My mom would make delicious gizzard soup. The cooked gizzards looked like barbells. Before I ate, I removed the cooked gizzards to a plate and just cut the connective tissue out. It left two nice morsels of meat that went back in the soup. It only took once for me to bite into the hard cooked connective tissue to get a gag response. I'm glad I'm not the only one who prefers the meat clean. 👍🏻

I make with a splash of Good Beer and chopped jalapeno... sehr gut

I watched this when it was new i have not unsubscribed. Hope all is good.

I’ll have to try these 🙏🏼👍

Just made it your way…AMAZING!!!

3 🤭

Livvizz..You must be from Boston

They had fresh hams on sale for $2.29/lb at my favorite, local, meat/produce market but they were sold out so I'm not making one tomorrow as I planned. My Mom used to make a fresh ham about every 5 or 6 weeks when I was growing up. Always loved it!!!

I don't know if you read comments, or still keep up with this account but this recipe is the absolute best. I cook a lot of Mexican food because of my background and have been trying to delve into other flavors over the past couple of years and my husband absolutely loves it when I make this. Your layering of flavors and patience with the meal is phenomenal. I always come back to this recipe every time I cook it, and your explanation and step by step process is something I love. Thank you so much for sharing this on the internet. <3

I wouldn't make this without mushrooms, herbs and paprika for sure. This recipe is extremely plain! I don't bother toasting the groats w/ egg either. It's not necessary and I hate that eggy smell. You can toast them dry and they don't stick together. Also, I use butter instead of schmaltz. "Horses for courses" as they say.

Sorry, to much binding ingredients and LEMON JUICE?!? NO, sorry

Freezing these shelled halves is a good way to preserve chestnuts through the fall and winter. Then prepare for final recipes. The traditional fresh-roasting in the shell for one-by-one eating is intense (also various methods) but awesome!

Wow!!!

You sure dirty a lot of dishes while cooking. Justin didn't make a meas

When people watch people make food we usually like to see the person taste the food

Patented? Surely you jest! My Grandma made gravy that way as did my mother and so do I! I am 75! Mine simmered all day. If there wasn’t at least 6 qt of gravy the family would raise hell!

Chef Bart Dude... had never seen 'em done that way. Amazing! 🍸👍

Or even corn syrup mn

Fock that some sweet mowy fish. your done

Dolly that shiet up withom blue berries and some wip cream oh man

Where the hell is the written recipe? Too lazy to type it out?

Grill-Hill-Dad energy coming off this man, i love him so much

I enjoyed your video. I have no doubt that you know more than me about cooking but I think you are ‘pre-cooking’ parts of your batter in the microwave, perhaps better to use melted butter.

mmmmm... wonderful recipe with great tips to incorporate...

omg! the aroma is scrumptious... tyfs

I remember Justin Wilson on PBS as a kid. I'm from the deep south, I love gizzards! We boil them to death...like 3 hrs with cajun/creole seasoning...then let them soak for a bit.. then bread in flour, fry, and eat. We usually eat them with Crystals or Louisiana hot sauce. Yumm.❤

I'm going to try this recipe. Thanks!

Are you cooking for an army?? That is a whole lot of ingredients!!!

Could have rinsed out those tomato cans with the remaining stock, and got a bit more flavor. BTW.....did the fat congeal on top of the soup after a night in the fridge?

horror vibes

"Chef Bart," we positively love your gravy recipe! We have been using it for years along with your wonderful dressing recipe. Just ignore those nasty naysayers in the comments section. They obviously are unhappy people who have nothing better to do with their time than to criticize those who are more accomplished than themselves. Happy Thanksgiving! Hope you and your family are well!

Weird ingredient ... lemon Juice???? This is the first I've heard of this. I'm Mexican and 76 years old but I would NEVER think of adding cilantro to the mix. That would also be weird. So many versions but Jewish latkes is the version I love the most.

Pretty easy by the look of it, I’ll give it a go.

I feel like this guy has gotten away with murder.... More than once. Too much cornstarch, bet this is why finished gravy was not shown lol

Not sure why you wipe up and then toss whatever you've cleaned up INTO the mixture! UGH!!!

I am used to hand grating the potatoes - those long strings aren't how my mom made them - she's from Lithuania. BUT my hands are getting too weak to hand grate so much figure out a blender-way. Oy vey! My mom also added maybe a teaspoon of white vinegar to the potatoes and they stayed white! An egg, grated onion, some flour, salt/pepper, and have never ever heard complaints from anyone eating my latkes. I love them with sour cream, sometimes with applesauce, and love them cold the next day!

My favourite soup! You make it like my grandmother did! New sub!

=] EXCITED TO TRY THESE. BUT SHEWWWW DOES IT REALLY TAKE A 1/4 CUP OF SALT. THATS ALOT OF SALT. BUT ALSO YOU MADE ALOT...THANK YOU BUDDY IM BUYING THE SHREDDER THING AND IM MAKING THEM!!!!

I have an old newspaper clipping, probably from the 70s, of recipes by "Fannie Fertik". One is a brownie recipe, and that is why I kept it. Another is called "Kasha and Bow-ties", made pretty much like this, and another called Kasha Varnitches, which is made with broad noodles, onions, chicken fat, kasha, pepper and salt. Seemed very strange eats to me, that is why I looked it up to see if people made it the same way today. I would use butter.

That’s not cleaning. It’s called wasteful!!

Us Aliens have Chestnuts With Barbecued Humans

Has this been done on on a Traeger ?

Thank you, i haven’t had c. Liver pate for at least 20 years, my kitchen smells AMAZING!

one of my favorite jewish meals my dad makes it all the time and its delicious

Looks so good for a cold day! I’m making my grocery list to make it! Thanks chef!

Now that is old school labor of love cooking if I ever did see it! Thank you, for sharing this. I for one really appreciate your time and filming. GOD bless you chef!

Hello friend,,, how are you today?? I am happy with your content you always have the new inspiration and i am always stay connected with you.greetings from #smwchanel🙏🙏🙏🙏

Love chicken pate on bread

I did all of that lol I always trim it.. You don’t wanna be chewing tissue all day 🤦🏾‍♀️ It is very worth it

💙👍🏼