I was driving home the other day, and passed this truck:
I know it's a crappy picture and you can't tell what he's hauling, so I'll just tell you what it is.
Jugs and jugs of milk. I'm not sure what he was planning to do with it, but if you see a really great sale on milk somewhere in upstate NY over the next couple of days, I'd probably pass.
Chicken Gizzards & Hearts? Why?
There has to be a cook or three out there reading this right now, so riddle me this: What does one actually do with gizzards and hearts? I'm guessing that you don't deep fry them and eat them like juicy little tater tots, and I'm pretty sure you probably aren't supposed to boil them and then toss them lightly with angel hair pasta and olive oil.
As far as I can tell, the only possible use for these things would be to give them to your kid on Halloween so he can chuck them at girls and stuff them in mailboxes. Yes, I would be a bad parent, but that's beside the point.
So it's up to you, gourmet chefs of the world. Tell me what's up with these things. And while you're at it, please explain to me the allure of head cheese. Thank you.