Sharks
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Do sharks complain about Monday? NO. They're up early, biting stuff, chasing sh*t, and being scary - reminding everyone they're a f*cking shark. Be a shark.
".45 ACP - because shooting twice is just silly" - JSOP, 2010
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You can never have too much ammo - unless you're swimming, or on fire. - JSOP, 2010
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When you pry the gun from my cold dead hands, be careful - the barrel will be very hot. - JSOP, 2013 -
Do sharks complain about Monday? NO. They're up early, biting stuff, chasing sh*t, and being scary - reminding everyone they're a f*cking shark. Be a shark.
".45 ACP - because shooting twice is just silly" - JSOP, 2010
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You can never have too much ammo - unless you're swimming, or on fire. - JSOP, 2010
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When you pry the gun from my cold dead hands, be careful - the barrel will be very hot. - JSOP, 2013John Simmons / outlaw programmer wrote:
Be a shark.
Just saw a TV program about Orcas hunting Great Whites and eating their livers for breakfast. Be an Orca! ( I would but I can't stand liver.. X| )
Socialism is the Axe Body Spray of political ideologies: It never does what it claims to do, but people too young to know better keep buying it anyway. (Glenn Reynolds)
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John Simmons / outlaw programmer wrote:
Be a shark.
Just saw a TV program about Orcas hunting Great Whites and eating their livers for breakfast. Be an Orca! ( I would but I can't stand liver.. X| )
Socialism is the Axe Body Spray of political ideologies: It never does what it claims to do, but people too young to know better keep buying it anyway. (Glenn Reynolds)
Did they remember the Fava beans and nice chianti?
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Do sharks complain about Monday? NO. They're up early, biting stuff, chasing sh*t, and being scary - reminding everyone they're a f*cking shark. Be a shark.
".45 ACP - because shooting twice is just silly" - JSOP, 2010
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You can never have too much ammo - unless you're swimming, or on fire. - JSOP, 2010
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When you pry the gun from my cold dead hands, be careful - the barrel will be very hot. - JSOP, 2013I suspect biting people in the office will get you noticed, but entirely the wrong kind of attention.
Sent from my Amstrad PC 1640 Never throw anything away, Griff Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
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John Simmons / outlaw programmer wrote:
Be a shark.
Just saw a TV program about Orcas hunting Great Whites and eating their livers for breakfast. Be an Orca! ( I would but I can't stand liver.. X| )
Socialism is the Axe Body Spray of political ideologies: It never does what it claims to do, but people too young to know better keep buying it anyway. (Glenn Reynolds)
Hah! Lamb's liver is wonderful if properly cooked!
Sent from my Amstrad PC 1640 Never throw anything away, Griff Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
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Do sharks complain about Monday? NO. They're up early, biting stuff, chasing sh*t, and being scary - reminding everyone they're a f*cking shark. Be a shark.
".45 ACP - because shooting twice is just silly" - JSOP, 2010
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You can never have too much ammo - unless you're swimming, or on fire. - JSOP, 2010
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When you pry the gun from my cold dead hands, be careful - the barrel will be very hot. - JSOP, 2013Many sharks are on the endangered specifies list because parts of them are considered a delicacy by a certain other species. If I recall correctly, the large majority of sharks populations have suffered significant declines. So permit me to take a wee bit of liberty to make a few small changes to your post: Do humans complain about Monday? NO. They're up early, biting stuff, chasing sh*t, and being scary - reminding every thing they're a f*cking human.
History is the joke the living play on the dead.
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Hah! Lamb's liver is wonderful if properly cooked!
Sent from my Amstrad PC 1640 Never throw anything away, Griff Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
OriginalGriff wrote:
properly cooked
I've heard that - I just have never seen anyone come up with what properly means!
Socialism is the Axe Body Spray of political ideologies: It never does what it claims to do, but people too young to know better keep buying it anyway. (Glenn Reynolds)
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OriginalGriff wrote:
properly cooked
I've heard that - I just have never seen anyone come up with what properly means!
Socialism is the Axe Body Spray of political ideologies: It never does what it claims to do, but people too young to know better keep buying it anyway. (Glenn Reynolds)
Pigs liver is too strong, but if lambs is still too strong for you, soak it in milk for an hour before you cook it - that takes a lot of the flavour out and makes it a lot more "mellow". Here is one based on a Hugh Fearnley-Wittingstall recipe: This is not a traditional liver and onions, with a gravy, but it really is good. Serve with mash potatoes and any vegetables you fancy - or none, it is quite filling.
400g Lambs liver Buy it sliced, or slice it yourself into 1cm thick slices.
2 - 3 tbsp olive oil
4 - 6 small onions
2 tbsp plain flour
½ tsp ground black pepper Must be finely ground as it will be sifted.
100 ml balsamic vinegar
1 tbsp dried sageHeat two tbsp olive oil in a heavy based pan over a low heat. Peel and cut the onions into quarters then add them to the pan. The heat must be pretty low, as you want the onions to soften in big chunks over about twenty minutes, and only begin to go golden at the end. If they brown too quickly then they will still be raw inside. Transfer to a warm dish and put in a warm oven. While they are cooking, mix the flour and pepper, then sift some through a small sieve onto a chopping board. place the liver on the flour and dust the top with more flour and pepper - you don’t want much on the liver, just a light coating. Add a little more oil to the pan and turn up the heat to medium. Add the liver to the pan and cook for about two minutes. turn them, and cook for another minute or so - do not cook to much as it will resemble shoe leather. Remove the liver from the pan and transfer to the dish with the onions. Add the dried sage to the pan, and fry so that it absorbs any oil - this will take less than a minute. Add the balsamic vinegar and turn the heat right up. Stirring in any crusty bits, boil the balsamic mixture until it reduces by at least half and foams. Serve hot, with the sauce poured over everything And this is how I cook "traditional" liver and onions:
450g/1lb lambs liver, sliced and fully thawed if frozen
25g/1oz butter
2 tbsp sunflower oil
4 tbsp plain flour
1 onion, halved lengthways and sliced
125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces
1 beef stock cube
500ml/18fl oz just-boiled water
1–2 tsp tomato ketchup
salt and freshly ground black pepperPreparation method 1. Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high hea
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Pigs liver is too strong, but if lambs is still too strong for you, soak it in milk for an hour before you cook it - that takes a lot of the flavour out and makes it a lot more "mellow". Here is one based on a Hugh Fearnley-Wittingstall recipe: This is not a traditional liver and onions, with a gravy, but it really is good. Serve with mash potatoes and any vegetables you fancy - or none, it is quite filling.
400g Lambs liver Buy it sliced, or slice it yourself into 1cm thick slices.
2 - 3 tbsp olive oil
4 - 6 small onions
2 tbsp plain flour
½ tsp ground black pepper Must be finely ground as it will be sifted.
100 ml balsamic vinegar
1 tbsp dried sageHeat two tbsp olive oil in a heavy based pan over a low heat. Peel and cut the onions into quarters then add them to the pan. The heat must be pretty low, as you want the onions to soften in big chunks over about twenty minutes, and only begin to go golden at the end. If they brown too quickly then they will still be raw inside. Transfer to a warm dish and put in a warm oven. While they are cooking, mix the flour and pepper, then sift some through a small sieve onto a chopping board. place the liver on the flour and dust the top with more flour and pepper - you don’t want much on the liver, just a light coating. Add a little more oil to the pan and turn up the heat to medium. Add the liver to the pan and cook for about two minutes. turn them, and cook for another minute or so - do not cook to much as it will resemble shoe leather. Remove the liver from the pan and transfer to the dish with the onions. Add the dried sage to the pan, and fry so that it absorbs any oil - this will take less than a minute. Add the balsamic vinegar and turn the heat right up. Stirring in any crusty bits, boil the balsamic mixture until it reduces by at least half and foams. Serve hot, with the sauce poured over everything And this is how I cook "traditional" liver and onions:
450g/1lb lambs liver, sliced and fully thawed if frozen
25g/1oz butter
2 tbsp sunflower oil
4 tbsp plain flour
1 onion, halved lengthways and sliced
125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces
1 beef stock cube
500ml/18fl oz just-boiled water
1–2 tsp tomato ketchup
salt and freshly ground black pepperPreparation method 1. Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high hea
OriginalGriff wrote:
Pigs liver is too strong, but if lambs is still too strong for you, soak it in milk for an hour before you cook it - that takes a lot of the flavour out and makes it a lot more "mellow".
Beef or preferrably calf is waaayyyyyy better. Step 1. Marry a Wog. Step 2. They good it really goodly. Step 3. You eat it, preferabbly on fresh bread rolls with lots of butter.
Michael Martin Australia "I controlled my laughter and simple said "No,I am very busy,so I can't write any code for you". The moment they heard this all the smiling face turned into a sad looking face and one of them farted. So I had to leave the place as soon as possible." - Mr.Prakash One Fine Saturday. 24/04/2004
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Do sharks complain about Monday? NO. They're up early, biting stuff, chasing sh*t, and being scary - reminding everyone they're a f*cking shark. Be a shark.
".45 ACP - because shooting twice is just silly" - JSOP, 2010
-----
You can never have too much ammo - unless you're swimming, or on fire. - JSOP, 2010
-----
When you pry the gun from my cold dead hands, be careful - the barrel will be very hot. - JSOP, 2013No wonder their mean as hell, no coffee!
Everyone has a photographic memory; some just don't have film. Steven Wright
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Do sharks complain about Monday? NO. They're up early, biting stuff, chasing sh*t, and being scary - reminding everyone they're a f*cking shark. Be a shark.
".45 ACP - because shooting twice is just silly" - JSOP, 2010
-----
You can never have too much ammo - unless you're swimming, or on fire. - JSOP, 2010
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When you pry the gun from my cold dead hands, be careful - the barrel will be very hot. - JSOP, 2013Are sharks the dominant species on earth? The dominant species on earth is lazy. 'nuff said.
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
