It's been a while. I've still been looking up stuff, but not blogging about it. Somehow it seems like too much trouble. I think it's time to re-commit to the commitment of, um. That thing, I don't know.
Anyway, tonight I finally found out what a giblet it. At the Preston Market, I buy chicken livers, chicken hearts, chicken necks, and giblets. Our cats eat them with delight (it's really gross to watch).
I've been wondering what a giblet is and does. It's kind of dense and really fibrous. Wikipedia tells me that what I see called a giblet is actually a gizzard. It's the part that a chicken uses for chewing. So now I know.
Also, tonight I was reading a blog post by Chris Onstad (creator of Achewood) in which he mentioned the word omekase. Turns out that this word implies a deeply cool Japanese tradition of asking the chef to prepare whatever they like, at the price they choose. Sounds like a gamble I need to try! I wonder if Japanese restaurants in Melbourne would do this. I wonder if a gaijin with no Japanese language skills can even make this happen...
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