[Misc] Liver, bacon and onions

[Thunder Bolt]

Oh, FFS! Another carnivore thread!

Omnivore thread because the recipes contain vegetables.

 

[Lower West Stander]

Love liver and bacon BUT ....

1. Must be calves liver, well worth the extra cost but quite difficult to find, soaked in milk for a couple of hours prior to cooking
2. Bacon must be non smoked streaky, cooked to a crisp
3. Accompanied by caramelised onions/onion gravy and creamy mashed potato with a liberal helping of gruyere cheese mixed into the mash

IMHO.

Completely agree on calves liver. My local butcher sells it.

Actually had something very similar to this last night.

 

[The Antikythera Mechanism]

Chicken Rendang (using thighs) Takes 3 hours in an open pan, but the end product is superb.

 

[Dick Knights Mumm]

Basically carrots, spuds, onions, courgettes, fresh toms - whatever you have to hand. Cut into large pieces, add some fresh herbs, season and let it do its thing in the slow cooker. Amazingly everything holds together and you end up with a stunning veg stew.

We have a slow cooker - but tend to soften the onions first, use a chicken stock, and tbh it always tends to come out as a Vegetable soup.

 

[Live by the sea]

Love lamb shanks with a redcurrant jus . Have it with some nice grilled veg or root veg with mustard mash .

Or you can cheat and buy it from M & S ..

 

[Dick Head]

Omnivore thread because the recipes contain vegetables.

I was being facetious and I think you know I was.

 

[Meade's Ball]

For me, toasted badger spleens, smeared with hedgehog eye-gloop. Chewy, slimy, and laced with regret. I have a shack/dungeon/laboratory/brothel in Hampshire.

 

[Thunder Bolt]

I was being facetious and I think you know I was.

Indeed, as was I.

 

[Swansman]

Does bacon still smell good if you do it in a slow cooker?

Always felt that it smells a lot better than it tastes.

 

[Creaky]

Got to go a long way to beat the combination of sheer simplicity and fabulous taste that is the Lancashire hotpot.

 

[Wrong-Direction]

Homemade spag bol tonight [emoji1786]

Sent from my SM-A326B using Tapatalk

 

[Yes Chef]

I had boeuf bourguignon on the specials yesterday and it FLEW out

 

[Dick Knights Mumm]

I had boeuf bourguignon on the specials yesterday and it FLEW out

That must be satisfying.

 

[Deleted member 37369]

A 9 hour slow-cooker lamb kleftiko.

All you need for the rest of your days on this sweet earth.

I had one in Crete in September ... mouth watering just thinking about it ...

 

[Yes Chef]

That must be satisfying.

Yeah, I done it with Comte cheese dumplings, so a bit fancy. Started with 10 litres and ended up with just under 2! It's one of my favourite things to make

 

[Deleted member 37369]

You also can't beat a lamb or chicken tagine ... all those lovely warming spices ...

 

[Brok]

Just started lighting the log burner, so will be baking potatoes on top of that. This can take 2 or 3 days, off and on.
On average, one in four is shit, two out of four are OK, but the other one in four is absolutely superb.

 

[CHAPPERS]

Just started lighting the log burner, so will be baking potatoes on top of that. This can take 2 or 3 days, off and on.
On average, one in four is shit, two out of four are OK, but the other one in four is absolutely superb.

What, you just leave it on top?

 

[Brok]

What, you just leave it on top?

No. Wrap in foil, after piercing and oiling, a bit of salt, and put it in a baking thing (can't think of the word, a box thing), with more foil on top. I have a small mesh bit in the bottom to keep it off the hot surface.

 

[CHAPPERS]

No. Wrap in foil, after piercing and oiling, a bit of salt, and put in a baking thing with more foil on top. I have a small mesh bit in the bottom to keep it off the hot surface.

Well I never.