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  #41  
Old 23-12-2015, 02:25 AM
Great-Bit-O-Stuff Great-Bit-O-Stuff is offline
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Do you remember that gourmet sandwich place on McCurtain street, they had a menu where you choose the ingredients. They had spiced beef on sourdough breads with different cheeses, t'was unreal. It has a strong taste though so you have to be careful not to be mixing it with stuff.
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  #42  
Old 23-12-2015, 02:44 AM
Great-Bit-O-Stuff Great-Bit-O-Stuff is offline
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Nah it was a really laid back place. You pay individually for each item. It would be hipster before hipsters were around. It didn't last long cos it was before it's time really. It wasn't upper class because I wouldn't be there otherwise
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  #43  
Old 23-12-2015, 02:58 AM
Paulo Duff Paulo Duff is online now
 
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How good was the sourdough? You can't bate decent sourdough.
Onreal.
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  #44  
Old 23-12-2015, 03:06 AM
Great-Bit-O-Stuff Great-Bit-O-Stuff is offline
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The food there was savage. It always delivered. Bread was crusty fresh too.
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  #45  
Old 17-12-2017, 04:11 PM
Pepe Pepe is offline
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Cooking this shit again. Boiling the fucker.

Im seeing conflicting cook times for 1kg of beef. According to Tom Durcan its forty minutes per kg, according to Darina its 2-3 hours for 1.2kg.

Who is telling porkies?
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  #46  
Old 17-12-2017, 04:15 PM
an liathroid beag an liathroid beag is online now
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Quote:
Originally Posted by Pepe View Post
Cooking this shit again. Boiling the fucker.

Im seeing conflicting cook times for 1kg of beef. According to Tom Durcan its forty minutes per kg, according to Darina its 2-3 hours for 1.2kg.

Who is telling porkies?
Tom will be tough and Darina will be tender
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  #47  
Old 17-12-2017, 05:55 PM
Pepe Pepe is offline
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Did one and a half hours.

Came out alright.
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  #48  
Old 18-12-2017, 01:11 AM
king of the BONGO king of the BONGO is offline
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won't make it to the english market so trying DIY.
put this baby down for 24 hours in brown sugar, tomorrow it get spiced and some curing salt for a week. i'll be cutting it a bit fine, wish i had set it up a week ago. it'll probably be ready for steven'ses' day.




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  #49  
Old 18-12-2017, 08:39 AM
Carmona Carmona is offline
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Quote:
Originally Posted by king of the BONGO View Post
won't make it to the english market so trying DIY.
put this baby down for 24 hours in brown sugar, tomorrow it get spiced and some curing salt for a week. i'll be cutting it a bit fine, wish i had set it up a week ago. it'll probably be ready for steven'ses' day.




Looks like a nice bit of meat you got yourself there King_y.
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  #50  
Old 18-12-2017, 09:05 AM
Drucker Drucker is offline
 
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Quote:
Originally Posted by king of the BONGO View Post
won't make it to the english market so trying DIY.
put this baby down for 24 hours in brown sugar, tomorrow it get spiced and some curing salt for a week. i'll be cutting it a bit fine, wish i had set it up a week ago. it'll probably be ready for steven'ses' day.



I think you should cut it normally.
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