Run to the sun….

[jockaneezer]

Just had liver and onions for tea tonight, mash, brussels and psb

 

[Northernraider]

Square sausage fits in the slices of bread better.

Lorne sausage is square sausage

 

[Red Sonja]

And the funeral normally takes place 3 or 4 days after the person dies.
I have always found it strange when someone dies in England and the funeral is a month later.
It must be difficult for friends and family to have to wait so long.

Normally a day or 2 after the death.

 

[Scotch mist]

There is nothing common about mash. Gordon Ramsay cooks it too.

Last time I met him he was as common as the rest of us

 

[Just smiffy]

For information purposes…

Some may know I took out my 3 way fridge/freezer and replaced it with a generic type alpicool fridge before my trip, other then a hiccup in the first week (fuse blowing) it’s been running well.
I have an underslung gasit tank (27ltrs I think) and filled it up before my trip and it took 16ltr £16 @£1ltre and my gauge is nearly approaching the half way mark, I have had the gas heating on most nights for a few hours and a few mornings to take of the morning chill.. hot water sometimes and of course some cooking…

Although it shows half way it can run quite a while when the gauge says red for empty and when it’s on red I usually get around 20ltrs in on a fill up.
Before with the 3way fridge the gas would be showing red around 2 and half weeks so I’m really pleased with the consumption now and the compressor fridge is much cooler.

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[Littlewheels]

I hope it was Lambs Liver? or Calf's Liver, the Pig stuff is dry & grainy compared with the other two.
I love a plate of Lambs Liver lightly seared, served with home made Red wine Onion gravy, with creamed mash, and sweetheart cabbage with lardons/bacon, butter and loads of Black Pepper twisted into it.

Perfect……can l come for dinner

 

[Mikey RV]

Lorne sausage is square sausage

I know that’s why I said it, and the other sausage is called link sausage.

 

[bellabee]

I'm surprised nobody has mentioned Yorkshire pudding (a big one cut into portions, not those individual ones) with liver and onion gravy.
My Mum used to cook it every week.
She was a great homecook.

I think that's what I'll do for dinner tonight.
Lamb's liver, of course.

 

[Puddleduck]

I'm surprised nobody has mentioned Yorkshire pudding (a big one cut into portions, not those individual ones) with liver and onion gravy.
My Mum used to cook it every week.
She was a great homecook.

I think that's what I'll do for dinner tonight.
Lamb's liver, of course.

My Mum won't eat Yorkshire Pudding as she is Lancastrian. I know, daft, but typical of snobby, opinionated Mum.

 

[L' Hobo]

My Mum won't eat Yorkshire Pudding as she is Lancastrian. I know, daft, but typical of snobby, opinionated Mum.

I'd prefer a Lancaster Hotpot too!

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[Puddleduck]

I'd prefer a Lancaster Hotpot too!

But to refuse to even try something's Ng because of it's name???? Lancashire Hotpot with Yorkshire Pud sounds nice

 

[busby]

It has to be liver, bacon, mash, peas and onion gravy.

As long as its pigs liver...BUSBY

 

[busby]

I hope it was Lambs Liver? or Calf's Liver, the Pig stuff is dry & grainy compared with the other two.
I love a plate of Lambs Liver lightly seared, served with home made Red wine Onion gravy, with creamed mash, and sweetheart cabbage with lardons/bacon, butter and loads of Black Pepper twisted into it.

Harder to get a decent bit of liver from the butchers, the supermarket stuff is just off cuts in comparison, and the price of offal these days, offly expensive.
Les
PS:: so pleased your sisters funeral arrangements are amicable to all, raise a glass to her meanwhile.

Weird that..I find lambs liver dry and grissley..yet pigs liver tender..tasty and moist..BUSBY.

 

[scousebird]

As long as its pigs liver...BUSBY

No, lamb's liver every time

 

[cyberyacht]

It used to be 3 days in Scotland.. my grannies was in 1982. My dad died in 2000 and his was delayed to 3 weeks to allow my sister time to return from Australia... my mums last year 1month was the earliest available. Crazy nowadays

Waiting lists for everything gets longer these days. It used to be about 10-14 days in the past IIRC.

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[TinaLes]

Pigs liver was used in school diners, one of the reasons I think many don't like liver of any type as it put them off for life. Then if you had it served to you overcooked, it was so hard, it had sharp corners that stuck in your throat and were hard to swallow.
The Golden Rule is to just sear it gently on each side in a hot pan, only for a minute or so, spooning butter over it, then remove from pan to rest while you make the onion gravy, then add back to the pan and serve........You see I too watch Master Chef
Top Tip:
How many of us didnt know that Duck breasts should be seared starting in a cold pan, to render the fat and crisp up the skin? I didnt, but do now, and after resting its crispy outside, pink in the middle, and so succulent.
LES

 

[Lenny HB]

I'd prefer a Lancaster Hotpot too!

Got one in the oven at the moment with added Lenny ingredients, red wine & a bit of chilli.

 

[busby]

I absolutely love pigs liver

Pigs liver was used in school diners, one of the reasons I think many don't like liver of any type as it put them off for life. Then if you had it served to you overcooked, it was so hard, it had sharp corners that stuck in your throat and were hard to swallow.
The Golden Rule is to just sear it gently on each side in a hot pan, only for a minute or so, spooning butter over it, then remove from pan to rest while you make the onion gravy, then add back to the pan and serve........You see I too watch Master Chef
Top Tip:
How many of us didnt know that Duck breasts should be seared starting in a cold pan, to render the fat and crisp up the skin? I didnt, but do now, and after resting its crispy outside, pink in the middle, and so succulent.
LES

Pigs liver was used in school diners, one of the reasons I think many don't like liver of any type as it put them off for life. Then if you had it served to you overcooked, it was so hard, it had sharp corners that stuck in your throat and were hard to swallow.
The Golden Rule is to just sear it gently on each side in a hot pan, only for a minute or so, spooning butter over it, then remove from pan to rest while you make the onion gravy, then add back to the pan and serve........You see I too watch Master Chef
Top Tip:
How many of us didnt know that Duck breasts should be seared starting in a cold pan, to render the fat and crisp up the skin? I didnt, but do now, and after resting its crispy outside, pink in the middle, and so succulent.
LES

I much prefer pigs liver..in fact got it for tea tonight with sausage.bacon.tinned Tom's and mashed tats...lovely...BUSBY.

 

[L' Hobo]

Weird that..I find lambs liver dry and grissley..yet pigs liver tender..tasty and moist..BUSBY.

I was beginning to think I was the only one who liked ALL types of liver, different textures, different taste!

 

[Phill D]

Liver

Let’s talk about or

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[sedge]

Puddleduck - just wondered if your mama had tried Toad in the Hole?

And surely all mothers are snobbish, bigoted, etc - or 'was' in my case. Acid tongued and critical too. But there again we sometimes made my dad quite grumpy cos we'd suddenly get a joint fit of the giggles about some apparently innocent remark somebody made on telly or the radio, cos it reminded us both of something else which was funny in retrospect. And dad asking What's the matter with you two? made us laugh harder. We both knew he wouldn't be amused even if we had the breath to speak. They could both at times be a somewhat acquired taste - but none of that is anything whatsoever to do with love!

 

[Boldly]

Liver

Let’s talk about or

Could put it all together and talk about cod liver oil supplements for dogs

 

[G-RMPS]

Got one in the oven at the moment with added Lenny ingredients, red wine & a bit of chilli.

Lancashire Hotpot, Yorkshire Pud, or Crispy Duck?

 

[Lenny HB]

Lancashire Hotpot, Yorkshire Pud, or Crispy Duck?

Lancashire Hotpot.

 

[Puddleduck]

Puddleduck - just wondered if your mama had tried Toad in the Hole?

And surely all mothers are snobbish, bigoted, etc - or 'was' in my case. Acid tongued and critical too.

My Mum is still with us and getting worse the older she gets!

"Sausages are for poor people who can't afford proper meat"

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[Lenny HB]

My Mum is still with us and getting worse the older she gets!

"Sausages are for poor people who can't afford proper meat"

My mum even when she was quite young "I don't eat offal". Wouldn't go near liver or kidney etc.

 

[scotzsue]

Firstly Garry sorry to hear about your sister, and that funeral arrangements may well fit in
Re liver, am i odd one out I love ox liver, sliced really thin like a sandwich steak and eaten in a sandwich, used to take them cold to work for my meal.
I wasn't popular

 

[gus-lopez]

It must be difficult for friends and family to have to wait so long.

Î'd forget whose funeral it was.

 

[Lenny HB]

Let's get back to what you are upto in Spain Gary.

 

[sedge]

My Mum is still with us and getting worse the older she gets!

"Sausages are for poor people who can't afford proper meat"

When quite small I remember mine relating to us about going into the butchers after he moved to the new row of shops they built at the same time as the block of flats, by which time the council residents were in situ in the flats. Be at the end of a long queue of women, no end of whom asked for eg a piece of steak or one chop 'and x links of sausage for me and the kids' - so one day she asked Brian (the butcher) why that was, since when she went in for our meat it was automatically 4 chops or steak or whatever. She was immensely shocked when B told her these families resources didn't stretch to that much meat. She knew some of the families and that the husbands very likely had much better paid jobs than our dad did in his office job.

Consequently I instantly recognise where your mum's brain is coming from with that comment. It was true years ago - in fact I spose it still is to a lesser extent, there again you probably can still buy cheaper sausage with a lot more rusk in it than we like. Dunno. Commercially produced sausage has to have X amount of rusk and preservative, colouring etc, to be economically made and supplied in bulk to the trade.

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