Quote Originally Posted by WillburForce
I'm cooking a retro feast this weekend for some friends.

Starter: Pan fried chicken livers with Maidera sauce on toast (Maideras the shizzle, love that shit with cheese)
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I'll try and put some photos up of both food and wine.

anyone know if chicken livers should be with white or red wine? Flomo?
missed this thread
i would have tried sauternes/off dry whites ---but i think just about anything would go with it


for the chicken
over pounding chicken breasts turns it into olde people food

i prefer thighs