I was in cockfosters right, and I managed to get half a skin of smoked salmon and some pig skin, for free ! They didn't charge ! That's the snack element of this weekend sorted.
I also got some mushrooms and beef and some ale to make some beef'n'ale pie-guts and seporate and freeze so I can make some pies adhoc. And I got some Calv's liver which I totally love but not sure what I'll do with yet.
( G/PP 💩💩💩💩💩&#128, Fri 22 Feb 2013, 11:56, 2 replies, latest was 12 years ago)

Put some in the pie

( sporters I’m sincerely gratitude to you, Fri 22 Feb 2013, 11:56, Reply)

Devil the rest

( sporters I’m sincerely gratitude to you, Fri 22 Feb 2013, 11:56, Reply)

OH OH OH
Cripsy pan fried calvs liver with a deviled sauce and mushrooms and some mash and OH MAN THAT IS WHAT IM GONNA DO.
( G/PP 💩💩💩💩💩&#128, Fri 22 Feb 2013, 12:29, Reply)

I was thinking maybe I could do that, like how you should put some chicken livers in a concarny...
... but wasn't sure if its a waste of an expensive ingredient =(
( G/PP 💩💩💩💩💩&#128, Fri 22 Feb 2013, 12:28, Reply)

dust with flour, pan-fry. eat. done.
/Ramsay
( Monty Boyce, My cheese game is strong, Fri 22 Feb 2013, 11:57, Reply)

THAT'S MY RECIPE!

(Set your faces to Stunned Bigly, Fri 22 Feb 2013, 12:06, Reply)

hahaha

( Monty Boyce, My cheese game is strong, Fri 22 Feb 2013, 12:07, Reply)

You ain't wrong there partner, although a bit of sea salt adds a nice crunch too.
Get the pan as hot as humanly possible and introduce the calv's liver to the pan on a sirname-only basis.
( G/PP 💩💩💩💩💩&#128, Fri 22 Feb 2013, 12:27, Reply)