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Thread: Cooking?/Eating In?/Eating Out?

  1. #1781
    PSU Member Scottishgaucho's Avatar
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    Quote Originally Posted by plugugly View Post
    Honest answer....no, we is not lower clarss.

  2. #1782
    PSU Member allyby's Avatar
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    Fried Lamb's Liver and Onions with Chips tonight, not had this for ages.
    Last edited by allyby; 02-22-2021 at 19:13.

  3. #1783
    PSU Member Scottishgaucho's Avatar
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    Quote Originally Posted by allyby View Post
    Fried Lamb's Liver and Onions with Chips tonight, not had this for ages.
    Used to like that Ally however it's been years and years since I had it I'm not so sure I'd like it now. The wife couldn't believe I used to gladly eat it. Tonight I'm having the last bit of salmon I have left. This piece is the biggest so I decided to cut it in two and cook it two ways. One piece poached the other fried....haven't had fried salmon in ages.

  4. #1784
    PSU Member plugugly's Avatar
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    Quote Originally Posted by allyby View Post
    Fried Lamb's Liver and Onions with Chips tonight, not had this for ages.
    Bet it was good, Ally!

    The non-offal-eaters don't know what they are missing.

    It's a while since I had Brit-style liver and onions (with mash and onion gravy), but I still remember the smell of the onions frying...lovely!

    Apart from foie gras, my favourite liver dish these days is lightly-fried (med-rare) calf's liver done the Italian way.

  5. #1785
    PSU Member allyby's Avatar
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    Quote Originally Posted by plugugly View Post
    Bet it was good, Ally!

    The non-offal-eaters don't know what they are missing.

    It's a while since I had Brit-style liver and onions (with mash and onion gravy), but I still remember the smell of the onions frying...lovely!

    Apart from foie gras, my favourite liver dish these days is lightly-fried (med-rare) calf's liver done the Italian way.
    Really good Chris, I remember my mum used to cook liver for ages, bloody like a sole of a shoe, wasn't till I started cooking and learned to serve it pink to find out how good it really is.

  6. #1786
    PSU Member plugugly's Avatar
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    Quote Originally Posted by allyby View Post
    Really good Chris, I remember my mum used to cook liver for ages, bloody like a sole of a shoe, wasn't till I started cooking and learned to serve it pink to find out how good it really is.
    So true, Ally. Even worse was school dinners' liver - overcooked ox liver - put me off liver for years!

    A thick slice of fresh goose foie gras seared briefly on each side is (for me) one of the world's best eating experiences.

  7. #1787
    PSU Member allyby's Avatar
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    Quote Originally Posted by plugugly View Post
    So true, Ally. Even worse was school dinners' liver - overcooked ox liver - put me off liver for years!

    A thick slice of fresh goose foie gras seared briefly on each side is (for me) one of the world's best eating experiences.
    Never been lucky enough to try it Chris, that stuff's quite expensive I believe!

  8. #1788
    PSU Member plugugly's Avatar
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    Quote Originally Posted by allyby View Post
    Never been lucky enough to try it Chris, that stuff's quite expensive I believe!
    It is that, Ally! But for a special occasion.....

    foie-gras-poele-fruits-confits-au-gewurztraminer-_631__smaller-retina.jpg

  9. #1789
    PSU Member plugugly's Avatar
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    Missus is making chicken tikka tonight.

    I'll let you know what it's like, Ally.

  10. #1790
    PSU Member allyby's Avatar
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    Quote Originally Posted by plugugly View Post
    Missus is making chicken tikka tonight.

    I'll let you know what it's like, Ally.
    Sounds good Chris, I got a Grizzler pan for the pizza oven and I'll try cooking Chicken Tikka on that when the weather warms up, temps should get up to a Tandoor, I'll also try Tandoori Chicken in it as well.

    Ooni-Grizzler-Pan-1_497x497.jpg

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