Shambles, I fancy some calve's liver tonight, I think I'll nip into the butchers.
How do you reckon I should have it? I reckon I could have it with some sortayed onions, peas and pasta with a little bit of mayo mooshed around with the pasta/peas/onion and some garlic-salt.
( G/PP 💩💩💩💩💩&#128, Thu 28 Jul 2011, 14:02, 3 replies, latest was 15 years ago)

And with the liver, dust it in flower, salt and peper, then really really hot pan with a dash of butter melted, about a minute on each side.
I'll cut out all the sinu
( G/PP 💩💩💩💩💩&#128, Thu 28 Jul 2011, 14:03, Reply)

Slug of brandy in the pan.

( Monty Boyce, My cheese game is strong, Thu 28 Jul 2011, 14:04, Reply)

Oh my dayz, what a fabulous idea, I can get one of those lilttle double-shot bottles of brandy and I've got cream so I can do a creamy sauce.
That's what I want now.
( G/PP 💩💩💩💩💩&#128, Thu 28 Jul 2011, 14:05, Reply)

I wouldn't bother with dusting it with flowers. Or even flour.
Just make sure it's very dry.
( Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:06, Reply)

I find it works well because then you get more gunk in the pan to flavour the cream.

( G/PP 💩💩💩💩💩&#128, Thu 28 Jul 2011, 14:16, Reply)

I'd swap the pasta for mashed potatoes.

( Monty Boyce, My cheese game is strong, Thu 28 Jul 2011, 14:04, Reply)

Get the butcher to cut it for you.
And lightly dust it with seasoned flour after you have rinsed and patted dry. Fry in butter, slug brandy and add whole sage leaves.

Eat with mash and french beans.
(Set your faces to Stunned Bigly, Thu 28 Jul 2011, 14:06, Reply)

Not a fan of sage, to tell you the truth, hope you don't mind.

( G/PP 💩💩💩💩💩&#128, Thu 28 Jul 2011, 14:07, Reply)

Fresh sage leaves are a joy, gonz.
The dried stuff is rank. Plant yourself a sage bush. Chicks dig it.
( Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:10, Reply)

I just find Sage with the irony taste of liver doesn't work well together.
I wish I did, I truely do, but I don't.

I like it when you put a sage leaf on cheese on toast and put it on top of a bowl of french onion soup.
( G/PP 💩💩💩💩💩&#128, Thu 28 Jul 2011, 14:15, Reply)

Our sage plant has gone beserk in the garden.
Very handy to have though.
( Davros' Granddad a voice of calm reason in a world of spastics., Thu 28 Jul 2011, 14:32, Reply)

I took cuntings from ours and killed the daddy. They're not that pretty once they get leggy.

( Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:35, Reply)

Totally not correcting that typo.

( Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:37, Reply)

It fills up a nice big space in the corner
So I'm a bit reluctant to cut it right back. Same can be said of the thyme. And the rosemary.
( Davros' Granddad a voice of calm reason in a world of spastics., Thu 28 Jul 2011, 14:39, Reply)

And your mum.

( Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:46, Reply)

Fair enough Gonz.
However you do it, be careful not to overcook.

As Monty says below.
(Set your faces to Stunned Bigly, Thu 28 Jul 2011, 14:12, Reply)

A minute and a half _at most_ on both sides.
As soon as a crust is formed, it's done on that side.
( G/PP 💩💩💩💩💩&#128, Thu 28 Jul 2011, 14:16, Reply)

I can cut my own mashed potatoes - I don't need no faggot butcher to help me.

( Monty Boyce, My cheese game is strong, Thu 28 Jul 2011, 14:10, Reply)

Touch the mayo and I will rip out your spleen.
Onions or shallots is heading in the right direction. Reduce some wine with them and slosh in some double cream and you're giving me an erection. And don't overcook the liver. It needs to still have an ooze of red and a good wobble when it comes out of the pan.
( Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:05, Reply)

Overcooked liver = like eating a 1930s football boot

( Monty Boyce, My cheese game is strong, Thu 28 Jul 2011, 14:06, Reply)

1970s school dinnerladies were the death of liver.

( Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:09, Reply)

Quite so.
Bad memories.
( Monty Boyce, My cheese game is strong, Thu 28 Jul 2011, 14:11, Reply)

Other things killed by 1970s dinnerladies:
Red cabbage.
Bakewell Tart.
Chocolate mousse.
That cat that got trapped in the pig bins.
( Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:22, Reply)

Ugh we had 'tapioca pudding', that shit was evil.

( Monty Boyce, My cheese game is strong, Thu 28 Jul 2011, 14:25, Reply)

Boke.

( Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:28, Reply)

You are dredging up long suppressed memories here, Monters.
You awful bastard.
( Davros' Granddad a voice of calm reason in a world of spastics., Thu 28 Jul 2011, 14:33, Reply)

Until you have been to Transylvania you have no idea what bad food is.

( Monty Boyce, My cheese game is strong, Thu 28 Jul 2011, 14:42, Reply)

I worked alongside possibly the most clueless chef in the world.
I think I may have a vague idea.
( Davros' Granddad a voice of calm reason in a world of spastics., Thu 28 Jul 2011, 14:44, Reply)

Would Sir like boiled potatoes or boiled dumplings with his boiled gristle?

( Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:48, Reply)

'Perhaps some phlegmy gruel?'
'Or would sir prefer the national dish of dishwater with a homeopathic quantity of tomato and some unidentifiable root vegetables bobbing in it?'

'What do you mean you'd rather eat your own shit, sir?'
( Monty Boyce, My cheese game is strong, Thu 28 Jul 2011, 14:56, Reply)

i see your transylvania
and i raise you CUBA

they even fucked up a cheese sandwich.
( rachelswipe with a fork, Thu 28 Jul 2011, 14:50, Reply)

My local spoon did this.
I asked for a cheese toastie and got a cheese sandwich, made with toast. Stupid cunts.
( Monty Boyce, My cheese game is strong, Thu 28 Jul 2011, 14:57, Reply)

Clearly the invention of the Breville passed right by this lower order of society.

(LongJohnBaldry, Thu 28 Jul 2011, 15:00, Reply)

I never had liver in school, but I know so many people who reffuse to try it because of that, and it makes me Sad Face, because it's so nice.
There is a turkish dish which is bascly battered'n'deep-fried chicken livers with an onion and corianda salad, it's soo lush.
( G/PP 💩💩💩💩💩&#128, Thu 28 Jul 2011, 14:17, Reply)

I like it when you bite into it and you get a slight crusty crunch but the inside is pink and soft.
Instead of the mayo, I'll do what I said up there with the cream/brandy/onions, I'll leave the peas.
( G/PP 💩💩💩💩💩&#128, Thu 28 Jul 2011, 14:07, Reply)