolutely NO chemicals in our beer.

Gizzards do not have "an unpleasant taste." The writer could certainly come up with something more descriptive than "unpleasant." Gizzard flavor is very close to the flavor of hearts, which you can also get at the Market, as mentioned below. Even "strong meat flavor" or even "gamey" would be a little less judgmental. Maybe you're just trying to keep them from getting too popular. The article should also have pointed out that larger gizzards are better flavored and that duck, pheasant and turkey gizzards are also excellent They are a great food that were prized by chicken-raising subsistence farmers throughout the midwest, especially during the Depression. The best gizzards and hearts are found in the back streets of Taipei or Hong Kong. The restaurants and shops that specialize in these delicacies also have hearts and organs from other animals.

I wish you would have had me sign up before writing the comment. The gist of it was that gizzards do not taste "unpleasant." I don't eat or drink things that taste "unpleasant" and I would expect the reviewer to tell me that the food at a restaurant was unpleasant. And they don't have a "tang" either, which is why lots of people use hot sauce. The writer also should have mentioned that chicken hearts are also a great snack, and that duck, goose and turkey hearts and gizzards are great - like beef, horse , deer and other animals' insides. The best of these foods are found on back streets of cities like Taipei, Shanghai and Hong Kong. The shops that specialize in these often have numerous kinds of animal internal organs, including kidneys, stomachs, sometimes brains, and sometimes intestines.

Sorry. I feel like Emily Litella. Never mind.