Nah, I just had some bits left on a plate in the fridge
Some old pate had fallen into it but I scraped most of it off and gave it a microwave to soften it up a bit. If I curry it up today with some spices and the yellow-stickered cream I bought on Monday it should be good for a few meals over the weekend.
( Bill Clay a.k.a. Claudio, Thu 8 Jan 2015, 10:51, 2 replies, latest was 10 years ago)

I'm sure it will be fine but I'd not eat two week old meat
cooked or not
( Peej, Thu 8 Jan 2015, 10:52, Reply)

Weeell, it's mostly cooked I'd say still a bit of pinkness but that's alright yeah? I'm sure thats how the top chefs do it
And I drained off the red juices it was sitting in (gotta keep the flavour in!). The plate might need a few scrubs before it's roadworthy again though
( Bill Clay a.k.a. Claudio, Thu 8 Jan 2015, 10:59, Reply)

this has genuinely made me feel a bit queasy :(

( rachelswipe with a fork, Thu 8 Jan 2015, 11:04, Reply)

It sounds yummy

( sporters I’m sincerely gratitude to you, Thu 8 Jan 2015, 11:07, Reply)

*something about preferring an older bird*

(localboy purveyor of pisspoor puns, Thu 8 Jan 2015, 11:10, Reply)

If I buy proper chicken from the butchers it's fucked after a few days.
Meat that hasn't been filled with water and preservatives doesn't last that long.
( Slippery Mick ‏, Thu 8 Jan 2015, 11:07, Reply)

It takes you a few days to chat up a chicken?

( Bill Clay a.k.a. Claudio, Thu 8 Jan 2015, 11:10, Reply)

He's not pushy, just chancing his cluck.

(localboy purveyor of pisspoor puns, Thu 8 Jan 2015, 11:12, Reply)

steady on, Michel Guérard

(old man river possible lesbian, Thu 8 Jan 2015, 11:11, Reply)