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(, Sun 1 Apr 2001, 1:00)
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Lambs liver and red onion with mustard mash
should be pretty good.
(, Fri 7 Oct 2011, 20:43, 1 reply, 15 years ago)
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.
(, Fri 7 Oct 2011, 20:48, Reply)
How are you not a total lolfatty?

(, 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.
(, 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.
(, 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.
(, 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.
(, Fri 7 Oct 2011, 21:08, Reply)
Oh cool, I've not heard of that place, but I'll check it out
Cheers =D
(, Fri 7 Oct 2011, 23:23, Reply)

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