It's part of that pink gunk stuff that they use to extract from the carcuses of premium chicken? Oh man, what a complete and utter waste of a potentially wonderful byproduct.

( G/PP 💩💩💩💩💩&#128, Fri 7 Oct 2011, 20:32, 1 reply, 14 years ago)

Yerp
sorry Gonz. If you get your meat from a butchers, or buy legs/thighs etc, they more often come with the skin on. Or you could ask your local butcher to save you a bag of skin? Although that sounds many kinds of wrong, if I'm honest...
(berk, Fri 7 Oct 2011, 20:34, Reply)

I did actually do that when the awesome-o-butchers in Cockfosters opened, but they kept on forgetting and telling me to come back in a couple of weeks...
.... but then after 3 months of me asking every couple of weeks, they said they buy them without the skins anymore. I've scored free pork skin from them to make baked scratchings, which was alright (I just wanted to make them and try them, rather than actually eat them properly... this is one of those dishes that I made more for the creation than the eating).

I got 5 big lamb kidneys today from there, and he only charged me 50p. I've never had them before, but Valantine Warner cooked them yesterday and I really want to try them. I figure for 50p, worst case, I'll bin them, but I do like Liver and I hear it's quite similar. I know how to prep them. I also bought 5 best-cut lamb chops that I'm going to do with a chili jelly that I have.
( G/PP 💩💩💩💩💩&#128, Fri 7 Oct 2011, 20:42, Reply)

Lambs liver and red onion with mustard mash
should be pretty good.
(berk, Fri 7 Oct 2011, 20:43, Reply)

Do you do them quick and hot?
I've thought up a couple of ways of doing them
- Sortayed with Onions, and then a sauce using marsala, paprikia and cream.... on toast.
- Sortayed with Onions, and then flashed with brandy (or whisky), a bit of curry powder and cream... on pasta.
- What you've just said

I do a pretty mean mustardy mash these days, but I find making mash for one is a bit time consuming, but I like doing it with those israeli baby potatoes, skin on, with spring onion and mustard (and naturally lashings of butter) through it. At least if I do it that way, I could use the rest of the potatos for another dish.
( G/PP 💩💩💩💩💩&#128, Fri 7 Oct 2011, 20:48, Reply)

How are you not a total lolfatty?

( b3th Not shit. Not mod., Fri 7 Oct 2011, 20:51, Reply)

I am quite a fatty, not extremely, but I am really over weight.
But it's very very rare that I finish a meal, or even have half a meal.
( G/PP 💩💩💩💩💩&#128, Fri 7 Oct 2011, 21:02, Reply)

The one with marsala, cream and paprika sounds nice
although I've never made anything like that myself.
(berk, Fri 7 Oct 2011, 20:53, Reply)

Cool, that's the one that Valantine Warner used.
Ahhh, no, not Massala, it was Sherry, which I believe (without knowing) are very similar. Can you buy small bottles of them? That's one of the things that annoyes me, sometimes I want to cook with something, but have to buy quite a big bottle, when I don't really want a drink or to use up so much cupbaord space.
( G/PP 💩💩💩💩💩&#128, Fri 7 Oct 2011, 21:06, Reply)

I use the justminiatures website
partially because I collect them, but also as you say - I may want to make something that requires 3 tbsp of, I dunno, Frangelico or Calvados or something, but not want to spend £20 on a socking great bottle I will never finish.
(berk, Fri 7 Oct 2011, 21:08, Reply)

Oh cool, I've not heard of that place, but I'll check it out
Cheers =D
( G/PP 💩💩💩💩💩&#128, Fri 7 Oct 2011, 23:23, Reply)