If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
I usually either pan fry them in a bit of butter or lard or add them to the bones when I'm making stock. I will also use pan fried chicken/turkey/goose liver as a thickener for sauces and gravies - you just cook it through and then mash it up into a paste.
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
My Latest Journal