You probably overcooked it.
Or drowned it in salad cream.
Bleh.
( blaireau69 , the Cumbrian Travis Bickle., Tue 24 Apr 2012, 21:47, 1 reply, 12 years ago)

Maybe, I treated it identical to calv's liver, which I made a few days ago and was LuuuUUUUUuuush.
Don't dismiss salad cream as a base for a source for pasta, it's just as valid as using mayo, which is used in every sandwich shop in the country. I'm litterally talking about a coating so transparent that you can't see it.
( G/PP 💩💩💩💩💩&#128, Tue 24 Apr 2012, 21:53, Reply)

There's a world of difference between sandwich shop use of Mayo and your use of salad cream as a sauce base.
Accept it, learn from it and move on.
It's alright PP, we've all got nasty, scanky stuff in our history.
The secret is to let go of it and move on.
Btw I still use salad cream, but only as salad cream should be used.
With boiled eggs etc...
( blaireau69 , the Cumbrian Travis Bickle., Tue 24 Apr 2012, 22:15, Reply)

Nah' man, I'm standing by this one. It's more flavorfull than mayo, but now it sounds like I'm building this up as a culonary amazement.
It's just a quick easy nice base for a sauce.
( G/PP 💩💩💩💩💩&#128, Tue 24 Apr 2012, 22:48, Reply)

Mayo is fucking vile.

( Agnostic Antichrist Baltimora, Tue 24 Apr 2012, 23:11, Reply)